Day 14

Spent most of this morning cooking up a vegan storm in preparation for the rest of the week.  I made roasted sunflower seed and carrot crackers (although much like the Ella version rather more soft than crispy), white bean and broccoli dip - both from www.choosingraw.com (hmmm... Not convinced about the old broccoli!), broad bean hummus, and an old favourite spicy aubergine relish from Mollie Katzen.  Also managed to fit in making gluten-free-vegan-girls' lemon slices (still in the freezer so pics of that tomorrow).

From top to bottom: broad bean hummus, white bean and broccoli dip, spicy aubergine relish, with Nairn's gluten free oat cakes.