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!

Ingredients
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

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.

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

Anka's Vegan Cherry, Lemon and Poppyseed Bonanza Cupcakes

Hello hello!

Today I finally got around to make the recipe for these cupcakes that an old colleague and friend sent me a little while back. I was out adventuring, getting a few bits and bobs done and out of the way and thought to myself - I need a treat!

I tweaked the recipe a little bit, and I also asked if it was OK if I shared these with you; and it was - score!

They don't have too much sugar in them, so they are TOTALLY OK to have for breakfast... just sayin' *wink*

Anka's Vegan Cherry, Lemon and Poppyseed Bonanza Cupcakes
(Makes about 12 cupcakes)

I put the buttercream in the fridge to chill, but it seemed to just lump up a little bit - it still tasted great! I suppose it is just due to using vegan spread :)

Ingredients
1 1/2 cup plain or self-raising flour (If using self-raising, cut the amount of bicarbonate of soda in half)
1 1/2 cup poppyseeds, that's right! Three of those jars you get in the spice aisle!
1 tsp bicarbonate of soda (or half)
1 tsp baking powder
3/4 cup of sugar (I used a mixture of demerara and coconut sugar)
Zest of 1 lemon
Juice of 1 1/2 lemon
400g can of pitted cherries in light syrup, cut into halves (save the syrup!)
Use 1/3 cup of the cherry syrup (You can use the rest in a cherrylicious smoothie!)
1 banana, mashed
2 tbsp neutral oil, like sunflower oil

For the buttercream
1/2 cup vegan spread (I used Pure)
1 cup icing sugar
A few drops of colouring, optional (Make sure it is flavourless)

- Pre-heat the oven to 180C.

-Start by making the batter: In a bowl, have the flour, poppyseeds, bicarb, baking powder, and sugar - and mix well.

- In a small bowl, mix the juice of the lemon, the syrup, 2 tbsp oil, and the mashed banana along with the lemon zest.

- Make a well in the middle of your flour and poppyseed mixture, and pour the liquid in, stir well to combine and then fold in the halved cherries.

- Divide mixture between about 12 medium sized cupcake cases, it should be filled up 3/4 of the way. Pop them on a tray and place them in the middle of the oven to bake for 25 minutes.

- Allow to cool before making the buttercream, spread it neatly over the cupcakes and enjoy!

So many poppyseeeeeeeeds <3

I also enjoyed them just as much without the frosting, making them perfect to serve for breakfast with a cuppa, or as a little treat in your lunch box!

Do you enjoy poppyseeds in baking? I'd love to hear from you!

Today I started doing some homework at MIDNIGHT.... But I got it done eventually, and we are handing some floristry tasks in tomorrow, so it was about time I got it done, phew! I hope you have had a good start to the week!

PS. I know a couple of bloggers have told me that my posts aren't showing up in their reading list, and that it isn't allowing them to comment. You could try and delete and re-add me to your reading list, and then try and see if that works - let me know if it doesn't and I'll try and see if there is something else that needs to be done!

xox Jules

No-Time Smoothie

Hi! And happy Sunday!

I hope you have had a great weekend so far! Here in Glasgow most people I know got one or two days off work due to the crazy amounts of snow we've had! Today I have just plodded along doing housey things after catching up with several lovelies on Friday and Saturday.

What have you guys been up to?

I thought I would post this recipe up, as it is literally two ingredients, but it has become my go to smoothie! Pink, red, yellow - it can be whatever colour you like, the orange base just gives you a really fresh start-point!

No-Time Smoothie
(Serves 1)

Ingredients
1/2 cup frozen fruit or berries (ANY kind will taste delicious, here I have a tropical mix with mango and pineapple)
1 cup orange juice

- Simply blitz and enjoy! It really is that simple....

This is also a super easy way to get 2-3 of your 5 a day in one go! I've definitely needed these vitamin boosts this Winter, brrrrr!

What is your go-to snack/drink when you are in a hurry?

xox J

Vegan Choco-Banana Iced Latte

Good evening and happy Saturday!

Today has been busy busy and I have made some vegan sushi, as well as a vegan spread - both recipes from a Norwegian (or Norvegan should I say :P) vegan website, where you see the pictures and you just want to make everything all at once!

