Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce

dsc_1655A few years ago I fell in love with gardening. I grew everything from chilli peppers, courgettes and herbs; to pak choi lettuce and spaghetti squash. It was an effort and a lot of hardwork, which was made harder by the fact that I had to use plant pots to grow my crops.  Nonetheless, I persevered and nurtured my plants like a new mother and received an abundance of squash and vegetables that Summer. Continue reading “Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce”

Avocado on Toast with all the Toppings.

IMG_9588.JPGI posted a similar avocado on toast recipe not so long ago, but this whole combination is my go-to meal, especially if I’m after more fats and protein. Sometimes i’ll only have the chickpea version and other times I will only have the tomato version, and when I’m feeling especially creative, i’ll go for both. I love it. It’s filling, full of fats, protein and omegas, and it’s good for you. Continue reading “Avocado on Toast with all the Toppings.”

Creamy Bounty Bars

IMG_9692.JPGI’ve been craving a bounty bar all week, but as we all know, they aren’t that healthy for us. I always feel bounty bars are a waste of calories too because they are always so bland and dont even   remotely taste like coconut in my opinion – plus they’re not vegan!

So, I made some myself and boy were they good.

The bounty bars were a bit fiddly to mould, but after freezing the coconut filling for a few minutes it became more manageable to sculpt the bars into a shape that was reminiscent of a bounty bar.

Ingredients

  • 1 Cup Dessicated Coconut
  • 1/2 Cup Coconut Flour
  • 4 Tbsp Maple Syrup
  • 3 Tbsp Coconut Oil
  • 1.5 tsp Coconut Extract
  • 50ml Coconut Milk ( I used Koko Dairy)
  • 100g Vegan Dark Chocolate

Directions 

This next part is as easy as throwing all of the ingredients into a bowl or food processor and combining them thoroughly.

Place the filling into the freezer for 5 minutes and then remove and form into small bars.

Now, place the bounty bars back in to the freezer for a further 5 minutes to harden up.

Next, chop up the dark chocolate and add half of it to a microwaveable bowl; cook for 30 seconds in the microwave, remove, stir and add it back to the microwave for a further 30 minutes. Continue this method until all of the chocolate has melted, before adding in the other half of dark chocolate (do not reheat) and stir until all of the room temp chocolate has melted into the hot chocolate – this is called seeding.

Remove your bounty bars from the freezer and coat evenly in the dark chocolate before popping them back into the freezer for 10 minutes to set.

NB: This recipe makes around 10 small bounty bars. Although, you may need more chocolate to coat them all.  They will also store in the fridge or freezer well and won’t turn hard. Also, if you find the filling too difficult to manage, then you can add more coconut oil, but I personally, was trying not to add unnecessary fat to them.

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© The Hungry Welsh Girl 2016
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All Rights Reserved.

‘Corned Beef’ Hash with Fried Egg & Toast

Were you a person who enjoyed a hearty corned beef hash, before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this very dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left  from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it.  I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.

This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make  –  I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉

Serves 2

Ingredients

  • 200g Mashed Potato
  • 100g Cauliflower Mash (cooked)
  • 100g Garden Peas (cooked)
  • 1 Large Spring Onion
  • 100g Quorn Mince (defrosted)
  • 25g Low-fat Cheese
  • 1 Free Range Egg White
  • 1 Clove Garlic
  • Handful Fresh Rosemary
  • 1/2 tsp Chilli
  • 5-10g Butter
  • Salt to taste
  • 1 Free Range Egg
  • 2 Slices Wholemeal Bloomer Bread (optional)
Directions
  • Heat a non-stick pan or skillet with the butter, on a medium heat.
  • Add all of the ingredients minus the last two, into a mixing bowl and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
  • When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
  • Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
  • Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
  • Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
  • Plate up and enjoy.

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Crispy Avocado Frankenstein Fingers

imageHalloween is just around the corner and I have conjured up some scabtastic, crispy avocado Frankenstein fingers just in time for those Halloween parties –  dipped in tomato sauce, you will never know the difference 😉 OK. Obviously you will because the Frankenstein fingers are bloody delicious, even Frankenstein himself would be impressed.

