ya don’t win friends with salad

So christmas is around the corner! It’s three weeks? Less? I don’t know.

My mom texted me to tell me that I’m bringing salad to Christmas day dinner. Salad.

SALAD.

Thanks Ma. Way to give me the most boring of all the Christmas foods. She claims it’s because I’m the best at making salads and they are my life blood. Therefore easy.

I see you mama hicks. I know what you’re up to.

Just kidding. She’s the bomb. And I don’t mean to toot my own horn, but – Dayummm Gina, I do know how to make a good salad.

You know how they say ‘ya don’t win friends with salad’

Yeah well, challenge accepted.

Let’s combine the traditional brussel sprout with the festive pomegranate. And let’s lure our family into trying it by adding something that kind of maybe tastes reminiscent of bacon. DONE.

I have a million friends now.

Oh. nope. wait. I just have one.

HERE WE GO!

Quinoa & Brussel Sprout Salad feat. coconut bacon and pomegranate
(cause why not just put all the ingredients in the title.)
Serves 4.

2 c. brussel spouts (shredded using a mandolin)

1/2 c. uncooked quinoa

1 c. vegetable broth

3 stalks of spring onions, chopped

1 pomegranate

1 c. coconut bacon

Dressing:

1/4 c. Olive Oil

2 – 3 tbsp. White Balsamic vinegar

1 small clove of garlic, minced

1 tbsp maple syrup

salt and pepper to taste

First, you need to make your coconut bacon. I’m just going to link a recipe here. You only need a cup or so. Pro tip – sprinkle some spoked paprika on there before you bake. This stuff is AMAZING. I won’t lie to you and tell you it tastes like bacon, because it does not. But I will tell you that it’s smokey and delicious and you should make it immediately and put it on everything. Thanks bye.

Next, you need to make your quinoa by combining the vegetable broth and dry quinoa in a small saucepan. Bring it to a boil and then let it simmer until all the liquid is absorbed. Sometimes I have to add a bit more water or broth for all the quinoa to cook through. Once cooked, remove from heat and allow it to cool

Shred your brussle sprouts on a mandolin and for the love of god be careful. Please don’t cut off your fingers. This tool frightens me to my very core. Seriously, hold off on the holiday wine and mulled cider until after this step.

Combine your chopped onion with the sprouts and quinoa. Add in your pomegranate seeds.

Make your dressing by combining your oil, vinegar, garlic, maple syrup and salt and pepper. Whisk it up, then pour over the salad and combine!

I usually add the coconut bacon on top at the end so it stays crispy. Another recommended topping is cashew parmesan cheese. Maybe I should cover condiments and toppings in another post. Noted.

Christmas Dinner – I’m coming for ya.

xxx

muffins just help me deal.

I haven’t posted anything in 10 months. Let’s not make it a thing, ok?

I had a big year, I guess. Things happened. And then other stuff happened. Work is also a thing I do full-time… so basically: Excuses, There they are. They’re not very good. ha!

Life is always changing and I’m trying to deal with stuff and so what do I do? Make muffins. This has been exhibited twice before. Here & here. Muffins are the answer to: what the hell do I do now? Muffins. I do muffins.

I became a wife about two months ago! It was incredible, we did it in Toronto, our stay was only two weeks and an absolute whirlwind.

Usually when I go home my plan is to sit and eat and drink. I plan to play with the dog and maybe go to the cottage but also re-explore Toronto and figure out whats new since I’ve been gone.

This almost never happens properly because when I visit home it’s to see people. Family & friends. I LOVE love love seeing those people cause I miss them SO MUCH when I am away. But quickly, my trips becomes a juggling act of who can I see at what time and where and how can I see everyone more than once and – whats that? I’m leaving in four days. Well, sheeeeeeiiit.

This trip was the same but different. It was quicker and more amazing but also left zero time for me to sit and do nothing or play with the puppy or just HANG OUT with my parents. I got a husband on this trip which is awesome (!), but I also feel like I didn’t get what I needed from being at home.

So, we came back to Sydney (after our amazing adventurous honeymoon) and I just feel a bit off. On one hand, we came back to Spring – the weather here at the moment is really showing off. It’s basically summer. And I came back to the ocean, which is just how I left it; Huge and scary and salty and humbling.

