Hot Quorn “wings”

Me and my boyfriend were recently on a cooking expedition; one of those “I can make that” trips that can either end horrendously or amazingly.
Luckily these ended up falling into the camp of the latter.

If you’re a fan of hot wings or just in love with Frank’s Hot sauce (like me) but you’re a veggie this might be up your street. (Recipe not vegan but I’m pretty sure you could find alternatives!).

Ingredients:

4 frozen quorn fillets

For the coating;

1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 garlic powder

2 eggs

1 cup milk

For the sauce;

Frank’s Hotsauce‚ĄĘ
(Simple)

Method:

Firstly you’re going to want to cook your quorn fillets. I like to use fry light (low fat cooking spray) to heat them up. No need to get them charred. You just want them unfrozen.

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Whilst those are on the go get a glass bowl and crack your eggs; give ’em a whisk with the milk to combine them and set aside.
Also mix all your dry ingredients in another bowl and set aside.

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Just take a minute to glug some vegetable oil into a frying pan and get it on that heat.
Whilst it’s getting hot you can do the fun part; coat the Quorn!

Cut the Quorn into whatever shapes you want- I just went strips but you could do the whole thing or chunks, the choice is yours!

Dip each piece in egg and then the flour and then egg and flour again; that’s right, we’re double dipping! Put the sticky mess on a plate and continue until all are done.

Place the battered Quorn pieces in the fridge for about 20 minutes to firm up.

~grab yourself a glass of red and take a load off~

Now your oil is good and hot you can grab the plate from the fridge and begin!
Pop as many pieces of Quorn in the pan that fit and cook. Flip after a few minutes and once it looks cooked (you’ll know) move into a plate with an appropriate tool.

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Next is the best part, really; pour hot sauce ALL over them.

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Now; eat. Add salad to feel healthier!

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Enjoy!

RECIPE: Udon Noodle Veg Pad Thai

Hi there!

Today I bring you a recipe that I put together tonight and it’s already made my list of Most-Favourite-Meals-I’ve-Cooked-Ever.

If you’re a fan of mild spice, zingy lime and noooodles (I’m a huge noodle-enthusiast), then this is the recipe for you.

The Udon Noodle Veg Pad Thai has everything it says in the title.

Udon noodles are the really thick, slippery-type noodles and they work so well with this I don’t think I could go back to skinny noodles ever again, the veggie’s are fast cooking and the recipe so simple yet so tasty it’s kind of embarrasing to say I ‘cooked’ it, when really I just threw this in a Wok and then ate it.

So without much further ado;The Recipe

Ingredients

(Serves 1)

1 packet of Udon noodles. I used Amoy straight to wok, which are divided into two handy separately packed portions)

1/2 brocolli head (I used 5 or 6 little ‘trees’)

1/4 punnet of closed cup (or button) mushrooms – chopped if you like ’em chopped.

2 spring onions, diced (including the greens)

handful of mange tout – cut in half if you like!

3 or 4 leaves of a pak choi – diced

1/2 red chilli (I went ‘mild’, which is 2 chilli signs on the packet!)

1 lime

1 vegetable stock cube

dark soy sauce

salt and pepper to taste

The Method:

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Pop a little boiled water in your wok and cook the broccoli until it’s bright green and a little softened, add half a stock cube and stir around until the water is all gone and the stock full absorbed.

Once the water is gone add a little oil to the pan (I used low fat fry light) and add your mushrooms, mange tout, pak choi and spring onion. Stir fry until all the vegetables have also softened. Add a little more oil if they are sticking to the pan!

Next, add the chopped chilli and squeeze the juice of the lime into the pan. You should get a good bit of liquid out of the lime which is the start of the sauce.

Next add a little more boiled water – I’d say just a couple of tablespoons, it’s just enough to get some liquid boiling in the pan so you can add the rest of the stock cube – you want the stock to be fully absorbed but you don’t want the liquid to cook away, so this is the time to lower your heat – you’re almost done.

Add your noodles – they don’t need to be pre-cooked if you get the ones I used – and stir, adding plenty of dark soy sauce (or light if you prefer) and add a little salt and pepper to season.

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Serve with half a lime and a little raw spring onion if you have any left over. Enjoy!

It really is just a glorified stir fry, but the lime and chilli go a long way to make this a little something more. I love sour flavours so this was a real treat for me.

