Sunday, 13 July 2014

Vegan orange glazed blueberry buns

I've been meaning to bake these buns for absolute ages as blueberries have always been a huge summer hit in our home. Last year we enjoyed delicious blueberry dumplings with big dollops of sweet, sweet cream and this time around I went for buns instead. 

Both of these dishes are something I remember very fondly from my early childhood with a small, but noticeable difference. The berries we get here are American high-bush blueberries (technically they're all American as it seems we didn't get them until 1930s apparently but I digress) and the one I remember from back when I was very little were tiny, freshly picked earlier the same morning, sold by old ladies at the farmers market, foraged not farmed. Huge taste difference. They would get your mouth and tongue purple and tasted absolutely amazing. Fresh fruit is still our number one buy whenever we go back home, simply cannot replace it with anything else. 

These buns aren't too sweet (although they can be as sweet as you'd like really) so they can go with everything. Going for a picnic? Having a quick lunch break? Cheeky desert after dinner? Perfect choice! 


Orange glazed blueberry buns.


2 cups of flour 
1 cup of milk of your choice (I went with coconut but whatever floats your boat really)
1 packet of dried yeast
1/2 cup of sugar
a pinch of salt
1-2 cups of blueberries
2 tsp of cornflour
1 tbsp of icing sugar
a few drops of lemon juice

Orange glaze

3 generous tbsp of icing sugar
juice from a freshly squeezed orange

Mix the flour with the yeast, icing sugar and salt. Add milk and knead until uniform. Leave it in a warm place until it doubles its volume (this should take about an hour or so). Next wash and dry off the berries, add a few drops of lemon juice and the rest of your sugar together with the cornflour.  

When your dough is ready form small balls from it and flatten them (you can add more flour to keep them sticking to your fingers). You could also flatten the whole dough and cut out small bits with a glass, that works as well. Each of these gets 2-3 tsp of our lovingly prepared blueberries, the more the merrier and then you fold the corners inwards to form a bun shape (if that's even a thing - what is a bun shape to you?). Put them on a baking tray lined with greased paper for 20-30 mins to settle and bake at 180°C (that's around 350f for you guys not fans of Mr Celsius and his scale) for about 12 mins or until golden. I managed to get 15 out of these ingredients.

The glaze is even easier - you just mix the sugar with the OJ (I prefer it very sticky and not too runny but it's up to you here). Generously brush it all over your freshly baked buns and enjoy. Simple and yummy!

Monday, 30 June 2014

Roasted Tomatoes Pasta

 This pasta is quick and delicious.
You don't need much. Only few things and lots of love.

Roasted Tomato pasta with basil 

Bunch of fresh cherry (or any you like) tomatoes 
fusilli pasta 
olive oil 
can of Italian cherry tomatoes 
fresh red chilli 
dry basil 
sun dried tomatoes
salt/freshly ground black pepper

Cut the fresh tomatoes into small pieces. Spread them on a roasting tray. Drizzle with olive oil pepper and dry basil. Bake on a low heat (130/140 degrees) for about 30/40 minutes.
 Just before the tomatoes are done you can start cooking the pasta according to the pack instructions until al dente.
Meanwhile in food blender chop half of the chilli and 2 cloves of garlic. Add the tomatoes from the can, sun dried tomatoes and tablespoon of dry basil. Add some pepper. Blend until smooth.

Heat up the paste in a pan for couple of minutes. Add salt or any other seasoning  you like.
Drain the pasta and mix up with the tomato paste. Add the roasted tomatoes and sprinkle with cheese vegan yeast flakes.

Tuesday, 29 April 2014

Vegan quinoa, cauliflower and broccoli burgers

The other day I came up with those super yummy and easy to make quinoa, cauliflower and broccoli burgers. Well to be honest I was trying to be creativewithout leaving the flat, or even worse going to the shop. Since my husband is vegan quinoa is a top choice in our kitchen. It's healthy and delicious. It's ready in 20 minutes. Did you know that quinoa is a complete protein - containing all eight of the essential amino acids. It has been recognised by the United Nations as a supercrop for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest.  
Vegan quinoa, cauliflower and broccoli burgers 
(16 burgers)

half of raw cauliflower
half of raw broccoli 
1 cup of cooked quinoa 
1 fresh chilli 
1 clove of garlic
zest from half of lemon 
tablespoon of coriander 
pinch of salt and pepper
pinch of turmeric 
2 tablespoons ( or more) gram flour 
coconut oil 
Rinse 1 cup of quinoa. Put the quinoa and 2 cups of boiling water in a pot. Add a pinch of salt. Cover and let it simmer for 15 minutes or until the water disappears. Let it stand for the next 10 minutes. 

