Forgot Valentine’s day? Looking for a quick way to say “I love you”? Or do you just love eating fun-shaped toast? Whatever your reason, here’s a quick and easy Valentine’s breakfast that you can do in two minutes! Feed it to your husband, your wife, your kids, or even just make it for yourself. Nothing says “I love you” like a heart-shaped Valentine’s breakfast that’s so easy, a six-year-old could make it (adult supervision required)!
You will need:
Two slices of bread.
A pair of scissors.
Your favourite spread.
Here’s how to make your 2-minute Valentine’s breakfast:
Take the scissors and cut the bread into heart shapes, by cutting along two of the crusts then shaping the other end of the bread (leave as much bread as possible) into a heart shape.
Put your heart-shaped bread into the toaster, leaving the pointy end up to make it easy to get them back out.
Wait for your bread to pop.
Boing! It’s popped! Put your favourite spread on the toast.
Arrange on a plate.
Take to your beloved (or your child, or to your favourite sitting spot).
Once you’ve got the knack for shaping the bread, you could go crazy and do this toast with scrambled eggs, baked beans (sorry, Weetabix, you’re not needed today) or even something fancy like eggs benedict or eggs royale (check out my easy vegan hollandaise sauce recipe if you’re planning one of these).
Did you enjoy this super-easy and quick Valentine’s breakfast? Let me know in the comments, on Twitter, or on our Facebook page!
I love stuffed peppers! They’re such an easy way to get more vegetables into your diet and this recipe is super-healthy. This was an experiment in changing things up, because I usually make stuffed peppers with rice, but today I wanted something different, so I filled my peppers with a taco-style filling of soy mince (TVP), sweetcorn and salsa, and topped with my vegan no-blend guacamole but you could also add grated vegan cheese if that’s your thing (or if you have any… I don’t, because my local Sainsbury’s has mysteriously stopped selling all vegan cheese since the lockdown began). This recipe is also perfect for when you are craving tacos but don’t have any taco shells.
A big dollop of salsa (you can substitute this for some chopped tomatoes and a teaspoon or two of Piri Piri sauce or a teaspoon of any other hot sauce if you don’t have salsa)
A teaspoon of Vegemite (or another yeast extract)
Cut the bell peppers in half and remove the seeds.
Reconstitute the TVP with boiling water and add the Vegemite, garlic and cilantro. Mix thoroughly to avoid any Vegemite lumps and leave the mixture to sit for 10 minutes to absorb the hot water fully.
Drain off the excess water from the TVP and mix with the sweetcorn.
Put the TVP and sweetcorn mixture into the halves of the bell peppers, taking care not to knock them over. If you have peppers that won’t lie very well in the oven, balance them carefully against each other for support.
Bake for 15-20 minutes in a fan oven at 180 degrees/gas mark 6.
Serve with chilled guacamole and salsa.
What’s your favourite thing to put in stuffed peppers? Let me know in the comments!
Princess Leia Tutorial: Hair, Make-Up and costume from Star Wars Episode IV: A New Hope.
So this is what I spent all day doing yesterday.
Total cost: £12.
2x hair extension ponytails from China £1.56 each (ish).
1x white polo neck top in size UK16 (USA 12), £3.50 (ish).
1x long white skirt in size “one size fits all” (tschah), £4.50 (ish).
If I did it again I’d buy a better skirt because this one had gaps that were too wide and there is no WAY that it would fit anyone bigger than a 10 (US6). Additionally, they listed it as white and it’s *blatantly* cream so it clashes a bit with the top. These things don’t show up in the photos (because the skirt doesn’t really show up in the photos. I am wearing it in every picture and throughout the video, and it’s floor length).
I am actually thinking of buying a better skirt, but I already bought that one, and it’s not worth paying the return postage because it’s going to be nearly as much as the skirt was.
I would also get a top in a size 18 instead of a 16 because the advice on buying baggy clothing was lacking and I was worried I’d be lost in the longer sleeves which was redundant thinking.
Oh well, I am still very proud of this cracking tutorial, so here’s the video of how I did it:
Link here for those like me who prefer to watch on Youtube (I hate it when I can’t click the “like” button on an embedded video): https://youtu.be/oj3dAp5uWaw
I’ve made some comedy videos of Princess Leia (because a 7 hour tutorial ought to be used for something longer than just the tutorial) doing random stuff, they will be on Youtube pretty soon.
I’ll link them when they’re up.
So I wanted to know if there was a quicker way to do lasagne than this. That’s how, on Saturday, I set myself the Vegan Lasagne (Lasagna) Challenge.
