Rose and vanilla stewed apples

This is a recipe that barely constitutes a recipe, such is its simplicity. At the same time, it is an ingredient mix that is so simple and so delightful that I couldn't not share it with you. In effect, you stew apples with vanilla essence, rose petals and raisins. The scent will perfume your kitchen while you're cooking and the flavours will woo you while you're eating.

 

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Orange-maple-ginger soba noodle bowl

Noodle bowls are something I go through phases with. They always appeal to me on restaurant menus if I'm eating out, but at home I can go for months without making them. Then, as I am wont to do, they will reach the top of my 'loving right now' list and I'll make a whole string of similar dishes close together.

I may be entering such a phase now. This orange-maple-ginger bowl is certainly worth making again - I loved the mix of flavours and that the dressing served as a tofu marinade as well as noodle sauce. I adapted the recipe from the orange-maple-miso noodle bowl in Angela's Oh She Glows cookbook. Her sauce used miso instead of soy sauce, didn't include ginger or apple cider vinegar, and had less orange juice. The vegetable / tofu components varied too - and you may want to vary them again to suit what you have to hand. It's an easy dish to customise.

I made this when my mother-in-law was visiting and it was well received by her. It was also tolerated by Mr Bite, which is as good as I can hope for when dishing him up tofu and broccoli! I found it worked equally well served hot for dinner and cold for lunch leftovers the next day. 

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In my kitchen - May 2016

I am linking this in to the monthly In My Kitchen event, hosted by Maureen of The Orgasmic Chef.

In my kitchen, I can't quite believe it is May. Despite my disbelief, there are more and more signs of spring, from bought tulips (courtesy of my mother-in-law, who is with us until Friday) to bright buds on my apple tree. The weather is still quite variable, but the bright sunny spells are more frequent and longer lasting. Plus, it's going to be 23'C this weekend! That's a positive heat wave for the UK in May.

Leaving aside the weather, my kitchen also features this 'energy boost' mix of lucuma, maca, hemp and cacao. I bought it on special and enjoy adding it to cereal / porridge, yoghurt and drinks.

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Cookie dough protein pudding cups (vegan and gluten free)

I have previously had success making desserts with chickpeas and bananas, in the form of banana-cinnamon pudding and coconut banana chocolate-coated truffles. Today's pudding cups drew inspiration from both of those recipes, as well as my chickpea-containing cookie dough truffle balls. The result was a dessert (or snack) that delivered on every front: nutrition, taste, texture and convenience.

If you haven't used chickpeas in sweet dishes before, rest assured that you can't taste them if you use a sufficient balance of other ingredients. The dominant flavours in these cups are banana, vanilla and the chocolate topping - a mix that really does resemble cookie dough, especially with the subtle tones of almond butter underneath and the smooth but thick texture the chickpeas provide. Pear is the other ingredient I used in these, and it adds extra sweetness without distracting from the flavour profile.

 

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Out and about all over...Kent, Sussex, the Midlands

Sissinghurst Castle Garden

It's been a jam-packed few weeks. We took Mr Bite's mother up to the Midlands last weekend, revisiting Solihull (south of Birmingham) where Mr Bite spent some of his formative years and taking in the sights of Birmingham and surrounds. The weekend before, we took in local attractions, making use of the many National Trust properties in Kent and Sussex. I thought I would share some photos and highlights.

Bateman's House and Garden

The friendly garden hedge, above, was at Bateman's House and Gardens, the once home of Rudyard Kipling. It is now managed by the National Trust and the house contains various exhibitions on Kipling's life and work. We visited in between spring showers and the outside views were also impressive.

Bateman's garden scenes

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Vegan Life Magazine, issue 15 (May 2016)

I receive complimentary digital copies of Vegan Life, which allows me to post reviews with screenshots included. My reflections on the magazine are entirely my own.

This month's cover of Vegan Life magazine filled me with great joy, suggesting as it does that rice paper roll season has returned. I adore rice paper rolls and whilst I acknowledge they aren't quite winter fare, I was sad to see them disappear as a purchasable lunch option last Autumn. With this month's edition of the magazine, you can be reminded to make them yourself and welcome Spring in the process.

It might be a good idea to start a meal with something light like rice paper rolls, so as to fit a vegan Ferrero Rocher cookie bar in afterwards. Don't these look amazing? I am definitely marking them as something to try.

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