I decided to do Cauliflower Tempura with Falafel, but I failed to buy chickpeas so the falafel had to be swapped for crispy tofu. And I found a quick and easy recipe for flatbread. It sort of worked. The flatbread was the most successful, the tempura was ok but too oily, and the tofu was a little bland. My photos are all pretty rubbish because it’s winter and I lose the light at about 4pm now.
Well the weather has turned colder (well actually it turned colder, hotter, and then colder again) so I thought I would look into some nice hot drinks. As I write this I am cutting back on Green Tea and caffeine as I think it may be causing my indigestion (boyfriend thinks it was because I was drinking about 24 cups a day…) so I needed something else.
I saw on the T2 website a recipe for Iced Chai Tea which sounded nice but a) iced drinks barely work in August in the UK let alone Autumn, and b) it involved using T2 Chai Tea (not surprisingly) which has caffeine in it. So I decided to do a spicey, masala chai style hot chocolate. Continue reading “Masala Chai Hot Chocolate”
I saw a recipe for Edamame Humous ages ago, back when edamame was the big new thing. Now everyone is bored of them I actually got around to making it! This is just the recipe that I used, but with humous it’s all about seasoning to taste.
- 110g Frozen Edamame
- 35g Tahini
- 1tsp Lemon Rind
- Juice of one lemon
- 35ml Water
- 1 clove Garlic
- Pinch Salt
- Pinch Paprika
- 1.5 tbsp Oil
I found this recipe for Tofu Steak on Pinterest, but tracked it back to this It Doesn’t Taste Like Chicken, a vegan recipe blog. I always want to cook with tofu because it’s healthy, but tastes quite bland and once you open a packet it goes off within days. This was a bit of a trial, but here’s what I did.
This is a soup recipe, if you’re wanting something quick, healthy, and vegetarian. Or you have a lot of carrots to use up because boyfriend bought another bag even though there was already one in the fridge…
- One onion
- Six Carrots (diced)
- Ginger (I used about 2g of frozen stuff, puree would have worked so much better)
- 500ml Vegetable Stock
- Cheese 🙂
Pretty easy soup! Fry the onion in some oil until brown. Add the carrots, stock, and ginger and simmer for 20mins ish. Then remove from the heat, blitz in a blender, and return to the heat to warm back up.
Another smoothie attempt. I should really start thinking through the flavour options instead of just throwing in everything that I find in the fridge…Anyway this time around I wanted to try adding some of the Almond and Coconut Butter I had picked up, and I used Coconut Milk so that’s kind of coordinated.
This is what I used anyway:
- 4 Frozen Kale
- 2 Carrots
- 2 tbsp Frozen Raspberries
- 2g Frozen Ginger
- 20g Huel
- 200ml Coconut Milk
- 1 tbsp Almond Coconut Butter
And then just blitz in the Nutribullet. It makes two glasses.
I always look at these things and think eeek! So many calories, and so much sugar for a little drink. I do this whilst stuffing my face with chocolates…
I picked this flowering Osmanthus tea up in Leaf, a hipsterish restaurant in Liverpool that I want to live in. I’ve never tried flowering tea before, and it was only a few quid so I thought I’d give it a go.
Anyway, they are sewed up green tea ‘bulbs’ which unfurl when plonked in hot water. Once they have fully opened you can drink.
It was quite fun, but it wasn’t the best tasting tea I’ve had. It wasn’t a strong taste, but a bit like stewed green tea. I’ve also seen prettier flowers on the interwebs. So I don’t know if this was a dud one, or whether it had been siting on the shelf too long (the other tea I bought there is fine), or whether flower tea is just a bit rubbish. But I think I’ll try some more just to see.
Anyone know anything about flowering teas? Have you had good ones?
Today I decided to make a quick and healthy vegetarian lunch, after a few weeks of being ill and eating junk.
I boiled some sweet potato for about 15mins until soft, then threw in some sugar snap peas for the last 5 mins. While they were cooking, I put a few handfuls of mixed leaves on my plate. The cut up half an avocado and a quarter of cucumber and sprinkled them on top. I broke out, and dusted off, my spiraliser. I hadn’t used it in a while, so I spiralled a carrot and put that in the salad too.
When the potato and sugar snap peas were done I added them to the mix. I also dolloped on some cottage cheese to get some protein. Really this ended up with too much sugar in it from the sweet potato, and could have done with more protein and less carbs. But…as a veggietarian it’s tricky to get the proteins…
- Calories- 530
- Carbs- 77g
- Fat- 20g
- Sugar- 28g
- Fibre- 19g
Another day, another green kale smoothie.
- 40g Frozen Kale
- 40g Apple
- 20g Frozen Raspberries
- 14g Huel
- 190ml Coconut Milk
So the recipe is pretty simple, you just put everything in a blender and blitz. I used my beloved Nutri-Bullet, which is tough enough to blitz the frozen stuff. Frozen kale, btw, is a life saver for the semi-regular smoothie maker who does enough to buy fresh kale each week, but not enough to actually use it before it goes off.
And Huel, if you weren’t aware, is supposedly a food replacement powder. Although really I just use it as a protein top-up. I used the vanilla flavoured stuff, so the smoothie had a vanilla tang to it. It’s also my ‘greenest’ smoothie yet, they all seem to come out brown for some reason.
These quantities are enough to make the smallish glassful you see in the photo. And that’s what this nutritional information is based on.
- Calories- 140
- Carbohydrates- 18g
- Fat- 4.3g
- Sugar- 10.4g
- Protein- 5.9g
- Fibre- 3.9g
Soooo I’m very into my green tea these days! So when I found this recipe for Chai Shortbread I got quite excited. I don’t ‘do’ black tea though so I substituted in T2 Creamy Choc Chai, which is green tea.
- 150g Margarine
- 160g Caster Sugar
- 1/2 tsp Vanilla Extract
- 300g Plain Flour
- Pinch of salt
- 1 tbsp Creamy Choc Chai- finely ground
- 30-50g Chocolate chips (I just eyeballed it, and also ate some so I don’t have a firm grasp of the amount)
- Optional- extra chocolate to melt on top
I found the trickier part of making the Chai Shortbread was getting the Chai tea fine enough. The Creamy Choc Chai has some bigger chunks in it, as would any Chai I assume. I sieved it, pressed it with a spoon, chopped it with a knife, and hit it (gently) with a hammer. As you might expect using the knife was the most effective!
- Cream the margarine and sugar, then mix in the vanilla extract.
- In a separate bowl mix the flour, salt, and beautifully ground Chai.
- Mix the two together. At this point I added my chocolate chips. Then smushed (technical term!) the mixture together with my hands to make a ‘log’ about 20cm long. It’s pretty crumbly at this point and fell apart a bit. And some of the bits that fell of somehow ended up in my mouth…
- Anyway, wrap the log in cling film and put in fridge for 1hr.
- Pre-heat your oven to 180C/350F, and put some baking paper on a tray.
- Cut the log into discs about 1.5 cm thick. Then put in the oven for abut 12mins.
It was quite tricky to cut the log into discs…as you can see my chai shortbread pieces are slightly misshapen. And mine got a little too brown but they still tasted yummy.