I’m also considering adding ‘can bake a pretty great batch of cookies in <20 minutes’ to my skill set. I have the recipe memorised now and everything.
Everyone wants to employ someone who can do that, don’t they?
If you’re looking for a cookie recipe, this is it. Although I probably edited it because I don’t think blackstrap molasses and molasses sugar are the same thing.

I’m also considering adding ‘can bake a pretty great batch of cookies in <20 minutes’ to my skill set. I have the recipe memorised now and everything.

Everyone wants to employ someone who can do that, don’t they?

If you’re looking for a cookie recipe, this is it. Although I probably edited it because I don’t think blackstrap molasses and molasses sugar are the same thing.

Posted 1 year ago with 6 notes #food #cookies #recipe #picture #vegan

Tortilla Bowl Soup
Makes 2 Generous Portions
Quick, easy and good comfort food. Also good for using leftovers from fajita night.
2 Tortilla Wraps
1 Can Baked Beans
1/2 Cup Rice
1/2 Cup Sweetcorn
1/2 Cup Cooked Mixed Veg (onions, peppers, carrot, etc)
Mexican Spice Mix (chili, oregano, cumin, coriander, paprika)
*
Cook the rice
Put rice, beans, veg, sweetcorn &amp; spices into a pan and heat through. Add more water if necessary.
Line a bowl with a tortilla wrap
Serve with guacamole, salsa and baked tortilla chips (optional)

Tortilla Bowl Soup

Makes 2 Generous Portions

Quick, easy and good comfort food. Also good for using leftovers from fajita night.

  • 2 Tortilla Wraps
  • 1 Can Baked Beans
  • 1/2 Cup Rice
  • 1/2 Cup Sweetcorn
  • 1/2 Cup Cooked Mixed Veg (onions, peppers, carrot, etc)
  • Mexican Spice Mix (chili, oregano, cumin, coriander, paprika)

*

  1. Cook the rice
  2. Put rice, beans, veg, sweetcorn & spices into a pan and heat through. Add more water if necessary.
  3. Line a bowl with a tortilla wrap
  4. Serve with guacamole, salsa and baked tortilla chips (optional)
Posted 1 year ago with 11 notes #recipe #food #tortilla #soup #vegan #picture

When I&#8217;m in charge of my own shopping, I plan out meals for the week, and leave the day before the next shop as a &#8216;use up leftovers&#8217; day.
At home, Mum plans out dinners and lunches are for using up leftovers. Which is kind of fun, because it&#8217;s like being on some sort of cookery challenge show where you have to make meals using specific ingredients :P
Anyway, today&#8217;s challenge was rice, sugar snap peas &amp; spinach. With the added (self imposed) challenge of it being hot out and not wanting to cook or eat a hot meal.
So, the basic outline followed by what I actually used is:
Leafy Base (spinach)
Grain (rice)
Veggies (sugar snap peas, peppers, spring onions, grated carrot, mushrooms)
Dressing (soy sauce, lime juice, sesame oil, coriander and chilli)

When I’m in charge of my own shopping, I plan out meals for the week, and leave the day before the next shop as a ‘use up leftovers’ day.

At home, Mum plans out dinners and lunches are for using up leftovers. Which is kind of fun, because it’s like being on some sort of cookery challenge show where you have to make meals using specific ingredients :P

Anyway, today’s challenge was rice, sugar snap peas & spinach. With the added (self imposed) challenge of it being hot out and not wanting to cook or eat a hot meal.

So, the basic outline followed by what I actually used is:

  • Leafy Base (spinach)
  • Grain (rice)
  • Veggies (sugar snap peas, peppers, spring onions, grated carrot, mushrooms)
  • Dressing (soy sauce, lime juice, sesame oil, coriander and chilli)

Pancake Sunday, &#8216;vegan butterscotch syrup was on sale at the market yesterday&#8217; edition.
100g (1 Cup) Oats
70g (1/2 Cup) SR Flour (or plain flour plus 2tsp baking powder)
360ml (1 &amp; 1/2 Cups) Milk (I used almond)
Veg Oil (for cooking)
1 Sliced Apple
Butterscotch Syrup
These measurements are pretty approximate &#8230; I usually add the milk bit by bit from the carton until the consistency seems about right :)

Pancake Sunday, ‘vegan butterscotch syrup was on sale at the market yesterday’ edition.

