Quotes, Inspiration and words that I love.

My favorite quotes from inspirational people! Enjoy the weekend.

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Bell Pepper Tofu Scramble

I’m not a big breakfast person, if you haven’t noticed go look at my recipe page 🙂 my idea of a nice breakfast is cereal and when I really want to treat myself….Mixed cereal!!!! I love mixing different kinds of cereal. I’m a breakfast for lunch or dinner kind of person, so this tasty tofu recipe was enjoyed during lunch time! Its plain with just the right amount of spice and with bell peppers added for extra flavor and maybe, because they make them look so damn pretty!

BELL PEPPER TOFU SCRAMBLE – 2 large servings or 4 small servings

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Ingredients

  • 1 block silken tofu
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 each green, yellow and red pepper, diced
  • 1 tsp mild curry powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 2 tbsp ketchup
  • salt and pepper to taste
  • 1 tbsp oil

Directions

In a medium pan add oil, onion and garlic and cook until translucent.  Mix the curry powder and the ketchup and cook for 1 min.  Next crumble the tofu in and stir well add the turmeric and peppers and cook for 5 minutes, stirring frequently. Add salt and pepper to taste.

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Enjoy with toast or on its own.

Enjoy the weekend!

Fresh Lemon and Cilantro Dip

I’ve been having a couple of days of food flops! Its been driving me up the wall, and driving me crazy! My first disaster was a Vegan fish taco, I make this a lot, but this time I decided to bake the tofu instead of frying it to make it a little more healthy, well it turned out OK, you would understand my disappointment if you only knew how delicious this recipe is on other occasions, it was still edible, but I didn’t spice it enough! But with the lemon dip it was amazing! 

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It still looks good, but I know the truth!  The dipping sauce I make with the tofu is still just as good as ever and really made up for the tofu, its fresh and gives me a feeling of summer.  Serve over a salad, with tofu or as a french fry dip.

 

FRESH LEMON CILANTRO DIP

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Ingredients

  • 1/2 cup vegan mayonnaise
  • 1 tsp lemon zest
  • 4 tbsp lemon juice
  • 1 tbsp chopped cilantro
  • big grind of black pepper

Directions 

Mix all ingredients together use immediately or refrigerate.

 

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Now to get back in the kitchen and I hope nothing explodes!

Garlic and Herb Pizza crust

Another cloudy day, its a perfect day to just do nothing and relax….well that’s what normal people would do, I decided to go for an hour long walk around my neighborhood.  It was really refreshing and I got to see some beautiful flowers and monkeys. I took some pictures along the way.

Here you have a monkey just about posing for this pic 🙂

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Pretty little flowers that smell so good

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And some street art 🙂 to brighten up everyone’s day. 

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I’m dying to share this recipe with everyone so enough diddle daddling.  I know the blog world is filled with pizza crust recipes, but this one is a must try.  Its a nice thick crust with a burst of flavor that will make any topping even more delicious.

GARLIC AND HERB PIZZA CRUST – 2 large pizza’s 

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Ingredients

  • 3 cups Wholewheat flour
  • 1 Package instant yeast
  • 1 cup Luke warm water
  • 1/2 tsp Maple syrup
  • 2 Tbsp Olive oil
  • 1/2 tsp sea salt
  •  1 tsp each basil, marjoram and oregano
  • 2 tsp garlic powder
  • 1/2 tsp onion powder

Directions

In a bowl combine yeast, maple syrup and water and let sit for 10 minutes or until frothy.

In a separate bowl combine flour, salt, oregano, basil, marjoram, garlic powder and onion powder.  When the yeast is ready add in the olive oil and stir. Mix the yeast mixture in with the flour and mix well until dough forms, if the dough is to dry add a tbsp of water if its wet at more flour.  Knead the dough for 5 minutes. Place the dough into a well oiled bowl and cover with a dishtowel.  Let the dough rise for 30 minutes. Punch down the dough and form  2 balls, let the dough relax for a minute before rolling them out.

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Preheat oven to 356F ( I didn’t pre bake the dough I just placed all my topping on and it came out fine)

Place your toppings on the dough and bake for 30 minutes.

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Enjoy the rest of your weekend!

Bald Gingerbread Cupcakes

I had such a wonderful day yesterday. Its been raining here constantly and its been driving me up the wall, don’t get me wrong I love the rain, but when its raining for days with no break and you discover new leaks in your house every couple of seconds it gets a little much!But yesterday was a beautiful day, it was nice and warm and just magnificent! I decided to celebrate this day with a cycle along the beachfront! It was so relaxing and refreshing to be out and about again and not having to wear a jersey!

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I’m glad I enjoyed yesterday, because today is another cloudy day 😦 I shouldn’t complain, because the rain is one of the reasons that makes my little part of the world so beautiful and green!

