Category: Spring

wholesome blueberry sourdough muffins

These Wholesome Blueberry Sourdough Muffins are exactly what they say on the tin. Wholesome. We’re back at it again with a good old breakfast recipe, and this time we’re spicing up the usual banana bread with something a little different. The classic blueberry muffin, made healthy and sourdough! These muffins are filling, fruity, and oh so yummy. Perfect for when you need a quick breakfast or a pick-me-up to keep you going until midday. Really simple, really tasty, and of course, sourdough. Let’s get into it!

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If you make these Wholesome Blueberry Sourdough Muffins, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

wholesome blueberry sourdough muffins

Ingredients

  • 150g wholemeal plain flour
  • 120g almond or oat flour
  • 1 tsp baking powder
  • pinch fine sea salt
  • 2 ripe bananas
  • 100g bubbly sourdough starter
  • 4 tbsp maple syrup
  • 4 tbsp sunflower oil
  • 5 tbsp unsweetened plant milk
  • 250g fresh or frozen blueberries

Method

  1. Preheat the oven to 180˚C (350˚F) and line a muffin tin with 12 muffin cases. In a large bowl, combine the flour, almond/oat flour, baking powder, and salt.
  2. In a separate bowl, mass the bananas with a fork until fairly smooth (a few lumps is okay). Add in the sourdough starter, maple syrup, oil, and milk and stir everything together until fully combined.
  3. Gradually add the dry ingredients to the bowl of wet ingredients, folding everything together with a spatula until all the flour has been absorbed and everything is well combined.
  4. Fold in the blueberries, making sure they are evenly distributed throughout the batter. Evenly spoon the batter into the muffin cases (do this as best you can, it doesn’t have to be perfect).
  5. Bake the muffins for 30-40 minutes until golden brown on the top and cooked through (to check they are cooked, insert a toothpick into the centre of the largest muffin – if it comes out clean, the muffins are done).
  6. Remove the muffins from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to finish cooling completely.
  7. Once completely cooled, store in an airtight container in the fridge and consume within 5 days. These muffins are best enjoyed with breakfast alongside a fresh cup of coffee. Enjoy!

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my easy-peasy pickled radish

I love pickles and I love radish. Tis the season for both – when the first radishes are ready to harvest, but there’s still lots of vinegar left over from the pickled vegetables we’ve enjoyed over the winter. What better way to reduce our food waste than to reuse our pickling vinegar and making these Easy-Peasy Pickled Radishes! This has become by far my favourite way to enjoy radishes, providing you with a little spice and a lotta crunch. The best way to pep up your dishes this season.

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Ingredients

This recipe makes 1 x 450ml (16oz) jar

  • 200g fresh radishes
  • 150ml pickling vinegar
  • 150ml boiling water
  • 2 tbsp honey or brown sugar
  • 1 tsp fine sea salt
  • ½ tsp crushed chilli flakes
  • 1 tsp pink peppercorns

Method

  1. Gather your radishes and wash them well to remove any dirt. Top and tail them to remove the remaining stem and tail.
  2. Slice your radishes as thin or as thick as you like. If you desire more crunch in your pickles, then cut them a little thicker. Set the radishes aside.
  3. In a measuring jug, add the honey/brown sugar, salt, chilli flakes, peppercorns, pickling vinegar, and hot water. Stir everything together until the honey has fully dissolved.
  4. Place the sliced radishes in a clean pickling jar. Carefully pour the pickling juice into the jar of radishes up to the base of the neck of the jar.
  5. Seal with the lid and leave to cool completely. Once cool, keep stored in the fridge and consume within 1 month. Enjoy in salads, sandwiches, or just on their own.

I hope you love my Easy-Peasy Pickled Radishes as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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simple sourdough pancakes

If there isn’t anything I love more than Simple Sourdough Pancakes for breakfast… I honestly need to make Sunday breakfast more of a thing in my house because I sure do love a slow and super scrumptious breakfast on a Sunday morning. These Simple Sourdough Pancakes are the answer to all your breakfast problems. They’re really quick to cook, even quicker to make, and simple delicious. Best enjoyed on a warm Spring morning, outdoors, with friends and family.

