Wednesday, 18 April 2018

Pistachio & Rose Loaf Cake

So, tonight I had to use the shoe horn to fish out my wireless mouse that Alphonse had been playing with, haha! What even!

The other week I had a charity bake night with some of my friends, and it was a success! I got asked a couple of times "Are all these vegan?" - and they were indeed,not the people; but the cakes and scones and that! I am so pleased it was a success *smiles*
The favourite of the night was this pistachio and rose cake - which is exactly why I wanted to share this recipe with you! Because we use a bunch of ground pistachios, the cake is a little dense, but it is supposed to be! And it is even pretty healthy too! I only added icing sugar to the icing as the original was a little too.... meh for me, and it worked great!

Pistachio & Rose Loaf Cake

125g ground pistachios
70g oats - ground
40g flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
A good pinch of salt
1/2 tsp cardamom
120ml vegan yoghurt (I jused Alpro coconut)
80ml maple of agave syrup

For the frostings:

75g cashews
60ml milk
2 tbsp maple or agave syrup
100g icing sugar
1/2 tsp pink food colouring
1/2 tsp vanilla
1/4 tsp rose water (be very careful with this!)

100g icing sugar
Just enough lemon juice
A tiny bit of soy or almond milk

To decorate:
Chopped pistachios

- Start by pre-heating your oven to 180C.

- In a large bowl,mix all the dry ingredients for the cake. Then, make a well in the middle, and add your yoghurtand syrup. Stir well to combine, then tip into a lightly oiled loaf tin. Bake for 35-40 minutes.

- Allow to cool slightly before popping it out of the mould. Then cool completely before decorating it! Have all the ingredients for the pink frosting in a blender and whizz until smooth (Add more icing sugar if necessary). Drizzle generously over the cake. Then, mix the remaining 100g of icing sugar with juice of 1/4 lemon and just enough milk to get a lush white frosting, drizzle this across the white to create that pink-zebra look!

- Decorate with chopped pistachios and you are ready to serve up this cake! I daresay you could even have a slice for breakfast if you wanted!

What is your favourite nutty cake? I'd love to hear it!

And I hope you are having a great week so far! I just finished up my working week today, but I have a tight schedule for the rest of the week, running errands and going to an Escape Room for the first time - yay! :D

Have a good evening!

xox J

Original recipe here

Wednesday, 11 April 2018

Delicious Korean Vegan Mince with Rice

From Italian-style to Korean-style!

Honestly I have already made this twice in less than two weeks, it is the ultimate comfort food and only takes about 20 minutes to make; the same amount of time it takes to cook your rice to perfection.

You might just love it...

Delicious Korean Vegan Mince with Rice
(Serves about 2-3 people)


1 tbsp sunflower oil
200 g vegan mince (I used Sainbury's own - it's delicious! You can use this from frozen)
3/4 cup white rice
3 garlic cloves, minced
3 Spring onions, finely chopped
1/2 tsp ginger (fresh or ground)
2 tsp sesame oil
2 tbsp brown sugar
4 tbsp soy sauce
1/4 tsp pepper
1/4 tsp pepper flakes (or a quarter of a fresh red chilli, I seem to always have some that needs used up)
Sesame seeds to garnish

- Right, let's go! Start by cooking the rice as instructed on the packaging (I always rinse it three times, and also add a bit of oil and salt to the cooking water).

- Now, in a frying pan, turn the heat up to medium, add the sunflower oil, follower by the vegan mince and the garlic cloves. Cook until defrosted and heated through if using frozen, and make sure the garlic is nice and fragrant. Then add your Spring onions and cook for a few minutes.

- In the mean time, in a bowl - mix the soy sauce, sesame oil, brown sugar, pepper, pepper flakes and ginger and stir well to combine. When your mince mixture is done, pour this sauce over and fry so everything gets coated.

- Serve the mince over a nice bowl of rice and tuck in!

What's not to love? :D

So today I actually had to leave work because I was feeling really light headed and unwell... It might be the whole going back to work and it getting to me physically, but I have a doctor's appointment tomorrow as I have a few things I want to discuss anyway. Wish me luck!

Other than that I am just gonna try and recover as I am hosting a charity bake night for some girls on Saturday and I really need to be on the ball for that - there are so many things I have to make! But I am excited about it...

How about you? Have you had a good week so far? I really hope so!
Also, if you have any more Korean food inspiration, please feel free to share in the comments below!

xox J

Original recipe here.

Wednesday, 4 April 2018

Creamy Vegan Rosemary Risotto

Risottos never fail - it's creamy and comforting and is SO worth the 40 minutes of stirring. Not to mention that it's inexpensive which is always a bonus, right? People might ask - but parmesan! And butter?! But trust me, you don't need it... true story!