Well lets hop right into this recipe, this is another birthday recipe that was o so good, I created the gingerbread cupcake myself and used a sugar free vegan cream cheese frosting recipe from another blog and I hated the frosting so much that I scraped it off, I don’t know if it was just me, but it wasn’t my cup of tea. I’m not including the frosting recipe, because I don’t think its worthy, but this was mouthwatering without the frosting. So its a bald cupcake. Hope you enjoy.

GINGERBREAD BALD CUPCAKES– 10 cupcakes( I used funny cupcake liners, I think it would make more if it was in normal ones)

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Ingredients

* 3/4 Cup Brown cane sugar
* 1 2/3 Cups flour
* 1 tsp Baking powder
* 1 tsp Baking powder
* 1/4 tsp Salt
* 2 TBSP Ground ginger
* 1 tsp Cinnamon
* 1/2 tsp Cloves
* 1/2 tsp Nutmeg
* 1 tsp Blackstrap molasses
* 1/2 Cup Sunflower oil
* 1 tbsp Apple Cider Vinegar
* 1 tsp Vanilla
* 1 cup Soy milk or water

Directions

Preheat oven to 350 degrees.

Line a muffin pan with muffin liners or grease the pan. In a bowl combine the sugar, four, baking powder, baking soda, salt, ginger,cinnamon, nutmeg and cloves.

In a separate bowl mix all the wet ingredients together.   Pour the wet mixture into the dry mixture and stir well.

Pour the batter into the muffin liners and bake 35 minutes or until a toothpick inserted comes out clean.

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Enjoy this with a nice cup of tea. Have a lovely day.

Maple and Mustard salad dressing

This salad dressing is creamy and delicious without any oil and can make a bland salad into a wow salad! Wow, that was lame, but true! Its the vegan version of honey and mustard sauce! Enjoy.

 

MAPLE AND MUSTARD SALAD DRESSING

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Ingredients

* 2 TBSP Dijon mustard

* 4 TBSP Maple syrup

* 2 tbsp white wine vinegar

* 1/2 tsp dried basil

* a good grind black pepper

Directions

Whisk everything together in a bowl and serve.

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Easy as that and just so great.  I’ll end this post with a photo of Pedro, my cute little cat, sitting on my laundry.

 

 

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Cappuccino Muffins

Today is a great day! why you ask, well I can take a break from baking and going to birthday events 😦 all my friends have a birthday in September so we all know what that means they were all new years babies! So thanks to their parents for getting drunk and making them, I love them all, but at the same time thanx for making me broke!! okay, okay rant over, its all about relaxing, reading a book and having a cup of tea…..and tomorrow I have to do another birthday!

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These past couple of days I’ve been making loads of muffins and cupcakes for various different birthday boys and girls , so for the next couple of posts, you’re not going to have healthy recipes!! but you should try it! everything in moderation is fine! These are tasty and 100% my friends loved these muffins and asked me to bake them every year for her.

 

CAPPUCCINO MUFFINS – 10 muffins

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Ingredients

* 1 2/3 cups flour ( I used wholewheat)

* 3/4 cup organic cane sugar

* 1 tsp baking soda

* 1 tsp baking powder

* 1/2 tsp salt

* 1/2 cup vegetable oil

* 1 tbsp apple cider vinegar

* 1 tsp cinnamon

* 2 tbsp instant coffee

* 2 tsp vanilla extract

* 1 cup water

* 1 cup chocolate chips (OPTIONAL)

Directions

Preheat oven to 350 degrees.

Grease a muffin pan and set aside.  In a large bowl combine the sugar, flour, baking soda, baking powder, salt, cinnamon and instant coffee. Next add the vinegar, oil, vanilla and water and mix well and fold in the chocolate chips.

Pour the batter in the muffin tray and bake for 35 minutes or until a toothpick comes out clean.

This is amazing when still hot.

Have a lovely day.

 

Crusty bread loaf

I’m back! I haven’t been feeling in a very creative mood lately, it might be, because my partner has been working late and    eats at work and I’m just not creative when I’m all by myself.  Until today when I made this unbelievable delicious crusty bread! I love the smell of fresh bread, nothing makes my mouth water more and this little bread sure makes the house smell o so tasty!! but before I share this amazing bread recipe I want to tell you guys about the amazing surprise I got yesterday! I’ve been looking for spekboom for about a year and I just wasn’t able to find it anywhere and yesterday as I walked into a grocery store I got handed one for FREE! I couldn’t believe it, you’re probably wondering what makes this little plant so special well I will tell you!

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SPEKBOOM

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What is the spekboom?

The Spekboom is a plant that grows primarily in the Eastern Cape and a bit in the Western Cape. How was the plant discovered?