However, I decided to share a quick and delicious pick-me-up coffee recipe, I came up with this myself when I wanted to experiment. Do you remember those foamy chocolate covered banana sweets you get? I lived right next to a chocolate factory as a child, and the days they were making these chocolate bananas the air just smelt..... amazing!! Anywhoooo - now that I am trying to go vegan (and even as a vegetarian) I haven't come across any vegan chocobananas, sigh... BUT somehow adding a banana to my iced latte magically, despite not adding chocolate, tastes JUST like those sweets! When I discovered this I was in awe, and slightly proud one of my experiments actually turned out decent! I have many strange failures in the kitchen behind me, and probably more to come.

Without any further ado.... here you are!

Vegan Choco-Banana Iced Latte

(PS, I have gone over to using re-usable straws now!)

Ingredients
1 espresso shot (usually I use about 1 1/2 tsp instant coffee + 3 tbsp boiling water)
3-4 ice cubes
1 banana, torn into pieces
250ml vanilla soy milk

- Make the espresso first, transfer to a mixer and then tip in the ice cubes to allow it to cool whilst you get the milk. Add the banana and then fill up with milk - Wroom, wroom - and there you have it! It's really that simple!

Please try it and let me know what you think! I still ponder how the chocolate flavour gets in there... It will forever remain a mystery, ha!

The other day, my sister and I checked out a charity shop at random - and they had a painting that we had a copy of in the dining room as children! My mum actually still has it. I nearly ended up buying it, but at the moment I'm still waiting to start my job - so I saved the £15 and just use it as a background on my mobile phone instead....

Turkish Cafe - August Macke, I just love these vibrant colours - makes me feel like I am on holiday!

And here are the things I made today!

Roast Aubergine and plum sushi, and I added some cucumber to some of them as well - SO tasty!

And this is "mockerel" in tomato sauce! I'm trying to find other things rather than hummous to have on my toast in the morning, over the past three years there has been a lot of hummous... and I just want to mix it up!

I also tried tempeh that I got from the health shop today - but that really wasn't to my taste.... But that's OK, I still have a full tray of sushi that needs polished off! Yarr!

Have you had any culinary adventures this week?

I hope you have a fandabbydosey weekend!

xox J

Vegan Carrot Smoked "Salmon" Bagels

Hey you!

I have been moving all this week in between working - thankfully we had a holiday at college this week, so I got an extra day to just get things together.

So... my boyfriend and I decided to carry everything to the new flat.... Yes - bad choice, I have been known to have a lot of things (I mean... who doesn't? OK, I will tryyyy and minimalise in the near future... promise!) and some of the stuff I just couldn't bring along, but I'm all set, and my goldfish also seem to love my boyfriend's pad. Sorted!

Anyway, today I have decided to dig up a recipe I made a good while back... It's from the amazing blogger Maikki's page - and therefore of course: vegan!

Vegan Carrot Smoked "Salmon" Bagels
(Makes about 4 bagels)

4 bagels
Cucumber, sliced
Spring onions, finely sliced
Dill, chopped finely
Lemon for squeezing

Carrot "Salmon":
3 large carrots, peeled
LOTS of salt (about 400g)
1 tbsp neutral oil (like sunflower)
2 tsp liquid smoke
1 tsp white wine vinegar

Vegan cream cheese:
100g cashew nuts
100g tofu, patted dry
1 tsp lemon juice
1 tsp apple cider vinegar (can also use white wine vinegar as above)
1 tsp nutritional yeast (optional)
Pinch of salt

- Start by making the carrot "salmon", leave the peel on the carrot, and heat up the oven to 190C. Sprinkle half the salt in a baking dish, place the carrots on top, and drizzle over the remaining salt - yes I know this is a lot of salt - but trust me, it does work! Place in the middle of the oven and backe for 1 1/2 hour.

- Once done, cool and then peel the carrots and thinly slice them. Put them in a box with the remaining ingredients, mix well to combine and leave overnight to marinade.

- Next day! Blend aaaaall the ingredients for the cream cheese in a processor or with a heavy duty stick blender and transfer into a container until serving, store in the fridge.

- Now it is time to put it all together! Toast the bagels and then spread both sides with cream cheese, place the smoked carrot sliced on top followed by cucumber, dill and a good drizzle of lemon juice - and serve!

What is your favourite veganised food?

