Sunday, 29 July 2018

Rockwell's Gorgie Tofu Scramble

Hello hello!

I hope you are having a lovely weekend thus far! It's not quite over yet and I am clambering on to it like something precious...

Kev and I have just been to Ikea today, got a few chores done, and now it's on to just chilling to the max, ah.

But.... the other week, I got this lovely recipe from a friend of mine.... for tofu scramble! But, it's not like any
scramble I have had before! It tastes the way it smelled when you walked in and granny was making dinner... Before when I have
made scrambled tofu, it's been ok - but this is just... out of this world! My younger sister Camilla tried some, and she
wanted to polish it off!

Anyway, I was given permission to share this special recipe with you, so here it is! It can be served plainly on toast like I
did here, or made as part of a full vegan breakfast! If you use smoked tofu, like Tofoo - it pretty much tastes like you've
added sausages, it's divine *makes Italian gesture for delicious*

Rockwell's Gorgie Tofu Scramble
(Serves 2)

It looks mighty humble here - but trust me: it packs a punch!

1 pack silken or firm tofu (I used firm)
35ml almond or soy milk (I used soy)
3 generous heaped tsp nutritional yeast
1/4-1/2 tsp veggie stock powder
Pinch of turmeric
Dash of soy sauce
Black pepper
Black Salt (Kala Namak) to taste (I only had normal salt, but will try the original once I find it!)
Vegan spread (like Naturli)

- Start by mixing the milk, nutritional yeast, stock powder, turmeric, soy sauce and a little dash of pepper. Mix well and add a splash more milk so that you have a nice runny mixture.

- In a separate bowl (or straight into a cold frying pan), crumble the tofu into the kind of pieces you would normally like your scramble to be. You can do this with a fork or use your hands, I find the latter quicker actually! Pour over the mixture and make sure it is all coated.

- Fry the scramble with a little dash of plant based milk, and stir occasionally - tasting along the way and adding seasoning if needed. If using silken tofu, it requires a bit more reducing than if using firm tofu - but the wait is definitely worth it!

- Near the end, add 1-3 tbsp vegan spread into the mix to achieve that soft, lush scramble texture, sprinkle liberally with black salt and stir to combine.

- Serve on toast, or as part of a full vegan breakfast and enjoy! You can even add this to a breakfast burrito with a few chopped greens, yummy!

Please let me know how you found it if you make it, aaaaaaand I hope you enjoy it as much as I do! I'm pretty addicted to this stuff already....

Have a fantastic rest of your Sunday!

xox J

Sunday, 22 July 2018

Easy Peasy Enchiladas

Guys, guys!

Right, so I have made this for the second time in a couple of weeks now - because I actually craved it so bad! As I have mentioned before, I am not a fan of eating the same all the time, and I try new recipes constantly! So it's a good sign when I want to make it again, and again...and again!

The only enchiladas I have ever made before was one of those kits you buy in a shop, and buy a few ingredients and throw together, but this is so easy to make - not to mention cheap! You wont miss the cheese, even I was surprised by that!

Easy Peasy Enchiladas
(Serves 2-3, or 5 as lunch served with a side salad)

This doesn't photograph well, but it tastes amazing! Like most comfort food, heh!


For the sauce:
2 tbsp vegetable oil
2 tbsp plain flour
2-3 cups boiling water
1 small can passata (about 80ml)
1 tsp hot sauce (I mixed normal hot sauce and sriracha, yum!)
1/2 tsp cumin
1/2 tsp garlic powder
2 tsp smoked paprika
1 tsp salt

For the filling:
400g can black beans, drain and rinsed
400g corn, drained and rinsed
1 onion, finely chopped
1 medium tomato, chopped
1 avocado, mashed
Handful coriander, chopped
1/2 tsp salt
1/2 tsp garlic powder

Small tortillas (both times for my oven proof dish, it's fit five filled tortillas)

- Start by making the sauce: Boil the water and set aside. In a medium pan, heat up the oil and stir in the flour, make sure it doesn't go lumpy. Now, stir continously as you pour in two cups of water. Make sure you have an smooth mixture, and tip in the passata, spices and hot sauce. Once thickened, take it off the heat and set aside.

- Pre-heat oven to 160-180C.

- Prepare all the ingredients for the filling in a bowl and stir well to combine.

- Take an ovenproof dish, and oil a little. Now fill the tortillas with 1 1/2-2 tbsp of the filling and roll up. Place with the edge underneath in the dish so it doesn't come undone. Repeat with remaining tortillas and pour over the sauce evenly.

- Place in the oven and bake for about 25-30 minutes until cooked through, and it's time to tuck in!

Original recipe here.

I hope you have had a nice weekend! Mine has been super busy and sociable! I went to a hen-night last night, and today I kept my sister company as she was looking after two dogs. We went to the park and plop! Into the mud jumped two rebellious dogs! It was quite the site and I got covered in mud! But they were too cute to get angry with...
Last Friday I got my cover-up tattoo worked on a bit, and it is looking sa-weeeeet! Can't wait to get it finished, but I am a sissy and gotta book two hours at a time...

Anyway, I hope you have a crackin' start to a new week tomorrow! And if you try this recipe out, please let me know how you got on!

xox J

Sunday, 8 July 2018

Zingy Pasta Salad

Hi and good Sunday!

I hope you have had a lovely weekend! I have taken it a little easier after going to the TRNSMT festival last weekend (I got to see Miles Kane, Sigrid, Nothing but Thieves and ARCTIC MONKEYS! So that was pretty cool :D ). This weekend I have chilled to the max, read. Yesterday my sister Camilla and I went for a long walk, fed the swanlings - the swan couple had FIVE little ones this year, they are the cutest! - and then ordered a large pizza each, becaaaaause it was cheaper than a small pizza, which justifies everything.... Then we watched a couple of chick flicks and generally just had a lovely night!

Today I'm seeing a friend later, but for lunch today, I rattled up this little number! It is suuuper zingy, but has a lovely Asian fusion flavours, and you can serve it with warm or cold pasta depending.

Zingy Pasta Salad
(Serves 2 people)

150g farfalle pasta, uncooked
100g spinach, torn
1 large handful coriander, finely chopped
2 handfuls dried cranberries
1 small can tangerines, drained
1 handful pine nuts

For the dressing
3 tbsp oil
1 tsp rice vinegar
2 tbsp teriyaki sauce
Pinch of salt
Pinch of pepper
Pinch of brown sugar

- Start by cooking the pasta, the butterfly pasta should take approximately 12 minutes, ten for al dente.

- In the mean time, place all the ingredients for the dressing in a jar with a lid and give it a shake. Put aside.

- Prepare the spinach and have it in a medium salad bowl, followed by the coriander, cranberries and tangerines. Toast the pine nuts until nice and golden and fragrant. Stir in the pine nuts, and pasta and stir well to combine and drizzle over the dressing! Serve immediately or leave in fridge to cool until serving!

To make this gluten free, you can easily replace the pasta with cooked, fluffy rice.

xox J