It’s almost the weekend 🙂 *happy dances*
I noticed I actually haven’t posted a hot meal recipe on here (except for my pizza) but that really isn’t a hot meal so here’s my dinner tonight:
It’s so healthy and refreshing. I am very happy I had this tonight and there are even leftovers for my lunch tomorrow :)!
It’s quite a lengthy process but if you put on some good music and genuinely enjoy cooking, this is actually really fun to make. It’s also vegan and vegetarian friendly so it’s a perfect meal for potlucks and food shares.
The good thing about this too is if you run out of the tofu mix before you run out of rice, the rice is really good on it’s own or just a regular easy sauce. Eating it with the tofu mix makes everything better to be honest because the coconutty taste really blends well with the mango.
The tofu mix alone is really yummy to pick at but refrain from doing that so you have enough for the rice. I may or may not be speaking from experience.
I hope you try this out! If you do, let me know how it turned out for you and if you used any fun substitutes. Till next time!
- 5 cups uncooked jasmine or basmati rice
- 1 clove garlic, minced
- ¾ tsp salt
- 398 mL can coconut milk
- 1 cup water
HONEY LIME SAUCE
- 1 lime
- ¼ cup honey
- ½ Tbsp soy sauce
- 1 tsp corn starch
PAN FRIED TOFU
- 420g package firm
- Pinch of salt
- 2 Tbsp corn starch
- 2 Tbsp oil for frying
- 1 mango, diced
- 2-3 green onions, sliced
- Pinch of red pepper flakes
- Drain the moisture from the tofu and dry the tofu with some paper towel and wrap it in fresh paper towel. Press the wrapped tofu in between two plates and place something heavy on top of it. Let this pressing process happen for 30 minutes
- While the tofu is being pressed, boil your rice in some water. Add in the garlic, salt and coconut milk.
- While the rice is cooking, prepare the honey lime sauce. Zest the lime till you have about ½ teaspoon of zest. Squeeze the juice from the lime into a separate bowl (you’ll need about ¼ cup juice). Combine the juice with ½ tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
- After the tofu has been pressed, cut it into cubes. Dab with paper towel to make sure all the moisture is gone. Season the tofu with a pinch of salt. Sprinkle the corn starch on the tofu and gently toss till all the pieces are evenly covered.
- Heat oil in a large skillet. Add the tofu and fry on until golden brown on each side. When your tofu is fried, remove from heat and set it aside.
- Give the sauce a quick stir and add it to the tofu. Let the glaze simmer and thicken. When it gets thick, turn the heat down and add your cubed mango. Stir so that everything is nicely coated.
- Add the green onions and red pepper flakes and stir for the last time and take off the heat
- If you wish, you can serve with avocado and cilantro
If you have tried the famous Starbucks nutella frappucino and loved it, or if you are just a Nutella or coffee lover, you will LOVE this post.
This drink is super easy to make and perfect for a nice summer day. It’s also a nice mid day pick me up because it has coffee in it.
Here’s the easy squeezy recipe:
- ¾ cup coffee
- 2 cups ice (16 ice cubes)
- 1 cup milk
- 3 tbsp sugar
- 3 tbsp nutella
- whipped cream
- caramel sauce
- In a blender, put all the nutella frapuccino ingredients and blend until even.
- Serve Pour in a glass and top with shipped cream and caramel sauce.
HAPPY FRIDAY!!! I’m at work posting this because I’m dreaming of the sangria I’m going to have when I get home 🙂
Tonight, we’re hosting a kareoke party and I decided to make sangria for the pre party. I love sangria as much as the next person but I often find it too sweet or too fruity. I just can’t have a whole glass usually so I decided to modify the usual sangria recipe.
Instead of using the regular fruits like strawberries, oranges, peaches and all that, I decided to go with something more subtle- cantaloupes and honey dew. Because I let everything steep in over night, you can still taste the fruity-ness but it’s mild. Most of the fruitiness of this drink comes from the juice. I also decided to include lemon in this sangria to combat some of the sweetness from the rosé wine.
