MoFo completed!

Thirty one days of MoFo. We did it! What can I say, I thoroughly enjoyed it! I did cheat though and only wrote 23 posts, with Hannah and Lucy very kindly stepping in for the weekends, and I have utmost respect for everyone who managed it on there own. MoFo is challenging but, I feel, for all the right reasons. Personally I enjoy a challenge once in a while and I saw it as a motivator to boost my creativity. What came out of MoFo  was the realisation that I have plenty ideas but not always the time (currently) to act upon them and that’s OK, the time will come. It also crystallised some thoughts and ideas I had buzzing round my head , boosted my creativity in other aspects of my life and forced me to be more organised and productive.

MoFo also introduced me to some fantastic new to me blogs in the UK (hello Vegan in Brighton and Tea and Sympatico! *waves maniacally*) as well as a multitude of Global blogs. I’m still catching up with them all and maybe I’ll be done by the end of the year. If I get the time I’ll do a round up of my favourite posts and blogs.

So, what usually happens now is I regress to posting sporadically and guiltily but not this time! I’m not saying I’ll be posting every day but once a week most definitely. (Because there might not be any strict pattern to the posting subscribing to the rss feed, twitter or emails is always a good option). So here’s cheers to another good MoFo and I’ll raise a glass of peppermint hot chocolate topped with a flaxseed marshmallow fluff  (found via this vegan meringue post by the incredibly innovative Wing-It Vegan).

peppermint hot chocolate topped with vegan marshmallow fluff


Vegan MoFo: British scones

Scones and pancakes are the two quick makes I turn to when we are all needing a little something in the afternoon to accompany our pot of tea. Neither are particularly sweet but they make a good vehicle for jam or conserve.

The scones use few ingredients, none of which are unusual, which makes them easy to put together. They do need a light touch and quick handling so that they rise nicely. I don’t even start to mix everything until the oven is heated and I keep the margarine  in the fridge until the last minute to keep it as cold as possible. This also makes for lighter fluffier scones. Also, do not be tempted to use a rolling pin. Just flatten, a very little and gently, with your palm.

I should probably apologise for the recipe being in ounces but it’s the recipe my mum used, the one I’ve used all my life and it’s much easier to remember the quantities.

 vegan scones

16oz self raising flour
4oz margarine
2oz caster sugar
Pinch of salt
10 floz soya milk

Heat oven to 220C (unless you know it’s fierce, then keep it at 200C)

Heat the soya milk very gently until blood temperature but not hot.

Rub the margarine into the flour until roughly done. It doesn’t need to be like breadcrumbs.

Stir in the sugar and salt.

Using a table knife cut in the milk (so rather than stirring it you are using a sort of slice and mix action).

Pull it gently together with your hands and flatten the top but keep your scones the same height as you want because they don’t rise much.

Cut out your scones, place on a baking tray and bake for 15 to 20 minutes or until golden.

Eat warm with jam.

vegan scones

Vegan MoFo: vegan peppermint hot chocolate


peppermint cream hot chocolate
When autumn rolls in I do like to treat myself on wet blustery days with a hot chocolate. White hot chocolate is always a favourite but a change is always good. Cue a brainwave. While sitting eating a Frys peppermint cream it dawned on my that a rather mintily delicious hot chocolate beverage could be made by simply melting said peppermint cream in some hot non dairy milk. It was, of course, mintily delicious.

(However, fast forward a week and the acceptance of an outdated Kenwood cookbook courtesy of my MIL ( and where I say acceptance add reluctant) and low and behold a recipe for peppermint cream hot chocolate. Only 22 years behind the times then.)


Vegan MoFo: Sundried tomato pesto

sundried tomato pesto

It’s not particularly original I know but, along with my easy and quick white sauce, it can be rustled up in minutes which makes it indispensable when there is a cranky hungry child, or adult.

It simply involves blending up about 8 sundried tomatoes along with a little of the oil in the jar, a tablespoon of nutritional yeast and a big handful of basil. Sometimes I add in ground almonds if they happen to be in the cupboard. Once you’ve mixed it with the warm pasta you could throw in some spinach and really it should all be served with a salad but on the night before food shopping pasta on it’s own will do.

sundried tomato pesto pasta