Dinosaur Kale Mac and Cheese

Because dinosaurs are cool.

Chili and Lime Black Bean Burger

The perfect vegan burger!

Beer Battered Halloumi

Nom, nom, nom.

Ginger and Chili Tofu

Crispy delicious tofu that's easy to make... say what?

Chocolate Cake Balls

Cakes, but not as you know them.

Saturday, 30 March 2013

Birthday Burgers

There isn't enough blog posts in the world to fully tell you about how much I love Atomic Burger, (really I'm on my 5th) but I went there last week to celebrate my belated Birthday and ordered this beast. The veggie Frito Bandito. I could describe how freaking amazing it was, but I have definitely already done that. So here's a picture of the beautiful burger instead. Enjoy.

Sunday, 24 March 2013

Green Stir Fry With Smoked Tofu

As I mentioned in my last post, I got loads of broccoli in my latest veg box and I also got some chinese leaves. The logical decision was to make a stir fry. Especially as Mr Hef had taken me to Waitrose (it's like ingredient kryptonite in there) and I found some fancy smoked tofu, which I thought would go perfectly. I brought some Vietnamese rice noodles with no instructions on for this (luckily the internet helped me with how to cook them), but fresh will also be good (and quicker) and I used the sauce I always make, but you can use any stir fry sauce. So yeah, super easy, probably healthy, green stir fry!

Serves 2.

For the sauce:

2 tbsp sweet chili sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp orange juice

For the stir fry:

2 bundles/1 pack of rice noodles
Olive oil
1 pack of smoked tofu chopped in to chunks
1 small head of broccoli, chopped in to little florets
1 head of chinese leaves, sliced into ribbons
1 clove of garlic, minced
A handful of edamame beans

  1. Start by soaking the rice noodles in a bowl of warm water for half an hour (if using dried) and make up the sauce by mixing the sweet chili sauce, soy sauce, rice wine vinegar and orange juice together in a small bowl. 
  2. Once the noodles are all soaked, pop your tofu in to an oiled pan (I like to use a griddle) and fry gently, turning it over when needed. 
  3. While the tofu's frying away, pour a little oil in to a wok/pan and stir fry the broccoli for around 3 minutes. 
  4. Add the chinese leaves and garlic and stir fry for a further few minutes, then drain the noodles and add them to the pan along with the edamame beans and stir fry for 2 more minutes.
  5. Transfer the stir fry to a bowl and top it with the tofu, then pour your sauce all over and chow down!

Wednesday, 20 March 2013

Broccoli and Cashew Soup

I've just started getting a fruit and veg box from Abel and Cole and it is probably the most exciting thing ever. I love vegetables and I love getting post, so getting vegetables delivered to my door is amazing. I've been wanting to sign up for ages, but just couldn't commit, then we got an offer through work and I thought why not! I really enjoy getting a variety of different veg as it's making me cook a lot of different meals. This week I got loads of Broccoli in my box so I decided to make some soup. When I think of Broccoli soup, I immediately think of stilton, but I tried to make Broccoli and stilton soup once upon a time and it was horrendous, it put me off of stilton for about a year. So I decided to go for a vegan option instead, adding the cashews makes it cheesy and creamy as well as a bit more substantial so it makes a great light lunch that will keep you going until the end of the day (I struggle with this, I get extremely hungry by home time and it makes me really angry, ask Mr Hef).

Serves 2:

100g raw cashew nuts
1 large head of broccoli, chopped in to florets
A little olive oil
1 small onion chopped
1 clove of garlic minced
Salt and pepper
500ml vegetable stock (I liked to use the water from the steamer pan, it's all green and lovely from the broccoli)

  1. Start by soaking your cashews in water for at least an hour. 
  2. Pop the broccoli in to a steamer and steam for around 20-30 minutes or until nice and tender. 
  3. When the broccoli is nearing tenderness, cook the onion in a little oil until translucent, then add the garlic a cook for a further few minutes. 
  4. Add the broccoli to the pan with the onion and garlic and cook for a few more minutes. 
  5. Drain the cashews and pop them in a blender with 100ml of the vegetable stock and blend until smooth. 
  6. Add the broccoli, onion and garlic to the blender with the rest of the stock and give it a good old blitz. 
  7. Pour it back in to the pan, heat up, serve up (with some lemon if you want) and enjoy!

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