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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Not Another Thanksgiving Feast: Chickpea-Stuffed Choko

If you, like me, aren’t American and therefore don’t celebrate Thanksgiving, you might also find that the decadent holiday recipes abounding online can get a bit distracting. While I appreciate the sentiment of Thanksgiving, it can be difficult to plan healthy meals when there are all manner of indulgent dessert recipes and pies bombarding your eyes. But never fear, I am here! While today’s post is still a delicious recipe, it’s also very, very good for you. Perhaps if you did celebrate Thanksgiving you might want to make this to balance out some of that pumpkin pie.

As I’ve mentioned previously, I’m on a mission to try new fruits and vegetables. Sometimes it’s an item that I’ve never seen or heard of, sometimes it’s an item that I love but have never been game enough to cook, and sometimes it’s an item that has a bad rap. I like giving veggies a second chance. I find that usually it’s just a matter of doing it right. Case in point, chokos.

Continue reading

Feeling Fresh: Mum’s Hedgehog Slice and a Summery Lunch

As the days are counting down towards the end of my degree (34 days to go!), it’s beginning to sink in that for the first time in four and a half years, I won’t be juggling the insane stress of work with study. Needless to say, that’s a really exciting thought.

For a moment back there, a miniscule nanosecond of a moment, I thought “Whatever will I do with my free time?”. Then I forehead slapped myself. Oh, silliness is me, what a foolish thought. The more appropriate question is “However will I fit in all of the things I have been holding back from experiencing, learning or doing due to the time, stress and financial constraints that uni has entailed?” You see, I have a bit of a list of things that I’m trying to find time to do at the moment that keep getting put on the back-burner due to my demanding study schedule. But on top of this, I feel that in order to get the most out of every minute of every day, I need to be feeling my best. Continue reading

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

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

BBQ Chickpeas with Mushrooms and Onion

My camera is on holiday, so here’s a photo taken by a friend of mine while holidaying in France. It makes me happy just seeing all the colours.

Do you remember how I had been cooking to a ‘theme’ each week? I still sort of do, I just haven’t mentioned it in a while. This week’s theme is recipes from a book called ‘Tasty Chicken’. On a vegan blog you ask? Yes, I’m not exactly following the recipes. Continue reading

Ash’s smokey chunky tomato sauce. On an eggplant base with grilled asparagus and a simple salad.

At work last week I got an email from Ash, saying that he wanted to cook dinner one night and that he had an amazing recipe idea. And it was amazing. I actually stopped, a number of times, during dinner, to say ‘wow, this sauce, just wow’. It was that good. 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