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

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)

Cake:
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

Frosting:
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:
https://www.lazycatkitchen.com/vegan-carrot-cake/

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

Falafel Dreams

...yes! Because I do not have a count of how many falafels I have eaten in my life!

Kev and I used to joke/point out when we first met, that no matter where our conversation went... I would at least mention falafel once... But it's so tasty! And versatile too, if you make it yourself.

So, after going over to a vegan diet this year (from vegetarian, so not a huge leap), I thought "but how am I going to make my falafels now?" cause I used to add an egg and a few handfuls of oats, but it turns out - if you are gentle - you can make them without!

Vegan Falafel
(Serves about 2-3...but usually just one if you are me...oops)

Ingredients
1 tbsp neutral oil,like sunflower
1 small onion, peeled and finely chopped
2 garlic cloves, crushed
1/2 tsp turmeric
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Garam Masala
salt and pepper
1/2 tsp ground coriander (or a handful fresh, finely chopped)
400g tin chickpeas, drained and rinsed

Pita bread + whatever else you liked! In the picture I served it with hummus and red pepper paste - yum!


- Start by frying the onion for five minutes on medium heat, then add garlic and continue stirring for a few minutes. Add the spices, fry until fragrant (about a minute), then tip in your chickpeas. Heat through, and then turn off the heat. Mash thoroughly until it is sort of grainy and sort of pasty, basically the consistency that gives you the confidence that tells you "Hey! I can shape that!"

- Transfer the mixture into a large bowl. Wash your frying pan, and then start again by having a little oil in the pan. Shape walnut sized balls, and tip into the frying pan. Make sure you have an order so you know which ones to turn when! Fry a few minutes all over, until they are the way you like them! If you want to make them quite firm, you could also bake them.

- Serve on toasted pita with hummus, salad, pepper paste or whatever else you like! That's the beauty of it! :D

What is your favourite falafel recipe? I'd love to give it a go! One can never get to many falafel recipes... That's my motto!

Also, at the end of last year/beginning of this year - Glasgow got it's very own Purrple Cat Cafe! I went there yesterday to say hello to some feline critters... Here are a few of my favourites (Also - great selection of vegan and other cakes, and their coffee is deeeeeeeelicious!)

I think I will leave it with that cuteness fresh in mind! I have also been working towards a less plastic-filled every day and have been doing some DIY home products that I might share with you in the near future - is that something you might like to read about?
Today however, I went to Lush and got me some lovely things - sometimes you are allowed to be a little lazy and leave it to the professionals!

I hope you are having a lovely week so far!

xox J

A Small Feast feat. Hummus, Ful and Goodballs!

Hello and happy Tuesday!

Today I thought I would share with you this little platter of goodies that can be served up in no time at all! I have already got a few hummus recipes,but you can never get enough - especially when Yotam Ottolenghi gives you the how to! The "goodballs" are from a lovely Norwegian woman's cook book, "Kjøttfrie Burgere" - and they worked really well with these other dishes!

Hummus, Ful and Goodballs
(Serves 3-4 as a lunch with some pitta bread)

Let's start with the vegetarian patties:
Ingredients
70g dry soy granules
50g wholemeal breadcrumbs
1 tbsp oregano
1 tbsp onion powder
1 tbsp stock powder (or 1 cube)
1/2 tsp salt
250ml cold water
2 tbspketchup

- Put all the ingredients in a bowl and mix well. Leave it for 10-15 minutes before crushing with a wooden spoon. Now roll them into small balls, brush with a little oil and bake in the oven at 225C for 15 minutes.

You can also fry them if you prefer, but it'll take roughly the same time.

For the ful
Ingredients
150g tin butter beans
50ml olive oil
Juice of 1 lemon
1 tbsp cumin
4 garlic cloves, crushed
1 tsp salt

- Have the beans in a medium saucepan with the oil and fry for 5-10 minutes until the beans are tender, add the garlic and cumin and fry for a further minute. Season with the salt, take off the heat and add the lemon juice, and crush gently with a masher. Keep warm until serving.

For the hummus
Ingredients
400g tin chickpeas, drained
2-3 tbsp tahini
Juice of 1 lemon
3 garlic cloves, crushed
Salt to taste
A good splash of boiling water

Smoked paprika to sprinkle on top

- Have all the ingredients apart from the water in a deep dish or a measuring jug, and whizz totally smooth with a stick blender - add the water in order to fluff up the hummus. Sprinkle the hummus with smoked paprika - Et voila! Serve with the other two dishes and some toasted pitta bread - perhaps some mint tea just to take you into that relaxed almost holiday state of mind!

