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Archive for the ‘Salad’ Category

I realised that I never posted photos of my beetroot cake after I cut into it!

Nor did I ever mention that it was seriously the greatest chocolate cake I have ever made (and I make cakes VERY OFTEN)!

Imagine the most moist, chocolatey, sweet, perfect cake ever – and you’re a little close to what it tasted like :p

After I ate my first piece I was just in shock from the beauty of it!

So moist!
Now.. some food I’ve made lately: 


Burger of doom. Cracked wheat rissole on a toasted turkish bread roll, with tomato, avocado, mushrooms and baby spinach. BIG!

A big fresh salad with a cuppa vanilla t, and crackers spread with pesto, olive tapenade and walnut “pate”.


Spicy soy hokkien noodles for mah muffin.


Home-made laksa for the bug (muffin isn’t a lover of coconut like me! hence his soy noodles)

 

Side by side dinners. I fried the tofu, onion, garlic, lemongrass, chili, capsicum, tomato, mushroom etc all together and then separated the noodles and made the soy sauce in one pan and the laksa in another –

THATS HOW KIND I AM!
TWO DINNERS!
(just kidding, my mum used to do that allllll the time hahaha)



The beginning of perfect tiny scalloped potatoes in my perfect tiny pots.


Perfect pots baked fresh outta the oven!


Just like popart!

Perfect mini scalloped potatoes.

Makes four mini pots.

3 large dirty taters (starchy ones), sliced super thin
1 small onion, sliced super thin
1 sprig rosemary, finely smooshed
1 vegie stock cube
1/4 cup water
1/2 cup (ish) skim milk
1 Tablespoon cold butter
S+p
1/2 cup grated cheddar cheese (optional)
Preheat your oven to 200C.
Rub cold butter around the edges and bottom of your ceramic pots.
Slice taters and onion super thin. I used a food processor with a slicing attachment, although a mandolin or a knife would do!
Heat the water and stock cube in a saucepan until dissolved. Add milk, rosemary and salt and pepper – bring to the boil and switch off.
Layer your taters and onions alternately and top with a little extra butter and the grated cheese.
Pour the hot liquid into the pots, don’t worry if it doesn’t fill it – half way is fine.
Put the mini lids on and bake until soft (but not mooshy) … about 45 mins… to be honest I didn’t pay attention and just baked with mah nose and sense of smell!You’ll know.

EAT! 

Nom. Nom. Nom.


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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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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 am thankful for American Thanksgiving and the fact that it is right around the corner from Christmas! Not because we celebrate Thanksgiving down in little old oz, but because it gives me great meal ideas for Christmas lunch 😀

 

So far I’ve been spoilt for choice! It all began with VegNews’ amazing list of Thanksgiving blog posts and from there the hunt was on!

 

My belly is thinking C’est La Vegans Holiday nut roast. I’ve had a bad experience with nut roast.. my mumma made one one year and it was godddddddddd awfulHilarious at the time because she had put so much effort into it and we all tried to smile past the mouthfuls but soon we cracked and all laughed about how terrible it tasted! (Note: Not her fault – just a bad recipe!)

 

Bianca over at Vegan Crunk put up a delicious array of choices and made me wish I could get a tofurky here.. Can I?! I’ve never seen them and the website has no Australian listing..

 

And the stuffed cornbread stuffing over at Vegan Latina actually made my mouth water. I whole heartedly love me some pumpkin so I would make this dish every month of the year!

 

But to be honest, my crown of all Thanksgiving/Christmas menu ideas MOST DEFINITELY has to go to The Ordinary Vegetarian (which is actually anything BUT ordinary).  OHMYGOODNESS would I want to go to that dinner party. What a spread! So much choice! And the thing that makes her a winner… the choices of 4 pies of course!

 

 

Please oh pretty please won’t you link me to your favourite Thanksgiving/Christmas ideas?

 

I really want to find a great “meat” kind of main dish to make for myself amongst other things 😀

 

Back to me now! This week we have seen some crazy weather, from 36 degrees to 20 and pouring with rain – and everything in between. Needless to say I almost passed out at the start of this week because my body was confused as to what the HELL was going on!

