Sunday Best.....

Sunday is my favourite day of the week. It always has been since I was a little girl when it was known as ‘Sunday Funday’ and dad took us swimming to a pool with amazing slides then to Maccy D’s. Even as a teenager when I worked in retail and Sundays were spent behind the counter of the local department store I still loved them (it was a shorter day than the Saturday shift!) During my twenties it was the perfect hangover day, time in your pjs with the girls, ordering greasy takeaway at 8pm as you couldn’t face eating anything else! Nowadays Sunday is a time for long walks, local farmers markets, brunch with the people you care about the most and getting ready for the week ahead. And speaking of brunch I wanted to share with you my all time favourite super food brunch. Now I would be lying if I said I just made this feast for brunch – I have also used it for lunch, dinner, a mini snack and once in a cooking crisis as a make shift starter for dinner guests. Versatile is an understatement!

Sunday Best (serves one)

• 2 pieces of bread, toasted (I use gluten free but a nice seedy one would be good too)
• ½ an avocado mashed and seasoned to tasted with salt & pepper
• 1 vine ripened tomato sliced thinly
• Handful of mushrooms chopped into chunks
• 1 garlic clove
• 1 teaspoon of olive oil

How To –

• In a pan place the garlic, oil and mushrooms. Cook until golden.
• Meanwhile cut the toast in half (so you have 4 triangles), spread with the avocado mixture and top with the slices of tomato.
• Put the mushrooms in a small ramekin dish, place in the centre of the plate and arrange the topped toast around the edge. Enjoy!

Saturdays Scrambled Tofu.....

I love breakfast! Definitely my favorite meal of the day and the one at weekends I put the most effort into. Shamefully Monday – Friday breakfast is a blurred rush of gluten free oats, what ever fruit we have in, some type of nut butter on it and generally eaten from a mug on the way to work. Shockingly bad I know…..

But weekends – well they are a totally different story. No alarms, no rushing, just me, the cat and a giant pot of tea. Heaven.

Being quite new to veganism I am enjoying experimenting with new recipes and my weekend brekkie is no exception. So I wanted to share with you my current favorite morning nibble – Saturdays Scrambled Tofu. Now before you pull a face and think ‘urgh’ like I did let me assure you this recipe is tasty, filling nutritious and will leave you wanting more!!

Saturdays Scrambled Tofu (serves 1)

• Half a block of tofu infused with basil
• 1 large vine ripened tomato, chopped
• Handful of frozen spinach
• Half an avocado, chopped up
• 1 teaspoon of oil
• Half a small red onion, chopped
• Pinch of garlic salt

How To –

• In a pan heat the oil. Add the onions, tomatoes, spinach and garlic salt. Cook until tender.
• Chop the tofu up into small bite size pieces and add to the pan. Cook all the ingredients together until they are golden.
• Plate the scramble up and sprinkle with the avocado. Serve immediately with crusty bread or toast. Enjoy!

Simple Squash Soup.....

So this week is quite a big one for me - I am leaving my current job & my next Msc assignment is due in. Exciting and scary times! Being honest I am a natural worrier. A big worrier. Heck - I might as well be honest I am a huge worrier.... sleepless nights are an old friends, my washing machine stomach is a permanent feature and the only reason I get my nails done is to stop me biting them. As I have gotten older I have learnt to manage this through various things. Some healthy - some sadly not so healthy. But that’s life and you can only live and learn. And learn I have! One of the most important things I have learnt is how important it is to nourish your body, to be kind to it and to ensure your own basic needs are met. That includes warmth, nutrients and comfort. This brings me nicely to my favourite recipe. Soup. They often say chicken soup is good for the soul but being vegan I have settled for this beautiful butter nut squash one. Simple, satisfying and good for your soul - enjoy!

Simple Squash Soup (serves 2)

•1 teaspoon coconut oil

 •1 clove garlic, minced (I use lazy garlic)

 •1 teaspoon dried chilli flakes

 •1 red onion, sliced

 •1 butternut squash, peeled and chopped (I use the frozen chunks as they are cheaper / easier)

 •2 celery stalks, chopped

 •3 carrots, peeled and chopped (Again frozen work great)

 •2 vegetable stock cubes ( I use the Kallo organic vegetable stock cubes as they have no artificial colours, flavours or preservatives, no added MSG and they are vegetarian, vegan and coeliac friendly. They are also gluten and lactose free.)

How To -

•Put the oil in large pan, add garlic and chilli flakes and fry for 5 minutes. Add sliced red onions and fry until they start to soften.

•When onions have softened, add squash, celery and carrots to pot, along with enough water to cover and 2 stock cubes.

•Bring to boil and then simmer until all vegetables are soft. Remove from heat and blend all together.

•Serve in a big bowl with chunks of bread or oat cakes. Yum!

Faking It......

