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

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

Mustard Potatoes with a Fresh Cucumber Salad

Rose is one of my favourite blogger and foodie pal online, and whenever she posts something new, I cannot wait to head over to her lovely blog and feel inspired!

This here dish, is simple, clean and if you want to learn how to make vegan kefir - Head over to her blog! I had to use normal kefir today, but you can also use creme fraiche if you prefer.

The flavours are typical European, with fiery mustard, a smooth creamy sauce and fresh dill - which reminded me of when I used to work in the firsh market in Bergen and we would make gravelaks!

Mustard Potatoes with a Fresh Cucumber Salad
(Serves 1)

Head over to Rose's blog for a vegan version!

2 medium potatoes, diced
1 tbsp oil
1/2 tsp yellow mustard seeds
1/3 tsp marjoram
Salt to taste

For the salad:
4 tbsp kefir
1 tsp mustard
Salt and black pepper
1 fresh sprig dill, chopped
1/3 cucumber, cut into small dice

- Heat oil in pan on medium heat and add the potatoes. Fry for 6-10 minutes until the potato dice softens. Stir every few minutes, but allow for them to brown all over.

- In the mean time, make the salad! JUst mix all the ingredients in order and set aside.

- When the potatoes are starting to go tender, add the marjoram, mustard seeds and salt. Fry until they are done.

Simply serve the potatoes atop the dressing, and enjoy!

On another note, I am back from my little trip to Barcelona. I had never been to Spain before, but know I understand the hype. It was such a friendly city, with grand buildings and plenty to do. Not to mention the sunshine!

I might write a post on this in the near future! How have you been?!


Original source:
http://www.thecleandish.com/pan-fried-mustard-potatoes-with-creamy-cucumber-salad-vegan-grain-free-gluten-free/

- Jules

Baked Aubergines with Mozzarella

Aubergines make for perfect serving bowls! I saw Kristine's recipe for these baked aubergines with a lovely filling, topped with SO much mozzarella and I knew I had to make it!

Baked Aubergines with Mozzarella
(Serves 1)

1 tbsp oil
1 large aubergine, halved lengthways - scrape out the flesh
1 small onion, finely chopped
1 small garlic clove, minced
3-4 mushrooms, finely chopped
1/2 tsp cumin
1/2 tsp (smoked) paprika
1/2 tsp cinnamon
Salt and pepper
Aaaaalmost one mozzarella ball (I snacked on the rest, oops!), grated

- Pre-heat the oven to 200C. Set Aubergine bowls aside.

- In a large frying pan, heat up oil and have all the vegetables and seasoning in and fry well until all the liquid has evaporated, and the vegetables are soft and fragrant.

- Fill the aubergine bowls with the vegetables, and top with the mozzarella. Place in the oven and bake for 20 minutes until the mozzarella is melted and lightly golden.

I was working on a friend's birthday card as I was cooking, and the little cactus in the jar is one I bought at the "Granny Would Be Proud" market here in Glasgow, right off Byres Road *smiles*

...This is easiest to eat with a spoon. I didn't eat the aubergine bowl itself - because I am a little finicky (Scottish slang for fickle, I believe!) when it comes to aubergine. Enjoy the cheeezy mozzarella! If you want, you can serve a side of fries with this, or maybe sweet potato mash? I just had it on its own, and it hit the spot *smiles*


Original source:
Sunnere og Sterkere med Protein Rik Mat, p. 28

- Jules

Minty Melon, Feta & Fennel Salad

This salad had my tastebuds intrigued, tangy, cheesy, sweet, minty? All of the above... And I tell you what, it was a refreshing experience!

Minty Melon, Feta & Fennel Salad
(Serves 2)

4 handfuls of washed leaves (I used mixed baby leaves)
1 fennel, trimmed and thinly sliced
300g cantaloupe, deseeded and cut into long slices
100g feta

Dressing:
1 tbsp white wine vinegar
Juice of 1/4 lime
3 tbsp olive oil
Salt and pepper to taste
2 sprigs of fresh mint, finely chopped

- Divide the leaves between two plates, and if you want to crisp up the fennel, you can leave it in a bowl of icy water for five minutes - but I skipped this step, still crunchy! Sprinkle the slices of fennel across the plates, followed by the cantaloupe. Crumble over the feta... Aaaaalmost done now, just one more thing...

- Mix the dressing ingredients in a small bowl and drizzle atop of the salad - ta dah!

The colours on the plate made me really happy... Trying to suppress the early Winter evenings, eating happy food packed full of goodness!