I hope you have a fantastic week so far! It's getting lighter out, which is much needed for me at least. And today it's so beautiful here in Glasgow!
Today I've got an assessment in college... just a small one, but still - wish me luck!

xox J

Festive Cauliflower Patties (Vegisterkaker)

Hello!

I hope your week is going well so far!

When I was a child back home in Norway, I was never really into the Olympics... Then, I sat down the other night when I couldn't sleep and watched some... and guys - the Olympics fanatic in me has awoken! I have been watching quiiiite a lot of it, and the snowboarding especially has been fantastic!

Anyways, I thought I would give you a vegan twist to a Norwegian favourite - particularly over christmas, but I never had them for christmas as usually each part of Norway has a different christmas dinner tradition. So when I had these, I thought: I could genuinely have these a lot more often!

And the recipe is easy! You just need a little bit of patience. Instead of fancy rice flour, we are using cooked rice as an actual binder! I made them bigger than the original, but the recipe should make about 30-35 mini patties, I think I got about 12.

Just remember that they should be eaten within 2-3 days, and re-heat properly since there is rice in these patties. I had them mainly on their own with some sweet chilli sauce or ketchup, you can make a fancy sandwich for lunch, OR have as a side to a main meal, or as a starter.

Festive Cauliflower Patties (Vegisterkaker)
(Makes 30 small ones, or about 12 big ones)

Ingredients
200ml white rice + 400ml water + 1 tsp salt
1 large cauliflower, cut into small florets
200ml fast-cook oats
1-2 vegan vegetable stock cubes (or 1-2 topped tsp stock powder)
1 tsp ground ginger
About 1 tsp ground nutmeg
Pepper and salt to taste
Oil for frying

- Start by cooking the rice with the salt and water, until soft, which should take about 20 minutes.

- Boil the cauliflower for a few minutes and the drain off the water.

- Have the cooked rice, cauliflower, and remaining ingredients in a large bowl, and use a stick blender to whizz to a rough paste.

- Shape into small patties, and fry in oil on medium heat until golden on both sides.

Et voila! Simple as that *smiles*

Original recipe can be found here.

Have you been watching the Olympics or tried these patties before?

I hope you have a wonderful Valentine's Day! I'm heading to the docs afterwards (fun, fun, fun!), but then I have badminton, and the last two episodes of Fargo Season 3 ahead of me... And probably some more Olympics, ha!

Take it easy!

xox J

Chestnut Timbales

Greetings!

Tonight I thought I would share a recipe that I discovered in Viva! Magazine. It is quick and simple and perhaps a little different from your normal patty.

Chestnuts don't necessarily mean christmas now, with the already cooked and peeled and sealed chestnuts you can get all year round - and these served as a perfect lunch for me! My favourite combination was with some mango chutney or sweet chilli sauce. But you might come up with other alternatives, let me know! I have a recipe for mango chutney here if you want to give it a go!

Chestnut Timbales (Makes 6)

Ingredients
45g vegan margarine
1 red onions, finely chopped
1 garlic clove, minced
100g pine nuts or cashews, finely chopped
125g breadcrumbs
1/2 lemon
60g (smoked) vegans cheese, grated
170g artichokes in oil (drained weight), chopped
200g ready cooked and peeled chestnuts, finely chopped
Salt and black pepper
1 tbsp linseeds plus 2 tbsp warm water (or other egg-replacer for one egg)
2 tbsp each chopped fresh parsley, sage and thyme (use dry if you have them at hand)

- In a large pan, heat the butter and fry the onion and garlig forabout five minutes. Add nuts, breadcrumbs, rind and juice of half the lemon, cheese, artichoke and chestnuts. Season and stir in the egg-replacer (linseed mix)and the herbs.

- Pre-heat the oven to 200C. Divide the mixture into six, then with firm hands - shape into patties. If you do have baking rings, you can press themfirmly into these and bake, but I just shaped them by hand! Place on a non-stick baking tray and bake for 15-20 minutes - et voila! Perfect in a roll with some chutney (mango chutney was my favourite!), or you can have it with vegan cheese, or cranberry sauce - whatever tickles your fancy!


I hope you have had a lovely weekend! I have had some lovely ladies over visiting for chat, movies and snacks, and today my friend Jill make me a delicious vegan chilli with home made vegan garlic mayo and a vegan sour cream - Yum! She even makes her own elderflower wine, and it is delish!

