All posts filed under: recipe

Foraged Nettle Soup | Eczema Diaries 3 weeks in

3 weeks in to my skin cleanse to battle chronic eczema, and my recipe for Foraged Nettle Soup.

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My eczema diaries | Day #1 

So here’s for some honesty. This might be the most honest post I have written and it’s about something I can be both very open about and also very conscious of. The only reason I am even writing this is because I have decided to start a body/food experiment for the next 30 days… and probably to continue afterwards. To see the results clearly for myself and hopefully for other peoples benefit I am going to document my progress,  if any at all, on here. This is all about my skin,  and my lack of any healthy,  clear,  itch free,  rash free,  chronic eczema free area of skin on my body. My body is head to ankles constantly covered in eczema. And not just that little patch some people get in the crook of their elbow eczema. .. but the kind that makes me scratch at my skin while I sleep until my lovely white cotton bed sheets are covered in blood (disgusting right?) So today I am taking control. I am going to do …

Lemon and Olive Oil Cupcakes

So here is just a little vegan cupcake recipe for Mothers Day. These were some cupcakes I made for a baby shower last week and everyone,whether omni or vegan, loved them! The olive oil content of these cake keeps them from getting dry and the cake part is not too sweet, so is balanced nicely by the sweetness of the frosting. They are also again pretty straight forward to prepare… another case of simply mixing the wet and dry ingredients together. Try to get hold of cold pressed olive and avoid using ‘pure’ olive oil or olive oil blends… in fact sometimes the cold pressed, though much better quality, is cheaper at the supermarket. I know this was the case at Tesco. Have a scout around and see what is available to you locally. Have a lovely Mothers Day everyone! Lemon and Olive Oil Cupcakes   Ingredients 2 cups plain flour 1 1/4 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup caster sugar 1/2 cup cold pressed olive oil 3/4 cup …

Cabbage Kotfas

I had my first version of these made for me years and years ago when I first joined the ship, by the ships First Officer at the time, Vincent. I believe his recipe originate from time he spent with the Hare Krishnas. Koftas were something I had never had before and absolutely loved them, making them every since for crew, for parties and also for a couple of wedding buffets last year. It is such an easy dish to make and can be put together with so many different sauces and sides. It is also very cheap once you have a well stocked herb and spice cupboard, which is somehting I highly recommend you get! To me herbs and spices are the complete backbone of vegan cooking! See my posts part one and two about my pantry staples to get an idea of the supplies that are good to have in house if you are getting serious about cooking. I admit that while only just getting to the end of ripping our house apart and …

Vegan Blueberry Muffins

Here is a pretty simple vegan blueberry muffin recipe. Still people ask me how can you bake without eggs and butter etc but it’s so so easy if you have the right recipes. I find it is just kinda rethinking the basics of baking and the equations of the recipe. Vegans did not invent eggless muffins and cakes, those recipes have been around for decades if not centuries. Back in early early 1900s during the World Wars women were coming up with new ways to make delicious treats with the rations they had… usual when they were very low or completely without dairy and eggs. This is my interpretation of vegan blueberry muffins in which I use the Baking soda with vinegar method to make them rise. In fact that probably my favourite method for all baking. It always seems failsafe. Check out my recipe for Chocolate and Coffee Cake and Chocolate Chunk Muffins. It tastes much better when you know its 100% free from animal products. Vegan Blueberry Muffins Yields 12 Ingredients 2 cups …

Sundried Tomato Pesto

I am throwing out another pasta recipe simple because I LOVE pasta. I could eat pasta everyday and be happy… every type of pasta.. pasta in soup, baked pasta, pasta salad and spaghettis! This is a recipe you can literally throw in to any blender appliance and end up with a gorgeous creamy sauce. I used a Nutribullet for mine but it would also would with a food processor, regular blender or even a stick blender. Currently I am feeling like I want to celebrate the simple foods. Things that you can make quickly after 11 hours at work all day and still it will taste delicious and not be too bad for you. Things that are not impossible to make that week before pay day when you look into the contents of your cupboards and try to work out how to be creative with some rice, pasta, baked beans, dried herbs and if your lucky half a tin on tomatoes and some spinach in the fridge. I find within the vegan online community the lines …

Roasted Garlic and Lemon Asparagus

Its coming to the end of asparagus season here, so if you can get hold of some still you have to give this recipe a go. This makes the perfect side dish to so many meals. Try it with lemon braised tofu or some kind of delicious vegan pie with new potatoes. Or just on their own is pretty damn awesome too. I have never really been a fan of asparagus until I tried it this way. The traditional boiled and smothered in butter I always found a bit boring and overrated. This bunch we grabbed last week while we were on holiday in Derbyshire, straight off Bakewell market. Then just a little olive oil, garlic, lemon and salt is all else you need to create these little gems.   Roasted Garlic and Lemon Asparagus   12 stalks of fresh asparagus olive oil 2 thick lemon slices/wedges 2 cloves garlic, chopped sea salt pepper to taste Pre heat your oven to 180c. With a sharp knife cut off the woody ends of the asparagus and place …

Rosewater Cupcakes and Vegan Weddings

I am ashamed to say its been over 6 months since my last recipe post, which really is pretty bad. Over winter I found it really hard to find inspiration. Our house was like a building site, literally. We had no floor for the first few weeks, we had plaster crumbling off walls and a ton of wallpaper to strip. We are finally at a stage of having a more welcoming home… at least parts of it anyway, (still waiting on buying carpets, buying a bed etc.) Though I will never forget those few weeks when all we had was a camping stove to cook all our food on! Now summer is nearly here, the house is warm, the kitchen (almost) stocked its definitely time to start writing and cooking awesome foods again. I have been busy the last few weeks catering a few weddings which has been amazing. The wedding season is here and with over 1% of the population of UK now vegan its now more than ever important to cater for vegans at big …

Savoury Pancake Stack with Pine Nut Cream (gluten free)

This recipe is something I tried last week, kind of just making it up as I went along. This is not something I usually do, I will usually thing about what it is a want to make then list all the ingredients I want to use etc. and work out the best way to make the meal. But with these pancakes it was different somehow, more creative and it felt wonderful. I knew I wanted pancakes, but nothing sweet and I just kind of went from there with whatever I happened to have in the cupboard. This Savoury Pancake Stack really is delicious, and it is really the Basil Pine Nut Cream that makes it. And it’s also gluten free! I hope you enjoy this recipe as much as I do. Savoury Gluten Free Pancake Stack   3/4 cup Chickpea Flour 1/2 Tbsp Chia Seeds 1/2 Tbsp Coconut Oil 1 cup Water Salt and Pepper to taste 4-5 cups of sliced vegetables of choice (I used portobello mushrooms, bell peppers, cherry tomatoes, red onion and …

Vegan Potato Gnocchi

Wow I cannot believe it has almost been a whole month since my last post! The last month has been absolutely crazy, going to sea, organising the ship, and now for the first time in months and months I am back on home soil in England. And this time permanently… or at least for a few years until I need to escape again. Its pretty exciting to be home and honestly can not wait to get more involved once again in some activism in the UK. There is so much need here for people to be active or for fundraising, especially for some animal sanctuaries that are barely hanging on. Take a look at my links page to see some awesome organisations in need of support… or maybe there’s a group in your area. I often feel there can be way, way too much focus within the vegan/vegetarian community on just the food/recipe aspect of vegan living and never enough focus on really being active within your community to generate change and directly help the …