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”
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.”
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”
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”
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 🙂
Halloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties – dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.
It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.
I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me: the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.
I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.
- 1 Large Avocado
- 2 tbsp Lemon Juice
- 1/2 Cup Cornflakes
- 1 Slice of Wholemeal Bread
- 1 tsp Chilli Flakes
- 1 tsp Coriander Leaf
- 1/2 tsp Garlic Powder
- 1 Egg White
- Salt to taste
- Add the bread to a processor and blend until you ave breadcrumbs.
- Next, slice your avocado in half lengthways and gently scoop out the flesh with a spoon – cover the avocados in lemon juice to stop them from oxidising and proceed to slice the avocados into long fingers.
- Crush the cornflakes with your hands, just to make them a bit smaller; add in the garlic, coriander and chilli.
- Separate the yolk from the egg white, add the salt to the white and whisk it for a few seconds, before dipping an avocado finger into the egg white, then into the breadcrumbs, and finally into the cornflakes – make sure the finger is coated evenly, then place it onto a baking tray lined with greaseproof paper and proceed with the method until all avocado fingers have been coated.
- Now pop the Frankenstein fingers into the oven and bake for 10 minutes. Serve with some spicy ketchup and enjoy! I assure you, that they will blow your mind!
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