Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

gochujang-hummus-tnscc-1

If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

gochujang-hummus-tnscc-2

The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

gochujang-hummus-tnscc-3

And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

name2

twitter pinterest instagram googleplus facebook

I am also taking this at

Spicy Tomato Eggs

A healthy comfort food that’s delicious, spicy and filling. It’s very easy and quick to make, too. 

Spicy Tomato Eggs - TNSCC 2

Last week, my boss asked me to do my most hated thing at work- FILING! I dislike filing stuffs more than I dislike cinnamon (does it have to be all food-related?). I didn’t have any choice, but to comply. I was started doing my thing when my colleague arrived with her kids. The 13-year old girl told me filing is very easy:

The 13-year old girl: Hey, what are you doing? Why all these folders on the floor?

Me: The boss asked me to file all these stuffs and your Mom knows I hate filing.

The 13-year old girl: Really? Filing is really easy. See, in my room, I have so many papers like you. They are filed according to subjects. 

Me: See, I also know how to file. I take the papers and stuff them inside the office cupboard.

And everybody laughed.

After our conversation, I started thinking “What if I just imagine my office files as subjects? Maybe I’d be better at it.” I still haven’t finished what I started, but I am getting there. 😉

Filing those loads of papers was not an easy task for me that it slowly drained my battery. During such times, all I can do after a tiring day at work is to prepare something comforting, easy and quick. Well, not a “5-minute quick”… it’s longer than that, but not too long.

Comfort food doesn’t have to be sweets all the time (Is this me talking?), pasta and all those big burgers and cups of rice… sometimes, it can just be as simple and this Spicy Tomato Eggs. Of course, egg should be one of my comfort foods. 😛

Spicy Tomato Eggs - TNSCC 1

I love dish that’s tomato-base, so I loved this dish a lot. I love how the chickpeas give texture to the dish, which I am sure dried (and soaked) chickpeas is better than the canned one. This is best served warm and with toasted bread. I hope you will love it.

Spicy Tomato Eggs

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 3 tbsp harissa
  • 2 x 400g canned plum tomatoes
  • Handful of coriander, roughly chopped
  • 2-4 eggs
  • 400g canned chickpeas
  • Salt and pepper, to taste
  • Toasted bread, to serve

Instructions:

  1. In a deep skillet with medium heat, add in olive oil.
  2. Sauté onion and garlic until fragrant.
  3. Add in smoked paprika.
  4. Add in canned tomatoes. Mash plum tomatoes with fork.
  5. Add in harissa paste.
  6. Add in chickpeas.
  7. Simmer on low for 10 minutes.
  8. Add in some of the coriander leaves, reserve some for garnish.
  9. Using the back of the ladle, create wells for the eggs. Crack one egg over the ladle and carefully, remove the ladle, leaving the egg on the well. You can create until 4 wells.
  10. Season each egg with salt and pepper.
  11. Put the lid on and cook the eggs for 2 minutes or until the white is cooked, but the yolk is still soft.
  12. Garnish with the remaining coriander leaves.
  13. Serve with toasted bread.

Source recipe: Spicy Tomato Eggs by Donal Skehan

I am late at this week’s Fiesta Friday # 130, but I am bringing something I know you will all love. 😀 Thanks to our co-hosts this week, Aunt Juju and Petra. Thanks also to our lovely lady, Angie.

Have a fun weekend to all. Happy Fiesta Friday!

name2

twitter pinterest instagram googleplus facebook

Also shared at

Guest Post @ Su’S Healthy Living: Roasted Eggplant Fan

I am really delightful to be doing another guest post for someone who is on a “nice side”. 😀 I love being invited by our vegetarian/vegan friends so I could leave my sweet tooth behind and eat and make something healthy.

Today, I am so happy to tell you that Su @ Su’s Healthy Living invited me to do a guest post for her. Unlike the first time I was invited, I am a little confident this time due to the food explorations I already did. Now, I know more veggie recipes which I am planning to make and share them with all of you.

Su is such a talented woman and an amazing friend. She has so many recipes that had me drooling. 😀 I am sure most of you knows her already, but for those who are not, please visit her blog, Su’s Healthy Living for more inspirations. 😉

For today’s guest post, I did Roasted Eggplant Fan which I really loved! I served it with lemon-tahini sauce and more feta cheese! That was a perfect food marriage, I tell you! For the recipe, please visit my guest post at Su’s Healthy Living.

Roasted Eggplant Fan - TNSCC 3

Thanks for being with me today. Please don’t forget to spread some smile today. 😀 ❤

name2
twitter pinterest instagram googleplus facebook

Cocoa Crusted Roasted Cauliflower

Weird, but delicious! 

Cocoa Crusted Roasted Cauliflower - TNSCC 2

Let me ask you –

Do you have weird food combinations? Do you eat something weird and nobody could understand? I am one of those people.

Let me give you an example:

I accidentally discovered that I love fried chicken and strawberry jam in a sandwich.

I love Milo on my rice when I eat scrambled egg or processed corned beef.

When I was a kid, I eat sunny side up eggs, broken down with my rice and add a little water and salt to it. Though I must admit that I still do that once in a while. 😀

And I still cannot understand the combination of banana and peanut butter.

Uhm, how about cocoa powder and cauliflower? I know, right?

I bumped into a recipe, but I just cannot stop thinking about it and the only thing I have to do to understand is to try it.