It has taken me a long time to appreciate the taste of avocado: it has always been one of those foods that I have always wanted to like because of it’s health benefits and healthy fats, but the taste and texture is just too overpowering for me. I think it’s the soft, slimy texture of the avocado that sends my gag reflexes into overdrive. I know. I know. It’s not very classy of me, but I have tried adding avocado to most food and I always end up resenting myself for it.

I was first introduced to avocado fries by my sister at the beginning of the year: she had tried them on a trip to paris. I wasn’t sure about them when she first offered one to me:  the slimy texture still haunted me from my previous attempts of the fatty fruit, but she assured me that I would love them. Against my better judgement I attempted one of the green fingers she was trying to entice me with, all the while sceptical. Although, lo and behold, as much as I hate to admit it, she was right. I was pleasantly surprised – they were delicious and the crunchy texture from the breadcrumbs detracted from the slimy-ness of the avocado, making it an absolute joy to eat. However, It wasn’t until lunchtime today that I actually made a batch of avocado fries myself: I woke up with a craving for some crunchy fingers, dipped in hot tomato sauce and I just so happened to have bought two avocados last week – it was almost fate.

I knew I wanted my avocado fries to have plenty of flavour, with just a hint of avocado sneaking through and I needed them to have the crispiest coat an avocado had ever been encrusted in and I think I succeeded. Actually, I know I succeeded because these fingers were better than delicious, they were all kinds of moreish and it was one of those rare moments in my life, where I actually wanted to pat myself on the back because boys and girls…I had created a monster – make that a delicious monster: crispy avocado Frankenstein fingers. Had I not been lazy, I would have definitely made myself a second batch, which I think makes it’s safe to say that I have finally found a way to appreciate avocados and after you try these Frankenstein fingers, you will too.

Ingredients

  • 1 Large Avocado
  • 2 tbsp Lemon Juice
  • 1/2 Cup Cornflakes
  • 1 Slice of Wholemeal Bread
  • 1 tsp Chilli Flakes
  • 1 tsp Coriander Leaf
  • 1/2 tsp Garlic Powder
  • 1 Egg White
  • Salt to taste

Directions

  • Add the bread to a processor and blend until you ave breadcrumbs.
  • Next, slice your avocado in half lengthways and gently scoop out the flesh with a spoon – cover the avocados in lemon juice to stop them from oxidising and proceed to slice the avocados into long fingers.
  • Crush the cornflakes with your hands, just to make them a bit smaller; add in the garlic, coriander and chilli.
  • Separate the yolk from the egg white, add the salt to the white and whisk it for a few seconds, before dipping an avocado finger into the egg white, then into the breadcrumbs, and finally into the cornflakes – make sure the finger is coated evenly, then place it onto a baking tray lined with greaseproof paper and proceed with the method until all avocado fingers have been coated.
    • Now pop the Frankenstein fingers into the oven and bake for 10 minutes. Serve with some spicy ketchup and enjoy! I assure you, that they will blow your mind!

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Creamy Horseradish, Parsnip & Cauliflower Mash with Salmon and Leeks.

A month ago, I attended my younger cousin’s wedding. It was a beautiful wedding, situated down the Gower in Swansea, but obviously being a foodie, the one thing that stood out for me was the food. I mean I wouldn’t be much of a foodie if the food wasn’t the best part of my day, now would I? If I remember correctly, I had, Butternut squash to start with a cute little bread roll – shaped as a loaf of bread – But it was the main course that stood out for me: Crushed potatoes topped with baked salmon fillet and a parsnip mash on the side. I thoroughly enjoyed it and it showed because I inhaled it within less than 5 minutes of it being placed down in front of me. Ever since that day I haven’t been able to get the taste of the parsnip mash out of my mind. So when I bought a salmon fillet yesterday, I knew I had to make something similar. When it comes to food I’m all about the flavour, but I also like to keep it simple too and while it may sound like there is a lot going on with this dish, I promise it’s really easy to make. image Continue reading “Creamy Horseradish, Parsnip & Cauliflower Mash with Salmon and Leeks.”

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