Let's eat!
I’ve been promising for a while now to make my father some honeycomb. It’s one of his favourite things but I was getting cold feet because of sugar temperature and the like.
Today I made more than one batch of honeycomb trying to get the recipe right, and I am ashamed to admit that I do not have a proper candy thermometer so I used an old meat thermometer I found combined with a clothes peg. Lets just say it did not go well the first couple tries!
Some notes before the recipe:
What you’ll need:
Ingredients:
Method:
If you try my honeycomb drop me a message and let me know how it turned out for you!
Thanks for reading and health and happiness to all of you.
xx
N
Today started off as a banana bread day, you know the one where you wake up to a bunch of over ripe bananas judging you from the fruit bowl. They threw down the gauntlet and I responded by turning them into some deliciousness.
I’ve had a lot of banana bread in my life, my Ouma used to make it and in turn my mother used to make it. All versions turned out spectacularly. Their recipes obviously had eggs in and were eaten with lashings of real butter so I have adapted it for the herbivorous of us.
Some notes before I put down the recipe.
What you’ll need:
Method:
I really hope you enjoy making and eating this bread as much as I did!
As always, please let me know how it turned out for you and what you thought!
Thanks for reading,
xx
N
Do you have a busy week ahead of you? This is a perfect chili to pre-make and put in the fridge when you don’t have time (or you’re too lazy) to make something from scratch. This is a damn fine chili and makes about 5-6 generous portions.
This is some serious comfort food, I have such a soft spot for chili. If you like the heat then increase the chilies in the recipe.
Also, I know it’s weird but don’t omit the walnuts. It just gives it that something extra.
What you’ll need:
1 ½ cups rice of choice (I used Spekko long grain)
2 TBS olive oil
1 white onion, finely chopped
2 cloves garlic, finely chopped
2 large carrot, peeled and finely chopped
2 red or green peppers, finely chopped
1 stick celery, finely chopped
4 small red chilies, de-seeded and finely chopped
1 tsp ground cumin
1 tsp cayenne pepper
½ tsp cinnamon
1 tsp all-spice
1 tsp chili flakes
½ tsp salt
1 can chickpeas, drained and rinsed
1 can cherry tomatoes
½ cup walnuts, roughly chopped
Method:
Thanks for reading! And as always let me know if you give it a try and what changes or improvements you made!
xx
N
Hello my food friends! It’s Sticky Bun Friday! It’s just like pancake day except with less pans and more sticky. I mentioned in one of my posts that I was going to give you vegan alternatives to various things I’ve tried in the past that have been huge hits. One of the big ones that stands out for me are the sticky buns I made for Christmas. They were the perfect marriage of sticky, sweet and soft. With this recipe I am aiming to get the exact same deliciousness with a matcha and lemon twist.
Matcha powder is made from green tea leaves and in turn has incredible health benefits. The green fairy dust is full of good stuff like antioxidants, this little health punch helps lower cholesterol, helps with inflammation and keeps you alert! It’s like the healthy version of coffee.
Matcha has a slightly bitter taste which pairs beautifully with citrus. I made this recipe with a lemon filling as well as a lemon glaze. It comes together zesty and sweet, but not overly sweet. Just my cup of tea.
Ingredients:
Filling:
Glaze:
Method:
I hope you guys enjoy this recipe as much as I did! (I’ve already eaten 3, someone please stop me haha!)
Thanks for reading, and as always, if you make this please drop me a message and let me know how it turned out! You can also tag me in your creation on Instagram @ninarlasvegas!
xx
N
This was such a complete accident. Yesterday I was trying out a recipe for something completely different and it was just not working. The kitchen gods were not on my side and after a while I just decided to, as my mother would say, wing it.
I made a vegan malt custard with an almond and oat tart base. The coconut cream is pouring consistency. The custard sets quite nicely and has a lovely wiggle to it. You can make the tart one full day before you need it while chilling your cream over night.
What you’re going to need:
Base:
Custard:
Coconut cream:
Method:
Thanks for reading and as always, if you try it out message me and let me know what improvements you made or tag me in your creation on Instagram @ninarlasvegas.
xx
N
No one ever makes the right amount of rice, ever. It’s always too much or too little. This salad is perfect for the next day left over rice if you’ve been a little heavy handed the night before. It makes a great salad to have as a fresh lunch or a perfect side on a hot summer evening.
You can use any leftover rice you have, or make it fresh. I like to use brown rice, it’s full of fiber, protein and as an added benefit is low GI.