 

So one night we had the most perfect hot weather food for dinner!


A vegie pattie, a vegie snossage, salad, coleslaw and fresh corn from the cob. Deeeeeeeeelish! Super easy to whip up and no need to heat the house up with pots, pans or an oven for very long 😀

Nom nom nom.


 

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Comfort food..

It’s a very personal thing. In the past, comfort food to me has been giant (i mean giant) bowls of pasta, even more giant plates of pierogis, fresh tiger loaf slathered with cold butter, and of COURSE absolutely massive turkish bread sandwiches and vegie burgers with poutine!

Didyanotice that that is all carbohydrates?! Thus my problem! So I am cutting down on me carbs! I do actually already feel a lot better already, 1 week into it. It is too easy to whip up a meal around carbs, so it definitely takes some brain power to steer clear of them. I haven’t cut out wrap bread though, as I am a wrap-lover and would probably cry without them 😉 Its been pretty easy to snack on fruits and nuts instead actually. For the time being I’ve also cut out anything overly sugary, such as energy drinks/high-suger juices and chocolate. (<<

One night this week Muffin and I shared a lovely salad plate. We ate it with a few multi-grain vita weats (my favourite bikkie), but essentially just filled up on vegie goodness.

And my most delicious meal this week was actually just a tofu scramble! I shouldn’t say just because you should never underestimate a good tofu scramble! This one was more of a dinner edition than a brekky edition though. So easy and SO delicious!

dinner tofu scamble:

1/2 zucchini, sliced

3 mushrooms, sliced

1/4 red capsicum, sliced

1 spring onion, sliced

1 carrot, grated

1/4 cup cooked spinach, chopped

1/2 block tofu

1 teaspoon nigella seeds

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon sriracha

1 teaspoon salt

1 teaspoon pepper

1/2 avocado

1 Tablespoon toasted sesame seeds.

Add all vegies into a hot frying pan and fry for a couple of minutes until starting to colour. Crumble in the tofu and break down as much as you desire. Add in the rest of the spices and fry for about 5-10 minutes until it is relatively dry and toasty in colour! Serve with fresh avocado and sesame seeds sprinkled on top!

I ate this with beet hummus, rocket pesto and avocado spread onto corn thins.

Another night I made a sort of pizza but used a super thin whole-wheat wrap bread instead of white hunks of dough.

I dry-fried the wrap bread on one side and then topped it with some rocket pesto and a mixture of fried zucchini, mushroom, eggplant and spinach. I added fresh diced tomato, some salt and pepper and a little bit of cheese. I grilled it in the oven and the whole process took about 15 minutes! To serve I dolloped on some beet hummus, avocado and sriracha. Yuuuuuuuuuuuumm.

 

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Yes, I was going for the fattest cold roll in the world record! And I think I got pretty close to winning 😉
I make these all the time, and no, I still don’t know how to make small ones! I get so carried away because they are delicious. I always serve them with two sauces;

the peanutty one is actually only 1/2 teaspoon of peanut butter to about 1/4 cup of coconut milk and a squirt of sriracha. SO SIMPLE!

The soy one is 1 chinese spoon sweet soy, 1 chinese spoon dark soy, 1 chinese spoon light soy, 1 chinese spoon rice wine vinegar, 1 chinese spoon water, 1/2 chinese spoon sriracha, 1 chinese spoon toasted sesame seeds. EAAASSSSYYY.

Tonight was bbq weather. I knew this because it was sunny, and not windy = perfect.

and now, with titles! (“ooooh”)


 

the grilled corn I just threw on the bbq til it blackened a little.