If you’re feeling up to it, get some peanuts and chop/ blend them to sprinkle on top. Sadly I couldn’t find any in my local supermarket (!!) so I had to go without ūüė¶

Sometimes a quick stir-fry with plenty of zing is all you need!

BON APP√ČTIT!

Sam

BLOG: Juicing

Even as a vegetarian I find it hard to get all of those portions of fruit and veg into my daily eating life. There are so many alternative foods that at times I find myself not only avoiding meat, but also avoiding anything green as well! 

I recently decided to try juicing to help me get some more of those vitamins and minerals into my life so I thought I’d blog about it.¬†

I avoid fruit juices as a rule as there is some scientific thing about the breakdown of sugar when you blitz it… somehow the fruit is actually not good for you when it’s not in it’s original state – I don’t know, I’m no scientist, but ever since I was told this I’ve stopped drinking the stuff.

Instead I’ve decided to try juicing vegetables. I’m assuming that it probably¬†is healthier to actually eat the stuff, but sometimes I just don’t have time to cook lots of veg, so I’ve just started making a green juice that’s jam packed with iron and what not.¬†

I’ve been using water, spinach, cucumber, the juice of a lime, a few grapes and agave nectar to make a sweet green shake that makes me feel healthy, but isn’t totally hardcore on a veg juice scale, but I will be trying more.¬†

Do you juice? What are your favourites? I’d love some helpful hints and tips! ūüôā

 

Sam

RECIPE: Soba Noodle & Edamame salad with grilled Halloumi

If you’re into green eating, you’ll love this one. As you’ll be able to see from my picture, the majority of this salad is green, green, green, but don’t be put off by that – you could add any vegetable you want to this and it would look and taste delicious!

 

This recipe is low fat, super healthy and contains a vegetable I’ve been wanting to use for a while now – edameme.¬†

For this recipe I bought a pack of lightly salted beans, which I had to de-shell myself (it doesn’t take long, and it’s quite therapeutic!), but I’m pretty sure you can buy them pre-shelled.¬†

Ingredients (serves 2):

140g soba noodles

1 pack of edamame beans – you can use a handful up to the whole pack, totally depends on how much you love them!

4 spring onions, finely diced

broccoli – again, however much you want. I used 5 stalks and it was enough.

half a cucumber, peeled, deseeded and thinly sliced.

1 avocado, sliced

2 medium tomatoes, sliced

1 pack of halloumi – if you can stop at half a packet, do, but I actually can’t resist so for 2 people I’d use the whole thing!

Soy sauce

 

Method:

Start by slicing and dicing all your vegetables (and deshelling your edamame if you need to).Image

Boil the noodles for 7 minutes with the broccoli. Once done rinse well under cold water to stop the cooking. You want the noodles cool and the broccoli still firm.

Mix all the ingredients together in a bowl and stir in some soy sauce to you liking – not too much, as this should be a salad, not a soup!

¬†Grill your halloumi for around 3 minutes on each side. Depending on how you like it is key. I both don’t mind it just-warmed, and can’t wait for it to grill properly so I only end up doing it for a few minutes!

Share the salad out onto plates, slice the halloumi and divide – you can do cubes or long strips, it doesn’t matter so much ūüėȬ†

Serve! Image

It doesn’t take too long, it’s so quick to put together on plates and it’s so healthy you’ll feel like you cheated the world somehow – my only warning is once you taste the halloumi and edamame beans you’ll never go back – one of the best combo’s ever!

Let me know what you think – if you have any halloumi or edamame recipes let me know, I’m always looking for good recipes to try with them!

BON APP√ČTIT!

Sam

BLOG: Not Vegetarian?

I’ve been a vegetarian for about 6 years now and for the longest time I thought I had a handle on all things vegetarian and all things NOT vegetarian.¬†

Let me show you an example:

Vegetables = Vegetarian friendly 

Meat = Not vegetarian

Simple as a pimple, right? Right. Except for the fact that in the past year or so I’ve had a few bombshells dropped on me regarding food I deemed ‘safe’, which have then turned out to be… well, not so much!¬†

I look at labels as much as the next person (ok, ok, probably a little less because I’m lazy), but due to these aforementioned bombshells I’m now having to re-check a lot of things I thought we OK, just to be on the safe side.¬†

So! What am I harping on about? Well, here is the list of things I assumed were Veggie, but have turned out not to be. 

