A lot has been going on in life lately and I thought in honour of some changes, I would make some vegan cupcakes (which are insanely delicious) and share what I have been thinking about recently with you, so here we go!
Isn’t life worth celebrating? It’s spring, the flowers are starting to bloom and perhaps it is this that has me looking up, but I am determined to focus on celebrating the little things. In life, it is all too easy to focus on the negative and dwell on what is going wrong, but when we do that, it is often that we end up looking over the little things that deserve a celebration. For me this week, it was moving to the next stage of interviewing for a job I am hoping to get (keep your fingers crossed for me!). I would never normally think of that as something to celebrate, rather just another average bit of news. BUT, I think that this is just the sort of thing we should be celebrating. Even the fact of getting an interview at all should be a small win that brings on a little victory dance, but these sorts of things just fly under the radar, for me at least.
So, as I was rummaging through the pantry looking for all of the ingredients Minimalist Baker (one of my faves, def check out her recipes) said I would need, I decided these are going to be celebratory cupcakes, and this little acknowledgement of success is something I need to do much more often! Shoot, I might start celebrating simply making it through the week if it means I get to treat myself to some mouth watering treats! And so the baking process began.
I measured, I beat, I poured and I taste tested, all the while thinking about all of positivity I should be focusing on. I tried to draw inspiration from the people around me since it is often easier to see their reasons for happiness and celebration. I’m not sure about you, but I noticed that it isn’t just me who is overlooking life’s little wins so often, I see it in my family and friends as well. So I encourage you to point out these little wins to loved ones when they might over look them, but more importantly, remember to congratulate yourself. Admittedly, there is more than enough negativity in the world right now to overwhelm us all 100 times over, but I think that means we should look even harder for a chance to do a little victory dance, tell yourself how amazing you are and (of course) celebrate with some cupcakes.
Remember to share a smile today and I’ll talk to you soon!
For my birthday last year by boyfriend set up a cooking class for the two of us, since we always have trouble deciding on what to cook. Unfortunately, classes that are vegan friendly are few and far between so we had to wait a few months before we got to go. The classes were based on type of cuisine, so there were Thai food classes, meat based classes, etc., and we choose Indian.
The day started early with a bus ride out to the country where the cooking school is located. It was so beautiful and I loved getting out of the city for a little while. Each dish started with a demonstration and then we got to go and try our hand at them. We had such a good time but we got the feeling we were at the bottom of talent scale in comparison to the rest of the class. We had to ask a lot of questions and made a few mistakes but we managed to not burn ourselves on the deep fat fryer and I take that as a win. I may not be an expert with Indian cuisine yet, but we were really proud of ourselves when we turned out some delicious food. Check it out!
Thank goodness its almost the weekend! I am really looking forward to doing some stuff at the Fringe! And maybe try some more new recipes… I took a bit of break from cooking all together for a few months, my excuse being that my kitchen is so tiny (I’m talking you can literally only stand in it…it you take a step, you are suddenly in the living room) but the past couple of months I have really started getting in to trying new things and experimenting with vegan foods..yumm!
I’m not going to share recipes since I didn’t actually keep track of what went into the meals….sorry!! So take a look at the bruschetta and mac & cheese that had me all in a tisy the last couple of days:
I just popped some crusty bread in the oven, chopped some tomatoes and mixed them with some garlic, basil and olive oil and it turned out to be s delicious!
This one I have seen quite a few recipes for, so I definitely did not just dream this one up (I wish I could take credit for this though) Anyway, it is basically just a cashew nut cheese made on the stove top with some almond milk, ground cashews, some miso and some spices. Toss in the cooked pasta and voila! Vegan mac & cheese! I also oven roasted some butternut squash and asparagus and threw that on top, which I highly recommend.
I hope you think these look as good as I thought they tasted. Let me know if you guys have any suggestions on what I should try to make next. I am kind of on a cooking kick at the moment so lay the ideas on me! 🙂
Have an amazing Friday tomorrow and a great weekend ahead. Until next time xx
Hey guys! So I don’t think I have mentioned this yet, but I am one of those odd folk who live off of a plant based diet. Since it is a pretty unusual thing, I often have a lot of people asking me “wait…so what do you eat..?” Now is it just me, or do other peoples minds suddenly go blank when they are asked a question? So annoying! Anyway, I thought I would do a little “What I eat” post to show you guys what a weirdo like me eats in a normal day 🙂
Tonight I came home and just wasn’t feeling cooking anything grand (ha! who am I kidding, I never cook anything grand!) SO I raided my fridge and came up with veggie wraps featuring an aubergine. Ta da!
