Saturday, 22 October 2016

Vegan Carrot Smoked "Salmon" Bagels

Hey you!

I have been moving all this week in between working - thankfully we had a holiday at college this week, so I got an extra day to just get things together.

So... my boyfriend and I decided to carry everything to the new flat.... Yes - bad choice, I have been known to have a lot of things (I mean... who doesn't? OK, I will tryyyy and minimalise in the near future... promise!) and some of the stuff I just couldn't bring along, but I'm all set, and my goldfish also seem to love my boyfriend's pad. Sorted!

Anyway, today I have decided to dig up a recipe I made a good while back... It's from the amazing blogger Maikki's page - and therefore of course: vegan!

Vegan Carrot Smoked "Salmon" Bagels
(Makes about 4 bagels)

4 bagels
Cucumber, sliced
Spring onions, finely sliced
Dill, chopped finely
Lemon for squeezing

Carrot "Salmon":
3 large carrots, peeled
LOTS of salt (about 400g)
1 tbsp neutral oil (like sunflower)
2 tsp liquid smoke
1 tsp white wine vinegar

Vegan cream cheese:
100g cashew nuts
100g tofu, patted dry
1 tsp lemon juice
1 tsp apple cider vinegar (can also use white wine vinegar as above)
1 tsp nutritional yeast (optional)
Pinch of salt

- Start by making the carrot "salmon", leave the peel on the carrot, and heat up the oven to 190C. Sprinkle half the salt in a baking dish, place the carrots on top, and drizzle over the remaining salt - yes I know this is a lot of salt - but trust me, it does work! Place in the middle of the oven and backe for 1 1/2 hour.

- Once done, cool and then peel the carrots and thinly slice them. Put them in a box with the remaining ingredients, mix well to combine and leave overnight to marinade.

- Next day! Blend aaaaall the ingredients for the cream cheese in a processor or with a heavy duty stick blender and transfer into a container until serving, store in the fridge.

- Now it is time to put it all together! Toast the bagels and then spread both sides with cream cheese, place the smoked carrot sliced on top followed by cucumber, dill and a good drizzle of lemon juice - and serve!

What is your favourite veganised food?

PS - hope you are having a fantasmic weekend! x

- Jules

Original recipe:

Saturday, 15 October 2016

The Best Panic Pizza I Ever Made

Panic... Because - I had bought ALL the ingredients minus.... yeast. But if only I knew I needn't worry about it, for once I got back home I did a quick search and BOOM! Yeast free pizza dough... And you know what? It was the shizz!

Topped with pizza sauce (or in our case pasta tomato and roast pepper sauce which was SO good!) and some delicious mushrooms and Gruyere - this here pizza was safe to say a hit, phew....

The Best Panic Pizza I Ever Made
(Serves 2)

For the dough:
2 1/2 cups (350g) plain flour
2 3/4 tsp baking powder
1 tsp salt
1 tbsp oil
3/4 - 1 cup (170-225 ml) water

Home made pizza sauce or ready-made tomato and red pepper sauce
1 tbsp olive oil
2 garlice cloves, finely chopped
175g mushrooms, sliced
175g Gruyere cheese, grated
Salt and pepper
Flat leaf parsley (optional... I think I left it out or used basil instead!)

- Start by making the dough! Tip the flour, salt and baking powder into a bowl and mix. Make a well in the middle and pour in the oil and then the water (start with 3/4 cup ie 170ml to prevent too sticky a dough). Stir well and then get your hands in there! Knead well for a few minutes and once it has come properly together get it out on a floured surface and continue until nice and stretchy - shouldn't take long! *smiles* Cover up in clingfilm and rest.

- Pre-heat the oven to 200C.
- Now, Fry the mushrooms in the oil and with the garlic. Make sure they release the juice and they dry up a little, you don't want soggy pizza... Just. no.

- Once the mushrooms are done, it's putting-together time! Rollout the dough and place on a baking tray, top with pizza sauce, mushrooms parsley or basil (if using) cheese, salt and pepper. Place in the oven and back for about 15-25 minutes until the cheese is melted and the bread is baked through.

- Cool slightly before serving... I know it's difficult, cause those garlic mushrooms will already get your tastebuds wanting a piece of this!

Anyway, sorry for taking so long, it has been a busy few weeks with work, college and a little trip to Amsterdam! It was really lovely! We had a great time and got to see some of the sights the city has to offer.

Today, Kev and I went to Maison de Moggy - a Cat Cafe! It was really exciting, and they even had three Norwegian Forest Cats! Getting to sip on a cappuccino and eating cake in between petting cats were amaaazing!

There was also a super cute little Sphinx cat there who was crazy for cake, and the set up they had with the climbing paths and "bed stairs" were amazing! Maybe in the future we can get some wee cats ^ ^ plus a dog of course! Animals keep us sane :)

Anyway, I hope you have been well and good! Been up to much, or got anything planned for Halloween or both? Ever been to a cat cafe or a different cafê of sorts?

PS if you want to see more updates from my day-today life, travelling, study and other such things plus shenanigans - you can find me on Instagram as WolfcatNonsheeple

xox J

Original recipes by:
1 Bunn, 100 Pizzaer

Thursday, 29 September 2016

Vegan Ferrero Rocher

Hello good people!

