Hello again.

I have not been abducted by aliens, don’t worry. I am sorry about the complete lack of updates for the past few months, life has been hectic. I know all bloggers use this as an excuse but it really has just been a bit mad.

When I started this blog around this time last year it was the start of my vegan journey, and I wanted to create a space to share my cooking ideas, while I will still be doing this I also want to cover more lifestyle and home aspects as well. The main reason for my lack of blogging was because I fell out of love with cooking, this was for numerous reasons. Up until recently I was working in a Kitchen, although I loved the job when you cook all day you really don’t want to get home and cook more and I defiantly did not want to spend my days off cooking. I was getting my self very run down trying to keep up with life in general and recipe creating was very low on the list of priorities.  My cooking routine became very basic and repeated but I am slowly feeling more capable and wanting to try new ideas. I have realised the importance of practicing self-love and listening to myself.

I have left my Kitchen job and although I was sad to leave I also feel relieved as it contradicted my beliefs and I hated cooking meat on a daily basis. I am now working elsewhere and finding time for the things that I enjoy again. I am also managing to do some much needed work on my house. But most of all I am remembering my love for cooking once again, experimenting and creating new meals. It was never veganism that put me off cooking. If anything that has kept me wanting to try new things. There is so much I want to do and try and I will share my journey with you!

Here is to new beginnings and the adventure ahead.

Jenni x

Mushroom ‘meatless’ balls

So I have a little confession to make, I have never tried proper meat balls – or if I have I really can not remember about them.

meatballs 3

A few years ago I tried the Quorn ‘meatballs’ but I was not really a fan and I struggled to finish the bag. I don’t know what made me want to make them but I am glad I tried. These could be made with any type of beans and are perfect served with my spicy tomato pasta. I ate the left over balls stuffed in a pitta with salad and some avocado, it made a nice change from falafels.

meatballs 2

If you are using dried beans you will need to pre-cook these first.

Serves 2
1 Cup of Beans (I used kidney)
1 Small onion
2 Cloves of garlic
2 cups of chopped mushrooms
1/2 cup of oats
2 teaspoons of tomato paste
1 teaspoon soy sauce

1.Pre-heat the oven to 180C/Gas4/350F
2.Finely chop the onion, garlic and mushrooms. Set these aside.
3.In a large bowl blend the beans using a hand blender, mixing until nearly smooth.
4.Add in onion, garlic and mushrooms and mix well using a spoon.
5.Mix in the tomato paste and soy sauce. Give the mixture a good stir so that it is thoroughly combined.
6.Add in the oats and mix well.
7.Shape the mixture into ball shapes, it will be a bit sticky but resist the urge to add some flour.
8.Bake in the oven for 20 minutes or until they start to crisp up.


What I eat Wednesday #5

Breakfast 9am 

2 slices of Brown toast with some koko butter and marmite. Hot chocolate made with just over 3/4 water 1/4 soya milk. 

Lunch 1.30pm 

I am recipie testing today. My lunch was a sweet potato and butternut squash soup. Very yummy but needs some work. I topped it with pumpkin and sunflour seeds.  

Snack 3pm

Coconut flapjack (hclf friendly) some mango and melon that needed eating. 

Tea 7pm 

‘Meatballs’ with pasta and tomato sauce. This is soooo good and the recipie will be up on Monday! 

The weather was so lovely today I ended up going out on a lovely walk, it was so beautiful not even a cloud in the sky! I’m so luck to have this right on my doorstep.

 I’m so sorry about the lack of posts, I have been very busy with work and have also had no oven since Christmas, it should be getting sorted out soon. Because of this I am lacking a lot of inspiration. 

What I eat Wednesday #4

So today I ended up working at late notice, it’s normally a day off for me and I will often prep some lunches and tea’s today. This often involves making hummous and batch cooking beans. 

Breakfast 10am ish 

I ended up eating tea quite late last night so did not feel hungry until 10. I had 1/2 mango, 1 baby orange and a plum. 

Snack 12pm 

Nakd bar coco delight 

Lunch 2.30pm 

I’m not a fan of eating this late but did not get a chance to eat before now. I had 2 brown toast with Peanut Butter. I was in a rush and did not have time to make anything else. This is a great staple as it keeps me going and fills me up. 

Sorry there is no picture it was a case of shove and go! 

Tea 6pm 

2 small baked potatoes with 5 bean salad, I added in celery and tomatoes for more crunch. I had this with a side salad and sweet mustard dressing. 

Snack 8pm
 I was still a bit hungry and craving something sweet so I treated myself to 2 squares of dark chocolate, some raisins and pecans. I break up the chocolate into small pieces to make it lasts longer :).

Doing these What I eats has made me realise that I need to plan my meals better! I do sometimes get an afternoon energy crash so I think I will try to have a snack before tea instead of after! 


Spicy Butternut and Mushroom Bake

Spring is nearly here!! Wahoooooo! I really can not wait for the longer days and hopefully seeing some more sunshine. I do love a crisp, cold, sunny day. It makes me feel like I am getting my dose of Vitamin D, I feel so much better! The days are still cold and I find myself still wanting comfort food, I just crave bakes and casseroles. I don’t think that there is anything more satisfying than taking a bake out of the oven and watching it bubbling away.

Bake 1
I like to make my bakes in a large shallow dish for the maximum surface to content ratio, because I love the crispy top and often find myself wanting more. Doesn’t everyone love the crispy topping? The rich flavours of the roasted butternut squash work so well with the spicy creamy rich sauce. The best thing about this sauce is it is made of simple ingredients!

bake 2
Serves 4 people
2 Cups of roasted Butternut squash, diced (pre-cooked)
2 Cups of Mushrooms, diced
Breadcrumbs (optional)

2 Large potatoes, diced
1/2 Onion
2 Carrots, peeled and diced
3 garlic cloves
2 Teaspoon of Jalapeño chilli
1 Teaspoon of Chipotle
1/3 Cup Nutritional Yeast
1 Teaspoon of salt
1/3 cup of water

1.Put the potatoes, onion and carrots in a saucepan and boil until they are all very soft. 2.Drain off the excess water.
3.Add in the rest of the sauce ingredients and blend until smooth. If you like it spicy then feel free to add more chilli.
4.Pre-Heat the oven to 180C/Gas 4/350F
5.In a large oven-safe dish put the butternut squash and mushroom, then add the potato sauce on top.
6.If using breadcrumbs, scatter them on top.
7.Put into the oven and bake for around 30-35 minutes.
8.Allow to sit for 5 minutes once it is out of the oven before serving.

Enjoy x