Original source:
Ramsay's Best Menus 004

- Jules

Honey & Garlic Roasted Cherry Tomatoes

This might be one of the best toast topping or side to accompany antyhing this Winter! Maybe as tapas? The tomatoes are packed with vitamin C, garlic is super good for you, and honey is anti flammatory. Now how about THAT?

I made this one of the days when I was packed with pharyngitis, and just needed to make the most out of a little. I used a little extra oil then in the original recipe, as well as honey, cause I was afraid it wouldn't stretch!

Honey & Garlic Roasted Cherry Tomatoes
(Serves 3)

500g cherry tomatoes
2 tbsp + 1 tbsp sunflower oil
1 1/2 tbsp runny honey (syrup for vegan)
2 garlic cloves, minced or finely chopped
Salt and black pepper

- Start by pre-heating the oven to 190C.

- Now, pour 2 tbsp oil into a baking dish and make sure it is spread all over the base.

- Halve the tomatoes and place them cut side up.

- Mix the remaining oil, honey and garlic in a small bowl. Spread over the tomatoes, and then sprinkle with a little salt and pepper. Place in the oven and roast for 30 minutes until tender and juicy.

- Serve on fancy bruscetta, or as an accompaniment!

Original source:
Veg Everyday, p. 343

- Jules

Wicked Patatas Bravas

Patatas Bravas, one of my favourite vegetarian tapas dishes. It is made with humble ingredients, but together they pack a punch! I swapped some of the potatoes for Brazil nuts and it added a fantastic bit of crunch to it - yum!

Wicked Patatas Bravas
(Serves 3-4 for tapas or 2 as a light lunch)

1 large baking potato, diced
2 tbsp olive oil

For the sauce:
2 tbsp olive oil
1 red onion, finely chopped
1 tsp thyme
2 garlic cloves, finely chopped
1 chilli, deseeded and finely chopped (I used green - red is too hot for me!)
400g chopped tomatoes
2 tsp smoked paprika
1 tsp honey (or brown sugar/syrup etc)
Salt and pepper

1/2 cup whole Brazil nuts
Parsley or chives

- Start by making the sauce: Heat two tbsp olive oil in a medium sized pot and add the onions, sautê for about ten minutes until glistening, add a little more oil if needed.

- Boil up some water and add a good drizzle of salt, add potatoes and boil for about 10 minutes until just tender.

- Add garlic and chilli to the onions, and let it simmer for a minute. Now, add the paprika, honey, salt and pepper along with the chopped tomatoes, turn down the heat and let it bubble for about 10 minutes until you have a thick sauce.

- Drain the potatoes and heat up 2 tbsp olive oil in a frying pan, add your potatoes and fry on medium heat for about 10-20 minutes (depending), turn occasionally and make sure they are nice, golden and slightly crisp.

- Heat up the sauce and swirl through Brazil nuts. In a bowl, scoop half of the potatoes in, pour over the sauce and top with the remaining potatoes. And it is ready to serve!

Despite working yesterday (on a SATURDAY!) I managed to make the most of it and actually have a fantastic weekend! A bottle of wine, amazing company, easting way too much hummous and crackers, watching (500) Days of Summer, adventures to a loch, laughing at the strange noises that sea gulls sometimes make, look at the majestic heron, enjoyed a full vegetarian breakfast out, more hummous and crackers, Sherlock, and Trollhunters... What a bizarre movie that is! But I enjoyed it actually, and it was nice to watch a movie in my mother tongue - it has been a while. I guess I have to practise again for when I go over for christmas, I am a little rusty!

I hope you have had a good weekend? *smiles* It was really sunny today, but almost frosty too - but I suppose for November that is nothing! We could have had snow here! Brrrrr.... I should put the kettle on!


Original source:
River Cottage, Veg Everyday, p. 322


- Jules

Zazou Carrot Salad

I love this little side dish!

The fact that the name of the salad is the same as the funny little grumpy parrot in Lion King certainly peaked my interest when I found this recipe!

I served this as a lunch, along with vegetarian sausaged, and it worked a treat!

Zazou Carrot Salad
(Serves 2)

3-5 carrots, grated
1/4 cup parsley, finely chopped
3/4 cup tahini (I used the light tahini)
1 1/4 cup water
3 garlic cloves, finely chopped
Juice of 1/2 lemon
1 tbsp sesame seed oil
2 tbsp soy sauce or tamari
2 tbsp nutritional yeast (optional)

- Start by mixing the tahini and water, followed by garlic, lemon, sesame oil, soy sauce and the nutritional yeast (if using), then stir in the carrot and parsley.

- Serve as a side to a main meal, or as a lighter bite along with some vegetarian sausages!


