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Veggie Guide to Glasgow
Cruelty Free Guide to Edinburgh
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May 11 2012
“ "Nothing is sexier than a man who savours & devours" Read this & thought @veganbear may like it too http://t.co/kQMbDmAK via @katy_red ”— applewriter
May 10 2012
“ Latest: Homemade Pumpkin Seed Snack http://t.co/grvREThZ ”— lgelly
May 09 2012
“ Gay is ok...that's a little unenthusiastic, isn't it? Gay is FABULOUS! I love being a homo. ”— AGayToRemember
“ So rare, yet so good to see POC with tattoos. http://t.co/wbtdIqfR Used to think tatoos were for whites only. Glad I'm wrong about that! ”— applewriter
May 08 2012
“ Just tried the recipe from @veganbear looking forward to tasting the final results - http://t.co/aDnDcDsK - http://t.co/UaCCgo02 ”— lgelly
Breakfast of Champions
three vegan childhoods
The latest show from The Vegan Option – Born Vegan: from1976 UK TV to the Hebrew Israelites, three very different vegan childhoods. Am listening as I blog, is fascinating
Related posts:
May 07 2012
Choose you own adventure…not really.
Okay, okay i realise it’s been a couple of months since I last posted here and the main reason for this is not that fact that I’ve been mega busy with uni, which is true of course i have been, but I haven’t really been able to pin down what i wanted to blog about. What I find interesting may not be interesting to you lot but then again it’s my blog so if want to write yet another post of just how gorgeous Allison Janney is then I jolly well should….have i done a post on that? So I’ve decide to leave my next blog post up to you. what do you want to read me talking about? When I say talking I mean writing in a haphazard punctuation, lack of proper grammar type of way.
Take Our Poll“ So #mlm (#ff) @Harkaway and @psychodarwinist for the reasons previously mentioned. @veganbear for his Scottish version of the good life... ”— GloomBaby
Vegan Healthy Quinoa Bowl

INGREDIENTS
1/2 cup quinoa
1 cup water
Vegetable stock powder or konbu dashi pawder to taste
1 red pepper
2 stalks celery
1 medium tomato
Half cucumber
- Dressing
3 Tbls red wine vinegar (or rice vinegar)
2 Tbls olive oil
1/2 Tbls soya sauce
1 Tsp mustard
1 Tsp crushed chili
Salt & pepper to taste
Coriander to garnish
Directions:
1. Wash the quinoa and place the quinoa, water and vegetable stock powder in a pan. Bring to boil, turn the heat down to low, cover the pan and simmer for 13min. Turn the heat off, wait for 5min without opening the pan.
(If your quinoa came with its own cooking directions, you can do it that way.)
2. Cut all the vegetables into small cubes (smaller than 1cm cubes).
3. Mix all the ingredients for the dressing.
4. Mix the cooked quinoa, chopped vegetables and dressing and refrigerate.
5. EAT!
This is the one of my favourite salads. I call it salad, but this recipe can be the main in your dinner I think. This fresh and spicy taste will make you feel satisfied.
Quinoa started to be popular in a healthy cooking. If you don't know how healthy it is, you should search it on the internet. Basically quinoa is perfect for our staple diet.
Vegan Memo:
- After you cut the vegetables, put all vegetables into cold water. Cold water make the vegetables crunchier!
Total Fat - 17.0 g
Saturated Fat - 2.1 g
Polyunsaturated Fat - 2.0 g
Monounsaturated Fat - 10.1 g
Cholesterol - 0.0 mgSodium - 503.4 mg
Potassium - 292.2 mg
Total Carbohydrate - 50.8 g
Dietary Fiber - 5.8 g
Sugars - 15.5 g
Protein - 8.3 g
May 06 2012
May 05 2012
“ Went to Crosby beach today to look at Antony Gormley's Another Place; just beautiful art and scenery http://t.co/IQwzG8gd ”— stelfad
flowers, water, books and sunshine

