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Showing posts from 2019

Red Lentil and Garlicky Vegetable Stew and Herb Dumplings - Vegan, Organic and Oil-Free

All this cold weather makes us crave warming stews or hippy slop as we usually call it!
For this one we fried 1/3 of a butternut squash, half a red pepper, 2 carrots, a handful of green beans and a bulb of garlic with a good sprinkle of mixed herbs, water and a splash of red wine for around 10 minutes.

Then we added a can of chopped tomatoes, 8oz water, 4oz washed red lentils, a teaspoon of ground cumin and simmered for around 20 minutes.

We made the dumplings earlier, as it's good to let the batter stand for at least 15 minutes.
We used to make the dumplings with vegetable suet, but have used rice as a replacement for years now. This time we used 6oz brown rice cooked in turmeric, 3oz wholemeal flour, half a chopped apple, 2 teaspoons of ground flax seeds, 1 teaspoon each of  baking powder, dried sage and thyme, a good handful of fresh parsley, a pinch of Cornish sea salt and a sprinkle of black pepper.

Use a tablespoon to scoop enough of the mixture to roll into balls on a flou…

Oven-Baked Tofu and Vegetable Burgers - Vegan and Oil Free

We made these quick burgers for lunch today.
In the food processor, we whizzed up firm tofu, garlic, leek, carrot, green pepper and mushrooms. With soaked sundried tomatoes, cumin, chilli flakes, black pepper, tomato puree and maize flour.
We were hungry so we just used raw vegetables, but the burgers are tastier if you fry the veggies first in a little soy sauce, or better still - use a variety of roasted veggies. 

Once all whizzed up - dollop on to a baking tray and bake in a hot oven for 15 minutes, then turn the tray round and bake again for another 15 need to turn the burgers over.

Leave them to stand for around 10 minutes...

And serve them up!
We had them on sourdough rolls with dry roasted potato wedges.

Here's our Simple Burger Recipe again if you are interested in trying this method.
Night, night,
Love Kay and Sime xx

Vegan, Sugar and Oil Free Pancakes

It is the final day of World Vegan Month and here is this morning's second breakfast!
For the pancake batter: we use a 200ml cup each of oats and stoneground wholemeal flour, then a tablespoon each of ground flax seeds and maize flour. Add a teaspoon each of baking powder (baking soda), ground cinnamon and vanilla extract. 200mls plant milk and top up with water...around 100mls for thick pancakes and add more for crepe like pancakes. Whizz up with a hand blender and leave to stand for 10 minutes and then fry in a hot non-stick pan.

Today we added blueberries and banana...

Which kind of caramelise when the pancake is flipped over.


We love how the blueberries sink into the centre.

We served them with a squeeze of clementine and soya yogurt. They are so easy to make and are lovely!

Love from a cold, wet and very windy Cornwall!
Kay and Sime xx

Breakfast Smoothies

Day 29 World Vegan Month.
This is what happens when we suddenly run out of porridge oats...
We had enough for a spoonful each, so instead of our usual bowl of joy - we made smoothies with pretty much the same ingredients with added greenness:
Spinach, apple, banana, raisins, rosehips, seaweed, cinnamon, ginger and turmeric. Our mix of flax, hemp and pumpkin seeds, a spoonful of porridge oats, matcha green tea powder and water. 

Wonderful stuff! 

And here's Fleaby - he just wanted to say hello!

Spaghetti Love

Day 28 World Vegan Month.
Organic whole wheat spaghetti, butter bean, red pepper and mushroom pasta sauce with salad leaves.
Such a busy time for us, so sorry we're not keeping up with the posts!
Night, night...Love Kay and Sime xx

Another Day, Another Dhal

World Vegan Month Day 25.
We are doggie sitting and really enjoy cooking on the Aga here...
And yet again, we have made a quick dhal - with onions, garlic, sweet potatoes, mushrooms and spinach, as well as the usual spices, red lentils and some passata.

Bye, bye from us and little Mabel! 

Cauliflower and Butternut Squash curry

World Vegan Month Day 24.
Cauliflower florets and greens, butternut squash, leeks, tomatoes, garlic, fresh ginger, dried cumin, coriander, turmeric and mustard seeds

Whizzed up leftover beany pasta sauce.

Mixed together to make a delicious curry.
As usual we served it with brown basmati cooked with turmeric.

We are off doggie sitting for a few days, but will try to continue sharing our posts.
Love Kay and Sime xx

Winter Warmer - Our Homemade Vegan Beer

A bubbling pan of Brewer's Gold and Cascade hops with warming winter spices of cinnamon, cloves and ginger, sultanas and orange peel.

Mixing brown sugar and barley malt extract in the fermenting bin.

Straining off the hops into the sugar and malt. 

Stirring to dissolve the sugar in the hot hoppy brew. 

We added enough cold water to cool the brew and sprinkled on the yeast.

We leave the yeast on top.

Then the lid gets fixed on tightly...

And topped off with a snazzy blanket to let it work it's magic for around 10 days.
It's Day 23 of World Vegan Month...we're not being very disciplined with our blog posts, but hopefully we'll manage to share some foodie posts over the next few days. 
Bye for now!
Love Kay and Sime xx

Spicy Bean Spaghetti

World Vegan Month Day 21.
Here's tonight's dinner... Haricot beans and vegetables with spaghetti.
Yesterday we had leftovers and tomorrow we will hopefully be able to share photos of our home brewed winter ale.

Night, night!
Love Kay and Sime xx

Fava Bean Stew and Braised Cabbage

World Vegan Month Day 19.
Tonight's dinner... We cooked up onions, garlic, sundried tomatoes in soy sauce, cumin, smoked paprika, sage and thyme.
We added carrots and French beans and cooked them with water, yeast extract, tomato puree and boiling water and simmered for 30 minutes.
We then added Fava Beans and roasted butternut squash and continued simmering for another 20 minutes.
We also braised a savoy cabbage in the oven in red wine and balsamic vinegar with chopped pear, pickled onions and dried rosemary. 

 After 40 minutes, we added chunks of leftover nut roast and baked for another 20 minutes...
And served with a baked potato.

Love Kay and Sime xx