Pop Up February 6th 2015

Due to the overwhelming success of our last Pop Up at the Kinning Park Complex, we are pleased to announce we will be hosting another on Friday February 6th 2015!



We will be serving a set, 3-course vegetarian meal with the menu to be revealed on the night. Also, you can bring your own bottle! :-)

If you are vegan or have any special requirements or allergies, please let us know when you book and you will be well looked after.

Doors at 7pm. First course will be served at 7.30pm.

Reservations only. Please use the portal below to make your booking and we will send you a confirmation email.


Guests

Look forward to seeing you there!

Melissa and Dan x



Happy New Year!

We hope everyone enjoyed the holidays as much as we did. Looking forward to a fantastic 2015!

Our Monday Meal Delivery service resumes Monday January 12th, please place your order by Saturday 10th Jan if you would like a delivery.

Melissa's yoga classes start back from Tuesday 6th January at 6.45pm Kinning Park Complex. She will also be teaching classes at In The Moment Centre and Yoga Jos, Milngavie. Visit Yoga Classes for more information.


Pop Up Restaurant - FULLY BOOKED!


Update: Thanks to everyone who booked for the Pop Up, we have now filled all the spaces. Apologies if you missed out this time, we are hoping to announce another event early in 2015.

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Exciting news...we are hosting a Pop-up Restaurant at the Kinning Park Complex on Friday December 5th!


We will be serving a set, 3-course vegetarian meal with the food complementing the season, so think warming and nourishing. All will be revealed on the night! Also, you can bring your own bottle! :-)

If you are vegan or have any special requirements or allergies, please let us know when you book and you will be well looked after.

Doors at 7pm. First course will be served at 7.30pm.

Look forward to seeing you there!

Melissa and Dan x



Carrot, Mint and Quinoa Salad

Melissa knocked this quick and easy quinoa salad up in 20 minutes one lunchtime and we loved it so much we made it every day for the rest of the week!


Serves 2 for a light lunch

Ingredients:

1 Cup Quinoa (well rinsed)
20g Fresh Mint, washed and chopped
2 Large carrots, peeled and finely diced
1 White Onion, cut into thin half moons or rainbows if you prefer ;-)
1 Avocado
Juice of 1 Lime
2 Tsp Cumin seeds
Salt and Pepper
2 Tbsp Olive Oil
1 Tsp Veg Stock

Method:

  1. Bring a pot of water to a rolling boil and add stock and a pinch of salt while you thoroughly rinse the quinoa in cold water. This washes off the saponin which can sometimes give the quinoa a soapy taste. If you're really organised, you can even soak the quinoa over night in cold water for optimum digestibility, but its not essential.
  2. Add the quinoa to the boiling water and set a timer for 12 minutes. Then remove and leave to drain in a colander.
  3. Sauté the onion and cumin seeds in the olive oil in a large frying pan until they begin to soften, then add in the carrots and cook for a further 10 minutes until cooked but with a bit of bite. Season with salt and pepper.
  4. Combine the carrot mix, quinoa and fresh mint and mix well.
  5. Serve warm with a sliced avocado garnished with salt, pepper and fresh mint. We usually have a small bowl of soup on the side as well for a delicious lunch.



Warm Spelt Salad with Roasted Squash & Red Onion

We have a new found love for the nutty, chewy texture of spelt and have been trying to eat it whenever possible. In addition to being delicious, its also high in protein and fibre so great for your digestion too.

This recipe is adapted from a salad from Hugh Fearnley-Whittingstall's wonderful book 'Veg Everyday' which we frequently use for inspiration. There is a lovely balance between the sweetness of the roasted onion and squash and the savoury nutty spelt grains that make this a moreish and filling salad. Enjoy!







Ingredients:


  • 1 Cup Spelt Grain
  • 1 Butternut Squash
  • 2 Red Onions
  • 2 Sprigs of Fresh Rosemary
  • 1 Lemon
  • Handful of Walnuts
  • Small bunch of Flat Leaf Parsley, finely chopped
  • Olive Oil
  • Salt and Pepper

Serves 2

Method:


1. Pre-heat your oven to 180C while you peel and cube your butternut squash and roughly chop your red onions into quarters.


2. Put your squash and onion on a baking tray with a few sprigs of rosemary, a good splash of olive oil, salt and pepper and the juice of one lemon. Check on it after around 20 minutes and turn the squash over. Also throw in a handful of walnuts at this point. Roast for another 20 minutes or until the squash is tender and starting to caramelise and the nuts are toasted.

3. Meanwhile, rinse the spelt then place in a pot of well salted water and bring to the boil. Simmer for around 30 minutes until  tender but with a little bit of bite, then drain.

4. Combine the squash mixture and any oil and juices from the roasting tray with the cooked spelt in a large bowl, but discard the stalks from the rosemary sprigs. Add the chopped parsley and mix well.

5. Serve while still warm with a fresh green salad on the side. If you like, you can grate parmesan over the salad or add some crumbled feta as well.


Quinoa & Asparagus Salad with Tahini Dressing

We've been desperate to get an asparagus recipe online for the past couple of weeks. The asparagus season is short.... so if we'd made this any later you'd have to wait until next Spring to recreate it so QUICK go out and get the ingredients now!! ;-) This recipe is also packed with parsley which is full of bone strengthening Vitamin K and a good source of Vitamin A and C - delicious and nutritious.