Original source:
http://www.thecleandish.com/zazou-carrot-salad-with-lemon-tahini-dressing/

- Jules

Greek Rosemary Potatoes with Feta

Humble ingredients that lead to a dish packed-full of flavour, it is occasions like that which really put a smile on my face when I potter about in the kitchen. Double the recipe if you are wanting to serve this as a main for two people, because trust me - you're not going to keep your paws away from these... I was on the phone with my sister after I'd had my share, and couldn't help going over and having just a liiiittle bit more...

Greek Rosemary Potatoes with Feta
(Serves 4 as a side, 2 as part of a main)

400g salad potatoes, halved
1 1/2 tbsp olive oil
1/2 tsp salt
1 sprig rosemary, chopped
1 small onion, sliced
1 large courgette, diced
1 garlic clove, crushed
100g feta, diced

- Start by pre-heating the oven to 180-200°C. Power-boil the potatoes for five-ten minutes. Drain and pour in 1 tbsp olive oil, add the rosemary and sprinkle the salt over. Place on a baking tray and bake for 25-30 minutes.

- Then, have the onion, garlic, and courgette in a bowl with the remaining oil and stir to coat. Add to the tray with the potatoes, and roast for a further 15 minutes.

- Dice the feta and add to the tray, and bake for 5 minutes, so that the feta is heated through.

- Take out and enjoy on it's own or alongside whatever you feel will go well with it. You might want to double the recipe, as I had this for a late evening snack and had most of it... Definitely made up for a light dinner!

Just a tray of goodness really! I love when the potatoes are crisp on the outside and fluffy in the middle *smiles*

As part of my breakfast today, I also had one of Rose's recipes actually! Her Sweetheart Citrus Salad, and it was delicious and refreshing!

Before

After

I couldn't for the life of me cut out hearts with a cookie cutter like she did though, but it made for a bright and colourful start to the day, delicious!

Wishing you a lovely Wednesday, anything on the agenda? I have got the day off, so I am just going to improvise, and hopefully catch up with a friend later! Before that, I need to hunt me down some coffee....


Original source:
http://www.thecleandish.com/greek-roasted-potatoes-with-green-beans-and-organic-feta-cheese/

- Jules

Apple & Beet-Soup

There is still a bit of a chill in the air.... At least at my side of the world!

Usually... A few hours after I have cooked something, the recipe is long since lost in the data-base that is my memory. I cannot help it! It probably doesn't help that I seldom cook the same thing twice, buuut you know!

This one however, is easy, it's intriguing, healthy AND it is soup! Look at that colour, so vibrant, perfect for a season when blossoms are springing up from underfoot, and the gusts of wind still nips at your face a little....

Now, you can choose to either finely chop the fruit and vegetables and serve it as a stew or a broth, OR you can whizz it all up either with a stick blender or in your food processor, I did the latter... just to see what colour it would end up being.


Apple & Beet-Soup
(Serves 2-3)

1 tbsp neutral oil (sunflower, rapeseed, etc)
1 medium onion, chopped
2 cooked/roasted/pickled beets, chopped
2 red apples, chopped
1/4 savoy cabbage, sliced
850ml vegetable stock

- Start by heating up the oil in a medium-sized pan, add the onion and soften for about five minutes.

- Now, add the beets and apples, and swish about for a little bit, before adding the remaining ingredients. Pour over the stock and sommer until the apples are tender, it shouldn't take more than about 15 minutes.

- Time to decide! Serve as a stew or whizz up to serve? Either way, you're going to want some good bread for mopping!

Enjoy!

I found the fruity undertones in this lovely, and I love how the beet didn't shine through too much... just enough!

This weekend I was unfortunate enough to have my bag stolen, and so the weekend has pretty much consisted of getting everything sorted with getting new keys cut, cancelling bank cards and the like, such. a. hassle! But sunshine, friends and good food along with music has helped. And the customer service I received was absolutely fantastic. So much support and it definitely makes life a little easier when things like that happen.
Next week better be less chaotic!

I hope you have had a great weekend! Did you get up to much?

Some friends wanted to get rid of a fish tank, and I now have two! Along with it was also a little lost Zebra Danio that has since moved in with my goldfish Seamus and Finnegan, I have named him Pepe, and it seems I name my fish based on the nationality of my current flatmates at the time, haha!


Original source:
Good Mood Food, p. 65


- Jules

Creole Aubergines

Hello!

Now, before I give you today's recipe, I must state that I actually looked up the definition of creole, don't laugh at me! Every day is a school day, some say *smiles*

So:
ˈkriːəʊl/

1. A person of mixed European and black descent, especially in the Caribbean.
2. A descendant of Spanish or other European settlers in the Caribbean or Central or South America.

