All posts filed under: cooking

Lazy Vegetarian Meal Ideas #25 Chickpea and Kale Delight

Originally posted on Sophia's news, reviews and cooking tips:
I love chickpeas. Like, seriously. I could write a sonnet about chickpeas. Chickpeas are cheap, tasty and protein filled beauties and I don’t know what I would do without them, and they are also fabulously cheap! This recipe is my take on the more traditional spinach and chickpea combo; kale has a slightly sweeter taste, but I prefer it personally. What you need: A can of chickpeas, about half a pack of kale, olive oil, an onion. Spices: Asafoetida, fenugreek, tumeric, chilli powder, cumin, coriander seeds, mustard seeds, salt, pepper, chilli flakes 1: Heat oil in a large saucepan and add some asafoetida and mustard seeds. Heat the oil over a medium heat for a few minutes (chop the onion in the mean time) until it becomes fragrant. Then turn up the heat, add the onions and spices and fry for five-seven minutes 2: Add the kale and sauté on a medium heat for a few minutes. Then add the chickpeas and some more spices and fry for…

Best-Ever Black Bean Burgers

Originally posted on Erin Leigh Ever After:
I’ve eaten a whole lot of veggie burgers throughout my vegetarian life. Rarely have I ever made them myself, and this recipe really outshines anything you can buy in the freezer aisle. It takes a little bit longer to make this recipe, so if you’re always in a time crunch after work like me, hold off on this recipe until the weekend. I often find myself facing a major problem in trying new recipes: I don’t have a food processor. But I found a secret hack to the lack of food processor- an electric mixer. It seriously works like a charm! This recipe in particular comes from Ambitious Kitchen, but I made a few alterations that worked better for me. This recipe originally calls for half of a jalepeno and 2 teaspoons of spicy cajun spices, but I am not a big fan of spicy food so I took it out. It also called for sprouts as a topping on the burgers which in general are delicious, but I…

Banana Cream Pie Overnight Oats

Originally posted on 28 and Counting…:
I am currently doing a sugar detox, so I can’t indulge in my usual oatmeal for breakfast. However, that doesn’t mean that you can’t! Overnight oats are simple to make, healthy, filling, and delicious. What more could you ask for in your breakfast companion on a busy weekday morning? Have you ever tried to make overnight oats? What is your favourite recipe? Banana Cream Pie Overnight Oats There are so many varieties of overnight oats that you can make and I am always creating new recipes. I think a good starting point is banana cream pie in a jar! Ingredients 1 cup of oats (I recommend using these awesome measuring tools) 2/3 cup of vanilla soy milk (you can also use almond milk or regular milk) 1/3 cup of vanilla yogurt (if you don’t like yogurt, add an extra 1/3 cup of milk) 1 ripe banana 1/2 teaspoon of vanilla extract 2 tablespoons of unsweetened shredded coconut 1 tablespoon of chia seeds 6 walnuts (I put mine in the food…

What’s in a Chef’s Garden?

Originally posted on Youth Food – Meals Under the Pressure Cooker:
The idea of a chef’s garden has always been alluring to me. I used to imagine a small patch of land cultivated for the growth of a few vegetables and herbs needed by a nearby restaurant. But what are the benefits of a chef’s garden? What’s exactly in a chef’s garden? On a weekend trip to Big Sur in Northern California, I got the chance to visit a thriving chef’s garden in the Post Ranch Inn near Highway 1. It turns out that there are far more varieties of vegetables and herbs in a chef’s garden than I had always thought. While talking to someone who worked on the chef’s garden, I was delighted to learn about the wonderful benefits of a chef’s garden. As we can see, a chef’s garden produces fresh, organic vegetables, which translates to healthy, tasty food on the plate. Vegetables in a chef’s garden are naturally grown, which means that they are not synthetic or genetically modified. Produces from…

Macadamia Nut-Crusted Chicken with Lemon Dressing

Originally posted on Hello Honey Blog:
It’s December – the best time of the year – and officially summer holiday in South Africa. Without college, my day-to-day has been left with an almost empty schedule and a lot of  unproductive free time. I’ve had to physically pull myself away from the allure of binge watching series (I’m talking  The Mindy Project all day, errryday) or watching Hotline Bling remakes over and over (so, so good). As  fulfilling as both of those things might sound, after a day or two of doing them (okay fine a week) I needed to take a step away from technology. It’s always the right time to start doing things that make your soul happy and I really want to cherish the free time I have while on holiday.  So here I am, experimenting every damn day in the kitchen because my heart either belongs there or on a beach somewhere in Ibiza – and I just can’t seem to have both this time. My kitchen days have given me this beauty of a recipe to share.…

How To Successfully Use a Whole Chicken

Originally posted on The Farm on the Hill:
Picture used from Kitchenaid Since my parents’ meat processing plant burnt down (read about it here) and I’ve started staying home, I’ve been buying whole chickens at the grocery instead of just buying chicken breasts.  It is much cheaper and I get so much use out of one chicken!  For my area, it is in the $6 range for a whole chicken.  I have started to look for a local farmer that raises meat chickens so that I can know what is being fed to the chicken I’m eating and so that I can support my local agriculture.  I don’t know what that will do to the price, but as long as it is an obscene amount more, I think it is important to eat local when possible.  We vote with our dollars on what we want produced, and I think that putting money back in to local agriculture is important. However, I have had missteps since starting to use the whole chicken.  There are definitely things you need…

Mac & No Cheese!

Originally posted on Vegan Needs:
HI Everyone, Ever since I have gone Vegan.. people really love to tell me what I am missing out on! haha .. and One thing everyone tells me I am missing out on being Vegan is Mac & Cheese… well guess what… I have a healthier version of this dish and you can enjoy it too… without the guilt 🙂 this is so delicious you will be addicted 🙂 so here we go! Ingredients: – Gluten Free, Sodium Free Penne Pasts ( mine are made with brown riceRice for a healthier meal) you can use your regular mac & Cheese noodles if you like… but these are much healthier 🙂 – 1/4 Cauliflower head – 2 TBS mined Garlic – Half a cup non-dairy Milk ( almond, coconut or rice… I used Rice here) – 1 Green Onion, finely chopped on top. – A pinch of pepper. – Juice from Half a Lemon -1 TBS Nutritional yeast – NutriBullet or blender ** Note: Nutritional yeast is a microorganism known as Saccharomyces…