Creamy Vegan Rosemary Risotto
(Serves 3-4 people)

1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 large carrot (optional), finely chopped
1 litre vegetable stock (I used three cubes of Knorr vegetable stock)
2 tbsp cider vinegar (or white wine vinegar, or 1/2 glass white wine)
1 cup arborio rice (or other risotto rice)
1 tsp garlic powder
1 tbsp onion powder
1 + 1/2 sprig rosemary, 1 whole and 1/2 finely chopped
Salt and pepper
60g vegan spread,such as Pure

- Start by heating the oil in a large pot, and saute the onion for about five minutes, before adding the garlic cloves - cook for a further couple of minutes.

- Add the carrot, and the rice and stir for a couple of minutes, add another glug of oil if necessary.

- Then add a ladleful of the stock the cider vinegar, garlic and onion, add the full sprig of rosemary. Keep stirring and feeding the risotto more stock as it gets drier - once you feel it is close to done (about 35 minutes in, but taste to check earlier), take out the rosemary sprig, and add the chopped rosemary, add the last ladleful of stock and the vegan spread to fluff it up! Season to taste with salt and pepper.

And there you have it! Delicious, simple food, that just asks for a little bit of attention!

What is your favourite type of risotto? Mine varies depending on the day, and it depends what types of vegetables I have or crave, but usually I always use a lot of garlic - because yum!

How has your week been?
I have been working, and managed to fit in two badminton sessions! Yesterday I'm being an adult and waiting for a new washing machine being installed, but come Friday - I have a girls' night with a good friend of mine, and the rest of the week I'll improvise!

Saturday, 24 March 2018

Delicious Spiced Carrot Cake

Hello everyone and happy Saturday! Today has been amazing here in Glasgow, sunshine all day long! And then a sliiiiiight shower, but we can take it...

And if you have a rain day, then why not rattle up a quick, simple, but more importantly de-friggin-licious carrot cake?

My favourite local cafe always has a handful of loaf cakes to choose from, they're not overly fancy, but always topped with delicious frosting and some sort of decor... And the flavours.... yum! But since I am eating vegan now, I have to make my own. I don't mind though, because this was a treat!

Delicious Spiced Carrot Cake
(Makes 1 loaf)

1 large carrot, grated
120g brown sugar
3/4 cup apple sauce
90ml sunflower oil
185g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ground ginger

4 vegan spread sticks
1 cup icing sugar
Juice of 1/4 lemon
(add more icing sugar if needed)

- Start by pre-heating the oven to 180C.

- Then in a bowl, mix the carrot, sugar, apple sauce and oil in a bowl and stir. In a separate bowl, mix all the dry ingredients for the cake. Tip into the wet mix and stir until just combined - don't over work the mixture.

- Oil a tin, and spoon the mixture in and distribute evenly. Bake for 40-50 minutes; my oven is quite aggressive, so 40 minutes will do, but otherwise give it at least an extra 5-10 minutes.

- Once baked, allowed to cool aaaaaalmost completely until mixing together the butter cream and top the cake with it.

Now, your place smells great, you're hungry - and the kettle is waiting for you to brew a cuppa to accompany it....

I used Pure vegan spread which crumpled up a little, but the lush flavour is still there!

I hope you love it as much as I do, even Kev was convinced and agreed I can make this all the time if I feel like it, YAY!

Are you having a good weekend so far?
Here, I have been taking it easy... Kev and I went out for lunch today at a new cafe called Tulipane. We did the weekly food shop, and watched some TV.
On Monday I am starting work again, so I am just enjoying this weekend and taking it easy.

xox J

Original Recipe:

Tuesday, 20 March 2018

Vegan Herby Breadsticks with Tomato Sauce

Hello all and happy Tuesday!

Thanks for stopping by! Today I thought I would share with you a nifty way of making garlic bread. After I made it I realised that it would have been better to put the herbs IN the dough along with garlic that youæd just fry off... So I will write that down in the recipe - because the garlic that I scattered on top burnt a little in the oven - still tasty, but I'd rather you learn from my mistakes than having the same thing happening *smiles*

Vegan Herby Breadsticks with Tomato Sauce
(Makes about 6)

Garlic Herb Mix:
3 cloves of garlic, minced
1 1/2 tbsp dried mixed herbs
1 tbsp olive oil

For the dough:
1 sachet dried active yeast
1 1/4 cup luke warm water (when you apply a drop to your skin, you shouldn't feel it)
2 tbsp brown sugar
1 tsp salt
1/4 cup olive oil
3 cups spelt flour (I used 1 cup plain and 2 cups spelt)

Oil for brushing
1 jar of good tomato sauce (like a roasted red pepper and tomato pasta sauce, or you can make one from scratch!)