Have a wonderful new week ahead!

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

Courgette Hotcakes

I used a lot less oil in this than the original recipe used, and instead decided to be a little extra generous with it when frying these delicious hotcakes! It worked a treat!

Usually, I would eat courgette cakes/fritters/anythingcourgetteandsavoury with some sweet chill sauce, but I had run out of it, and thus I had it with some crumbled feta and tomato sauce instead, yummy! The bakingpowder in this also makes them fluff up a little, which gave them a lovely texture *smiles*

Courgette Hotcakes
(Makes 6, serves 2 as a lunch, or 3 as a starter!)

1 large courgette, grated and squeezed off the excess water
1 cup flour (I used chickpea flour, but youcan use plain or spelt)
1/2 tsp baking powder
1/2 tsp salt
1/3 tsp black pepper
2/3 tsp ground thyme
1 egg
1/2 cup grated parmesan
Oil for frying (enough to cover the bottom of the frying pan generously)

To serve: Sweet chilli sauce, poached eggs, wilted spinach, crumbled feta etc.

- Start by grating the courgette and lightly salt, place in a sieve and let the excess water run off for about 20 minutes. Squeeze most of the water out with your hand, and place the courgette in a mixing bowl.

- Now, add the seasoning, flour, baking powder, parmesan and egg and mix well to combine. You should have a rather sticky batter - don't worry, it will cook evenly and come together (right now....over me! *starts singing Beatles* in the pan.

- Heat the oil in a pan on medium heat, and be generous with it! Once hot, drop big tablespoons of batter into the pan. Cook for 3-4 minutes on each side or thereabouts, until golden on both sides and slightly puffed up.

- Repeat with remaining batter, et voila! Hotcakes are ready to serve - I cannot wait to have the rest for lunch at work tomorrow, mmmmm...

This week, I am off work on holiday, and despite having hardly any silvers to my name currently, I have had a few good mindful days off work now! Lovely food has been made, a friend and I yesterday went on an adventure in two towns outside Glasgow, and she had even brought some red wine and white chocolate for the hike which was a nice surprise!
Today, my boyfriend and I are going out for some Mexican food at one of the best Mexican places here, it is a charming little restaurant that rattles up some fantastic dishes! I'd say it is well deserved after having crammed in a few chores... I hope you are having a lovely week so far! Been up to much yourself?


Original source:
FromSeason to Season, p. 121

- Jules

Muhammara

I am a sucker for dips, the more exotic the better! And within a week, two of my favourite blogs posted recipes for muhammara - a red bell pepper and walnut-based dip which tastes fantastic! If you like hummous, you'll like this!

Serve as a snack with wholemeal pita bread and crudites, or serve as part of a main meal!

Muhammara
(Serves 4)

1 red bell pepper
3/4 cup walnuts
1/4 cup wholemeal breadcrumbs
3 Spring onions, chopped
Juice of 1/4 lemon
1 tsp cumin
A good pinch of salt
1 tbsp agave syrup (or pomegranate molasses)
1/2 tsp smoked paprika
3 tbsp olive oil
2 tbsp water

Pomegranate seeds and oil for topping

Pita bread, and vegetable sticks for dipping

- Start by roasting the red bell pepper on high heat in the oven until blistered, wrap in tin foil until the skin is easy to peel of the pepper.

- Have the pepper along with all the other ingredients in a blender and swish until you have a slightly coarse but smooth dip.

- Simply top with pomegranate seeds upon serving, a good drizzle of oil and serve with sides of choice or as part of a main!

We made this as part of three dips (We also made Egyptian Foul Mudammes and Zingy Avocado Hummous!) and it was quite the spread!

What is your absolute favourite veggie dip?

Today, one of my colleague had brought in heart shaped vegetarian jelly sweeties and asked if I would be her Valentine <3 It is cheesyness like this I can deal with, not to mention the slight sugar-high that hit! Giggles in work *smiles*


Original source:
http://warmvanillasugar.com/2016/01/14/muhammara/

- Jules

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

Snickers Dip

Second sweet recipe in a row? Well.... there is a reason for that - today I have been a vegetarian for 8 months! And what better way than to whip up something sweet (and moderately healthy).

This was meant to be posted closer to Halloween, however I failed due to being ridiculously busy.

Enter: my twist on Ragnhild's caramel dip!