PS - hope you are having a fantasmic weekend! x


- Jules

Original recipe:
http://maikinmokomin.blogspot.co.uk/2016/08/porkkana-kylmasavulohi-bagelit-carrot.html

Green Pancakes with Lime Butter

Ottolenghi's take on the classic savoury spinach pancakes has a twist of zingy lime butter, which was unusual, but totally awesome! So fresh!

Green Pancakes with Lime Butter
(Serves 2-3)

For the Lime butter:
75g unsalted butter, room temperature
Zest of half a lime, juice of 1/4
Good pinch of salt
Freshly ground pepper
1 tbsp chopped coriander
1/2 garlic clove, finely chopped
A pinch of chilli flakes OR a few drops tabasco

For the pancakes:
250g spinach (I used 100g and it worked just fine!)
110g flour (I used spelt)
2 tbsp baking powder
2 eggs
50 unsalted butter
1/2 tsp salt
1 tsp cumin
200ml milk
6 Spring onions, thinly cut (optional)
2 green chillies, thinly sliced (I omitted these)
Oil for frying (I used Pure soya spread)

- Start by mixing the ingredients for the lime butter together, transfer into a ramekin, and refrigerate until serving to allow it to set a little.

- Now, mix all the dry ingredients for the pancakes first in a baking bowl and set aside. Have the spinach in a big casserole and dry fry on medium heat, stirring often so it doesn't burn at the bottom. Once wilted, allow to cool slightly and the squeeze out the excess water, add butter to the spinach and melt.

- Add the vegetables, egg, milk and spinash mix to the bowl and if you want to make it easier for yourself - use a stick blender and whizz the mixture until smooth. You should have a semi-thick pancake batter.

- Now, fry the pancakes! They should be medium ones, which means you will get between 6-8 pancakes out of the mix. They cook through really fast so keep an eye on them!

Keep them hot and serve with the lime butter, enjoy!

How has your weekend been so far? Here the weather has been lovely, and my boyfriend, his sister and I went adventuring around in the West End today, went to Tchai Ovna and had some great food and lovely teas, followed by a walk in the Botanics, down by the River Kelvin. I have another two days off as the next week's first day off landed on a Monday, so I will try and make the most of it, and I hope you do too! Any plans? I will continue reading the Hitchicker's Guide to the Galaxy tonight, and then improvise tomorrow I think *smiles* Making some new dishes are definitely on the schedule somewhere as well!


Original source
Plenty, p. 150

- Jules

Caramelised Onion and Goat's Cheese Tart

Today, I have failed to make bread and cake - but at least I tried! I know a lot of people use their Sundays to make some great bakes!

So instead, I have decided to post a recipe of a tart I made last week. My new flatmate said he once made a caramelised onion and goats cheese pizza with mango chutney, and I though - I want that! But I looked up a recipe for a quiche/tart instead as my boyfriend have been wanting to make quiche for some time now! This is soooo moreish, second helpings were had and first thing the next morning I had a slice too, mmmmm ^ ^

Caramelised Onion and Goat's Cheese Tart
(Serve 4-6 people)

For the base:
2 big cups of flour (measure this dough with a coffee cup)
1 tsp salt
1/2 cup water
1/3 cup sunflower oil (Or other neutral cooking oil)

Filling:
1 tbsp olive oil
2 red onions, finely chopped
1 white onion, finely chopped
1 tbsp balsamic vinegar
1 tbsp light muscavado sugar
1 tbsp oregano (optional, it can be quite strong a contrast to the rest)
70g goats cheese, cut into pieces
2 eggs, lightly whipped
200g single cream
Mango chutney

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

- Mix the dry ingredients for the dough, make a well in the middle and pour in the water and oil. Combine with a wooden spoon until it becomes easier to handle, then knead the dough. Roll out and place in a quiche tin. Prick with a fork at the base and around the sides to get an even bake. Place in the oven for ten minutes, then take it out to cool.

- Now, heat the olive oil in a large pan on medium high heat and add the onions, cook for about 10 minutes until they start to go golden, then add the balsamic vinegar and sugar and continue to fry the onions for a further ten minutes. Add oregano at this point if using.

- Brush mango chutney over the top of the base, and then pour in the onion mixture. Scatter the goat's cheese all over. Then beat the eggs and cream together lightly and pour over. Bake for about 30 minutes, until the tart is cooked through. Trim off any edges if there is any. I used a baking dish where I ended up with excess crust, but you can just cut this off with a knife.

You can enjoy this warm or cold. I tried both ways, hot for dinner and cold for breakfast the next day, and I think the flavours had developed a little over night. It all depends on what you prefer though!

