Thursday, 1 December 2016

Divine Halloumi & Red Onion Pitta Breads

Pssst, you... I have a little secret for you.

That was the feeling I got when I bit into this pitta bread after one helluva long day in work! I felt sneaky, I looked at my boyfriend, it was mutual. This. is. awesome!

Ready? Here goes!

Divine Halloumi & Red Onion Pitta Breads
(Serves 2)

250g Halloumi, sliced thickly (about 8 pieces)
1 large red onion, sliced
2 pitta breads
Juice of 1 lime
3 bay leaves
1/4 tsp allspice
2/3 tsp black pepper
2 tbsp olive oil

For the dressing:
5 tbsp Greek yogurt
2 garlic cloves, finely chopped

- In a pan, start by heating the oil and add the red onions. Fry until they are super soft. Now add the bay leaves, allspice and pepper. Add a little bit more oil if necessary.

- Once the onions are done, add the lime juice - give it a good stir and scoop them to the side of the frying pan. Now add the halloumi slices. Fry for 3-4 minutes on each side until golden. In the meantime, mix the garlic and Greek yogurt and set in a small bowl or ramekin until serving.Toast pitta breads, et voila!

- Take out the bay leaves, divide onions between pita breads, place the halloumi slices on top followed by the garlic dressing. And tuck in!

I hope you have had a nice start to the new month! These last few weeks has been tough, but I am hoping to bounce back over the weekend! Tomorrow it's college, and I am really excited about it!

Take it easy ;)

xox Jules

Original recipe: Spice it Up! p. 116

Sunday, 20 November 2016

Soba Noodle Salad with Rainbow Vegetables

I came home after a long day at work, all was dark - and look what Kev had rattled up for us! Fancy as anything, and he made it look so pretty! This was really refreshing, even on a cold frosty evening!

Soba Noodle Salad with Rainbow Vegetables a la Kev
(Serves 2)

250g soba noodles (or vegan noodles)
1/3 of a daikon, or 1 pak choi, finely sliced
1/2 small head of white cabbage, shredded
1 medium carrot, grated
Handful of radishes, thinly sliced
1 Spring onion, finely sliced
1 small handfull of sesame seeds

3 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp tamari or 2 tsp soy sauce
1 tsp agave syrup

- Prepare all the vegetables so you have them ready to toss in with the noodles.

- Then cook the noodles until soft.

- Whilst this is cooking, have all the ingredients for the dressing in a jar, give it a shake and set aside.

- Have all the vegetables in a frying pan and fry for a few minutes until they go slightly soft, and then add your noodles! Give it a good swirl before plating up.

- Pour over dressing and sprinkle over the sesame seeds - and you are done!

I hope you have had a great week so far! I myself have felt quite drained to say the least. But! College was fantastic this week and we made a modern line arrangement:

Today, the Scottish Norwegian Society had their annual Christmas bazaar and it was a lot of fun! I have been to this once before and to get to have open-style sandwiches, playing the tombola and buying Norwegian sweets is always a hit!

Everyone was so lovely - and a few of my friends were there and I got talking to some new friendly faces too!

I wont Twist chocolate at the tombola. This is the kinda goodie bag where you find yourself fighting with family members over certain different ones. Dad and I would always go for the marzipan ones, but I must say the banana chocolate is amazing too! In fact - all of the chocolates are...
I also got a traditional marzipan pig, some floor wash (it's a Norway thing...), Norwegian lefser, christmas cookies and Kev got a small dose of his addiction - Norwegian Melkesjokolade! So a good day overall!
The weather was awful later on in the day though, so it's been filled with Gilmore Girls, studying whilst listening to Kaizers Orchestra, Muse and Magnet, watching Firefly. Productive in its own sense one can say ;)

- Jules

Original Recipe: From Season to Season, p. 32

Thursday, 10 November 2016

Curried Hot Pot with Gnocchi

Boy, so since the last time things have changed... But let's not dwell on that eh?

It is getting ridiculously cold and Glasgow had its first snow of the year on Tuesday! Iæm more of a Summer/Autumny kind of person myself, so the cold weather is an excuse for something hearty.

With a twist this time, as you add a little curry powder or paste to give it that lovely spiced aroma - Yum!

I was having one of my best friendsover for dinner, and I hadno time to make dumplings from scratch - so I used gnocchi! Ready made, but they made a perfect addition to this dish, with a different texture. We ate, we watched That 70s Show and giggled like girls and polished off some caramel icecream with whisky and cream liquer - delicious!

Curried Hot Pot with Gnocchi

(Serves about 4)

1tbsp cumin seeds
2 tomatoes, chopped
1 tbsp fresh ginger, grated
1 tsp turmeric
1 1/2 litre vegetable stock
1 tbsp medium hot curry paste or 2 tbsp curry powder (I made my own emergency curry mix)
1 kilo vegetables (I used about 5 potatoes, 1 parsnip. 2 carrots, and 1 leek), diced
Juice of 1/2 lime
Black pepper
1 bag of gnocchi (I think they usually measure at 300-400g?)

Wholemeal pita bread to serve - toasted of course!