Botanists have known about this plant for centuries. The first European botanists (about 400 years ago) have documented it as one of the most common plants in the landscape. Man and Spekboom have probably been living together for about a millennium.

What makes this plant so special?

Spekboom has enormous carbon-storing capabilities. Its capacity to offset harmful carbon emissions is equivalent to that of moist, subtropical forest.

This is quite incredible – evidence gathered in the Eastern Cape over the past seven years shows that spekboom has enormous carbon-storing capabilities. Findings suggest that up to four tons of carbon a year would be captured by each hectare.

So this little succulent plant soaks up a lot of carbon emission! I was so happy to see that they were handing this out to all the shoppers and with a little sticker on it about why its good for our planet.  Well okay rant over, now lets get back to that bread

 

CRUSTY BREAD – makes 1 large bread or 2 small loaves

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Ingredients

* 1 Package active dry yeast

* 1 1/4 Cups warm water

* 3 Cups whole wheat flour

* 2 tsp stevia or sugar

* 1/2 tsp salt  ( use more if you want, I don’t like salt)

* 2 tbsp soy milk

* 1 tbsp olive oil

 

Directions

Dissolve the yeast in a 1/4 cup of the water, let stand for 10 minutes or until frothy. When the yeast is ready add the rest of the water.  Next add the flour, stevia or sugar and salt and mix well when well combined add the milk and oil and work well into the dough ( if its to sticky add for flour if its to dry add more milk).

Turn the dough out onto a clean, floured surface and knead for 7 minutes or until the dough is smooth and silky.

When you’re done, toss the dough in a bowl and coat the dough with a little olive oil. Place a dish towel over the bowl and place the bowl in a warm area until the dough has doubled in size ( 1 1/2 hours ).

Preheat oven to 400F.  Punch the dough down to knock all the air out. Form the dough into a loaf shape and  slice a cross in the center and place on a baking sheet. Let dough rise on the baking sheet for another 20 minutes.  Place the baking sheet in the oven and let back for 25- 30 minutes or until golden brown halfway ( 15 minutes into the baking time i removed mine and rubbed a little margarine on mine for a nice golden coat.  Enjoy this bread right out of the oven!

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Why you should consider the Himalayan Bicycle Tour.

I know when people think about India they think about, pollution, overpopulation and people dying on the street ( yes that was a question my partner got asked when he came back from India, and for the record no one died), but really its a place that has the friendliest people always ready to help and some of the most spectacular scenery!  Here are some of the reasons why I’m going.

 

1) The challenge,  I’m looking forward to seeing if all my training has paid off, but even if you don’t want to cycle you can ride in the back up vehicle and see parts of the Himalayas no one does.

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2) The food, almost everything is vegan friendly and the food looks just amazing and I cant wait to try a fresh authentic roti.

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3) The people, some of the most beautiful and friendly people always ready to invite you into their homes and offer you a cup of tea.

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4) The funny road signs, a very unique sense of humor, sure to make the trip worth while

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5) The Buddhist temples, I love Buddhism so this is a big treat for me.

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6) Festivals, the most amazingly vibrant festivals

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7) Camping, I love camping and being in the fresh mountain hair is even better.

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8) the donkeys, you get to visit a donkey sanctuary and sponsor a donkey.

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9) You get to experience this amazing tour with people from all around the world

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10) The prayer flags all over the place.

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Next years tour is around August time for for info go to 

http://www.spanafrican-adventures.co.za/cycle-tours/indian-himalayas-by-bike/tinerary.html

 

Who needs egg fried rice!

I have a problem……I never cook the right amount of rice, I always have at least 2 cups left over and I hate throwing food away, just makes me feel terrible.  So to solve this problem I came up with this fried rice recipe its delicious and dare I say better than take out!!!

 

VEGETABLE FRIED RICE – serves 2 

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Ingredients

* 2 cups cooked brown rice

* 1 small onion, finely chopped

* 2 large mushrooms, chopped

* 1/2 cup broccoli

* 1/2 green pepper,chopped

* 1 small carrot, chopped in strips

* 4 tbsp low sodium soy sauce

* 3 cloves garlic minced

* 1 tbsp ginger, minced

* 1 spring onion, chopped

* 1 tsp maple syrup 

* 1 tbsp sesame seeds ( optional)

* 1 1/2 tbsp oil

Directions

Heat a wok or frying pan and add 1 tbsp oil.  When the oil is hot add the onion, mushrooms, garlic and ginger cook until the onion is translucent .  Next add the broccoli and cook for about 2 minutes while stirring.  Now add the remaining oil ( i do this because onion sucks up oil like a sponge) and then add carrot and the green pepper cook for another one minute. Now add in the rice and soy sauce and maple syrup stir until the rice is completely covered.  stir in the the green onion and remove from heat.

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Sprinkle the top with the sesame seeds and enjoy!!

 

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