- Start by heating 1 tbsp oil in a small frying pan, and fry off the garlic for 1 minute until fragrant. Take off the heat and stir in the herbs - set aside.

- Now, mix your luke warm water with the brown sugar and the yeast. Stir until the lumps have smoothened out, and leave to sit for about 5-10 minutes until the mixture starts to form bubbles on the surface; this is the yeast doing it's thing!

- Tip in the flour, the salt and the oil, and stir to combine. Knead well for about five minutes, before swirl through the garlic and herbs. Shape into 6 even small breads, and cover with a clean kitchen towel for 50 minutes to allow the breads to rise.

- Pre-heat the oven to 200C, brush the loaves with oil and place them in the middle of the oven to bake for about 20 minutes.

- Heat your sauce through 5 minutes before the breads are done. And once out the oven, you can brush them with butter and sprinkle of garlic powder - if you want!

And that's it! The easies lil' loaves I have made in a while, and this was awesome to have right before a badminton session, I carbed up like a pro!

Today, I have taken it easy - run a few errands in this part of Glasgow, bought some prizes for a charity bake off I'm hosting for some friends next month, and met up with a friends for a little bit. Then came home, made dinner and chilled out! Hopefully I'll get a wee heads up for when I start working. Tomorrow Alphonse and I are going to the vets for his annual vaccination.
What have you been up to so far this week?

xox J

Thursday, 15 March 2018

Simple Changes for a Slightly Better Planet - Almost No Effort Required!

Hello and happy Thursday!

So I thought I would elaborate on my post about how to change things about - point by point! I hope it will help you feel inspired, perhaps you have made changes in your life for wasting less, using less plastic, and overall just minimalising? I would love to hear all about it!

Right! So we'll start from this picture here, shall we?

From right to left:

1. Use a shower bar instead of bottled soap - I am still working on finding the right one for me as I have quite sensitive skin, but the lemon bar in the picture from Lush smells A-M-A-Z-I-N-G!

2. Biodegradable bin bags - so the ones you see here are the 50L bin bags made from maize! They are super silky soft, super strong, and you can fill them to the rim, it's basically the hero of bin bags! I also bought some smaller 10L biodegradable bags from AllGreen (which always makes me sing Al Green "Let's Stay Together" <3) and I have just started using them! 3. Right, so this was supposed to be toothpaste, however after my dentist appointment yesterday and had a heads up from a friend who is a dental nurse, I have been told that if I was going to use home made toothpaste, it has to contain calcium fluoride! And I had a wee browse to see if I could find any that I could add to my toothpaste, alas.... However! You can totally use this as a natural teeth whitener! Bicarbonate of soda helps removing stains on your teeth, and coconut oil can have a whitening effect - just don't use it as a toothpaste...

4. Shampoo bar! This Seanik bar is soooooo good, and my boyfriend totally sniffed my hair the first day and was like "Yum! How come your hair smells better than usual?!" So take THAT all other shampoos!

5. Home made lip balm! There are plenty of different recipes for DIY lip balm, I made it with coconut oil, cocoa butter and candelilla wax plus a few drops of essential oils - et voila! No chemicals, no plastic - it's all good!

6. Bamboo toothbrush - these bamboo brushes has been treated so they are fit for purpose! Mine has held up really well, and I'v egot another one at the ready for when I need to swap it!

7. Re-usable coffee cup for those cappuccinos to go! I bought mine before I got super aware of plastic, however - rather than having a billion coffees in disposable cups, this one will hold up for yeeeeeears!

Coffee safe and sound when I was taking the train to Elsewhere the other day, cup saved!

8. Soap bars - I know some people can be a cringy about this, but in the household with friends and family, I think it is totally fine to have a soap bar at the read, if you feel like you also need to have a liquid soap too - use that only when absolute necessary! And if you feel most comfortable with it - you can have a soap bar each. I am planning to see if I can make my own liquid soap in the future.

9. Yesterday, I got my shiny Klean Kanteen water bottle in the mail! I am so excited AND it is also my favourite colour, yay! I used it straight away for last night's badminton session.

10. Buy unpackaged fruit and vegetables when you can! Most of the time there is no need for packaging. When you think about it - a year of buying vegetables that aren't wrapped in plastic or nets or cardboard, you'll save quite a lot of rubbish!

