Sunday, 8 July 2018

Zingy Pasta Salad

Hi and good Sunday!

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

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

Zingy Pasta Salad
(Serves 2 people)


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

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

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

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

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

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



xox J

Saturday, 30 June 2018

Burrito Salad

Degrees are still way up in the 20Cs, and what better than rattling up a salad - especially burrito style!

Burrito Salad
(Serves 3-4)


140g cooked rice
400g can black beans, rinsed
200g can sweetcorn, rinsed
2 large tomatoes, deseeded and finely chopped
1 red pepper, chopped
1/2 red onion, finely chopped
1 baby gem lettuce, finely chopped
30g fresh coriander, finely chopped

For the dressing:
Juice of 1 lime
1/2 green chilli (or a splash or sriracha sauce)
1 tbsp olive oil
150ml unsweetened plant based milk (I used oat milk)
1 tsp maple syrup or agave
1 tsp garlic powder
Salt and black pepper to taste

- Start by cooking the rice, and leave it to cool whilst cutting the vegetables. Once cooled, fold it all into the rice and stir well.

- For the dressing, simply have it all in a small blender, and blend until smooth. Pour over generously and stir to combine.

There is so much dressing in this salad and it tastes divine! So you could easily serve some garlic bread with it for mopping, scrumptious!

This is what I call a proper dinner for a hot sunny day, or as a healthy lunch, I had it as both to be honest, and it wont be the last time - already craving it!


Original recipe by the Bosh! plant based cook book, I swear I am going through every single recipe in that book! I hope you don't mind, hehe!

xox J

Tuesday, 26 June 2018

Middle Eastern Pizza

It's Summer, you're feeling a little lazy, but you wany pizza so bad - and you want to be healthy at the same time: contradiction central, however I miiiiight have a recipe that will tick a few of those boxes.

We're talking pizza, but with a home made wholemeal dough, you gotta put some elbow grease into it, but then you can relax with a refreshing drink whilst the dough is rising. And the combo of these veggie toppings work SO well together - I promise you!

As far as additional toppings, you can use homemade vegan pesto, hummus, vegan-style mozzarella.... But personally, I loved this just on it's own!

Middle Eastern Pizza
(Serves 2 hungry people, or 4 with a side salad if you want to be good!)


Ingredients
For the dough:
500g strong wholemeal bread flour
1 sachet dry fast-action yeast
1 1/2 tsp salt
340ml water at 37C (if you drip a drop of it on your wrist, you shouldn't be able to feel it - that's what they taught us in primary and secondary school in home ec! :D)

For the sauce (This is SO tasty by the way!):
1 garlic clove, roughly chopped
Small handful fresh basil, roughly torn
1 tbsp olive oil or rapeseed oil
200g tinned tomatoes (or about 2-3 fresh ones, chopped)
1 tsp red wine vinegar (you can also use white wine vinegar, or cider vinegar)

Toppings:
50g artichokes in oil, finely chopped
1 roasted red pepper from a jar, or a handful of those tiny peppers for a bit of a kick, finely chopped
6 mini plum tomatoes, finely chopped
6 sun dried tomatoes in oil, drained and finely chopped
1/2 red onion, finely sliced

-Start by making the dough: have the flour in a large baking bowl, add the yeast and the salt and stir well to combine. Make a well in the middle and pour in the lukewarm water. Stir with a wooden spoon until it comes together - then flour your work surface and tip the dough onto it. Knead it for about 10-15 minutes until beautifully elastic. Oil the baking bowl, put the dough in, cover with cling film and leave it to rise for an hour.

- In the meantime, make the sauce; put all the ingredients in a little mixer and blitz until smooth, set aside for assembly.

- Once the dough has doubled in size, knead for a further minute, divide into two, and wrap in clingfilm, leave to rise for a second time for 15-30 minutes (it's worth it!). Now chop your vegetables whilst you wait. I placed all of mine in a bowl and stirred so it was ready to be evenly drizzled over the dough as soon as it was ready!

- Pre-heat the oven to 250C, rolle each piece of dough out into a thin pizza base, pour over the sauce evenly out all the way out to the edges, drizzle with vegetables (and vegan mozzarella - if using) and bake in the oven for 10 minutes.

- Once it's done, top with your favourite topping or enjoy on its own!

I hope you love it as much as Kev and I did! I had a couple of slices with me for lunch the next day, and it was delicious, mmmm....


I hope you are having a good week so far! Here in Glasgow the weather's heating up again and I am just getting better after having a ridonculous Summer cold, but I was back at badminton last night - which was awesome!

xoxo
J

Original recipe from Bosh! Plant based cook book

Sunday, 10 June 2018

Scrummy Aubergine Burgers

Hi all!

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

But now - Let's talk burgers!

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

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


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

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

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

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

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

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

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

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

xox J


Original recipe from Kjøttfrie burgere <3

Sunday, 27 May 2018

Askøy, Bergen, Oslo 2018

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

Those holiday feels!

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

The view from Kolbeinsvarden, Askøy.

St. Mary Church, Bergen

I almost had Bergen Aquarium to myself one sunny afternoon.

One of those pretty, traditional Bergen alleys.

My grandmother weaved this!

17. of May is Norway Day!

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

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

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

Street art in Oslo


The castle!


The Opera House

Sitting by Akershus Festning.

That's all folks!

Breakfast Tofu Scramble

Hi!

Guess who's back from the land of Norway!

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

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

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

Breakfast Tofu Scramble
(Serves 2-3 people)

(Here served with sweet chilli sauce)

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

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

To serve:
Toasted potato waffles
Vegan mayonnaise
Mild salsa

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


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

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


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

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

Have a fantastic Sunday!

xox J

Original recipe here.

Wednesday, 9 May 2018

Vegan Foul Mudammas

Hi!

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

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

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

Vegan Foul Mudammas
(Serves 2)


Ingredients

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

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

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

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

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


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

xox J