  • 100g (1 Cup) Oats
  • 70g (1/2 Cup) SR Flour (or plain flour plus 2tsp baking powder)
  • 360ml (1 & 1/2 Cups) Milk (I used almond)
  • Veg Oil (for cooking)
  • 1 Sliced Apple
  • Butterscotch Syrup

These measurements are pretty approximate … I usually add the milk bit by bit from the carton until the consistency seems about right :)

Ok, not a recipe, seen as I never use measurements and the ingredients change every time I make this. But granola is really easy to make, and easy to adapt to what you have/what you like.

Ingredients

  • Sunflower or Vegetable Oil
  • Maple Syrup
  • Golden Syrup
  • Nut Butter (optional)
  • Oats
  • Nuts (almonds, chopped mixed nuts, etc)
  • Seeds (sesame, sunflower, etc)
  • Dried Fruit (raisins, sultanas, cranberries, etc)

Steps

  1. Combine oil, maple syrup and golden syrup - roughly a 1:1:1 ratio and a tablespoon of each - and stir. If you’re adding peanut butter, this is where you’d stir it in.
  2. Add nuts and seeds, and stir through.
  3. Add oats, a little at a time. Stir through before adding more. They should be lightly coated in the syrup, but still sticking together.
  4. Spread the mixture over a baking tray/baking sheet. Don’t be too finicky about it if you want clusters!
  5. Bake at 175°C/350°F for 5-10 minutes, turning half way. The granola should be just starting to go golden when you take it out.
  6. Put the granola back in the mixing bowl, and gently stir the dried fruit through. Of course, you could also just sprinkle the dried fruit directly onto the baking tray. That works too :)
  7. Bake for another 5-10 minutes, but check it frequently as it can burn quickly!
  8. Take it out the oven, leave it to cool and store in pretty jars (optional).
Posted 1 year ago with 8 notes #granola #recipe #breakfast #vegan #oats

Mushroom Risotto
1 tbsp Olive Oil
1 tbsp Sesame Oil
1 Onion (chopped)
1 Clove Garlic (crushed)
125g Mushrooms (chopped)
150g Risotto Rice
500ml Stock (you may or may not use all of this)
1 tbsp Soy Sauce
1/2 tsp Coriander
1/2 tsp Chilli Powder (optional/to taste)
*
Fry the onion in the olive oil until soft
Add the garlic &amp; mushrooms, cook for a few more minutes
Add the sesame oil and rice, stir until rice is coated in oil
Add the soy sauce, chilli &amp; coriander
Spoon stock in, a ladleful at a time, allowing the rice to absorb the stock before adding more - this should take around 20 mins until the rice is cooked

Mushroom Risotto

  • 1 tbsp Olive Oil
  • 1 tbsp Sesame Oil
  • 1 Onion (chopped)
  • 1 Clove Garlic (crushed)
  • 125g Mushrooms (chopped)
  • 150g Risotto Rice
  • 500ml Stock (you may or may not use all of this)
  • 1 tbsp Soy Sauce
  • 1/2 tsp Coriander
  • 1/2 tsp Chilli Powder (optional/to taste)

*

  1. Fry the onion in the olive oil until soft
  2. Add the garlic & mushrooms, cook for a few more minutes
  3. Add the sesame oil and rice, stir until rice is coated in oil
  4. Add the soy sauce, chilli & coriander
  5. Spoon stock in, a ladleful at a time, allowing the rice to absorb the stock before adding more - this should take around 20 mins until the rice is cooked
Posted 1 year ago with 6 notes #food #mushrooms #risotto #recipe #vegan

Fajita Pasta
(I fully intend to redo this post with an actual recipe, and a picture that doesn&#8217;t include night-time lighting, my messy counter, and a mix of white and brown pasta because that&#8217;s all that is left&#8230;)
1 onion, 1 bell pepper (I used half red and half green) and 2 small carrots cooked in lemon juice and spices (chilli, coriander, oregano, salt and pepper) stirred through pasta. Quick, easy, and tastes good cold the next day! Also good with other pasta shapes. And without the pasta at all as a side to other stuff.
This has been another instalment of &#8216;super lazy recipe posts&#8217;.