I chopped up the aubergine and onion and tossed them in some garlic infused olive oil, threw them on a baking sheet and put it in the oven to cook away. While that started to fill my flat with a mouth watering aroma, I chopped up the tomato and got out the spinach, hummus, olives, sun dried tomatoes, artichoke hearts and whole wheat wraps…see?
After about 20 ish minutes the aubergine and onions were done and I popped it all in the wrap. I am a chronic ‘over-stuffer’. I just don’t know when to stop so my wraps end up as big as my head. But I am a sucker for some veggies and hummus, especially like this when the aubergine tastes all meaty and smokey and yummm!!! Anyway, hopefully this will help me remember things that I eat the next time someone asks me.
Does anyone else eat a plant based diet and have any suggestions of things to try? Let me know 🙂
This is a fast, simple lunch or even snack. You can use basically anything you have in your fridge to stuff the avocado and you can top it off with any sauces you have handy if desired. That is why this treat is so good…there are no rules and it never goes wrong. I threw this together in less than 10 minutes and used whatever I could find in my fridge. What more can a girl ask for?
This is what I used:
1 Small Tomato
1 Small Red Onion
Handful of Kale
Handful of Mushrooms
Half of a Yellow Bell Pepper
Handful of Broccoli
1 cup Rice
1. Cook rice by following the directions on the bag.
2. Sautee the onion and mushrooms in olive oil. Add broccoli, kale, and pepper and leave for a about 3-5 minutes.
3. Slice avocado in half and remove the pit.
4. Spoon 1 tablespoon of hummus into avocado, followed by rice and top with veggie mixture.
Basically hummus is about as essencial as water and air in my book so it is a terrible day when I run out of it. Luckily, I discovered the art of making my own hummus and I can keep a constant supply in the house (you can even freeze it if you make too much, handy right?). By making it yourself you know exactly what is in it. You are able to regulate the amount of salt, for example, or other not as healthy things when you make food yourself and actually see what goes into it. The best thing about making hummus is that it is all to taste so there is really no need for a recipe or measuring but here are the basics:
Tahini (or peanut butter)
A little bit of water
Once you have all of this it is as simple as putting it all in a blender and blending it up. Some people say it is best to actually ‘shell’ the chic peas but I personally like a chunkier hummus so I say don’t waste the time. Start with the tahini and olive oil then add in the chic peas, garlic, lemon juice and cumin (all to taste so no measuring needed!) and blend it up. If it is a bit too thick then add a couple tablespoons of water and blend again until you get the right consistency.
Keep in mind that you can add things to the mix to create different flavors of hummus. Try roasting some red peppers and throwing them in the blender as well. It is delicious. My only word of caution is that it can sometimes go wrong but that is ok! You can almost always save a batch. Now go forth and be creative!
Let me know what are some of your favorite hummus flavors in the comments below
I am a sucker for a good peanut butter cookie and this recipe has lead me to cheat on my other love…brownies (recipe coming soon). I have been looking at different recipes on different food blogs and trying loads to find the one that beats the rest and I have finally found it. Blissful Basil has done it and I want to give a big thank you and hopefully get some more traffic over there since it is well deserved! These cookies are vegan, gluten free and totally delicious. I can’t get enough of them so, I want to share them with you 🙂 Be aware though, once you try these you may want to consider upping the work out routine because they are ADDICTIVE and I know that I just can’t stop eating them. Yum! Click the link below for the recipe.
When I tried my hand at this recipe I was shocked at how easy and quick it was (with the exception of strange UK brown sugar being sold in a tiny box and as hard as a rock, I must have bought the wrong kind). I mean cookies are always pretty painless to make but these are especially painless. They took almost no time at all, which means almost instant gratification and they were delicious. This is my new favorite peanut butter cookie recipe and once you try it you will see why.