In the food processor ( you can use hand blender as well) pulse the broccoli and cauliflower until it resembles cous cous (30 seconds). Transfer to a bowl.
In the same food processor blend one chilli ( don't forget to remove the seeds) and one clove of garlic until smooth. Transfer to the same bowl.

 In a large bowl mix cauliflower, broccoli and quinoa. Add the lemon zest , chilli and coriander. Add some salt, pepper and turmeric, mix, add the flour. Add 1/4 cup of water. Mix. Use more flour and more water if it doesn't stick. Be careful with adding water. You can easily add too much and the burgers will not stick together.
In a large pan melt the coconut oil. 
Form small burgers  from the quinoa mixture. Fry one for couple of minutes both sides and taste if they need more seasoning. ( for a healthier option you can bake them)
Simple and delicious. 

Wednesday, 23 April 2014

Smoothie time

It's smoothie time! What is your favourite one?
I love strawberries in any form.. Raw, smoothie anything you can think of. 
This smoothie is healthy and delicious.

Strawberry and Kale Smoothie
(Serves 1)

1/2 cup fresh strawberries
1/2 cup frozen blackberries
1 banana
1 Tbsp flax seed
1 or less kale or spinach ( you can use fresh or frozen)
1 cup of your favourite juice ( I  used pomegranate juice)
1 Tbsp agave syrup (if you preffer sweeter version)
1 Tbsp peanut butter ( optional )

Blend all the ingredients in a blender until smooth. 

Saturday, 19 April 2014

Happy Easter!!!!! xxx

Saturday, 29 March 2014

Goat cheese & quinoa salad

 I love this salad. It's full of flavours and it has everything you need to start your day. 
I love those goat cheese balls. For a vegan option I would simply serve this salad without it. It's still delicious. 

Goat cheese & quinoa salad 

1 cup of cooked quinoa  
green salad ( I used peppery baby leaf  and rocket salad)
goat cheese ( I used half of the 125g pack) 
pomegranate seeds
dill, thyme, parsley ( you can use fresh or dry)
1 clove of garlic

Lemon and agave nectar dressing

3 tablespoons of olive 
1 tablespoon of lemon juice
1 tablespoon of agave nectar 
salt & pepper 

Add the garlic and herbs to goat cheese. Mix everything together with a fork. Put it in the freezer for few minutes. 
Shake olive oil, lemon juice & agave nectar in a jar. Season to taste with salt & pepper. Add more agave nectar if you prefer a sweeter taste or more lemon if you prefer a more sour taste. 
Mix quinoa, green salad, avocado, carrot and pomegranate seeds. Add the dressing, 
chop the hazelnuts, shape the goat cheese into small balls and mix with hazelnuts. 
Add to the salad. 
Have a great weekend! xxx

Friday, 7 March 2014

Breakfast to go

Simple breakfast to go.
All you need is : an old jar, natural yogurt/ soy yogurt, frozen summer berries, granola, 1 teaspoon of spirulina(optional), almonds, fresh blackberries ( or any fruit you like). Have a great day! x

Saturday, 1 March 2014

Yummy Falafels

 Crispy, hot and full of flavour. These easy falafels are perfect for party snack or a quick dinner and you only need 15 minutes to make them. Simple and yummy! I deep fried my falafels but I'm sure you could bake them if you preferred the healthier option.

Yummy Falafels
1 1/2 cup of chickpeas (I used the dried ones, soaked in water overnight)
2 cloves of garlic 
1 onion
1/2 teaspoon of chilli
pinch of pepper
1 teaspoon of salt 
1 teaspoon of cumin 
1 teaspoon of turmeric 
1 tablespoon dried parsley ( you can use fresh one if you have) 
1. Put all the ingredients in a food processor and blend until smooth. 
2. Meanwhile heat up small pan with a dash of oil. 
3. Shape them into small (ping pong sized) balls. Try to fry one for a few minutes. Be careful as they don't take long to fry. Try the first one and adjust the seasoning as preferred.
4.Perfect with pita bread or on their own with sweet chilli dip
. Enjoy!

Saturday, 22 February 2014

Miso Soba Soup

Miso is so great! It has so many benefits like helping the digestive process, it's a great source of B-vitamins including Vitamin B12 and Vitamin K, it's high in antioxidants, strengthens the immune system any many more. 
You can make as many variations as you like. You can just add any leftovers as we often do. 
It's super quick and super yummy. 