Using just the ingredients I had in the kitchen, I had to make a vegan lasagna in 20 minutes or less (prep time). I had no dairy free cheese and no tomatoes, passata, puree or even pasta sauce, so I was winging it to the highest level. To time me, my husband put on an episode of American Dad, and I had to be back in the living room before the end credits were rolling.
Here’s how it turned out:
And here’s what I did:
1. Pre soaked 2 lasagna sheets in the bottom of the Pyrex lasagna dish.
2. Taking a big bowl of spinach, I tore it up into tiny pieces, pulling out any obvious stems but not going overboard. I covered the bottom sheet with the spinach.
3. I had no tomatoes, so covered the spinach in 1/2 a jar of Spanish Chicken sauce!! Turns out, it’s basically tomato sauce (and it’s vegan if you don’t pour it over any chicken, obv, otherwise it would not be in my kitchen).
4. Next, I soaked 2 more lasagna / lasagne sheets in boiling water from the kettle, holding them carefully over the sink and rotating them to get the bit I was holding, until they started to flex. These went over the spinach/spanish sauce.
If you want this to be even quicker, go straight to step 8 after this and just pour on top of this sheet.
5. Next, I poured a whole tin of sweetcorn (drained) over the middle layer of lasagna. That’s right, this is going to be a three layer lasagna.
6. I covered the sweetcorn in the rest of the Spanish sauce.
7. I soaked 2 more lasagna sheets using the same method as step 4, then put them over the sweetcorn/sauce combo.
8. I made some vegan white sauce (bechamel sauce), as follows: 1 dollop of vegan butter, sieve in some flower and mix until it goes golden yellow. Then add the soya milk very gradually, keep stirring! Once the white sauce has thickened, it’s done.
I poured it over the top of the most recent lasagna sheets
I put my whole lasagna in the oven at 180 degrees for 30 minutes.
The bottom most lasagna sheets were not quite as soaked as they could have been, but otherwise it was a great result.
This proves that you neither need vegan cheese nor vegan cheese sauce to make a tasty lasagna. Serves 3 meals or 6 as an accompaniment with some other stuff on the side. If you’re super hungry, it would probably only do 2 meals.
Nutrition: There is no protein in this. Have some peanuts with it or something. It’s worth 2 of your 5 a day per 1/3 of the whole thing. I used gluteny lasagna sheets because I’m broke but you can buy gluten free ones and make the white sauce with gluten free flour (Dove Farm do a nice one) to make this totally gluten free.
What do you think? Would you take up the Vegan Lasagne (Lasagna) Challenge? Let me know in the comments or link to your article if you’ve got a faster lasagna recipe!
A brief note about measurement: I believe that people go a bit mad sometimes with measuring things to the very gram, and that it’s more important to get a feel for the amount of each ingredient and how they interact with one another, which is why I work in cups (the American measurement; you can buy a cup set in most homeware stores if you’re not in the US or do conversions if you need to) wherever possible. I like to use fresh ingredients to make nutritious and tasty food whose sole purpose is nourishment.
(OBT) means Optional But Tasty.
Except for the lasagne and canneloni recipes, you can substitute the pasta for broccoli or cauliflower in any of these, if you need to eat more veg, or if you’re totally off processed foods. With the exception of the actual pasta itself, none of my pasta recipes contain gluten, so if you’re gluten free, usually you can replace your pasta with gluten free pasta (or broccoli) and follow the rest of the recipe as normal. I’ve not seen gluten free canneloni but you can pre-cook gluten free lasagne sheets and roll them up if you would like to try out this canneloni recipe and you’re GF.
Kale, spinach and cream “cheese” canneloni
You will need (all food ingredients are per person, scale the dish to fit):
A glass oven proof dish: Choose the smallest dish that fits all the tubes in, otherwise you will end up with a LOT of sauce and not much canneloni.
Four canneloni tubes per person;
1/2 cup of spinach;
1/2 cup of kale;
2 tablespoons of vegan cream cheese per person;
1/2 carton of tomato passata;
Grated vegan hard cheese;
OBT: Basil and garlic (to taste);
1. Boil the spinach and kale until it’s very soft. Drain and set aside.
2. Heat the cream cheese in a small non-stick pan (ideally) and stir in the spinach and kale. Add more cream cheese if needed.
3. Stuff the uncooked canneloni tubes full of the spinach and kale mixture, and put them in the glass oven-proof dish.
4. Mix the garlic and basil into the passata and pour the passata over the canneloni tubes.
5. Sprinkle grated cheese over the top of the food to cover the passata and the tubes.
6. Put in the centre of the oven at 150 degrees C or gas mark 5 for 35-45 minutes.
7. Remove and serve; don’t cut the canneloni to serve them if you can help it or the filling might come out.