We all know I love breakfast food, but pancakes are my FAVOURIE breakfast food. By far. My sister and I can sit and eat a fair few between us, topped with anything you can think of. My go-to toppings are bananas, blueberries, maple syrup, or homemade jam from our pantry. Today, I’m topping my pancakes with this Honeyed Raspberry Chia Jam which is literally so easy to make and pairs oh-so beautifully with the creamy vanilla flavour of these Sourdough Pancakes.

To start, you’re going to need to feed your sourdough starter. For this recipe, I’m feeding my starter with 1 tbsp rye flour and then 1/2 cup white flour. I give my starter a little rye flour just to give her a boost after she comes out of the fridge, but mainly you want to be using white flour to create a lovely fluffy pancake texture. Like mother, like daughter, you want your sourdough starter to be as thick as pancake batter in this recipe.

The pancake batter itself is really simple to make (and for consistency, I’m making them plant based)! That’s right, you don’t need eggs to make beautiful pancakes. You just need to know how to cook them so that they’re not all slimy in the middle (this took me quite some time to learn…). When making sourdough pancakes, I’ve learnt that you have to part steam them as well as fry them upon cooking.

To do this, I add a little oil to my pan and drop on a couple spoons of batter. On a medium-low heat, I cook the pancake for about 5 minutes using a lid to cover the pan. Essentially what this achieves is a nice crisp fried underside of the pancake (as per usual) whilst ensuring that the middle of the pancake is properly cooked through. This recipe takes a little longer than regular pancakes to cook, so have patience. It’s totally worth it.

MORE BREAKFAST RECIPES:

simple sourdough pancakes

Ingredients

  • 1 cup plain flour
  • 1 tsp baking powder
  • Pinch of fine sea salt
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup bubbly sourdough starter
  • 1 tbsp sunflower oil
  • ½ cup milk of choice (I used unsweetened oat milk)
  • sunflower oil, for greasing

Method

In the evening

  1. In a large mixing bowl, add the sourdough starter, sunflower oil, maple syrup, vanilla extract, and milk of choice. Whisk everything together until just combined, being careful not to overmix (you want as many air bubbles as possible).
  2. In a separate bowel, add the flour, baking powder, and salt. Stir everything together until fully combined.
  3. Add the flour mixture little by little to the sourdough mixture, whisking all the time, until all the flour mixture has been added and a thick batter has formed. Add an extra tbsp of milk if the batter is too thick.
  4. Scrape down the sides of the bowl, cover, and place in the fridge to ferment overnight (12 hours).

In the morning

  1. Remove the pancake batter from the fridge a couple of hours prior to cooking, to let the batter come to room temperature.
  2. Once ready to cook, place a frying pan (I’m using a cast-iron skillet) over a medium-high heat and heat your oil in the centre of the pan*.
  3. Place a ladleful of the pancake batter in the middle of the pan and spread a little with a spatula. Reduce the heat all the way down and cover with a lid*.
  4. Once the pancake is golden on the underside, flip with a spatula and let fry on the other side – DO NOT FLATTEN! Pressing down on the pancakes squashes out all the lovely air bubbles, and you’ll end up with floppy, rubbery pancakes.
  5. Once cooked through and golden brown on both sides, remove the pancake from the heat and place on a plate. Repeat steps 3-5 for the rest of the pancake batter until all of it is used up.
  6. To serve, I love to top my pancakes with Honeyed Raspberry Chia Jam and a drizzle of maple syrup, paired with a large mug of steaming hot coffee. Best enjoyed in the morning sunshine!

*The secret to beautiful golden pancakes is to make sure you use plenty of cooking fat for greasing the pan – I love using an unsalted plant based cooking butter, helping to achieve gorgeously crispy golden pancakes.