There you have it! I found this lovely recipe in my funky Caribbean recipe book by Mr. Roots no less... I decided to take on - the aubergine, because it isn't my favourite vegetable and have to be either grilled to mush or cooked until nice and tender for me to like it. And you know what? This here dish is really lovely! Just remember to soften the aubergines before the other ingredients go in, et voila!

Creole Aubergines
(Serves 2, or 4 as a side)

2 tbsp oil
1 large aubergine, diced
2 garlic cloves, finely chopped
1 medium onion, chopped
1 red or green (or half of both) bell pepper, chopped
1/3 tsp salt
1/2 tsp whole pepper corns (or 1/3 tsp black ground pepper)
1 tbsp brown sugar
1 tsp cumin
2 tsp smoked paprika
400ml chopped tomatoes in sauce
1/2 cup water

Rice, crusty bread, yogurt, creme fraiche or sour cream to serve
You can also garnish the dish with some coriander or parsley leaves if you have them at hand!

- In a medium casserole, heat up the oil on medium high heat - toss the aubergine in and stir occasionally. Let it soften for 5/10 minutes and add more oil if necessary.

- Now, add the garlic, onion and pepper and soften for another 5 minutes, then sprinkle over the salt, pepper, sugar, cumin and smoked paprika. Stir for a minute before tipping in the tomatoes.

- Use the container for the tomatoes, and pour in the water, making sure you get the rest of it out, and pour it into the pan - simples!

- Turn down to a simmer and let it bubble away for 10-15 minutes until all the flavours have meddled together.

I hope you enjoy this nice and light dish as much as I did, and if you want to add protein to it, I am sure both chickpeas and chopped mushrooms would work great in this casserole!

Last night, I had three lovely ladies over for a little cheap and cheerful mezze, and it was a lot of fun! Lots of pitabread, cheeses, olives, hummous (so much hummous! *smiles*), fruits, sundried tomatoes and other antipasti. It doesn't take much preparation to have yourself a spread of epic proportions. Oh! And I also made some Pineapple Water that I added some frozen berries and a few drops of stevia in, and it worked a treat! It's good to make the most out of the fruit, and the pineapple water is easy to mix with other juices if you for example want to make spritzers, or just drink eu natural perhaps with a bit of sugar and a squeeze of lime?

Today, I might be going to this hip hop night in town (random, I know, but it sounds like so much fun!). How has your weekend been so far? All good I hope! *hugs*


Original Source:
Spice it Up! p. 107

- Jules

Cucumber & Chilli Relish

Relishes, use them for burgers, to spice up salads, or serve as a side along many a different main meal....

This recipe here only asks for a few ingredients, and you can serve it straight away! I was hungry after work and a little session in the gym, and so I simply served it over bread topped with an egg, but I reckon it would add a great crunch and freshness to for example delicious home made bean burgers, yum!

If you like it hot, why not use 1/3 Scotch bonnet? I myself can't say I am that brave...

Cucumber & Chilli Relish
(Makes 1 small bowl, easily doubled)

1/2 cucumber, cut in half and core removed, sliced
1/2 red chilli, finely chopped
1 tbsp sukrin gold, xylitol or brown sugar
1 tbsp dill, either dry or fresh (finely chopped if using the latter)
1 tbsp white wine winegar
A drizzle of salt

- Guess what? You just toss all the ingredients into a bowl and swirl them about until mixed well, and it is ready to serve! How easy was that?

Also, I just want to add that this relish is not too hot at all, I reckon I could have used a whole red chilli, but then again, it all depends on the type of chilli you use.

Do you have any good relish recipes for me to try?

I hope you have had a lovely week so far! Do you have any plans for the weekend? A friend and I went to a pub quiz last night, and it is the first time it has only been two of us, but we managed to not come last (second last is still something!), and it was a lot of fun! As for the rest of the week, I'll just improvise *smiles*


Original source:
Spice it Up! p. 107

- Jules

Palak Paratha

Spinach - tasty, tasty greens! Perhaps even the "meatiest" of the greens as well? I remember now being much of a fan of greens when I was little, but as far as my blog goes - I am sure you can tell that has changed, and the first time I had a vegetarian pizza with spinach - I was hooked!

Why not try and add some spinach in homemade parathas? It works a treat, and can be served alongside almost any Indian main. I used spelt flour instead of wholemeal, and it worked a treat!

