Tag Archives: vegan

Honey mushroom & onion egg noodles with spinach – Recipe

8 Feb

Honey mushroom & onion egg noodles with spinach

I saw a post recently for ‘Honey soba noodles with mushroom and onion’

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Chinese egg noodles cooked in soy sauce and ginger. With mushrooms, spinach and spring onion.

Well, if you use ‘recently’ loosely, seeing as it’s made it’s way to the bottom of my favorites bar, and thus has probably been stewing around there for a good few months now. But anyhow, there’s a perfect time for everything…

So yeah, they looked mouth watering, and today, I rationally decided it was time to make use of the 7 packs of mushrooms we bought on reduction last week – making a twist on the original recipe I had in mind,..and actually changing it totally. I actually didn’t use any honey (we were out of the squeezy kind and the jar was just effort overload) . I went overboard on the chili and pepper (like really really overboard)so the meal ended with a few desperate slabs of butter to reduce inflammation of le tongue. But otherwise? This totally hit the spot, and smelled pretty impressive too, it looks like a fresh chinese takeaway! (£10 to any one who spots that in London!)

The spinach isn’t usually a regular part of such a dish, but once again, we have this large bag which is just never ending. Like it’s literally bottomless. Spinach anyone?!

You can add chicken, tofu, pork etc into this to. I just didn’t have any on hand, but it would have gone rather nicely!

Here’s the recipe, I hope you like it!

Serves 1

  • 125g/1 serving of dry egg noodles, cooked to packet instructions (I used Sharwoods – cook in 4 minutes!)
  • 1/2 a large white onion, sliced (I used a whole!)
  • 2 spring onions chopped, with green part.
  • Sliced button mushrooms (Quantity to preference)
  • 1/4 tsp dried ginger
  • 1.5 tsp dark soy sauce + extra if you desire
  • Dried chili, to taste
  • 1 tsp white wine vinegar
  • Sprinkle of dried parsley
  • Garlic for frying (1 -3 cloves depending on preference!)
  • Sesame oil for frying
  • 1 tsp of honey
  • Lots of black pepper
  • Sprinkle of white pepper
  • Pinch of salt
  • Handful of fresh spinach
  • Optional: Beansprouts
  1. Heat the oil in a large frying pan/a wok
  2. Add garlic, parsley and ginger, stir. Do not allow to burn
  3. Add all the onions, spring onions, mushrooms, spinach and chili. Cook until the onions and mushrooms are slightly browned/caramelized
  4. Add the cooked noodles bit by bit and mix thoroughly after each addition.
  5. Generously add soy sauce, pinch of salt and white pepper.
  6. Drizzle the honey over the stir fry
  7. Once the noodles are properly warmed and coated. Remove from heat and serve!
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Chinese egg noodles cooked in soy sauce and ginger. With mushrooms, spinach and spring onion.

A fresh, healthy quick and delicious meal thrown together in no time. Looks pretty good huh? Try it and leave your feedback, I’d love to hear! 🙂 Good day all!

Peanut butter chocolate chunk cookies – Recipe

7 Feb

Peanut butter chocolate chunk cookies – Vegan friendly (if used with egg substitute) + can be frozen as dough/baked for later.

Okay. On Tuesday the 5th February, I swore to myself that Wednesday the 8th, was going to be a day choc full of studying hard and not getting distracted.

One problem? I was on the internet. Scanning blogs and flicking over my favorites tab. What forgotten old wishful recipes were stored on here?

“HEY! Peanut butter chocolate chunk cookies!” 

These are the bestest, yummiest, softest peanut butter cookies I’ve ever had to munch on. They are gooey and soft. I used crunchy peanut butter (budgeting), but the original recipe called for smooth – they are dense but fluffy, filling… but oh so heavenly.

Only the day before I was grazing on some store bought peanut butter granola bars. After tasting these – I’ve come to the conclusion that stores just blow dry their bars in freeze dried peanuts. The texture of these is incomparable to nada! Try for yourself peoples!

