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Garlic Asparagus with Plentiful Mushrooms on Toast

It’s a beautifully warm rainy Sunday morning.

Sunday is my favorite day of the week, because it’s peaceful and always feels like it gives me permission to be lazy and restful.

In fact we all seem to live a crazy existence, yet Sunday helps us to unwind and reflect on what we’ve done over the past week and eases us into the next.

Do you agree?

Plus it’s raining today, which means a day in my pj’s cooking, eating, reading and resting.

Did someone say ‘cooking?’ and ‘eating?’

MEEEEEE!

Sooooo….. yesterday I went to my local market and bought a bunch of asparagus and mushrooms, with no real intention of what to actually use them for.  Yet this morning I’m thinking ‘Breakfast!’

Yey!

So with the help of this ‘vegetarian recipe‘ from Sweet Remedy I came up with this tasty vegan version 🙂

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Here’s what you’ll need (the recipe is for one, so just double up for 2 and so on….)

4 asparagus stalks
1 Tablespoons coconut oil
1  garlic cloves, finely cut
1 cup  mushrooms, sliced
2 slices of home made wholemeal bread
a sprinkle of home grown parsley

What you’ll need to do:

Lay the asparagus stalks onto a baking sheet. Drizzle the olive oil and garlic on top, coating everything evenly and place into the oven (should take around 5-10 minutes). Then melt the coconut oil in a pan and toss in your sliced mushrooms. Cook until browned on both sides. Whilst doing that toast the bread and once the asparagus is cooked top the bread with the oven roasted garlic asparagus. Add the cooked mushrooms and sprinkle with the parsley.

Now EAT!!!

What do you think?  If you find the bread too hard, moisten it with a layer of coconut oil top.

Ooooooooh delicious 🙂

Enjoy

 

Paula x

 

 

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Breakfast Scrambled ‘egg’ Tofu with Leek in Pitta Bread

I used to love eggs….

I used to love egg and soldiers (if you don’t know what that is google it, as obviously I don’t have a picture – being vegan now and all that).

That was before I realised and learnt about the horrific conditions that lay (no pun intended) before a hen whilst producing egg after egg after egg.  Or the fact that male chicks are killed just because they don’t have the reproductive organs to give us what we want for breakfast (or dinner if that’s what you prefer or preferred).

This isn’t about making something taste the same as egg

No, far from it.

But it’s about creating a tasty, cruelty and life giving free alternative to what we all know and love as breakfast.

So I made this today and was pretty proud of the outcome (smiling inwardly because it didn’t cost a life)

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So do you want to give it a go?

Here’s what you’ll need:

(serves: Serves 2-3)
  • 15 oz. tofu, firm (about 415 grams)
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. turmeric powder
  • 3 Tbsp vegetable stock
  • 1 Leek
  • coconut oil
  • Organic Pitta Bread
  • plus a can of plum tomato’s and kidney beans) optional on the side

What you’ll need to do

Drain the tofu from the water and place to one side.   Now heat a nonstick pan (I used a wok) or if you don’t have nonstick make sure you use enough oil to stop it from sticking.  Then place it over a medium heat.  Plop a knob of coconut oil into the pan and add the tofu (breaking it up by hand so it resembles scramble egg) and toss it together with all the spices.

Then slice a leek and drop that in with it.  Using a spatula mix all the ingredients together so it turns a lovely yellow colour and start cooking.  Now add the veg stock a tablespoon at a time, bring it to the boil so it absorbs the tofu each time you add it.

Whilst this is cooking, in a separate pot just heat your can of tinned tomato’s and kidney beans adding a dash of paprika if you wish!

Once both are cooked thoroughly (i.e the leek has softened and the tofu absorbed all the stock) serve in your pitta bread and enjoy!

Oh don’t forget to salt and pepper the tofu for extra taste!
Soooo what do you think?

Let me know

 

Px

p.s thanks to Fork & Beans for this amazing recipe which I used to create this 🙂

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Over-ripe Mashed Banana Fritters

Yep you’ve guessed it we’ve got loads of banana’s again. This time they are all really over-ripe – which means they are really REALLY tasty!

Because, as you know, I hate waste…..I also LOVE breakfast!  So if I was going to be eating a good hearty breakfast, then the banana’s had to be used!

Plus as we are always getting these babies; I wanted to find something that you’d use too 🙂

These are soooo tasty; that tasty I’ve been having them every few days – either for breakfast or for desert!  As a new found vegan, it’s not been that easy to replace the donuts I loved or the milk fueled puddings I used to adore!  So this is a great replacement!

I guarantee you WILL love them!