- In a large pot, dry fry the cumin seeds for a minute until fragrant, add the turmeric, ginger and tomatoes and stir for a further minute before adding stock, curry powder/paste and vegetables - add a bit of pepper to taste. Cover and simmer for about 20 minutes until the vegetables are soft.

- Now add the gnocchi and cook for as long as instructed, once done, turnthe heating off, stir through the lime juice. Toast the pita bread and serve! Apartfrom the chopping, this dish basically makes itself. Yum!

I hope you are having a great week so far! I myself managed to fall in the stairs in the hall quite badly andhadto go to the hospital for x-rays.... Thankfully there were no broken bones, but it hurtas hell! It will get better soon, but until then I just have to take it a liiiittle bit easier.

Oh! And last weekend I got to go to the BBC Good Food show here in Glasgow and I finally got a spiraliser! So hopefully I will have some nice light recipes coming up in the near future *smiles*

- Jules

Original recipe: Delicious Low-Fat Recipes, p. 103

Saturday, 29 October 2016

Huevos Rancheros

Top o'the evening to you, and happy Halloween! Have you made any plans yet or attended any parties already?

Kev and I went last night to one our friends were hosting and it was great! It was just lovely to catch up with some friends and meet new people! Over the past few weeks I have been packing and moving and unpacking and it's been very hectic on top of work and college - but I got there in the end.... Phew!

But now - Food! I thought I would give you this little number below. If you want to make it vegan, why not fry up some garlicky mushrooms instead of using egg. or add some marinated, fried tofu?

Huevos Rancheros
(Serves 2)

2 corn tortillas
1 tin beans (I used butter beans)
2 garlic cloves
1/2 tsp cumin
1/2 tsp mild chilli power
Salt and pepper
2 tomatoes, chopped
Three Spring onions
1/2 chilli (I only used 1/3)
2 eggs (or mushrooms, or tofu)
Fresh coriander, chopped

1 avocado. small dice/sliced
Juice of 1/2 lime

- Start by making the refried beans: Have 2 tbsp oil in a frying pan and fry the garlic on medium heat for about a minute. Add the cumin, salt, pepper, chilli, and chilli powder and fry for a further minute. Tip in the beans and heat up, before mashing with a potato masher (you can add a little bit of water if it gets too dry).

- Now tip in the tomatoes and heat through, swirl in the Spring onions towards the end. Once done, take it off the heat but keep it warm.

- Fry the eggs/mushrooms/tofu the way you like them and once that is sizzling, simply prepare the avocado and have it in a small serving bowl with the lime juice, stir gently so it's all covered in the juice.

- Fry/heat the tortillas (I blast mine on the gas stove top - it tastes fantastic! As if they're freshly made!), then plate up, top with the bean mix, the zingy avocado, eggs/mushrooms/tofu and fresh coriander - et voila! You have yourself a little feast!

Roll them up or eat them with cutlery, it might get messy - but it is sooo worth it!

- Jules

Original recipe:
Spice it Up! p. 60

Saturday, 22 October 2016

Vegan Carrot Smoked "Salmon" Bagels

Hey you!

I have been moving all this week in between working - thankfully we had a holiday at college this week, so I got an extra day to just get things together.

So... my boyfriend and I decided to carry everything to the new flat.... Yes - bad choice, I have been known to have a lot of things (I mean... who doesn't? OK, I will tryyyy and minimalise in the near future... promise!) and some of the stuff I just couldn't bring along, but I'm all set, and my goldfish also seem to love my boyfriend's pad. Sorted!

Anyway, today I have decided to dig up a recipe I made a good while back... It's from the amazing blogger Maikki's page - and therefore of course: vegan!

Vegan Carrot Smoked "Salmon" Bagels
(Makes about 4 bagels)

4 bagels
Cucumber, sliced
Spring onions, finely sliced
Dill, chopped finely
Lemon for squeezing

Carrot "Salmon":
3 large carrots, peeled
LOTS of salt (about 400g)
1 tbsp neutral oil (like sunflower)
2 tsp liquid smoke
1 tsp white wine vinegar

Vegan cream cheese:
100g cashew nuts
100g tofu, patted dry
1 tsp lemon juice
1 tsp apple cider vinegar (can also use white wine vinegar as above)
1 tsp nutritional yeast (optional)
Pinch of salt

- Start by making the carrot "salmon", leave the peel on the carrot, and heat up the oven to 190C. Sprinkle half the salt in a baking dish, place the carrots on top, and drizzle over the remaining salt - yes I know this is a lot of salt - but trust me, it does work! Place in the middle of the oven and backe for 1 1/2 hour.

- Once done, cool and then peel the carrots and thinly slice them. Put them in a box with the remaining ingredients, mix well to combine and leave overnight to marinade.

- Next day! Blend aaaaall the ingredients for the cream cheese in a processor or with a heavy duty stick blender and transfer into a container until serving, store in the fridge.

- Now it is time to put it all together! Toast the bagels and then spread both sides with cream cheese, place the smoked carrot sliced on top followed by cucumber, dill and a good drizzle of lemon juice - and serve!

