Veganuary has been in full swing and it’s inspired me to try out some new and interesting recipes. I bought this book called The New Vegan from Award winning UK cook Aine Carlin – she runs blog Pea Soup Eats and recently wrote Keep It Vegan, another holy grail recipe book for me and I’m loving this too.
I always struggle with breakfast related recipes that are yummy and good for you so this is the first thing that I gravitated towards. There’s only so much butcher muesli you can have so when I saw the Buckwheat Breakfast Muffins part way through the book and realised I had most of the ingredients, I jumped at the chance at making them.
There’s a little preparation to them but they’re relatively easy to make and I loved seeing the end result. They’re rather browned on top so I’d cook for a little less time maybe but they tasted amazing and I even took them into work. Needless to say they went down well and I’ve had requests to make more too.
The recipe is available from the The New Vegan on Amazon. And actually Aine Carlin has a new recipe book Cook Share Eat Vegan due out April 5th.
Let me know if you’ve been loving his recipe from Aine Carlin and if you’ve tried out these Buckwheat Breakfast Muffins over on Twitter.
Happy Thursday! Now, for my UK readers it’s just another day – Black Friday is tomorrow and it’s a little closer to the weekend. But if you’re in the US, it’s a different story – today is Thanksgiving!
Being a British girl I’m not completely sure what thanksgiving is all about – I asked a Canadian couple about it once and they said it was just a day where you take a moment to express gratitude to all the people and things you care about in your life. I think that’s a great thing to do every day, but doing it together with loved ones over a meal seems like a wonderful tradition.
While it hasn’t really hit the UK and Europe, recently I have heard of more and more Brits heading to Thanksgiving dinners with American friends in London, and I think in a few years we’ll see a lot more of it.
This year I wanted to get involved in a small way, and so when a Deliciously Ella recipe for a vegan pecan pie popped up on my Instagram feed I grabbed some ingredients and gave it a go! While I’m still waiting to tuck into it, the kitchen smells amazing and I snapped a few pics before it gets demolished.
Are you celebrating Thanksgiving this year? Tweet me and let me know what you’re grateful for.
I think one of the biggest misconceptions about vegan food is that it’s just boring salads, seeds and misshapen bits of tofu. But those of us who have been to many vegan cafes and restaurants that have been popping up all over the country in the last couple of years can attest that vegan food is not only exciting, often it’s not even always healthy! Vegans love the taste of burgers or cakes as much as anyone else, just without the animal products inside.
This weekend I decided to bake a naughty vegan cake using a recipe I found in a cookbook on my windowsill aptly named The Naughtiest Vegan Cakes in Town by Ms Cupcake. I picked out a favourite that I’ve made before – the blueberry lemon loaf cake. This beauty is made with three lemons and a small box of blueberries and is delicious. I put in more lemons than the recipe suggests so it’s more like a drizzle cake, with extra lemon peel going into the icing which I purposefully dribble down the sides.
The recipe is definitely a bit naughty for containing plenty of sugar, but I do use rapeseed oil which is a healthier oil than most alternatives, almond milk and plenty of fruit of course! My favourite part about baking this cake is when you open the oven door after half an hour and you get hit with a wave of hot zesty lemon. It makes your kitchen smell amazing and of course it all goes down wonderfully with a cup of tea.
Take a look at the pictures below, and if you’re interested in baking this yourself check out the recipe book on Amazon!
*This post is sponsored by the lovely people at rapeseedoilbenefits.com, check them out for more healthy oil recipes!