Quinoa Salad with Asparagus Spears and Tahini Dressing


Serves 2

Ingredients

1 Cup Quinoa
10 Asparagus Spears
50g Mixed Salad Leaves
Handful of Sun Dried Tomatoes (optional)
Tbsp Olive Oil

Dressing:

30g Parsley - leaves and fine stalks.
3 Tbsp Tahini
1 Clove Garlic very finely diced
Juice of 1/2 an Orange
Juice of a Lemon
1/2 tsp of Honey (or Maple Syrup for Vegans)
Pinch of Salt and Pepper
Dash of Water - if needed

Method

1. Rinse the quinoa well and put a large pan of water on the hob to boil. Make sure there is plenty of water so the quinoa will be well covered. When the water is boiling add the quinoa, turn down to a medium heat and set a timer for 12 minutes.

2. While the quinoa is cooking make the dressing. Add the ingredients to a blender and whizz until smooth. If it's too thick just add a little water.

3. Next add the oil to the griddle pan then pop in the asparagus. Cook for 5-7 minutes turning as you go. Sprinkle with a little salt and pepper and remove from the heat when tender and slightly blackened. If you don't have a griddle pan, you could grill the asparagus instead.

4. By now the quinoa should be ready, so drain well and leave to cool in the sieve.

5. Now it's time to assemble the salad. Start with some of the salad leaves, then layer on some quinoa and a spoonful of the tahini dressing and some sun dried tomatoes if you're using them and then repeat the process until you have built a lovely looking salad. The final flourish is the asparagus spears. Add them to the top of the salad.

Enjoy :-)

Quinoa Salad with Asparagus Spears and Tahini Dressing


Spicy Veggie Sausage Casserole

Sometimes you just want something simple, hearty and easy to make that goes with a glass of wine on a Friday night. This meal is just delicious vegetarian comfort food.

Spicy Vegetarian Sausage Casserole with spaghetti and salad


Serves four

Ingredients:

  • 2 Large White Onions - diced
  • 4 Cloves of Garlic -finely diced
  • 2 Tins of Tomatoes
  • 3 Tsp Sweet Paprika
  • 2 Tsp Smoked Paprika
  • 1/2 Tsp Chilli Flakes
  • 6 Vegetarian Sausages - chopped into chunks
  • 4 Sticks of Celery -diced
  • 2 Large Yellow Peppers - diced
  • 150 ml White Wine
  • 2 Tbsp Capers
  • 2 Tsp Sea Salt
  • Pepper


Recipe:

1. In a large casserole pot, sauté the onions in a little olive oil until translucent.
2. Next add in the garlic for a few more minutes.
3. Throw in all the other ingredients and mix well, then pop the lid on and put in a hot oven (180C) for about an hour.
4. Check seasoning and add more salt and pepper if required.
5. When everything is thoroughly cooked, add some wholewheat spaghetti to salty boiling water and cook for 10-12 minutes until al dente.
6. Serve with fresh salad, grated hard cheese and glass of white wine. ;-)

Spicy Vegetarian Sausage Casserole with spaghetti





Retreat to Yoga Rocks April 2014

Some photos of our recent trip to Yoga Rocks where we were the guest chefs for 2 weeks:







Pop Up Restaurant

Dear Lovely Readers,

We are pleased to invite you to our first Pop-Up Restaurant next Saturday30th November at Merchant City Yoga, Glasgow!

Cost is £12 for 3 courses, beginning at 7pm in the evening. BYOB.

Booking is essential as we will only be able to run it with enough numbers, so please click onto the link below and reserve your place:

http://www.merchantcityyoga.com/workshops-special-events

Hope to see you there!

Love Dan & Melissa
x


Chocolate & Ginger Oat Biscuits (Gluten Free)

Gluten free Chocolate & Ginger Oat Biscuits

We've been experimenting the last few weeks with going gluten-free, but while bread has been fairly easy to cut out, giving up our favourite chocolate ginger biscuits with a cup of afternoon tea has definitely not! So, I decided to have a shot at making some gluten free cookies that were just as delicious.

These are based on a recipe for Anzac biscuits which I used to love when I was young and was recently reminded of round a fire on the beach by the current chefs at Yoga Rocks, Cory and Sarah. (Check out their lovely vegetarian recipes on their facebook page.)

This adapted version substitutes ground almonds instead of flour and also adds in ginger and chocolate which are pretty much essential for us! The result is a crunchy, oaty biscuit that goes perfectly with your afternoon brew. :-)

Recipe makes about 14 biscuits


Ingredients


  • 1 Cup Ground Almonds
  • 1 Cup Dessicated Coconut
  • 1 Cup Gluten Free Oats
  • 3/4 Cup Brown Sugar
  • 125g Butter
  • 2 Tbsps Honey
  • 2 Tbsps Water
  • 1 Tsp Baking Soda
  • 50g Crystallised Ginger
  • 50g Dark Chocolate

Method


1. Pre-heat oven to 180C and grease 2 baking trays.
2. Combine ground almonds, coconut, oats, ginger and sugar in a large bowl and mix well.
3. Melt the butter, honey and water in a saucepan. Once melted add the baking soda.
4. Combine the wet and dry ingredients and mix.
5. Roll small walnut size balls of the mixture and place onto baking trays with a good space between them.
6. Flatten the balls into biscuits bout 1/2cm thick. They will expand further in the oven.
7. Bake for around 13 minutes until golden.
8. Allow to cool and harden.
9. Melt the dark chocolate in a bain-marie and drizzle generously over the biscuits with a spoon.
10. Get the kettle on, make a cup of tea and dunk in your biscuits!

Ginger Oat Biscuits and a cup of tea