Shredded BBQ Slaw Slider

 

img_9341It 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”

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”

Pasta in a Basil Cream Sauce

creamypasta1Just like the majority of the world, I adore pasta and it has taken me a long time to fully feel comfortable eating this carby meal once again. But, I think we can all agree that there is nothing better than to cwtch up after a long day and indulge in a big bowl of pasta; especially as Autumn is just around the corner and those dreary evenings are fast approachingBasilMy favourite pasta dish has always been cream-based with lots of garlic and basil: it’s rich, indulgent and satisfying and makes me one very happy welsh girl. Thankfully, going vegan didn’t mean that I had to sacrifice on any of my favourite foods which is why I can still enjoy this creamy pasta as a vegan. Top it off with some vegan cheese and a side of homemade garlic bread and you have yourself a delicious vegan meal that would satisfy any carb cravingpasta-2

Ingredients 

Serves 2 

  • 2 Cups Fusilli Pasta (or any other pasta with texture)
  • 1/2 Carton Soy Cream
  • 250ml Dairy Free Milk (I used Cashew)
  • 2 Cloves Garlic
  • 1 Tbsp Dry Basil
  • 4 Sundried Tomatoes
  • 250g Cooked Broccoli
  • 2 Cups Fresh Spinach
  • 1/2 Large White Onion
  • 2 Tsp Cornflour
  • 4 Tbsp Cold Water
  • 1/2 Vegetable Stock Cube
  • 2 Tbsp Nutritional Yeast
  • Salt to Taste
  • Fresh Basil For Garnish (optional)

Directions 

Start by boiling the pasta and broccoli per instructions on the packet and cook until its to your satisfaction.

While you’re waiting for the pasta to boil, heat a sautee, or frying pan on a medium heat.

Peel and finely chop both the white onion and garlic; spray the pan with a little low-fat cooking spray and toss the chopped ingredients into the hot pan — proceed to cook both the onion and garlic until they start to soften.

Now you can add the soy cream, milk, stock cube, basil and two cups of pasta water to the pan and cook for 5 minutes – make sure you stir occasionally.

Place the two teaspoons of cornflour into a cup and combine it with the cold water; before stirring it through the cream sauce to thicken. Leave the sauce to simmer for 5 minutes on a medium heat – stir occasionally

Lastly, cut up the sundried tomatoes and combine the remaining ingredients and pasta with the cream sauce.

For more vegan ideas follow me on Instagram 

For a full day of eating as a vegan – check out my short video on Youtube  🙂

 

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.

For more vegan ideas follow me on Instagram

 

Full Day of Eating: Carbs, Carbs, Carbs.

Breakfast-12pm

I ate my first meal of the  day a bit later than usual, but it was so comforting and filling that it kept me satiated for the remainder of the afternoon.

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You just can’t beat beans on toast. I love it and lately, I’ve been eating it often. People always look at me weird when I add onions to my beans, but seriously it is the only way to eat them in my opinion. Plus, it sneaks in some more veggies and it tastes awesome.

I used the Burgen, soya and linseed bread which I spread with a generous amount of chargrilled pepper hummus and topped with reduced sugar and salt baked beans and combined them with Quorn sausages and sprinkled with some Vegusto no-moo classic vegan cheese.

You just can’t beat it.

Lunch – 3pm

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By 2pm I still wasn’t hungry so I had a matcha latte with Alpro single ‘cream’ using the matcha powder from pure chimp that I purchased yesterday. I bought the matcha green tea to bake with, but I thought I’d give it a go as a drink.

It is definitely different. I never liked green tea, so I don’t know why I was expecting to like matcha. But, I bought it to make raw chocolate and that’s exactly what I plan to do with it next.I’ll have a full review up of the matcha powder over the weekend.

Dinner – 4pm

imageMy first Buddha bowl. I’ve seen them a lot over Instagram and I wasn’t sure what they were, but they always looked so delicious. I assumed a Buddha bowl was just a bowl full of food that would make you feel like a Buddha after you’d eaten it all. I feel that’s a good assumption to make based off the title.

However, I later discovered that it’s called a Buddha bowl because the bowl is supposed to be piled so high, that it forms a round shape that emulates a Buddha’s belly. I know. The things people come up with these days.

Although, I’m not sure I achieved the Buddha bowl look.

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I filled mine with whatever I could get my hands on and it was delicious. I thoroughly enjoyed it and savoured every mouthful. I can see why these Buddha bowls are so popular, they are plant based and packed with so much variety and flavour, that every bite is just a party in your mouth and by the end of this food experience, I wanted to join a yogi party and sing kumbyah around a campfire, it was life changing.

