B’s Multi-seeded Cranberry Salad Recipe

Hello everyone.  This recipe has become a staple salad at home as my husband loves all the flavours that it brings!  It’s a light and refreshing salad with an easy home-made dressing. It’s VEGAN/VEGETARIAN/DAIRY FREE/GLUTEN FREE – which means it will suit most diets! 🙂  It was published on Almonds & Raisins and here’s a screenshot of it:

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Ok hope guys try this salad out!  If you have any suggestions for me to add to it, give me a shout! 🙂

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Easy Almond Pastries

Hello all!  I’ve been so busy working on the Update for Envylope!  It has beautiful themes to choose from (I guess I find them beautiful may coz I did the designing LOL).  Hopefully it’ll be out next week!  I haven’t been doing much experimentation cooking to be honest. Hope to in the next few weeks.  I made Almond Pastry this week for guest for tea.  It’s a friends recipe from Bangkok – so I can’t take credit for it… But its very nice, easy and yummy!  Here are pictures to entice you 🙂

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Don’t they just look lovely?  And here are some close-ups!

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Yummyyyyy…

Easy Almond Pastry

Bakes: A huge batch

Ingredients:

  • 1 cup almonds
  • 1 cup sugar
  • 1 cup butter
  • 1 packet Jus-Rol Puff Pastry
  • Some milk for brushing

Method:

  1. Preheat oven as shown on package.
  2. Put almonds in a food processor till its fine.
  3. Melt butter.  Mix butter, almonds & sugar in a bowl.
  4. Roll out pastry and cut in small squares.
  5. Fill pastry with filling and close it.  It doesn’t matter exactly how you close it, as it looks nicer when it opens up a bit in the oven anyways!
  6. Pop in the oven and check on it.  Should be done by 12-15 mins! 🙂

Yeap and that’s it.  It’s really easy!  Also, because you brush it with milk instead of egg – it’s vegetarian, this makes it easy with all types of guest.  Let me know what you think!

xx

B

  1. Brus.h some milk in the oven

 

Foodie Fridays: Vietnamese Fusion Rolls with Peanut Hoisin Sauce

Hello everyone.  Fridays = Food.  Well OK to be very honest, Everyday = Food! 🙂  I just absolutely love food.  I’m always on the quest to try out new things as food should be interesting and fun!  I bought rice paper and googled a few recipes for Vietnamese Rolls, most of which seemed rather yummy but I lacked ingredients, so I made up my own.  🙂  Yummy Vegetarian Rolls!

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Don’t they just look gorgeous?  I tried to make them as colorful as possible 🙂  It’s really a healthy side – somewhat like a salad roll. Yes that’s how I roll. LOL

 

Vietnamese Fusion Rolls with Peanut Hoisin Sauce

Makes enough for 2 people as a side.

Ingredients:

  • 4 rice paper sheets
  • 1 carrot, grated
  • 4 tbsp sweet corn
  • Mock Fish, baked and cut in strips
  • 1/5 packet of Rice noodles, boiled and drained
  • Some shredded lettuce
  • Handful of Thai Basil Leaves
  • FOR DIPPING SAUCE:  2 tbsp Hoisin Sauce, Pepper, Water and Crushed Peanuts

Method:

  1. Prepare Rice Sheets (follow directions on the packet – Dip in warm water and it’s ready to roll!)
  2. Place the ingredients in the middle, and roll it upwards – just like a burrito. Simple.
  3. Mix the sauce in a bowl with some water and crushed peanuts.  Mix it to the desired consistency and taste you would like.  You can add some soya sauce if you like or chilli sauce!

Enjoy!! 🙂

x

B

Vegetarian Tuna Avocado Jacket Potato Topped with Chia Seeds

Hello all!  Yesterday I wanted to eat a Jacket Potato but without all the cheese, just something different.  So I whipped this up – to add to B’s easy collection of Recipes 🙂  

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And then I thought.. Let me just add Chia Seeds to it for a boost in health 😉

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Vegetarian Tuna Avocado Jacket Potato with Chia Seeds

Bakes: How ever many potatoes you bake, I baked 2!

Ingredients:

  • 2 Jacket Potatoes
  • 1 Packet Vegetarian Tuna
  • 1 Avocado
  • 2 Tbsp Mayo
  • 1 can Sweet Corn
  • 2 Tbsp Chia Seeds
  • To taste:  S & P, mustard, tabasco

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, wash the tuna with a strainer to remove excess oil.
  7. Mix tuna with Mayo, salt, pepper, tabasco, mustard.
  8. Add sweet corn to the mixture.
  9. Put this mixture in the potato when it’s done.
  10. Top it up with pieces of Avocado and sprinkle Chia Seeds on top!

