Monday, 15 January 2018

5 Ingredient Vegan Fluffy Pancakes

Good evening!

I'm just back from badminton this fine evening - and I had a blast! And because I will be slightly hyped up for the next hour or two, I thought I'd pop by here and share a little sweet treat with you!

My sister was over earlier, and so I thought I'd rattle up something a little extra - and it was a success!

It's probably the easiest pancakes I have ever made to be fair....

5 Ingredient Vegan Fluffy Pancakes (Makes about 8 medium or 4 large ones)


Ingredients

1 cup plain or self-raising flour (use wholemeal if you prefer)
1 cup yogurt (I used plain Alpro Soy)
1 cup plant milk of choice (Soy Vanilla is what I used)
1 tsp baking powder
1 tbsp coconut oil for frying

To serve: Anything you want! We had layers of redcurrant jelly (a childhood favourite as my grandmother used to make home made redcurrant jelly and diluted juice when we were children!) along with a dollop of the yogurt, and frozen berries. But really just serve them with lemon juice and sugar, any jam, or syrup!

- Start by mixing the dry ingredients in a bowl, then add in the milk and yogurt and stir well to combine. Let it sit for ten minutes, before heating coconut oil in a non stick frying pan. Dollop half-ladlefuls of the mixture and allow to cook a few minutes on each side until golden. They will start bubbling on the surface when they are ready to turn. Repeat (without adding more coconut oil) until the batter is used up.

Serve with your favourite toppings, and tuck in!

This was originally a Pinterest recipe but it is very easy to adapt and I just wanted to share with you what I made of it *smiles*

I hope you have had an amazing day despite it apparently being Blue Monday!

xox J

Sunday, 14 January 2018

Chestnut Timbales

Greetings!

Tonight I thought I would share a recipe that I discovered in Viva! Magazine. It is quick and simple and perhaps a little different from your normal patty.

Chestnuts don't necessarily mean christmas now, with the already cooked and peeled and sealed chestnuts you can get all year round - and these served as a perfect lunch for me! My favourite combination was with some mango chutney or sweet chilli sauce. But you might come up with other alternatives, let me know! I have a recipe for mango chutney here if you want to give it a go!

Chestnut Timbales (Makes 6)


Ingredients
45g vegan margarine
1 red onions, finely chopped
1 garlic clove, minced
100g pine nuts or cashews, finely chopped
125g breadcrumbs
1/2 lemon
60g (smoked) vegans cheese, grated
170g artichokes in oil (drained weight), chopped
200g ready cooked and peeled chestnuts, finely chopped
Salt and black pepper
1 tbsp linseeds plus 2 tbsp warm water (or other egg-replacer for one egg)
2 tbsp each chopped fresh parsley, sage and thyme (use dry if you have them at hand)

- In a large pan, heat the butter and fry the onion and garlig forabout five minutes. Add nuts, breadcrumbs, rind and juice of half the lemon, cheese, artichoke and chestnuts. Season and stir in the egg-replacer (linseed mix)and the herbs.

- Pre-heat the oven to 200C. Divide the mixture into six, then with firm hands - shape into patties. If you do have baking rings, you can press themfirmly into these and bake, but I just shaped them by hand! Place on a non-stick baking tray and bake for 15-20 minutes - et voila! Perfect in a roll with some chutney (mango chutney was my favourite!), or you can have it with vegan cheese, or cranberry sauce - whatever tickles your fancy!


I hope you have had a lovely weekend! I have had some lovely ladies over visiting for chat, movies and snacks, and today my friend Jill make me a delicious vegan chilli with home made vegan garlic mayo and a vegan sour cream - Yum! She even makes her own elderflower wine, and it is delish!

Have a wonderful new week ahead!

xox J

Monday, 8 January 2018

Refreshing Mocktail

Yes, I know... The weekend is just over - but that is not to say you cannot enjoy a non-alcoholic beverage in the evening, surely? *smiles*

I made these when I was hanging out with some friends, and we didn't want to get tipsy or whatever, so I just rattled up some of these!

Refreshing Mocktail


Ingredients
Gingerbeer
Lime
Grenadine
Glace Cherries (optional)

- Pour each glass almost full with ginger beer, then add the juice of 1/3 lime, a good splash of grenadine, and finish off with a glace cherry. Easy as that!

I hope you are having a good Monday! I have really struggled to get any proper sleep over the last week, so I hope that changes soon. It was Kev's birthday yesterday, and so we went to this lovely restaurant in Finnieston called Fanny Trollopes - and yes, it might have a peculiar name; but you couldn't dine in a more friendly place! The food was absolutely stunning! And they didn't even flinch when I asked if they could make something vegan for myself. The birthday boy was so impressed that it's now his favourite restaurant here in Glasgow, fancy that!

Tonight, I am playing badminton,tomorrow's college, and I hope I hear about starting my new job soon!
What have you got planned for the week?

In any which case I wish you a merry Monday! x J

Friday, 5 January 2018

Vegan Banana & Peanut Butter Cupcakes

Good evening good people!

Today I thought I would post a little sweet treat up for you - recipe courtesy of Blue Cross for Pets. I hosted a little charity evening last year and these went down a treat! Last time I had a clothes swap I also made these, and there were none left by the time they'd scuttled home.


These a vegan, and not dry! I have tried a few vegan cake recipes and usually 50% of the time it works - I have got to practise a little bit more, and collect my absolute favourites: these cupcakes are definitely up there!


