9 Books That I Have Loved This Year (2024 edition)

Hello beautiful cats! We are at the end of 2024 and what a year it has been! It’s been another busy year, and finding time to read has not always been easy, but I have tried to dedicate at least one hour of reading before bedtime. There were nights I succeeded and other times I didn’t quite make it and in these cases, I would open the book, find the page I was reading and promptly fall asleep, and I kid you not, once I even dozed off while still holding my place with my finger, or so my partner told me!

You know that I love reading. It’s one of my favourite things to do (otherwise, I wouldn’t work in a library!), and I strongly believe it improves mental health. It also has (more or less) obvious benefits, like better literacy and vocabulary and opening the mind to other perspectives. Similarly to last year, I thought I would share my favourite reads of 2024: I managed to read/listen to 39 books and not all of them were a “win”, but the ones that I enjoyed are definitely more than those that weren’t really my taste, so it has been difficult to make a selection. But here there are the 9 best (according to me) reads of 2024!

The Fraud by Zadie Smith

This was the very first book of 2024 and it was in eAudiobook format through the BorrowBox app. It was also my very first book by Zadie Smith, and what a treat this was! It was a great introduction to her writing and the eAudiobook I listened to was read by Zadie Smith herself.

This is a historical book, with the “Tichborne Trial” in the background and the two main characters being a woman and a former slave, it shows how the British Empire was built on the labour of slaves, the misappropriation of lands in far-away places (i.e. Jamaica) and how this has never been really acknowledged to this day. You can see how some people might find this book uncomfortable, but I thoroughly enjoyed it.

A Woman Is No Man by Etaf Rum

This book found itself in my hands one day while I was covering the main desk at work, and from the title I was expecting something different. After reading the plot, I HAD to borrow it.

It’s a book that touches on the experience of a second-generation Palestinian-American, so you understand why I wanted to read it. And it didn’t disappoint! It provides a glance into the world of a family that emigrated from Palestine to America in the 1970s, the culture clash between Arab Muslims and Americans, touching also on the Nakba. It is highly recommended.

Why Has Nobody Told Me This Before? Julie Smith

Another eAudiobook, this time on Spotify.

A beautiful book of advice on how to live with more confidence and compassion (both towards others and yourself). Enjoying it as an audiobook felt like having a personal therapist offering valuable life lessons. While it’s not a replacement for professional therapy, it serves as a great resource for understanding your thought processes and discovering ways to enhance your well-being.

It also clarified which aspects I could tackle independently and where I might benefit from a therapist’s support. Get ready to put in some effort!

A Thousand Golden Cities: 2,500 Years of Writing from Afghanistan and its People by Justin Marozzi

This was truly eye-opening on a Country that is so full of history and yet has been relegated as being full of uncivilised people. Got it as an ebook on BorrowBox, and I’ll be honest it took me almost 2 months to finish because it’s around 1000 pages and full of excerpts from different books and sources: some I found were easier to read than others. There were many descriptions of the geography and the people by different authors in different times, from 200 BCE to 2000 CE, extracts (briefly) an ally to the West.

This book shows how, because of its peculiar location, Afghanistan has been used and abused by other empires.

It’s absolutely recommended.

The Seven Moons of Maali Almeida by Shehan Karunatilaka

This was just “Wow”. Another eAudiobook on the BorrowBox app. A kind of fantasy, but set in the very real Sri Lanka in the 1990s and its civil war, this is also a mystery book. A story of queer people, colonialism and corruption, it’s funny and sour. The idea of the seven moons as the time in the afterlife to make peace with oneself is so interesting, and the main character in the book uses this time to find who killed him.

It was easily one of my favourite books this year.

The Order of the Day by Éric Vuillard

I would have never chosen this book as it covers a time in history with which I can’t cope (WWII). It’s thanks to a friend that I read this book – I’m so lucky to have the friends I have!