What is your favourite quiche filling?


Original Source:
http://www.goodhousekeeping.co.uk/food/recipes/onion-and-goats-cheese-tart
(Dough by my simple recipe)

Tomato Rarebit

Rarebits is something I have never made - but now I cannot believe it took me so long to get around to it! These bad boys here doesn't take long, you just need a little bit of patience when it's under the grill.

I decided to go for the tomato one, this made a perfect post-run dinner! Not too heavy, packed full of flavour, and it hardly took any effort at all.

Tomato Rarebit
(Serves 1-2)

150ml milk (a little over half a cup) - I used coconut, but regular milk, soy or any other milk works just as well!
1 small bay leaf
1/3 onion, finely chopped
A knob of butter
1 tbsp flour of choice (I think I used amranth...I'm not sure!)
Salt and pepper
60g strong cheese (I used Gloucester), grated
1/2 tsp Mustard (optional)
A few drops of hot sauce (great alternative to Worcestershire sauce)
4 slices tomato (optional)
2 slices of bread

-Heat ip the milk in a small pot along with the onion and bay leaf, bring until it is just starting to simmer and turn down heat. Season with salt, pepper, and hot sauce.

- Heat the grill up to medium high.

- Add the butter and allow to melt before you tip in the flour, whisk until smooth (you can make a rue of butter and flour separate, but I was too impatient!), add a little more milk if necessary, but remember it is supposed to be quite thick. Turn the heat off.

- Stir through the mustard, and cheese and allow to melt. Spread over the two slices of bread and top with tomatoes (if using). Place under the grill and leave until it has become golden and crisp on top

Whatcha waiting for? Dig in!


And guys, guys, GUYS! How was your holiday?
I returned the green fields of Glasgow on the 28th, and my week away to see my family in Bergen, Norway was magical! Despite rain, I managed to adventure a little bit, and I got to see aaaaaaalmost everyone I wanted to catch up with, which was a relief *smiles*. On the second last day we had snow, and I got to throw some snowballs (on lamp posts, cause I'm a rebel like that...) and I had my first vegetarian christmas, which went really well! Turns out tomato pesto and walnut burgers work a treat alongside normal christmas side dishes!

Now it is back to life, back to reality *starts singing*, but the day after tomorrow, a new year starts and I could not be more ready! I am having a good few people over for the bells, and I just have to make sure we have snacks aplenty!

What are your plans for Hogmanay?

Original source:
River Cottage's "Veg Every Day", p. 209

- Jules

Grilled Two Cheese Pepper or Avocado Sandwich

Fancified sammiches! They are one of my favourite things really... And when cheese is involved? No less than TWO types? I'm in.

I was scared of the jalapeño used in the original recipe, so I cut that out and used some less-scary hot sauce instead! Cause you just never can tell with some chillies, and I ddnæt want to burn my face off... If you prefer a more creamy combo I would suggest swapping the green pepper for sliced avocado, done and done!

Grilled Two Cheese Pepper or Avocado Sandwich
(Makes 1)

2 slices of bread
1 tbsp butter
2 tbsp cream cheese
Few drops hot sauce
1/2 green pepper or 1/2 avocado, sliced
1-2 slices of cheddar

- Simply spread out the cream cheese on a piece of bread, followed by some hot sauce pepper/avocado and the cheddar. Place the second slice of toast on top.

- In a frying pan, heat the butter on medium-low heat as you want the cheese to get time to melt. Place the sandwich in the pan and fry for a few minutes until golden and cheese melted.

Whatcha waiting for? Tuck in!

This morning has started rather well! I went to a colleague's band's album launch last night and made it home a little late, and thus I slept in... Then, we headed over to Meadow Road
and had a veggie breakfast of epic proportions. Toast with sliced avocado, wilted spinach, poached eggs and hot sauce... Along with a sneaky cappuccino and some ginger beer, it really hit the spot on a Sunday morning....

Today, I am going to the first ever pantomime! In the UK, this is really popular, mainly amongst children, and it works like a theatre play where the audience interacts with the actors and actresses. After having lived in the country for seven and a half years, I reckon it is about time I go and see a play. Next up on the list will be to attend a proper ceilidh!

This evening I am also going to a pot luck dinner with friends, and I shall rattle up a loaf of banana bread. Knowing my friends, there will be a bunch of treats! What are your plans for the rest of the Sunday? Hopefully all leisure!


