Thursday, November 16, 2017

Thai red curry tofu and cabbage salad

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I recently read the book Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek. It was truly excellent and perfectly matched my love of running (albeit my running is nowhere near the scale of Scott's!) and my love of plant-based food. Scott discovered vegan eating as he ran longer and harder, and he is a clear example of how plants can fuel amazing athletic achievements.


At the end of each chapter, Scott includes a recipe. One was for Thai red curry sauce to pair with tofu and a raw cabbage salad. Thus this meal was born. It was delicious and has reminded me of cabbage (it had dropped off my food radar) and introduced me to Thai red curry flavours (I don't think I've had them before).

Saturday, November 11, 2017

Holidaying with a 15-month-old: A week in Suffolk

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This last week has been a clear example of how our lives have changed since having Mini Bite. Two years ago, Mr Bite and I were travelling Scotland, thinking nothing of driving 4+ hours in a day, and walking extensively whatever the weather. Fast forward to now and we just had a week in Suffolk - all of 1.5 hours north of our home - where the key factors in our accommodation choice were the presence of a playground, indoor swimming pool, and animals for Mini Bite to visit. It was a different holiday, although equally enjoyable in its own way.

Gladwins Farm


Saturday, November 4, 2017

In my kitchen - November 2017

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I am linking this in to the monthly In My Kitchen round-up, currently hosted by Sherry of Sherry's Pickings.

In my kitchen, it is often dark. I mentioned in my last post the end of daylight savings, but when I wrote it, I hadn't yet had a post-daylight savings workday. I'm officially in the stretch of the year when I leave for work in the dark and return from home in the dark. (I have a long commute, so it is at least light when I arrive at and leave work.)

Despite the darkness, there are bright food features to be found. I had to laugh at this 'Leapin Lemurs' cereal. The name amuses me and its pretense at being healthy amuses me. I bought it to snack on and I love the puffed peanut butter and chocolate flavoured balls - effectively a vegan version of Reese's peanut butter cup cereal. However, I can't imagine eating it for breakfast.


Instead, I have been having quinoa porridge for breakfast at home and packaged up to take to work. It is something I used to do a lot but then forgot about. I make mine by cooking 1 cup of quinoa with 2 cups of unsweetened almond milk, a diced apple, some vanilla, and some cinnamon or mixed spice. You can add a little more milk on serving if needed and additional fresh fruit. It is delicious warm or cold and I'm glad I've brought it back into rotation.

Sunday, October 29, 2017

Apple and mango flapjacks

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Every now and then I buy dried mango, and then don't quite know what to do with it. I could (and sometimes do) just eat it plain, but these flapjacks proved a delicious way to use it in a slightly different form. Blending oats, apple, dried mango, cashew butter, soya milk and vanilla, this is a simple recipe that creates a delicious whole food snack or breakfast.

Tuesday, October 24, 2017

Creamy vegan tomato and basil pasta

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It turns out the old adage about children and pasta is true. Mini Bite is pretty good with most foods, but she loves pasta and is capable of tucking away an enormous amount of it when hungry. My go-to easy sauce for her is a mix of tomato pasta, tahini, dried oregano and nutritional yeast, but recently I have been looking for some different sauces that we can all enjoy. This creamy tomato basil pasta was one result.


Tuesday, October 17, 2017

Carrot coconut and strawberry breakfast biscuits

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These biscuits were not what I intended to make on Sunday afternoon. I had planned to make carrot and strawberry pikelets (pancakes), but in the end, I didn't feel motivated to stand at the stovetop flipping pikelet batter. When thinking about something easy and quick to make instead, I pulled out my food processor to make no bake carrot and strawberry oat balls. However, the mixture didn't seem right unbaked and so I turned the oven on and created these instead.


Given their origins, it is perhaps unsurprising that these biscuits are average rather than excellent. They are not very sweet and I can't clearly detect the strawberry. However, as a breakfast or low sugar snack (especially with a cup of tea) they are enjoyable, and the ingredient list is pleasingly free of refined ingredients. They seem worth documenting and sharing for these reasons

To make these more like a traditional biscuit / cookie, do feel free to add some sugar or even to use these as the exterior to a (vegan) buttercream cookie sandwich.


Carrot coconut and strawberry breakfast biscuits
Minimally sweet biscuits suited to breakfast or a low-sugar snack
Makes 30 or so small biscuits
Vegan and refined sugar free

Food processor required

Author: Bite-sized thoughts


Ingredients
1 cup grated carrot
1-1/2 cups hulled strawberries
1-1/3 cup whole rolled oats
1/3 cup desiccated coconut
1/3 cup coconut flour
1/3 cup plain flour
2 tbsp cashew butter

Method
Preheat your oven to 160'C (320'F) and line two baking trays with non-stick paper.

Combine the grated carrot, strawberries and oats in your food processor and process until fully combined. Add the remaining ingredients and process until incorporated and the mixture clumps together.

Roll dessertspoons of mixture into balls and place on your prepared baking trays. Press the tops down slightly with the back of a fork.

Bake for 8 or so minutes, until golden and firm to the touch but still soft within.

Have you made anything unexpected recently?!