Sunday Treats – Mmmmmm nut butter cups….

I happened across a cracking recipe over at ‘this world i live in’ for nut butter cups.

These amazing little treats are raw vegan (and possibly also paleo friendly – but don’t quote me on that cause I can never quite keep up with what is and what isn’t pale-ok)

Had to share the link to the recipe here because they are simply divine…..

 

Raw Vegan Nut Butter Cups

 

I strongly recommend that you all go straight to your kitchens to make some for yourselves!

Happy sunday people, mwah xxx

 

 

btw you guys on Instagram? If so hunt me down @sookisu or post me your user name and I’ll pop by to admire your pics xx

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VB6 : Yo Sis…. (Basil and Tomato Pasta)

 

she’s got that VIBE (she’s got that vibe) VIIIBBEEE (that vegan vibe) VIIIIIBBBBBEEEEEEE!

Nope, not me: My big sis who texted me this week to tell me that’s she’s going to try VB6.

Even though I consider myself a vegan officianado (I have three cookbooks and a t-shirt), I hadn’t heard of this before, but check it out:

Mark Bittman's VB6

Mark Bittman’s VB6 (don’t click to look inside, I blatantly stole this image from Amazon, I’m hoping I won’t go to jail if I post the hyperlink here)

There’s a whole book about being plant based before 6pm.

Super cool.

Now, you guys all know that I’m down with this whole vegan thing because I think pigs, cows, chickens, even tuna and monk fish in the right light, are cute*. But anything that gets people thinking about an alternative way of eating, for health or any other reasons, is good with me.

Sooooo, any hoo, Big Sis texted me for ideas for lunch and that was the inspiration I needed to hop back on here and share a recipe.

Vegan Lunch Ideas

I’m not going to lie, there are days my lunch looks like this:   

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But there are other days that I get it right, and then fail to take a photo.

I’m a huge fan of salads for lunch but when I suggested this to my sister, she surprised me by confirming that salads are a no go for her (apparently the leaves get in her files, wtf?).

So I had to come up with something else. I think this recipe has a lovely mediterranean vibe and so is perfect for this summer heat wave we’re having. It’s also one of those meals that is super simple, it will serve for both dinner and then as a cold lunch the next day.

Simple Basil and Tomato Pasta

(Serves four (two for dinner and two for lunch))

  • 300 grams penne pasta
  • 3 cloves of garlic – finely chopped
  • 300 grams cherry tomatoes (use smaller sweeter tomatoes such as cherry or baby plum, not huge great hulking things) – halved
  • 2 good handfuls of fresh basil leaves
  • Salt for seasoning
  • 1 tsp olive oil
  • A generous drizzle of Garlic Oil

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Method

1. Put the pasta on to boil. Follow whatever method works best for you here, I’ve always followed the principle that you should allow 1 litre of water for every 100 grams of pasta and salt the water well, but I get that tonnes of salt is considered baaaad, so do what works for you. I spend a little extra on pasta to get a good quality thick shell that tastes good a al-dente.

2. Heat the olive oil in a large frying pan and fry off the garlic on a low heat, you don’t need to brown it off just soften it ever so slightly then add the tomatoes. Continue to cook for no more than two minutes – you want the tomatoes to be warmed but not to have lost any of their structural integrity.

3. Drain the pasta and drizzle with the garlic oil. Add this back into the pan with the garlic and tomatoes for a quick stir, season to your taste and then serve.

4. Put your lunch allocation in your lunch box and leave it to cool before adding your torn basil leaves (otherwise they will be wilted and mushy by the time you come to eat it at lunch tomorrow). Serve the remainder piping hot on the plate and tear the basil over the top.

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Super simple, super delicious. Also being as it is, a pasta recipe, this is probably the kind of food you should be steering clear of if you’re making the switch to VB6 for health reasons (white pasta = simple carbs and processed = not soooo good).

Mmmm, I’ve not had this in so long, I think I know what I’m having for lunch today…..

 

*Before anyone gets over excited about that little comment I’m just going to confirm that I’m being glib: there are a whole series of ethical and spiritual reasons I chose this lifestyle

Cinnamon Breakfast Pancakes : Let’s not kid ourselves ….

Vegan Cinnamon Pancakes

…. no matter how much coconut oil and wholewheat flour you throw in, pancakes drenched in maple syrup are never going to be a healthy breakfast, but still, let’s give credit where credit is due, they are healthier than the average pancake.

I spotted this delicious recipe for vegan cinnamon breakfast pancakes on The Sparkle Side Walk and I’ve literally been looking forward to trying them ever since!

Just one little over share before I go, hangover clothing is sooooo not my strong point:

This is not a squat booty

This is not a squat booty

oh yeah, that’s how I’m rollin’ this morning.

 

Mmmmmm Sandwiches (and a mushroom pate recipe)

I love bread. Bread, bread, bread.

I read so many blogs of people who are well behaved and who don’t touch the evil spawn of grain. But I do.

I’ve been having a sandwichy couple of weeks recently, I blame my sister for buying me this bit of neatness for my Christmas present:

Re-usable sandwich wrapper

Best present ever – a reusable sandwich wrapper!