Vegan Miso Soba Soup
(serve 4-6)
1/2 cup of red miso paste 
10 cups of water 
1 clove of garlic, minced
thumb size of ginger, minced
2 carrots , sliced 
few flowers of broccoli 
buckwheat soba noodles
seaweed ( Seaweed is super healthy for you, don't be afraid to use it - you can read more about seaweed benefits here )
black and white sesame seeds
sesame oil
2 tablespoons soy sauce
1 tablespoon mirin

1. In a large pot heat small amount of sesame oil, add garlic and ginger. Cook for 60 seconds ( be careful, don't burn the garlic). Add carrots and cook for few minutes. Pure the water and allow it to simmer for couple of minutes. Add broccoli and let it cook few more minutes.  
3. In a separate pot cook the soba noodles.
2. In a small bowl combine the miso and 1/2 cup of the stock from the pot. Stir it well until the miso has dissolved into liquid. 
3. Pure the miso into the large pot and stir until combined. Add soy sauce and mirin. If it's too

salty add more water. 
4. Add nori ( seaweed)
5. Let it simmer for one more minute. 
6.Serve with soba noodles and sliced tofu. Sprinkle with black and white sesame seeds.

Tuesday, 11 February 2014

Not so Vegan egg, ham and tomatoes cups

 Are you looking for a simple breakfast idea ? Try this yummy Not So Vegan egg, ham and cherry tomatoes cups. 

Not So Vegan egg, ham and tomatoes cups 
( 4 cups)
3 eggs
4 slices of ham 
salt, pepper, thyme ( or any herbs you like)
spinach, tomatoes ( or any veggies you like)
Chives (optional)

1. Preheat the oven to 180C and lightly grease your muffin pans 
2. Line the bottom of the muffin pan cups with ham 
3. Divide cooked spinach among the cups ( or any other vegetables)
4. In a small bawl whisk eggs with salt pepper and herb ( you can add 1 tablespoon of milk). Divide the mixture among the cups.
5. Top off with tomatoes and thyme ( you can also add some cheese)  
6. Bake for 15/20 minutes. 

Saturday, 1 February 2014

Vegan Cinnamon Rolls

 Simple Vegan Cinnamon Rolls


1 pack of instant yeast
1 cup unsweetened almond milk ( or any vegan milk)
1/2 cup of vegan butter 
3 cups of flour 
1/4 teaspoon salt
3 tablespoons cinnamon
3 tablespoons of mixed nuts ( crushed)
2 tablespoons of almond flakes
1/2 cardamom (I used whole cardamom seeds ground in the mortar)  
1/2 brown sugar + 1 tablespoon of sugar 

1.Heat the milk and 3 tablespoons of butter in the saucepan until warm and melted but make sure it doesn't boil. Leave aside to cool down to bath temperature( make sure it's not too hot as the hight temperature will kill the yeast)
2.  Transfer mixture to a large bowl and add the yeast. Let them activate for 10 minutes then add 1 tablespoon of sugar and salt. 
3. Next add in flour 1/2 cup at time. The dough will be sticky. When is too sticky transfer to a floured surface and knead for a couple of minutes or until it forms a loose ball. 
3. Put the ball in the bowl. Cover with plastic wrap and set aside for 1 hour or until double the size. 
4. After the hour take out the dough and roll out into a thin rectangle. Brush it with butter. Sprinkle with cinnamon,nuts,almonds and cardamom. 
5. Tightly roll up the dough and cut it into 1.5 inch pieces. Transfer everything to a round pan (see the photo) and cover with a plastic wrap for 15 minutes or until the oven is hot ( Preheat the over to 180 degrees) 
6. Bake it for 25 minutes -30 minutes or until it's golden brown.  
7. Meanwhile prepare the frosting. In a bowl mix 4 tablespoons of icing sugar and 2 spoons of water ( you can add orange juice if you want an orange frosting - omnomnom). Adjust as you wish . 
8. Cover with the frosting and enjoy this yummy dessert. 

Tuesday, 21 January 2014

Pear and Mango Smoothie

Pear and Mango Smoothie

Ingredients for 2 
2 small or 1 big pear
1 mango
1 banana
1 or 1 1/2 cup of cold water
1 tablespoon of flax seeds 
2 tablespoons of agave syrup 

Blend everything together until smooth. 
Enjoy this healthy drink!

Saturday, 18 January 2014


I never thought it was so easy to make hummus. We tried many recipes and after many times I've managed to come up with our perfect hummus recipe. 

You need
1. 1 can of cooked chickpeas
2. 2 tablespoons of tahini 
3. 1 claw of garlic
4. 3-5 tablespoons lemon juice ( depending on taste)
5. 1/4 cup of cold water
7. Pomegranate seeds
Combine all ingredients in blender or a food processor. Add 1/4 cup of cold water. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Check the taste and add the seasoning and lemon juice if required. Serve with pomegranate seeds, a warm pita bread ( recipe soon on the blog) or with fresh veggies.Enjoy!