Guys. I’m one of those weirdos who loves chickpeas. I could eat them with every meal and for the most part I do. But what’s even more odd, is that I have been craving these chickpea cookie bars all weekend. And when I finally got hold of some chocolate yesterday, today I was only too excited to throw a batch of these together and dive straight in. Continue reading “Chickpea Cookie Bars”
As someone who works out 5 days a week, while also trying to eat in a calorie surplus: to gain muscle and strength. It can be hard not to get lazy and solely rely on protein powder when it comes to a post-workout meal (lunch). Which is why I like to keep a tub of this chickpea may-o in my fridge, for those times when I’m hangry and need food fast. Continue reading “Chickpea May-O”
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”
For a while now, I have been craving a big bowl of ramen noodles with copious amounts of soy sauce and broth for dipping, accompanied with a nice wedge of crusty ‘buttered’ bread – it’s weird because I’ve never actually had ramen before. So, I can only assume that I’ve actually been craving what I grew up on and that’s instant noodles. Continue reading “One-Pot Vegan Ramen.”
I created quite a few recipes for Christmas last year and I enjoyed every minute of it. When I first started my Instagram page and blog two years ago, I never went out of my way to create recipes to share. I made them because I was either craving the food at the time or wanting to try something different to mix up my diet and if it was good, then I’d post the recipe here. I had a lot of fun last year and I couldn’t wait to get started on writing more recipes this year. Continue reading “Bacon Wrapped Roast with Sage & Apple Stuffing”
I know I posted a BBQ sauce recipe with my shredded BBQ Slaw sliders, the other day. But, I feel that a separate post dedicated to this delicious condiment was necessary. Plus, it has taken me over a year or longer, to create a BBQ sauce that actually tastes like BBQ sauce and not a spiced version of tomato sauce. So, I will stress that the molasses and all spice are essential in this recipe, and while the liquid smoke is optional, I still highly recommend it.
I’m also not one to toot my own horn when it comes to my own recipes, but this BBQ sauce is bloody good and I’m so pleased with myself for making it – too much horn tooting? Anyway, make it and thank me later. Continue reading “Smokey Bbq Sauce”
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”
It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death. Continue reading “Shredded BBQ Slaw Slider”
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”