My favourite sandwich at the moment is mushroom pate with sliced cucumber. Go on, have a go, it’s delicious:

Reusable Sandwich Wrapper

Sandwiches and saving the world all in one lunch break? Oh yes.

Peppery Mushroom Pate with Thyme

Ingredients

  • 250 grams chestnut mushrooms
  • 50 grams bread crumbs
  • 1 onion finely chopped
  • Half a fresh chilli de-seeded and finely chopped
  • 1 clove of garlic finely chopped
  • 1 good handful of fresh thyme
  • 2 tsp course ground black pepper
  • pinch salt

Homemade mushroom pate

Method

  1. Fry off the onion and mushrooms in a frying pan until the onion is just beginning to brown then add the chilli, garlic, thyme, salt and pepper and sizzle for another five minutes
  2. Allow to cool and then place all the ingredients into a mixing bowl and blitz with a hand blender.

Voila – a delicious herby and very peppery mushroom pate!

This isn’t a sponsored post but if you did want to grab yourself the bit of neatness that is the reusable sandwich wrapper they are available here : Ananda Foods

Nom, nom Mexican style breakfast wrap…..

Firstly the apology:  Yep, I know its been two weeks. But surely you know me well enough by now to know that sometimes you get tonnes of posts and sometimes you get, well…. Zip.

Needless to say I’ve been working like a dawg on a big project and trying to stay sane by fitting in some workouts in between, I’m afraid that when there’s a shortage of time in my world, it’s the blogging that takes the hit.

But now, I’ve got four days off work.

Four. Whole. Days.

As you can tell, I’m a little excited by this prospect. The Boy and I are off to the Devonshire Arms for a Valentine’s treat on Sunday night and best of all, their Michelin starred restaurant have agreed to cook vegan for us. Oh, woop woop, I’m so excited, please let it not be a let down!

Mexican Style Breakfast Wrap

Anyway, I’m feeling smug because I’ve already done a 10k run this morning, followed by twenty lengths of the pool and now I’ve just polished off one of these bad boys:

Vegan Breakfast Wrap

Vegan Breakfast Wrap

This is another one that does not need a proper recipe:

  1.  Throw mushrooms, fake bacon and diced tomatoes in a pan and fry them up.
  2. Serve in a wholemeal wrap and top with avocado and jalepenos. This would have been even better with coriander but we didn’t have any in, boo.
  3. Accompany with a bucket of coffee.

Mmmmmm, nom nom nom. Smug Saturday continues….

Oh yeah, look what I’m going to make this weekend….

The lovely Ally at Made of Stars posted a recipe for this chocolate bark:

Photo credit : Ally at Made of Stars

Photo credit : Ally at Made of Stars

How amazing does that look?

I’m off on an expedition through the snow to try to track down some vegan white chocolate and then I am going to make the biggest slab of this ever. I may or may not post a photo of the end result as I am not convinced that my culinary skills are quite what Ally’s are!

Now, Ally gives the impression that it’s not that healthy, but don’t be fooled, chocolate comes from coco beans which grow on trees (like apples and oranges), this is therefore totally fruit based and counts as one of your five a day……

Surf’s SUP Sunday and Mini Yorkshire Puds

Brrrr, its chilly out there. That didn’t stop us heading up to Tamworth for a slightly foggy paddle with Central SUP this morning.

Having not found the time for any paddle boarding since October it was great to be out on the water, and a relief to find that I was capable of not going in the water.

However, a heavy week of Crossfit pull ups and a faster than average river flow for the paddle did not make for happy bedfellows. Ouch my shoulders ache!

Taking a photo on an i-phone whilst balanced on a paddle board in a river that's faster flowing than it looks : not that easy. Hence why Mr HFTB took it!

Taking a photo on an i-phone whilst balanced on a paddle board in a river that’s faster flowing than it looks = not that easy. Hence why Mr HFTB took it!

Now it’s Sunday evening and we all know what that means, oh yes, it’s Roast Dinner Time. Tonight for a treat we’ve had Yorkshire puds. Normally, these would be accompanied by super delicious red wine gravy, however, my ‘dry january’ means there’s not a bottle open so I’ve let the standards go and have just made gravy with granules, it still tastes awesome.

Mini Yorkshire Puddings

If it was socially acceptable to eat just puddings and gravy, I would. However, in the interests of convention these were served with a roast dinner.

If it was socially acceptable to eat just puddings and gravy, I would. However, in the interests of convention, after the photos were taken, these were served with a roast dinner

Ingredients

  • 100 grams self raising flour
  • 80 militres vegan plain yoghurt (I used Alpro ‘Simply Plain’)
  • 100 militres soya milk (it tastes better unsweetened, but I didn’t have any in)
  • A small squeeze of lemon
  • A good pinch of salt

Method

  1. Throw everything in a bowl and beat with a hand mixer. Don’t sieve the flour, seriously, life is too short. 
  2. Oil a cup cake tin and spoon a tablespoon of batter into each divider.
  3. Cook on 180 degrees for 15 minutes, until they are risen and golden. The puds should sink in the middle when you take them out so that they look like traditional yorkshire puddings : mine didn’t as I committed the cardinal sin of blogging and cooking at the same time and managed to put the oven on too high a heat and then over cook the puddings. Doh.

 

Happy Sunday Evening everyone, don’t you even think about Monday morning yet…..