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.”
Baked beans are a staple in my diet these days and I didn’t actually start liking them until around three years ago. Now, I eat them most days and I don’t care what time of the day it is. Continue reading “Spicy, Smoky Beans”
Now I’m sure most of us would agree that it’s incredibly important to be healthy right? That’s kind of a no-brainer.
But what happens when we focus so much on eating the “right” foods and doing the “right” workouts, to the point where we are extremely stressed out about what we put in our mouths and how often we workout.
You see there is so much more to health than just food, exercise, and our physical body. Health includes ALL kinds of health – physical health, mental health, emotional health, and spiritual health. However, most people now-a-days only focus purely on the physical side: trying to cut back on their calories, restricting certain macronutrients, while spending hours every single day “killing” it at the gym. Continue reading “Why We Should All Stop Worrying About Food! Guest Post: Tracey McGowan.”
I posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you. Continue reading “Avocado on Toast with all the Toppings.”
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”
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”
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk. Continue reading “Quick & Easy Caramel Sauce”
I love Autumn. I love the crisp, fresh air, the changing colours and the seasonal ingredients: figs, apples and the obvious pumpkins. For me, Autumn is what Christmas is to a child – It just excites me.What comes along with Autumn is comfort food and porridge is one of those foods that can comfort you at any time of the day. My usual go-to porridge is chocolate and chia (you can view a variation of it here), but when I have the time, I like to make something a bit more ‘fancy’. Even so, now that I no longer have to use a saucepan to achieve creamy, delicious oats; I can eat fancier porridge every day if I wanted to and this bowl of Apple pie porridge is a perfect example of that. Continue reading “3 Minute Apple Pie Porridge”
Just 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 approachingMy 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 craving
- 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)
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.
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For a full day of eating as a vegan – check out my short video on Youtube 🙂