My husband really enjoyed this for lunch 🙂  So it’s definitely going to be something we have more often.  I’ve just been in the whole AVOCADO mood. 🙂  Hope everyones been fab! 

xx

B

Foodie Fridays: Japanese Bento

My friend from Japan gave me a beautiful gift.  Two Bentos!  I’ve been looking around for them but haven’t come across any in London.  I saw a nice one on Amazon but it was 33 pounds for ONE BENTO.  That is crazy.  I briefly mentioned it to her and she was so kind to get me 2 as a gift.  I insisted to pay her back but she said it was from a closing down sale and it was pretty cheap (I’m hoping that was true) 😉  When people are kind to you – its just heart warming and worth a mention.

Since I got back I’ve had the urge to use the Bentos, so I finally did!

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The eating experience was just so much nicer.  An easy meal became an extravagant meal!

FYI – The Bento consists of Brown Rice, Grilled Carrots, Asparagus & Mushrooms, Pan-Fried Tofu Steaks with a drizzle of Teriyaki Sauce, Quorn Chicken Strips with Japanese BBQ sauce and sesame seeds. Garnished with Japanese Ginger and Wasabi 🙂

Thanks Trendy x

Foodie Fridays: B’s Easy Beany & Cheesy Tacos

Hello all…!  Hope all of you are having a blissful Friday where you are eating merrily.  To celebrate the upcoming weekend of course 🙂

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Here’s a gorgeous, easy vegetarian meal for you all to whip up!  🙂  Hope you enjoy it! x

B’s Easy Beany & Cheesy Tacos

Makes: Enough for 2 people with a hearty appetite

Ingredients:

  • 1 can refried beans (El Paso Brand)
  • 6 Taco shells (El Paso Brand)
  • 2 fresh tomatoes, diced
  • Lots of cheese
  • Seasoning:  oregano, basil, turmeric powder (1.2 tsp), cumin powder (1/2 tsp) , black pepper, chilli powder (1/2 tsp), BBQ sauce, flaxseeds (1 tsp)

Method:

  1. Cook refried beans with some BBQ sauce, turmeric powder, cumin powder, black pepper, chilli powder, flaxseeds.  Cook for a few minutes. Keep aside.
  2. In a bowl mix tomatoes with oregano, basil and pepper.
  3. Fill tacos with bean mixture then tomatoes.
  4. Lastly top up with cheese.
  5. Bake till cheese melts!

Easy meal for a busy day – and I tried to sneak in flaxseeds and my husband didn’t know!  Yaey!  🙂

xx

B

B’s Oregano Cashew Spread

Hello everyone!  I’ve finally tried a cashew spread that I’ve become reading on vegan blogs forever…  Although, a Vitamix seems to do a much creamier job.  Maybe one day I’ll finally invest in on – or maybe I’ll win one! Haha!  There’s always a benefit to being optimistic.  Or maybe Vitamix will read this and want to give me one. OK SO MAYBE.

 

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It kind of resembled Ricotta Cheese but a lot healthier 🙂

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I’ve been using it as a dip for carrots 🙂

 

B’s Oregano Cashew Dip

Makes: Enough for 2-3 people as a side

Ingredients:

  • 3/4 cup of soaked cashews overnight
  • 1-2 tbsp of lemon juice (depends on preference)
  • 1-2 tbsp of water
  • 1 tsp or more of oregano
  • Salt, Pepper and any other seasoning you like!

Method:

  1. Put everything in a food processor.  
  2. Taste and add anything else you might want 🙂
  3. Refrigerate a few hours and store in an air-tight container.

Hope you enjoy this vegan dish!  I absolutely loved it as a healthy alternative.  It’s very easy too 🙂

xx

B

B’s Vegetarian Chinese Crispy Noodles

Hello all!  Today we felt like having noodles – okay when I say we I actually mean more my husband than me.  I rather make something that would be appreciated to be eaten.  The chef needs to be appreciated.  When the eater goes hmmmm – it makes the chef feel good about the hard work that went into it 🙂  Ok – I have absolutely no idea why I’m calling myself a chef and speaking in third person today! I’m going to stop. LOL 🙂

Chinese Crispy noodles involve deep-frying and I didn’t feel like something so unhealthy so I made the exact gravy and had it with boiled noodles.  However – for those of you who want to try it crispy – you can deep fry it or acti-fry it (less oil and same result).

I loved the way it looked.

ImageDoesn’t it just look delish with the veggie chicken topped on it?  It gave it a really new chewy texture!