While the book is promoted as being about various meetings of heads of state in the 1930s, I would argue that this is also a book clearly demonstrating how few families and companies own maybe not everything, but definitely a very good chunk of the economy. And they have always played major roles in politics too, by influencing events that at the time looked insignificant, but actually revealed themselves to be very important later.

It’s a short and (bitter)sweet book that should be read by everybody.

Paper Cup by Karen Campbell

A colleague suggested this book, she ordered it from another library for me and it took ages to arrive as that library was set to close soon and a lot of the stock was in boxed destined to other libraries, so I forgot about it and I didn’t have any idea of what the book was about until it arrived.

And it was absolutely brilliant! The main theme is homelessness, and this was another eye-opener. It’s set in Scotland in 2010s, the main character is a woman, and the book deals with her experience living in the streets for half of her life, but also an unexpected pilgrimage.

It’s a really sweet book, easy to read because of the beautiful writing but still heavy for the very real theme of homelessness.

I Haven’t Been Entirely Honest with You by Miranda Hart

This is the book I didn’t know I needed until I read it. Aside from the series “Miranda” (which I loved) by Miranda Hart herself, I didn’t really know her and her books. So I was happy to listen to the eAudiobook, read by Miranda, on Spotify. I couldn’t stop listening to it!

In this book, she shares her journey with chronic illness, detailing her struggles with being misdiagnosed multiple times and the reluctance of general practitioners to take patients—especially women—seriously when they seek answers about their symptoms. It’s such a close theme to me, that I felt so seen and understood (as I have been misdiagnosed twice, not been taken seriously after having been in and out of the GP practice for 4 years and now having been diagnosed with fibromyalgia) that I cried a few times while listening to it.

But it’s still Miranda Hart, and you will also get many laughs out of it!

Tyger by S.F. Said

Another eAudiobook on BorrowBox, again dealing with themes like racism and colonialism (is there a pattern? she asked rhetorically). It’s a fantasy book for young adults set in a similar world to ours, but with the British Empire still going strong, talking magical animals and a war of supernatural powers, where the themes of colonialism and racism are dealt with in such a sweet and delicate way, while at the same time almost presenting the reader with a call to action for the new generations (and possibly the older ones, too).

I’m a sucker for cats and here there is the gentle, big talking Tyger you can find in a YA book. It was so easy to listen to, I finished it in just a few days and who knows if there might be a sequel?

Conclusion

Looking at the list of books read this year, it didn’t really feel like I read a lot, but 39 books is not too bad. I am also aware that not everybody has the same time to read, the same attention span, etc, some people can read 5 books and some can read 150, we are all different and the main thing is to read whenever possible.

A couple of books didn’t make “the cut”: had to make a selection to bring you what I thought were the best reads for me, but I’ll leave you with the titles in case you want to check them out:

  • The Little Snake by A.L. Kennedy
  • All My Friends are Superheroes by Andrew Kaufman
  • How to Do Nothing: Resisting the Attention Economy by Jenny Odell

I hope you have managed to read something this year and that maybe this post inspired you to read a new book. Or maybe you’ve already read one of these books, so let me know if you enjoyed them or not.

In the meantime, have a lovely night and cheers to the New Year!

Love,

TVCL xx

Recipe Sunday – Gluten-Free Vegan Persimmon Chai Bread

Hi sweet cats! How are you? It’s been a full week and I’ve been feeling a bit low, but had a lovely day yesterday: I’ve done my Taekwondo grading and now I am a red belt, black tag, so it’s quite exciting! And then went with my boyfriend at his mum’s Secret Santa party: it was so relaxed and such good fun, with also a quiz (this would be a great idea to do with my family too!). Obviously, today I was done, but it was nevertheless a brilliant Saturday!

As you know, I like to have something sweet and I had some persimmons that were ripening quite quickly so I made this Gluten-Free Vegan Persimmon Chai Bread by TheUnconventionalBaker: while I am not too keen on persimmons as a fruit due to their consistency, I find they are perfect for a cake!

