Just Humans Being...

It is the final day of World Vegan Month and here is this morning's second breakfast! For the pancake batter: we use a 200ml cup each of oats and stoneground wholemeal flour, then a tablespoon each of ground flax seeds and maize flour. Add a teaspoon each of baking powder (baking soda), ground cinnamon and vanilla extract. 200mls plant milk and top up with water...around 100mls for thick pancakes and add more for crepe like pancakes. Whizz up with a hand blender and leave to stand for 10 minutes and then fry in a hot non-stick pan. Today we added blueberries and banana... Which kind of caramelise when the pancake is flipped over. Delicious! We love how the blueberries sink into the centre. We served them with a squeeze of clementine and soya yogurt. They are so easy to make and are lovely! Love from a cold, wet and very windy Cornwall! Kay and Sime xx

Day 29 World Vegan Month. This is what happens when we suddenly run out of porridge oats... We had enough for a spoonful each, so instead of our usual bowl of joy - we made smoothies with pretty much the same ingredients with added greenness: Spinach, apple, banana, raisins, rosehips, seaweed, cinnamon, ginger and turmeric. Our mix of flax, hemp and pumpkin seeds, a spoonful of porridge oats, matcha green tea powder and water.  Wonderful stuff!  And here's Fleaby - he just wanted to say hello! xxx

Day 28 World Vegan Month. Organic whole wheat spaghetti, butter bean, red pepper and mushroom pasta sauce with salad leaves. Such a busy time for us, so sorry we're not keeping up with the posts!    Night, night...Love Kay and Sime xx

World Vegan Month Day 25. We are doggie sitting and really enjoy cooking on the Aga here... And yet again, we have made a quick dhal - with onions, garlic, sweet potatoes, mushrooms and spinach, as well as the usual spices, red lentils and some passata. Bye, bye from us and little Mabel!  xxx

World Vegan Month Day 24. Cauliflower florets and greens, butternut squash, leeks, tomatoes, garlic, fresh ginger, dried cumin, coriander, turmeric and mustard seeds Whizzed up leftover beany pasta sauce. Mixed together to make a delicious curry. As usual we served it with brown basmati cooked with turmeric. We are off doggie sitting for a few days, but will try to continue sharing our posts. Love Kay and Sime xx

A bubbling pan of Brewer's Gold and Cascade hops with warming winter spices of cinnamon, cloves and ginger, sultanas and orange peel. Mixing brown sugar and barley malt extract in the fermenting bin. Straining off the hops into the sugar and malt.  Stirring to dissolve the sugar in the hot hoppy brew.  We added enough cold water to cool the brew and sprinkled on the yeast. We leave the yeast on top. Then the lid gets fixed on tightly... And topped off with a snazzy blanket to let it work it's magic for around 10 days. It's Day 23 of World Vegan Month...we're not being very disciplined with our blog posts, but hopefully we'll manage to share some foodie posts over the next few days.    Bye for now! Love Kay and Sime xx

 World Vegan Month Day 21. Here's tonight's dinner... Haricot beans and vegetables with spaghetti. Yesterday we had leftovers and tomorrow we will hopefully be able to share photos of our home brewed winter ale. Night, night! Love Kay and Sime xx