Cooking with a Wallflower - Page 122 of 139 -

Asian Inspired Cheap foods Quick and Easy Recipes Vegan Vegetarian

Vegan Soba Noodle Bibimbap

Soba noodles topped with lightly fried tofu, sautéed mushrooms, thinly cut carrots, sautéed bean sprouts, sliced cucumbers, and red chili peppers then tossed in a spicy chili paste sauce. This quick and easy vegan dish is a twist to the classic Korean bibimbap.

Oh my god! I’ve been waiting for days to share this recipe with you, but with so many other recipes scheduled, this dish had to wait impatiently for its turn.

And how you entered my giveaway yet? If not, there’s still time left to enter for a chance to win baked goodies.

Have I mentioned before that I love love love Korean food? It’s probably my favorite cuisine. Spicy food and tons of refillable side dishes? What’s not to like? But it’s debatable. Thai and Vietnamese food are high up there on my list of favorites too. What about you? What are your favorite cuisines? I’d love to know!

Prickly Pear Lemonade

Prickly pear blended with lemonade to create an amazingly refreshing drink, perfect for a warm day in fall. Easy to make, this beverage is great for entertaining guests.

Isn’t the color to this prickly pear lemonade so pretty and vibrant? If you can’t already tell, I like my food to be colorful.

This drink is super easy to make too with just five ingredients and mint for garnish.

When I’m out grocery shopping, I always come across boxes filled with prickly pears. I figured I should take it as a sign, that it’s meant to be. So I bought a few.

I wasn’t sure at first what to do with it. But I didn’t think I could go wrong with making it into a beverage. So ta da! We now have prickly pear lemonade!

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Giveaway

Wallflour Girl Etsy Shop Sampler Box Giveaway

****The Winner of the Wallflour Girl Etsy Shop Sampler Box Giveaway is Carolsue! Congratulations!****

It’s finally time for a giveaway! Are you as excited as I am?

This weekend I’ve teamed up with Wallflour Girl and a few other bloggers to bring you a giveaway! It’ll run for only a week so you better hurry and enter now.

You may have already met my friend Ala from Wallflour Girl. If not, you should definitely head over to her blog and check out her recipes. She has the most amazing dessert recipes! Many of which are healthy, vegan, and gluten free.

During this past month, not only did she redesign her blog layout, she was also busy preparing for the grand opening of her shop on Etsy!

Pumpkin Pie Bars

A deliciously rich pumpkin layer on a moist vanilla wafer crust, cut into single serving bars. These classic pumpkin pie bars are simple to create and perfect for the fall holidays.

I have another pumpkin recipe for you! This time, it’s a classic.

With all these fall related recipes, I think by the time we reach Thanksgiving, you might just be tired of pumpkins and apples. My cousin has already declared that she doesn’t want pumpkin pie for Thanksgiving after all the taste testing I’ve made her do these last few weeks. Maybe it’s time to find someone else to test out these recipes and desserts. =)

Green Tea Coconut Milkshake

Green tea and coconut ice cream blended with milk to create a deliciously creamy beverage. With just three ingredients, this green tea coconut milkshake is simple to make and absolutely addictive.

Every once in awhile, when I’m out with family or friends, I seriously crave a milkshake. I know how unhealthy these fast food milkshakes are. You can practically taste it: the creaminess, the sweetness, that richness that you can only find in ice cream. It tastes so good, but you know it’s completely bad for you. I tell myself that I don’t get to have one that often, so it’s okay to splurge a little. But several sips in and I’m already tired of it because of how rich and sweet the beverage is.

Today, I decided to share with you my Green Tea Coconut Milkshake. It’s not necessarily a healthy milkshake, but it’s definitely less sweet and much more customizable to your preferences.

Pumpkin Pie in Baked Apples

Pumpkin pie baked inside a hollowed out apple and topped with vanilla wafer crumbs. This quick and easy dessert combines two fall favorites.

Which is your favorite: apple pie or pumpkin pie? That’s the question I feel I’m always asked during the fall. But why, oh why, can’t I have both?

There’s a tiny café near my house, which serves large slices of pie. When I order one to bring home, they usually place it into a small reusable container (because SF doesn’t allow for Styrofoam or plastic anymore) topped with heaps of whipped cream. I don’t eat all of the whipped cream, of course, but it sure does look nice on my pies. My issue though is that I can never decide which one I want. And I definitely do not want to eat two huge slices all by myself. But I really want to stick my fork in both of them and savor the distinctive flavors of fall.

If you look on Pinterest, there are so many recipes lately of Apple Pie in a Baked Apple. I wanted to do something similar but at the same time, different. So I decided to combine two fall favorites in one recipe. The result? Pumpkin Pie in Baked Apples.

Baked Pumpkin Cranberry Almond Oatmeal Squares

Slightly sweetened oatmeal squares filled with pumpkin puree, dried cranberries, and almond slivers for a delicious snack. These healthy oatmeal squares are great for an early breakfast on the go.

It’s October, which means that it’s time for the pumpkin craze to start if it hasn’t already for you. =)

Autumn Apple Crisp

Warm sliced apples topped with a crunchy cinnamony almond granola. Sweet and delicious, this easy to make dessert tastes like the very essence of fall.

Happy October!

Can you believe that it’s already October? The year seems to fly by so fast, doesn’t it? A little bit longer, and it’ll be Thanksgiving and Christmas. Okay, maybe it’s longer than that, but from the way the department stores display their products, you would think it’s just around the corner…

Before I get way ahead of myself and start planning for Thanksgiving and Christmas, let’s welcome in October with apples and cinnamon.

Thai Chicken with Coconut Peanut Sauce

Slightly crispy chicken over a bed of garlicky sautéed spinach served with a side of deliciously creamy coconut peanut sauce. This simplified version of the classic Pra Ram Thai dish is great as an entrée with rice.

I don’t go out for Thai food that often anymore, but when I do, I think it’s safe to say that anything that comes with peanut sauce is bound to be a favorite.

If you’ve had peanut sauce before, you’d know just how creamy and exotic this dip is. I swear it goes well with pretty much everything. In Thai restaurants, peanut sauce is often served with grilled chicken skewers as an appetizer or poured onto an entrée as a sauce. And if you’re obsessed with it, as some of my sister’s friends are, you’d order a side of it with anything you order. That’s how addictive they can be.

Coconut Ice Cream

Creamy coconut milk mixed with condensed milk for a simple yet amazing little dessert. With just two ingredients, this ice cream is coconut-y and rich with just the right amount of sweetness.

We almost never have freezer space, but I always like to keep a pint of ice cream in there, in case of emergencies. You never know when you need your ice cream.

I love ice cream (and chocolate) because there are so many varieties. You just can’t try them all. But as much as I like eating them, I can’t eat too much of it. I feel that many of the brand name ice creams are way too sweet, which means I can only eat a spoonful or two before I have to stick it back in the freezer. Does anyone else feel the same way?

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