Kearney’s Vegan Kitchen: weekly roundup

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Bagels ahoy

So last night was my first attempt at bagels!

Super simple to whip the dough up, just tricky to get the ring shape – apparently there is a better technique where you make them into balls, stick your finger in and swirl it round… gonna try that next time!

Boiling bread was something I thought I would never do but it’s actually easier than it sounds! Maybe I’ll do a step by step process next time 😁

I used a recipe from the @rivercottagehandbook no.3 bread, my new bible 😂

Porridge is my breakfast staple!

It’s so versatile and is a great source of fibre so it will help with your digestion and keeps you fuller for longer 😁

This ones super easy, just slice an apple, pop it in a pan with a little coconut oil, sugar and cinnamon and finish with walnuts 🤤

NB. I just use water for my porridge as I find it creamy enough, but your favourite plant-based milk would work just as well!

Mushrooms on bagels

I’d normally do this breakfast on sourdough but since I still have a surplus of bagels…😂

  • 4 Forestiere mushrooms (only £1 at Tesco atm) – Spoon of garlic (lazy garlic ftw)
  • Tsp of thyme
  • Handful of Kale
  • Pumpkin seeds
  • Parsley
  • Olive oil
  • Salt

Throw the mushrooms in a pan with some salt and olive oil and cook for 5 mins. Then add the garlic and thyme and cook for another 2 mins. Finally throw in the kale just to warm through, put on top of a toasted bagel (toast!) and sprinkle with pumpkin seeds and parsley!

I toast a load of pumpkin seeds so they brown and pop, then keep them in a Tupperware so they’re ready to eat! So much tastier when toasted!

Pancakes – delicious and nutritious…

Who doesn’t love pancakes for breakfast??

Got hold of some buckwheat flour yesterday and these pancakes make a nice change from porridge! They use banana instead of egg to hold the batter together which adds a nice sweetness too. Topped with maple syrup, raspberries and pear 🤤

The batter for these comes out super thick so you could get inventive with your pancake shapes too!

Find the recipe at:

Other tasty treats…

Mum’s witches brew; porridge – how do you eat yours?

Cool cous

Soup and tiger bread; sesame tofu with rainbow vegetable stir fry

Tempeh; French toast

Dusty knuckle pizza; cabbage and beetroot soup

Teriyaki tofu with miso aubergine; avocados; 3 bean chilli; bao buns

Mushroom stew; chunky broccoli hummus with mushrooms, charred beetroot and pickled carrot; porridge (part deux); bell peppers

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1 thought on “Kearney’s Vegan Kitchen: weekly roundup”

  1. Emma Oak says:

    Looks Yum, I’ll try these out at the weekend.

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