Another recipe? I am ON FIRE!

Well, not even I could have predicted that I'd be sharing another recipe so soon after Saturday's noodles!

But I am! I had some parsnips that wanted using (is it just me, or is roasting parsnips to PERFECTION virtually impossible?) and yet again, the drive to come up with something that was 'cold lunch' friendly made me get creative with far more success than I'd usually expect.

I have heard of but never once before tried a savoury muffin. But I could totally see how they could be a great vehicle to squeeze in plenty of nutrition for a quick 'grab and go' lunch. And with the busier than usual days my business has been seeing lately, this is exactly what I need.

I used this carrot and coriander muffin recipe as a basic blueprint for my recipe. It is paleo, gluten-free and dairy-free. It would be great to experiment with egg substitutes to see how well this recipe 'veganises' too. If you experiment and find out before me, do let me know!

Other future experiments would/will include the addition of spinach and/or nutritional yeast.

I ate one warm from the oven, and another cold today at lunch, both tasted fab! Oh, and the parsnip flavour came through just enough for me to REALLY enjoy them, rather than the touch-and-go experience that comes with my family's history of parsnip preparation.

They are not a low calorie choice, but they will supply you with a good dose of healthy fats, fibre, protein and veggie goodness. To be honest, they could easily be fitted into a calorie controlled diet as they do such an amazing job at keeping you full. Your chances of reaching for mid afternoon calories deplete considerably when you eat a nutrient rich diet :-)

So, if you're here for the recipe, I suppose I had better hand it over!

Savoury Parsnip Muffins (6 muffins).

5 Small parsnips (2 large would probably be enough if that's what you have) - peel and grate them
3 Free range eggs
100g ground almonds
4 Tbsp olive oil
1/2 Tsp baking powder
1/2 Tsp dried basil
1/2 Tsp of any other dried herbs/flavours - I sprinkled in some Penzey's mural of flavour herbs that Emma brought me back from the US. Other complimentary flavours could include nutmeg, dill or thyme.
A small handful of walnuts/other nuts/seeds to scatter on top

First, heat your oven to 180 and grease/line 6 muffin 'holes' (is there a technical name for them?)

Gently beat the eggs, then stir in the grated parsnips. Then add in the rest of the ingredients (except the nuts/seeds) and combine until you have a slightly lumpy batter

Divide the mixture between the 6 muffin holes (the more I write it, the more wrong it seems!) and artistically scatter with nuts/seeds.

25 minutes in the oven should see them rise just enough and cooked through - check with a skewer/pointy knife. Leave them in the tray (is muffin tray hole more appropriate?) for a few minutes before letting them out to cool properly on a cooling rack, unless you want to eat them warm of course!

I'll catch up again in a day or two, my dears! Hope your are all keeping fit and healthy and warm!

Hannah xx







,

Finally, a RECIPE! Coconut Almond Thai Noodle Sauce

Hello :-)

I've not posted a proper recipe on here for ages! Most of my latest kitchen creations just haven't been recipe share material - despite being tasty, they have typically been a cobbled together mess from my fridge and cupboard staples. But I finally got something together this morning while I was desperately scratching around to assemble ANYTHING faintly palatable for my lunch!

Working in my juice bar all day means that I have to prepare lunch in advance and refrigerate it til I scarf it down on the sly between my lunchtime customers. I have relied a lot on pitta breads, which I love, but they aren't the most creative option and are rather easy that it leads me neglect the stuff at the back of my cupboards. That changed this morning.

A can of coconut milk has been calling my name from said cupboards for a while. I've resisted opening it til now...once it's open, I have to use it - then there's the risk that whatever I try to make won't live up to my expectations and that would make me sad. But I finally sucked it up and got over myself as I have done in the past.

I open the can. I knew to expect a layer of coconut cream and skim this off to save for baking (YES YES YES). I started skimming...a bit deeper....deeper.....until the final inch of the can which broke through to a small amount of coconut water! Right.....I guess the freezing cold temperatures in my flat must have had some effect. No matter, I just dumped the entire contents in a dish and softened it a little with a fork until it looked vaguely usable.

I also have a few bundles of buckwheat soba noodles in my inventory. I love that I can get these super cheaply from my local Asian food shop, and as noodles go, they have minimal ingredients and a good amount of protein.

Also in my culinary inventory.....lime, ginger, dried herbs, almond butter, soy sauce, frozen veggies, garlic....mmmm, perhaps hold the garlic given James' latest complaints of me stinking permanently of garlic. Well, that's hummus I guess :-P

This recipe might be a bit more follow-able if I lay it out in a normal format! Here you go:

Coconut Almond Thai Almond Sauce (with noodles and veggies)
Vegan and GF (check your noodles are GF)

Serves 1*

Sauce

1/4 400ml can of coconut milk (or 100ml of whatever it was I had after the aforementioned mashing)
1 Tsp natural almond butter (I bet peanut butter would work well too)
1/2 Tsp grated ginger root
1/2 Tsp dried basil (I expect coriander could work too)
1 Tsp soy sauce
The juice from 1/4 of a lime

60g Dried buckwheat noodles

As many frozen veggies as you like - I had a carrot, pea, sweet corn and green bean mix.

First prepare the noodles til soft, by boiling over the stove, or immersing in hot water from the kettle in a shallow dish (covered). With the kettle method, I find it helps to drain the noodles after 3 or for minutes and then repeat with fresh hot water, to stop the noodles getting starchy.

Meanwhile, in a food processor, blender, or as I did, in a clean protein shaker cup with an immersion blender(!) whizz all the sauce ingredients together. If your coconut milk/cream is really thick, thin with a little water. Easy.

Cook your frozen vegetables - I steamed mine in the microwave, then rinsed with cold water to prevent them over cooking.

Combine the 3 components together and eat straight away, or cover to save for lunch like me as the noodles are perfectly enjoyable eaten cold. The texture is quite thick and claggy, I actually found that aspect kind of comforting.

*one thing though, unless you are really hungry (like me), it probably makes too much sauce for some. Feel free to share the same quantity of sauce between 2 servings of noodles and veggies to make enough for one other lucky person :-)

I was so pleased to be able to get a lunch together that I am happy enough with to share with you! It really hit the spot at lunchtime, and the fresh, clean ingredients gave me that clean-eating halo.
I am proud enough of it that I will share it over at Wellness Weekend and Healthy Vegan Friday.

Do you have any other cold (unusual) lunch options you'd like to inspire me with? Comment below!

Speak again soon,

Hannah xx