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:


Hope to see you there!

Love Dan & Melissa

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


  • 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


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


These delicious pies are a Yoga Kitchen staple. We got the inspiration for them whilst working at Yoga Rocks in Crete - although the Greek Grannies probably wouldn't approve of our recipe... or method ;-)!

They look impressive and they are actually pretty simple to make, once you get in the rhythm of folding them. So they are a good dinner party option served with a nice quinoa salad and maybe some beetroot dip.
Spanakopita Recipe by the Yoga Kitchen


Makes 12 pies

  • 12 Sheets Filo Pastry
  • 400g Spinach
  • 30g Dill - pruned
  • Handful of Sun Dried Toms - chopped
  • 200g Feta (optional)
  • 20g Sesame seeds
  • Olive Oil - for brushing the pastry
  • Salt and Pepper


1. Preheat oven to 180 degrees and line a baking tray with baking parchment.

2. Cook off the spinach in a little water until it has wilted, then tip into a sieve and allow to drain well for 5 or 10 minutes.

3. Meanwhile, in a large mixing bowl combine the sun dried tomatoes, pruned dill and feta (if you're adding cheese).

4. Add the drained spinach to the mix and season with a little salt and pepper - if you added feta you probably wont need much salt.

5. Next pour some olive oil in a little bowl, then on a clean surface layer 3 sheets of Filo on top of one another, lightly brushing (with a pastry brush) each one with olive oil as you layer them.

6. Slice the filo length ways into 3. Now you should have 3 long strips of pastry as in the picture below.

Cutting the filo into 3 for spankopita
Cutting the Filo into 3

7. Take a spoonful of the spinach mix and place it in a rough triangle shape in the corner of one of the strips (shown below).

Then fold over and keep folding until you have a triangle shaped pie - as shown in the video. Brush with a little more oil to seal the pastry and place on the baking tray.


Don't worry if it's not perfect the first time, my first few were a little unusual looking but tasted fantastic.... Dan's first one, on the other hand, was so triangular it could have featured in a Maths book on a lesson about right-angled triangles!!

8. Once you've folded all 12 sprinkle with sesame seeds, pop them in the oven and bake for about 12-17 minutes until crisp and golden.

9. Remove from the oven, allow to cool for a few minutes then enjoy.

Spinach Pie with quinoa salad

Pea and Parsley Soup

This green soup is delicious, it's also very quick to make as there's not much chopping involved! We've probably made it at least 20 times this summer.... so we've tried a few variations. You can substitute the parsley for mint and eat it chilled on an especially hot day - which we have had a few of this year ;-). You can also try rocket leaves instead of parsley - another equally yummy variation.


500g Frozen Peas
30g Parsley - Roughly pruned (fine stalks too!)
2 x Onions - Diced
2 x Garlic Cloves - Very finely chopped
Knob of Butter (optional, vegans can use marge or add a bit more oil)
Drizzle Olive Oil
1 x Good quality stock cube
1 x Tsp Sea Salt
Crack of Black Pepper


1. Put the kettle on to boil.

2. Meanwhile, in a large pot saute the onions in a little olive oil and a knob of butter. Season with salt and pepper and add the garlic. Continue to cook until the onions are translucent.

3. Once the kettle has boiled measure 800ml water, dissolve in the stock cube and add to the pot. You might also take this opportunity to make yourself a cup of tea ;-)

4. Add the frozen peas and parsley and bring to a rolling boil.

5. After a couple of minutes, reduce the heat to a simmer and continue to cook for a further 10 minutes.

6. Turn off the heat and blend with a hand blender until smooth.

7. Add the salt and another crack of pepper.

8. Enjoy!

Vegan Rose and Pistachio Cake

Moist, sweet, beautiful and also....vegan! We made these cakes for The Dutchy Pot at The 78 Cafe Bar a few weeks ago and they have since appeared on The Guardian website in a blog about the best vegan and vegetarian restaurants in Britain!

Vegan Rose and Pistachio Cake


  • 3/4 Cup Vanilla Soy Yoghurt
  • 1 Cup Soy Milk
  • 1/2 Cup Rapeseed Oil
  • 1+1/4 Cups Caster Sugar
  • 3 Tbsp Rosewater
  • 1+ 2/3 Cups Plain Flour
  • 3 Tbsp Cornflour
  • 3/4 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 2 Pinches of Ground Cardamom
  • 1/2 Cup Finely ground Pistachio Nuts


1. Pre-heat the oven to 350F/180C and line and grease a 8 inch cake tin.
2. Combine the yoghurt, soy milk, oil, sugar and rosewater in a large bowl and mix well with a whisk.
3. Sift in the flour, cornflour, baking powder, cardamom and salt and mix until smooth.
4. Fold in the pistachios.
5. Pour the mixture into your cake tin
6. Bake for 35 minutes or until an inserted knife comes out clean.
7. Allow to cool for at least one hour before decorating.

