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Archive for the ‘Breakfast’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!


spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.

ambience!

mushroom burger perfection.

pea pesto pasta.

pies!

MY GOING AWAY CAKE AT WORK! A SWIMMING POOL!

bubyeee!

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Working too much.

Working too hard.

In transit every hour of every day (almost).

No time for grocery shopping.

No time for cooking.

Saving for the Greatest European Adventure ever adventured.

Eeeeeep!

 

Thus, recent food photos are not the most exciting foods ever eaten.

 

BUT FEAR NOT – STILL TASTY!

everyday brekky! baked beans (beans of the gods) with fried vegies and a glass o juice.

Mmm – sauceless pasta. Best with home-grown ingredimots.

So colourful!

lame-ass cheese and home-grown tomatoes on tortilla thing-o.

choc chip coffee cookies!

The cookies are a Joy The Baker recipe (click for recipe!). I luff her blog. It makes me chuckle.

 

Do my cookies look like hers? NO! They don’t.

Mine are all skinny on the edges and I dislike that.

 

Dear baker friends, what do I need to do to get a cookie the same width the whole way through?

 

Things I need to create the perfect cookie:

 

  • mini ice cream scoop
  • perfect large flat cookie tray (no ridges)
  • endless supply of choc chips
  • egg replacer that works (this is how my mind works: egg=ew)
  • floral apron (not imperative)
  • all the time in the world

 

Have a lovely day, my lovelies.

 

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An update on bug’s food intake as of late:

avocado, home-grown tomatoes and cheese melted on fabio’s home-made rye bread! and home-made chilli pickle and cheese on fabio’s home-made rye bread!

where would my life be without my dads cooking?! A SHAMBLES!

fruit salad.. yummy yummy! check the link… its a song, i’m not crazy.

normal salad – also quite yummy yummy.

JYMUNGO lasagna made for lunch/dinner at work for the week 😀

why yes… yes those are crinkle cut cucumbers.. YES, I DID RECEIVE A CRINKLE CUT KNIFE FOR CHRISTMAS. Let the joy begin.

jymungo salad plus jymungo lasagna equals quite a nice nap.

 

RECIPE TIME:

Yellow veggie curry.

1 teaspoon each:

cumin

turmeric

nigella seeds

mustard seeds

paprika

chilli flakes

ginger powder

1 pinch asafoetida

1 heaped teaspoon vegie paste (mine was home-made my a neighbour! or a stock cube mixed in with the water)

1/2 cup coconut milk

1/2 cup water

2 roasted garlic cloves, sliced

1/4 small butternut pumpkin

1/4 cabbage

1/4 cauliflower

1 zucchini

1 cup peas

3 tomatoes

1 mixed handful ground almonds, peanuts, sesame seeds.

LETS GET STARTED THEN!

Combine all spices in a bowl with enough water to create a paste. Fry off in vegetable oil until the paste is fragrant and beginning to separate from the oil.

Chop all the vegies into big bite sized chunks.

Add in garlic, pumpkin, cabbage, cauliflower and zucchini. Mix until all coated with spice mix. Crank up the heat until there’s lots of delicious dark goodies on the bottom of the pan!

Pour in your coconut milk and add just enough water to almost cover everything.

Give it a good stir, pop the lid on and leave it for up to 10 minutes. It’s pretty much ready when the pumpkin is cooked – as its the most solid vegie of the lot. Add in tomatoes and peas and quite a bit of salt for the final 2 minutes of cooking.

To thicken and add richness add in the whizzed up nut mix – its pretty delish when some are whole and you get a crunchy nuttiness against the creaminess of the curry.

EEEEEEEEAT with rice and pappadams and possibly splurge on some naan bread too!

..or just do what I did and eat it on it’s own, out of a bowl with a spoon 😀

Peace out brussel sprouts!

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my goodness, I’ve been gone a while.

 

 

FEAR NOT YOUNG BLOGGERS (also slightly older) – I HAVE RETURNED!