I decided on rosé wine instead of white or red because that`s my favorite kind of wine. I only drink red wine with dinner and I’ll only drink white wine if it’s the only kind available. Rosé is just my all time favorite! 🙂
Anyways, it was so hard to leave this in my fridge overnight. When I tasted it before refrigerating it, I literally fell in love with a drink and I don’t know if I’ll be able to have regular sangria anymore. #prayercircleforyve
So there are three alcoholic beverages in this- obviously rosé wine, Triple sec and bourbon (I used honey bourbon; you can use any type). Then there is pineapple-citrus-mango juice which is perfect for sangria of any type! (If you can’t find this type of juice, you can use 1/3 cup each of orange, pineapple and mango juice)
This is a special post because today is my sister’s birthday and unfortunately I can’t be in her city. So I’m dedicating this post to her and having an extra glass for her tonight 😉 (not self serving or anything)
HAPPY BIRTHDAY, SESTRA!
1 cup peeled and diced cantaloupe
1 cup peeled and diced honey dew
1 bottle of rosé wine
1 cup pineapple-citrus-mango juice
1/4 cup triple sec
2 tbs bourbon
- Slice lime into circles then half the circles (toss out the ends of the lime). Toss into jug/ punch bowl.
- Add in the cantaloupes and honey dew. Mix up the fruits
- Pour in the wine, juice, triple sec and bourbon
- Stir and refrigerate overnight.
Hello hello! Happy hump day 🙂
Throughout this whole food blogging situation, I have bought ingredients and just have not used them. For example, I have a whole bunch of chocolate, too many sprinkles (but can you ever have too many sprinkles? YES YOU CAN) and TONS of lemons. So I’m slowly chipping away at my ingredients because they are taking up space. I have been using my lemons for lemon tea and just zesting and juicing them for most things now. I decided to make lemon cake as well so that I could put some of the lemons to really good use.
I made lemon cake before along with lemon glaze but this recipe is a little different. This one has eggs unlike the other one and the directions are simpler. Oh! And it also includes lemon zest 🙂
This one turned out really sweet. It is a perfect tea time cake especially paired with a black or rooibos tea. Or if you’re feeling particularly zesty, with some lemon tea.
The cake rose quite a bit so be careful not to over fill your pan.
Let me know if you make this one or the other lemon cake and how it turned out! If you made both, which do you prefer?
I prefer this one because it is easier to make and is sweeter than the other one 🙂
1/2 cup of butter
1.5 cups of sugar
4 egg whites
2 1/4 cups of flour
1 1/4 cups of milk
1 tbs baking powder
1/2 tsp salt
1 tbs lemon juice
2 tsp lemon zest
1. Preheat oven to 180C/350F and line a cake pan with parchment paper or just oil the pan.
2. Mix butter, sugar, and egg whites in a bowl till its all combined
3. In another bowl, mix in the flour, milk, baking powder and salt. Pour butter mixture into the flour mixture and mix until combined evenly.
4. Mix in the lemon juice and and pour mixture in the pan
5. Sprinkle the top of the batter with lemon zest and bake for 55 minutes
Hey hey! So I’ve been on a bit of a smoothie binge since I made that mango lassi. 😍 I just feel so healthy!
Anyways, I decided for dinner I would have a smoothie because I had a rather large lunch (we all know I’m going to snack later but whatever)!
I need to have two tablespoons of flax seed each day for my stomach issues and I’m always looking for fun ways to make eating flax seed fun! So I decided to try it in a smoothie. I found a few frozen berries and mangos in my fridge and knew exactly what I was going to make! THIS:
I think I’ve found a new staple smoothie and I’m in love! Anyways, try out the recipe below and let me know what you think!
1/2 cup Soy milk
3/4 cup Frozen raspberries
1/2 cup Frozen Mangoes
2 tablespoons Brown sugar
3/4 cup water
1/2 cup Frozen mixed berries
2 tablespoons Flax seed
1. Pour the milk in a food processor and add the raspberries. Blend them till you get an even consistency
2. Add the mangoes, brown sugar and water and blend again till you get an even consistency.
3. Blend in the frozen mixed berries and flax seed till even.
Tip: you might want to use a wooden spoon to help along your blender 🙂