Today I’m going to be sharing with you this very easy noodle stir fry recipe, which is great for either a light dinner or for a packed lunch at work or school. In this recipe I just used ingredients that were lying around my pantry. Obviously you can add and remove vegetables of your choice, just readjust it to your liking.
- 50g. vermicelli noodles
- 1 carrot
- 1 zucchini
- 1/2 stalk of kale
- 1 tbsp. olive oil
- 2 tbsp. soy sauce
- 1 tbsp. turmeric
- 1 tsp. pepper
- Place the vermicelli noodles in a bowl and cover it with water and set aside.
- Cut up carrots, zucchini, and kale into equal bite sized pieces.
- In a medium sized pan add oil and add vegetables in the pan. Stir the vegetables around the pan for about 5 minutes, until they are semi-cooked.
- By now the vermicelli noodles should be al-dente (soft) and should not be hard like when you first get them in the packet. Drain the noodles and add it to the pan along with the vegetables.
- Now add in the spices and flavourings such as the soy sauce, turmeric, and pepper and stir until all the vegetables and noodles have been coated evenly.
- Serve and enjoy.
That is it the recipe has been done. As you can tell it is a very easy recipe perfect for lazy cooks, people who are pressed for time, and those on a budget. I hope you guys enjoyed reading this article and leave me your opinions in the comments section,
Hello my lovelies,
I don’t know why but today I just wanted to make a vegan dessert, I was tossing up between brownies and donuts and I settled with donuts. This recipe is completely vegan, with no frying, and contains no yeast.
- 1 cup. of all-purpose flour
- 1/2 cup of sugar (I used brown)
- 1 1/2 tsp. of bakng powder
- 1/4 tsp. of salt
- Dash of cinnamon
- 1/2 cup of soy milk (coconut milk is fine)
- 1/2 tsp. of apple cider vinegar
- ‘Egg’ (2 tbsp water + 1 tbsp oil (I used canola) + 2 tsp. baking powder)
- 1/4 cup of coconut oil
- Preheat the over to 180 degrees Celsius
- Place all the dry ingredients in a large bowl and stir together
- In a small pot on low heat put all the wet ingredients into the pot, just until the coconut oil has melted and stir to combine all the ingredients. The wet ingredients should be slightly warm to touch and should not boil.
- Add the wet ingredients into the dry ingredients and combine together. The mixture should be very soft and fluffy and make sure not to over mix.
- Using a tablespoon scoop out the mixture into a donut tin that has been either greased or lined with baking paper. (I did not have a donut tin so I just used a regular muffin tin and cut a hole out through the middle)
- Place the donuts in the oven for 12 mins. They should be slightly brown on top. Once out of the oven cool them on a cooling rack.
- Once they cooled down I cut the donut in half and cut out a hole into the donut. (I did this so I would be able to place a filling in the middle)
- Now it’s time to decorate! For mine I just topped them with a vegan chocolate spread and peanut butter with banana.
I admit they’re not the most aesthetically pleasing donuts, like the ones that you may see in the shops. But they do give off a very cute rustic feel. Leave a comment down below if you guys tried out the recipe and how it went. Or even just comment your thoughts.
Hello my lovelies,
Sometimes when I get bored of my usual breakfast oatmeal, I add some homemade apple filling to make it taste like apple pie. This recipe is very easy to make and can be adjusted to suit taste.
Ingredients (makes one jar)
- 1/4 cup of brown and caster sugar
- 5 apples
- 1/4 cup of water
- 1/4 of a lemon
- 1/4 cup of cornstarch (can be altered according to desired thickness)
- 1 tsp. cinnamon
- Preheat your oven to 180 degrees Celsius.
- On a tray lined with baking pour your sugar on the tray and place in the oven for 5-10 minutes. (I don’t know what this does exactly but it does make the filling taste better)
- Chop the apples into bite sized pieces. I like to chop them into cubes.
- Pop the apples into a medium pan and stir until the apples soften slight and exceed juices. Then add in the water. Cover the lid and allow it to simmer for 5 minutes.
- By now the sugar should have been in the oven for their required length, just pop it into the pan with the apples and water. Stir until the sugar has been dissolved. Leave uncovered.
- If the filling is a little too sweet balance it out with some lemon.
- The filling should now have a runny consistency, that is a little thicker than water. I like my filling to be quite thick so I add some cornstarch until the desired thickness is achieved. Of course if you like it a little runny put less cornstarch.
- Add cinnamon and leave the filling uncovered for about 10 minutes.
And that is it a simple apple filling that you can store in the fridge until needed.
Hello my lovelies,
So, I’m finally back at school from my mid term break. That means I have resumed meal prepping my lunches. Pretty much what I do is on Sunday night I make a big dish and divide it into 5 different containers. By doing this I save so much time and effort and I don’t have to worry about waking up early to prepare my lunch. This pasta dish has been an absolute favourite of mine because pasta has carbs and carbs give you energy, and I seriously need a lot of energy to get through school.
Ingredients (serves 5)
- 1 stalk of broccoli
- 3/4 of a 500g packet of pasta
- Pinch of salt
- Pinch of pepper
- 1 tbsp. olive oil
- 1/2 an onion
- 1 clove of garlic
- 1 large capsicum
- 1 cup of peas
- 8 cherry tomatoes
- 1 tbsp of tomato paste
- Depending on how you want your consistency 3/4-1 jar of pasta sauce
- Cut your stalk of broccoli into bite sized pieces.
- In a pot put some water in until 3/4 of the pot is full. Add your salt and pepper and bring it to a boil.
- Once at a boil pour in your pasta and broccoli for about 15-20 mins or until pasta is al dente and broccoli soft.
- Whilst you wait for your broccoli and pasta to cook cut the onion, garlic and capsicum.
- When the pasta and broccoli is cooked strain and put aside.
- Using the same pot pour in your oil. Sauté the onion and garlic until fragrant.
- Then add the capsicum, peas, and cherry tomatoes. Stir around for a couple of minutes.
- When the vegetables start to soften add in the tomato paste along with the pasta sauce. Allow the sauce to simmer for 10 mins.
- Once sauce is cooked stir in the cooked pasta and broccoli.
There you have it a pasta dish that will not disappoint.
Thank you for reading and I hope you enjoy.