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Peanut Butter Biscoff Porridge

If you’re in the market for a recipe that adds a few hundred extra calories to a breakfast staple for no reason other than a fondness for deliciousness, you have come to the right place.

I’ve been eating this for breakfast almost every day for just over a month. The biscuits give it a cakey consistency that is either going to be very much up your street or make you hate me a little bit. Please do keep me posted.

The peanut butter in conjunction with the seeds and oats make this a proper slow release energy, full until at least 11-11.30am breakfast situation. (I’m not gonna say full until lunchtime because I don’t believe that anyone is ever truly full until lunch, they’re just resisting the urge to have a Kit Kat at elevenses, which is entirely different.)

The closest comparison I can give this is to the Dorset Cereals gingerbread porridge sachets – if you like those, you’ll have a lot of time for this.

Serves 1:

1/2 cup porridge oats

1/2 cup soya milk

1/2 cup water

1 heaped tbsp peanut butter

4 biscoff biscuits

Small handful mixed seeds

Pinch of salt, pinch of cinnamon

Combine all ingredients in a saucepan, put on a low heat and cook for a few minutes, stirring all the time, until thickened.

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Vegan Buffalo Hot Mess

Buffalo Hot Mess

It’s 4th February – 4 days post Veganuary – and I am still quietly plodding along with vegan cooking and eating. In previous years, I’ve been sick to death of the restriction by the end of the month and delved back into mozzarella and chorizo with reckless abandon as soon as the clock struck midnight on January 31st. I don’t know what’s different about 2019, but I’ve not felt particularly restricted at all and I’ll roll with it for as long as I feel like it.

This weeks recipe is my current most favoured lunchbox situation. Vegetables are roasted in advance and placed into a plastic container. Cheese is grated on top, and hot sauce is drizzled over. This, when microwaved at the office come lunchtime, is the height of comfort.

You can roast quite literally anything you fancy and in any amount. I’ve found this to be a great way of using up smaller portions of vegetables left over from other kitchen adventures.

I’ve included specific veg and amounts in the actual recipe as a guide, but it’s worth considering which great roasters are in season this month: sprouts, cauliflower, leeks, parsnips, potatoes, sweet potatoes and beetroot are all great contenders for being drowned in melted cheese.

I’ve written out quantities for 1 serving. Scale this up if you’re on a meal prep mission for a few days in a row, or keep it where it is to try it out for size before you commit.

Serves 1:

2 small or 1 large parsnips, peeled and chopped
1 potato, peeled and chopped
1 beetroot, peeled and chopped
1 large leek, sliced into 2cm rounds
1/3 block vegan cheese (violife original block or ASDA cheddar alternative are my go-tos)
buffalo sauce, to taste (I use Frank’s)
1 tbsp oil (olive, rapeseed, whatever you’ve got in is fine

  1. Heat oven to 180C Fan (Gas 6) and toss vegetables in a roasting dish with the oil and plenty of salt.
  2. Put the vegetables in the oven and roast for 30 minutes, give them up to an extra 10 minutes more depending on how crispy you like those edges – I’m a 40 minute girl, myself.
  3. Allow to cool, then transfer vegetables to a microwave safe box. Top with grated cheese and drizzle with hot sauce.
  4. When you’re ready to eat, take off the lid of the box and replace it loosely, then microwave for three minutes.

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Creamy Vegan Cheese and Kale Linguine

Vegan Cheese and Kale Linguine

Much like literally all good pasta sauces ever, this one leans heavily on being brought together by the liquid gold that is reserved pasta water. I’ve eaten this in a few different forms about five times over the past couple of weeks, alternating vegetables depending on what’s in the fridge.

Ingredients come from cupboard to plate in about 15 minutes at an absolute maximum, let this be a permanent weeknight staple if you happen to be inclined towards vegan eating.

Serves 1:

75-100 linguine (or spaghetti, or.. whatever pasta you happen to feel like making today)
1 big handful kale leaves
1/3 block vegan cheddar, grated (both Violife and ASDA cheddar alternative are decent)
2 tbsps nutritional yeast 
1 tbsp vegan spread (pure soya is my go-to of late)
pinch of mustard powder or tsp actual mustard if you have it
plenty of salt and pepper, to taste

  1. Put the pasta and kale into a saucepan, cover with boiling water, season with salt, and cook according to pasta packet instructions.
  2. Drain the pasta, reserving at least 1-2 tbsps of starchy pasta water.
  3. Chuck the pasta back into the pan, with the water, and keep it under a low heat. Add the soya spread, vegan cheddar, mustard powder, nutritional yeast and lots of black pepper.
  4. Gently swirl the pan and keep it bubbling until it forms a thick sauce.

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