*When cooking sourdough pancakes, I always make sure to cook on the lowest heat possible, as the batter in the centre of the pancake tends to take a little longer to cook than regular pancakes – there’s nothing worse than crispy pancakes on the outside but raw batter in the middle. Adding a lid on the top of the pan also helps with this, helping to steam cook the top of the pancake at the same time as frying, creating soft and fluffy centres.

Give your Sunday breakfast an upgrade with these Simple Sourdough Pancakes. I hope you love them as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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the crunchiest sourdough granola

Sourdough… granola? Before you go back and read that again, no I didn’t make a typo. This is The Crunchiest Sourdough Granola and it’s one of my absolute favourite granola recipes ever! This recipe is everything you could want – we’re talking aromatic vanilla, sweet brown sugar, cosy cinnamon, and you can’t forget the pecans. I love this granola, my sister loves this granola (just don’t tell her its sourdough), and I’m sure you’re going to love this granola too.

I’m very much a breakfast food person. Give me breakfast for all meals of the day, any day. You just have to know how to switch it up a bit and then it never gets boring. My Crunchy Sourdough Granola is the best way to do that. I know sourdough granola is not a ‘conventional’ recipe but trust me… it’s bomb! Now, unlike all the other ‘sourdough’ things you can buy in the supermarkets nowadays, I’m not using it here as a buzzword. This recipe is not particularly healthy, and it’s not really ‘better for you’ than a regular granola recipe would be.

BUT it is far more delicious. I honestly created this recipe on a whim one day when I’d fed my sourdough starter and realised I didn’t have enough flour to bake a loaf of bread. Not wanting to waste all that bubbly, sourdough goodness, I just chucked it in a bowl along with some oats and other yummy granola ingredients and HEY PRESTO! Sometimes you just end up with an absolute gem of a recipe without much hassle (although this is very rare – usually I’ll have to test a recipe several times before it comes out tasting right).

For this recipe you’re going to need your everyday oats. In this recipe I’m using organic porridge oats because that’s what I had in the cupboard. You could also use steel cut, rolled, or jumbo oats if you wanted. It depends on how crunchy you like your granola. You’re also going to need some bubbly, active sourdough starter, fed with white flour – you could use rye or wholemeal flour to feed your starter but I found that it makes the granola taste kind of cheesy… not very pleasant with your yoghurt and fruits :(((((((

Once your starter has risen nicely, it’s really a matter of shoving everything into a bowl, giving it a good stir, and baking it until golden brown and fragrantly delicious. You can add any extras that you want. I’m using a mixture of almonds, pecans, hazelnuts, and pumpkin seeds, but you could use any nuts, seeds, or fruits that you wanted. Just bare in mind that any dried fruits may char and turn bitter if baked for too long. Now, let’s get into the recipe!

MORE BREAKFAST RECIPES:

the crunchiest sourdough granola

Ingredients

  • 2 cups oats of choice (I’m using organic porridge oats)
  • ½ cup coconut sugar (or brown sugar)
  • 1 tsp ground cinnamon
  • ½ cup bubbly sourdough starter
  • ¼ cup sunflower oil
  • 1 tsp vanilla extract
  • ½ cup nuts of choice (I’m using almonds, pecans, and hazelnuts)
  • 3 tbsp seeds of choice (I’m using pumpkin seeds)

Method

  1. Preheat the oven to 140C and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the oats, sugar, and cinnamon together. Add in the rest of the ingredients (except for the nuts, seeds, and fruits) and stir until everything is fully combined.
  3. Chop the nuts and add them to the bowl along with your seeds/fruits of choice. Fold everything in with a spoon until all your chosen ingredients are evenly distributed.
  4. Transfer the granola to the prepared baking tray, flatten with a spatula so that it lays evenly on the tray, and bake for 50-60 minutes. Keep a close eye out for burning, and turn the tray around in the oven after 25-30 minutes for a more even bake.
  5. Once golden brown, smelling delicious, and crisp in the middle, remove the granola from the oven and leave to cool completely. Once cooled, break or smash apart into clusters and store in an airtight container for up to 1 month.

