Fresh Street Jr Chef Competition on Global BC

Catch me and my awesome mentor Chef Ned, this morning on Global BC between 7:45 and 9:00am. I'm so excited to be part of this competition!!

Yum! Vegan Banana Cornbread

I recently had a box of Trader Joe's Cornbread Mix in my pantry (I loooooove cornbread!) and we were getting ready to go to a picnic at Centennial Beach and I wanted to make a little snack. I was out of eggs! I looked online for egg substitutes. I found a perfect one! Bananas. Yum. Off your measurements on your cornbread mix are different then you can change the measurements. I did 1/2 a banana per egg. If your mix calls for more eggs just use 1/2 banana per egg.

Vegan Banana Cornbread

1 box of your favourite cornbread mix
3/4 cup oil (if your mix calls for more oil, add more)
1/2 cup any vegan milk (soy, almond, hemp, rice, coconut, etc.) ( if your mix calls for more milk, add more) (if you don't need it vegan, use whatever milk is in your fridge)
1/2 a banana (read paragraph at the top of the entry)

Add your banana, milk, and oil to a blender or food processor, blend until smooth. Add to a medium mixing bowl. And add cornbread mix, 1 3rd at a time. Stir in between adding. Grease a mini muffin tin then add batter. Bake in a 350F oven for about 20 minutes. Enjoy warm or at room temperature. If you have any recipe ideas, leave a comment down below! I love reading comments!!

Bon Appetite!
xoxo, Nailah

welcome summer…

Finally!! Summer is here!! This is one of my favourite recipes of fruit salad, we have made it a lot in our family in the past summers.

Feel free to add 1 or 2 more of your favourite fruits to make it to your liking or your families liking (I personally think that cantoloupe would be really good because I love the sweet flavour).

Nectarine-Mint Fruit Salad

2-3 nectarines (depending on size)
3 tablespoons-1/4 cup chopped mint (depending on your liking)
20 strawberries, hulled and quartered
1 baby watermelon or 1/2 regular sized watermelon, diced
1 generous bunch grapes, removed from stem and halved
1 mango (kind of hard but not too hard that it is sour),skinned and diced

Mix all ingredents together, chill. Enjoy! (it's THAT easy!)

currently snacking on…

Hi!!!! Finally a new blog post!! I'm super excited for this currently snacking on!!! Straight from Japan, let's enjoy Matcha Green Tea Kit Kat!!! I know, sounds super delish, I couldn't hold back when I heard that (so, I'm sorry if your mouth is watering right now or if I'm making you jelly 😉) !! Anyways, SUPER DELISH X100!! Ok. It's delicious. Sorry if you have been waiting for a blog post. But don't worry, I'll be off school soon and I will do more in the summer. Sorry again and I will talk to you later, bye!!!

Monday ***Asian-inspired Quinoa Salad

Today I made a quinoa salad with soy-sesame dressing and sautéed tofu and kale. I made a big batch so I could either have it as a snack or take it another day this week for lunch.

Asian-inspired Quinoa Salad

Dressing:

1/2 teaspoon sugar
2 teaspoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/4 cup canola oil
3 teaspoons toasted sesame seeds
2 tablespoons pickled ginger (like sushi ginger. It can easily be found in Japanese grocery markets or you can just use leftover ginger from eating sushi, like I did)

Quinoa:

2 cups quinoa
4 cups water
1 teaspoon garam masala (optional, I like the taste although it doesn't really match the Asian theme)
1/2 block firm tofu
4 ribs/leaves kale

Put the quinoa in a large saucepan over high heat. Stir until fragrant it will smell slightly nutty. Add salt and pepper. Add water and garam masala if using. Stir and bring to a boil lower the heat to low. Cover and leave for 15 min. While the quinoa is cooking make the dressing. Mix the 2 oils in a measuring cup. Set aside. In a small mixing bowl, whisk the soy and sugar until sugar has dissolved. Whisk in rice vinegar and add oils slowly in a stream. Mix in sesame seeds and finely chop ginger and mix. Keep in the refrigerator while you prepare the tofu sauté. Dice tofu in 1/2 inch cubes. Heat 1 tablespoon of olive oil in medium sautépan. Add tofu until light golden brown. Rip the kale into bite sized pieces into the tofu. Let wilt. Add in to the quinoa if finished. If your quinoa isn't done, wait until the quinoa is done then add the kale and tofu. Turn off heat and add the dressing. Serve hot or cold as a salad.

Hi!!

It's been a really long time so I just wanted to say HI!!! I am joining a sports camp next week and we have to bringna lunch. So, next week I am going to post (everyday) what I took for lunch and the recipe for it. Stay tuned!

currently snacking on…

Aloha from Hawaii! Well...not exactly. Funny how my mom picked up these "Kona Coffee Shortbread Cookies" from Trader Joe's the day before my grandparents come home from Hawaii. What do they come home with? Kona coffee cookies from Honolulu Cookie Company. And, Mauna Loa Milk Chocolate Covered Macadamia Nuts! So, that's what l'm nibbling on, or currently snacking on, now. Oh yea, and, the flowers in my hair in one of the pics is from Hawaii, too. ;)