Gluten-Free Vegan Persimmon Chai Bread by TheUnconventionalBaker

Ingredients

Bread Ingredients:

  • 1 ½ cups persimmon puree (blend down roughly 3 small RIPE persimmons)
  • ¼ cup olive oil (or another baking oil)
  • ½ a ripe banana
  • 1 cup maple syrup (or liquid sweetener of your choice)
  • 1 tbsp pure vanilla extract
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ¼ tsp ground black pepper (no, I’m not crazy. Just put it in. You’ll see 😉 )
  • ⅛ tsp ground ginger (spice, not fresh)
  • ½ cup buckwheat flour
  • ½ cup brown rice flour
  • ⅓ cup potato starch (tapioca or arrowroot starch would work too)
  • 1 tsp guar gum (or xantham gum)
  • 1 tsp GF baking powder
  • 1 tsp baking soda
  • ½ cup raisins

Glaze Ingredients:

  • 1 small very ripe persimmon
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil, liquified
  • 1 tbsp non-dairy milk (optional; lightens the colour a bit)
  • 1 tsp pure vanilla extract

Method

  1. Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
  2. Place roughly chopped persimmons (or puree if you already blended them down), olive oil, banana, maple syrup, vanilla, and spices into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl.
  3. Add in all remaining bread ingredients, except raisins, and mix until everything is combined and uniform. Fold in the raisins.
  4. Pour into your prepared bread loaf pan and bake for approximately 1 hour and 5 minutes (or until a skewer inserted down the centre comes out dry. Remove from oven and cool on a cooking rack.
  5. In the meantime, prepare the glaze by blending all ingredients together in a blender. Once the loaf is cooled, transfer it onto your serving plate and drizzle with the glaze. Note: persimmon tends to gel up very easily once blended, so if you leave your blended glaze to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and it’ll liquefy.

Enjoy!

Love,

TVCL xx

Recipe Sunday – Whole Wheat Gnocchi

Happy Sunday beautiful cats! How are you? Earlier I went for a walk with a friend and her dog: it was so nice to chat with her while enjoying the relatively fresh air. I was feeling pretty negative about Christmas and I think that my parents, especially my mom, don’t feel that great either as it will be the first Christmas without Grandma: I know it will be a bit heavier and a lot sadder. At the same time, for one reason or another, this year has been a lot on a personal level and I am not sure how I am going to deal with visiting all the relatives. On the other side, I feel like I am being selfish and unreasonable: so many people would like to have a day with the whole family and they won’t be able to have it, while I have it and I struggle with it. I firmly believe that Christmas is overrated especially for those who are not religious: it has lost a lot of meaning, becoming a consumer holiday. I also realise that it is a great excuse for gathering all your relatives that you might not be able to see during the year, to meet in one place on one day. Which I understand well. My friend made me realise that it’s okay to not like the holiday and also the fact of seeing all the relatives together, but also I go for my parents, I am there for my parents. And to be honest, that’s the very minimum I can do. So, having said all this: I started off feeling negative about December and worrying about the upcoming days, when I should focus on appreciating all these other days, and when Christmas arrives, I should appreciate that day too and the people around me.

To being more serene! And on this note, few things make me happier that those delicious potato pillows also known as gnocchi. And since I had a lot of potatoes stored away, I had to make gnocchi. Didn’t have white flour so I followed this recipe for Whole Wheat Gnocchi by Nutriciously and it was delicious!