French Fancies (of the Mr Kipling variety)

Nutella (I know… heartbreaking… but it gets worse…)

Oreo’s (However, only in the Uk, the US ones are vegan)

Ferrero Rocher 

Apparently ANY Kinder chocolate (though I still have to look into this…)

some¬†Tic Tacs (again…unsure and will be looking into it!)

Apparently most sweets that are RED!

 

So there you have it – I’m sure there are a million more, but they are some of the ones I’ve only recently been confronted by and shed a tear for. I mean… French Fancies and Nutella? Am I being punished?¬†

 

Let me know if you’ve found something you thought was fine but turned out not to be!

 

Until next time,

Sam

RECIPE: Quinoa, red pepper & cucumber salad with avocado and lime

This is a great recipe to try if you’re entertaining friends, because it makes a lot of food and it’s easy to make, so you don’t have to spend hours in the kitchen. It’s also one of those ones where you can make it in advance – which is always great!¬†

Ingredients:

(serves 4-6, easily)

salt 

Not my photo – I didn’t take one of my meal, but I will do and replace this ASAP.

1 cup quinoa 

1 garlic clove

1 large shallot – finely diced

1 jalepinio , deseeded and finely sliced

2 limes, juiced

1 tbsp extra virgin olive oil

1 medium red pepper, diced

1 medium cucumber, diced

2 ripe avocados, sliced

Method:

Bring a large pan of water to the boil with a pinch of salt. 

Rinse your quinoa under cold water and then add to the pan – you’ll want to cook this until tender. How do you know when it’s ready? I still have trouble being able to tell, because the grain is so small, so I’d just say after 10-15 minutes you should be good to go!

drain the quinoa and spread it out onto a baking sheet to cool – this will help it dry out (you don’t want a soggy salad!) and also cool quite quickly.¬†

Whilst that’s cooling, take a pinch of salt and your garlic clove and pop into a bowl. If you have a pestle and mortar you can crush these together to make a grainy paste – if you don’t you can do what I do and just use the back of a table spoon to grind it together.¬†

Next, add this paste, the diced shallots, jalepino and lime juice into a small bowl – season with salt and pepper to taste, and stir. You’ll want to let this sit for about 10 minutes. This will be your dressing. After it’s rested add your table spoon of oil into the bowl and stir. It may not seem like a lot, but you can always add oil later, you can’t take it out if you put too much in!

Next, take your quinoa, the red peppers and cucumber and put them into your serving bowl (I like to use a large glass bowl so you can see it all) and stir in 3/4 of your dressing. You can season to taste again, depending on how salty/peppery you like it. 

When serving, pop your sliced avocado onto the plates, spoon out the quinoa salad and drizzle with the remaining dressing. If you feel you’d like more oil, add it, but I find that it’s not needed.¬†

This sounds like it will take a long time, but it really doesn’t. It’s all in the prep.¬†

Serve this with warmed pitta bread (yes, I love pitta!). 

I’d also suggest serving this with olives, humous, and mint yoghurt – it’s great food to pass around in a party and it’s really healthy. For someone who loves eating, I can say I was truly full from this meal, and there was plenty of left overs, even with 5 of us eating it.¬†

BON APP√ČTIT!

Sam

RECIPE: Chunky Tomato salsa

This recipe goes hand in hand with the recent Falafel pitta bread burger recipe I posted. It called for a good tomato salsa, which you can buy… if you’re a big cheat! But if you want a challenge, why not try out the below:

Ingredients:

1 garlic clove – chopped very finely

1 small onion – diced very finely (or roughly chopped if you like onions and want to avoid the tears as much as possible!)

4-5 medium sized tomato’s – chopped up roughly

1 lime, juiced

1 tablespoon of chopped coriander

1/2 tsp chilli powder

salt and pepper to taste

1/2 tsp cumin

Method:

MIX!

It’s that simple. The longer you leave it the tastier it should get, as it will marinate and mature etc. But don’t leave it too long, you don’t want someone else to get their paws on it!

BON APP√ČTIT!

Sam

RECIPE: Falafel pitta bread burgers

I first saw this recipe when I was looking for things to add into my recipe board on Pinterest (see HERE if you’re interested). I’ve been looking for healthy meals to learn for a while – you can’t live on pasta alone (said someone, who obviously didn’t love the stuff as much as me), and so I popped this recipe into my ‘to make’ list – eager to give it a go. And today I did.