Peanut butter chocolate chunk chip cookies. Soft and chewy!

Peanut butter chocolate chunk chip cookies. Soft and chewy!

Anyhow, within a few seconds, I concluded that I didn’t need an education and never would have to study if my morning was graced with freshly baked peanut butter cookies. So off to the store I ran to top up on cheap bittersweet chocolate and extra peanut butter (If you use a jar, you replace a jar. Then you never run out – simples)

The craving fuelled my run there and back. It was a beautiful sunny day actually, spring times kicking in here in London. About 3 months early, but thou shalt embrace…

The cookies were incredibly simple to make, flour-less, butter less and oil-free. Man…that jar was so tempting. I used the biggest spoon (within reason) hat I could find to scoop out out the oily goodness…do you have any idea how hard it was to resist this? I’m sorry I look like such a bare monkey. I had literally woken up, studied and ran to the store. No precautions taken on the appearance side of things here.

But seriously…

Anyway, being the smart ass I am, I decided to put the oven onto 200* to ‘warm’ up’ quicker. Awkward.

I forgot to turn it down. The cookies were supposed to be baked at 175 for 8 minutes. Exactly. Uh whoops. On the 6 minute mark I was rescuing the cookies and picking off any extra browned bits. (No problem though, if all else failed I could have just said they were wannabe chocolate chunks) But nevertheless, back in they went on 100 for an extra 5 minutes. And they came out just fine! Phew.

I also configured a list on how to make your life productive during baking times (The sheer irony at how unproductive this is, I do recognize..)

Things you can do in 8 minutes (I figured out useful ways to apply myself in 480 seconds)

  1. Unpack the dishwasher which your family left the house and left for you to do.
  2. Wash up. Play with the soap bubbles.
  3. Eat (Desperately scrape out the final slivers of) leftover peanut butter
  4. Lick the chopping plate so as not to waste the chocolate crumbs
  5. Blow all the excess sugar/baking soda off the table so mom think you’ve cleaned
  6. Open the oven door 348349 times to over protectively check on the cookies
  7. Stand in the middle of the kitchen with your eyes closed inhaling the smell, and going into a meditative state. But remembering to take the cookies out at 8 minutes on the dot.

So, you want the recipe for these sweet moist babies?! Keep scrolling, not far to go.

I talk too much.

This recipe made me 8 cookies. They don’t look that large, but they were incredibly filling – I would highly recommend that you cut the size of each cookie ball to make more manageable portions, especially as when going back for seconds…the mind only counts in simplistic ‘number of cookies eaten’ terms! But yeah, they taste amazing with milk/hot tea, and are like a mini meal on their own…

Preheat oven to 175*C

  • 1 cup of peanut butter (Avoid using homemade, the texture will produce a flat, limp cookie)
  • 1 cup of brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1 large egg
  • Chocolate chips + chunks (Chunks should be the dominant type!)
  1. Mix all the dry ingredients together, add the egg. Whisk in with a fork.
  2. Freeze for 15 minutes/refrigerate for 2 hours prior to baking. This is especially important if you’re in a hot area. Warm cookie dough = flat cookies. (I’ll pretend that I didn’t skip this step due to impatience and kidding myself it’s okay because it snowed 2 weeks ago)
  3. Take out of freezer, roll into cookie dough balls and place on baking sheets. Space them apart generously. (Brown cookie dough sheets are better for a soft chewy cookie)
  4. Cook for 8 minutes. 8-10 depending on your oven. But keep checking on them. They’re done when they start going golden brown
  5. Leave to cool for an extra 2 minutes in the turned off oven (This helps the inside cook a little extra)
  6. Then place on a wire rack if you have one, and wait about 30 minutes before you can move them without any disintegration.

And voila!

Peanut butter chocolate chip chunky cookies

Peanut butter chocolate chip chunky cookies

Hope you enjoy, please leave your feedback and comments! Have a good week 🙂

Fudgy Brownie Divinity – Recipe

5 Feb

These Brownies were just THE FUDGIEST, DIVINEST CHOCOLATIEST AND DELICIOUSEST brownies EVER! (Yes I understand these words aren’t the social norm…yet! Try them for yourself and see what you can say?!)