Palak Paratha
(Makes 5-6)

300g spinach
250g wholemeal or spelt flour
A pinch of salt
1/2 green chilli, finely chopped
1 tsp dried pomegranate seeds (optional, I didn't have any at hand)
About 2 tbsp oil for frying (or butter if you want)

- Start by having the spinach in a casserole. Boil up water and pour over it, stir a little for about a minute or so - until the spinach has wilted. Drain off the water, and whizz the spinach either in a processor or with a stick blender.

- Now, in a bowl, mix the flour, salt and chilli (plus pomegranate seeds if using), then, make a well in the middle and pour in the spinach mixture. Work the dough well. You can add water if necessary, but I found that after working the dough for about 5 minutes, there was no need for it.

- Cover the bowl with a damp cloth and leave to sit for about 30 minutes (....I was too impatient and skipped this, or...I let it sit for about 10 minutes rather...).

- Now, divide the dough into 5 or 6 pieces and flatten out until about 15 cm in diameter. I did this one by one as I had one paratha ni the pan frying.

- So! Heat about 1 tbsp oil in a small frying pan, and cook the parathas for a few minutes on each side until slightly crisp and green and golden. Continue with the remaining parathas, until you have a lovely little stack of them.

Enjoy straight from the pan with food of choice! I even rolled one up and had it as part of my lunch one day, so good!

Have you ever tried to make parathas before?
I used to make stuffed ones when I was working in the Indian kitchen, and I was surprised at how easy it was to make them instead of buying them. Usually you have the ingredients for plain or stuffed parathas at hand anyway, and so it can save you money *smiles*. Thanksfully, the spinach is cheap, and adds a whole lot of nutrition to this green version here, bonus! Not to mention the lovely flavour, mmm....

This weekend has been packed with as much as TWO charity pot-lucks where everyone brings some home cooked goodies for a good cause and get-together. Friday evening was for International Women's Day charities, and the brunch on Saturday was for Barnardo's children charity. It was great fun and I got to meet so many lovely new people as well as catching up with a lot of friends - win!

Today, the weather was actually great! And so a friend and I went out for lunch, before going on adventures through the Botanics and Kelvingrove Park, it was lovely! Tonight, I watched an eye-opener of a movie:

I think I can count on two hands the amount of times I have had any meat-produce this year, and this movie encouraged my views on potentially becoming a full-time vegetarian, for a better world! Previously, I have seen snippets of the way some animals are treated, but to watch a whole documentary about the whole process, as well as telling us how it can be beneficial for your health really did move me. When I was young, I was stubborn and picky and ate only a few vegetables (less picky on the fruit, because y'know it's so sweet and juicy most of the time!), but later in life, especially after having moved from home, I find myself discovering more and more exciting food that doesn't necessarily need to be prepared using these products.
What are your thoughts on vegetarianism/veganism?

Aaaaaand how has your weekend been? I hope you have a lovely Sunday evening, and a good start to the new week!


Original source:
India - Cookbook, p. 613

- Jules

Cross-Asian Salad, Burns' Night & A Sassy Sarnie

So last night was Robert Burns night! I had a few people over for a traditional Burns' Supper, but as I was cooking, I caught something in the corner of my eye. The label for the organic garlic had caught fire (I normally don't use the hob that it was close to....). Thankfully I managed to put it out within seconds, and the end result was a slightly shocked Julie and a rather amused friend (she was my helper, both with cooking and laughing at me when it happened.. It's what friends are for, right?!)
Anywhoo, I had six lovely people over for vegetarian haggis, with "neeps and tatties", and there were drams for everyone, and desserts aplenty, including a few games. It was a lovely night, despite a slightly turbulent start.

A little while ago, I made a salad I thought was worth mentioning. This is open for alterations and swaps for whatever you like really.

Soy sauce and Chaat Masala, a little peculiar you'd think, and fennel? Well, I improvised, which I am quite glad about, cause this tasted lovely!

Omit the cayenne if you want a little less of a kick to it

Cross-Asian Salad
(Serves 1)

1/2 tbsp oil
4-5 Spring onions, chopped
30g Fennel, cut into matchsticks
100g Quorn mince
1 tbsp soy sauce
1 tsp chaat masala
Pinch of cayenne
1/3 tsp garlic powder
Splash of water
1 small tomato, chopped
Chunk of cucumber, finely chopped
Mixed leaves to serve

- Start by heating the oil in a large frying pan and soften the spring onions for about five minutes. Add the fennel and fry for a couple of minutes to soften.

- Once fragrant, add the mince, soy, spices, and a splash of water along with the mince and fry until cooked through. Add the chopped tomato and cucumber and let it sizzle for 2-3 minutes.