Original source:
http://www.atasteofmadness.com/2015/07/jalapeno-popper-grilled-cheese-sandwich.html

- Jules

Deli Portobello Sandwiches

With the right fillings,sandwiches can be deli-tastic at any point in time!

...Which is what I realised with this bad boy here! Portobello mushrooms is a great alternative to meat for burgers and sandwiches, and this here with the goats cheese and fresh basil along with the juicy tomatoes was awesome!

Why don't you try for yourself? I dare you!

Deli Portobello Sandwiches
(Serves 2)



Oil for frying
A generous pouring of balsamic vinegar
1 fat garlic clove, minced
Salt and pepper
2 portobello mushrooms
1/3 cup goats cheese
A big handful fresh basil, finely chopped
1 tomato, sliced
4 slices of bread
Butter for pan-frying the bread in

- Start by mixing the oil, balsamic vinegar, garlic, salt and pepper in a shallow dish. Marinate the mushrooms in the mix for as long as you have, be it 10 minutes or 10 hours.

- In a frying pan, pour the mixture in along with the mushrooms, and fry until they have shrunk in size, 5-10 mminutes onlow heat.

- In the meantime (...in Hell's Kitchen, naah kidding - this is super simple, and Gordon Ramsay isn't watching you!) mix the goats cheese and basil in a cup.

- Assembly time! In a frying pan, heat a knob of butter and pan fry the bread until golden, then spread with the goats cheese, top with tomato and then with the portobello mushroom. Top with a second slice of toast, and repeat - et voila!

Today has been lovely, I met some great new people as well as having the pleasure of cooking up dinner for two of my favourite ladies! I hope you have had a lovely Sunday too!


Original source:
http://warmvanillasugar.com/2015/07/10/portobello-burgers-with-basil-goats-cheese/

- Jules

Mediterranean Hummous

Hummous - something I have promised myself I will stop buying from the shop and rather make a big batch of each week!

Not only is it whipped up in five minutes, but it is great knowing what you put in your food - not to mention the varieties you can make, depending on what you feel like using!

This week, I decided to go for a Mediterranean style flavour. I have been hooked on sundried tomatoes and artichokes in oil lately - so simple, SO delicious, and somehow it fends of my craving of seafood (my only craving since going vegetarian).

Now, I was more than please with this result as it ended up tasting like one of my favourite red pepper hummouses (hummousi? Ha!) Wait.. Now I am imagining little hummous mice - ahhh! Anyhow, in short: This has never seen a red pepper at all, but it is creamy and delicious!

Don't have tahini? No problem, just add a little bit of oil instead!

Mediterranean Hummous
(Makes 1 big bowl!)

400g tin chickpeas, drained
1/3-1/2 cup olive oil (or the oil from the antipasti)
1 garlic clove, chopped
1 tbsp onion powder
2 tbsp tahini
Juice of 2/3 lime
4 sundried tomatoes, in oil
4 pieces of artichoke, in oil
A little bit of salt to taste

- Simply add all the ingredients in a deep bowl or a measuring jug, and use a stickblender and whizz for a few minutes until it gets that infamous hummous texture - yum!

- Serve up with cruditês, pitta bread and other snacks.

Perfect for people all ages! Speaking of which, do you like my new snack boxes? I saw them in the shop and couldn't help buying some, I've got one truck shaped one too... I have never been one for pink and hearts anyway.

Recipe by yours truly,

- Jules

Yogi Chai Chocolate Smoothie

Rose of The Clean Kitchen couldn't keep this recipe to herself, and now I can't either, seriosuly - it is soooo good!

Over the last few weeks, the smoothie craze has hit the food world, and they are whipping them up East, West, North and South. So it was Julie here decided to try her hands on one herself - I hadn't made smoothies in what seems like forever ago, and then this... Mmmmm...

The chai tea I used, was Yogi Yogi Chai curtesy of the almight Tchai Ovna (One of my favourite places on Earth!), brewed on almond milk and chilled for a couple of hours.

I am tempted to try it without cocoa next time, just to see what the flavours will be like then, but for now - chocolate, cause you know it's good for you! Make the tea the night before and you'll have this little number for breakfast in less than five minutes!

