For over five years now, my Wednesday Workshop children have requested these cookies as their end of term treat. Who would have thought that a vegan wholemeal cookie would be such a hit!
I must admit, the children were a little surprised when I first admitted that they were vegan, but it didn’t deter them. To be honest, I got more cautious looks when I told them they were wholemeal, but even this wasn’t enough to put them off. They enthusiastically tucked into them, then proceeded to give me lots of lovely compliments. Some even told me they were the ‘Best Choc Chip Cookies Ever!’ Now that’s an impressive accolade for a humble home-made cookie! Continue reading “Easy Vegan Choc Chip Cookies”
Apologies for the delay in posting this week’s recipe, but Lil’ L had the last week off school for half-term break. M managed to take four days off work so we really made the most of the family time together. We’ve been on bike rides in the beautiful Cotswold hills, forest and lake walks, a day trip to Cardiff, a couple of trips to the cinema and a visit to Hertfordshire to celebrate a family 50th wedding anniversary. It’s been one amazing, fun-packed week!
I also managed to create a tasty new recipe during the half-term break. The recipe was inspired by these beautiful chives (gifted to me by my friend Vicky ♥) and some tasty cheese scones that Lil’ L baked during a school cookery class.
For me, ‘cheese and chives’ is one of those classic flavour combos, and I could just imagine how well the combo could work in a savoury English scone.
Using my sweet scone recipe as a starting point, I switched the sugar and raisins for vegan cheese and fresh chives. Since I was planning to use Violife Original (a mild tasting vegan cheese), I decided to add in some nutritional yeast to ramp up the cheesy flavour.
Continue reading “Cheese and Chive English Scones…. Vegan Style!”
For this month’s entry to the Suma Blogger’s Network, I’m sharing a recipe for one of my all-time favourite snacks – Chocolate Rose Energy Balls ♥ They taste more like a decadent treat than a snack, yet they’re packed with nutrient-rich energy-fuelling ingredients.
Filled with wholegrain oats, nuts, dates and cacao, each ball provides a healthy does of protein, heart-healthy fats, slow release carbs, as well as vitamins, minerals and antioxidants. They are really satiating, so I find that just one is enough to fill me whenever I need an energy boost or afternoon snack.
They’re easily portable, so perfect for stashing in backpacks for day trips and bike rides. They also make a great after school snack. Lil’ L loves them! Continue reading “Chocolate Rose Energy Balls”
I absolutely love this time of year, with the trees full of blossom and the wisteria out in flower. Not only does it look stunning, but it smells glorious too! Here in Bath, the weather is finally starting to warm up and we’ve actually managed a few meals in the garden this past week. Our dinners have definitely shifted to lighter dishes, and I’m looking forward to sharing some of our favourites over the coming weeks.
The rolls are a vegan twist on the classic Vietnamese spring roll. Instead of meat or prawns, the rolls are filled with a rainbow of fresh veggies, making them both visually beautiful and delicious.
Continue reading “Vietnamese Spring Rolls (Vegan Style!) with Peanut Dipping Sauce + Step-by-Step Guide on How to Roll Rice Papers”
When I spotted the front cover of Issue 13 of Vegan Life magazine, it reminded me that I’ve yet to publish a single frittata recipe on the blog. This needed remedying at once!
In contrast to egg frittatas which I’ve never been able to bear (I can’t stand the ‘eggy’ flavour or texture), I absolutely adore their vegan counterpart. They’ve proven to be hugely popular with the rest of the family too. While they don’t share my egg aversion, the boys much prefer these egg-free frittatas to the original kind.
The recipe I’m sharing in today’s post is for a tasty Chive, Onion and Sun-Dried Tomato Frittata. The addition of chives was inspired by the recipe in Vegan Life. (I love how pretty they look sprinkled on top of the frittata!) Rather than using the recipe featured in Vegan Life (which calls for ingredients that I don’t have on hand, like lupin flour) I used my ole’ faithful vegan frittata recipe which always comes out perfect for me (and I hope it will for you too!)
Continue reading “Chive, Onion and Sun-Dried Tomato Frittata. Vegan. Gluten-free.”
Have you tried polenta? I absolutely love the stuff! I love its texture and versatility. Plus it’s super cheap, so perfect for budget-friendly meals.
Since I’m such a fan of polenta, I was really excited to see it featured in the January/February Issue of Vegan Life magazine ♥
In my experience, polenta is incredibly easy to make from scratch, providing you use the right kind of cornmeal.
Continue reading “Seared Polenta – Vegan Life Issue 12”