The end of the day has finally arrived (yay), it has been a manic with work, studies, family, friends, the gym and anything else the universe saw fit to throw your way. You're tired, you ache and all you want is a super easy super quick dinner with a very large glass of wine. But before you reach for the takeaway menu that lacks imagination, nutrients and rarely anything suitable for vegans / gluten free bunnies let me introduce my cheeky best pal - the Fake Away.

Speedy, healthy, vegan, gluten free versions of all your favs from pizza to a kebab can be made for half the price and a third of the calories. Best part is they can be made in advance, frozen and brought to your tummy in a matter of minutes from the microwave - what’s not to love!

Here are four of my all-time favourite fake away take aways veganised –

Perfect Pizza (serves one)

·        1 wrap (I use BFree gluten / dairy free wraps)

·        1 teaspoon of tomato puree

·        Pinch of garlic salt

·        Pinch of chilli

·        A few handfuls of your favourite veg / whatever you have in the fridge ( I used onion, mushroom, sweetcorn & spinach)

·        Vegan cheese (optional)

How To –

·        Chopped and cook the veggies of your choice in one pan.

·        Spread the tomato puree with the back of a spoon smoothly onto the flat wrap.

·        Top the wrap with the cooked veggies and vegan cheese if using, ensure the ‘base’ is evenly covered.

·        Sprinkle with garlic salt and chilli.

·        Either put it straight under the grill for approx. 5 mins (make sure you watch it, it cooks quickly) or pop in an air tight container and cook later. Serve with sweet potato wedges and homemade tomato sauce.

Dirty Burger (serves one)

·        Vegan burger of your choice (homemade or Good Life Parsnip & Cashew burgers are a fab cheat)

·        1 large portabella mushroom

·        1 medium tomato

·        Handful of rocket salad

·        Thin slices of beetroot

·        1 teaspoon of hummus

·        1 bread roll (optional, I use Warburton’s seeded gluten free)

How To –

·        Cook the vegan burger as per instructions.

·        Grill mushroom and bread roll if using.

·        Stack all ingredients in the bread roll or directly on to a plate in any order you fancy. Serve with homemade rosemary salted potato fries.

Cheeky Chilli (serves two)

·        1 tablespoon olive oil

·         2 cloves garlic, minced

·         1 cup quinoa

·         1 cup vegetable stock

·         1 can black beans, drained

·         1 can chopped tomatoes

·         1 cup sweetcorn

·         1 teaspoon chili powder

·         1/2 teaspoon cumin

·        1 avocado, halved, seeded, peeled and diced

·        ½  bag of light salted tortilla chips

·        2 tablespoons of salsa (homemade or shop brought)

·        2 tables spoons of grated vegan cheese

How To –

·        Place the olive oil, garlic, quinoa, vegetable stock, black beans, chopped tomatoes, sweetcorn, chili powder and cumin in a large pan and simmer for 30 mins*.

·        In an oven proof dish place the tortilla chips, sprinkle the grated cheese on and place under the grill until the cheese goes golden brown.

·        Spoon the chilli mix over the cheese covered tortillas and serve with the salsa, avocado and a smile!

*This chilli freezes really really well so can be made ahead of time if needed. Just take the chilli out the freezer and let it defrost on the side. Reheat in the microwave for 5 mins while the cheese and tortillas are grilling / you are putting your pjs on / pouring a giant glass of wine.

Karma Kebab (serves one)

·        1 pitta bread (I use gluten free ones)

·        Handful of rocket Salad

·        1 medium tomato finely sliced

·        1 teaspoon of hummus

·        1 inch of cucumber diced

·        1 tablespoon of passata with chilli

·        3 pieces of falafel (homemade or prepacked, I use Waitrose beetroot falafel as it is gluten free)

How To –

·        Heat the falafel as per instructions.

·        Toast the pitta.

·        Split open the toasted pitta and fill with the rocket, tomato and cucumber.

·        Cut the falafel into chunks and place on top of the salad

·        Drizzle over the hummus and passata chilli. Serve with roasted cauliflower bites.



Enjoy!

Perfect Pizza....



Dirty Burger.....

Cheeky Chilli........

 

Karma Kebab.........



 



Explore, Dream, Discover & Eat Vegan.....?

It is no secret that I have a massive problem, a terrible, seemingly totally incurable case of something they call wanderlust. I have tried everything to stop it - I have a cat, a house, a great job, a lovely man - all of which I adore but still the passport whispers and calls me to explore new places. Like an annoying buzzing fly with its persistent relentless noise, it eventually makes me snap......

 Like every addict I am always secretly in search of the next high (or adventure in my case), stalking travel pages of the internet like a mad woman, planning to tick as many things as I can off my bucket list the way train spotters do their beloved trains and living the dreams I promised myself I always would. And I take any promise I make very seriously.