On the other hand, we came back and I feel like I barely saw my parents, I didn’t get to play with the doggy enough and I’m just all around massively homesick.

These are the two parts of my brain. They are having it out at the moment and I’m trying not to get in the middle of things but ultimately, here I am. In the middle.

Muffins, anyone?

Gluten-Free Carrot Muffins
Based on the Recipe from Minimalist Baker

Ingredients

1.5 flax eggs
1/4 c. olive oil
1 mashed banana
1/4 c. maple syrup
1 sweet apple, finely grated
1/2 c. brown sugar
1/2 tsp sea salt
1.5 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup oat milk
1 c. (packed) grated carrot
2/3 c. rolled oats
1/2 c. almond meal
1 c. + 2 tbsp gluten-free flour blend
1/4 c. raw walnuts chopped – extra for topping

This recipe was made as a one-bowl recipe which is AMAZING. So, begin with the flax eggs in a large bowl and preheat the oven to 375*F. Add the mashed banana, maple syrup, olive oil and combine.
Next add the grated apple, brown sugar, baking soda, salt, cinnamon & combine.
Add in the oat milk, stir. Add the grated carrot and stir.
Lastly, add the oats, almond meal, gluten-free flour and stir. I also mix in the walnuts here but don’t over mix. Gently fold them in and then scoop the mixture into 12 muffin liners.
Fill them each to the top and top with a whole or chopped walnuts. Bake for 30-40 minutes, or until a toothpick inserted, comes out clean. I haven’t done a lot of gluten-free baking, but apparently gluten-free takes longer to bake!
Let cool completely before unwrapping or else the wrappers may stick.

Eat. Think about life. Be happy.

xxx

no-bake MINI chocolate tarts!

I took this picture the other night and I immediately wanted to make creamsicles.

right?! you get it.

The day was HOT. And the weekend was HOTTER – Meaning that baking was never going to be a happening thing in my kitchen. Creamsicles seemed like a good compromise. Sweet and delicious – minus the heat. But then I couldn’t find popsicle molds and basically my whole world came shattering down as I stumbled around the Woolworths on Saturday night looking for some popsicle mold-like container. I’m a wild and crazy kinda lady on Saturday nights. I had these really solid intentions of cashew cream/coconut milk/orange zest amaz-sicles – but alas Woolworths really dropped the ball.

So. Now that you REALLY want a creamsicle… I bring you… no-bake chocolate tarts! YAYYYYY!

They are super cold. They are super delicious. And they are super easy. I have made this before in a ‘one big pie’ sort of way… but when I looked back on that recipe it had about 10 ingredients for the base alone which, again, just wasn’t a happening thing. So, in my lazyness, I eyeballed a bunch of ingredients into a food processor and hoped for the best. Here’s to me accurately remembering the recipe for you now! Woop!

No-Bake Chocolate Mini-Tarts
Gluten-Free, Dairy-Free and DEELIGHTFUL.

Ingredients

Crust
1 c. pecans
1/2 c. medjool dates
2 tbsp. cocoa powder
1 tbsp. coconut oil

Filling
1 c. avocado flesh
2 tbsp. cocoa powder
1/2 tsp. salt
1/2 tbsp. arrowroot powder
1/3 c. maple syrup
1/3 c. oat milk
1/2 tbsp. peanut butter (totally optional)
1/2 tsp. vanilla
1/4 c. melted chocolate

For the crust, I crushed up the pecans first in the food processor and then added the other ingredients and mixed until it was well combined and forming a sticky ball. If you can press it together and it holds – its ready. You can used more or less dates – this crust is about consistency. Whatever works as long as it is sticking together well. I divided up the crust into 12 silicone cupcake liners and pressed it into the bottom. I put this in the freezer to chill as I made the filling.

Making the filling is just a matter of putting all the ingredients into the processor and mixing until it is as smooth as possible. I divided this mixture evenly onto each of the crusts and then allowed it to set inthe freezer for about 4 hours.

They should pop out of the liners very easily because of the coconut oil. They are and highly addictive. You can sprinkle some salt on top if you like because… delicious. 🙂

You can see here that I obviously ate about three of these before I finished photographing them. yum.

xxx

 

bloody mary, bloody mary, bloody mary…

Last year around this time I was hiking through the Annapurnas. Well almost – I actually just realized that at this time last year I was probably eating dinner at a tiny restaurant in Pokhara, Nepal called The Olive. It was: the best. For some reason, all over Nepal, happy hour consisted of cheap alcohol and… popcorn? I wasn’t mad about it. It’s quite apt that this is exactly what I have decided to make today. I only just realized that. WOO! Paralells!

