Tag: brunch

Tofu scramble with cavolo nero [vegan]

I’ve definitely become a breakfast convert. Don’t get me wrong, I never skipped it, I can’t miss meals….I mean, food, hello!! I just wasn’t ever that adventurous. Back in the day, I used to just eat very sugary cereal or a couple of slices of toast and jam. Pretty standard, pretty dull. Don’t get me wrong, I sometimes do just eat toast and jam, and have a pretty standard weekday breakfast of porridge, dang good porridge, but at the weekend I try to create a delicious more complex breakfast, after all it’s the most important meal of the day, right?

I used to really enjoy eggs for breakfast, so if you’re new to veganism or looking for alternative and are missing that eggy texture to go with your breakfast then you really need to try tofu scramble. Tofu is pretty bland on it’s own but once you’ve added some spices you’ve got yourself a flavoursome dish.

 

Tofu scramble with cavolo nero
Serves 2

1 block of firm tofu
4 stalks of cavolo nero
1 tbps coconut oil
1 small onion
1 tspn turmeric
1/2 tspn cumin
A pinch of ground coriander
A pinch of dried chilli flakes
Salt and pepper

  • Empty the tofu out of the pack and drain any liquid. Pop the tofu block on a plate, and place another plate and a heavy object on top of it and leave for half an hour to drain any excess liquid. 
  • Melt the coconut oil on a medium heat in a frying pan.
  • Finely chop the onion and add to the frying pan, fry for five minutes until softened.
  • Add the tofu and using a wooden spoon gently break it up.
  • Add the turmeric, cumin, coriander and chilli flakes and stir into the tofu.
  • De-stalk the cavolo nero and finely chop, add to the tofu. 
  • Leave to cook for ten minutes, stirring occasionally so it doesn’t stick to the pan.
  • Season with salt and pepper.

Enjoy!

Veronica x

Cranberry Maple Pecan Pancakes [vegan and gluten free]

Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. 😉

Cranberry Pancakes veganCranberry Pancakes vegan

Cranberry Maple Pecan Pancakes
Makes 4-6 pancakes

For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil

For the topping:
100g Cranberries
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water

  • In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
  • In a frying pan, melt the coconut oil on a medium heat. 
  • Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
  • Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
  • Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
  • Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.

Perfect for Christmas morning! x

Oat Flour, Apple Pancakes

Somehow January seems to have drifted into mid-February and it’s only just now, sitting down to write, that I’ve realised. Like the onset of that really fine rain that you don’t notice until you’ve been walking for twenty minutes and suddenly realise you’re soaked through.  

Pancake day has come and gone, along with Valentine’s Day. I feel like I’ve barely had time to even think about making pancakes or how a day of forced romance and red roses makes me queazy. 

The year has just jumped into full swing as if those quiet Christmas evenings sat around the tree never happened. I’m back at work, busy as ever, back commuting up to Manchester one day a week. Trying to keep on top of making packed lunches, daily stretches and exercises, mindfulness practice and getting to bed on time. Oh and I’ve missed out one thing, watching series two of Forbrydelsen aka The Killing. I’m managing (just about) although it always seems to be bedtime that slips. So now I blame myself for having a sore throat and a sniffily nose, after all there were only so many weeks elderberry tincture and echinacea tea could hold off a cold. Turns out its five. 

On the upside it gave me the chance to use a newly learned phrase from my Thursday visits up north. I explained to my Yorkshire boyfriend that “I’m full of cold” whilst feeling pleased but snotty. It got me out of the Saturday morning food shop and I stayed at home in the warm reading my new favourite book, Quiet

Truth be told, I did actually manage to whip up some pancakes on the appropriate day. However my lack of preparation and empty cupboards meant I had to make do without my favourite vegan pancake flour, buckwheat. Instead I made Oat Flour Griddle Cakes from Thug Kitchen. They make for a hefty, satisfying American pancake, not a crepe-type lemon and sugar number. So I thought I’d share my adapted recipe on the off chance your cupboard is also lacking in stoneground buckwheat flour : )

They’re the perfect answer to pancakes when the day springs itself upon you and all you have in the cupboard are oats.