I ate 4 in one go…(Trust me it was a lot) I swore I wouldn’t never eat brownies again…and made them again the next week. Absolutely yummy… a favorite with friends and family! And extra benefit of these brownies is they contain ZERO butter! All vegetable/canola oil, which helps retain moisture so they actually never expire! (But consider the egg ingredient when you save them under your bed for later;))

I prefer to up the cocoa and cut the sugar for a more dense and deep chocolate taste 🙂 The white chocolate chips were just the icing on the icing. These brownies MUST be tried! They can also be vegan friendly if egg and milk substitutes are used. I bought these into school, and once word was spread I had managed to give away an entire 3 batches. Man, I should have been charging. They were popular. Consider your own verdict…

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I hope you enjoy this recipe and leave some feedback!!

Makes 1 9×9 in pan

  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • As many chocolate chips/walnuts as you desire!
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan (I use greaseproof paper)
  2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

I found that the brownies were worryingly fudgey and runny for about an hour after being removed. But they solidified afterwards! They taste AMAZING though, when fresh out of the oven and served with vanilla ice cream!! *Drool*

Depending on the power of your oven, check on the brownies every 2 minutes after the 20 min mark, you don’t want them to burn, but do not under cook else they will not cut!

I can swear by this recipe as being THE BEST EVER! How do you like your brownies?

Good day all!

Deliciously warming Red Lentil Curry – Recipe

5 Feb

This curry was absolutely amazing! The red lentils go quite soft when they’re cooking so its an almost ‘melt in your mouth’ but solid kinda textured. Tomatoey and soft, this is the ultimate warmer after a long day. And it takes less than 30 minutes! This recipe was originally adapted from HonestCooking.com http://honestcooking.com/2012/04/26/red-lentil-dahl-recipe-for-a-rainy-day/

I actually skipped out the honey and didn’t sweeten it at all but it was still divine. I don’t think I will ever get my head around grains – water cup ratios when cooking, and will always have google as my best friend at hand when necessary. But for red lentils, the approximation for a curry is 1 cup of lentils : 4 cups of water. Adding more later if necessary.

On this day I sat on the London bus going to my nanas house wondering if I should stick to something regular for dinner or re-attempt lentils. I was using my phone to google…”How to cook lentils” – for the 34393th time in a row. (The first attempt was chana dhal in a pan of salted water- NEVER try this, the shell hardens and the lentils will stubbornly refuse to cook for eternity. And you have no edible dinner) But this turned out fantastic. I even convincved my little brother that the lentils were a type of mashed baked bean. (He’s a veggiephobic) and he gobbled up the whole lot. One cup of dried lentils made 4 massive portions, 5 if you wanted or even 6 if you were sharing. I found myself eating out of the pan at the end of the meal. I hope you gain as much satisfaction out of this as I did!! Remember to only salt when the lentils are cooked. Enjoy!!

Red Lentil curry, chana masala, basmati rice & excess coriander.
Red Lentil curry, chana masala, basmati rice & excess coriander.
Ingredients
  • 1.25 cup red lentils
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 x 3cm piece ginger, peeled and diced
  • 3/4 teaspoon turmeric
  • 1 can peeled tomatoes
  • 2 cups hot water from the kettle
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon honey
Instructions
  1. Wash lentils in running water, discarding debris. Drain.
  2. Heat up large fry pan until smoking hot and then add oil.
  3. Add onions, garlic and ginger and turn down to medium heat.
  4. Cook, stirring often, for few minutes until onion softens and then add turmeric, mixing in thoroughly.
  5. Continue cooking for a minute or so and then add lentils.
  6. Stir to combine and continue cooking for a minute before adding tomatoes, garam masala and water.
  7. Simmer over low heat for 15 minutes and then add salt and honey, mixing in thoroughly.
  8. Serve with basmati rice and coriander to garnish.