Fits perfect for winters and cold weather! I used the dark miso I have at home and added tofu with vegetables…. healthy and warming!
Wednesday, January 25, 2012
Simple Brunch
Tuesday, January 10, 2012
Raw, raw, raw raw raw
Experimenting with the food processor can be fun and beneficial. I threw in carrots, bell pepper, and cabbage in the processor and voila! A tiny dash of mayo and lemon, and you have yourself a coleslaw! Plus: Eating foods raw= taking in all the vitamins and nutrients. Take that, future health problems. #winning
Sunday, January 8, 2012
Rice Noodles
Friday, January 6, 2012
Sweet Potato Chicken Curry
Pomegranate-Avocado Salad
Wednesday, January 4, 2012
Home made granola !
Vegan dinner
Sometimes I get a craving for potato gratin. But Im not a big fan of using cream in my food. So I used oat cream instead and it work out perfectly. The potatoes came out creamy and delicious without being to heavy. I learned this recipy from Fred (during his vegan days) made some almond coated tofu and a avomato salad to go with it.
Divine !!
I made this salad to go with the lamb. I was inspired by indian raita. Dressing- lill yogurt with olive oil a little agave, rice vinegar taste of grated lemon peel pinch & salt n pepper, mixt it with cucumber tomato and sweetie jaffa grapefruit which I peeled ( its a bit less bitter than a normal grapefruit) and layd on a bed of baby spinach and arugula salad. I had roasted and crushed some cumin for my curry but had a bit left over. Added the spice to my roasted almonds and garnished the salad with them. It was divine!
Lamb Curry
After being at Rags for New Year I was so inspired by her curry I had to try it at home. The lamb meatballs was something improvised since I had lamb in my fridge. It turned out good for my first time making it, but I will definitely have curry again and try to relive the experience at Rags. Next time chicken though ( Mari chan no like lamb!!)
Baking Bread
Monday, January 2, 2012
Ra ra ra men
One of my favorite Japanese dishes. The only problem is I hate eating carbs without feeling guilty. So I replaced the noodles with shitake soy mushroom noodles. The soup is simply miso, hondashi, and a little bit of sambal for an extra kick. The toppings are completely up to you. This is definitely one of those freestyle recipes. <3
Magidei
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