My favourite way to enjoy this Crunchy Sourdough Granola is the top it onto dairy-free yoghurt and seasonal fruits (or if I’m feeling lazy, just enjoy it as a cereal). I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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rhubarb brown sugar jam

It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.

First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.

I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!

MORE SPRING RECIPES:

rhubarb brown sugar jam

Ingredients

  • 900g fresh rhubarb, chopped
  • 500g light brown sugar (add more or less depending on how sweet you want the jam)
  • 1 lemon, the zest and juice

Method

  1. First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
  2. In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
  3. Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
  4. Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
  5. Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
  6. Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
  7. Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
  8. The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
  9. Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.

I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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the creamiest chickpea salad

The beauty of eating plant based is that you can be sure your chickpeas are genuinely ‘dolphin safe’. This is THE CREAMIEST Chickpea Salad and it is perfect for filling your sandwiches, dipping crackers into, or just eating with a spoon. Full of fresh spring flavours, you can’t really go wrong with this recipe. Chock full of protein and fibre and FLAVOUR, this salad has definitely been my go-to recently, and I’m super excited to share it with you.

Spring is in full swing here – our chives are growing fresh (perfect for making Sourdough Chive Scones), our onion starts have arrived and are ready to be planted, and the first of the radishes are ready for harvesting. It got me feeling inspired, and hungry. In this recipe, we’ve not only got an abundance of chickpeas, but also a wide range of veggies – onions, chives, radish, and celery. All the flavours you missed over the winter. Now, this may be controversial, but I’ve also added… pickles!

I know it sounds a little strange, but the crunch and tang of a good pickled gherkin really makes this dish. You’re gonna have to trust me on this. In this recipe, I’m using a plant based mayonnaise which really provides me with that super creamy, luscious texture that I miss oh so much from my sandwiches sometimes. The trick to making this chickpea salad extra thick is to partially mash the chickpeas. The soft fibres of the chickpeas mix with the sauces and thicken the whole thing really nicely. Drooling yet? Let’s dive in!

MORE SPRING RECIPES:

the creamiest chickpea salad

Ingredients

  • 1x 400g can of chickpeas
  • 2 tbsp mayonnaise of choice
  • 1 tbsp tahini or salad cream
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh chives
  • Salt and pepper, to taste
  • Choice of the following (minced):
    • ¼ onion (red or white)
    • 1-2 radishes
    • 1 stalk celery
    • 1-2 pickles

Method

  1. Drain and rinse the chickpeas. Add roughly  2/3 (two thirds) of the chickpeas to a blender or food process and blend until semi-smooth (a few chunks is good).
  2. Add both the blended and unblended chickpeas to a large bowl and mix together.
  3. Add in the mayonnaise, tahini/salad cream, vinegar, chives, and chosen vegetables. Mix everything together until thoroughly combined.
  4. Season to taste with salt and pepper. Transfer to your favourite dish and serve. Enjoy!

Serving suggestions

  • In a sandwich instead of tuna or chicken, alongside salad leaves and sliced tomatoes.
  • Accompanying a nice big bowl of salad.
  • In a toastie, melted with dairy-free cheese in between buttered bread until hot through, golden, and crispy.
  • In the centre of the table as a buffet salad or side dish.

This chickpea salad can be stored in an airtight container in the fridge for up to 3 days.

I hope you love my Creamy Chickpea Salad as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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sourdough chive scones

One of the first things that starts growing in our garden this time of year (and that we can eat) is chives! It feels so good to start eating fresh things again, even if they are simply herbs. To celebrate the occasion, I’m sharing with you my favourite Sourdough Chive Scones recipe. This recipe is INSANELY easy, and basically the savoury version of my Sourdough Strawberry Shortcakes. They’re super simple to make and best enjoyed fresh out the oven with PLENTY of butter (dairy-free, of course).

Just look at all those lovely air pockets! I know it’s not the norm, but savoury scones are a big win in my house. We love making them for lunch during the springtime and in a family of garlic lovers, you can’t really go wrong with a little bit of chives. For this recipe, you’re going to need your sourdough starter to be super light – for this reason, we’re feeding it with JUST white flour today. I do like a wholemeal scone, but really nothing beats a good old white flour scone. Enough chit chat – let’s get baking!