I had to tweak the recipe due to missing a couple of ingredients, but it turned out pretty sweet indeed. Spread it on toast and top it with banana, have it on sliced apple or anything else you reckon this would go well with!

In the picture below, there is home made healthy pumpkin pie, vanilla ice cream, topped with the dip and M & Ms! Went down a treat when I had a couple of friends over for dinner and I served this for dessert.

Snickers Dip
(Makes 1/2 cup)

5 tbsp date syup (or soak 1/2 cup dates in boiling water, drain and whizz until smooth)
2 tbsp crunchy peanut butter
1/2 tsp vanilla extract
Pinch of salt
1 tbsp agave syrup (optional)

Toast, bananas, apples or other such things to serve

- Simply mix all the ingredients in a bowl and store in a small air-tight jar. Due to the healthy fats and natural sugar, this will at least last for 5 days in the fridge. I doubt that it will last that long though!

This weekend has been nothing short from lovely, I had Friday and Sunday off and spent it with a bunch of fantastic people. I had a lot of amazing food, picnic on the floor, I made lots of crafty things this evening (picture above is part of a candle I made earlier... It is still going strong on the table here in front of me *smiles*), I was given a tour of a part of Glasgow I had never seen before, and I received my first t-shirt from RedBubble (check it out for amaaazing tee designs!) - I got the one where there is an overly awesome raccoon doing the dishes... You better believe it!

Now, I am knackered, I have made some home made soup to bring for work the next couple of days, and I am ready for a good, long night's sleep... I hope your weekend has been eventful as well!


Recipe by yours truly, inspired by Ragnhild

- Jules

Honey Glazed Orange with Nuts

Here is a quick little recipe when you fancy a sweet treat any time of the day but haven't yet hit your five-a-day.

Oranges are packed full of vitamin C and as it is getting colder here in the North, we're going to need all the nutrients we can get our paws on. Honey is anti-flammatory, and the nuts contain healthy fats and helps a vegetarian get some extra protein! Not to mention the great crunch!

Honey Glazed Orange with Nuts
(Serves 2)

3 oranges, peeled and chopped
2 tbsp honey (syrup for vegan)
2 handfuls walnuts or mixed nuts

- Simply serve the orange topped with honey and the mixed nuts and enjoy!

Possibly one of the quickest home made sweet treats ever?

Hope you enjoy!

The other day, I bout a monster of a spice cake with me to work, I finished early, but when I came in the next morning - it was demolished! OH and I only figured out the other day when I was making it again that the original recipe doesn't have any eggs in it!

I hope you have had a good week so far? I am off today and on Sunday this week, so trying to make the most of it. I was cooking a little this morning so I have food for the next couple of days already made up - life has been hectic this last month!
The BBC Good Food show is in town this weekend, but I KNOW I would only end up spending way too much money, so I'm spending some quality time with friends instead. What have you got planned for the next couple of days?



Original source:
Friske Vegetariske Oppskrifter, p. 260

Milk Chocolate Covered Marzipan Cake Marbles

Date syrup, OK so you could just buy dates, boil up some water,soak them for a minute and so - drain and whizz, but.. when I cameacross this stuff that is date syrup, I couldn't resist...I sort of just... grabbed it.

A month later, I remembered it, and after having seen dates used as sweetner in numerous sweet treats - I thought, bingo!

You can make these bad boys using maple or agave syrup instead of honey - no stress! It'll still be healthy and delicious! Also, the milk chocolate I used was Scandinavian Marabou that I found in IKEA. Use dark chocolate for a vegan version *smiles*

These are whipped up in a flash - so what are you waiting for?! Get rolling, rolling, rolling, rolling....

Milk Chocolate Covered Marzipan Cake Marbles
(Makes 5-6)

1/3 cups ground almond
1 tbsp date syrup (or 2 dates' worth soaked in water and whizzed to a smooth purêe)
1-2 tbsp honey (or maple/agave syrup for vegan)

For the coating:
25g milk chocolate, chopped
1 tbsp cocoa butter (optional, I just added it so that the chocolate didn't get grainy when I melted it)

Sprinkles of any kind

- Start by mixing the almonds, dates and syrup and well,until you have a slightly sticky dough. Roll out marbles from the mix and set aside.

- Melt the chocolate (and cocoa butter if using) over a water bath on medium heat, until it is juuuust melted, and turn the heat off.

