Friday, 7 November 2014

A quick update

I realised today that I haven't posted here in a while, which is partly because I've been busy with rigging work lately, which is great! I have been posting occasionally on my work blog though, including plenty of photos from my time rigging and performing at Enchanted Forest 2014. Later this month I'll be aiming to post some more on my work blog about the upcoming National Centre for Circus Arts (NCCA) roadshow in Edinburgh as well as the Rigging for Aerial Performance course I will be attending next week, kindly funded by the Federation of Scottish Theatre. Check it all out on my work blog here.

Photo credit: Kat Cooley

Tuesday, 23 September 2014

Vegan Venues in Glasgow

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Glasgow recently won an award for the most vegan-friendly city in the UK, and I was not surprised! Every one of the venues in this post is 100% vegan, which is brilliant for a city the size of Glasgow.


Monday, 22 September 2014

Prune-a-leekie soup

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Cock-a-leekie soup is a traditional Scottish dish made from chicken stock and leeks, making it incredibly easy to veganise! Doing a quick online search for other people's recipes suggested adding prunes to the soup for extra flavour, which I loved. If you're not a fan of mixing sweet and savoury flavours, though, they can just as easily be left out. You could also add some rice or barley to thicken it if you like.


Sunday, 21 September 2014

Vegan Food in Edinburgh

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

This is a list with brief descriptions of my favourite places to eat in Edinburgh as a vegan. There are more places in the city with vegan options than those on this list, but these are my personal favourites! You can find a more comprehensive list on HappyCow. Unfortunately we don’t have any exclusively vegan venues in the city at present, but I’ve marked those which serve only vegetarian and vegan food with a (v).


Saturday, 20 September 2014

Flapjacks

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

After the disappointing result in Thursday's independence referendum, I needed something sweet to cheer me up, and as my theme is Vegan Scotland, my thoughts immediately went to flapjacks. Incredibly quick and easy to make, these tasty treats are a perfect snack or dessert. You can also use different kinds of dried fruit, nuts and seeds in them for variety and depending on what you like.



Recipe: Flapjacks



Friday, 19 September 2014

Referendum Night at the Bread Street Brasserie

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

I've written before about the vegan evenings at the Bread Street Brasserie in Edinburgh, but I thought I'd write up another post for this month's event, which I attended along with other members of Edinburgh Vegan Meetup. Of course, tonight was an extra-special night as today was the day that voters across Scotland went to the polls to vote on whether we should become an independent country. I went to vote with a couple of friends at my local polling station in Portobello this morning, adding another three yes votes to the total!

The photo didn't come out brilliantly, so in case you can't see it, Anna is pointing to her Yes badge :)

Once my vote had been cast, there was very little for me to do until it was time to collect in Green Yes A-boards from outside polling stations at the end of the night, so going to the Bread Street Brasserie for their vegan evening seemed like an excellent idea to keep me busy whilst anxiously awaiting for the results to come in. The official announcement of the result is expected at approximately 7am on the morning of Friday 19 September, so I doubt I'll be sleeping much tonight!

Look at this awesome group of lovely people from Edinburgh Vegan Meetup :)


Friday, 12 September 2014

Independence Biscuits

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

I haven't posted for a few days because I've been a little overstretched with trying to keep up with my work, take the cats to the vet for their annual check up, attend a very interesting and useful discussion to learn about non-binary gender identity and, of course, keep up with the latest developments on Scotland's upcoming independence referendum. Between all of that, I've let my Vegan MoFo blogging fall a little by the wayside, but I'm back today for a quick post.

In the fine tradition of intersectional vegan baketivism, I decided to make some traditional Scottish shortbread biscuits with messages supporting the Yes campaign, and particularly promoting the Green Yes. Directly below is the recipe, and underneath that I've decided to explain why I'll be voting yes in the referendum on 18 September.



Monday, 8 September 2014

Oatcakes

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Oatcake topped with Vegusto No-Moo Walnut vegan cheese and homemade marrow and ginger chutney.

Oatcakes are a very delicious traditional Scottish food, and one that I love to make! Whilst there are plenty of vegan oatcakes available to buy in the shops here in the UK, nothing quite compares to the taste of a homemade oatcake. They’re really simple and quick to make in an oven, and they last for a while in a sealed container. They’re also very versatile, and taste delicious topped with vegan cheese and chutney, nut butters or even just dipped into soup.

Saturday, 6 September 2014

Vegan cooked breakfast with tattie scones

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.


Vegan cooked breakfast with smokey tempeh bacon, tofu scramble, toast, beans and tattie scones. I thought about adding some fried mushrooms and tomatoes but realised I would need a bigger plate and/or stomach!

Whilst breakfast for me is usually a light meal of porridge, cereal or fruit, I have always loved a great big cooked breakfast every now and again, and that hasn't changed since I went vegan a few years ago. Indeed, one of my favourite things about the weekend is being able to enjoy one at home or out and about if I can.

In the spirit of my theme for Vegan MoFo 2014, I decided to make myself a nice big plate of Scottish cooked breakfast today, which you can see in the photo above. The recipes for the tofu scramble and tempeh bacon both came from one of my favourite and most-used recipe books, Vegan With A Vengeance by Isa Chandra Moskowitz, and you can also find the recipe for the tofu scramble on her website here.

Here in Scotland, a cooked breakfast simply wouldn't be the same without tattie scones on the side, delicious fried potato goodness which, in my opinion, are far superior to the traditional English hash brown. Delicious, cheap and super easy to make, they're a great addition to your breakfast. Plus, if you have any left over, you can keep them in the fridge to either eat cold or reheat quickly in a frying pan the next day.

Friday, 5 September 2014

Mince and Tatties

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

Mince and tatties is a hearty Scottish dish which is fairly straightforward to make and is very tasty and filling! It’s one of my favourite meals on an autumn or winter night.Unfortunately, it's also one of the least beautiful foods in the world to try and photograph, so I hope you will accept that my photo simply doesn't do the tastiness of it justice!

For this recipe, instead of TVP, you could use 600g of store-bought vegan mince in this recipe if you prefer, which doesn’t need to be rehydrated. I’ve also had excellent versions made with cooked green or brown lentils. One of my neighbours also swears by adding a splash of red wine to the mince for flavour, and his vegan mince and tatties are very, very good.