I used to eat baked oats all the time when I was younger: from chocolate chip cookie dough to black forest flavoured oats; the options were limitless. Now that I’m trying to meal prep a few basic meals a week, baked oats are back on the menu and I decided to use up the jar of rhubarb and apple jam that I made a few months ago to jazz it up a bit.
Continue reading “Baked Oats with a Rhubarb & Apple Jammy Centre.”
Vegan Scramble Brunch Bowls
It’s no secret that I love chickpeas and tofu/chickpea scramble bowls are my favourite way to eat breakfast/brunch. Then you throw an avocado on top of that, and you know you’re about to dive into something delicious. These brunch bowls are perfect for the weekend too after a cheeky lay in, and it will keep you satiated until your next meal. Continue reading “Vegan Scramble Brunch Bowls”
Tofu Scramble
I love tofu scramble. It’s one of my favourite ways to get in protein and when done right it can be very tasty. I especially love it as part of a full breakfast, or as a breakfast bowl with avocado and chunked potatoes. Continue reading “Tofu Scramble”
Savoury Chickpea Waffles
After letting my depression get the best of me the last 2 years, I lost interest in posting to the blog and sharing any recipes at all. My eating and diet also went out the window and I couldn’t find any motivation to cook or eat as healthy as I usually would. Thankfully, we are now in a new decade and I’ve started to feel a bit more like myself again, so when better to share my vegan recipes than during veganuary. Plus, it’s a kick up the butt to start eating better myself and including more wholesome, plant-based recipes into my diet again.
Vegan Banana Pie French Toast
It’s been a while since I posted anything to the blog, over a year I think, so I thought I would kick off my return with a vegan French toast recipe that anyone can make. Continue reading “Vegan Banana Pie French Toast”
Cherry Bakewell Chia Porridge
A favourite of mine lately and a classic combination when it comes to baking – Cherry Bakewell. I had every intention of making a cherry Bakewell pie when I purchased the almond extract a few months ago. However, my efforts to avoid creating anything with more steps than a pavement, are quite resilient. Continue reading “Cherry Bakewell Chia Porridge”
Thick, Gooey Chocolate Chip Porridge.
I don’t really enjoy porridge that much anymore. I think it’s because I ate it every morning for breakfast for the best part of two years and I just slowly got tired of it. Now, I crave savoury food for breakfast and I try my best to keep it as interesting as possible so that I don’t get bored or fed up of eating the same foods over and over again: like I did with porridge. Continue reading “Thick, Gooey Chocolate Chip Porridge.”
Chocolate Crack Cashew Butter
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Continue reading “Chocolate Crack Cashew Butter”
Glamorgan Sausages: Selsig Morgannwg
For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.
Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used. Continue reading “Glamorgan Sausages: Selsig Morgannwg”
