Mushrooms, chickpeas = a recipe for over indulging
I was looking for something easy and hearty for dinner, this pasta dish goes pretty far. Feed 4 ish people or eat it all by yourself, no one will judge you. It also makes great leftovers, and lets be honest, who doesn’t love leftovers?
This recipe is vegan friendly, but if you don’t abide by the vegan law, use real parmesan and a cheeky bit of butter when you cook your mushrooms. I love using the nutritional yeast because it’s a good source of B12 which is always a good thing.
In the recipe I made I also used more chili and paprika than I have in the recipe, but it turns out quite spicy, so for those who are not such avid spice fans you can just stick to the recipe.
Without further ado, here is my mushroom and chickpea pasta:
Thanks for reading!
Love and health to all of you ❤
GIMME DEM BURRITOS!
Okay so I love Mexican food, and since becoming vegan I have found a new appreciation for all things bean related. Weirdly my sense of taste has been amplified and I’m pretty sure it’s to do with the new diet. In appreciation for the new and improved taste buds, I have been using a lot more spice in my cooking. Fragrant or spicy I’m incorporating it.
Before I write out the recipe, I must add a disclaimer. I did not roll my burritos properly, even with assistance from multiple YouTube videos. Also I used beetroot and acai wraps instead of regular flour tortillas and to my surprise they are a bit more fragile than their counterparts. With all of this in mind, the flavour was incredible, and even though my food photography is still budding, the photos do not give justice to the taste of this dish. It really is in the top 10 tastiest things I’ve made. It was adapted from the vegan burrito recipe from lovingitvegan.com. If you are interested in something less vegan, substitute the cashew sour cream for regular sour cream. I’m sure it will be just as delicious.
Bean and rice burrito (vegan friendly)
Makes about 6 burritos.
If you struggle to wrap your burritos tightly (like I did!) don’t worry because the foil will keep them tight.
With whatever fillings you have left, mix them all together in a big bowl and just like that you have a Mexican rice bowl! Mine made dinner and lunch for a day or two.
I hope you enjoy making this as much as I did!
Thanks for reading, love and health to you all!
Fresh, healthy, delicious
This was the first recipe I’ve created where I dabbled in formal food photography. I hope to get better at it but bear with me while I practice.This recipe is a really lovely and fresh addition to any meal, or even one by itself.
What you’ll need:
250 g firm tofu cut into bite sized pieces
1 cup pearled wheat (I used IMBO brand)
3 cups water
1 large carrots, spiralized or thinly sliced
1 courgette, spiralized or thinly sliced
2 TBS cornflour
1 lemon, zested and juiced
1 Tsp Maldon salt
½ Tsp Freshly ground black pepper
3 TBS Olive/avocado or sesame oil
1 TBS Poppy seeds
2 Spring onions, chopped
1 Tsp Miso paste
2 TBS Maple syrup
1 TBS red wine vinegar
1 Lime, 2 cheeks cut off, the rest juiced
How to do it:
So I am back from a really (really though) long break. My life went a bit pear shaped but I have rediscovered myself and new healthy food trends to boot. I realized toxic relationships are similar to animal products, they make for an unhealthy mind and body.
I have been a pescatarian for about 2 years, and as the new year started I transition to vegan. It was an easy decision considering the current state of animal abuse going on in today’s production of meat and dairy products.
Some other things have changed since last we spoke, for example, my cat Boo turned into Satan, I got married, I got (sort of) divorced. I adopted another kitten who has wormed his way into being my whole world. His name is BC and he will most likely make up a substantial part of my writing.
I am committed to providing a barely funny and semi-interesting blog for all the 1 or 2 people who read this.
Here’s to a wonderful 2020!
Love and health to all of you.
I haven’t been very active on the baking side recently and for that I’m sorry. There are a few reasons. Some good, some bad. For instance we have just adopted a stray kitten. Her name is Boo, she is 3 months old and she follows me around everywhere. She also likes to lie on my key board or right in front of it and try catch my fingers when I type. Which is why this first paragraph has taken me 15 odd minutes. It’s also impossible to stop her doing it because she is so devilishly cute, you can imagine she takes up large chunks of my time.
So getting to these pies, I had this massive punnet of blueberries that I hadn’t eaten and they were on the doorstep of turning squishy and I really didn’t fancy freezing them or anything so I figured lets do something with them for the blog and also have something nice to leave out for the family.
This recipe is super easy and pretty quick, it’s something you can whip up in 40 mins with minimum effort if you have people coming around for tea. I used store bought puff pastry because its what I had on hand, you can make your own and keep it in the freezer, I’ll do a post for that at some point. I do recommend keeping some nice quality store puff in your freezer in case you have an emergency where you need something made and you just don’t have the patience to crack out your own. There is no shame and no one is judging you.
