Wednesday, February 22, 2012

Colourful Spaghetti Sauce

A thick, flavourful, and NUTRITIOUS spaghetti sauce that is excellent on its own or part of a bake. Frozen veggie add colour and nourishment while keeping it easy :) Try making lasagna with it for extra veggie goodness!
Mmmmm veggies...topped with grated parmesan-reggiano and served over steamed green beans and spaghetti

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Sunday, February 19, 2012

EASY Chocolate Lava Cake!

I have gone through so many recipes for chocolate lava cake. This one is definitely the easiest, and requires the least measuring. Just make sure your eggs are room temp -- there is no screwing up.

Topped with vanilla ice cream!

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Wednesday, February 15, 2012

Mushroom Noodle Soup

You can use pretty much any kind of edible mushroom in this quick and easy noodle soup :) If using dried mushrooms, reconstitute in water beforehand.

Shown served with steamed green beans and chayote sprouts/Dragon's Whiskers

Materials and Methods:

1. In a greased pot, stir-fry 'til fragrant:
1 generous handful Chopped mushrooms
1 Julienned carrot

2. Add your protein of choice, and stir fry a bit longer. (I used dou bao/soybean wrap(?) and 2 types of chopped vege meatball)

3. Add water to cover your ingredients twice over (so if you have ~1'' of stuff in your pot, add 2'' of water.) Bring to a boil.

4. Add 1 handful of dried noodles per person. You can use salted or unsalted noodles -- I used salted. Cook per package instructions.

5. When the noodles are almost done turn off the heat and season with salt, pepper, pepper salt, mushroom powder, or what-have-you. You can add some greens and cover for a minute or two to blanch them using the residual heat from cooking the noodles. That's what I did for the pictures above :)

Eat. OM NOM NOM! Read More......

Sunday, February 12, 2012

Vegetarian Pot Pie

A great way to use up leftover pie crust! Which is exactly what I was doing O_O

Actually, if you've got leftover anything (i.e. curry, stir-fried whatever, etc.), feel free to throw it in as filling! I had leftover cream cheese ^^;

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Wednesday, February 8, 2012

Pumpkin-Seed Chocolate-Chip Cookie Bar

A wildly successful variation on the traditional chocolate chip cookie bar!

I made mine in a tiny Lock & Lock Glasslock for portability & portion control adorableness :) It will stick to the glass if you don't grease it first, but I wasn't sharing so I could eat it right out of the container with a spoon >:D

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Sunday, February 5, 2012

Coconut Cream Whip

A quick and easy single-ingredient whipped topping that you don't need beaters to make!

It's also vegan!

Materials & Methods:

1 can of chilled (in the fridge overnight or in the freezer 1/2 hour) unadultered (a.k.a. only 1 ingredient) full-fat coconut milk or cream -- DO NOT SHAKE IT.

Open it.
Scoop out the cream floating on top.
Whip it with a fork.


Serves 5-6
Let it sit in the fridge to thicken even more, if desired.

Also, if your coconut milk has not separated, it will not work.

Further, this recipe doesn't make a whole lot. If you're looking to frost a cake with it, you'll probably need 4-5 cans of milk.

Finally, just 'cause it's vegan doesn't mean it's magically healthy. Coconut cream is almost pure fat, just like normal whipped cream is fat. Just puttin' that out there. Read More......

Wednesday, February 1, 2012


Another microwave minute muffin!

With more awesomeness than ever before!

Actually, I got bored of the old muffin, and I didn't have any normal sugar in the house, and I love almonds.

The black sugar topping makes it taste way more sweet without actually adding extra sugar. Plus it provides some crunch!

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