Anyway, last Halloween I spent the night at a tea house called ‘The Excellent View’ and yeah, it was OKAY… I guess. 😉 However it did not feel like Halloween at all because a) no one was dressed up ridiculously b) there was no chocolate and c) I didn’t get any birthday carrot cake. LAME. Instead, I was considering the likleyhood of altitude sickness while scarfing down one of many apple pies. Like I said… it was only OK.  (So it was pretty much the best ever, but let’s talk Halloween)

This year though… This year I am bringing Halloween back in a big way. Australia is not huge on this holiday… so when I found out that our apartment building was taking part in trick or treating for the kiddies followed by a party for the adults I was more that a leetle bit excited. And the next day I made this happen:

Only door in the building that is decorated. Sean may have mumbled something about ‘excessive’ when he got home from work that night. But I am not be deterred.

I’ve also watched no less than 7 horror movies including:

* The Loved Ones (What the WHAT!? This movie is effed up. Thank you to Andy and Jenn for that gem of a recommendation haha)
* The Conjuring (Demons are hella scary)
*Scream (1996 in ALL it’s glory)
*Scream 2 (cause… duh)
*I Know What You Did Last Summer (Classic and so so bad)
*(Half of) Halloween
* American Horror Story: Murder House (Heebie Jeebies GALORE)

So, while my family is celebrating Halloween and the many family birthdays in Toronto with our annual pumpkin carving party, I am sitting in sunny Sydney carving a pumpkin (which I am sure will rot before Halloween) whilst sipping the Ultimate Bloody Mary and eating the Ultimate Popcorn. Let’s talk about it.

Lately, I have wanted a cocktail that is less about the sugar and fruit and more about the savoury. A Bloody Mary is where it’s AT. Now if we were in Canada, we might be having a Caesar – but being the vegan that I am -we’ll stick with a Bloody Mary. Let’s partner this delightful cocktail with another salty treat. You might think that Worcestershire sauce on popcorn is like, the weirdest thing ever and it very well might be. But this is how Mama Hicks has been making her popcorn for years and I’m not about to change it. However, I am about to add garlic butter and nutritional yeast. So there’s that. This popcorn is major. All in all – it’s a perfect Halloween combination, whether you’re in Nepal, Canada, or Australia.

Happy Halloween friends. 😀

The Ultimate Bloody Mary
adapted from HonestlyYUM

Ingredients

2oz Vodka
1/2 oz lemon juice
1 big dash Worcestershire sauce
3 dashes Tabasco (or to taste)
2 pinches celery salt
1 pinch black pepper
a quarter of a tomato
Tomato juice to fill

Garnishes

extra celery salt for rim
celery stick
lemon wedge
capers
gherkins
pimento stuffed olives

First, Add all the ingredients to a cocktail shaker (minus the tomato juice) and muddle. Fill the shaker with ice & shake for ten seconds until cold.
Pour the cocktail into a salted tall glass and top with tomato juice – garnish as you like. This is not a less is more situation. DRINK UP!

Ultimate Popcorn

1/2 c. popcorn kernels
2 tsp. coconut oil
salt
pepper
1-2 tsp butter
chopped garlic or dried garlic granules
Worcestershiresauce
nutritional yeast
celery salt

Melt the coconut oil in large pot over a medium heat. Add the popcorn and a pinch of salt – make sure all the kernels are covered in oil and then cover the pot leaving a crack open for steam to escape. Melt your butter in a separate bowl and add the garlic to it. Wait for popcorn to pop (3-5 minutes) and wait until it begins to slow down – take the popcorn off the heat and allow the kernels to finish popping.  Toss the garlic butter, salt, pepper, Worcestershire sauce, and nutritional yeast into the popcorn and mix thoroughly. Nutritional Yeast is, as it’s names suggest, nutritional… but also it tastes a bit cheesey. You could also add parmesan and I’m sure it would be delightful… ENJOY!

