Dinner: Gnocchi with broccoli and nuts


I have a special place in my heart for gnocchi. My grandmother used to make them from scratch and fry them until they were deliciously crunchy on the outside and gooey on the inside. I love them the traditional boiled way as well, but since going vegan I’ve found little enthusiasm for making thick creamy sauces that go so well with these dumplings. So when I remembered I had this recipe lying around and that it required no sauce and very minimal prep work, I was understandably excited. Confession: this is not the first time I’ve made this recipe, but it is the first time I’ve made it vegan.


The margerine didn’t brown nearly as well as butter would, so if you’re making this recipe vegan, I would suggest skipping the brown margerine entirely. I used almond and walnut chunks instead of pine nuts (because I prefer my nuts low price thank you) and sprinkled (ok, smothered) it with Violife cheese. It was quick to make and very fresh, perfect for spring!

Price: £1.9 per portion

Protein: 17.7g per portion


Baking: Oreo stuffed chocolate chip cookies

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Oh yes, the day has finally come. The day when I combine my love for Oreos with my love for endless peanut butter and chocolate. The recipe for these beauties can be found here: http://www.veganoslo.com/bloglist/2015/2/28/peanut-butter-oreo-stuffed-chocolate-chip-cookies

Asides from the awesomeness of all of the components of this recipe (oreos + cookies = !!!), I was a bit disappointed in the finished product. I substituted tapioca flour for cornstarch and apparently that was a mistake, as the cookie dough was really runny, so I couldn’t shape the cookies well. The dough could use a bit less oil as well, so next time I think I’ll just freestyle that part of the recipe. Oh yes, there will be a next time.

Price: £5.6

Protein: 30ish grams in the entire thing