 So planning this trip I am about take was easy. It has been on my bucket list for years; I have talked about it a hundred times and drooled over every picture of this amazing place I have seen. Yep I am off to Reykjavik, Iceland!!  It is so far removed from any of my other travels for many reasons. The weather, the amount of specialist clothing I need, the natural phenomenon’s, I could go on but most importantly this time I am taking my lovely man and my veganism with me.

 Despite having travelled all over the world and eaten some weirdly wonderful things I have never done it as a vegan and only once travelled as a couple (I dragged my lovely man to the pyramids in Cairo. The last standing wonder of the ancient world. Incredible. The full on police escorts, guns everywhere and being stuck at the airport with no sign of a flight out of Cairo were all part of the experience, right?!) So this adds a new twist to the adventure, not only will it be new places, new climates and new cultures it will also be both a new vegan / life sharing experience. Am I scared, nervous or worried? Nope not in the slightest. I cannot imagine anything more magical than seeing the Aurora Borealis in real life with the person I love the most. Sharing the sights while we slurp hot drinks, taking as many pictures, making as many memories as we can.  As for the veganism - thank goodness for the amazing blogs of Amanda Burger (burgerabroad.com). Smart, savvy, vegan and travelling the world, she is an inspiration as well as practical providing newbies like me a comprehensive list of places to eat. Winner!

So with our bags packed (well mine are, said lovely man is doing his now.....) passports ready, kitty baby sitter sorted for mad mog Gus and the camera fully charged it's away we go!

burgerabroad.com

Always xxx

Rainy Afternoons......

What could be nicer on a rainy Saturday afternoon than your Roberts radio tuned to your favourite station, comfies on, baking vegan yumminess with your favourite helper in tow....

Mad Mog Gus aka my little helper....

Sounds idyllic right? And it is, sort off. You see I am not a natural baker which is somewhat annoying when you come from a family where your mum and sister would be strong contenders for The Great British Bake Off. They can whip up amazing master pieces in minutes in the most graceful form while I am from the school of Nigella Lawson - if it tastes good sod what it looks like! But despite being denied this fabulous gene I still enjoy a good bake off. There is something so lovely about the process of baking, following or making up your own recipes and (my favourite bit!) sharing the mis matched results with family, friends and any other unsuspecting victim who has popped in. So, if like me, your talents lie elsewhere this recipe is for you. Easy, vegan, gluten free, quick, cheap and handy for using up store cupboard staples these delicious Granola Carrot Cake Bites go down well with every one (even the cat!)

You will need -

• 125g oats (gluten free or ordinary - both work well)
• 40g chopped walnuts
• 1 tsp of ground almonds
• 190g nut butter of your choice
• 3 tsp of sweet freedom fruit syrup (honey works if you are not vegan)
• 1 tsp ginger
• 1tsp cinnamon
• 40g grated carrots
• 50g raisins

How To -

• Mix all the ingredients together in a bowl by hand with a wooden spoon / spatula

• When it forms a firm 'dough' use your hands to mould a small ball of mixture (think bite size!)

• Place on baking paper (so they don' stick)

• Refrigerate for an hour or more

• Enjoy with a fresh pot of coffee & friends

Ta Daa......

But What Do You Eat..........?

But What Do You Eat? If I had a £1 for every time someone asked me this when I mention I am vegan I would be queen of the world - as I don't and I am not (damn it!) back to work I go.....

There is actually 2 answers to this question, the first is simple -

'Erm... food?!' *rolls eyes and bites tongue*

And the second, less sarcastic -

 'Anything except meat or diary' *smiles nicely*

This is swiftly followed by a sudden interest into which essential nutrients I MUST be deficient in. So as knowledge is power and I love to ramble, grab a coffee, get comfy - here is what I (well all vegans) eat.....

 Calcium

•fortified soya, rice and oat drinks

 •calcium-set tofu

•sesame seeds and tahini

•pulses

•brown and white bread (in the UK calcium is added to white and brown flour by law)

•dried fruit such as raisins, prunes, figs and dried apricots

Vitamin D 

•exposure to summer sunshine

•fortified fat spreads, breakfast cereals and soya drinks (with vitamin D added)

Iron

•pulses

•wholemeal bread and flour

•breakfast cereals fortified with iron

•dark-green leafy vegetables such as watercress, broccoli and spring greens

•nuts

•dried fruits such as apricots, prunes and figs

Vitamin B12

•breakfast cereals fortified with B12

•soya drinks fortified with vitamin B12

•yeast extract such as Marmite, which is fortified with vitamin B12

Omega-3 fatty acids

•flaxseed (linseed) oil

•rapeseed oil

•soya oil and soya-based foods, such as tofu

•walnuts

So that’s that covered, now add to that as much fruit, veg and carbs as you fancy (gluten free for me) in any order / combination you fancy - et voila! A balanced vegan diet and the answer to the mystery of what vegans eat....