 

 

 

 

Pom-tastic Kale Salad

A couple weeks ago I was invited to a BBQ. It was a pot-luck affair and I wasn’t sure what to bring. My go-to lunch is salad. It’s pretty boring. Just lettuce, carrots, avocado, tomatoes, maybe some tofu… I mean, I love it! I love my boring salads. But for a BBQ I was thinking something more exciting might be necessary.

Last time I was in Toronto, my dad made the BEST salad ever. I think it was a recipe from Chatelaine magazine. It was simple, but so delicious.

I didn’t have all the right ingredients in my kitchen, but I improvised and even created a new dressing that I thought would be an excellent addition. It was.

This is one flavourful salad. The cranberries really make it and the pomegranate dressing adds an additional hint of sweetness that ties it all together.

Cranberry & Kale Salad
recipe adapted from here

1 c. dried barley
1/2 c. dried cranberries
5 c. chopped kale, about 1/2 small bunch
1/2 c. diced red onion

Dressing
1/3 c. extra-virgin olive oil
3 tbsp pomegranate molasses
1 tbsp apple cider vinegar
Salt & Pepper to taste

Cook the barley as directed on the package. Usually, I add the 1 cup to 4 cups of water and simmer for about 20-30 minutes. Drain and rinse in cool water. Chop the onion, and kale and toss it together with the cranberries and barley.

In a separate bowl, whisk the oil, molasses and apple cider vinegar. Add salt and pepper to taste.

Pour the dressing on the salad and toss until evenly coated. The longer you allow the salad to marinate in the dressing, the better it tastes!

🙂

I didn’t have any pomegranate molasses and I didn’t know how easy it would be to find it, so I actually made my own. It was basically just pomegranate juice, sugar and a bit of lemon simmering for about 40 minutes until it develops into a syrup.

Easy peasy.

xxx

 

 

pb & spinach

I don’t know if I’ve mentioned this before… but I really like peanut butter.

I probably haven’t really mentioned it too much, because it’s kind of alarming how much peanut butter I eat. I’m talking a jar a week. Possibly more. Definitely more if I am trying to cut down on my chocolate consumption. It’s a give and take, ya know?

Well… anyway, my peanut butter habits are OUT of control. but I’m starting to get things under control, kind of. I’m not cutting back or anything but I have stopped spending my grocery budget on ‘Organic’ peanut butter and I’m starting to make my own. 1 Ingredient Peanut butter. This is where its AT.

I cannot even put into words how much better it tastes. I’ll give you a hint though… it tastes like PEANUTS. And if you decide to do a taste test and try your homemade pb along side your store bought pb you will realize that store bought one actually mostly tastes like nothing. It’s shocking but true.

Anyway. I started making peanut butter and it was alarmingly easy. I’m talking ridiculous. So ridiculous that I called Sean over during my second batch so he could watch the magic. And watch he did. He then insisted I put it on my blog because he was pretty pumped about the whole thing and was convinced that every one else in the world is missing out on how easy it is to make. Easy and FASCINATING. I mean it’s JUST peanuts in a blender and then boom: It’s practically liquified.

Granted, I think the Vita mix makes things faster and easier. But this can be done with any food processor for sure. Annnnd… if you want to spice it up by adding, say, maple syrup, or coconut oil… then I would say that is a damn good idea.

So follow this super specific recipe:

Start with as many peanuts as you want. I usually start with about 500 – 1000 grams and just add them as I go depending on how much pb i want to make. It’s not a science and you can’t screw it up cause there is only ONE ingredient.

Put peanuts in a food processor or blender and blend until desired consistency. Extra smooth? or Super thick? The choice is yours. In a regular food processor it may take a couple minutes (5-10mins) but you’ll get there eventually. Trust me. A bit of oil or liquid will speed up the process. You can scrape down the sides every minute or two as well to help it along. I store this in a jar and keep it in the fridge, cause ya know… no preservatives or anything.

So once you’ve made the peanut butter you should definitely eat it with a spoon. But when you’re done with that, maybe add it to a smoothie?

My favourite flavour combination is banana-chocolate-peanut butter. So that is what this is. A Banana/Chocolate/Peanut butter smoothie. And it’s what’s for breakfast. To make me self feel good about eating chocolate it the morning I added Spinach. Which is why it is that really appetizing colour of green-brown. Hmmm.

Life is all about balance. Spinach in Chocolate. You can’t even taste it, but you’re insides will love it.

Top with some coconut or more peanut butter and you’re good to go.