Vegan Banana & Peanut Butter Cupcakes - Makes 16


Ingredients
240 self-raising flour
140g golden caster sugar
1/2 salt
1 tsp bicarbonate of soda
240g egg-free mayonnaise such as May-O
2 large or 3 small ripe bananas, mashed
1 tsp vanilla extract
25g (or 50g) vegan dark chocolate chip

For the icing
80g vegan margarine
250g icing sugar
25ml vegan milk (I usually use vanilla soy, oat or almond milk)
2 tbsp smooth peanut butter

- Pre-heat the oven to 170C or 150C fan.

- In a bowl, combine flour, sugar, salt and bicarbonate of soda. Make a well in the middle and tip in mashed bananas, the mayonnaise, and vanilla extract. Stir well to combine and the swirl the chocolate chips through.

- Spoon mixture into cupcake cases and place in the middle of the oven, and bake for about 20 minutes.

- When the cupcakes are done, let them cool a little and then mix all the icing ingredients together until you have a smooth, lush texture, ice the cupcakes whichever way you like! Add sprinkles if you want, and serve!

These will keep in an airtight container for two days, buuuut I doubt they'll last that long!

What is your favourite vegan cupcake recipe? I would love some more inspiration!

I just came back from a long walk here in Glasgow, walked through Kelvingrove Park and around a few neighbour hoods that I have lived in the past. Certainly builds up an appetite! Time for dinner in a bit, yum!

Have a lovely evening!


Thursday, 4 January 2018

Sweet Potato, Spinach and Lentil Dhal

So today, I thought since I have had a re-boot myself, I would share a recipe that was one of the first I posted on my blog actually! When I was a child, I was the pickiest of eaters, and now.... well - the first time I tried this dish it was probably one of those "hang on a minute.... this is vegetarian and actually TASTY?!" type of moments. Since then I have made it time and time again, despite usually not liking making the same dish again... A few recipes just sort of stick around!

I hope you enjoy this as much as I do!

Sweet Potato, Spinach and Lentil Dhal (Serves two)


Ingredients
450 ml vegan stock (I use Knorr)
1 small onion, finely chopped
1 red chilli (or 1/2 if you don't like it too spicy) deseeded and finely chopped
100g red lentils
1 medium sweet potato, peeled and diced
1 tsp turmeric
1 tbsp Garam Masala
A few handfuls of spinach
Salt to taste
Pitta bread or rice to serve

Don't you just want to stick you hand in there, like Amelie Montmartre?

- Start by making the stock in a medium sized pan, then add your onions, chilli, lentils, sweet potato and spices. Cover and cook for about half an hour until the sweet potato and lentils are tender. In the mean time, if serving with rice, make sure you time that right for when the dhal is ready.

- Once the dhal is ready, tip in the spinach and stir until it is wilted - this should only take a minute or two. Serve up with rice or bread and enjoy!

We had it with rice today, but usually we serve it with pitta bread. Other than that, I am just waiting on the thumbs up to start my new job - and I finished reading Philip Pullman's "The Books of Dust: Volume One - La Belle Sauvage" and wow! I haven't read his Dark Materials series for over a decade, but being teased into that world again - it was just awesome! I only bought it the other week as well, and though I am a slow reader, I managed to inhale it!


Are you reading anything at the moment?

Have a lovely evening,

J

Wednesday, 3 January 2018

Long Time no See!

Right, so it has been ridiculously long since I have posted anything - but there were a few reasons for that.


1. One of my previous jobs were grinding me down mentally to the point of me just floating around wondering what I was doing with my life. Thankfully, I had amazing support, and I made some amazing friends along the way of recovery - taking a few steps back, a time out, and heal. Also - we got a little kitten!! His name is Alphonse and he is disgustingly cute. And yes, he totally came into our home at the grand old age of two months and totally claimed the flat. So this is his kingdom now!



2. I was working hard, feeling overwhelmed and also I was studying (floristry), I still am studying actually - and it is only part-time, but jeez; a lot of work nevertheless! This next semester will be a little more demanding than the last - but I will power through it!

3. Part of the feeling of feeling overwhelmed also meant that taking photos of every new dish I made, uploading photos and writing became a bit of a struggle... But I might just be able to handle that now - I reset my laptop yesterday evening and am ready to rumble!

So yeh, those are the main reasons - and also, I have been reading tonnes! In 2016 I set myself a New Year's resolution (I know, I know, but this was actually quite achievable!) to read a book a month, and I did it! And then continued with it into 2017 and read 18 books last year! Eighteen!!!! I love delving into other worlds and just let myself be taken away on adventures.
I started playing badminton again last year as well, which has done me all sorts of good beyong imagining! In September I joined a local club, and I'm telling you - the members there are the best kinds of people! My sister also moved to Glasgow last year - which was the best surprise! So we have caught up with a lot of time that was lost when she was living back in Norway.

In addition to this, on a more food-related note, I have been eating more vegan foods over the last half year (those of you who follow me on Instagram - Julie_Skogedal) will probably have noticed all those stupid little hashtags.... (my boyfriend is a little daunted, but I'll try and make my transition as smooth as possible, and I wont stop him eating whatever he wants - this is just a personal choice for me!) This year, I want to challenge myself to eating close to all vegan. Although.... Today, on day THREE I grabbed a bottle of aloe vera juice which tends to always be vegan, but I noticed hey had added honey in it, probably because it was out of a health cafe - but it is all just a learning curve, and I hope to discover loads of great new recipes and be forever inspired by my blog-friends too!

I hope you have had a good start to 2018, and I'll be looking forward to sharing recipes and adventures with you as we go along!



xox J