It has been too long since the last post, and even longer ago since I posted a sweet treat (my sincerest apologies!). I made these a little while ago and they were a hit! My flatmate highly approved of them, and has himself been making heaps of peanut oreo buttercups - which are amazing too! But sadly I cannot take credit for those. These ferrero-like treats here are just as good though, and after having bought hazelnut butter for the first time.... I know it wont be the last - that stuff is addictive!

I also turned a year older last Saturday, cannot believe I am 27! The people in Friends were that age when I started watching it as mere child.... Time flies, but I still feel terrible childish *smiles* I had a lovely time with my boyfriend and some lovely friends... Can't really ask for much more! Except maybe seeing my family, but I know I will get to do that in the not-too-distant future!

Vegan Ferrero Rocher
(Makes 6-8)

1/3 cup hazelnut butter
2 tbsp coconut oil
4 tbsp agave/maple syrup
A good pinch of sea salt
1 tsp vanilla extract
125g + 50g dark chocolate
1/3 cup chopped hazelnuts

- First of all, turn the hob on low and in a small frying pan, have the hazelnut butter, cocoa butter, syrup, salt and oil + 125g of the dark chocolate (break it into pieces). Continously stir until it is all melted and place in the fridge to cool slighty, for about 15-20 minutes.

- Have the chopped hazelnuts strewn across a plate, ready to roll some ferreros in. Melt the remaining chocolate until it is juuuust done.

- Take the hazelnut-chocolate mass and shape into hazelnut sized marbles, dip in the chocolate and roll in the hazelnuts. Repeat until you have a little bunch of these delicious mouthfuls and place in the fridge on a plate until serving.

Et voila!

Apart from Ferreros and birthday, I have been reading my way through predictions of armageddon and the like thanks for Mr Pratchett and Mr Gaiman... And yes, those are cookies from the shop - because sometimes life is too stressful!

I hopeyou have had a fantastic week so far, bring on the weekend!

Original source:

Monday, 19 September 2016

Goat's Cheese & Spinach Lasagne

Got a date coming over for dinner? Or in my case cooking dinner with a friend?

A few weeks ago I was hanging out with my good friend Anna, and we decided to go all out - Lasagne! Strudel! Wine!

And so it was that this happened - and let me tell you it was the easiest lasagne I have ever made, phew!

Goat's Cheese & Spinach Lasagne
(Serves 4-6)

450g spinach ( I probably used about half- and it turned out fine!), washed
250g goat's cheese
200g Mascarpone or Quark
1 tbsp red pesto sauce
A pinch of nutmeg
Salt and pepper
9 lasagne sheets
350g cherry tomatoes, halved
2 eggs, beaten
125ml milk
50g breadcrumbs
15g (vegetarian) Parmesan

- Pre-heat the oven to 190C.

- Now, have the spinach in a dry casserole and wilt on medium heat, stir often to prevent it from catching the pan. Tip into a colander over a sink, and let the juices run off into a container.

- Mix the goat's cheese and Mascarpone/quark in a bowl. Divide into two separate bowls and add the pesto and reserved spinach water to one half, and to the other - spinach, nutmeg, salt and pepper.

- Layer half of the spinach mix, scatter over half of the cherry tomatoes, place lasagne sheets on top and repeat using the remaining spinach mix and another third of the cherry tomatoes. Once you put the last lasagne sheets on top.

- To the goat's cheese mix - add the milk, beaten eggs, salt and pepper and pour over the lasagne. Sprinkle with the parmesan and cook in the middle of the oven for 25-30 minutes until cooked, hot and bubbly.


Other than that, I have gotten another throat infection and thus I can sadly not have date nights with lady-friends or my boyfriend tonight. I just want to be able to power through the week without getting to Wednesday and starting to feel my throat burn... Any hints and tips as how to work in offices and prevent being struck by fever every second month? I have gotten up to more cheery things before I got sick thankfully. A rum evening and seeing some good ol' colleagues - sigh, can't wait until I get my energy back!

Much love x

- Jules

Original recipe:

Sunday, 11 September 2016

Vegan Chickpea Burgers

Hey and happy Sunday!

It has been a busy one, and we got to start making things in college on Friday! I might feature a few pictures at the bottom of the post. I am loving it and being creative again makes a world of a difference!

But! One cannot go on and try and be a champ running on no fuel, so let's make some burgers. These are super simple, and really delicious - I can only thank Sue for this recipe. Follow the link below for more of her fantastic recipes!

Vegan Chickpea Burgers
(Makes 5-6 patties)

400g tin chickpeas, drained and rinsed
2 bay leaves
1 tsp cumin seeds
1 tsp salt
1 tsp dried rosemary or thyme
1/2 onion, finely chopped + dash of oil
3 tbsp tomato sauce (ketchup, passata, pasta sauce etc)
1/2 cup wholemeal flour

To serve:
Cheese (optional, make sure you pick a vegan one for vegan)
Relish or burger sauce

- Start by having the herbs and spices along in a pestle and mortar and crush until fine.