Fajita Pasta

(I fully intend to redo this post with an actual recipe, and a picture that doesn’t include night-time lighting, my messy counter, and a mix of white and brown pasta because that’s all that is left…)

1 onion, 1 bell pepper (I used half red and half green) and 2 small carrots cooked in lemon juice and spices (chilli, coriander, oregano, salt and pepper) stirred through pasta. Quick, easy, and tastes good cold the next day! Also good with other pasta shapes. And without the pasta at all as a side to other stuff.

This has been another instalment of ‘super lazy recipe posts’.

Posted 1 year ago with 2 notes #recipe #pasta #vegan #food

Stuffed Tomatoes &amp; Peppers
It&#8217;s more finicky than my usual cooking, but a lot of alone time cooking works for me today. Bread, hummus and cookies are on the list for later :)
2 Large Tomatoes
2 Bell Peppers
Olive Oil
2 Onions
2 Cloves Garlic
2 Tbsp Crushed Cashew Nuts
1/2 Cup Rice
2 Tbsp Sultanas (optional)
Sesame Seeds
Parsley, Salt &amp; Pepper
*
Cut tomatoes and peppers in half. Keep the tomato seeds, throw the pepper seeds away.
Brush the peppers with a little olive oil and bake for 15 minutes at 190°C (375°C). Meanwhile, cook the rice.
Cook the onions, garlic &amp; cashews until soft (around five minutes).
Stir in rice, tomato pulp &amp; seeds, sultanas, parsley, salt and pepper.
Fill pepper and tomato halves with rice mix.
Drizzle with oil, sprinkle with sesame seeds &amp; bake for 30-40 minutes.

Stuffed Tomatoes & Peppers

It’s more finicky than my usual cooking, but a lot of alone time cooking works for me today. Bread, hummus and cookies are on the list for later :)

  • 2 Large Tomatoes
  • 2 Bell Peppers
  • Olive Oil
  • 2 Onions
  • 2 Cloves Garlic
  • 2 Tbsp Crushed Cashew Nuts
  • 1/2 Cup Rice
  • 2 Tbsp Sultanas (optional)
  • Sesame Seeds
  • Parsley, Salt & Pepper
*
  1. Cut tomatoes and peppers in half. Keep the tomato seeds, throw the pepper seeds away.
  2. Brush the peppers with a little olive oil and bake for 15 minutes at 190°C (375°C). Meanwhile, cook the rice.
  3. Cook the onions, garlic & cashews until soft (around five minutes).
  4. Stir in rice, tomato pulp & seeds, sultanas, parsley, salt and pepper.
  5. Fill pepper and tomato halves with rice mix.
  6. Drizzle with oil, sprinkle with sesame seeds & bake for 30-40 minutes.
Posted 1 year ago with 11 notes #recipe #food #vegan #peppers #tomatoes #rice

Shepard&#8217;s Pie (vegan)
(Or cottage pie. Once it&#8217;s veganised, the difference doesn&#8217;t really exist.)
I didn&#8217;t really measure anything out - I will do next time, so I can put up a proper recipe for this. I&#8217;ll take a proper picture then too!
The base is onions, garlic, carrots, lentils, beans, peas, sweetcorn, vegetable stock, tomato puree and seasonings (thyme, basil, salt &amp; pepper).
The top is garlic mashed potatoes.

Shepard’s Pie (vegan)

(Or cottage pie. Once it’s veganised, the difference doesn’t really exist.)

I didn’t really measure anything out - I will do next time, so I can put up a proper recipe for this. I’ll take a proper picture then too!

The base is onions, garlic, carrots, lentils, beans, peas, sweetcorn, vegetable stock, tomato puree and seasonings (thyme, basil, salt & pepper).

The top is garlic mashed potatoes.

Today is the boyfriend&#8217;s birthday! He wanted a chocolate cake with peanut butter frosting, so here it is :)
(Cake recipe is here and the frosting is just natural peanut butter, with almond milk added slowly until it reached the right consistency)
We&#8217;re spending the day in the park, then maybe having lunch somewhere, meeting up with his friends, then home for a relaxing evening watching films and cuddling :)

Today is the boyfriend’s birthday! He wanted a chocolate cake with peanut butter frosting, so here it is :)

(Cake recipe is here and the frosting is just natural peanut butter, with almond milk added slowly until it reached the right consistency)

We’re spending the day in the park, then maybe having lunch somewhere, meeting up with his friends, then home for a relaxing evening watching films and cuddling :)

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