- Serve warm over some fresh, washed leaves and tuck in! Lately I have found myself somewhat addicted to a ruby chard and lambs lettuce duo leaf-pack - it goes with everything!

Aaaand for the bread lovers out there... I have a little heads up for you!

A couple of years ago, I mentioned how topping a slice of bread with peanut butter, thinly sliced tomatoes and a sprinkle or salt and pepper actually worked incredibly well (I stumbled upon this tip on a blog somethere). Well.... I had some leaves and salsa at hand a little while ago and decided to make a twist to this, squished between two toasted slices of bread and a good dollop of peanut butter and you have yourself a perfect breakfast, lunch, or evening snack!

It doesn't take much for a sandwich to look appealing...I mean really!

I hope you have had a wonderful week so far and not set fire to garlic... Have you been up to much? And have you ever tried haggis before?


Recipe by yours truly,

- Jules

Golden Potatoes & Almonds

A recipe that is good for your muscles as well as your bones, imagine!

I had never tried saffron in any savoury dishes until I made this. But it works really well! Normally, I use it for St. Lucia "lussekatter" the 13th December, I am glad however - that I stumbled upon this recipe *smiles*

You can serve it as lunch, breakfast, or a side with any main you see it fit for really! And even though it features potatoes, it doesn't take long to cook, promise.

Golden Potatoes & Almonds
(Serves 2)

1 tbsp olive oil
A pinch of saffron
1 garlic clove, finely chopped
500g potatoes, finely diced
Fresh parsley, chopped (optional)
500ml vegetable stock (1 cube)
25g almonds

Optionally: Bread for mopping

- Heat oil in a casserole and fry the almonds until they're dark golden. Set aside.

- In the same pan, add the potatoes, and stir for a few minutes. Add the saffron, garlic and parsley (if using), and fry for a minute before adding the stock. Let it simmer for about 10-15 minutes until the potatoes are tender.

- Once the potatoes are done, add the almonds and serve!

Have you ever tried saffron in savoury dishes before, and have any hints and tips for me?

This week has been interesting; some customers at work who had their photo-shoot in one of our rooms insisted that I had a couple of photos taken, despite me not having the best of days having braved the weather on my way to work earlier that morning, but it was something else I suppose, haha!
Now I've got my feet up and am ready for two days off. Tomorrow, I'll be going to a few friends' for a clothes swap, and on Saturday evening I'll be making sure to see some lovely faces too. In between, I'll try and cook up a few tasty dishes and cross my fingers and toes that the weather will get better. It has been brutal the past few days with storms and rain, brrrr!


Original source:
Friske Vegetariske Oppskrifter, p. 233

- Jules

Sweet or Savoury Autumn Roasted Pumpkin Seeds

Make the most of your pumpkin seeds!

OK, so pan-roasted pumpkin seeds are amazing, but baked, fragrant crispy seeds straight from the oven?

When I saw Rose's two takes on roasted pumpkin seeds, I knew I had to make it. This was a few weeks ago, but I finally got around to doing it! Please check out her blog for more amazing clean recipes that are really good for you, not to mention defriggin'licious!

I made both batches in one go, saves time and there's plenty of space in the oven, just remember to roast them on two separate foil-squares, although I am slightly intrigued at what a combination of the two would be like, hmmmmm! *Goes to try* It works, mmmm *crunches away happily*

Sweet or Savoury Autumn Roasted Pumpkin Seeds

Coconut- Maple- Cinnamon-Seeds:
1/2 cup pumpkin seeds
1 tsp coconut oil
1 tsp maple syrup
1/3 tsp cinnamon

Crunchy, Salty Pumpkin Seeds:
1/2 cup pumpkin seeds
1 tsp olive oil
1/2 tsp salt

The how-to is the same for both versions:

- Start by pre-heating your oven to 220°C.

- In a bowl, mix the seeds with either the salty or the sweet ingredients.

- Take two pieces of tin foil or baking paper and fold up the sides you you have two small, shallow tin/paper trays. Spread the seeds evenly with as much space between them as possible so they roast evenly. Pop them into the middle of the oven for 4-7 minutes, and pay close attention to them so they don't burn (mine took about 7 minutes).

- Take them out of the oven and leave to cool slightly before serving, you might find some of the seeds popping or crackling, and they are the ones that taste the best!

Seriously though, they both almost taste like popcorn, and I had some of the sweet ones straight from the oven and topped my porridge with it, SO delicious! These are perfect just for snacking on on their own as well though!

I'm not sure I'll ever be able to eat plain pumpkin seeds again after this.... Too good!