Frosting Ingredients:
  • 1 Cup Vegan Margarine
  • 3 Cups Icing Sugar 
  • 2 Tbsps Rosewater
  • A few drops of vanilla essence


If you have a blender, throw all the ingredients in and blend till smooth, otherwise, beat the margarine with a whisk till smooth and add the icing sugar gradually and rosewater and vanilla last of all.
Use a spatula to spread the frosting over your cake. There should be more than enough to ice one cake - use as much as you want depending on how much you like frosting on your cakes! Finally top with plenty of chopped pistachios and rose petals.

Beetroot and Feta Tart

Beetroot, Thyme and Feta Tart
These tarts are SO easy to make and they are delicious - a must for fellow beetroot lovers ;-)

I've cut a lot of corners with this recipe to save time, so you could have them prepared and ready in little over 30 minutes and that's if you go slow like me. If you're a traditionalist or want to challenge yourself then go right ahead and make the pastry and beets from scratch!


Makes 4 Tarts

  • 375g pre rolled puff pastry
  • 300g pre-cooked beetroot (not the pickled ones)
  • 200g Feta Cheese 


  • 3 Tbsp Olive Oil
  • 3 Tbsp Balsamic Vinegar 
  • 1 Tsp Honey
  • Few sprigs of Thyme - prune the leaves
  • Salt and Pepper


  1. Preheat the oven to 180 degrees and line a baking tray with baking parchment.
  2. With a sharp knife cut the pastry into 4 rectangular tarts and place them on the baking tray. 
  3. Next score a smaller rectangle within each pie, so about an inch from the edge. This will make the edges of the pie puff up a dream.
  4. Slice the beets about 1cm thick to give you little beetroot rounds and place them into the tart (within the smaller rectangle, leaving the edges clear), it's okay if they overlap.
  5. Next make the vinaigrette. Combine all the ingredients in a jar and give it a good shake. If you don't have a jar you can put them in a bowl and whisk with a fork.
  6. Drizzle half the vinaigrette over the pies.
  7. Then crumble or slice the feta over the pies and bang in the oven for about 12 minutes, or until the edges of the pie are puffed and golden.
  8. Once ready, remove from oven and drizzle the rest of the dressing over the tarts and add a crack of black pepper.
  9. Finally..... enjoy! We ate this with a big spinach salad and it was heaven.

Spring Photos

We've been pretty busy the last few months, so we just wanted to apologise for not posting any new recipes. Sorry! Just in case you were wondering, here's a few piccies of what we've acutally been up to... :-)

Michael Gannon Workshop @ Yogajos Milngavie
Greek Salad in Greece!
Triopetra Sunset
Food For James Boag's Workshop
A Quick Lunch Salad
Raw Lemon & Coconut Treats
Melissa Teaching at Merchant City Yoga

Mushroom, Thyme & Halloumi Burgers

These open burgers are right up there with our favourite vegetarian comfort foods ; the rich meatiness of the mushrooms combined with salty goodness of grilled halloumi make a satisfying, nourishing meal perfect for cold, wet evenings...of which we've been seeing plenty!

Mushroom, Thyme & Halloumi Burger

Ingredients (Serves 2)

  • 4 Large Field or Portobello Mushrooms
  • 2 Large Wholemeal Buns
  • 150 g Halloumi Cheese
  • Sprig of Thyme
  • 1 Clove of Garlic
  • Olive oil
  • Salt and Pepper


  1. Preheat the oven to 180C.
  2. Finely chop the garlic and thyme and sprinkle evenly over the upturned mushrooms in a large baking dish.
  3. Drizzle a generous amount of oil over the mushrooms and season well with salt and pepper. Also, pour 50mls of water into the bottom of the dish to stop the mushrooms drying out too much, then place in the hot oven for around 15 minutes until cooked through and juicy.
  4. Turn on your grill and lightly toast the opened buns.
  5. Layer a whole mushroom on each half a bun, with two 4-5mm slices of halloumi cheese on each.
  6. Pop them all under the grill until the cheese begins to melt and turn golden.
  7. Serve with a large, well dressed rocket salad.

