Hi beauties! How are you? Last week I didn’t manage to write anything – I have a poor two poor excuses for it: it was my Aunty’s birthday and I was really tired from the past week as it had been quite busy between work and trying to have a social life (I went to the hairdresser and then to the opera to see the Carmen with a friend!).

This week has been another busy week and also yesterday was my third Saturday working in a row. Quite tiring. And I also got the umpteenth cold – I am working myself up too much and the Spring doesn’t help.

However, here I am with two recipes, the first one is the Vegan Colcannon by TheEdgyVeg, obviously made last Sunday. Candace is by far in my top 3 favourite YouTubers/bloggers and I enjoy making all her recipes. This one is so delicious, quick and easy, that I am definitely going to make it more than once a year!

Ingredients

• 1½ cups chopped kale, packed
• 1½ cups chopped green cabbage, packed
• 4 russet potatoes, peeled and (large) cubed
• ¼ cup vegan butter or margarine
• ½-1 cup unsweetened soy milk, warmed
• 3green onions, chopped
• ¼ cup chopped parsley (optional)
• sea salt & pepper

Method

1. Bring a medium-sized pot of water to a boil.
2. Next, add chopped cabbage and kale into boiling water and blanch for 1-2 mins, or until bright green in colour. Remove greens with a slotted spoon, and place immediately into an ice water bath.
3. Next, add your peeled and cubed potatoes and 1½ tsp salt to the same pot of water you cooked the greens in, and bring to a boil. Cover, reduce heat and simmer the potatoes for roughly 15-20 mins, or until tender. When it’s fork tender, drain potatoes and add them back into the pot.
4. Add vegan butter or margarine, and allow it to melt. Using a potato masher, mash the potatoes until smooth and butter is combined.
5. Gradually, add warmed soy milk, stirring. Season with salt & pepper to taste.
6. Add your cabbage and/or kale and stir again to combine.
7. Serve garnished with additional green onions and/or parsley.

Extra recipe!

The extra recipe is because I also made these during the week and while they didn’t come out as the commercially available Jimmy Dodgers (I didn’t use caster sugar and I am not used to cream) they came out really nice and had them for breakfast as well as for snacks. So here is the recipe for Vegan Jammie Dodger recipe by WallflowerKitchen.

Ingredients

• 120 g / ½ cup vegan butter (suggested Vitalite dairy-free spread)
• 55 g / ¼ cup caster sugar
• 180 g / 1 ½ cups plain flour
• Seedless raspberry jam

Method

1. In a large bowl, cream together the vegan butter and sugar until smooth.
2. Add the flour in a small amount at a time and continue to mix the dough until completely smooth and it balls together. If it’s still crumbly, keep mixing.
3. Briefly kneed the dough and roll into a smooth ball. Wrap in clingfilm and chill in the fridge for 20-30 minutes.
4. Meanwhile, preheat the oven to 180C / 370F and line a baking sheet with greaseproof paper.
5. Once the dough has chilled, roll to about ½ cm thickness and cut out your cookie shapes. Use a smaller cutter to make a cut-out centre on half of the cookies.
6. Transfer to the baking sheet and bake for 10-15 minutes, turning occasionally to ensure even baking. Once they begin to turn slightly golden brown at the edges, they are done.
7. Leave to cool at room temperature.
8. Once cooled, add approximately half a tsp of the raspberry jam to each full halves of the cookies and place the cut-out centre cookies on top to create a jam sandwich.

Enjoy!

Love,

TVCL xxx