Udon Noodle Soup

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At least twice a week my little monkey needs Udon 🍜  it’s in her genes!! 

We are talking about a 15 minute meal!

Ingredients

1 portion udon noodles
35 G Dried kombu soup stock
2 Bok Choy
2 cups Bean sprouts
A sprinkle of shichimi chilli powder
1 finely chopped spring onions
1 tablespoon Organic White or red Miso paste
Okay let’s do this!
Stir fry Bok Choy and bean sprouts in a little sesame oil, 2 mins only so it’s still crunchy then set aside.
Bring 300ml of water to the boil, then add dried kombu soup stock powder and Miso paste.
When the broth comes to the boil, add the pre-cooked udon noodles and simmer for 10 mins.
Transfer noodles to a bowl with some of the soup. Garnish with spring onions, Bok Choy, bean sprouts  and a sprinkle of shichimi chilli powder 🤪
Every kids dream!!!! 🇯🇵
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EGGLESS MACARONS!! HEAVENLY ❤️

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CUTE LITTLE VIDEO OF EMI HARD AT WORK 😂

 

Just when Emi thought her Macaron days were over!                                                       Mummy investigated and took different elements from a few recipes and nailed it!

I have been reading about how aquafaba, the brine from chickpeas for a while now 😳 and apparently it can replace egg whites 🤷🏽‍♀️

So in the kitchen we went, I was totally going into this with no hope of these Macarons being edible!
I experiment a lot in the kitchen but never with baking as it always goes wrong as I am not a natural baker!
Well let me tell you 🙌🏾 HOLY SHIT THEY ARE BLOODY AMAZING!
I am in SHOCK!

CRISPY on the outside and a little GOOEY and CHEWY in the Center!

YOU CAN NOT TASTE A TRACE OF CHICKPEA BRINE!

This is a whole new Arena for me! Now I can make a Lemon Meringue pie!

INGREDIENTS

Macaron:

  • 250 grams Aquafaba (water from a can of chickpeas) roughly 2 cans
  • 100 grams Ground Almonds
  • 200 grams Pure Icing Sugar
  • A drop of Vegan Red Food Coloring/I used beetroot juice
  • A few drops of Organic vanilla essence

Raspberry Buttercream:

  • 125 grams Vegan Butter
  • 55 grams Icing Sugar
  • A few drops of vanilla essence
  • A few drops of Vegan Red Food colouring/I used a beetroot juice
  • 2 tbls of organic Raspberry jam

Preparation

  1. Pour aquafaba into a pot and reduce over a low heat to 110 grams.
  2. Refrigerate aquafaba overnight or pop it in the freezer for 15 mins as I did.
  3. Preheat oven to 250°F (120°C).
  4. Place almond flour and icing sugar in a food processor and blend for 1 minute!
  5. Add the chilled aquafaba to another bowl and mix on high until soft peaks begin to form. (I added a few drops of vanilla essence, rose could be nice also)
  6. Sift powdered sugar and almond meal into the whipped aquafaba, and gently fold ingredients together. The mixture should be silky and shiny!
  7. Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
  8. Many leave these to sit for 2 hours at room temperature but I just put them straight in the oven 👍🏾
  9. Bake for 25- 30 minutes. Once finished turn off the oven and leave the door closed for 15 minutes, then slightly open the oven door for another 10 minutes. Then take  the macarons out to completely cool. This process really allows them to set and not get stuck!
  10. Place butter cream ingredients into a food processor and mix until smooth.
  11. Pipe the raspberry butter onto the macarons.
  12. Refrigerate macarons for another 2 hours before serving.

VOILA!!! I know it seems long but its worth it!!!! Just have all ingredients in front of you measured out you are OFF!!

Scrummy buttery chocolate chip shortbread!


Kids in the kitchen is a must!

Final week of the summer holidays and I’m just trying to find things to do 😂🙏🏾

Emi made the easiest yummy buttery vegan shortbread today 😋

Just 5 simple ingredients!

This $2 silicone mould from https://us.flyingtiger.com/en-us/

No sticking, no fuss and just makes it look cute!

@earthbalance non soy butter is the key!!

https://www.earthbalancenatural.com/product/soy-free-buttery-spread/

Ingredients

  • 1 cup All purpose Flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp salt
  • 1/2 cup vegan butter
  • As many enjoy life dark chocolate morsels as you like!!!!