Guacamole was 2 avocado’s, mixed with a little spanish onion, lime, tomato, coriander, salt, pepper and chilli (and actually not very nice, the avo’s had no flavour!) sad face.


beet hummus had 2 tins of chick peas, 1 Tablespoon tahini, 1 Tablespoon lemon, 1/2 cup beet (i used tinned – fresh would be better), 1 teaspoon salt, 1 garlic clove, 1 teaspoon smoked paprika.

pesto was made with 2 cups rocket and about 1 cup of mixed nuts (such as walnuts, almonds, cashews), 1 clove garlic, good glug oil, salt and pepper! Blitz.


bbq veg, I skewered and bbq’d until cooked. No marinade, just simple 😀

polenta flowers, cook polenta according to packet instructions and at the end add in 1/2 cup grated zucchini, 1 Tablespoon parmesan and salt and pepper. Pour mix into greased cake tin and leave to cool. Cut shapes out of solid mix and fry or bbq for a few minutes on each side until crisp! VERY YUM.


sweet potato rosti, literally just grated sweet potato thrown on the hot plate of the bbq. Easy peasy, lemon squeezy!

stuffed mushrooms, take large swiss mushrooms and scoop out the middle ‘gills’, place in a bowl with 2 Tablespoons bread crumbs (you could use nuts) a splash of oil and 2 Tablespoons of your pesto. Mix and refill the mushroom caps. Grill for about 5 minutes.

 

I also made fattoush:


1 cup mixed gourmet lettuce
2 tomatoes, diced
1/2 cucumber, sliced
1/2 celery stick, sliced (this is not traditional!)
1/2 red capsicum, diced
1 handful marinated artichokes
1 handful black olives
1 handful mint
1 handful parsley

dressing:
5 Tablespoons oil
1 Tablespoon lemon juice
1 garlic clove, minced
salt + pepper

 

1 spinach mountain bread
1 teaspoon cape malay seasoning (I got this from Oxfam. It’s a spice mix of coriander, salt, cumin, pepper, fennel, chilli, mustard seed, cinnamon and turmeric! If you can’t find it, just use a pinch of the first 5 spices.)

 


Lightly oil the mountain bread and sprinkle with cape malay seasoning. Grill until brown, leave to cool and break up into pieces.

Add the bread and dressing right before serving so nothing goes soggy!


WARNING: THIS SALAD IS SO FRESH AND DELICIOUS.

 


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What do you do when you wake up looking like the elephant woman? (For serious, I woke up with a lip the size of my nose!)

Well you obviously go to the doctor first and get a magical cream to fix your disfigured hideous face … AND THEN when you can’t go to work (for obvious reasons, such as scaring customers off of their food), you stay home and make about a billion salads. When you realise a billion is probably a little much to fit in your fridge, you settle on six. Just six. . . of the best salads of your life.

These are:

  • soy soba noodle salad
  • rosemary lemon potato salad
  • pesto pasta salad
  • balsamic bean salad
  • chargrilled vegetable salad
  • meditteranean cous cous salad

soy soba noodle salad:


this could easily be made super spicy, but I like to taste and enjoy the flavours of the noodles themselves. Also, hold back on over saucing the noodles as they will get sloppy < this is not good.

2 rounds soba noodles

2 T soy sauce

1 T sweet soy sauce

1 T vinegar

1 t sriracha

1 t sesame oil

1 t fresh ginger, grated

1 T toasted sesame seeds

Capsicum, 1/4 cup thinly sliced

Cabbage, 1/2 cup thinly slices

Cook soba noodles for a couple of minutes in boiling water, remove and dunk into cold water to give them their chewy slurpy texture and stop the cooking process.

Mix together all other ingredients to form the sauce. Toss noodles in sauce and leave the flavours to infuse for at least half an hour.

rosemary lemon potato salad:


this one would be delicious with something green like spring onions, but alas I had none. I feel like the extra roasting of potatoes at the end gives them a better texture than usual mooshy potato salad, which I dislike.

10 baby potatoes, cut into bite size pieces, par boiled

2 T olive oil

1 garlic clove, minced

1/2 brown onion, thinly sliced

1 T fresh rosemary, finely diced

1 T lemon juice

1 t salt

1 t pepper

Par boil the potatoes until almost cooked through.

