cooking

PUT WHATEVER YOU WANT ROLLS

Hello readers

Vietnamese rice paper rolls are great summer meals.Once more, they are easy to make, healthy and oh so tasty.

Now with fusion cooking, there is so much room for you to be creative in the kitchen. So if you don’t have all the ingredients to make it the traditional way, you have a whole lot of other options. I’ve got a whole heap of rice sheets in my pantry and have been using all kinds of fillings. It’s very much like making wraps except with rice sheets.

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For a little inspiration, these are filled with avocado, tomatoes, sunflower seeds, spinach, rocket and orange but the combinations are absolutely endless.

Happy eating folks.

Sovanny xx

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TASTY VEGETABLE PASTA WITH CASHEW BUTTER

Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Spaghetti
Mushrooms
Tomato
Carrot
Capsicum
Parsley
Garlic
Onions
Olive oil
Powdered vegetable stock
Pepper
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.

Enjoy!

xx