 

 

new years resolution: keep my posts short sharp and shiny! More pictures, less words yo.

 

Where have I been you ask? You’ve missed me so much? you cried a little when you realised just how long it’s been?

 

I’ve been off gallivanting in Sydney, Melbourne and the Great Ocean Rd with my Muffin’s Canadian famjam for the past ever!

 

Did I get spoilt and receive a freaking MACBOOK for christmas? WELL YES I DID.

 

My carb-free livin was going relatively well… until.. well.. here’s some little tidbits of my recent times and recent foods:

 

before holiday… note healthiness?!

 

lapping up the sun at Manly Beach.

 

lookie what I found!

 

I fell entirely in love with Grigons & Orr in Melbourne.

 



how could I not?! I was like a kid in a candy store.

 

Glee!

 

Sydney was a bit hit and miss with good food. THIS was the best gnocchi of my life. And I love gnocchi. It was at The Rocks Cafe.

 

note the healthiness beginning? Best chips in Victor Harbor!

 

attempting to create a veggie main meal in posh places..

 

essentially the greatest picnic set ever.

I’ve heard on the grapevine that I throw at EXCELLENT PICNIC!

 

seasonal garden pasta dyed pink with beets!

 

nachos in a cake tin ala bug.

 

christmas lunch #1.

 

christmas lunch #2 (different day – different house…. stop judging me).

 

BEST. BEST. BEST. another tea infuser. and BEST new tea cup! Perfection.

 

the kind of meal that makes you drool when you think about it 2 weeks later. Vegie lasagna with fresh salad and dressing.

 

ahhhhh maaaan I could eat about 76 more of these bowls.

 

making a few new friends.

 

The most Australian dessert ever. Lamingtons, fruchocs and tim tams. Heart Attack.

 

Delicous breakfast field mushroom noms at ETC.

 

and what a way to end. We woke up to this guy standing this close to our room along the Great Ocean Road.

 

I squeeled with delight.

 

Who doesn’t love a llama?!

 

 

love and blueberries to ye all!

 

 

 

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what I have been eating lately, by vegiebuglet herself.

 

delicious pizza of za’atar.


oh em gee kind of amazing. The kind of simple food that you throw together when you’re starving and only realise how amazing it truly was when.. half an hour later… you could eat another. and THEN, in the morning you make one for breakfast.
GET IT? GOT IT? GOOD.

simply mix za’atar with oil and spread on tortilla-like base, grill and top with fresh salad of tomato, cucumber, onion and mint. (the dinner one I fried some vegies for – but fresh vegies the next day was way better) Delicious AND cost efficient 😉

 

dinner plate of ultimate health. Fo sure.

Dill and caraway cabbage, vegie snossage, steamed beans to perfection, salad of beet, tomato, cucumber and home grown lettuce. Plus plus! the top of an avocado, with the hole filled with salad dressing.

In primary school my best friend used to bring 1/2 an avocado to school, pour salad dressing into the hole and eat it with a spoon…. i used to mock her for it. Whose the winner now!? (we both are… with avocados in hand)

 

Filo veggie parcel with garden spinach and ricotta (said in an Italian accent ala Muffin).

I wasn’t too keen on this recipe (which I made up through the art of winging it..) but Muffin said it was a keeper. Kinda like when Goldmember says it.. ew 😀

 

and THEN a plate of roast delights, as by now you must know I am obsessed with roasted potato or pumpkin or any kind of root vegetable that becomes crisp, hot and able to be dipped in gravy!

Chunky chips, roast pumpkin, roast garlic (i eat these cloves whole and Muffin looks away in disgust! ) vegie snossage, steamed peas and deliciously simple-and-without-preservatives-or-icky-chemical mushroom gravy! A good meal to take a long nap from.

 

And last but not least a break from my carb-free livin.. what I like to call my garden pasta! Fresh tomatoes, thyme, zucchini and spring onion from the garden.