MORE SOURDOUGH RECIPES:

sourdough chive scones

Ingredients

  • 1/2 cup unsweetened oat milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup bubbly sourdough starter
  • 1/4 cup extra virgin olive oil
  • 2 1/2 cups plain flour
  • 1 cup fresh chives, finely chopped
  • 1/2 tsp fine sea salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Method

In the evening

  1. To begin, add the unsweetened oat milk and apple cider vinegar to a bowl and mix to combine. Let sit for 10 minutes until it thickens slightly. This creates a ‘vegan buttermilk’ which helps to make the scones beautiful and rich.
  2. Whilst the ‘buttermilk’ thickens, add to a bowl your sourdough starter, olive oil, and flour. Using your fingers or the back of a fork, work the ingredients together until a stringy dough starts to form.
  3. Add in the ‘buttermilk’ a little bit at a time and work it into the sourdough mixture with a wooden spoon until a dough starts to form. You might not need to add all of the ‘buttermilk’ – just until a smooth, not sticky dough is created.
  4. Add in the chives and knead in the bowl for a couple of minutes until they are evenly dispersed throughout. Scrape down the sides of the bowl and cover with a damp tea towel.
  5. Leave the dough to ferment at room temperature overnight (8-12 hours).

In the morning

  1. In the morning, preheat your oven to 180˚C (350˚F) and uncover your dough. Add in the salt, baking powder, and baking soda.
  2. With a spoon, gently work the added ingredients into the dough. You want to make sure they’re fully incorporated but be careful not to overwork the dough, otherwise you’ll end up with hockey pucks, not scones.
  3. Turn the dough out onto a lightly-floured surface and let sit for 5-10 minutes. After this time, use your fingers to push out the dough, stretching and flattening it gently until it is 1-inch thick.
  4. Take a 2-3-inch cookie cutter and cut out disks from the dough. When doing this, simply press down into the dough to cut – no twisting! Otherwise the edges will seal, and you won’t get a good rise in the scones.
  5. Place each scone onto a lined baking tray. Brush with a little plant milk before baking in the oven for 25-30 minutes until they’re well risen and gently golden brown.
  6. Serve warm from the oven, slice in half and spread generously with butter (dairy free). Enjoy these scones for lunch or afternoon tea and savour the flavours of early spring!

I hope you love these Sourdough Chive Scones as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!

Katherine x

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vegan noodles: friday night sesame leek stir fry

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Looking for a healthier version of your Friday night noodles? These Super Easy Sesame Leek Noodles are the answer to all your problems (AND THEY’RE VEGAN!). Who doesn’t love a nice big plate of noodles at the end of the week? Think earthy sesame, rich soy, and all the caramelised goodness of leeks (topped of with some veggies for good measure). This Friday Night Sesame Leek Noodle Stir Fry is super easy to make and tastes absolutely… I don’t even have the words! A little mixture of spring veggies and warmth to comfort you as we enter the weekend. I know I’m a little late on the leek season, but I have been obsessed with them lately and simply had to share this recipe with you.

Start by…

Making the super yummy sesame sauce. I love using sesame oil in this recipe to really accentuate that sweet and nutty flavour. Use the darkest, richest soy sauce you can find and don’t be afraid to add more than the recipe says. Although the ingredient list calls for rice vinegar, I actually used some homemade fire cider vinegar to add an extra punch of garlic and a hint of spice (it was delicious!). And of course add as much spice as you want.

As always, we’re going to caramelise our onions (or in this case the lovely vegetable that is leeks) until they’re nice and soft and golden. Try to use as much of the leek as possible, including the green leaves (if there’s a little dirt then just wash it off). THE LESS FOOD WASTE THE BETTER! Thinly slice the leeks to create a noodle-like consistency. I also thinly sliced the carrots in this recipe to make sure they cooked as quickly as possible.