bluebells by the pond
Good reads:
I’ve Got Your Number - Sophie Kinsella - laugh out loud funny, poignant and wise.
The Bride Stripped Bare - Nikki Gemmell – well written and bold, not for the prudish

sunny cherry blossom
Related posts:
May 04 2012
May 03 2012
“ Thanks to @veganbear for sharing his wonderful recipe for Upside Down Chocolate Cake - http://t.co/HrXuFQVX ”— lgelly
Look at my Magic Potato! Also known as: My Pierogi Masterclass
Potato Pierogi
(makes 53 using a 4-inch cookie cutter)
Pierogi Dough
4 cups plain flour2 tsp salt
2 tbsp potato flour/instant potato flakes/1 small cooked potato, grated
4 tbsp vegetable oil
11/2-2 cups cold water
Filling
8-10 medium potatoes, boiled until soft.1 cup vegan cream cheese/dairyfree yogurt/or 1/2 cup soya cream
4 spring onions, finely sliced then chopped again
2 heaped tbsp vegan margarineCoarsely ground black pepper, 1/2 tsp
Salt to taste
To Make The Dough:
To Make the Filling:
4" pierogi cutouts
Now, The Pinch!
You take your pasta circle and fold the two sides over to meet. You then go round your little semi-circle with your thumb and forefinger - I don't pinch between fingertips, I use my thumb tip and press the dough against the knuckle-area of my forefinger to get a good seal. The best way to get a good seal? Use 'The Pinch' and don't get any filling between the two bits of dough you are pressing together. In the video you can see I press the filling back into the dumpling as I go round to make sure of this, otherwise, when cooking, you will end-up with a soggy, floppy semi-circle of pasta and a scum of filling in the cooking water! (u_u)
This is your cooking equipment:
l-r: covered pierogi, colander in serving dish, cooking pan filled with salted water, slotted spoon and wooden spoon.
Bring your pan of salted water to a rolling boil, then add your dumplings one by one. I normally cook about 12-15 at a time in this size cooking pan.
Plop!
Once you've dropped-in your pierogi, use the bottom of your wooden spoon to gently stir sround the base of the pan to loosen any dumplings that might have stuck.Bring the water back-up to a rolling boil, then give the dumplings another 3-5 minutes to cook through. The best way to check for doneness - is to try one! (n_n)
Pull out the dumplings one-by-one with your slotted spoon and place into the colander in your waiting serving dish.
Pour over the melted margarine, shake to coat the dumplings and then tip out of the colander into the serving dish.
All ready to be scoffed!
Then, enjoy!
Om-nom-nom
So there you have it! Easy-peasy! But time-consuming. The results are well-worth it, though.
If you're like me, you'll have a bit of the filling leftover. The temptation might be to stick it in the bin *internal screaming!!!!* but luckily for you I have:
May 02 2012
Earth Cafe, Morocco
Unfortunately I've never been one of those people who is very good at asking questions and investigating every ingredient in a meal; especially when in the company of omnivores in a non-English speaking country. I tend to just sort of quietly mutter something along the lines of "ah, sorry to bother you, but ah, sorry, is ah this ah.. vegan" and accept their half convinced answer of yes and just hope it is.
Bad vegan.
So for the four days I spent hiking in the Atlas mountains I ate the fried egg I was given, the couscous lying underneath the chicken carcass, and so much laughing cow cheese that I actually had a stomach ache for the week following.
But.. (Yes, this is going somewhere optimistic) whilst in Marrakech I made it my mission to seek out the one and only vegan restaurant in Morocco, Earth Cafe, which I had heard many wonderful things about. It was a tad pricer than the average restaurant in Marrakech, but since the average was coming in at around £2.50 a plate, I decided to 'splurge'.
Now about the dish. I really enjoy typos in foreign countries so I'm going to leave the spelling the same. I had the 'Fillo pastry filled with zuccini, prune, raisin, date, fresh herbs in tomato concasse sauce'.
May 01 2012
Maybe Soup is currently being updated? I'll try again automatically in a few seconds...