- Lightly fry the onion in some oil for about 5 minutes until soft.

- Mix the spices, chickpeas and onion and blitz with a stick blender until you have a rough sticky dough. Fold in the flour, and shape into patties.

- Fry or grill on either side for a good few minutes until cooked through, and serve with your favourite burger accompaniments!

PS Don't eat the googly eyes!

I just made these farls tonight as well, and I am beat! After a quiet but productive weekend, and not getting much sleep last night - I am going to watch some Community and have an early night.
Today we went on a trip to Ikea and got a few little bits and bobs for the flat, and we enjoyed some food there! Yes, I am Scandinavian and thus I cannot help but feel the magnetic force of the odd canteen in a furniture shop.... Plus, the vegetarian dishes there are actually quite tasty!

Some of my makings from last Friday in college:

Have you been up to much this weekend?

Original source:

- Jules

Thursday, 1 September 2016

Crazy About Nutella Cookies

Tidings humans!

Right, so tomorrow is going to be a BIG day for me... Because I will start college! It is part time, and it is going to be ace! The only way I can describe it is - first day of school, but all over again, and this time - I am focusing on one particular subject... Floristry!

OK, so I might have bought a new pencil case... Yes... Because I remember every year roundabout the time we had one or two weeks left of the Summer holidays, we'd get new pencil cases and prepare for our return! I am really looking forward to getting the chance to be more creative again, meeting new people - doing something that I waaaaant to do!

BUT, that is not to say I haven't been cooking...

Last weekend, I made these for my boyfriend and I, because I had been working on the Saturday and the Sunday was the only part of the weekend we really got to enjoy! So up I got in the morning, and baked the cookies I did.

These are divine, and was gone by sunset!

Soft Nutella Cookies
(Makes about 10)

1/2 cup butter
3/4 cup sugar
1/3 cup nutella
1 egg
1 tsp vanilla extract
1 3/4 cup flour
1 tbsp cornflour
1 tsp bicarbonate of soda
1 cup chocolate chips (milk chocolate for this recipe)

- Start by pre-heating the oven to 200C.

- Now, cream the butter and sugar until soft, and then add the vanilla, egg and nutella.

- In a separate bowl, mix all the dry ingredients, and then stir evenly out into the nutella batter until you have a sticky dough. Swirl through the chocolate chips, and stir until combined.

- Place baking paper on a tray, and use two tablespoons to shape rounds of cookie dough. The cookies will melt out a little bit, so don't put more than six cookies on each tray.

- Place in the middle of the oven and bake for about 10 minutes until cooked through, but still soft. Serve will a glass of (almond) milk, and tuck in!

What is your absolute favourite cookie recipe?

This evening after work (I finished late, bleurgh) I made soup, then some breakfast cookies, and enjoyed a little glass of red. Perfect end to a work week before getting my back pack on tomorrow! Have you been up to much this week?

PS there is my new pencil case, the one with the tiger! Remember those ones with a zip that was pre-filled? Well this is like that one, except I got to fill it with my own stationary, and my floristry scissors fit in it as well!

Original recipe

- Julies

Monday, 29 August 2016

Nepalese Tarkari Curry

This is one of the easiest curries I have ever made! It basically makes itself to be honest, all you need is the vegetables and the casserole!

Ajwain seeds are these amazingly fragrant seeds that make your nose smile! Honestly, I was first introduced to them when I was working for a brief time in an Indian kitchen, and I remember me and my colleagues would smell them and just be in awe at the amazing scent!

Nepalese Tarkari Curry
(Serves 2-3)

Doesn't photograph well, but tastes delicious!

2 tbsp oil
1 white onion, diced
2 cloves of garlic, finely chopped
2cm piece of ginger, peeled and grated
1/2 tsp cumin
1 tsp coriander
1/2 turmeric
1/2 ajwain seeds
3 medium tomatoes, chopped
3 cups chopped vegetables (potatoes, courgettes, carrots, peas, cauliflower) diced
Salt to taste
Fresh coriander to garnish

Rice and naan to serve

- In a large pot, heat the oil on medium heat and soften the onion for about 5 minutes. Add garlic and ginger and fry for a couple of minutes until fragrant. Add the spices - cook fora minute to release flavour.

- Cook the rice as instructed on the packaging.

- Add the vegetables, tomatoes, splash of water along with salt and stir until combines well. Cover and cook on low heat for about 30 minutes,stir occasionally, add a little more water if it looks a bit dry.

- Serve along with rice and naan, topped with fresh coriander!

I also thought I would include some pictures of Glasgow when it was sunny the other day, as these days seem few and far between. But on those occasions when you can spot the sky... it is so worth it!

The river Kelvin running through the Kelvin walk that is connected to the Botanic Garden - stunning! I love that little waterfall, and sometimes you can see a heron sitting on the other side of it.

The Kelvingrove Art Galleries - and look at that sky! This building is beautifully lit up at night all year'round as well *smiles*

I keep saying this is my favourite view in Glasgow... I think it is!

Architecture! I thought it was nifty how that upper part actually has a space and isn't a window like the one below....

Original source:
Red Cross Foodie Fest Team

- Jules