Once all the veggies are nicely fried off and soft and golden, add in plenty of noodles (cooked according to packet instructions or straight to the pan if they’re quick-cook) and plenty of sauce. Toss everything together until your noodles and veggies are covered in sauce and serve straight away with a sprinkle more sesame seeds and some chives. The perfect, quick and easy yet divine Friday night noodles.

These Vegan Friday Night Sesame Leek Noodles also go really well when eaten with my Vegan Kung Pao Tempeh recipe – a little spice, a lot of garlic, and a whole load of good food (and it’s alllllll plant based).

If you make these Friday Night Sesame Leek Noodles make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

friday night sesame leek noodle stir fry

Ingredients

FOR THE SAUCE

  • 2 tbsp sesame oil
  • 3 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sriracha OR 1 tsp chilli flakes (add more or less if desired)

FOR THE STIR FRY

  • 1 tbsp sesame oil
  • 1 large leek, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 clove garlic, minced
  • 1-2 tbsp sesame seeds
  • 2 servings noodles of choice
  • more sesame seeds and minced chives or scallions, to serve

THIS RECIPE

  • serves: 2
  • prep time: 10 minutes
  • cook time: 15 minutes

Method:

  1. To make the sauce, add all of the sauce ingredients to a bowl and stir together until combined. Set aside for later.
  2. In a large frying pan or wok, heat the sesame oil over a medium heat. Add in the leeks and fry for 5 minutes until soft.
  3. Add in the garlic and carrots along with a splash of water to deglaze the pan. Fry for 10-15 minutes until the veggies are soft and golden.
  4. Whilst the veggies are frying, cook the noodles according to the packet instructions. Drain the noodles and add them to the pan of veggies along with the sauce and sesame seeds.
  5. Toss everything together until the veggies are evenly distributed and the sauce is covering everything.
  6. Serve straight away into bowls and top with a sprinkle of sesame seeds. Enjoy!

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vegan cheesy mushroom & chive tofu scramble

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Lately, I have been loving this Cheesy Mushroom & Chive Tofu Scramble. I have always loved a good scramble, but this recipe beats them all! It’s cheesy, there’s a punch of garlic from the chives, and the mushrooms bring a delicious caramel undertone to the whole dish. Serve on top of a fresh bagel and you’ve got the perfect breakfast, lunch, or brunch.

I absolutely adore making my tofu scrambles really interesting. Plain tofu scrambles can get a bit boring after a while, which is why I wanted to switch things up a bit with some classic spring flavours. Chives are currently the only thing I can harvest in my garden at this time of year, and I’m making the most of that! This dish is super easy, super delicious, and will definitely leave you wanting more!

Let’s get into the details…

First of all, as always, I make sure that all of my ingredients are organic and locally sources when I can get them. I love using walnut oil for frying, as it’s super taste and gives you those essential omegas really easily. Mince up the mushrooms really well and fry them until golden, crispy, and beautifully caramelised. To get that perfect scramble texture, I love to mash my tofu with a fork, getting rid of any large lumps that won’t take in the other flavours.

Add to the pan and fry until beautifully golden. Season well and add plently of vegan cheese. Lately I’ve been obsessed with an applewood smoked ‘cheddar’ that I found at my local supermarket. It brings a really subtle smoky undertone to everything and I absolutely love it. Add as much cheese as you want and stir until all melty, gooey, and smells divine.

Add plenty of chives to add some garlic flavouring and help cut through all that cheese. I find adding black pepper to the dish also gives it a real spicy pepperiness which just enhances the whole plate. Serve straight away on freshly toasted bagels and enjoy! A drizzle of hot sauce also works really well here, but I like to keep things simple. Enjoy!

