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

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

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

Sunflower Pancakes

Hello and top o' the morning to you! Had a good start to your week? I hope so! Either which way, pancakes always make you feel pretty spiffing, don't they? Have you tried adding different seeds to the batter and see what happens? They add a bit of crunch as well as flavour, which - let's be honest - isn't a bad thing!

Originally, sesame seeds were used in this recipe I found, but I only had sunflower seeds so I used them instead, and it worked a treat!

Sunflower Pancakes
(Makes 2)

For the pancake batter:
1 egg
5 heaped tbsp wholemeal or gluten-free flour
1/2 cup milk (125ml)
1 tsp oil such as sunflower or rapeseed
1 tbsp syrup (maple, agave etc) plus more to serve

Juice of 1/2 lime (or lemon)
2 bananas
2 tbsp sunflower or sesame seeds
1 tbsp oil (neutral, like sunflower oil)

- Start by mixing together the ingredients for the pancakes, and leave to set for about 5 minutes.

- In the meantime, squeeze out the citrus juice into a small bowl, slice the bananans - and dip them into the juice. Make sure it is all coated slightly, and set aside.

- Now, heat 1 tbsp oil in a pan and add 1 tbsp of the seeds in, lightly toast for about a minute, before pouring half of the pancake batter over it, using a ladle. Swish the frying pan around a few times so that the whole bottom is coated and the edges are even. Cook until you can see it is cooked through (when the batter is set in the middle), this should take 3-4 minutes. Flip over and fry until slightly golden. Repeat with the remaining half.

- When the pancakes are done, simply serve with the citrus banana, fold over and douse with 1 tbsp syrup each, and enjoy!

On another note, the other day when I was at some friends' for a clothes-swap (so much fun! Ever done it?), I got a jar of homemade chutney! (you know who you are!)

I have already demolished half of the jar-ful of the chutney, and it was delicious! Especially with a bit of cheese. But check out the beautiful colour!

Presents like these really make me warm and fuzzy inside!

Have a lovely Monday - and practice making pancakes for the National Pancake Day, less than a month to go! x


Original source:
Friske Vegetarisk Oppskrifter, p. 212

- Jules

Dirty Tiger Paws

Ho-ho-holey moley holidays are right around the corner, I only have two days left of work before taking a little break, I cannot wait! But before that, let me show you my new addiction....


My dearest Ragnhild tipped me on this little dish when I posted my recipe for Sunshine baked potato a few weeks ago. I had to try it out and boy - it was mind blowing!

It is vegan, it features sweet potato and cinnamon - how can you possibly go wrong?! You can't, thankfully!

I renamed this dish, as I only had it as a light snack, for a main meal though, use a whole sweet potato, trust me - you are going to want all of it!

Dirty Tiger Paws
(Serves 2 as a snack with four tigerpaws, or 1 as a main using a whole sweet potato)

1 sweet potato, peeled
Almond butter (about 2 tbsp)
Agave syrup for drizzling
Cinnamon for sprinkling

- Start by boiling up water for the sweet potato, peel it and boil it for about 10 minutes.

- In the meantime, pre-heat the oven to 200ºC.

- Once your sweetpotato is boiled to al dente, pop it in the oven for about 25 minutes, then, turn the oven down to 180ºC and bake for an additional 15 minutes until soft.

- Depending on whether you're having it as a snack or a main, slice it up and plate up/ Dip a teaspoon into the almon butter and spread it on top of a slice, repeat until all the slices are covered, then drizzle with agave syrup (about 1-2 tbsp) and then sprinkle a little cinnamon on top.

Heavenly! I had to go back for more....


I might have already had this three times since I discovered it... And as for the almond butter? Long since gone, will top up super soon!


- Jules