B’s Vegetarian Chinese Crispy Noodles

Makes: Enough for 3-4

Ingredients:

  • 1 tsp minced ginger
  • 1 tbsp sesame oil
  • Broccoli
  • Carrots
  • 1 can of Water chestnut
  • Baby corn
  • Chinese dried mushrooms (soaked in hot water for 10 minutes – cut the stalks off)
  • 1 cup of vegetable stock (I used OXO cube)
  • 2 Chicken fillets (You can use Quorn steak strips too!)
  • Sauces/Seasoning: 2 tbsp-Soya Sauce, 1 tbsp-Dark Soya Sauce, 1 tsp-Sweet Sauce, 1 tsp-Chilli Powder, 2-3tbsp-Mushroom water, Cornstarch (1 heaped tablespoon mixed with water)

Method:

  1. Saute ginger then add carrots and brocolli in sesame oil.
  2. Oven bake chicken and cut into strips. (Yummy!) 🙂
  3. In a separate pan, boil thin egg noodles. Drain the noodles once done.  (To fry the noodles- deep fry the cooked noodles)
  4. Mix sauces/seasoning in a bowl with vegetable stock.
  5. When vegetables are cooked and sauces to it and bring to a boil.  Add water-chestnut and mushrooms.
  6. Lastly, add cornstarch mixture and let it thicken to desired consistency.

Makes a one-pot vegetarian meal.  Easy to make and healthy 🙂

Enjoy!

x

B

B’s Basil Pesto Brushchetta (Without Garlic)

Yummy.  Home-made pesto cannot be compared to the store bought kind at all!  It simply melts in your mouth. I made the pesto a day earlier as I wanted it to sit in the fridge overnight to make it more flavourful.  Pesto and Brushchetta are both notoriously famous for their garlic flavour.  I however do not like garlic.  I find the smell rather pungent and the after-taste deadly.  So here you have it Basil and Brushchetta without garlic.  Feel free to add garlic if you like the taste as it does enhance it for garlic-fans!

Here’s a picture of my masterpiece 😉

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Doesn’t that just look gorgeous?  YES – food can look gorgeous.  😉

Here’s what I did..

First I made the pesto…

ImageBlend. Blend. Blend.

Then I used my home-made bread (pan-toasted first) and topped it with everything.  Ready to go in the oven!

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And out it comes!  All ready to feast on.  It screams EAT ME NOW! 🙂

B’s Basil Pesto Brushchetta

Makes: As many as you spread! 

Ingredients for pesto:

  • 2 cups of basil leaves (removes stems of course!)
  • 1/4 cup of olive oil
  • 1/4 cup pine nuts
  • 1/3 cup of cheese (I used cheddar as that’s what I had at home!)
  • Salt and pepper

Ingredients for Brushchetta:

  • Pomodoro Fresh Tomatoes
  • Bread (toasted first)
  • A bit of cheese
  • Fresh Basil leaves (torn for the garnish)
  • Salt and Pepper

Method:

  1. Blend basil leaves, pine nuts and cheese together using a food processor.  Add olive oil and blend again.  Add salt and pepper.
  2. Toast home-made bread.  I like doing this on the pan as I love how it comes out 🙂
  3. Spread basil pesto on bread, top with chopped tomatoes.  Add salt and pepper.
  4. Top with some cheese.
  5. Put in oven (about 190 C) till cheese has melted.

YUMMYYYYY!

Enjoy 🙂

xx

B

Technology Tuesdays: Air-popped Popcorn

I’ve been eating popcorn on and off in the cinema lately.  I know I shouldn’t –  but I can’t help it.  Sometimes, I make it at home, my stove-popcorn style.  However,  the popcorn only pops with at least 3 tbsp of oil!  Ok, that’s to feed two very hungry people. LOL 🙂

So I went on amazon and decided to order a fat-free popcorn maker.  It was 20 pounds with free shipping.  Really a good deal! It just arrived – and I couldn’t resist but try some!

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Thought I’d add the pamphlet – incase anyone wants to order it too (all the info is on there!)

Pros:

  • Fat Free
  • Takes less space than my blender (it’s tiny)
  • Pops the corn in 3 minutes
  • Minimal clean up needed (just wiping with damp cloth and washing the measuring spoon)
  • Melt your butter in the same measuring spoon as the kernels (ONLY ONE SPOON TO WASH!)

Cons:

  • Only a small quantity can be made (about 4 cups of popped corn).  We eat a lot. LOL.  It’s good for portion control though!
  • Wait 12 minutes for it to completely cool down before a second batch can be made
  • Not as crunchy as popcorn made with oil

Having said all this, I would recommend it.  It makes a very easy snack when you are in a peckish mood. 🙂  Also, popcorn is rich in fibre and low in fat.  It’s oil-free with this device!

TO BUY OR NOT TO BUY?  TO BUY

xx

B