What is your favourite veganised food?

PS - hope you are having a fantasmic weekend! x

- Jules

Original recipe:

Saturday, 15 October 2016

The Best Panic Pizza I Ever Made

Panic... Because - I had bought ALL the ingredients minus.... yeast. But if only I knew I needn't worry about it, for once I got back home I did a quick search and BOOM! Yeast free pizza dough... And you know what? It was the shizz!

Topped with pizza sauce (or in our case pasta tomato and roast pepper sauce which was SO good!) and some delicious mushrooms and Gruyere - this here pizza was safe to say a hit, phew....

The Best Panic Pizza I Ever Made
(Serves 2)

For the dough:
2 1/2 cups (350g) plain flour
2 3/4 tsp baking powder
1 tsp salt
1 tbsp oil
3/4 - 1 cup (170-225 ml) water

Home made pizza sauce or ready-made tomato and red pepper sauce
1 tbsp olive oil
2 garlice cloves, finely chopped
175g mushrooms, sliced
175g Gruyere cheese, grated
Salt and pepper
Flat leaf parsley (optional... I think I left it out or used basil instead!)

- Start by making the dough! Tip the flour, salt and baking powder into a bowl and mix. Make a well in the middle and pour in the oil and then the water (start with 3/4 cup ie 170ml to prevent too sticky a dough). Stir well and then get your hands in there! Knead well for a few minutes and once it has come properly together get it out on a floured surface and continue until nice and stretchy - shouldn't take long! *smiles* Cover up in clingfilm and rest.

- Pre-heat the oven to 200C.
- Now, Fry the mushrooms in the oil and with the garlic. Make sure they release the juice and they dry up a little, you don't want soggy pizza... Just. no.

- Once the mushrooms are done, it's putting-together time! Rollout the dough and place on a baking tray, top with pizza sauce, mushrooms parsley or basil (if using) cheese, salt and pepper. Place in the oven and back for about 15-25 minutes until the cheese is melted and the bread is baked through.

- Cool slightly before serving... I know it's difficult, cause those garlic mushrooms will already get your tastebuds wanting a piece of this!

Anyway, sorry for taking so long, it has been a busy few weeks with work, college and a little trip to Amsterdam! It was really lovely! We had a great time and got to see some of the sights the city has to offer.

Today, Kev and I went to Maison de Moggy - a Cat Cafe! It was really exciting, and they even had three Norwegian Forest Cats! Getting to sip on a cappuccino and eating cake in between petting cats were amaaazing!

There was also a super cute little Sphinx cat there who was crazy for cake, and the set up they had with the climbing paths and "bed stairs" were amazing! Maybe in the future we can get some wee cats ^ ^ plus a dog of course! Animals keep us sane :)

Anyway, I hope you have been well and good! Been up to much, or got anything planned for Halloween or both? Ever been to a cat cafe or a different cafê of sorts?

PS if you want to see more updates from my day-today life, travelling, study and other such things plus shenanigans - you can find me on Instagram as WolfcatNonsheeple

xox J

Original recipes by:
1 Bunn, 100 Pizzaer

Thursday, 29 September 2016

Vegan Ferrero Rocher

Hello good people!

It has been too long since the last post, and even longer ago since I posted a sweet treat (my sincerest apologies!). I made these a little while ago and they were a hit! My flatmate highly approved of them, and has himself been making heaps of peanut oreo buttercups - which are amazing too! But sadly I cannot take credit for those. These ferrero-like treats here are just as good though, and after having bought hazelnut butter for the first time.... I know it wont be the last - that stuff is addictive!

I also turned a year older last Saturday, cannot believe I am 27! The people in Friends were that age when I started watching it as mere child.... Time flies, but I still feel terrible childish *smiles* I had a lovely time with my boyfriend and some lovely friends... Can't really ask for much more! Except maybe seeing my family, but I know I will get to do that in the not-too-distant future!

Vegan Ferrero Rocher
(Makes 6-8)

1/3 cup hazelnut butter
2 tbsp coconut oil
4 tbsp agave/maple syrup
A good pinch of sea salt
1 tsp vanilla extract
125g + 50g dark chocolate
1/3 cup chopped hazelnuts

- First of all, turn the hob on low and in a small frying pan, have the hazelnut butter, cocoa butter, syrup, salt and oil + 125g of the dark chocolate (break it into pieces). Continously stir until it is all melted and place in the fridge to cool slighty, for about 15-20 minutes.

- Have the chopped hazelnuts strewn across a plate, ready to roll some ferreros in. Melt the remaining chocolate until it is juuuust done.

- Take the hazelnut-chocolate mass and shape into hazelnut sized marbles, dip in the chocolate and roll in the hazelnuts. Repeat until you have a little bunch of these delicious mouthfuls and place in the fridge on a plate until serving.

Et voila!

Apart from Ferreros and birthday, I have been reading my way through predictions of armageddon and the like thanks for Mr Pratchett and Mr Gaiman... And yes, those are cookies from the shop - because sometimes life is too stressful!

I hopeyou have had a fantastic week so far, bring on the weekend!

Original source: