Monday, September 10, 2012

Full English Brekky (Vegan - ie THE BEST)

Just googling the words "Full English" makes me salivate. 

You see; me dad's English and me ma's Welsh. I'm Aussie and me boyfriend's Canadian.

I have quite the foodie mix in me!

Breakfast - who doesn't love it?
- Idiots.

That's who.

A full english is my ideal everything.                  In life.                  Perfection.

It is world peace on a plate.

This is my vegan take on a full english, it has no sausage, it has no bacon, it has no eggs, it has no blood pudding....... 

It does, however, have LASHINGS of love!

Try it out. I dare you.

Full English Brekky (vegan style)
Serves 1... granted, 1 very hungry soul!

1 slice grainy bread

1 T bean dip (recipe below)

1 tomato, cut in half
1/4 tin baked beans (Heinz english style, PLEASE!)
Olive oil
3 button mushrooms, sliced
1/4 cup eggplant, sliced
1/4 cup zucchini, sliced
1 birdseye chilli, sliced finely
avocado, 2 slices
1 teaspoon balsamic vinegar

English brekkies are all about the timing, so have your plates ready and here we go.

Sprinkle salt and pepper on tomatoes and place under the grill to grill up nicely.
In a saucepan (or microwave, I guess) begin to heat your baked beans.
Whilst that is happening, heat olive oil in frying pan over a medium-high heat.
Add mushrooms first, season, and fry until just beginning to brown. (if you don't do the mushrooms separately first, they will be soggy - ewww)
Add zucchini and eggplant next.
Sprinkle on birdseye chilli.
Drop your toast in the toaster.

Once everything is cooked, browned, warmed through - bring it all together!

Take your vegies off the heat, pour in balsamic vinegar and stir thoroughly.
Spread toast with bean dip (or butter), serve with balsamic vegies, sliced avocado, grilled tomato and beans.

Be proper English and serve with plenty O brown sauce and a nice cuppa.

Bean Dip
540 mL tin six bean mix
1/4 cup almonds
4 cloves garlic
1/4 cup olive oil
1/2 t cumin
1/2 t curry powder
1/4 t celery salt
1 t salt
water to thin (optional)


Ah, there's lovely. 

Saturday, September 8, 2012

Coconut corn chowder.

Things I love:

  • Curry
  • Corn
  • Coconut
  • Cilantro

Apparently I only like C named foods..

And what do you get when you put em all together?!


It's still fairly warm here in Wee Ol Canada, but Winter is soon to rear it's ugly head.

This soup is perfect for cool weather. Or hungry weather.

Or just corn lovers.
Like myself.

If you're wondering... this is where I live!

I mean, not precisely IN this forest... but in this state. 

This is Kananaskis. Aint she a beaut?

Feeling pretty grateful for Alberta right meow :)

That's all from me, foodies,
Over and Out.

Coconut corn chowder.
3 ears of corn, sliced off
4 garlic cloves, sliced
1 t yellow curry paste
5 baby potatoes, diced small
5 spring onions, chopped
4-5 cups stock
3/4 cup coconut milk
1/4 cup milk (or soy)
1 T lemon juice
1 T corn flour (optional)
1/4 cup coriander leaves, chopped
1/4 cup thai basil, chopped
Garnish: birdseye chilli, finely sliced (optional)

Dry fry your corn kernels for a quick minute or two, set aside.
In a big saucepan, fry garlic and curry paste in oil until softened and fragrant.
Throw in your taters and onions and fry for an extra minute.
Pour in stock, put the lid on and boil until all has softened (about 7 mins).
Once softened, add half corn kernels, corn flour (if using) and blitz soup until smooth (either with buzz stick or in a blender).
Pour soup back in to saucepan, add milk, lemon, coriander, basil and the rest of the corn.
Take off the heat, taste, season.

Serve hot garnished with coriander, basil and chilli.

Go ahead, devour.


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