Savoury Chickpea Waffles

IMG_5525.jpgAfter 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. 

Continue reading “Savoury Chickpea Waffles”

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.”

Glamorgan Sausages: Selsig Morgannwg

img_9143For 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”

Mixed Nut & Maple Granola

Granola3.2I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise boring melon.Granola1.2

Ingredients

  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecans
  • 1/4 Cup Almonds & Brazil Nuts
  • 2 Tbsp Pumpkin Seeds
  • 2 Tbsp Goji Berries
  • 65g Apple Sauce
  • 1 Tbsp Coconut Oil
  • 4 Tbsp Maple Syrup
  • 2 Tsp Cinnamon

Directions

Pre-Heat oven to 185c (Fan Assisted)

Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.

Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.

Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.

Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.

Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.

Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.

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