That's all folks!
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!
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.
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)
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
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