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What you’ll need:

(Makes about 4-5 fritters)

2 largish banana’s (over-ripe only!)
4-5 tablespoons of flour
1/4 teaspoon of baking powder
1/8 teaspoon of bicarb soda
1 teaspoon of sugar (if wanted)

What you’ll need to do:

Mix the flour, baking powder, soda and sugar in a bowl.  Then mash the banana with a fork in another bowl and stir the flour mixture into it.  Heat the frying pan to medium hot, coating the area with oil (bottom of the pan).

Once it’s warm enough (starts to bubble slightly), scoop a tablespoon of the mixture into the pan and flatten it slightly.  Fry one side until it’s a medium brown colour and then flip over and do the other side.  Once both sides are cooked you can lay on a sheet of kitchen paper to soak up any excess oil and then serve.

I served mine with a drizzle of maple syrup, but you can leave it as it is or add whatever topping you fancy!

Now tell me you don’t love them!

p.s thanks to this great recipe from Food.com

 

Px

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Breakfast Banana & Blueberry Pancakes

What to have for breakfast on a beautiful Saturday morning….hmmmmm

These were my very thoughts after my morning walk with Tommy (the dog) and the fact that yet again we’ve received two boxes of perfectly edible banana’s.  All in pretty good nick, with the odd brown/black bits – but that’s the best way to have them right?

Sadly, most people don’t see this fact which is why Banana’s seem to always be in our collections each week.

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I’m always trying to come up with different ways to eat them. I’ve tried them on toast, bread, muffins and even in curries – oh and french toast (remember my post a few weeks ago?)   Banana’s go down really well as a breakfast, so to quench my banana thirst I made up these beautiful ‘stack-able’ pancakes; with a few blueberries thrown in for good measure!

They are sugar free, other than their own natural sugar’s of course and great for filling you up till lunch time!

What you’ll need:

(serves 1) 3 stack-able pancakes

1 tablespoon of oil
1 large-ish banana mashed
50g self-raising flour (or if you only have plain 50g plain with 1/2 a teaspoon of baking powder)
50ml of soya milk
a handful of blueberries (or whatever fruit you fancy tucking into)
a handful of sultana’s
a splash of lime juice (I like to use lime instead of lemon, but feel free to go with what you prefer!)

What to do:

Mix all the ingredients from mashed banana’s to blueberries into a nice batter (might be lumpy depending on how mashed the banana’s are). Heat the oil in a non-stick pan (i used my wok, just cos my non-stick sticks!) on a medium heat. Once hot, add 1 tablespoon of batter at a and fry on each side for 1-2 minutes, do as many as you like – however this made about 4 pancakes in total. As each one is done, stack them on top of each other and then add the lime, honey or sugar if you prefer and a sprinkling of sultana’s.

I ate them without the sugar, just because the honey, banana’s and lime made them yummy!

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Now eat 🙂  I promise you you’ll be wanting more!

Lunchtime?

I will be!

Px

 

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French Toast with a Banana & Cinnamon twist!

Call me a ‘French Toast Virgin’ but I’ve never had the stuff, not even in my carnivore days (I’ll explain that one to you some day).

So why now?

As per usual we’d had a stack load of banana’s from our latest, Real Junk Food Portsmouth collection/interception at The Fruit Basket in Stubbington (a little village not far from me).   Most week’s we get shed loads, and Banana Bread (albeit scrummy) does get a bit boring after the third slice or two…..

So, in my limited capacity as a new vegan; I wanted to use up the banana’s in my breakfast rather than in ‘just another cake’.  So I Googled it, saw a few idea’s and rather than copy completely I took a snippets of ideas from a great blog by the name of Fettle Vegan – just on this very theme!

So here it is – looks good right?

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If so check the recipe below – and let me know what you think – or if you’ve made any additions or changes!

French Toast with a Banana & Cinnamon Twist!

Ingredients (you’ll deffo need)

3 ripe banana’s (very ripe in my case – they taste better that way)
177 ml of soya milk (or any vegan milk – I reckon almond would be even better!)
1 1/2 tsp of cinnamon
1 1/2 tsp of vanilla essence
4-6 slices of vegan bread

Additions:

A squeeze of lemon juice
A sprinkle of chopped almonds (flakes I used)
A drizzle of maple syrup (yep used that again!)

What you’ll need to do:

Mash the banana’s (peeling them first of course!), pour in the soya milk and the vanilla essence and mix all together.  Then dip and cover both sides of the bread, whilst you grease up a non-stick pan or griddle heating it gently.   Once dipped and fully covered place on the pan and let it cook each side for about 5 minutes, until the edges stop bubbling and both sides are golden brown.  It’s up to you how much you cook, I left mine a little bit soggy (truth be told) as I quite like the bread and butter feel to the dish – but if you like it crispy then go for it!

Once done on both sides, drizzle with the flaked almond and the maple syrup!

Hope you enjoy it as much as I did – I’m off to make a little batch now – it’s 8.30pm and I’m feeling it again after writing this!

Px

 

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