Oh by the way, this 500th post, can you believe it? After two years and then some ^ ^

And on another note - I got a job, hurrah! It is in a cafê in city centre, and I'll be doing so many different things there and am really excited about it!

I hope you have had a good week so far, been up to much?



Original source:
http://www.thecleandish.com/how-to-roast-pumpkin-seeds-2-ways-sweet-savory-grain-free-gluten-free-refined-sugar-free/

- Jules

Salsiki

Hello and happy Thursday!

I hope so far today has been good to you *smiles* As for me, I have taken today to relax, and perhaps whip up some goodies later on in the day. I can't help myself!

I am really enjoying making all these dressing/sauce types of sides these days, and today - I have another winner for you, salsiki! It is almost like tzatziki, except here, you blitz all the ingredients together for a smooth sauce that you can use for dressings, top meat cutlets with, or swirls through rice or dip savoury snacks like pakora or samosas in.

I upped the ratio of filling to the amount of yogurt, and I also used Alpro soy yogurt, so this was vegan in my case. Despite soy yogurts sometimes being a little sweet, the seasoning and flavours in this dressing disguises it well. It's just really good! I'm glad I stumbled upon this recipe ^ ^

Salsiki
(Serves 2-4)

Before I whizzed it all up - aint it purrrdy?

200ml soy/low-fat natural yogurt
50-70 g cucumber, chopped
1 garlic clove, finely chopped, or minced
A few mint, parsley or coriander leaves (I used mint)
1 tsp olive oil
A good pinch of salt (I used Himalayan salt)

- Simply have the yogurt, followed by the other ingredients in a bowl, and use a processor or stick blender to whizz until smooth, and serve with your food of choice! I can imagine this would go really well with falafels alongside some spicy tomato sauce as well, yum!

As for me, I used them in an fragrant Amaranth salad along with some carrot and broccoli, it was delicious. I still have a little leftover that I will use either today or tomorrow. Maybe for some vegetable cruditês, who knows?

What is your favourite yogurt based dressing, and have you ever tried amaranth before?


Original source:
Friske Vegetariske Oppskrifter, p. 27

- Jules

Vegan Guaca-Rice

Today I have had a day off and it was a pure treat! It's important to sometimes take a few steps back from the professional life and just do what feels best for you, mmmm. I have had a few boxes ticked off today.

Hairdressers - tick!
Home made chocolate marbles - tick!
Pub quiz - tick! (And out team even got second place!)
Ice cream - tick!

In a busy week day though, or on days when you feel like little effort should be made in the kitchen - you can still rattle up some healthy food in zero point swish! (That's in a flash to you and me) You can even use the rice from yesterday's dinner if you have some left!

Here's what you need for some lovely, creamy rice - perfect as a side with many a main dish, or funk it up and have it for lunch, either as a salad or part as a sandwhich filler. As you have maybe noticed, these multi-purpose meals are all the rage on my blog these days!

Feel free to add a bit of a kick to it with a bit of finely chopped chillies, or perhaps add more veggies by swirling some chopped tomatoes and chopped red onion in the mix as well?

Vegan Guaca-Rice
(Serves 3-4 as a side)

2 cups cooked wholegrain rice (1 cup uncooked)
1 avocado
Juice of 1 lime
A pinch of cumin
100g sweetcorn
Salt and pepper to taste
Chopped tomatoes, finely chopped chillies, and garlic all optional
Potential garnish: vegan coconut "bacon"

- If the rice isn't cooked yet, do so first by following the instructions on the packet. Once done, rinse in cold water and drain well, set aside.

- Have all the remaining ingredients apart from the sweetcorn, in a bowl and use a stick-mixer to make a nice and smooth guacamole, stir in the sweetcorn and rise, and it's all done! Serve along side main dishes, garnish with whatever you see fit, or use it as part of a filling for sandwiches.

Topped with vegan coconut "bacon" garnish

If you have leftovers, you can store them in the fridge, just remember to keep the avocado pit in it so it prevents it from discolouring.

I hope you have had a great week so far! Do you have other good avocado recipes?


Original source:
http://feedproxy.google.com/~r/TheComfortOfCooking/~3/6eRC_2CA3ow/creamy-avocado-lime-rice.html

- Jules

Two Mushroom Salad

Howdy! Y'all had a great week so far? I hope so!

Here, is a lovely side dish that has a little bit of a zing to it! And if you're like me and haven't completely made your mind up about what you think about mustard, worry not - as you can hardly taste it and the thyme and citrus juice takes the edge of it!