11. I have a super cute bamboo lunch box! I got it for £4.99 in TK Maxx, which I thought was a bargain!

12. Eco-friendly laundry tablets! I currently use Ecover for my laundry, and also for dishes I do by hand I have got the bottle of Ecover. In the future I am hoping to get eco friendly fabric softener and dishwasher tablets too!

13. Using fabric bags or recycled bags for your food shop! Honestly the times I have forgotten my bags I have either stubbornly carried all of them by hand, or just gone home to do the shopping next day.... Yup, it's true!

14. Minimalise. When you have clothes that are worn out, recycle them! And don't replace them with anything... I went through my whole wardrobe, attended a friend's clothes swap - and brought all the clothes that were in a good condition with me. We had tea and coffee and snacks and we had a really fun time just trying on clothes and get some pretty new clothes - the rest was donated to a charity shop. And we have these swaps at least two or three times a year - it's so much fun! I donate as much as I can, and then maybe bring two or three pieces that I really like with me home, and just like that! Minimalism has begun. My wardrobe is no longer cluttered, and it is SO much easier to decide what to wear! Phew!
Also, if you don't do clothes swaps, then you can donate clothes to homeless shelters or two charity shops - They will appreciate it SO much! And make sure that clothes donated are clean and in good condition, if you wouldn't wear it yourself - you shouldn't donate it.

So these are just swaps that I have found ridiculously easy and I have written down a list of more things that I can easily swap out - I just want to make until the things I have needs replaced, because there is no need to immediately throw out perfectly good things, use them well - recycle and then replace!

Did you find these helpful at all? I am still just learning little by little, but the minimalising has helped me so much already, and thinking about how much waste I can save just by making a few handfuls' of changes! And like I said - if you have made any changes or attempted DIY projects for the home, or care products, gimme a shout! Also, would you enjoy more posts like this?

I hope you have a great evening and guess what? The weekend is juuuust around the corner!

Thursday, 8 March 2018

Save the Fish Cakes!

Heya everyone!

I hope you are having a great day/morning/evening!

My sister and I just got home from Katherine Ryan's show Glitter Room, and dayum girl can she make you laugh! We had such a
good time *smiles*

So, anyway... Yesterday I tried this recipe from a Norwegian vegan burger book "Kjøttfrie Burgere" (meatfree burgers)...
Before I had finished my dinner I shared it on Instagram, cause I was just that blown away by it! I made up my own
sides, and it turns out adding half a can of butterbeans to your mash makes ALL the difference! Are you ready? You sure?
Brace yourself!

Save the Fish Cakes!
(Serves 2 hungry people)


125g firm tofu, crumbled
Half of 400g can butter beans, drained and rinsed (save the rest for the mash!)
4g seaweed, soaked in cold water, squeezed and chopped into small bits
20g chickpea flower (I used 2tbsp linseeds and 4tbsp water to make linseed egg instead of chickpea flower, and upped the oats to 50g)
30g oats
2 vegetable stock cubes
1tbsp onion powder
1/2tsp nutmeg
50g bamboo shots, cut into small pieces
Salt and pepper

For the mash
2 baking potatoes cut into small dice
2-3 tbsp vegan spread (I use Pure)
1/2 can butterbeans
Salt to taste

For the peas
1 cup peas (I used frozen)
2 tbsp neutral oil, like sunflower oil
1 garlic clove
A good pinch of salt

Soy sauce to serve

- Start by dicing your potatoes and boil until soft in some salted water. After ten minutes chuck in half of the can of butterbeans.

- In a bowl, mix all but the seaweed and bamboo and process in a blender or with a stick mixer until you have a coarse mixture. Add the bamboo and seaweed and fold through. With wet hands, shape into small patties (I got 8 patties in total), fry in pan with 1 tbsp oil for a few minutes on each side until golden.

- For the peas, add oil in a small saucepan, followed by a pinch of salt. If you are cooking these from frozen allow them to defrost, before adding the garlic, the saute for about 5 minutes until fragrant.

- Once the potatoes are ready, mash thoroughly, and add the vegan spread and a little bit of salt - mash, mash, mash and just like that; it is ready to plate up!

Serve with soy sauce and enjoy!

I thought these were like a hybrid between sushi and fishcakes, hence the soy sauce. If you want, you can serve the patties with vegetable fried rice, or sushi rice! I just needed comfort... And mash rules... So mash won!

What is your favourite "mock" seafood dish? I reckon these'll definitely become a staple at ours, yum! Otherwise, I have made vegan sushi before as well which turned out pretty darn good!

I hope you are having a fantastic week y'all! The weekend is juuuust around the corner!

Let's just take a moment and appreciate Miss Ryan.... What a lady!


xox Jules