Sunday, 10 June 2018

Scrummy Aubergine Burgers

Hi all!

I hope you're having a lovely weekend so far! It seems forever since my last post, but life has been a little busy as of late! Today my dad is coming to visit, so that'll be awesome! I'm gonna bake some bread later on, as I am sure he will be famished after the journey....

But now - Let's talk burgers!

Normally I am not a fan of aubergine, but when cooked until soft, smokey and lush: I'm all for it!

Scrummy Aubergine Burgers
(Makes six smaller or four big burgers)


Ingredients
100g bulghur wheat, dry
250ml water
1 vegan stock cube
400g aubergine, cut into dice
2 tbsp oil (such as sunflower, where there is no prominent flavour)
60g walnuts
40g fresh spinach, chopped
Juice from 1/2 lemon
1 more vegan stock cube
1 small tsp cinnamon
100g quick-oats

To serve: buns, or pitta, lettuce or spinach leaves, salsa, or ketchup and vegan mayonnaise, etc! So much to choose from :D

- Start by cooking the bulghur wheat in the 250 ml water along with 1 stock cube.

- In the meantime, pre-heat the oven at 225C, and tip the chopped aubergine on a baking tray, drizzle with the oil and bake for about 30 minutes, at the halfway point, turn the pieces over.

- Dry-toast the walnuts lightly until aromatic, this shouldn't take more than a minute or two, then chop them roughly and set aside.

- Now, mix the cooked bulghur, aubergine, walnuts and spinach in a large bowl. Use a stick blender and blend until you have a rough mixture, then stir in the remaining stock, lemon, cinnamon, and oats - plus a little salt and pepper.

- Fry them in a little oil, until crisp and serve up with your favourite accompaniments!

I hope you enjoy these as much as I did! Have a fantasmical Sunday!

xox J


Original recipe from Kjøttfrie burgere <3

Sunday, 27 May 2018

Askøy, Bergen, Oslo 2018

I just thought I would share some photos from my trip!

Those holiday feels!

Captain Marshmallow! My sister's cat who stays with mum ^ ^

The view from Kolbeinsvarden, Askøy.

St. Mary Church, Bergen

I almost had Bergen Aquarium to myself one sunny afternoon.

One of those pretty, traditional Bergen alleys.

My grandmother weaved this!

17. of May is Norway Day!

Every time I visit my family, mum loves passing on books she thinks I will like. This year, my dad and auntie contributed too!

Bergen-Oslo by train, it was such a beautiful journey!

We played Scrabble once I arrived my friends' place! (I lost....both times)

Street art in Oslo


The castle!


The Opera House

Sitting by Akershus Festning.

That's all folks!

Breakfast Tofu Scramble

Hi!

Guess who's back from the land of Norway!

I have even been back to work this week, hence a rather late return to the blog world...

I still cannot believe the weather we've had. All ten days in Norway were super sunny and warm, and then I come back to a week of much the same here in bonnie Glasgow!

But let's get to the good stuff shall we? I'm talking about tofu scramble of course :D

Breakfast Tofu Scramble
(Serves 2-3 people)

(Here served with sweet chilli sauce)

Ingredients
For the sauce:
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground cumin
A good pinch of chilli powder (or a splash of hot sauce)
1/4 cup of water

1 tbsp olive oil
1/2 red onion, chopped
1 red pepper, finely chopped
1 block of tofu, pressed dry
1 cup of spinach, roughly torn
A knob of vegan butter spread

To serve:
Toasted potato waffles
Vegan mayonnaise
Mild salsa

- Start by making the sauce: Pour the water into a jar, then add the seasoning - Put the lid on and shake until you have an even sauce. Set aside.


- Heat oil in a pan and saute the onion for about five minutes until glossy, before adding the red pepper. Once softened, crumble in the tofu. Heat through, and add the sauce - stir for about a minute or two, and then tip in the spinach to wilt. Once wilted, add a bit of vegan butter spread and melt into the mixture!

- Serve on toasted potato waffles with a little vegan mayo and salsa, or with some sweet chilli sauce.


And that's about it! I might post a few photos in a bit as well, just so you can see what I have been up to.

What's your favourite ways to prepare and serve tofu?

Have a fantastic Sunday!

xox J

Original recipe here.

