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Sesame Coconut Squares

Traditional Carob

^what it looks like in the pan^

what it looks like finished!~

-Hungry Cat (meow)

Desserts!!

Heyyyy guys. It's been a LONG while, hasn't it? :3 (meow)
I'm going to just post a bunch of dessert images so you can get an idea of what we make.

this is a (really blurry picture of an) apple crisp. I did not do a good job photographing this.

THIS. THIS IS THE MOST WONDERFUL THING MY MUM HAS EVER CREATED. IT IS HEAVEN ON A CLOUD. OKAY. I will stop yelling now. *w*

This is a carob coconut tahini bar. AKA the best-creation-ever-in-world-history.

This is a "traditional" carob bar, but we added goji berries, hazelnuts, pumpkin seeds, and cashews.

These are our very own "morning glory" muffins. You can find the original recipe for these here but we tweaked it to be healthier AND gluten free. Yay. 

I'm definitely going to post more later but I have to dig through the old files and see what we've got in the gallery. I'm also going to type the recipe up for the special carob bars, so you can make your own :3

(meow!)
Bon apetit, and adios!

It's time for the Entreés! 1

Now, for the main courses! No stopping now. This is curry with yams and kale, and assorted greens.

Steamed vegetables (yam, broccoli, etc) with wild rice.

"Portobello Mushroom Pizza" with goat cheese and farm-fresh tomatoes.

Kale and cauliflower salad with carrots and other assorted vegetables.

"Kale Wrap" with assorted greens and cucumber stuffed with black rice.

Beet and kale salad with other assorted vegetables.

This is our special adzuki bean and quinoa pizza crust with salad topping (using beet salad seen above). This is rather filling, despite its looks.

Steamed beet, kale, and onion.

Steamed kale and bok choy with sesame seeds.

Steamed vegetables and sautéed cabbage.

Put some feta cheese on top to finish off this recipe. Yum~!

This is a sushi roll with a salad side. Inside the roll is black rice, daikon, carrot, and cucumber, with wasabi dressing.

More curry! This time with celery added.

This is just regular yellow curry, but the beets dyed the curry a beautiful, bright orange.

Steamed kale with vegetables.

Stuffed avacado, with wild rice and mung beans.

Grape leaf wraps featuring wild rice and mung beans.

More curry! Can you believe we made more curry? This time we remembered to add cashews.

Steamed cabbage, kale, and yam, with onion and garlic.

(As seen above).

More adzuki bean pizza, but this time featuring purple carrots!

Close up on the carrots. Yellow on the inside, purple on the outside.

I spy more steamed vegetables.

Again.

Kabotcha squash with sauerkraut and steamed greens and onions.

A simple radish and cucumber salad with kabotcha squash, topped with pecans and homemade cranberry sauce. To make your own, follow the directions on the pack of cranberries (frozen or fresh) but use only a quarter of the sugar, and replace the sugar with coconut sugar. (Much lower in the glycemic index). It makes the cranberry sauce much more tart, and enjoyable.

Close up of the squash.

Acorn squash with cranberry sauce and steamed bok choy, kale, and celery. Those white specks are sesame seeds.

Aaaand, just some more steamed vegetables.

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One-Pot Wonder Soups!

Hi all!
My mum was bugging me to make another post, so here it goes. We have some super-top-secret recipes hidden away in the freezer. If you don't know what I mean by that, I mean frozen soups! Of course, we eat a ton when it was just made, but it can be easily frozen for up to a year. Up in the soup bowl first is the carrot-ginger soup. It was actually more of an experiment, and we'll probably never make it again. Never enough vegetables in that, really.

What this is, is a simple purée of carrot and ginger. It miiiight have a tad too much ginger though. (It's really spicy!!). Put some kale pieces in there to soften up, and top it off with plain, fullfat yogurt.  It can also be eaten cold!

This is our famous beet borscht. Or it sort of is, anyway. Borcht might not be the right way to describe this dish.

The only reason it looks like that is because it isn't cooked yet. It will look really red after because of the beets. Red cabbage, red onion, beets, celery, carrots, garlic, ginger (powdered and grated fresh), parsley, beet tops, apple cider vinegar or lemon juice, and vegetable stock. Serve it with a dash of fresh parsley and plain yogurt or creamy goat cheese.

Last but not least, the Eight Vegetable, Three Bean Chili!

This chili has chickpeas, kidney beans, adzuki beans, kohlrabi, peppers, carrots, zucchini, kabotcha squash, onion, strained tomato, and celery. It also has garlic, fresh ginger, and parsley as well. Serve with avocado, tortilla chips, and plain yogurt if desired.

That's pretty much all the soups/one pot wonders we ever make. If frozen, it is amazing to have during cold nights of winter!

Candlelit Salad- 1

Hello all! *waves at audience*

Here is our great food for the week! This week I'm featuring some dinners salads we've had. I'm going to start with...

This is a typical, easy, school-night salad. I like to call it the "Baked Cod Spinach Salad". We put together these ingredients:

-carrots

-cucumbers

-spinach

-cod fillet

-thyme

All organic, of course. And doesn't it just look divine?

Our standard dressing is made out of apple cider vinegar, hemp oil, olive oil, balsamic vinegar, and a touch of agave nectar! It is sweet and tart and goes great with everything.

Our next salad here, for you 'advanced cooks'...

Okay now I'm just going to tell you what it is, and if you don't know how to cook that's your problem.

This is a typical salad (spinach) with oil-massaged kale, cherry tomatoes, and roasted fennel. That's right, that's fennel. Roasted perfectly in the oven, tender and sweet. Little bit of thyme on top. Don't forget our signature vinaigrette.

Ughh, this is one of my favorite salads. This salad has sautéed beans on top, cooked with red onion and dried chili peppers. For the base of the salad it has carrots, avocado, sesame seeds, and a mix of baby leaf lettuces (including baby spinach and romaine.)

This is another basic salad base, but on top we have roasted yams, pecans, daikon, avacado, and sesame seeds, paired with our wonderful dressing!

Yet again, another basic baby spinach/romaine mix. This particular salad, though, has roasted yams (we're huge fans of yams), olives, goat feta cheese, crimini mushrooms, sundried tomatoes, and dressing.

This is a very, very simple salad topped with asparagus, sesame seeds, and daikon. Inside of the nori sushi handroll, there is carrots, avocado, daikon, ancient black rice, and asparagus! Oh, and don't forget your wasabi in your sushi and dressing!

This one was very recent. It was a plain spinach base topped with purple carrots, pecans, yellow pepper, raisins/cranberries, and grinded, raw beets with sunflower seeds. Now, if that doesn't make you hungry I don't know what does.

Here is our last salad for tonight. It's a fancy Greek-style salad, made with tomato, cucumber, bell pepper, feta cheese, and olives. With this salad, we used a different dressing : olive oil, balsamic, and a touch of pure maple syrup. Don't forget to put a dash of parsley on top (even though we forgot!)

Oh my, looks like it's time for dinner yet again! Hungry Cat perhaps not so hungry anymore?

-Hungry Cat