This dish is super easy and can be whipped up in about 15 minutes. It really is a low effort meal that you can serve in a pinch that is also good for your health!
This is how it’s done:
Ingredients:
2 cups cooked rice (I used Spekko brown rice)
½ tsp ground cumin
1 lemon, zested and juiced
2 cloves garlic, crushed or finely chopped
½ cup fresh parsley, roughly chopped
½ cup chopped dates, soaked in ½ cup hot water
1 carrot, grated
3 spring onions, chopped
½ red pepper, chopped
½ pineapple, trimmed and chopped into 1-2cm pieces
½ cup almonds, roughly chopped
2 cups rinsed baby spinach
Salt and pepper to taste
Dressing:
¼ cup tahini
2 tbs lemon juice
½ tsp ground cumin
½ cup warm water from soaked dates
1 TBS maple syrup
Salt and pepper to taste
Method:
For the dressing:
Serve the salad with tahini dressing on the side. Garnish with fresh parsley.
*I am a huge fan of garlic so I use it i almost everything. If you are making this for a weeknight meal then you can easily omit the garlic.
*If you don’t have tahini (I know it can sometimes be a pain to find), then use some blended cashews. Remember to soak your cashews in hot water for 20-30 minutes before blending though) It won’t have the same flavour but it will be a creamier and sweeter version.
*This will keep for about 2 days. Keep the dressing separate though.
Thanks for reading! Remember, if you try this recipe out, drop me a message and let me know how it turned out!
xx
N
After the incredible chocolate cake that I made the other day, I decided to give a vanilla cake a shot. This cake is super easy and can be modified according to any taste. For example you could add some lemon rind to the sponge and citrus to the buttercream, or add peanut butter to the buttercream and have a PB&J cake!
This cake is incredibly soft. The fruit syrup soaks into the sponge and it makes it a decadent addition to any meal. If you plan on keeping it for a few days, keep the fresh fruit aside and decorate when serving.
I was looking to create something fresh and light for summer. With the combination of raspberries, strawberries, figs and a rich creamy icing, it really does check all the boxes.
What you’re gonna need :
Equipment:
The cake:
Vanilla buttercream:
Berry coulis:
How to put it all together:
Assembly:
Post recipe ramble:
This cake comes out incredibly soft and moist. If you want to make it a day or so before you need it, make sure you cover the sponges in some plastic wrap and keep in the fridge until the day. Ice and decorate before serving.
The margarine is yummy but I do prefer the vegan butter for taste and appearance.
Make sure you preheat your oven, this seems obvious but it’s something that often slips the mind.
Sieve your ingredients, always. Don’t be lazy. It makes a huge difference to the texture of your cake.
So that’s about it. I hope you enjoy making this cake as much as I did. If you do make it, drop me a comment or message and tell me all about your changes and experience! I’d love to hear from you.
Thanks for reading!
xx
N
OH. MY. GOD. I baked this cake today slightly modified from Lovingitvegan’s “The Best Vegan Chocolate Cake” and it really is. This is hands down the tastiest cake I’ve ever made and it’s vegan to boot.
I have a family that is very picky about the cake they eat. I mean crumb density, icing flavour and the ratio of icing to cake has to be perfect. This blew them away. I had to put it away very swiftly after taking the photos so I couldn’t eat the whole damn thing.
For the Chocolate Cake:
For the Vegan Chocolate Buttercream:
I hope you guys try this out, it was a wonderful experience for me, beginning to end. I will definitely be making this more often.
Thanks for reading!
Love and health to all
xx
N
Vegan, easy, moreish
I don’t think there is anything that is better suited to a cup of tea than shortbread. It’s also good for snacking, dessert, lunch, dinner and breakfast. *I am not advocating eating shortbread for every meal, that would be aweso.. I mean crazy* This is my first vegan sweet tooth addition to the blog, and I’m really happy how they turned out, so it’s a good start.
Just one thing before we start, you may have noticed the shortbread in the title is “shortbread”. This is because my effective taste testers (mainly my family, like vegan guinea pigs really) say, although they are super delicious, they apparently do not have the proper texture of old timey shortbread. So I am calling it “sort of” shortbread. Like classic shortbreads second cousin.
These take about 30 minutes to make. Make sure your ingredients are at room temperature, and make sure you preheat your oven. Unlike me who forgot and then stood by impatiently watching it get warmer.
What you’ll need:
How to do it:
Thanks for reading ❤
If you try this out, I would absolutely love to hear about your experience! (Be it good or bad!)
Love and health to all of you,
Xx
N
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