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.
Exciting times people, I have the Nutribullet! Boyfriend said ages ago he would get it for me for my birthday so I’ve been waiting and waiting and waiting…Anyway my birthday finally rolled around and now I can go smoothie crazy! Starting with this Mixed Berry Smoothie. Well we’re several iterations in really.
I have also been experiencing Huel. Huel is a silly word. It is also a nutritionally balanced powder that gives supposedly fulfills all your nutritional needs. It’s been designed as a meal replacement, I can’t quite get to grips on that. Instead I am just adding it to my porridge and smoothies. It’s high in protein, so I imagine that people use it as a protein powder.
I’ve been experimenting with smoothie recipes, and this one was pretty good. It’s amazing how much better adding a banana makes everything taste, but also how much more calories and sugar it adds. So I suppose my next challenge is a delicious banana free smoothie. Also one that looks less brown…
40g Mixed Frozen Berries
1 Banana (around 130g)
Chilled Herbal Tea
I posted a while ago about making a cute heart cake for Valentine’s Day, and it worked really well so I decided to use the cake tin again for a marble cake. Actually, I was tempted to make a proper rainbow cake, with all the stripes but generally you make lots of cakes and pile them up. That sounded tricky when I only have one cake tin and it’s shaped like a heart, so I thought I’ll got for more of a splodgy marble cake look.
Using a little heart tin I had to reduce the quantities down from a normal recipes.
For the cake-
45g caster sugar
44g plain four and 1/4tsp baking powder
pinch of salt
2/3 egg (might be messy to split that up!)
red, blue, and green food colouring
For the buttercream-
75g strawberry flavoured icing sugar
red food colouring
Making the cake is pretty simple. I mean, I managed it.
Preheat your oven to 190 Celsius (which google informs me is 374 Fahrenheit, which seems a suspiciously specific imo). And grease your cake tin. Top Tip- after greasing, sprinkle with flour to prevent sticking.
In one bowl blend the caster sugar and margarine, in another mix the flour, baking powder, and salt. Slowly sieve the flour mixture into the marge mixture, and keep mixing. At the same time slowly add the egg. That sort of takes about 5 arms so don’t worry too much if you can’t mix and stir at the same time.
Once it’s a nice smooth mixture separate out into thirds in three separate containers. Then add a different food colouring to each third. Then pour one into your tin at a time, I tried to do it in smoothish layers. Then put in oven for about 20mins, until a skewer comes away clean.
My cake went a little bonkers and peaked quite a lot in the middle, so I actually used a bread knife to cut the top of before I iced it. For the icing, just mix the margarine and icing sugar together and spread it all over. I added red food colouring to the icing, which gave it a pink hue. I also covered mine in orange sprinkles because why not?
Top Tip- It always take much more icing sugar than you think so start with a little marge and add the icing sugar to it.
It wasn’t until we cut into it that I could see if my marble cake was indeed marbly…and it was! At some point I need to get a grown up cake tin and make a real cake. But actually for two people this is the perfect size.
So I’m quite into tea. Particularly green tea. I’ve posted about this before, I went through a healthy phase (currently hanging off the healthy wagon), and cut out fizzy drinks. Instead I replaced them with water and tea. But I have always hated black tea or regular breakfast tea, even the smell of it makes me feel sick.
In the past I’ve tried the fruit teas that my mum and dad had at home. I was never very impressed. They smelt great, but had very weak flavour. They tasted more like purple hot water, as a result I never really got into them. Most fruit teas don’t actually have any tea in them so they lack a certain substance. You can get away with that if you’re packed of spices and whatnot, but less so if you’re just mixed berries…
Green tea can be bitter, and an acquired taste. So flavoured green teas are a good way in. I never though green tea with lemon did much but green tea with mint can be delicious. And green tea is everywhere these days, with all your common brands doing about 470 varieties. Currently, I’m drinking the Clipper green tea in the morning before work because they were selling it in a lovely tin. Clipper do a rather nice one with elderflower, nettle, fennel, and citrus as well.
And I have a couple of boxes of Twinings green tea at work because they were on a buy one get one free. Twinings do the mint one I love, but they now also do ones like Mango and Lychee, and Cherry Bakewell.
You can see a Tetley one in the photo, they have a bunch with B vitamins in them, and say things like ‘IMMUNE’, ‘HEART’, and ‘BOOST’. This gives the impression they will make you completely immune to illness which ain’t true guys. The amount of vitamins in them will be so small, and you don’t even eat the tea you just drink it’s water. Ever so slightly more effective than holistic medicine I would think. But…the forest fruits ones is quite nice, and smells amazing.
For Christmas boyfriend bought me some T2 tea, which is loose leaf tea, and a bit pricey. He bought me Gen Mai Cha Bancha which is a very gentle, low caffeine green tea. He got me another green tea which I had to exchange because it had nuts in it and boyfriend is allergic, but stupid and buys things with nuts in…I picked up the delicious Creamy Choc Chai. Mum got me some Green Chai loose leaf as well, from a company called Farrar’s which I had never heard of before. I also have a box I just picked up from Sencha green tea Fortnum and Mason which I have yet to try.