Evening Snack – 9pm

If you are an avid reader of my weekly full day of eating posts and I’m sure you all are 😉 you’d know that I’m very new to using soya products and still very nervous, and sceptical of them too. Even so, I am really enjoying the Alpro plant based products at the minute.

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I managed to pick up some of these chocolate puddings for £1, as well as the vanilla flavour puddings too.

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If you remember those really chocolatey, decadent, rich desserts that were around back in the 90s (the one’s with whipped cream on top) then you will be close to imagining how these vegan desserts taste. They are incredible. I was surprised because I always expect vegan products to suck, but they are proving me wrong, time and time again.

I’ll be having one as my evening snack tonight, as well as a banana. I’ve absolutely loved my food today, it’s been packed with nutrition, flavour and it’s all been so easy and simple to cook.

For more recipes, reviews and ideas follow me on Instagram.

 

Rich Chocolate Mug Cake

 My family have been eating cake around me all week and I have passed it up everytime. I’ve learned from experience that while it may sound and look incredible, I don’t always enjoy it. I don’t know why, I think it’s because I’m used to eating ‘healthier’ alternatives now, that sometimes normal cake just doesn’t do it for me. Even so, I’ve been craving cake this week; something rich, decadent and chocolatey, which is when I decided to go through my Pinterest for ideas.

I came across this recipe by ‘The Pancake Princess’ – Ooey gooey, chocolate oat cake. I track macros, so I adjusted the recipe accordingly and it was quite the success. I did however, forget to add the milk so the texture was a little ‘claggy'(stuck to the roof of my mouth) but I still enjoyed it with some light squirty cream and blueberries.

The one thing which was different with this mug cake, was that it was steamed, instead of microwaved. I’ve never actually steamed anything before, let alone a cake, but it was delicious and a lot less dry than if you’d used a microwave. To steam this mug cake I used my bamboo steamer, which I received for Christmas last year, so a great excuse to dust it off and try it out, but any steamer will do!

Also, after seeing the pancake princess’ beautiful photography last night, I did some reading on ‘Dark-light photography’ and decided to try my hand at it today. It’s quite tricky, but a style of photography which I enjoy far more than the standard, more common photography.

Ingredients

Directions

  • Before starting you will need to switch on your steamer or if you are using a bamboo steamer, boil a saucepan of water with the steamer on top.
  • Place the oats in a food processor first and blitz them into a flour, before proceeding to add the other ingredients and blending throughly.
  • Grease a mug with some low-fat spray or coconut oil and pour your cake mixture into the mug. Now add it to your steamer for 15minutes or  10 if you would like it a little more gooey. You could also add a dollop of peanut butter in the middle or chocolate chips.

For more recipes, reviews and ideas, follow me on Instagram

Tuna, Chickpea & Quinoa Meatballs in a Herb Power Wrap

IMG_7546-0I’m always trying to come up with different ways of eating foods, but also ways to make sure I am getting in enough protein too. And as today was a rest day from exercise, protein was essential to help recover the muscles which have been annihilated throughout the week. Then I remembered the power wraps that I first made before the beginning of summerthey were deliciousonly this time I used the tuna, chickpea and Quinoa meatballs which I made yesterday.

Continue reading “Tuna, Chickpea & Quinoa Meatballs in a Herb Power Wrap”

Tuna, Chickpea & Quinoa Meatballs.

 It’s been a while since I last posted a recipe, but I’ve been busy with this, that and the other and I haven’t done much baking or cooking lately; just quick meals. However, yesterday I had some time to try a new recipe, and thankfully it was a success. At first, I wasn’t sure what to call these: patties, mini burgers, meatballs; I was confused, but today I settled on meatballs, because that is what I had in mind when I was making them. Continue reading “Tuna, Chickpea & Quinoa Meatballs.”

Protein Peach Crumble Squares

imageI found some peaches turning in my fruit bowl on Friday so I made a quick protein peach crumble out of them, using my favourite type of flour – coconut flour. This flour is just incredible and it comes from a company called Sukrin which makes sugar-free and gluten-free products from natural ingredients – so you won’t find any of those nasty chemicals in your food. But, their products also have far less carbs than most sugar-free products on the market.

The main thing I love about this coconut flour is that it is low in sugar and carbs, but high in healthy fats and fibre too. But like most coconut products, it can have a laxative effect, so maybe don’t dive straight in to a whole batch of these protein peach crumble squares, if it’s your first time using coconut flour 😉 Continue reading “Protein Peach Crumble Squares”

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