Whole Wheat Gnocchi by Nutriciously

Ingredients

  • 2 lbs Russet or Yukon Gold potatoes (900 g)
  • 3 cups whole wheat flour (360 g)
  • Salt to taste

Method

  1. Place the washed whole potatoes into a pot, unpeeled. Cover them with water and bring to a boil, then reduce heat and let them simmer for around 30 minutes or until potatoes are cooked.
  2. Once they have become soft, drain the potatoes and let them cool for a few minutes, then peel them. 
  3. Place the peeled, warm potatoes in a bowl and mash them until smooth. This works best with a masher or a fork. Don’t use a food processor or blender!
  4. Add the whole wheat flour incrementally to the mashed potatoes and start kneading until you get a nice homogenous dough without overworking the potatoes. Don’t forget your pinch of salt! 
  5. You should end up with a soft, not too sticky dough and all of the flour should be absorbed by the potatoes. Depending on the potatoes you use and how well they were cooked and mashed, you may need a little bit more or less flour.
  6. Cover the bowl with a towel and let the dough rest for about 10 minutes. Then, divide the gnocchi dough into 4 parts. 
  7. Thoroughly flour a clean workspace and your hands, then grab one of the changes and roll it into a long rope, about 1-inch in diameter. Repeat with the rest of the gnocchi dough.
  8. Cut each rope into 1-inch long pieces to create your gnocchi pillows. You can cook them like that or use a fork to create the traditional ridges.
  9. Meanwhile, bring water to a boil in a large pot. Add about half of the gnocchi and boil them for 2-3 minutes until they start floating to the top.
  10. Remove the cooked gnocchi with a slotted spoon and put them into a bowl or on a plate. Add the rest of the uncooked gnocchi to your boiling water for 2-3 more minutes.
  11. Once all of the whole wheat gnocchi are cooked, divide them into bowls and serve with your favorite sauce.

Enjoy!

TVCL xx

Recipe Sunday – Gluten Free Pumpkin Bread

Hello cats! How are you today? Did you have a nice week? Yesterday, snowed! It lasted only a few hours, but it was beautiful! And I loved it as I was off and was taking it extra easy. It was also a busy week and didn’t really manage to make much foo, but I wanted to make something sweet and this recipe for Gluten Free Pumpkin Bread by EatWithClarity was exactly what I needed.

Gluten Free Pumpkin Bread by EatWithClarity

Ingredients

  • 1 cup pumpkin puree
  • 3 large eggs
  • ⅔ cup white sugar
  • ⅔ cup light brown sugar
  • ½ cup melted butter or coconut oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups gluten free all purpose baking flour
  • 3 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¾ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Method

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a standard loaf pan (9×5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
  • In a large mixing bowl, whisk together all wet ingredients until well combined.
  • Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
  • Transfer to your prepared pan and sprinkle on some cinnamon sugar if desired or even some crushed nuts.
  • Bake for 55-65 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours.

Enjoy!

TVCL, xx

Sunday Recipe – Kimchi Mac & Cheese

Hello beautiful cats! How are you? Here it’s finally starting to get colder and today was such a lovely day that I went for a walk with a friend: we went on an old path to an abandoned house and it was so peaceful although a bit eerie, too! Anyway, done my 10k steps for the day, had a lovely chai tea (just from a teabag, not the homemade one) and half a cinnamon bun (got it from a bakery that makes so many different vegan stuff and so it happens that their cinnamon buns and a bunch of other pastries are vegan – and they are massive!), so I am totally at peace with the world.

Yesterday, there was also a Christmas Market so I went to see what was there (had to go at lunchtime as I was working) and there was one fully vegan stall! Obviously, you should know that your girl here went a bit mad: got two different types of sausage rolls, one mac&cheese pie, one Moroccan pie, one mince pie and choc chip shortbread. Also they were selling some of the Honestly Tasty cheeses so I got myself a Shamembert as I never tried that! The thing is, these are going to be my lunch/dinner for the next couple of days, or can go in the freezer as they are freshly made. So I am going to have some tasty food to look forward to! However, usually, when on the last day of the working week (either Friday or Saturday) I usually have a bit of pasta for lunch – it’s basically my treat – and after seeing some videos of the Korean Vegan, I started making cheesy pasta with kimchi: never I thought in my life to combine these two things, and yet here we are, now it’s one of my favourite pasta dishes. So, here it is the delicious Kimchi Mac&Cheese by TheKoreanVegan! This is the more complete version, while if I am on my lunch break I would just make a cheesy sauce in the pot, add some kimchi and then the cooked pasta.