- Now, s'time to get messy! Dip the marbles in the chocolate and place on a baking parchment, top with sprinkles,dessicated coconut, cocoa or chopped nuts and fruits and leave to set in the fridge for about 20 minutes.

- Serve with a cuppa, and enjoy!

Also.. I bought a skipping rope the other day, and silly Julie thought that "Hey! That's just the same as running right? Kind of?" Little did I know that half an hour of this would lead my legs to tremble for two days... Next time, I wont skip for as long... Fantastic work out though!

Today I went for a walk as the sun set, and then I watched this evening's episode of the Great British Bake-Off after a long day at work. I hope you have had a lovely day. Perhaps making some sweets treats of your own? *smiles*


Recipe by yours truly,

- Jules

Light Zingy Salsa

Hey!

The weekend that just past was a good one, and I cannot believe it is September tomorrow already!

But, there were a few rays of Summer sun over the weekend, and I felt like cooking up something delicious, that wasn't a salad. You can use this salsa as part of a salad though, or with pasta, rice - you name it! I had it with some mini poppadoms due to lack of tortilla chips - but it worked! I was surprised at how much flavour it had for being such an easy recipe, and I added some liquid smoke just for the hell of it. That stuff is magic!

Light Zingy Salsa
(Serves 2 with rice and a side salad, or with tortilla chips as a snack!)

1 tbsp olive oil
1 onion or half a bunch of spring onions, chopped
2 tomatoes, diced
1/2 red pepper, cored and sliced
1 tsp red chilli, chopped
1 tbsp white wine vinegar
Salt and pepper
A good splash liquid smoke (optional)
Fresh coriander, chopped - to serve

- This is easy! If serving it with rice, remember to start cooking that, as this dish literally takes 10 minutes to make!

- Now, heat the oil in a medium casserole and add the onion, fry for about 5 minutes on medium heat until softened. Then add everything but the coriander and the white wine vinegar. Heat through, then use a stick blender and process until you have a smooth salsa. Stir in the vinegar and coriander, and serve with rice!

Oh... and guys before I forget, remember that review I wrote on Meadow Road cafê? Well, my camera finally decided to cooperate and here are a few snaps I was meant to post up for it! I was there yesterday as well.... That coffee!

Did I mention they make the best soy cappuccino? Yeh? Well, I just did it again *winks*

The almighty vegetarian platter with sundried tomatoes, beetroot hummous, this lovely red pepper salsa, dressed salad and Billy's bread! All the savouries are made behind the counter.

And lest we not forget the cakes! I have tried and approved theee peanur butter swirl brownie, the pistachio and rose cake, the ginger cake as well as their Summer fruit cake - perfect with a cuppa.

Caffeine... which I am sure most of you have had your fair share of today with it being Monday and all!

Hope you have had a smooth start to your week *smiles*

- Jules


Original source:
Hamlyn's Budget Meals, p. 26

Gado Gado Salad

Hey me hearties!

Right, so it has been one helluva long time since last we spoke, but don't worry - my Laptop just decided to not let me og on the internet anymore. But after 8 years' service, I can't say I blame my good ol' Toshiba. I have now let it retire, and got a brand spanking new one, and thus random capital letters due to the Laptop not knowing when to add them... not entirely sure what is up With that! Any clue how to fix it?

Anyway - let's talk Food! It has been way too long!
And why not enjoy the remaining European Summer With something light... For vegan - just substitute the honey With agave or Maple syrup, or a teaspoon of Brown sugar, and the eggs for a double portion of sauce, as it is packed With good stuff!

Gado Gado Salad
(Serves 1, easily doubled, trebbled, or howevermany'ed)

To dip:
1/2 red pepper, sliced
1/3 cucumber, cut into dipping sticks
2 carrots, cut into sticks
1/2 avocado, sliced (optional)
2 boiled eggs (optional)

For the Gado Gado Sauce (this is the stuff you might want to make a double portion of!):
1 tbsp crunchy peanut butter
2 tsp chilli oil (or oil + 1/3 chilli deseeded and finely chopped)
Juice of 1/2 lime
1-2 tbsp soy sauce
1/2 tbsp honey (or agave, Maple syrup, Brown sugar)

- Simply start by preparing all the vegetables and boiling the eggs (if using), and plate up!

- Now, in a small sauce pan, heat the oil and chilli along With the peanut butter, soy sauce and honey (sugar or syrup) over medium low heat and stir constantly until just heated through.

- Place the dip in a small seerving dish and serve With vegetable cruditês for dipping along With the eggs, and enjoy!

