Tag Archives: vegan cooking

Cooking with Cait : Two Super Salads

When my good friend and housemate Angie was travelling this summer, she picked me up a furoshiki cloth. These cloths are used to wrap up things in inventive and beautiful ways.

Since I’ve had this I’ve been on the search for the perfect Bento box, and I think I’ve found it.

This box is modern, has a stupidly strong seal, is microwave safe, and has moveable compartments meaning that I have great control over my portions and ratios.

Since buying my bento box, I’ve made two meals in it, and I would like to share them with you today.

 Sweet Potato and Avocado Quinoa Salad

YOU WILL NEED

  • 2 Cups Cooked Black & Golden Quinoa
  • 1 Large Sweet Potato
  • 1 Red Bell Pepper
  • 1/4 Cup Minced Red Onion
  • Black Pepper, Cayenne Pepper and Salt to Taste
  • The Juice of One Lime
  • Minced Cilantro (or Parsley depending on what you like)
  • 1 Avocado
  • Shredded Daiya Cheese to Garnish

Let’s Get Cooking!

Bring four cups of water to a boil and add your quinoa. While this is happening take the opportunity to peel and cube your sweet potato and prepare the rest of your veggies.

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Take the diced sweet potato and pop it into a pot of salted, boiling water and cook for 10-15 minutes. It’s important not to cook it all the way as you’ll be toasting it later!

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In a large bowl toss together the quinoa, bell peppers, onions and avocado.  Then mix your oil, lime juice, salt, pepper and cayenne in a smaller bowl.

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Mix your dressing in with the previously tossed ingredients and allow it to sit while you toast the sweet potato in a frying pan. This step is optional, but I think it adds a nice texture to the salad.

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This is yet another optional step, but you can then choose to garnish with a cheese of your choice. Right now I’m in absolute love with Daiya cheeses. They’re delicious, vegan and it MELTS AND STRETCHES! JUST LIKE REAL CHEESE!

Can you tell I’m excited by this prospect?

Here’s my salad! I had some leftover avocado, so I whipped up a super quick guacamole and added some tortilla chips in my second compartment.

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Pickled Vegetables and Marinated Tofu Salad on Rice

This is a much lighter salad compared to the first recipe, which is great for when you’re feeling like a light lunch. It does, however, pack a great nutritional punch by incorporating a rainbow of vegetables and the use of low sodium soya sauce.

YOU WILL NEED 

  • Sugar Snap Peas
  • Snowpeas, cut in half lengthwise
  • 1 Small Radish, Julienned
  • Red Pepper, Julienned
  • Carrots, Julienned
  • Chopped Cilantro
  • Chopped “Superfood” Green Mix
  • Rice
  • 1 Tablespoon White Sugar
  • 3 Tablespoons Rice Vinegar
  • Scallions, sliced on an angle.
  • 3 Tablespoons Low Sodium Soya Sauce
  • Sesame Oil
  •  Toasted Sesame Seeds
  • Chinese Five Spice Powder
  • Firm Tofu

A note, this salad is definitely a “prepare the night before” sort of deal, the prep work can seem a bit much, but if you incorporate it into your dinner prep it’s not much work at all.

Mix your soy sauce and five spice powder together in a container add your tofu and allow to marinate for at least three hours.

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When the tofu is done marinating prepare your rice and throw it in the fridge to cool.

While your rice cools, take the opportunity to julienne the vegetables. If you can’t tell, it takes a bit of practice and I’m still learning.

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In your bowl, or bento box make a bed of cooled, cooked rice. This will serve as a foundation and a small midday carbs fix.

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Add the sugar and vinegar into a small pan and boil for five minutes, allow to cool and then add to the chopped veggies and leave it to sit for 30 minutes.

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Lastly toss your ingredients together and dress with a sesame oil/soya dressing and toasted sesame seeds.

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How do you make your boxed lunches special? Whats your favourite salad these days?

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Cooking with Cait : Vegan Mocha Chocolate Raspberry Cake

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Well, I’ve come up with a name for my recipe features. It’s a little cliche, but it’s hard to beat that alliteration!

This Friday the 13th was my dear housemate Gabriela’s 21st birthday. Naturally I decided to make something to help celebrate. I decided on a cake and adapted this Martha Stewart cake with the addition of raspberries, and a few more unexpected changes along the way.

YOU WILL NEED

FOR THE CAKE
3 cups unbleached white flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups natural cane sugar
3/4 cup canola oil
4 teaspoons instant espresso powder dissolved in 1 cup water. (I used the Turkish Grind Setting to make my own)
4 teaspoons vanilla extract
4 tablespoons  apple cider vinegar

ICING

1oz bittersweet chocolate
1oz 80% or higher dark chocolate
1/2 cup vegan margarine
3 cups powdered sugar, sifted
1/2 teaspoon instant espresso powder
1/2 teaspoon crushed, dried raspberries
2 tablespoons soy cream
1 teaspoon vanilla extract
Raspberry Jam

LET’S GET STARTED

Preheat your oven to 375 degrees as you begin to prepare the cake.

Using a large mixing bowl sift your dry ingredients together.

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In a smaller bowl combine, the wet ingredients save for the vinegar and whisk in with the dry.

At this point, your cake batter should look like this

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At this point I got so into my baking that I stopped taking pictures entirely, my apologies.

Now you can add the vinegar and stir quickly, it’s important for the reaction to take place throughout the entire batter, so the cake adequately rises.

Line your 9 inch cake pans with a light layer of canola oil and pour equal amounts of batter into into them. Bake for 30 minutes.

As your cake bakes, and subsequently cools you can begin to prepare your icing.

Melt the chocolate and allow it to cool to room temperature. Combine these with your other ingredients in a large mixing bowl and whisk until it achieves the desired consistency.

Here is where your cake and mine will probably differ. I’ve retroactively adjusted the recipe because my cake turned out too wet and fell apart. This lead to my piecing together a second layer and covering said layer in icing which leads to the cake you see in the photos.

Shall we continue?

Add a thin layer of raspberry jam to one side of each cake layer, then cover the jam with a layer of icing. Place the two layers together, decorate and serve!

Enjoy!

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