I have been a lazy blogger! I also kind of lost my culinary curiosity for awhile. It has since been back in full force. So here are a few experiments I got into.
Shake-away style soy-almond shakes (with HOMEMADE almond milk).
Simple chickpea salad. Thrown together with whatever was left in the fridge. Squish of lemon juice and olive oil. Pinches of cumin, salt and pepper.
The first time I had miso soup was out of an instant packet. It was awful. I purchased some sweet white miso and used it for the first time in this mean-ass version of miso soup sans tofu. Phenom + easy. Kale, carrots and shrooms were the additives of choice.
Call me the cupcake queen. I have been obsessed with cupcake ideas this year. The gem below was the genius idea to combo lemon cupcakes with blueberry cream cheese icing. However I forgot to get the blueberries. So they were iced with strawberry cream cheese. Still uber tasty. I also tried to make some raw ice cream using frozen bananas. I sprinkled some coconut in there but it wasn't that great. At least the pecans helped.
My cravings for cheesecake overcame me on this particular day. I haven't had graham crackers since moving to England, and for the first time I attempted to bake my own. They weren't all that spectacular, but made a decent (but not quite sweet enough) crust on this fellow. Tsk tsk for not bothering to measure ingredients.
A juicer had been on my list of appliances to buy for awhile. My housemates mum had one she never used and so he brought it to London for us to use. We were both juice crazy for the first week or so. I couldn't get over how pretty the pulp left over was.
We both love to play with our food, so he decided to make a brain for the hallows eve skull we have sitting in our kitchen.
Another one of those leftover ingredient dishes. I made cajun-shroom salad. My memory is a bit hazy, as I made this quite awhile ago, but it looks like grilled cajun-spiced shrooms, carrots, avocado, tomatoes, green peppers and crumbled soy-cheese. I assume it was mozzarella. It was a delish-dish.
Cashew cheese was a bit sketchy. It didn't taste all that great as a cheese. But it certainly made a nice spread for the leftover plane bun from my return flight from Canadia.
This was the product of another nagging dessert idea. I wanted to make a 2-tiered chocolate/strawberry cake with some coconut whipped cream. I lemoned the coconut cream and it ended up being a sauce. It was a bit gnarly. The cake was supremo with the fresh strawberry 'icing' and some Swedish Glaze ice cream.
The second was to honour my brother's favourite pairing (chocolate + PB), in pie form. I made a chocolate fudge cookie crust and topped it with toasted almonds.
I believe the ingredients were simply coconut milk, vanilla, maple syrup (or agave?), blended, then frozen. Thawed and blended again adding chocolate chips, pecans and perhaps some dessicated coconut. Then refreeze.
Simple chickpea salad. Thrown together with whatever was left in the fridge. Squish of lemon juice and olive oil. Pinches of cumin, salt and pepper.
The first time I had miso soup was out of an instant packet. It was awful. I purchased some sweet white miso and used it for the first time in this mean-ass version of miso soup sans tofu. Phenom + easy. Kale, carrots and shrooms were the additives of choice.
Call me the cupcake queen. I have been obsessed with cupcake ideas this year. The gem below was the genius idea to combo lemon cupcakes with blueberry cream cheese icing. However I forgot to get the blueberries. So they were iced with strawberry cream cheese. Still uber tasty. I also tried to make some raw ice cream using frozen bananas. I sprinkled some coconut in there but it wasn't that great. At least the pecans helped.
My cravings for cheesecake overcame me on this particular day. I haven't had graham crackers since moving to England, and for the first time I attempted to bake my own. They weren't all that spectacular, but made a decent (but not quite sweet enough) crust on this fellow. Tsk tsk for not bothering to measure ingredients.
We both love to play with our food, so he decided to make a brain for the hallows eve skull we have sitting in our kitchen.
Another one of those leftover ingredient dishes. I made cajun-shroom salad. My memory is a bit hazy, as I made this quite awhile ago, but it looks like grilled cajun-spiced shrooms, carrots, avocado, tomatoes, green peppers and crumbled soy-cheese. I assume it was mozzarella. It was a delish-dish.
Cashew cheese was a bit sketchy. It didn't taste all that great as a cheese. But it certainly made a nice spread for the leftover plane bun from my return flight from Canadia.
This was the product of another nagging dessert idea. I wanted to make a 2-tiered chocolate/strawberry cake with some coconut whipped cream. I lemoned the coconut cream and it ended up being a sauce. It was a bit gnarly. The cake was supremo with the fresh strawberry 'icing' and some Swedish Glaze ice cream.