Amazing.

xxx

condiments & flatbreads

I have a real problem with condiments. I get it from my mother who brought me up in a house that had a huge fridge full of every single kind of pickle imaginable and about ninety different mustards.

Now, my fridge is similar. I have about 20 different jars in there. 20 different kinds of jams, jellys, mustards, pickles, olives, sauces… you name it. I have it. It fact, I might have two of it. It’s not a problem I am looking to fix though. I eat condiments on a variety of things. Sometimes off a spoon.

But just for fun, here is a flat bread that would be the perfect vehicle for any number of condiments. In fact I even made a cheese a couple years ago that is practically a perfect match for this flat bread. But let’s also put some red pepper jelly on top of that.

This flat bread is insanely easy, and I think you should try it.

Rosemary Flat bread
Adapted from here

1 c. whole wheat flour

3/4 c. ground flax

1 tsp baking powder

3/4 tsp salt

1/2 c. water

1/3 c. olive oil (plus more for brushing)

2 tbsp chopped rosemary

Pre heat the oven to 400*F with a heavy pan inside.

Mix the dry ingredients (including the rosemary) up in a large bowl and create a well. pour the water and oil into the well and mix until you form a large ball.

Separate the ball in to three equal portions. Flatten each ball into a very thin round on a piece of parchment paper. Brush on some oil and sprinkle with salt right before baking for 8-10 minutes. Transfer to a cooling rack. Bake one by one.

xxx

veggie eats in: St. Pete’s

Before I left on my trip I did a bit of research – specifically for vegan and vegetarian restaurants in Russia. I heard that it might be a challenge to eat well as a vego in Russia and I didn’t want to starve. Over the next couple months I am going to try and share some of delicious places that I have tried around the world. (Complete with pictures if I was brave enough to take out my Camera… which I clearly was not while in St Petersburg.)

Cafe Ukrop
Ulitsa Marata 23 (191025)

I stopped by this cafe on my first day in St Petersburg when I was all alone. I had read that Cafe Ukrop had English menus, so I knew that I would be ok there. The cafe is quite cute but on the first floor they don’t speak any English. The guy behind the counter smiled, but then opened a notebook that had various English phrases written out. He pointed to: English Restaurant upstairs.

So up I went.

The Restaurant was very nicely decorated, very clean and modern and very organic. The menus were clear and just about every dish looked amazing. The vegan dishes were marked, as were raw dishes and anything that you add milk or cheese to.

I settled on a potato, pea and cucumber salad with a cashew mayonnaise and lots of dill – Those Russians love their dill. I was craving vegetables in a bad way, so I also had a carrot juice. Gotta keep my orange glow.

I would definitely recommend this place for vegans and veggies alike. I didn’t try their desserts, but they looked amaze. I found all these places on HappyCow.com so check that out too – usually opening hours are listed but most places in Russia are open late (9 or 10)

Cafe Botanika
7 Ulitsa Pestelya (near Mukhinskoye Arts Institute)

We visited Botanika on our second day. And then our third. And then our fourth. They, too, had an English menu and waitresses that were adorable. On our first visit, Sean and I both had a juice and I went the full Russian and followed that up with a beet salad and then some Borsch. BEET OVERLOAD (but not – I could eat Beets forever.) Both dishes were sooooo good. Sean had a Dillwich, whichh was some kind of wrap – and a mulled wine. The prices were reasonable and the food was so comforting.

We returned the next two days for multiple coffees. Mostly cause the waitresses were so cute.

The Idiot
Nab. reky Moiky 82

The Idiot was our restaurant of choice for our night out to the theater. We arrived at about 6.15pm and were greeted and seated immediately. The decor was very homely – it kind of felt like I was in a Babushka’s dinning room. There were tall candles on each table and china cabinets against each wallpapered wall. It was sort of in the basement of a building which made it a very cozy place to dine. The menu was in both Russian and English with some charming spelling and grammar mistakes. We opted for the non-smoking section, but pretty much everyone smokes in Russia and you can do it pretty much everywhere – so that is something to keep in mind, it was rather smokey.

The best part about the Idiot is by far the bread basket. It comes with about 5 different kinds of the best bread ever. They also bring you a trio of flavoured butters (not vegan) but still a nice touch.