Have you tried gado gado dipping sauce before?

I hope you are well, and have a great weekend ahead of you! Any plans?


Original Source:
Hamlyn - Budget Meals, p. 86

- 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

Coconut & Cinnamon Popcorn

.....because, why not make a healthy snack at home that tastes delicious?

I find having corn kernels at hand is way easier than having to buy the already popped corn - which isn't fresh anyhow, and that's half the experience lost, right?

A bowl of still warm, lovely, fragrant popcorn - score!

It was when I was asking my friends for advise to flavours for popcorn that my old colleague, and friend - Maura, told me to simply fry the corn kernels in coconut oil, and give them a light dusting of cinnamon afterwards. A total treat!

Coconut & Cinnamon Popcorn
(Serves 1-2)

1/4 cup popcorn kernels
1 tbsp coconut oil
Cinnamon, for dusting

- In a medium casserole, melt the coconut oil on high heat, and add the corn kernels. Place a lid on top, and shake every few seconds, to make sure the corn doesn't burn and gets heated up evenly. Continue until it is finished popping, and then, sprinkle with cinnamon, place the lid back on and give it a good shake before transferring it to a bowl.

Serve simply on its own, or with a good movie and one of your besties *smiles*


Recipe by yours truly, and Maura! (Thanks darling x)

- Jules

Deliciously Vegan Sushi

After deciding to move over to a vegetarian diet about three months ago, the only thing I have really craved a few times - is fish, and seafood in general... But then... then I came across a beautiful recipe for sushi, and it was vegan!

Before this, I didn't even know you could eat cauliflower, but it turns out that it is no pro-ble-mo! And with the tahini and lime juice, you get this "sticky rice" texture, perfect when rolling up some sushi!

I didn't have carrots, so I left that out, but it doesn't matter. Should you have some at hand though, do feel free to add them for some extra crunch!

It must be said - my sushi-rolling skills could be improved upon...quite...a bit, sigh!

Deliciously Vegan Sushi
(Serves 2)

For the "rice"
1/2 head cauliflower, grated or processed
2 tbsp tahini
Juice of 1 lime
Good pinch of salt

For the filling:
1 carrot, sliced into thin ribbons
1/2 small mango, sliced
1/2 avocado, sliced
2 spring onions, finely chopped

3-4 nori sheets

For the sauce:
Juice of 1/2 orange
2 tbsp almond or cashew butter
A good pinch of salt

- Start by making the rice: Grate the cauliflower on a grater, or process in a blender until it has a "ricy" texture, stir in tahini, lime and salt and set aside.

- Then, prepare all the vegetables and the mango, and lay out so that you have a somewhat organised work station.

- Place one nori sheet at a time at a sushi mat, fill half the sheet with a layer of the cauliflower rice, and in the middle of that, place some of the veggies and mango in a nice even line. Wrap up as tightly as you can, then wet your hand with some water and brush the edge of the nori-sheet, to allow it to seal properly. Repeat until there is no more rice or filling left.

- Now, use a sharp knife and cut inch-thick pieces of the vegan rolls, so you end up with a lovely plate of fresh makis.

- Last step! Simply squeeze orange juice and mix in the almond/cashew butter and salt until you have a lovely dip.

Serve up the sushi, and spoon over the dressing, and tuck in! These were gone in a flash! I hope you enjoy them as much as I did!

So after having had a week and a half's holiday (dang, that was nice!), and getting my 'Murican friend addicted to Irn Bru amongst other Scottish things, things are now back to the way they were before, except - my camera is messing up... WHAT is that all about? For some reason it is refusing for me to transfer photos on to my laptop... So if I go a little quiet, that is probably the reason.

Also, yesterday I was lucky enough to have a friend over who'd asked if I could teach him how to cook up some vegan food! That was a lot of fun, and we made a lot of stuff!

As a starter, we had homemade classic hummous, with falafels with zingy guacamole and pita bread.

(Give a man hummous and he will be full for a day, teach a man to make hummous, and he'll never be hungry again! ...or something along those lines *smiles*).

Then, we veganified the 20-minute Dreamy Satay, and served it on a bed of fragrant, fluffy basmati rice.

For dessert, ve had yogi yogi chai tea and some homemade chocolates (close to this) and it was a success!

Time spent with friends, catching up, cooking and sharing a meal - there is something magical about that....


Original source:
Naturlig Godt! p. 18

- 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