Kimchi Mac&Cheese by TheKoreanVegan

Ingredients

  • 5 tbsp vegetable shortening (or oil)
  • 1 small onion (chopped)
  • 1/2 russet potato (thinly sliced)
  • 2 cloves garlic (minced)
  • 1/2 jalapeno (sliced)
  • 1 chipotle pepper in adobo sauce
  • 1 tbsp gochujang
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp Korean chili powder (or paprika)
  • 1/2 cup water
  • 1 cup cashews (soaked in water for 4 hours to overnight)
  • 3 tbsp nutritional yeast
  • 1/2 cup almond milk
  • 1 tsp pickled jalapeno juice
  • 2 tsp kimchi juice
  • 1 box brown rice pasta
  • 1/2 cup bread crumbs
  • 1/2 tbsp + 1 tbsp sesame oil
  • 1/2 tsp agave
  • 1/2 tbsp gochujang
  • 1/2 cup kimchi (ripened)
  • 1 tsp toasted sesame seeds

Method

  1. In a small pot, melt vegetable shortening and add onions and garlic.  Cook until softened.  Then add potatoes, jalapeño, chipotle, gochujang and seasoning.  Stir until potatoes start to soften and all vegetables are evenly coated.
  2. Deglaze the bottom of the pot with water and bring to boil.  Cook until potatoes are tender.
  3. Empty contents of pot into high powered blender.  Add remaining ingredients and blend on high for a few minutes, until creamy and smooth.
  4. Cook pasta until al dente.  Reserve ~1/4 cup of pasta water before draining.  In the same pot that you cooked the pasta with, add pasta and cheese sauce, as well as a little pasta water in case sauce gets too dry.  Scoop pasta into oven safe container (I used two cast iron pans).
  5. For breadcrumb topping, mix breadcrumbs, salt, and 1/2 tbsp sesame oil until breadcrumbs are nicely coated.  Sprinkle over the top of the pasta.
  6. Place in 450° oven until breadcrumbs are golden brown (15-20 minutes).
  7. In the meantime, heat up 1 tbsp of sesame oil in a small skillet.  Add kimchi, gochujang, and agave and saute until kimchi is caramelized.
  8. Add caramelized kimchi to baked pasta.  Sprinkle with toasted sesame seeds.

Enjoy!

Love,

TVCL xx

Recipe Sunday – Vegan Pear Cake

Happy Sunday, kittens! How are you? The past week was probably the busiest week in November, so keeping my fingers crossed that the rest of the month will be as uneventful as possible. And while I was off yesterday, I was out with friends for a walk and brunch, then went to a friend’s 50th birthday dinner, and today I had my third and last pre-grading to grade to red belt-black tag!

During the week, it was almost impossible to make anything special to eat, and today I was forgetting about making something sweet for the week, but remembered that I had some pears that had to be used and found this delicious recipe for a Vegan Pear Cake by ExceedinglyVegan that did not disappoint!

Vegan Pear Cake by ExceedinglyVegan

INGREDIENTS

  • 200g self-raising flour
  • 110g caster or brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 tsp ground nutmeg
  • 150ml dairy-free milk
  • 75ml sunflower oil
  • 2 tsp vanilla essence
  • 1 tbsp apple cider vinegar
  • 3 pears
  • Vegan butter to grease the baking tin
  • Baking paper
  • Icing sugar (optional)

METHOD:

  1. Preheat your oven to 180C (360F). 
  2. Mix together all dry ingredients in a large bowl. Make sure that there are no lumps. If you don’t have self-raising flour then just use normal flour and add 2 tsp baking powder instead of just 1.
  3. The mix together all wet ingredients in a separate bowl.
  4. Combine the dry and wet ingredients and mix well until you get a smooth batter (with no lumps).
  5. Then peel and deseed 3 pears. Mine actually didn’t even need deseeding. Cut each into 8 slices.
  6. Line a baking tin with baking paper and grease the sides with vegan butter.
  7. Pour the batter into the baking tin and even it out with a spatula.
  8. Then lightly push the pear slices into the dough in a star pattern. You don’t have to press them down, give them some air to breathe on the top. The cake will rise anyway and they will sink in a bit. But you want to keep the lovely star pattern visible, it looks really appetizing when you serve the cake.
  9. Bake for 35 min.
  10. Take out of the oven and let cool down thoroughly. Then sprinkle icing sugar on top for the extra wow factor. If you don’t have icing sugar at home you can use caster sugar and blend it in a smoothie blender until it turns into a powdery icing sugar.

Enjoy!

LOve,

TVCL xx

Recipe Sunday – Vegan Chai Latte (& Chai Spice Mix)

Hello beautiful cats! How are you? Have you celebrated Halloween this year? To be honest, I wasn’t feeling very festive, but I still wore my “Black Cat Appreciation Society” shirt, because I am a witch, and love black cats (obviously I love ALL cats, but black cats have a special place in my heart – and on my blanket, sofa, chairs, coffee table, bed etc.).

It’s been an okay week, and I’m trying to keep the promise (to myself) to do less/take less commitments for the last two months of the year, so next week has a couple of events planned but nothing too crazy.

To prepare myself, both mentally and physically, I am currently joyfully sipping a homemade chai latte – I didn’t know that making chai tea is quite easy, can be made with spices that probably are already in your cupboard and it takes very little preparation. And it’s the most comforting drink for autumn! So here is the recipe for a Vegan Chai Latte (& Chai Spice Mix) by Bakerita.

Ingredients

For the chai spice mix

  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ¼ teaspoon black pepper

For the latte

  • 2 cups almond milk, or dairy-free milk of choice
  • 2 bags black tea
  • 1–2 tablespoons pure maple syrup, to taste

Instructions

For the chai spice mix

  1. In a small bowl, whisk together all of the spices until fully incorporated. Transfer to a spice jar.

For the latte

  1. In a small saucepan, heat the almond milk until scalding. Turn off the heat and add the black tea bags, let steep for about 5 minutes and then remove the tea bags.
  2. Add 1 teaspoon of the chai spice mix and 1-2 tablespoons maple syrup and whisk to combine. Taste, and add more spice/maple syrup as desired. You can also transfer the mixture to a blender and blend to combine, which will add some foam, or mix with a hand frother.
  3. Serve in one or two mugs, topped with some dairy-free whipped cream and a dusting of chai spice mix, if desired!

[Just a note, that if you have cardamom pods, peppercorns, cinnamon sticks and cloves at hand, you can quickly toast them and add to the black tea – just remember to strain!]

Enjoy!

Love,

TVCL xx

Recipe Sunday – Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing

Happy Sunday, sweet cats! How was your week? Yesterday I was working again, but that was my fault as I organised this event months ago without realising it was my Saturday off, and it was a friend who offered to come to the library and do this event for free. And it went really well, many people attending so I’m quite happy. But also it’s my second Saturday in a row I’m working and I’ll be working the next one too. Still a couple of busy weeks, but trying to keep myself freer (and agree to lees things) from mid-November onwards.

So I’ve been making this Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing by VeganRicha in the past few days and made it again last night. It’s a quick and easy recipe, so versatile as I use it in salads, pairing it with rice or just eating it as it is. Also, one of the variations I made is by subbing the tofu for beans or chickpeas. Still delicious!

Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing by VeganRicha

Ingredients 

  • 1 head of broccoli
  • 1 cup cubed sweet potato
  • 1.5 cups cooked chickpeas, or 1 15 oz can drained
  • 1 cup tofu, (pressed for 10 mins then cubed)
  • 1/2 red or green bell pepper, , sliced
  • 2 tsp oil
  • 3/4 tsp chiotle pepper powder
  • 1/2 tsp chipotle pepper flakes or red pepper flakes
  • 1/2 tsp smoked or sweet paprika
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • additional optional spices: dash of black pepper, cinnamon, 1/2 tsp oregano
  • 3 tbsp sunflower seeds
  • 3 cloves of garlic, finely chopped

Miso Maple Lime Dressing:

  • 1 tbsp lime juice
  • 1 tbsp miso
  • 1 tbsp water
  • 1.5 tbsp maple syrup
  • a good pinch of salt and paprika/chipotle pepper
  • 1 tsp olive oil, optional

Method 

  1. Preheat the oven to 400 degrees F (205 C). Line a large baking dish with parchment. Slice/cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.
  2. Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. Spread the veggies in the baking dish in one layer.
  3. Bake at 400 degrees F for 25 minutes.
  4. Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
  5. Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.
  6. Dressing: Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Enjoy!

Love,

TVCL xx

Recipe Sunday – Protein Cookies

Hi kittens! How are you? It’s been a busy week: I was at a taekwondo seminar (getting ready for my red belt, black tag in December), I’ve seen two friends and then went for my kinetic chain release appointment. I’m also working three Saturdays in a row (one is my fault as I organised an event at the library for my Saturday off!). But at least it’s really autumn and I’ve been enjoying some sunny-but-crispy-cold morning walks to work. And how beautiful are the colours this time of the year? The changing of the leaves from green, to bright yellow, orange and red, it’s so pleasant!

Anyway, I was doing my grocery shopping and found a plant-based protein powder at a very reduced price so I thought it was finally the time to try these Protein Cookies by ChocolateCoveredKatie. The powder I got is vanilla-flavoured so it went well in this recipe. Plus, it’s good to know that I am getting some extra protein, while also enjoying something sweet!

Protein Cookies by ChocolateCoveredKatie

Ingredients

  • 1/2 cup nut butter of choice
  • 1/2 cup protein powder (64g)
  • 2 tbsp sweetener of choice
  • 1/8 tsp salt
  • 1/2 cup chocolate chips, optional

Instructions

  1. Preheat the oven to 350 F.
  2. Stir all ingredients together to form a cookie dough texture.
  3. Break into four pieces, roll into balls, then press into cookie shapes with your hands.
  4. If you wish to bake the cookies, bake them on a cookie sheet, lined with parchment if desired, for 8 minutes.
  5. Let cool before handling, as they firm up while cooling.

Enjoy!

Love,

TVCL xx

Recipe Sunday – Olive Tapenade

Hello beautiful cats! How are you? It’s been over a month since my last post: I took some days off, went for a short holiday, went to the cinema (for the first time in 5 years!) and spent time with friends. It was much needed! I hope you’ve been having a good September too and are ready for Autumn. To be honest, while I was off for two weeks, I haven’t been exploring many different recipes, however as my partner is always trying new foods he recently found out the deliciousness of olives and capers so I thought to combine these two in an olive tapenade and looking around, I found this Olive Tapenade by Love and Lemons: absolutely amazing!

Olive Tapenade by Love and Lemons

Ingredients

  • 1½ cups pitted olives, mix of kalamata and green olives
  • 4 oil-packed sun-dried tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon capers
  • ½ tablespoon fresh lemon juice
  • 1 garlic clove
  • ⅓ cup fresh basil or parsley

Instructions

  1. In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
  2. Pulse until combined but still chunky. Add the fresh herbs and pulse again.

Easy, delicious and versatile: I used it as spread on bread and oatcakes as well as pasta condiment.

I hope you’ll enjoy it!

Love,

TVCL xx