For drinks we ordered a honey and pepper spiced shot of Vodka (when is Russia) and Sean got a beer while I ordered a wine. Upon serving our drinks the waitress also brought another complimentary shot of vodka from the bar. So just to sum up – 2 shots each and an extra drink. I have read that they give this complimentary shot to everyone. Bonus!

I had a delicious meal of salad and with an odd main that ended up being a ginormous plate of green beans.

I would suggest trying something with a bit more variety – but just a side note, those beans were AWESOME.

Sean ordered a burger – which he said was awesome… but why didn’t it come with a bun? Peculiar.

Still a great place – a bit more expensive but really nice for a night out.

🙂
See you in Moscow!

x

strawberry muffins and ohmygod it’s august.

woah.

Where did I go?

Where did time go? Is it august? Is it MID-august? Holy moly, you guys. I can’t even.

Things are happening behind the scenes over here and it seems I haven’t baked in like… 67 549 years. That is an exact estimate.

Let’s not dwell on excuses as I have none. STRAWBERRY MUFFIN TIME!

I feel like strawberries aren’t put into muffins enough. Blueberries, for sure. But strawberries? And I don’t know why NOT, cause these are delicious. Crazy yummy. And I like to over stuff the muffins liners so you have ginormous cafe-like muffins. oh yes.

Strawberry Muffins
Adapted from my blueberry muffins.

1 c. whole wheat flour

1 c. all purpose flour

1/4 c. oats

4 tsp baking powder

1/4 tsp salt

1/2 c. brown sugar

1/2 tsp vanilla extract

1/4 c. raw sugar

1 c. oat milk (or any non-dairy)

3 tbsp mushed banana

1 lemon, zested

1 c. fresh or frozen strawberries

Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. In a large bowl, mix flour, sugars, baking powder and salt. Create a well and add the milk 1/2 cup at a time. Mix with a wooden spoon or rubber spatula. Mix in lemon zest, vanilla and banana and stir until fully combined. Gently fold in strawberries, try not to over mix muffin batter.

Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked. OR fill the liners all the way full, bake as normal or maybe a few minutes more and enjoy huge muffins.

Check back next week! I promise to post more than once a month. 🙂 I have more things to share! Exciting things!

xxx

Breakfast and Dessert – basically the same thing

You know what’s weird?

That oatmeal and rice pudding have essentially the same ingredients and preparation/cooking instructions but one is a very distinctly a breakfast and one is very much a dessert. What is it with oats and rice? Why is rice a dessert and oats are a breakfast? Well I say to hell with that.

Rice pudding for breakfast anyone? If we put fruit on it… its basically a balanced meal. duh.

I’m down with this train of thought.

Next thing: Why has the world been keeping home-made compote from me for the past 20-odd years. Who’s wise idea was that?

I didn’t think it was that easy to make I guess. And man, it is better than jam and contains less sugar… so why would you ever make jam?! WHY!? Why would you try (and probably fail) to can/jar things in boiling water  when you could really, honestly, just eat compote from the saucepan…? Riddle me that!

So – I made rice pudding. And then I made compote. And then I layered them like a fancy person and put lemon on top like an even FANCIER person and then my tastebuds exploded.

If I can have fancy tastebud explosions… so can you!

Lets get into it!

Rice Pudding

1/2c. Arborio rice

1 c. coconut milk

1 c. oat milk

1/4 c. raw sugar

1 tsp. lemon zest

1 vanilla bean (scraped)

1/2 tsp. cinnamon

Blueberry Compote

1 c. bluberries

1/8 c. sugar

1 tbsp. lemon

1 tsp. lemon zest

1 tsp. arrowroot powder

For the rice puddin’

Pour the coconut milk, oat milk, rice, sugar, and zest into a saucepan and bring to a boil over med/high heat. Once the mixture is boiling, lower the temperature and allow it to simmer while covered for about 30 minutes. I usually eyeball this because it always depends. I taste it and take it off the heat when the rice is cooked and there is only a bit of liquid left. It will firm up quite a bit as it cools. Now, mix in the cinnamon and vanilla bean scrapings.

Serve hot or cold with blueberry compote.

For the Blueberry compote

Toss everything in a small saucepan and simmer on a medium heat until sugar has dissolved and you crush up some of those berries. It doesn’t take long… 3-5 minutes.

Eat direct from saucepan. Or layer with rice pudding like a fancy person.

xxx