Wednesday, 9 May 2018

Vegan Foul Mudammas

Hi!

I have been missing in action due to working, and seeing friends before going to Norway to visit my family tomorrow! I haven't been since last August, so I am quite excited about seeing everyone again!
I manage to fit in a school reunion, national Norway day, Eurovision and a trip to Oslo! It will be so good *smiles*

So I thought I would post a recipe that I have slightly tweaked, and also this time I got a better photo. This is an Egyptian dish and it simply melts in the mouth! Have it as part of a mezze, or with toasted pitta - you wont be disappointed!

When I spoke to the owners of an Egyptian restaurant here in Glasgow, they said - the secret is lots of garlic and butter! But who says that can't be vegan butter?

Vegan Foul Mudammas
(Serves 2)


Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin
1/4 tsp cayenne
Pinch of smoked paprika
Dash of salt
4 tbsp tomato puree
50ml water
400g can butter beans
50g vegan spread
Handful fresh coriander, chopped - to garnish

- Start by heating the oil in a frying pan and sautee the onion for about five minutes. Add garlic and cook for a further minute, stirring continuously.

- Now add your spices and stir until fragrant, before tipping in the tomato puree, water and beans. Stir until you have a smooth blend and heat through.

- Finally, add the vegan butter and stir until it is fully incorporated, mash lightly with a masher - you want to see some of the beans in the end! stir in half the coriander. Toast some pita bread and serve with the remaining coriander on top!

I hope you are well, and forever trying new recipes! What has been your favourite recently?


Anyway, I will be checking in again in just over a week's time, until then <3

xox J

Sunday, 29 April 2018

Lemon & Cardamom Scones

Hello again!

I hope you are having a lovely evening so far! We've had a pretty chilled one, I've done some baking and make this recipe again which I absolutely adore. Back in Norway, cardamom is often used in sweet pastries and so when I came across these scones - I knew I had to make them!

The recipe makes six small scones, so you might want to double it up if you have friends coming over. These would be perfect to make on a morning when you have some extra time.... May day is coming up, treat yourself!

Lemon & Cardamom Scones
(Makes 6 small scones)

Ingredients
225g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp caster sugar
1/2 tsp ground cardamom
Pinch of salt
Zest of 1 lemon
1 tbsp lemon juice
125ml plant milk (I used soy vanilla) + extra for brushing

- Start by pre-heat the oven to 160C (140C fan).

- In a baking bowl, mix all the dry ingredients together, along with the lemon zest.

- Then, make a well in the middle of your mix and pour in the milk, followed by lemon juice. Stir to combine, without over-working it. Now, divide into six scones, place on a baking paper clad tray, and brush with milk. Bake for 18-20 minutes until slightly golden in colour.


You can serve these plain with vegan butter spread, jams and the like! I hope you enjoy them :)

Yesterday Kev and I went to see Avengers: Infinity War - aaaaaand it was pretty darn good! There are so many characters in it now though, I got a little bit confused. Then we went to Nanakusa for sushi and other tasty dishes, yum....

I hope you have a great new week ahead!


Original recipe here.

Friday, 27 April 2018

Super Healthy Chocolate Orange Smoothie

Hello hello and thank Faramir it’s Friday - am I right?!

So I found out last week that I have iron deficiency, wompwomp - so I reached out to a local vegan community asking for their assistance, and they were really helpful! I even got this here recipe that I wanted to share with you as I have made it now for a second time, and am currently enjoying it thinking “this has got to be shared!”.

Not a bad ingredient in sight and it’s magic for uptake of iron!

Super Healthy Chocolate Orange Smoothie
(Makes 1 serving)



Ingredients
1 frozen banana, chopped into chunks
1 orange - juice and zest
Handful of spinach
1-2 tbsp cocoa powder (unsweetened) or cacao
200ml plant based milk (I used soy vanilla)
1 tbsp flaxseed

- Simply blitz until smooth, and enjoy!

I hope you have a wonderful weekend ahead! I started mine early by visiting a friend's allotment last night and we planted a black currant bush and turned some soil in the planting beds, it was good fun! And so nice being out in nature! Tomorrow Kev and I are going to see the new Avengers film - that should be good! Today I'll just get a few housey things ticked off though, have a leisurely one *smiles*



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


Ingredients:
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:
Pink:

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!)

White:
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