I am back with another review, yes another for BLACK GOO! As you know their cakes are insane, but how about brunch/breakfast? They have you covered. It is delicious, filling and not underwhelming at all I promise especially for us vegans:) So I had this one over at the Berkhamsted café but this is available at Tring too.
Now for me, I know how hard it can be to get a satisfying vegan breakfast without it tasting or looking gross, I can confidently tell you that this is now the 2nd BEST one I have had (Wild Strawberry Café does come first at the moment!)
Here we have it…. the Vegan Goo^^ in all it’s glory! What can you not love? Bubble n squeak, beans, hash brown, shrooms, tomato, toast, avocado and falafel; all alongside a cup of tea. Atmosphere here is great, awesome music in the background and it’s at the top of an antique shop which is a good workout for the legs;) Hopefully if in need of bfast/brunch places, then head here!
Who want’s a yummy, gooey and warming cookie that’s quick and easy, ideal for breakfast or a snack? Great, your in for a treat! Have these with your glass of mylk or tea / coffee and its a win.
2 cups GF oats
1 and half cups plant milk
2 ripe bananas
Half cup dried cranberries
2 tbsp melted coconut oil
1 tbsp cinnamon
Pinch of vanilla powder
Half cup walnuts
1 tsp baking powder
1 tsp bicarbonate of soda
- Firstly preheat your oven to 160 fan / 180 conventional and line a large baking tray with baking paper.
- To a bowl, mash your bananas and add your flag egg, milk, coconut oil and mix well.
- Then add all your other ingredients, ensuring you add the walnuts and cranberries last. Mix well.
- Using a spoon, make 9 large cookie shapes but do not flatten them. Bake for 20-25 minutes.
- Enjoy fresh or keep covered for 4 – 5 days.
Apologies for the lack of content, life gets in the way and I feel like I’m getting withdrawal symptoms from not making as much! This quick recipe is such a good idea for light on the go lunch or as a snack. Being plant based and missing one thing…egg muffins!! So discovered an alternative that tastes just as good without the egg YAY!
1 and 3/4 cup chickpea flour
2 cups water
1 tsp baking powder
1/4 cup nutritional yeast
Salt and pepper
(veggies you pick can be optional but here’s what I used)
1 red pepper
2 spring onions (mine were fairly large)
Sprinkle of paprika
Sprinkle of thyme
- Firstly preheat your oven to 180 fan / 400 farenheit and line a muffin tray with cases or oil them to avoid sticking.
- Next dice up all your veggies and put to one side whilst making batter.
- Whisk in a bowl the chickpea flour, water, nutritional yeast, thyme, paprika, salt and pepper and baking powder until incorporated well. Then add in all your veggies and whisk these in well.
- Then using a 1/4 measuring cup pour the mixture into 12 muffin holes/cases. Bake in the oven for 30 minutes!
- Once out allow to cool slightly before taking them out the pan/cases to eat or you can store these in the fridge and freezer! Enjoy:)
This lovely lady does some serious cooking and the flavours are INSANE! She provides a takeaway food service from home or delivers locally right to you, it’s every weekend only and it is ENTIRELY VEGAN! She creates an awesome platter of either 6 or 8 options that include pumpkin and coconut curry, brown lentil stew, mango salsa and plantain waffles, and don’t forget the Mac n ‘cheese’ pie…(plus more!!) and other times she creates one whole dish like her Popprawn and waffle combo. She definitely works hard in the kitchen and really inspires me to experiment with flavours in dishes. P.S these images are going to make your mouth drool…
Leks Be Vegan
I cannot recommend her enough so check out her page on Instagram by clicking the title above! Also for those of you that hadn’t seen on my Instagram I am working on doing deliveries of some sweet things, so me and Leks may well be doing a meal deal… 😉 Watch this space.