Caramel Slice is Very Nice

caramel slice

After almost 11 months my brother is back from living in South America! Yay!

I thought this called for a celebration.

I’ve been wanting to try out a clean caramel slice for ages- so thought this was a pretty good time to whip out the recipe I’d been eyeing off.

I used the recipe from Wholefood Simply and OMG- delish.

BUT. I broke my food processor…I’m just going to say that it was worth it and it gives me a needed excuse to invest in a much more hardy one (any suggestions?)

You can get the recipe here.

 

 

First for the new year!

Well I’ve been on holidays for the past few weeks, and as such have been a little too slack in the writing department. But on the plus side I’ve been able to spend time in the kitchen experiments and whipping up some awesome creations!

Tonight I made a delicious dumpling noodle soup! Not the healthiest dinner ever- but it’s pretty close and the fresh ingredients and flavors are amazing!

Wonton noodle soup:

3 salt reduced stock cubes (chicken or vege)
photo (12)3 tablespoons low-salt soy sauce
1.5 litres of hot water
Small onion sliced thin
1 garlic glove crushed
3 celery stalkeds sliced thin
1 carrot grated
3 spring onions sliced thin
1 bunch of bok choy
1 packet of thin hokkien noodles
2 teaspoons of seasame oil
1 packet of dumplings (I buy some homemade veggie ones from our local Asian supermarket)

Lightly fry the onion, garlic, ginger for a few minutes until fragrant. Add stock, water, soy, carrot, celery amd spring onion.
Bring to the boil.
Simmer for 5-10 minutes.
Add dumplings and boy choy, cook for 8 minutes (or until dumplings are done).
Prepare noodles and seperate into bowls.
Top with soup and dumplings.

I like to garnish it with some fresh coriander! YUM!

Soph xx

PS: if you have a good dumpling recipe (preferably vegetarian) I would love to know- still trying to find a winner!

Tuna, rice & all things nice

I’ve been a little slack with writing lately. But not in the kitchen 🙂

Summer is approaching and it is the season for salads! So I’ve been experimenting.

The other day I whipped up this simple tuna and rice salad for my dad and I. It got the tick of approval from him- my number 1 critic so I figured it must be good! 

Ingredients: 

1 can  of tuna
1/2 or 1 cup of Brown rice (cooked)
Cherry tomatoes
Cucumber
Sweetcorn
Olives
Baby spinach
Lemon
Cracked Pepper
Low-fat feta
Drizzle of extra virgin olive oil (optional)

Chop up the veges and mix them together. Top with the tuna and squeeze the lemon on top (and olive oil if using).
Crumble the feta (you won’t need much!) and crack the pepper!

And that’s it- simple as! Enjoy.

 

Soph xx

Veggie “sausage” rolls

I haven’t eaten a sausage roll in years. Aside from being a vegetarian for the past few years, I always prefered other options.

However I’ve come across several decent recipes for vegetarian “sausage” rolls, so I adapted and merged the ones I like best and came up with some clean eating, easy and delicious veggie rolls!

What you’ll need :

-Pre heat the oven to 180 degrees

-2 cans of lentils
-1/2 a cube of vege stock (crumbled)
-1 glove of crushed garlic (you could use pre-minced)
-1 medium red onion, diced
-2 teaspoons paprika
-2 teaspoons curry powder
-1 teaspoon mixed herbs (or fresh parsley!)
-2 grated carrots
-1 beaten egg
-1 cup of corn crumbs (or bread)
-1/2 cup of walnuts, chopped
-8 mountain bread wraps

Combine all the ingredients apart from the wraps. Make sure the mixture is really well combined. I like to use a potato masher and squash the lentils a bit.
Cover a baking tray with paper. Lay out two wraps on top of each other. In the middle of the wrap place 1/4 of the mixture and roll it up.
Continue with the remaining wraps.
Lightly cover the tops in olive oil.
Bake in the pre-heated oven for 20 minutes!

See? Super easy AND delicious!

Soph xx

Vegetarian Girl

October is vegetarian month! Many people don’t know but I was a vegetarian for six+ years and it was only last year that I slowly started to introduce it- and even then it’s hardly at all.

My problem always was that I love cooking. I also love eating. I love to appreciate food, and I realised the last time I was in Europe that so much of the food had meat. Luckily my brothers would always order delicious dishes so I was able to still get my vege dish, but taste some of theirs too!

I still haven’t ordered a meat dish in the past six or more years, but if my parents make a curry and the tofu happens to be cooked with the chicken- I’m not going to refuse it. I’d just pick the chicken out now.

I’m always on the hunt to find amazing vegetarian cafes or restaurants. Or places that just cook amazing vege food! One thing that is hard to find though is a delicious vege burger that is sold in supermarkets.

Don’t get me wrong I have found a fair few dining out, but the ones in the supermarket either contain 100+ ingredients or make me bloated and sick.

So I set my mind to finding a recipe.

And after a fair hunt and several kitchen experiments I am in love! 

I’ve make these countless times and they are SUPER delicious. They taste great baked in the oven, fried or best of all BBQ-ed!

The recipe comes from Veggie Num Num– an amazing vegetarian website that i urge you all to have a look at. Click here for the recipe!

One thing I have found though is that to make the recipe a little cleaner is I sometimes use corn crumbs which are 100% maize.

What are you favourite vege burgers? Please hit me with them- I’m always on the look out for something new!

Soph xx