Can’t Be Effed To Cook (CBETC) – Five Things To Do With A Can Of Chickpeas

tinned chickpea salad

Goooood morning readers!

I hope you’re all feeling fresh and perky – I am – I’ve finally got my hands on nut milk bags and have been making green veggie juices at home, sans juicer. They make me bounce! And not in the fat way!

Anyway, what I’m actually writing about today is food for when you don’t feel quite so fantastic. These are the things you throw together when you just can’t be f’ed to cook. Maybe you have had some long days at work. Maybe you haven’t done your grocery shopping and feel like there’s nothing to make for dinner. Maybe you’re just feeding yourself, and I know that when I’m on my own I often can’t be bothered. Whatever the reason, all I ask is for you to keep some tinned chickpeas in your pantry. Or any legume really. And then what I’m going to do is show you five simple things to do with that tin of chickpeas. Continue reading

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Fifty Shades of Green: Golden Beet’n Barley Salad and the Basic Green Smoothie

When is a meal not a meal? When it’s missing greens of course! If you thought otherwise, I’d like to know your name and how you got in. Kidding… even if you thought meat I’d still let you read my blog. Everyone is invited to this party. Greens for all! Greens in everything! Greens forever! Greens in every shape and form and colour! Fifty shades of green! Continue reading

The Nudist Raw Foodist: gettin’ fresh with food

It struck me this morning as I sipped my green smoothie, that if I were a nudist, I would definitely become a raw foodist. Running around the jungle in your birthday suit just seems incongruous with the idea of sitting down to a roast dinner with a knife and fork, don’t you agree? In my mind it would be far more fitting to eat freshly picked fruit, while leaping from branch to branch and swinging on vines (hoo-hoo-hoo-ha-ha-ha).

While I’m not quite there yet with the whole nudist thing, or the raw foodist thing, I’m certainly partial to an excellent salad or refreshing raw soup. Continue reading

Pretty in pink: Strawberry and Plantain Salad

fat free plantain salad

If you’re wondering what on earth a plantain is, don’t worry, so was I when I read about it in Vegan Soul Kitchen. But then I saw them stocked at what is fast becoming my favourite store in the world, Redfern Fruit and Vegetable Market, and decided to branch out into the unknown. I’m so glad I did, it is absolutely delicious! Continue reading

The return of the food processor: Pesto Pasta Salad, Bean’n’Basil Besto, and breakfast in a wine glass

Ash’s version: traditional pasta

Hello again world! Yes, I’m alive. Apologies for the delay in posting.

Rather than attempt to post recipes twice each week, I am taking a quality-over-quantity approach. After all, these recipes must be worth repeating, and if I’m draining my creative juices and giving you less-than-amazing dishes, not only will you be disappointed, but I won’t be living up to my own standards. While blogging is important to me, if it is to reach a high standard, it has to be sustainable along with other big time-consuming priorities: working, studying and fitness. So please bear with me, and when you visit Cat’s Kitchen, expect to see a high quality weekly post. I will be only sharing the best of each week with you, which often will mean that each post will include multiple recipes.

Such as today’s. In celebration of the return of my food processor and blender, I succeeded in using each and every part of it – the blender, the big-bowl processor and the small-bowl processor. For breakfast, I made a apple, berry and coconut smoothie – satisfying and delicious. Lunch was a pesto pasta salad, two ways. Creamy, fresh and believe it or not, oil and nut free. The final recipe is a bit of a fusion between a bean dip or hummus, and basil pesto. Bean’n’basil pesto? Let’s call it a besto. Continue reading

Exhilarate your morning: Delightful Breakfast Salad

Breakfast salads are all the rage at the moment. I first stumbled across one at One Arab Vegan, who was inspired by a recipe at Choosing Raw. A quick Google search showed that it’s not just us veggie nuts who are onto it, multitudes of omnivores have jumped on the bandwagon, with salads including more traditional ‘breakfast’ ingredients like bacon and eggs.

So why the craze? Because it’s awesome. Continue reading

Sweet corn and zucchini coleslaw

Before an exam, my favourite meal is a big invigorating salad. Given that I’ve got to be all sharp and alert for the next 2-3 hours, with 100% focus, the worst would be to eat something greasy and heavy.

Have you ever had a ‘food coma’? The sleepy-after-Christmas-dinner kind of feeling? That’s your body crying out in protest as it strains to digest what you’ve put in it, sapping all of your energy in doing so. Your brain usually feels sluggish too. Moral of the story – eat vegetables before an exam, preferably raw vegetables, and you’ll be brighter.

So this was what I packed on Wednesday to take to uni for lunch. Shaved cabbage, shredded zucchini, fresh sweet corn and sliced shallots, dressed with tahini and lemon. Yum. Filling. Brain food. The sweet corn balances out the tart tahini dressing, shallot adds some bite and the rest makes for a satisfying crunch. Continue reading

The sweet (vegan) life

In other words, La Dolce Vegan!

I’m very lucky, living across the road from not only one of my oldest, best friends, but also, she’s vegan! Recently she gave me this book, which I’ve now read cover-to-cover. And she is willing to jump around in front of my tv with me as I (we?) do the 30-day shred. She is wonderful. Continue reading

Sweet salsa salad with guacamole

Alliteration is fun.

So is this salad! The combination of roma tomatoes, capsicum and raw sweet corn makes for one very sweet – almost fruity – salsa. Top that with a fresh chunky guacamole, bottom it with some chopped cos lettuce, and you’ve got a sweet salsa salad! Continue reading

My week with Donna

Last week, by happy accident, all of the recipes I cooked were of a Mediterranean origin. Baked kibbeh on Sunday night (that Ash has been raving about all week – yay!), roast eggplant with za’atar sauce on Tuesday night, and Lebanese gazpacho on Wednesday. Along with a few extras such as za’atar and hummus. As it turned out, that worked so nicely, both in terms of our grocery budget and tastebud bliss, that I’ve decided to start a new thing – themed weekly menu plans. Continue reading