 

Preheat oven to 300*F

In a bowl mix together sugar, salt and sieved flour (optional of you want chocolate chips)

Add butter and combine with fingers,  until it all comes together in a ball.

If you don’t have the silicone mould simply sprinkle some flour on a board, GENTLY roll out and use shape cutters!

Pop in the over on a lined baking tray for 45 minutes and Voila 😋

These turned out so crumbly and buttery! All that was missing was cuppa 🇬🇧 

 

#kidsinthekitchen #vegankids #veganshortbread #vegantreats #earthbalance #earthbalancebutter

Mexico is Vegansoooooooulicious

I have soooooo many vegan spots I wanna give a shout out to 🙌🏾 Let’s start with my favourite on the entire planet so far!!

THE PITTED DATE VEGAN RESTAURANT & CAFE ❤️

 

This place is LIFE and wished we had it in NYC

I really don’t need to introduce this plate 🤪 As you can see Emi was in heaven 🙏🏾

   ~

I stuck right into this beauty!!!

Okay this Italian Bomlette is BLOODY BONKERS!!!!!! Stuffed with sautéed garlic mushrooms, caramelised onions, sun-dried tomatoes, arugula, Topped with fresh crisp spinach, Cashew cream drizzle and vegan Parmesan 🤪

I did get a cheeky side of vegan spicy chorizo 🌶

I HAVE NO CLUE KNOW HOW THEY DO IT 🤷🏾‍♀️ BUT THEY HAVE NAILED IT 🙌🏾

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If you guys ever happen to be in Mexico this is a MUST!

http://thepitteddate.com/

Addictive Kale chips!

Im never buying these again! This could not be easier guys 🤷🏽‍♀️

INGREDIENTS:

  • 1 bunch of Kale (stems removed)
  • 2 tablespoons Avocado oil or Olive Oil
  • 1/2 cup Nutritional Yeast
  • sprinkle of Garlic powder
  • Salt & pepper to taste

Preheat oven to 350 degrees F.

Wash and dry the kale!

Toss the kale in oil and massage in well. Sprinkle with the Garlic, nutritional yeast, salt and pepper and mix with your hands until all the leaves are coated!

Place the kale on a large baking sheet and spread evenly.

Bake on the center of the oven at 350 degrees F for 30 minutes, turn tray half way.

 

It really is that easy 🤗 next time I will add my raw cashews to my dry ingredients in a blender just for a bit more depth!

These can keep for 3 days in an air tight container.

Enjoy 🙏🏾

THIS WEEKS NEW TASTE CHALLENGE 🌱

THIS WEEKS NEW TASTE CHALLENGE! 

HERBS 🌿 PLANTS 🌱 FLOWERS 🌷

This was by far the best part of our day The Union Square Greenmarket, what an explosion of wonderful flavours 🤪

Windfall Farms have the most amazing produce and Joanna Kang will guide you through and have you tasting everything! It was an education 🙏🏾 Go check em out!

Don’t be afraid to get the kids involved, they might teach you a thing or two 😉

RED CLOVER ❤️

The most interesting health benefits of red clover include its ability to treat estrogenimbalances, lower cholesterol levels, stimulate urination, boost circulation, strengthen bones, protect the immune system, reduce hypertension, and protect the cardiovascularsystem

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WOOD SORREL

Vitamin C content as well as some B-complex 

Helps reduce fevers 

Good to quench thirst (chew on the leaves and find out)

The leaves also contain a high amount of the mineral, calcium

Makes a great refreshing drink in summer or to cool the body if you have fever.

***

CHIVES

Vitamin K – strengthening bones and limiting neuronal damage in the brain

Vitamin A –protect you from lung and mouth cancers.

High in fiber, which acts as a laxative, which is essential for DNA synthesis, cell division, and helping to prevent neural tube defects in the newborns.

They’re an excellent source of calcium, iron, magnesium, potassium, copper, and manganese and also provide healthy amounts of thiamin, niacin, pyridoxine, pantothenic acid, phosphorus, riboflavin, and zinc. 

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NEED I SAY ANYMORE 🤷🏽‍♀️🙇🏾‍♀️ What a wonderful discovery we made! 

#clover #woodsorrel #chive #eatlikeanelephant #herbs #plants #edableflowers #vegankids #kidsinthekitchen #plantbasedlifestyle #kidsarethefuture #savetheanimals #savetheplanet