Oat-flour-pancakes Vegan-gluten-free-pancakes

Oat Flour, Apple Pancakes

125g Porridge oats
2 tbsp Ground flax seeds + 6 tbsp water
40g Porridge oats
1 1/2 tsp Baking powder
1 tbsp Coconut Sugar
1 tsp Ground cinnamon
1/4 cup Unsweetened apple sauce (or 2 small apples)
1 cup Non-dairy milk
Coconut oil for frying

For topping:
Maple syrup
Apple sauce
Ground cinnamon

  • If making the apple sauce from scratch, peel and finely dice 2 small apples and place in a small saucepan with 3-4 tbsp water. Cook on a medium heat for around 15 minutes and stir regularly, adding a little extra water if necessary until the apple has broken down and you have a good consistency. 
  • Whisk the ground flax seed and water together with a fork in a small bowl and set aside.
  • Grind 125g oats in a food processor for a few minutes until you have a fine flour.
  • Mix together the ground oats and remaining dry ingredients in a large bowl.
  • Put a large frying pan on to a high heat so you’re ready to start frying straight away.
  • Make a well in the dry ingredients and add in the flax mixture, milk and 1/4 cup of apple sauce, leaving the remaining for topping. Mix together until just combined.
  • Add 1 tsp coconut oil to the pan, then spoon in just under 1/2 cup of the batter. You should be able to fit 3 pancakes the pan at a time. Fry for a few minutes until they start to brown and then flip using a spatula and fry for another couple of minutes until brown.
  • Keep warm under a grill whilst you fry the remaining pancakes.
  • Serve straight away with maple syrup, apple sauce and a sprinkle of ground cinnamon.

Homemade Baked Beans & Hash Browns with Wilted Chard

I feel like I never get a chance to enjoy breakfast. I see all these pictures over on IG, mainly full of neatly stacked pancakes, perfectly positioned smoothie bowls and tasty looking porridge. I know this may sound slightly odd if you follow our account on Instagram, you’re likely to find images matching that description. Full disclosure, it is Amy who mainly takes the photos you see over on our feed, yep she lives an Instagrammable life, well she doesn’t really, I’ve seen her flat, do such lives actually exist? 

Let’s talk real. The reality of my breakfasts in the week are throwing some oats in a bowl with some water, (I don’t like my porridge with milk – non dairy obvs) chucking it in the microwave at work and hoping it will turn into some form of porridge that’s not too lumpy, and maybe I’ll chuck a banana on it or some granola, nothing worth taking a well lit photo of.

When it comes to the weekend that’s when the pancakes could be happening, but they don’t – I have to get out to walk the dog or I’ve got to get my porridge down me quickly so I can get out for my long training run so the whole day doesn’t disappear. But, this weekend I made time for breakfast. A proper breakfast. One to take my time over, to enjoy properly.

hash-browns-and-baked-beans
Homemade Baked Beans & Hash Browns with Wilted Chard 

For the hash browns:
2 potatoes
1 onion
1 tspn turmeric
1 tspn cumin seeds
Salt and pepper
Coconut oil

For the baked beans:
1 tin of haricot beans
1 tins of borlotti beans
1 tin of chopped tomatoes
1 onion
1 clover of garlic
1 tspn cumin
1 tspn paprika
A couple of dashes of tabasco
1 tspn chilli powder 
Salt and pepper

  • Grate the potatoes and squeeze all the water out of them.
  • Thinly slice the onion and mix together with the grated potato.
  • Stir through the turmeric, cumin seeds and season with salt and pepper.
  • In a frying pan, melt the coconut oil on quite a high heat and place heaped spoonfuls of the potato mix into the pan (you can probably cook about 3 or 4 at a time). Flatten them out into patties using a spatula.
  • Once they have cooked on one side turn the hash browns over, the cooked side should stick together. Once they are done, put them on a dish and keep them warm under the grill as you cook the rest of the mixture.
  • Thinly slice the onion, melt the coconut oil in a saucepan and slowly cook the onions. Add the beans and spices to the pan along with the tomatoes.
  • Slowly bring them to the boil and then simmer gently for 15-20 minutes. Add the tabasco and some chilli powder.
  • In another pan, add the chard and cover with boiling water. Simmer for 5 minutes until wilted, then drain any excess water.

Weekends aren’t always those lazy, foodies filled ones we see. But, I’m definitely going to try and slow them down somewhat and make them more enjoyable.

Happy brunching!

Veronica x