All posts filed under: Breakfast and Brunches

Vegan Christmas Cake Porridge

You guys have been digging the vegan carrot cake porridge recipe I posted last month, it’s been so so cool to see pictures of people eating it at home. Turning a cake into porridge is actually really fun, so I figured I might as well do it all over again. I toyed with having a go at coffee and walnut (just because this was always my Mum’s favourite) but we’ve gone full steam ahead on festivities now, so coffee and walnut can wait until the new year. Sorry Mum. If you’re interested in how I go about turning a cake recipe into a porridge recipe, you’re in luck, cause I’m about to fill you in. It’s really very straight forward: I look at a few recipes for said cake, work out what the most common and most essential ingredients are in each, and bung them in with some oats and milk. Pretty easy, right? Obviously, I leave out the flour. I don’t put in butter, sugar or eggs either. What we’re looking for are the …

Vegan Carrot Cake Porridge

Vegan Carrot Cake Porridge

OK so I’m finally really, really, for realsies embracing autumn now. I’ve put fairylights next to the fridge. There are little ornamental pumpkins sat by the window behind the stove. We watched both The Deathly Hallows Pt 1 and The Deathly Hallows Pt 2 on the trot last night. The next logical step? Cake for breakfast. Yes, if we’re going to be inside and damp and miserable, we might as well just constantly treat ourselves. That’s the way this season goes. Never ending self indulgence to make up for how sodding dark it is. In my defence, this porridge isn’t even really that cakey. I’ve not added sugar – apart from the sultanas and mixed peel – and I’m sure it’s probably a relatively sensible first meal, what with the chopped nuts and the oats that’ll slowly release energy throughout the day. I mean I won’t look into its nutritional value too keenly for fear of disappointment, but there are certainly less healthy starts to the day than this. This recipe is coming at you …

Breakfast Split Peas with Fried Egg, Soured Cream and Dill

I’m hoping that with my all new consistent blogging routine will come a more natural reflection of the food I’m eating day to day. This is a breakfast I’ve been enjoying for a couple of weeks now. Therefore, thanks to its regular appearance on my Instagram stories, a recipe for it has been requested enough times to warrant my writing one. While it’s not super quick and easy and edible on-the-go like the most popular and pinnable recipes on the internet, it is very delicious and super filling thanks to all the protein in that eggs/pulses combo. The habit I’ve gotten into here is cooking my batch of split peas on Sunday night using homemade chicken stock from the roast dinner, popping it in the fridge and then reheating throughout the week. It uses two pans in the morning and takes about ten to fifteen minutes door to door, so it’s more for the ‘get up early and blow dry my hair and have a proper breakfast’ folk than it is for the ‘roll out …