What you’ll need: (recipe makes 6 pies, 8 if you don’t measure and cut rectangle like I did)
What you gotta do:
I haven’t posted the last couple days, I was driving back from the hypnotic coast back to the cavernous city. There isn’t much WiFi between the winding passes and great expanses of veld. I think the majority of people will be back from holiday by now, I think I was one of the lucky few to have dragged it out for longer than expected.
We all have this tiny sadness in our bellies and the end of December after family, friends, feasts just wishing we could drag it out a little longer. I find mine disappears after I have my first cup of tea after my very first proper night sleep back home. Currently I’m enjoying some tea I made myself and scrubbing out my belly sads.
I do have teabags before you ask but I felt like something different. I found some wrinkly old ginger and I love ginger tea, and ginger gives you such a wonderful boost and we all need that little boost after our beautiful holidays. Read More
I know, what a terrible title. It does leave me open to a variety of options though, eclairs, profiteroles, flavour profiles the choices are endless. I am aiming to dedicate this post to my very significant other who is currently 13247,7 km away from me. He has been an avid taste tester of mine when we are in the same country. See we are currently embroiled in a visa battle to be together, how unfortunate it is when you fall for a foreigner.
He’s tried most a my favourites like my Eggs Benedict, Chicken & Prawn Curry (recipe from my mother), Fancy Macaroni Cheese, Caramel Panna Cotta, Moist Chocolate Cake and many other things, but I haven’t made any choux for him as yet, and he really fancies an eclair.
A week or so ago I made some profiteroles and eclairs for some plated desserts I was doing I’m going to go through my choux process and then how to put together an eclair. Read More
I made this cake today and I’m quite proud of it. It has two layers of chocolate honey cake which sandwich a layer of cheesecake and the whole thing is covered in cream cheese icing. It has really fancy flavours and who doesn’t just love cheesecake/cake combo? It’s pretty much a win win.
It started this morning with a request from my mom asking that I use all the cream cheese in the fridge.See we’re leaving soon to go back to our normal non-holiday lives and we’ve got use all the perishable food up before we go. So I’m trying to bake all of it into some form of edible deliciousness. So today the challenge was cream cheese, and I found the last of the cream, some honey, purposeless lemon and some prechopped couverture.
Soundtrack: A jazzy electro-swing playlist including Parov Stelar -Clap Your Hands, Lone Digger – Caravan Palace, Istanbul – Bart&Baker.
For the filling:
Cheers! Thanks for reading 🙂
The other day I went on this walk with my brother in law. It’ s bloody awesome, 2 hour walk first through the forest and up a mountain round the top and down back the other side. I felt energetic this morning so I decided to tackle it again. The forest is full of these huge yellowwoods that are old as your mum, I’m playing I bet she’s aged well. You also walk along these semi-dry riverbeds it’s like a fairy tale. The forest bit is magic but the stairs up to the top are a nightmare on the glutes.
It’s just stairs for days, around every corner you think you’re near the top but then you see the stairs, and it’s like “think again dumbo”. One hundred bazillion steps later I reached the summit, congratulated myself with a hearty back pat, and continued down the other side.
So on the way down I’m thinking about ice-cream, well also about not standing on snakes, but mainly how I really fancy an ice-cream. I had one in the freezer waiting. The snag is that that’s not baking and I’m supposed to have a recipe! So the whole way home I thought about how I’d give you my salted caramel sauce recipe which is really good on ice-cream, and is incredibly easy.
My journey ended with an orgasmic resting of the feet and some real majestic ice-cream. What a ramble! I guess let’s get this recipe down then.
Salted caramel sauce
Well I know that was a crazy ramble! But I got to the point eventually…
Thanks for reading!
My Ouma used to make incredible seed rusks, we’d have them every year for Christmas and they’d be finished the first week in. You could always catch people sneaking into their rooms with cups of tea and bowls of rusks. This recipe is not Ouma’s rusks because I don’t have the recipe. But I made my own rusks this year and I had to make three batches because people kept finishing them. So I’m guessing my rusks are a very good runner up, but let’s be honest, nothing beats Ouma’s rusks.
Why are they dirty? Well I call them dirty because usually buttermilk rusks are clean cut rusks, my ones are whole wheat grizzly BAMFs. They are tasty, always there for you when you need them, won’t judge you in your fat pants and always think you look gorgeous.
What you need:
How to do it:
Yay that was fun, good luck!