Living in the present – a hypnotherapist’s perspective.
Nov19

Living in the present – a hypnotherapist’s perspective.

As a hypnotherapist I work in the beautiful world of the power of the mind. How our mind can influence the way we feel, see and react towards ourselves and others. Individuals come to me for a variety of reasons. From problems, dreams, goals and aspirations to smoking cessation, weight loss, increasing overall life, athletic and business performance. I have found that anxiety and depression have become two major issues in our culture....

Read More
Facebook Competition – Win €50 worth of Kolios products – ends 30th November 2018
Nov16

Facebook Competition – Win €50 worth of Kolios products – ends 30th November 2018

Answer the three questions on our Facebook Page Go to our Facebook page and Like our page. Find the Image and answer the questions in the comments below. The questions are:   Question 1: The Kolios factory is located near A: Moscow | B: Thessaloniki   Question 2: Where are Kolios’ Greek yogurt  made? A: England | B: Greece   Question 3: Does Kolios have a 0% fat Greek yogurt? A: No | B: Yes Follow this link: Your chance to WIN...

Read More
Spicy Cauliflower & Chickpea Cakes
Nov15

Spicy Cauliflower & Chickpea Cakes

What do you do with a large cauliflower? Loads of guilt-free savoury cakes which are high in fibre and protein, can be gluten-free and fat-free!  Here’s how to make 16 mouthwatering cauliflower & chickpea cakes:  Prepare a large pot with water, add small florets of 1 whole cauliflower and allow to boil away until very soft. (For a more tasty version, cook in vegetable stock) In the meantime sauté two finely chopped onions...

Read More
Aubergine fritters with Violife vegan cheese
Nov13

Aubergine fritters with Violife vegan cheese

Everybody loves fritters and this simple cool vegan recipe makes a treat for young and old. Using aubergines and vegan cheese, these fritters are delicious. Pre heat your oven to 220°C Remove and discard the stem ends from the aubergines. Cut into pieces and place on a baking tray with olive oil, salt and pepper and bake till soft. Cool and peel skin off. Place aubergines, some vegan cheese (Violife), parsley, garlic , breadcrumbs,...

Read More
Delamere’s Goats’ butter – what’s the fuss about goats’ butter?
Nov09

Delamere’s Goats’ butter – what’s the fuss about goats’ butter?

Whilst we are a vegetarian site (more broadly defined as lacto-ovo vegetarian site) I am not a big advocate of cows’ milk, for various reasons. Having said this, whilst not so popular on our side of the world, goats’ milk is widely popular in the rest of the world. So if butter is your choice, it would be worth considering goats’ butter versus cows butter. It can be used in the same manner as cows’ butter. Yet...

Read More
What do vegan pets think of living with humans?
Nov03

What do vegan pets think of living with humans?

I have never asked an animal anything and heard a reply. They just have no way to tell us but there have been many behavioural ecologists and ethologists who have made it their life’s work to study just such things. The kind of environments certain species like, dislike or tolerate at a cost. My job as a specialist in applied ethology is to use that research to answer the question: Where and how do animals prefer and deserve to live?...

Read More
Zucchini and Fior di Vita Manouri cheese pie
Oct31

Zucchini and Fior di Vita Manouri cheese pie

Veggy Malta tries out a wintry recipe that simple to make and delicious to eat.  Cut onions and spring onions and fry till transparent Cut zucchini and fry with onions and add season with salt & pepper When done place in a blender with all the ingredients and blend. Spread out dough onto baking dish. Pour mixture and cover. Bake in oven. Enjoy Ingredients for the Zucchini and Fior di Vita Manouri cheese pie 1kg zucchini – 3...

Read More
Facebook Competition – Win €50 worth of Amy’s Kitchen products – ends 15th November 2018
Oct30

Facebook Competition – Win €50 worth of Amy’s Kitchen products – ends 15th November 2018

Answer the three questions on our Facebook Page Go to our Facebook page and Like our page. Find the Image and answer the questions in the comments below. The questions are:   Question 1: Is Amy’s All American Veggie Burger a: A: Vegan Burger | B: Chicken burger   Question 2: Is Amy’s All American Veggie Burger A: made in USA | B: made in Russia   Question 3: The main ingredients in Amy’s All American Burger are A:...