The flavour of fresh ingredients really is unbeatable.

 

Garden Pasta.

This pasta is amazing because of the fresh ingredients – use whatever is fresh and in season and it will shine as much for you as it did for me!

Pasta for 2.

2 tomatoes, diced

1 Tablespoon fresh thyme

1 Tablespoon glug good olive oil

green part of 1 spring onion, roughly chopped

salt

pepper

 

1/4 red capsicum, roughly diced

1/2 zucchini, roughly chopped

1 garlic clove, sliced

white part of 1 spring onion, sliced

1 handful green beans, chopped

1 handful roasted cashews

1 teaspoon chilli jam (or chilli sauce)

good amount of seasoning – salt and pepper.

 

1/4 avocado to serve.

parmesan to serve

 

In the bowl which you will serve the pasta, put tomato, thyme, olive oil, green onion and season. Leave for the flavours to combine and some liquid to be drawn out. Delicious simple natural sauce.

 

Put pasta on to boil.

 

In a saucepan fry capsicum, zucchini, garlic, white part onion and beans until softened. Season well and at the last minute add in chilli jam and cashews. (my dad made a sweet jam and a spicy jam and ended up combining them = delicious)

 

Pour the fried vegetables into the big bowl with the tomato mix, then toss in the hot, drained pasta and mix to combine well.

 

Top with chunks of avocado, sprinkles of parmesan cheese and a heavy grind of fresh pepper. I love the way velvety avocado becomes warm and falls apart in your mouth after being tossed through pasta. YUM.

 

 

peace out brussel sprouts!

 

 

 

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I’m still rockin relatively carb-free-livin. This dinner was JYMUNGO compared to my meal sizes now. (as was the breakfast to follow!) BUT SO WORTH IT.

 

Anyone who knows me knows how much I love a good roast.

 

ROAST DELIGHTS: simplified!

1 bag baby spinach, fried with butter, salt and lemon juice.

 

peas boiled then added to butter, salt and mint.

 

green beans, steamed yo.

 

asparagus, blanched for 2 mins, topped with tiny bit oh butter, lemon juice and fresh cracked black!

 

carrots and punkin cut thin, with fresh thyme and oil and s+p, roasted at 200C for 15 minutes.

 

tiny potatoes steamed for 10 minutes, transferred to hot frying pan with oil, rosemary and salt and pepper. then into 200C oven for further 15 minutes to crisp up!

 

graaaaavy. 1/2 cup leek rounds, softened in butter for 5 minutes, add 2 Tablespoons flour and mix until all coated, throw in 1 cup vegie ‘beef’ stock and simmer. I added 1/2 t of apple cider vinegar and a ton of cracked black pepper. Simmer and reduce to desired thickness!

 

and that is it! Delicious.

 

BG (before-gravy)

 

AG (after-gravy)

 

 

Muffin and I have almost been together for 3 years and until recently I could probably count the number of meals he has made me on 1 hand! AND HE’S A CHEF!!!!!!!!!!!! (really, he is.)

 

anywho. The past few weeks he has made me brekky on a Sunday and it has been diiiiiiiiviiiiiiiiiine. I think breakfast is my favourite meal of the day. And a giant full english (vegie style) is probably the best. Ya know, the bomb diggity!

 

Without further adieu , I present … OUR BREAKFAST!

sliced avocado, roasted tomato, rosemary mushrooms, vegie snossages with HP sauce and baked beans! So full after this bizzo.

 

 

I know, I’m a lucky gal.

 

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Breakfast for dinner is probably better than breakfast for breakfast.

I’ve been busy working long hours, testing carla’s recipes and taking care of a sick, sick muffin. So today I had english baked beans, spinach, hash browns, tomatoes, rosemary mushrooms and toasted turkish bread with mushroom ‘pate’. Yum yum yum. delish.

More recipes coming soon when I have the time and muffin has the guts to eat! I’m seeing a mushroom pie in my future….

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