A slower and more sustainable life
For a while, I wanted to make my own homemade pasta. I don’t have a pasta maker but I figured you don’t need and I can tell you, no, you don’t need one. You may need a bit more time but I found it was …
Last week, I found I still had some potatoes that needed to be used up. I used to make soups all the time but recently not so much so I pulled out my immersion stick blender for this oldie but goldie of recipes. This easy …
Currently, I’m trying to find simple recipes that I can use for a variety of dishes. I used to love pesto for pasta or as a mixture with cheese in my pre-vegan days. So I have been on the lookout for some nice option to make a vegan pesto version. My first try was this vegan spinach and pumpkin seed pesto as these are the ingredients I had at home and with London in lockdown these days I did not want to wait for my next shopping run. I am trying to use as many pantry ingredients as I can and come up with new recipes.
The idea for this recipe came because I wanted to make my own fresh vegan pasta. The combination of pasta and vegan pesto is just delicious and this pesto is actually really quickly prepared.
In the end, I also used the remaining vegan spinach and pumpkin seed pesto as a filler for my vegan empanadas. They turned out great and they are a great meal which can easily be frozen and defrosted when needed. I always like having a few empanadas in the freezer for those days when I don’t feel like cooking or preparing anything.
The recipe couldn’t be any easier. All you need is a food processor and it will only take a few minutes to whizz together this pesto.
Yes, it really is this simple! What are you going to use this simple pesto recipe with? Share it in the comments below.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
This vegan empanada dough recipe is so easy to make I am sure it will become one of your go-to recipes in no time. I love how versatile empanadas are and they make a great side or if you are like us also a great …
For breakfast, I like varying what I eat. Sometimes when I have enough time I will make my vegan pancakes, if it has quick I just grab a few oat breakfast bars before work. However, my go-to breakfast is this easy homemade granola recipe with …
For breakfast, I usually eat my homemade granola with my oat milk but for those special days when I crave something more special, I always have some English breakfast muffins in my freezer. They defrost quickly and are yummy with so many different toppings depending on what I fancy. They are also amazing just toasted and with vegan butter.
I love the sourdough variety and love preparing these with my sourdough starter that I always keep in the fridge to make my sourdough bread. But don’t worry they will be just as tasty if you use yeast instead.
These English breakfast muffins do take some time to prepare and I tend to make them at the weekend and then freeze them. I only take out as many as I need so they last me a few weeks. They can easily be stored in the freezer for up to 2 months so it’s absolutely worth it in my eyes.
1/2 cup of sourdough starter
2 3/4 cups of unbleached all-purpose flour
1 cup of nut or oat milk
1 tbsp sugar
1tsp baking powder
3/4 tsp salt
cornmeal for dusting
Ensure you have enough time to make these. I recommend to start in the evening to prepare the dough. It will have to rest for at least 8 hours so preparing it the evening before is perfect.
All you need for the first step is your sourdough starter and the vegan milk. Combine these in a bowl and stir to incorporate. Then cover your bowl with a clean tea towel and let it sit for at least 8 hours.
The next morning (or after at least 8 hours) add the remaining ingredients. Combine everything in your bowl. Now take the dough and place it on a lightly floured surface. Knead it for about 4 to 5 minutes.
The dough will be easy to handle and should not be sticky. Roll out the dough to about 3/4 inch. Next, you will cut out the muffins. You can use specific muffin cutters for this step or wing it and find something that will give you the size you are aiming for. That could be cookie cutters or in my case, I use a beer glass for this step and it works a really well. So happy to recommend this to you. If you found an alternative please let me know in the comments!
Transfer the muffins to a lightly baking paper or a plate which is dusted with cornmeal. Make sure both sides of the muffins get a light dusting of cornmeal. Leave the muffins to rest for about 45 minutes.
After the muffins have rested for about 45 minutes they are ready to cook! The exciting part! Cook in a pan on each side for about 6-8 min on medium heat or until lightly. They will grow in size slightly. I like to add a few at a time, about 4-5 depending on how many fit your pan.
Once they have achieved the right colour take them off the heat and let them cool down.
Enjoy your homemade English breakfast muffins!
Be creative with the toppings. I do love sweet things so I love to cover them with chocolate or jam. But they go well together with more savoury toppings of course so it is up to your imagination and taste buds how you enjoy them. I could imagine that this vegan cheese would work well or this wonderful spread.
Made with sourdough discard. Tasty and easy to make. Easy to freeze.
If you enjoyed this English breakfast muffin recipe and want to find other recipes head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
Sourdough bread is hugely popular and if you fancy testing my recipe for German sourdough bread but are missing the starter…look no further! I will share with you here how to make your own sourdough starter with just a few simple ingredients! Well, it is …
I love making my own oat milk but struggled to find a good use for the leftover oat pulp. There are plenty of good ideas like making cookies or overnight oats but these were not right for me. I love oat bars though and adapted …
Vegan butter is now readily available in most supermarkets. However, I found it difficult to find any option without palm oil with is very important to us. After not finding anything in our local shops I decided to just try making it at home and was surprised that my first try was already a big success!
It is so easy that you will probably not go back to store-bought vegan butter after trying this recipe.
My partner loves chickpeas and when he asked me today what to make with the leftover aquafaba I was excited to try making vegan butter for the first time. I was curious how long it would take and I can say that all in all it only took me about 10 minutes.
My partner is vegan, and in the UK all vegan butter seems to include palm oil and we try not to buy any products which include palm oil. When I was in Germany a few weeks ago vegan spread without palm oil was easy to purchase but in the UK it still seems to be quite uncommon. The recipe was incredibly easy and we had we literally made vegan butter in minutes!
You will need a few ingredients and a bowl and hand blender and that’s it. It couldn’t be any easier. You can use aquafaba from freshly cooked chickpeas or the liquid from canned ones. Personally, we prefer the liquid from freshly cooked chickpeas. I just store it in the freezer in smaller quantities in an ice cube tray so we always have it readily at hand for baking, or making vegan butter.
You will need the following ingredients to try this vegan butter recipe at home:
Now that you collected all of the ingredients, start by melting the coconut oil gently in a pot until it is almost all liquid. You can then remove the pot from the heat as the rest of the coconut oil will melt. This process is very quick. Add your olive oil and let the mixture cool down.
Add salt and vinegar to your aquafaba. Start blending the mixture with the hand blender. Pour some of your oil mixture into the aquafaba and continue blending. Once all is mixed, pour in more of the oil mixture. It will take a few minutes and in the end, you will have a mayo like consistency. Don’t expect it to look like butter yet!
Pour the mixture into a container but leave it uncovered so it firms up quicker. You will need to chill the mixture for a few hours.
The finished vegan butter can be spread easily on bread. If yours ends up a bit firmer leave it out for a few minutes before use.
Enjoy!
How long will vegan butter need to chill in the fridge?
A: It will take between 24 hours to 48 hours for the vegan butter to reach the final consistency. Mine took 48 hours.
Will it taste of coconut?
A: Yes, it will but it is really easy to change that! If you don’t like the taste swap the coconut oil for refined coconut oil and it won’t taste of coconut anymore!
If you enjoyed the vegan butter recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
After testing a few different milk alternatives I found that oak milk is perfect for me. It is versatile, I like the taste – even in coffee and it was easier to make at home than I had thought! Everything I needed I already had, …