Posts tagged with recipe

Soup Of The Day – Nutty Carrot

  • Posted on January 4, 2014 at 8:00 pm

Today we are not having a Word Of The Day or an Everyday Adventure, we are having soup.

Those of you who follow my Twitter will know how much I like soup, I have it pretty much every day for lunch and then tweet how fabulous it was – I’m very enthusiastic when it comes to my food! I’ve been asked for recipes a few times, so here is today’s soup: Nutty Carrot…

You will need a big pan, a whizzy thing, vegetable stock, an onion, a few large carrots or a load of little ones, a big dollop of peanut butter, a little dollop of Marmite, and some pepper. You can weigh and measure if you really want to, or you can just chop the veggies, shove it all in a pan and top up with stock. Then you cook it for a bit, 20 minutes or until you are really hungry, something like that, if the carrots are cooked it’s all good. Whizz it up with a blender and scoff. Easy!

Tasty, nutritious, cheap, simple – that’s Nutty Carrot!

Nutty Kisses, Stephanie xxx

Vegan Pancake Day!

  • Posted on March 8, 2011 at 1:15 pm

Hey! It’s Pancake Tuesday! If you needed an excuse to pig out on pancakes, this is it! Not that I usually need an excuse…

“But Steph! You’re vegan! Vegans don’t eat pancakes!”

Oh yes they do! Not your eggy, buttery, milky pancakes – true. They eat scrummy vegan pancakes drizzled with golden syrup!

Here’s the vegan pancake recipe I use, it works!

 
 175ml / 6fl oz soya milk (4fl oz for thick pancakes)
175ml / 6fl oz water (4fl oz for thick pancakes)
175g / 6oz plain flour

2 tablespoons chickpea flour

1 teaspoon baking powder

1 tablespoon sunflower oil (not necessary for thick pancakes)

pinch of salt

additional oil for frying

maple or golden syrup, fruit, soya ice cream, sugar, jam or lemon juice to serve

 Pancakes:

  1. Whisk together all of the ingredients to form a smooth batter.   

  2. Heat a small amount of oil in a frying pan until very hot. Add enough of the batter to coat the bottom of the pan, or spoon in for thick pancakes.   

  3. Fry on one side for about a minute, flip with a spatula, fry flip side for a further minute or until done.   

  4. Keep cooked pancakes warm in the oven on its lowest setting. Repeat steps 2 and 3, adding more oil if necessary.   

  5. Serve drizzled with golden or maple syrup, jam, fruit and soya ice cream, or sugar and lemon juice.   

Kisses, Stephanie xxx