Yogi Chai Chocolate Smoothie
(Serves 1)

1 cup brewed milky chai tea, cooled for a couple of hours or overnight
2 chopped frozen bananas
1/3 tsp cinnamon
2 tbsp almond butter
1 tbsp unsweetened cocoa
1 tbsp maple syrup or other syrup (for vegan) or honey

- Add all the ingredients in a tall jug, and whizz with a stick blender, or use a blender until you have a silky smooth chocolate chai smoothie, sit back, take a deep breath, and enjoy....

Possibly the best tea ever!

Also, yesterday I was feeling like I should do something productive, and so it was I decided to get some seeds and plant some stuff!

Peas and spinach actually! I was a little puzzled when the woman in the shop asked if I was going to do some planting when I was buying the seeds, not quiiiite sure what else they would be good for, hah!

Bad puns all the way!

I hope you have had a good start to your week, any plans? I was going to go to the gym after work today, but it was pouring down so badly, and I got drenched, plus my umbrella broke, soooo I think I will just try and do some yoga in the flat instead *smiles* How did you start your Monday?


Original source:
http://www.thecleandish.com/chocolate-chai-smoothie-vegan-grain-free-gluten-free-refined-sugar-free/

- Jules

Curried Egg Salad

I think of Scandinavia when I hear "egg salad", but then... Then I came across a recipe with an Asian twist, and I was intrigued! As well as being creamy like the less exotic egg salad, this one also has a bit of a kick to it. Perfect as part of a salad, or served on some nice seeded bread!

I replaced fish sauce for sesame oil, making this dish vegetarian *smiles*

Curried Egg Salad
(Serves 1)

2 eggs, hardboiled (about 10-12 minutes, depending on the size)
1 tsp oil
2 spring onions, finely chopped
1/2 tsp Thai curry paste (yellow or green)
2 tbsp natural yogurt (or light mayonnaise)
A good pinch salt
A little fresh coriander, finely chopped
1/2 red chilli, deseeded, finely chopped
1 tsp rice wine vinegar
A splash of sesame oil
Salad or seeded bread to serve

- First of all, boil the eggs for about 10-12 minutes until they are hardboiled. Take them out and cool them in some cold water.

- Heat the oil in a pan and soften the Spring onions, take off the heat and leave to cool for a little bit. Then, stir in the curry paste, yogurt, salt, half of the coriander, the chilli as well as the rice wine vinegar and sesame oil.

- Peel the eggs and half them, serve with bread or salad, and top with the creamed curry salad, and tuck in!

Also... I was so lucky to receive the amazing Ragnhild's book "Naturlig Godt!" which means Naturally Good! in Norwegian *smiles*. It is chock-a-block with vegan, delicious recipes - and I cannot wait to try them out!

I mean... How could I possibly resist?!

It's been a long week, and so now feet are up, and I am ready for a couple of days off - yarr! You got much planned? Have a guid'yin either which way, right? x


Original source:
Mat Fra Hele Verden - Thailand, p. 224

- Jules

Onion Buckwheat Pancakes with Cheesy Filling

Hello, and happy weekend - so far, so good I hope?

The pancakes themselves are vegan, so if you want to drop the cheese and egg filling, this will work well with hummous, dips, sauces, chutneys - lots of options here!

The onions cut through the taste of buckwheat here I reckon, and these pancakes are really filling!

Onion Buckwheat Pancakes with Cheesy Filling
(Serves 1)

1 tsp oil
1 small onion, finely chopped
1/2 tsp smoked paprika
1 pinch of chilli powder (optional)
2/3 cup buckwheat flour
About 1 cup water
Good pinch of salt

Filling:
A handful of grated cheese
1 egg

- Start by heating the oil in a frying pan, and add the onions, fry for about 5 minutes until softened. Stir in salt and paprika, and a little bit of chilli - if you want.

- When the onions are frying, have the buckwheat flour in a bowl, and mix with water until you have a thick batter. Once the onions are done, add them to the batter.

- Heat a little extra oil in the frying pan, and make the first pancake. Because I added cheese, when the first pancake was cooked on one side and I flipped it, I put the cheese on top and covered it with a lid so that the cheese melted.

- Fry the second pancake, just on its own. In another frying pan - fry the egg, I cover it with a lid to hurry the process up a little bit, and so that the yolk is nice and runny - almost like a poached egg. Place on top of the first pancake, sprinkle with a bit of salt, and place the second pancake on top.

Serve whilst it is hot and enjoy the lovely melty cheese.