The recipe is pretty simple and it’s fast to make. It calls for tomato salsa – which you¬†can purchase, but if you’re looking for more of a messy challenge I’m also going to post a recipe for a good salsa which I’ll link HERE when it’s done.

So here goes:

Ingredients:

(Serves 4 – or two hungry people!)

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400g canned chickpea’s ¬†– rinsed, drained and patted dry.

1 garlic clove

1 handful of flat/curly parsley

1tsp ground cumin

1tsp ground corriander

1/2 tsp harissa paste or chilli powder

2tbsp plain flour

2tbsp sunflower oil (or whatever oil you like to cook with, I used rapeseed)

toasted pitta breads (brown if you’re trying to be healthier)

200g tomato salsa (purchased or homemade – see HERE)

Salad leaves of your choice

Method:

Dump the dried chickpea’s into a food processor – it’s pretty imperative you use a food processor, as you want to make a paste.

Add the garlic, parsley, spices and flour and salt. The recipe calls for a ‘little’ salt, but when I cooked this it really could have done with more, so I’d add half a teaspoon and then more to taste.

Blend until fairly smooth and then scoop out and shape into 4-6 patties, depending on how big you want them.

Heat up your oil in a non stick frying pan and add the burgers – they take about 3-5 minutes per side, depending on the heat of your pan/ oil, so keep an eye on them! Once they are golden brown on each side remove from heat.

Serve with toasted pitta’s, tomato salsa and salad – I threw some light mayo onto mine as well and it was delish!!

And that’s pretty much it – it seems like a lot of work, but it actually was super quick, and

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the outcome was a great looking meal with minimal effort.

As you can see here, they didn’t last long!

Give them a whirl – let me know what you think and if you have any suggestions on how to make them extra tasty!

BON APP√ČTIT!

Sam

Welcome!

This may be the start of something great… but it might also be the start of something that no one wants to read… that’s right. Another food blog. But how does one choose from all the other food blogs out there? What makes MY taste in food and MY recipes so different from someone else’s? Why should you stick around?

All of these questions and we’ve only just begun – it’s kind of intimidating, yes, but hey! Wait! Let’s get to know each other before we make any judgements.

So, let’s settle those questions right here and now. Let me introduce myself. My name is Sam and I love food – just like you do… and everyone on this planet. Yes. I have a taste for food. Vegetarian food, yes, but also tasty, non-rabbit food, and very healthy vegetarian food. I’m trying to sell this to you, ok?

Food is something I work my days around. What’s for breakfast? When’s it time for my mid-morning snack? How soon can I eat my lunch without looking like a pig? You know, the usual stuff every girl goes through every single day. But I also have this love for cooking real food, not junk, but really god-damn tasty recipes that I collect, tweak, come up with when I have nothing else to do but look around on the internet at pictures of house interiors and amazing looking cakes.

So now you know about me, let’s address those questions.

But how does one choose from all the other food blogs out there?¬†The great thing about the Internet is that you don’t have to pick just one. You can follow loads and feel the benefits of people’s creativeness without dedicating your life to just one outlet.

What makes MY taste in food and MY recipes so different from someone else’s?¬†I really believe each person has their own take on what’s tasty, what’s easy and what’s healthy. I like to think that¬†my taste is, without doubt, impeccable, but we all think that about what we like, don’t we? I mean, not everyone has the same love of pickles as I do. So my take on some recipes might just appeal to you too… you know. If you love pickles too! *

Why should you stick around?¬†Well, you don’t have to, but it would be nice if you did. I’m going to post recipes, articles about food related stuff/ health, pictures of food and it’s all going to be vegetarian. But don’t let that put you off – just because there’s no meat, doesn’t mean it’s not sweet (yeah, check out my rhymes and puns… I’m a writer, what can I say?**).¬†

So there you have it. I’ve laid it all out on the table, pun intended, and now it’s up to you to decide. Stick around, say hi, tell me you love food and I’ll tell you I love food, and then bombard you with pictures of it.

Until next time,

Sam

*Don’t worry, pickles don’t actually feature in any of my recipes… yet!

**Say sorry, Sam. Just say sorry.