Two Mushroom Salad
(Serves 2, can be used as a side, or add a main piece of protein for a light main)

150g Chestnut mushrooms, sliced
150g button mushrooms, sliced
Salt and pepper to taste
150g mixed salad leaves (or mesclun)
Juice of 2/3 lemon or 1 lime
2 tsp mustard
1 tbsp chopped fresh thyme

- Start by frying the mushrooms in a large frying pan for about 5-10 minutes until they start sweating and start shrinking and go a dark golden colour, season with a little salt and pepper. Take off the heat and let cool for a while.

- Now, in a large mixing bowl, have the leaves and the mushrooms. Mix the citrus juice, mustard and chopped thyme and pour over the salad. Toss well to combine and serve with a main meal, such as chicken and babycorn, steak and sweet potato wedges or other such things that you think would work well paired up with this!

Today, on my lunch break, I managed to purchase a recipe book by Mister G. Ramsay, a spice and coffee bean grinder, as well as the mighty scripts of Indian cooking - India, with a thousand Indian recipes, yikes! I had a look through the book and all the dishes just makes me happy! There are some great rustic and homely photos as well as a bit of background stories about the different parts of India and their way of cooking. I cannot wait to get my paws on some of the recipes in there!

I was also told that now that I will be cooking every day at work in the near future, I am most likely to end up cooking less at home, which kind of had struck me the other week. But worry not! It only means that as opposed to posting something eeeevery day, it'll be like maybe 2-4 times a week. In other words, still regularly - so stay tuned *smiles*

What's your favourite side salad?


Original Source:
Low-Fat Meals in Minutes, p. 77

- Jules

Cinnamon Ginger Quinoa with Avocado Cream and Quorn

Quinoa - ah quinoa, it's so tasty!
I was going to make a recipe out of "Spice it Up!" by Levi Roots, but then I noticed I had already used up the main components for the dish, and so I had to do a bit of tweaking!

I swapped some vegetables and served this with Quorn chicken-style pieces, and it was delicious! I really liked the zingy avocado cream too, it went really well with the fragrant quinoa!

Instead of making enough quinoa for one person, I cooked up enough for between two or three people, because I love leftovers and now I don't have to worry about lunch tomorrow, score!

NOTE: Quorn products are only vegetarian, NOT vegan.

Cinnamon Ginger Quinoa with Avocado Cream and Quorn
(Serves 1, makes enough quinoa for 1-3 people)

The quinoa itself is a lovely side to many different mains instead of potatoes, rice etc.
For the quinoa:
1 tbsp oil
1 medium red onion, chopped
2 cm fresh ginger root, finely chopped/grated
1 garlic clove, finely chopped (optional)
1 tsp cinnamon
Salt and black pepper (about 1/3 tsp each)
A good pinch cayenne
1 cup quinoa
2-2 1/2 cups good vegetable or chicken stock (obviously vegetable for vegetarian version)
1 shallot or 2 Spring onion, finely chopped

For the avocado cream:
1 small avocado, cut into chunks
Juice of 1/3 lime
2 tsbp rice wine vinegar (most vinegars will do: sherry, white wine, cider etc.)
A small handful coriander, torn

To serve:
Quorn chicken-style pieces (about 150g) fried in oil, a few splashes of water to prevent them from catching the pan, and salt, pepper, smoked paprika and onion powder (or other spices of choice to go with the rest of the dish)

- Start by heating oil in a medium casserole, tip in the larger of the onions and soften for about five minutes, whilst preparing the rest of the ingredients for the quinoa. Boil up water.

- Once the onion has softened, add the garlic (if using), cinnamon and ginger along with salt and pepper. Pour in the quinoa and give it a stir, before adding the stock (I made it with one cube). Add a good pinch of cayenne, chuck the chopped shallot/Spring onion on the top, cover and simmer for about 12 minutes. Check on it every five minutes to see if it will need more water. You can also use the instructions on the package for a better measurement of the quinoa:stock ratio.

- As that is cooking, simply have all the ingredients for the avocado cream in a bowl and whizz smooth with a stick blender, and have in the food processor. Set aside.

- Once the quinoa is ready, take off the heat, leave the lid on and set aside for about five minutes.

- Heat up 1 tbsp oil in a frying pan, and add the Quorn, along with salt and pepper (and smoked paprika, onion powder if you want), and a splash of water and stir occasionally until they're piping hot.

- Fluff up the quinoa mixture with a fork and plate up! Serve with the avocado cream and Quorn pieces next to it, and tuck in! Now how's that for a veggie feast?! I loved all the different flavours, mmm!

What's your favourite quinoa dish?


Inspired by:
Spice it Up!

- Jules