Do you have any other ideas to what would be a great combination for filling here? I would love to hear it!

I just finished watching the Eurovision Song Contest (as a Scandinavian...this is a tradition that I have to keep up, and that I not-so-secretly-secretly-like watching), So I jotted down a few favourites, and none of them made it to the top (Belgium, Latvia, Estonia etc), but I will tip my hat off to Sweden for winning. In all its tackyness, it has a certain charm to it, don't you think? I was really confused by Australia being in it this year, but as the theme was to "build bridges" I guess it might be a good a time as any, and they beat Norway hands down, so yeh!

The rain is pouring down here in Glasgow town, but I am crossing my fingers and toes that the weather will be nice tomorrow on my day off. Have you been up to much so far this weekend?


Recipe inspired by India - the Cookbook, by Pushpesh Pant

- Jules

PB & J Smoothie

Katrina at Warm Vanilla Sugar posted this ingenius recipe for a peanut butter and jelly smoothie, and I knew I had to give it a go (...SO glad I did!), I skipped the "jelly" though, as I knew the berries would do the trick regardless.

I thought smoothies couldn't fill you up, but I was wrong, this is an energy bomb which is sure to see you through the morning or lunchtime. Or perhaps enjoy in the evening? S'up to you!

Because the banana and berries were frozen, this turned into almost a hybrid between a smoothie and sorbet, which I really didn't mind! So filling, ad you can always add a little bit extra milk if you want and share it with someone *smiles*

PB & J Smoothie
(Serves 1)

2 small bananas, chopped and frozen
1-2 handful frozen summer berries
2 tbsp peanut butter
1/2 cup yogurt (I used Alpro soy)
1 cup (almond) milk

- Swish swish in a processor or which a stick blender, and dig in with either a spoon or a thick straw, and enjoy! I love how the peanut butter actually cuts through the fruits and berries, and I hope you will too!

I am also happy to announce that yesterday, my friends and I got back to making Game of Thrones popcorn, this week - it was the Greyjoys, we concocted it using corn kernels, butter, honey, smoked seasalt and red wine vinegar. Surprisingly tasty combination, I must say!

Another result of watching Game of Thrones last night, was all of us ending up making creatures out of pipe cleaners - y'know, as one does after having spent a full shift pretending to be a grown up... *cough cough* Yes, I am 25 years of age... These things happen!

I made the orange one, and my friend Emma made the green and blue one!

And they just so happened to nestle up in the bowl of potpourri I had standing in the living room... Heh!


Original source:
http://warmvanillasugar.com/2015/04/30/pbj-smoothie/


- Jules

Teòclaid Foileagan

So I tried translating "chocolate pancakes" into Scots Gaelic... and probably failed... At least I got your attention!

But don't worry! Even if teòclaid foileagan is the correct name for it, it is a helluva lot easier to make them than to pronounce it, I just thought I'd peak your interest!

Teòclaid Foileagan
(Makes a small stack for 1, or 1 large pancake)

1/2 cup flour (I used chickpea flour)
1 egg
1 tbsp cocoa powder
1 tbsp syrup of choice (I used agave).... or two if you want!
1/3 tsp baking powder
Butter or oil for frying
PS. if you feel sneaky, you can also add 2 tbsp of Kahlua or Tia Maria to it! I saw it mentioned somewhere, sadly I didn't have any at hand...

- Simply mix all the ingredients together for the batter and add a splash of milk if it is too thick for your liking. Leave to sit for about five minutes.

- Heat oil or butter in pan on medium heat, and fry either small pancakes or a big one! If making a big one, I would suggest covering the pan with a lid so that the pancake cooks through quicker without burning or sticking - also, I might be quite impatient... Not sure if I have mentioned that before *starts whistling*

The other day, I went over to some friends' to watch the new episode of Game of Thrones, and this season, we have decided to try and make a flavour of popcorn every week representing one of the kingdoms in the series... Geeks? Us? What are you talking about?!

This is.... the Martel popcorn! Popcorn, chilli oil and ground nut oil, honey, nutmeg, cinnamon, ground coriander leaves and ginger! Exotic, sweet with an underlying kick to it!