Spelt Fatayer stuffed with Spiced Squash, Feta & Basil

Spelt Fatayer stuffed with Squash, Feta & BasilWe love a good recipe-book, so when our friend Allan set sail for the Big Apple a few weeks ago and left his collection behind at The 78, we were quick to jump on them for inspiration. Though its not all vegetarian, the Moro cookbook by Sam & Sam Clark has some amazing recipes from all over Europe and the Middle East and when we spotted this recipe for Fatayer (stuffed triangles of flatbread from Lebanon and Syria) we couldn't wait to give it a go.

Our version uses spelt rather that white flour and we created our own filling using the warm, sweet and spicy Moroccan spice blend ras-el-hanout. The result was one of the most delicious lunches ever! When you burst these open and the sweet ras-el-hanout spiced squash, feta fresh basil spill out it truly is a sight to behold. On top of that, wrapping the little triangles and cutting the pastry really is such great fun to do that you'll want to make them all the time.


Makes 4 Fatayer

Fatayer Dough
220g Spelt Flour plus extra for rolling and baking
1/2 Tsp Sea Salt
1/2 Tsp Dried Yeast
1/2 Tsp Brown Sugar
120ml tepid water
2 Tbsp Olive Oil

1 Large Butternut Squash, peeled, seeded and roughly diced
2 Tbsp Olive Oil
2 Tbsp Ras-el Hanout Spice Mix*
80g Feta Cheese
Small Bunch of Fresh Basil
Sea Salt and Black Pepper


1. Put the chopped squash into a deep baking tray and coat well with olive oil, ras-el-hanout spice mix, salt and pepper. Cover the tray with foil and bake at 180C for around 30 minutes until the squash is very soft and well cooked.
2. Meanwhile, prepare the dough: place the flour and salt in a large mixing bowl. Dissolve the yeast and sugar in the water then add the oil. Slowly add the liquid to the flour, mixing it in with your hands to get rid of any lumps, then knead for about 5minutes on a well floured surface till you have a soft, smooth dough. (You may need to add more water if its too crumbly or more flour if too wet, whilst kneading.) Set aside under a cloth to rest.
3. Remove the squash from the oven and purée with a fork and season if necessary. (Also, leave the oven on at the same temperature.)
4. Next divide the dough into four and roll into balls. Roll each out on a well floured surface into a rough circle about 5mm thick.
5. Place about 2 tablespoons of the squash mixture in the centre of each circle and shape into a triangle, then top with some chopped basil and crumbled feta. Here comes the fun part...
6. Bring the three sides of the dough up around the triangle of filling and pinch along the edges just above the filling. Then take a pair of scissors and cut off all the excess dough, leaving a perfect little pyramid ready for baking!
7. Place onto a floured sheet of greaseproof paper on a baking tray and put into your pre-heated oven  for 10-15 minutes until the ridges of the fatayer just begin to darken.
8. Serve immediately with a fresh salad.

*Ras El Hanout can often be found in the World section of your local supermarket, or if you're feeling adventurous, you could knock together your own blend. Here's a good recipe:


  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamon
  • 2 teaspoons ground mace
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground anise seeds
  • 1/4 teaspoon ground cloves

Vegan Chocolate & Hazelnut Brownie

We first discovered the joy of gooey, delicious vegan chocolate brownie heaven at Yoga Rocks where Helen used to make them as a treat once in a while. This recipe comes from the amazing Vegan Cookbook 'Another Dinner is Possible' by Mike & Isy and has been going down a storm at home and also as a guest dessert at The 78 in Glasgow where Melissa has been baking various incarnations of it. The Rum & Raisin version she baked for a reggae night there on Thursday was especially good!

Vegan Chocolate and Hazelnut Brownie


(For a baking tin approx 20cm x 34 cm x 4cm)

  • 250g self raising flour (well sifted)
  • 240ml water
  • 150g dark brown sugar
  • 200g caster sugar
  • 1 tsp vanilla essence
  • 80g cocoa powder
  • 120ml oil
  • 1/2 tsp baking powder
  • A handful of dark choc chips and chopped hazelnuts


1. Add 240ml water to 50g of the flour in a small pan and bring to the boil stirring constantly to create a sticky gloop.
2. Mix the sugars, vanilla, cocoa and oil in a large mixing bowl and add in the flour/water gloop. Mix well.
3. Add in the nuts and chocolate chips.
4. Fold in the rest of the flour and baking powder.
5. You should have a nice chocolatey squidgy gloop by now. Use a spatula to transfer it all to your greased baking tray and bake on Gas Mark 4/ 180C / 350 F for 25 mins.
6. Remove and allow to cool in the tray for an hour then refridgerate for another few hours.
7. Cut into slices and remove carefully from the tray and store in an airtight container in the fridge.
8. Re-warm in a hot oven for a few minutes and serve with vegan ice-cream.