Read More
Chickpea Omelette
Oct28

Chickpea Omelette

And on the seventh day of Veggy Malta’s #maltameatfreeweek Alison created a chickpea omelette 😁 For the batter: 3/4 cup chickpea flour, 3/4 soya milk-alternative, 1 tbsp sea salt, 1 tsp soy sauce, 1 tsp cider vinegar, 2 tsp nutritional yeast, pinch of turmeric for yellowsh colour and baking soda for fluffiness. Method: prepare batter by mixing the above ingredients together, it must be thick but runny like that of pancakes. Heat some...

Read More
Vegan Pizza
Oct27

Vegan Pizza

Nothing like home-made pizza on a Saturday night! This one is dedicated to Veggy Malta’s sixth day of#maltameatfreeweek Dough for 2 pizzas: 400g plain flour, 280g water, 3.5g dry yeast, 1 tablespoon olive oil, sea salt. Sift the flour into a large bowl, add all the ingredients and mix well with a wooden spoon. Do not overwork it – allow to rest so the dough can rise, cover with a cloth. [You can also prepare 1kg of dough and...

Read More
Vegan Parmigiana
Oct27

Vegan Parmigiana

Celebrating the fifth day of Veggy Malta’s #meatfreeweek with my version of Aubergine Parmigiana. Ingredients: 2 aubergines, sliced into thick discs. plain flour, soya milk or any vegan milk which is unsweetened, breadcrumbs (i prepared mine with the onion & sage version together with nutritional yeast and grated vegan Parmesan), freshly prepared tomato sauce, grated mozzerella-style vegan cheese, home-made green pesto. Method:...

Read More
It’s burger time
Oct26

It’s burger time

It’s eight o’clock, the kids have all finished their homework and it’s time for supper. What you really want is a burger. A chunky piece of burger you can place between the two halves of a bun, with some (possibly vegan) cheese, maybe some tomato ketchup or in my case some brown sauce and some vegetables with it and there you are. Telly tuned on FOX showing yet another re-run of Friends which you have seen over and...

Read More
Butternut Squash Ravioli with onion & sage sauce
Oct25

Butternut Squash Ravioli with onion & sage sauce

Enjoying lunchtime with my fourth vegan recipe for Veggy Malta’s #maltameatfreeweek, my favourite so far: home-made ravioli filled with butternut squash and plated with a silky onion & sage sauce. This was so easy! Pastry: 200 g plain flour, 50 g semolina, 120 g water, pinch of salt, pinch of turmeric (secret ingredient!) – mix all ingredients together until a ball forms. Allow to rest in the fridge for a few minutes. ...

Read More
Creamy Potato & Corn Chowder
Oct24

Creamy Potato & Corn Chowder

My third contribution to Veggy Malta’s #meatfreeweek, an American-style soup without the sins … vegan chowder! All you need for 2 persons is: 1 large onion and 1 garlic clove roughly chopped, 4 medium potatoes cut into small cubes, 2 ears fresh corn (reserve a small portion to boil on its own), 600ml veg stock, parsley, white wine, vegan milk/cream. Method: heat 1 tablespoon vegetable oil in a medium pan and cook the onion and...

Read More
Valsoia’s new Coconut Almond and Walnut drinks
Oct24

Valsoia’s new Coconut Almond and Walnut drinks

VeggyMalta tried out Valsoia’s new non-dairy drinks. We have two new non-dairy drinks to try out. The Valsoia Coconut Almond and the Valsoia Walnut. Both vegan, naturally lactose free and gluten free. These two milk alternative drinks are totally different from each other. Whilst some milk alternatives tend to taste like or similar to dairy milk, in this case I don’t believe it was Valsoia’s intention.  I had already...

Read More