Sorry for having been so quiet on here this week, the days have taken it out on me... Will try and recuperate and get back to normal as soon as! I hope you have a fantasmic weekend ahead x


Recipe by yours truly,

- Jules

Zingy Grilled Halloumi & Onion

Sometimes, a vegetarian diet might seem dautning, but then... just remind yourself of deliciously cheesy and fancy sarnies, and all of a sudden you find yourself breathing relieved again instantly - I promise! A couple of extra ingredients and you have yourself a deli-style sandwich at home!

You can grill the onion and halloumi on skewers over an open fire now that it is getting warmer outside *early-barbecue-enthusiasm!!* OR you can grill them in the oven, easy oozey!
I didn't have skewers, nor a barbecue at the time, and thus settled for using the grill on the oven, but it worked a treat!

Now, we have talked about the main part, now for ways of serving it!
The original recipe suggested to serve it in pitta with rocket and a dressing with Greek yogurt combined with crushed garlic.

I however, was feeling a little studenty, and had also bought a bottle of tamarind sauce (the sweet kind) and decided to build myself a fancy-pants "sammich" as I like to call it. Either way, you wont be disappointed - the secret is in the marinade!

Zingy Grilled Halloumi & Onion
(Serves 2)

200g halloumi, diced
2 small onions (red if you've got them), peeled and sliced across so you have pretty rounds

Marinade:
Juice of 1 lime
2 bay leaves, crushed
1/4 tsp allspice
A good pinch of black pepper
1 tbsp oil

To serve:
A) Pita or flatbreads with rocket on the side, and a Greek yogurt + crushed garlic
B) Four sliced of toast (two each), mayonnaise and sweet tamarind or chutney

- Start by combining all five ingredients ifor the marinate in a bowl and have the diced halloumi in, toss gently to coat and let it sit for at least a few minutes (the recipe said at least half an hour, but I am impatient and it ended up tasting delicious anyway *smiles*).

- Now, turn your grill on high, decide whether you wanna put the halloumi and onion rings on skewers or simply on a baking tray. Pour the rest of the marinade over the onions before you pop them in the oven. Grill for 5-10 minutes until the halloumi has a pleasant slightly brown colour.

Q: What did the cheese say when it looked in the mirror ?
A: Halloumi! (these jokes are so bad that they are good....)

Serve up with whatever you fancy, and tuck in! I love the zingyness of the halloumi and onion, will definitely be making it again! You can also use it in Caribbean salads for a bit of extra flavour instead of meat!

What is your favourite way of serving up halloumi?

I hope y'all have had a lovely weekend! I myself celebrated a belated St. Patrick's Day yesterday at a friend's after having walked for hours in the park, down by the Kelvin River - zenned out! What did you get up to?


Original source:
Spice it Up! p. 116

- Jules

Honey Nut Snack Marbles

Hey!

I hope you have had a good Friday 13th? As for me, I usually find this to be a surprisingly good day, today was a little mixed though, BUT Imma gawna see some friends and head over for Clothes Swap Part 2, and I am really looking forward to it!

But here! I found these on Cathleen's blog, a Taste of Madness (always reminds me of the Muse song, by the way!) and I noticed that I had all the ingredients I needed to make them - and so I did!
I had some trouble along the way with pressing the mixture down and getting it to set properly, but that wasn't really that big a deal, for the rest of the oaty-nutty goodness I simply rolled into marbles, et voila! Power-snack ready, for whenever you are!

Honey Nut Snack Marbles
(Makes 8 small bars or marbles)

2 topped tbsp honey
A splash of water
1/2 tsp vanilla extract
1 cup almonds, dry roasted (I used half whole ones, and half ground ones, plus some leftover cashew nuts)
1 cup oats
1/2 cup dessicated coconut

- Start by heating the honey and water up in a medium sized casserole, once hot but not boiling, add the remaining ingredients and take off the heat. Mix well until combined.

- Now, you have one out of two options:
A) Roll into marbles
B) Get out a small square cake tin and line it with clingfilm, press the mixture firmly down and refrigerate for a little while. Cut into bars and keep them in an airtight container. They will keep for at least 5 days.

These are the perfect snack if you're on the go, in a hurry in the morning, or simply want a little something sweet to enjoy with your coffee or tea. My lovely flatmate highly approved of these, and I hope you will too!

Do you have any plans for the "big" day tomorrow? As for me, I think I have a date with my pyjamas, and I will most definitely be making Norwegian waffles!


Original source:
http://atasteofmadness.blogspot.co.uk/2015/01/coconut-almond-granola-bars.html

- Jules