VIC LIC

Now that summer is finally heating up the weather, what about a super duper easy recipe for Pineapple sorbet that is actually also low fat, low calories... You will need a can of pineapple packed in juice. A few hours or a few days before, open the can of pineapples and pour everything that is inside into a freezer friendly container. When its really frozen, remove it from the freezer and let it sit in the counter for around 10 minutes. Use a knife and break the block in large chunks, and then place them in the food processor. Process the pineapple in the processor, stopping if you need to push the chunks closer to the blades. You should  do it for a couple of minutes until is smooth and with a creamy consistency. Serve immediately. Left overs can be refrozen.

Here is an amazing and simple idea, that can be adapted in so many ways. Change one or other ingredient....change the bread... anyways, here is the recipe, for 2 people. Maybe you already have the pumpkin ready or something like that...so would be even easier. Image from taste.com.au Ingredients: 400g Pumpkin, peeled and without the seeds, cut in small squares. 40g baby spinach Olive Oil spray 1 tbsp sunflower seeds, toasted. 1 tbsp white vinegar 1 tsp olive oil 4 slices of bread Method: Pre-heat the oven 200º.  Line a baking tray with baking paper and place pumpkin. Spray with olive oil and season with salt and pepper. Roast for 35 minutes or until gold and tender. set aside to cool. Combine pumpkin, (washed and drained) spinach, and sunflower seeds in a bowl. Whisk the vinegar, oil, salt and pepper together and pour in the bowl. Mix it well. Put the mixture between the breads, and...BON APETIT...

I had Tofu and wanted to give it a try since I became Fishetarian a couple of months ago...I read about some recipes and adapted a little bit of this and a little bit of that and the result: Brilliant. you can use any vegetables, but I had those in my fridge. Ingredients (for 2 with left overs) half a pack Vermicelli Noodles (Or any other actually) Asparagus - 1 bunch 1 carrot 8 Button mushrooms a bunch of Green beans 1 package (250g) hard tofu 1 tsp of sugar 1 clove Garlic 1 small piece of Ginger 50ml Soy Sauce 1 tsp Sesame seeds 4 tsp Vegetable oil Vegetable stock (250ml) Some chilli powder if you wish Lemon Juice Method: First, drain the tofu in paper towel Cut in small squares Slice the Ginger and chop the garlic, and place it in a bowl with soy sauce and lemon juice and 1 tea spoon of sugar. you need enough liquid to coat the tofu...leave to marinate. Chop the vegetables Prepare the noodles as per package instructions. In my case, put it in cold water for 10 minutes. Heat up some ...

This is one of the most fantastic things I've seen lately. It is good fun for Kids and "older" kids. Definitely it  goes in a budget and it's friendly to everyone, vegan, vegetarian, kosher...you name it. The idea (And full instructions) come from here you will need: 1 watermelon (seedless) - a vegetable peeler  - a paring knife  - a large knife  - patience. Method:  - Slice of the bottom of the watermelon so it wont roll around. Like building a base for it.  - peel the green skin off the watermelon.  - score brainy folds in white flesh. - Using a sharp paring knife, carve channels out of melon to resemble the cortical folds - Done!

That recipe comes from  CuisineNie Black Bean Burger Recipe with Cilantro-Lime Mayo Burgers: In the bowl of a food processor, pulse 4 slices stale or toasted whole wheat sandwich bread to form breadcrumbs. Pour into a bowl and set aside. Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add 1 medium onion, chopped, and sauté until soft. Add 2 cloves garlic, minced, 2 tablespoons minced jalapeno pepper (membranes and seeds removed – unless you like more heat), and 1 teaspoon ground cumin. Saute for additional 2 minutes. Scrape the mixture into the food processor. Add 1 (15 oz.) can black beans, drained and rinsed, 1 ¼ cups cooked brown rice, 2 teaspoon fresh lime juice, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add ½ of the breadcrumbs and ¼ cup chopped cilantro. Using a wooden spoon, stir the mixture until combined. Divide the mi...