Finally, if you make this Cheesy Mushroom & Chive Tofu Scramble make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy last day of April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Vegan Cheesy Mushroom & Chive Scramble

  • serves: 1
  • preparation time: 5 minutes
  • cook time: 15 minutes
  • total time: 20 minutes

Ingredients:

  • 2 tsp walnut oil
  • 2 chestnut mushrooms
  • 100g plain firm tofu
  • 30g vegan cheese
  • 1 tbsp fresh chives
  • black pepper, to taste

Method:

  1. In a frying pan, add the walnut oil and heat on a medium-high heat.
  2. Mince the mushrooms and add them to the pan. Fry for around 5 minutes until all liquid has reduced and the mushrooms are golden and well caramelised.
  3. Whilst the mushrooms are frying, mash the tofu using a fork until it is fine and crumbly. Add to the pan with a little water and fry until well reduced, lightly crispy and golden.
  4. Finely grate the vegan cheese and add it to the pan along with the chives and black pepper. Mix and fry until thoroughly mixed, melted and hot through.
  5. Serve on freshly toasted bagels, in a breakfast taco, or on the side of a salad. Best served straight from the pan, whilst still hot and the cheese is melty. Enjoy!

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healthy(ish) lemon blueberry sheet cake

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If there’s a cake to be raving about this spring, it’s this Lemon Blueberry Sheet Cake… you guys I am obsessed with this recipe! I have to say this flavour combination is a classic for Spring time, and with the sun shining and the weather warming up, I thought it was time for some sunshine in the kitchen too. This cake is fairly healthy too, as cakes go.

To create such a yumminess and nutritiousness I combined oat flour and wholemeal flour for the base, keeping my other ingredients as simple as oil, healthier sugars, and fruits. This sheet cake is loaded with lemon and blueberry flavour, not too sharp, not too sweet. The perfect balance of springtime.

The secret to making a good plant based cake is to not use too much baking powder! I’ve made that mistake in the past and all of my cakes have fallen flat once taken out the oven. Make sure you use organic flours, only as much baking powder as required (trust me, you don’t need to add more) and a pinch of salt.

Whisk together your olive oil, maple syrup, coconut sugar, plant based yoghurt, and of course lemon zest and juice for extra zing. Don’t worry if the mixture splits. When it comes to combining all of the ingredients too, don’t over stir. As soon as you think everything is mixed in, stop, and gently fold in the blueberries. You want the cake to be light and fluffy.

And of course, the final stage is to bake until deliciously golden brown and cooked through. Once cooked, take them out the oven and leave to cool in the tin for a few minutes (important step, don’t miss it!). After a few minutes, remove from the tin and leave to cool completely upside down on a wire rack (this evens out the moisture in the cake and prevents the bottom getting too soggy from all the fruit).

Et voila! The most delightful afternoon treat for another glorious spring day! I love making this Lemon Blueberry Sheet Cake for tea parties or picnics, the perfect little snack to share with friends and family. Pair with a warming mug of Early Grey tea or a tall cool glass of Mint Lemonade.

Finally, if you make this Lemon Blueberry Sheet Cake make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Healthy(ish) Lemon Blueberry Sheet Cake

Ingredients

  • 75g oat flour
  • 75g whole-wheat plain flour
  • 1/4 tsp baking powder
  • pinch of fine salt
  • 85ml extra virgin olive oil
  • 65ml real maple syrup
  • 55g coconut sugar
  • 100g plant based yoghurt
  • 1 lemon, the zest and juice
  • 130g frozen/fresh blueberries

Method:

  1. Preheat the oven to 180 C (350 F) and line a brownie tin with parchment paper. In a bowl, mix together the oat flour, whole-wheat flour, baking powder, and salt until fully combined.
  2. In a separate bowl, whisk together the olive oil, maple syrup, coconut sugar, and vegan yoghurt until the sugar has dissolved and everything is well combined.
  3. Add the lemon zest, lemon juice, and flour mixture to the bowl of wet ingredients and stir everything together until well combined and smooth.
  4. Fold in the blueberries until evenly distributed throughout the batter. Transfer to the prepared brownie tin, spread with a spatula until the tin is full and the batter is flat on the top.
  5. Bake for 20 minutes until golden brown on the top and cooked through. Once cooked, remove from the oven and leave to cool in the tin for 5 minutes.
  6. Remove the cake from the tin and leave to cool completely upside down on a wire rack. Cut into 12 and serve. Enjoy!

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