In a big frying pan add oil, garlic, onion and rosemary. Cook until onions are translucent. Add in potatoes, lemon juice, salt and pepper and cook for 5 minutes. Transfer to a baking tray and bake in a 180C oven for about 15 mins or until slightly golden. Remove. Cool in fridge. EAT!

pesto pasta salad:


I mean honestly, is anything bad with pesto? When basil is not in season you can use rocket and save on money – and probably the taste of bad out of season herbs!

2 cups mix of rocket, basil and spinach

2 garlic cloves

1/2 red chilli

1/2 cup cashews

good glug of olive oil

squeeze lemon juice

salt

Blitz!

1 tomato, finely diced

1 avocado, finely diced

Cook 2 cups spiral pasta until al dente. Drain and while still hot add about 2 Tablespoons of the pesto, extra salt and pepper. When slightly cooled add the tomato and avocado and mix through. Serve cool.

    balsamic bean salad:

    This salad will bring you great joy and make you as strong as Popeye! Even though there is no spinach in it… It’s simple and full of things that you can just throw in from your pantry. Excellent!

    1 tin mixed beans

    1 T olive oil

    1 T balsamic vinegar

    1 garlic clove, finely minced

    1/2 t horseradish

    salt

    pepper

    5 marinated artichoke hearts, chopped

    cucumber, 1/4 cup finely diced

    Add oil, balsamic, garlic, horseradish, salt and pepper in a bowl. Rinse beans and mix through, add in artichoke and cucumber. Let flavours combine for at least half an hour.

    chargrilled vegetable salad:


    THIS IS ONE OF THE BEST SALADS EVER. Fo real. It sounds really strange with the sweet marinade, but it brings out the earthy flavours in the mushroom and eggplant. The Asian flavours don’t come through in a strong way in the end, just the flavour of ohmagoodnessdeliciousness.

    10 swiss mushrooms, small and roughly the same size

    eggplant, 1 cup, diced roughly the same size as mushrooms

    pumpkin, 2 cups, diced roughly the same size as mushrooms and eggplant! (see a theme?)

    1 T sweet soy sauce

    1 T sweet chilli sauce

    1/2 t sriracha

    1 t water

    7 marinated green and black olives

    1 cup rocket, chopped

    Roast mushrooms and eggplant at 180C on a tray for about 10-15 minutes or until cooked and soft.

    Roast pumpkin on a separate tray at 180C for about half an hour or until cooked and browned.

    In a bowl whisk together sweet soy, sweet chilli, sriracha and water. When mushrooms and eggplant are still hot, add to this mix and coat well. Leave them soaking in this until the pumpkin is out of the oven. In a big bowl add the rocket, olives, pumpkin, mushroom and eggplant mix. (there was some sauce left over in mine and i opted to save it to dress the salad later if it needed it.)

    meditteranean cous cous salad:


    Yum yum yum! The flavours in this dish are delightfully balanced and Moroccan. I love me some Moroccan flavours. You can use any dried fruit, but I tested a couple and found apricots to be the best. It really does round off the flavours nicely, and therefore I banish you from removing it!

    1 cup cous cous

    1 cup water

    glug olive oil

    1 t smoked paprika

    1/2 t za’atar

    1 t ground cumin

    1/2 t ground coriander

    1 t dried chilli flakes

    1 t salt

    1/2 cup grated carrot

    1 handful roasted, unsalted mixed nuts

    5 olives, quartered

    1 T dried apricots, very finely diced

    Oil for extra body

    In a saucepan bring 1 cup of water, olive oil, smoked paprika, za’atar, cumin, coriander, chilli flakes and salt to a boil. Add in cous cous, stir quickly with a fork, cover and leave for 5 minutes until cooked. Pour into a big bowl and fluff with a fork. Add in carrot, nuts, olives, apricots and extra oil if the consistency is too dry.
    ———–

    This seems like a crazy amount of salad (it does make a LOT), alas, it only took me about an hour and a half to create. Stick some funky tunes on and get chopping. The crazy thing about all of these flavours is that they all work together! Nothing really overpowers anything else and it is a nice harmonious mix in the belly 😀

    * T = Tablespoon
    t = teaspoon.
    Just incase…

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