Cocoa Crusted Roasted Cauliflower - TNSCC 1

You know I am not very good in describing how the food really tastes like, but these are so good. Maybe you just have to use your imagination. 😛 These are also good with a splash of tahini sauce or maybe serve with hummus! Yum! 😉

Cocoa Crusted Roasted Cauliflower

Ingredients:

  • 1 small cauliflower, broken into florets
  • 1/4 cup extra virgin olive oil
  • 1 tbsp cocoa powder
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sumac, optional

Instructions:

  1. Preheat oven to 400 F degrees. Prepare a parchment-lined baking sheet. Set aside.
  2. In a small bowl, combine cocoa powder, smoked paprika, salt and sumac. Coat cauliflower florets in olive oil. Using a fork or tong, hold florets at the stems and sprinkle each with the cocoa mixture.
  3. Place on the prepared baking sheet.
  4. Bake for 20-30 minutes or until cauliflower is fork tender.
  5. Serve immediately.

Source recipe: Cocoa Crusted Roasted Cauliflower by Apron Strings

What do you say, my friends at Fiesta Friday #120? Thanks to Angie, Loretta and Linda for this week’s party.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

name2

twitter pinterest instagram googleplus facebook

I am also sharing at

Easy Microwave Hummus

Chickpeas skins removed and microwaved for smoother and creamier hummus – you’ll want to eat this straight from the container

Easy Microwave Hummus - TNSCC

Did you experience craving for something and you just can’t let it pass? It’s not a chocolate craving this time. 😀

I’ve been on a chickpeas kick lately and I’ve searching like crazy for recipes that includes chickpeas. I am not sure how many recipes I have seen and saved. I wanted to make them all in one time, but I am only human who gets tired… so I’d go with the easiest first.

When I hear the word chickpeas, the first thing that comes to my mind is hummus. I’ve been very much in love with hummus, but we don’t see each other that much. There’s only me to blame. My mouth starts to water whenever I see a creamy hummus. There’s a special connection between me and hummus, by the way, that only both of us can understand. 😀

Easy Microwave Hummus - TNSCC 2

Being said that I had this bad craving, I did not settle for store-bought or ready-made one – I wanted to make my own.

Making hummus with the canned chickpeas will not take that long, but I wanted to do a little something with regards to the texture. I prefer not-too-grainy hummus. I’ve read that removing the skin will make it creamier and microwaving will make it smoother. I wanted creamier and smoother hummus, so I did both.

Easy Microwave Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • Salt, to taste (start with 1/2 tsp)
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Paprika
  • Roughly chopped parsley

Instructions:

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. (You can do this while watching your favorite TV show or movie.)
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave for 4-5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt and tahini. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.
  7. Transfer into container and place in the fridge for thicken up and develop flavor.
  8. To serve, drizzle more olive oil, chickpeas, roughly chopped parsley and paprika. Serve with your favorite crackers, veggies or pita bread.

Source recipe: Best Ever 5 Minute Microwave Hummus by Minimalist Baker

Notes:

Skinning the chickpeas is totally optional. If you don’t prefer to skin the chickpeas, I suggest you go with 1/2 cup tahini as per the source recipe.

If you prefer to skin the chickpeas, 1/3 cup of tahini is just the right amount to avoid the hummus to be thin.

But then again, your version, your preference. 😉

I really love how this came out – just the way I wanted – creamy and smooth! I literally ate this straight from the container. So so good! Maybe I’ll try using dried chickpeas next time and compare it with using canned one. Hmmm… 😀

Happy Fiesta Friday # 107 to everyone! So… what do you think of this one, Angie? Hmm, how about you, Margy and Su? Thanks for attending to all of us, lovely people!

Wishing you a day full of smiles! 😀 😀 😀

name2

twitter pinterest instagram googleplus facebook

I am also sharing this very easy recipe at

Featured:

{Versions & Verdicts} Linda’s Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness; veggies to add texture. It’s filling, delicious and it’s healthy. 

Chorba M'katfa - TNSCC 1

Hi, Linda! Surprise! 😀 It’s your second time here in V&V! I hope you like my post!

****

I have mentioned before that I shy away from trying foods from different cultures as I am scared not to get things right the way they should be. But finally, I started exploring.

Linda is one of the blogging friends who inspires me a lot. She is just too good to help me with anything I don’t know or anything which I am confused about. This is not the first time I am featuring her for V&V and I am sure this will not be the last. I have tried some of her recipes, being Batata Koucha as the first one. It was really delicious and it was also one of my cousin’s favorite beef dishes. She has so many mouth-watering recipes that I want to try. Hmmm… 😀

I received Dioul sheets from a lovely friend and I knew that was the right time to use them.

IMK, Sept 2015 7

Dioul sheets are very thin sheets made with semolina. They are very thin, yet they are not as sensitive as Filo sheets. They are super, super crunchy and oh so good!

IMK, Sept 2015 8

Linda mentioned in her one of her posts about this Chorba being paired with Bourek. So, to complete the Algerian experience, I also made Bourek to pair with the delicious Chorba.

Bourek - TNSCC 3

The Boureks were so good. In fact, I used all the Dioul sheets I received for Boureks. They are really tempting and very hard to resist!

Now, back to the Chorba.

The Chorba screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I didn’t know I’d love the smell of coriander that much! It was just so wonderful. I just can’t put everything into words – you just have to try this yourself. 😛

Chorba M'katfa - TNSCC 2

Chorba M’katfa (Red Soup with Vermicelli)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup white onion, chopped
  • A bunch of fresh coriander
  • 1 tbsp paprika
  • 1 liter of water
  • 1 tsp Harissa paste
  • 100g chickpeas, soaked overnight
  • 1 cup zucchini, chopped into small pieces
  • 500g canned peeled plum tomato, canned
  • 50g fine vermicelli
  • Cooking oil
  • Fresh coriander leaves, to granish
  • 1 lemon, to drizzle
  • Salt and pepper, to taste

Instructions:

  1. In a blender, puree your canned tomatoes. Set aside.
  2. In a large pot with medium heat, add about 3 tbsp of cooking oil (I used sunflower oil).
  3. Add harissa, paprika and chopped coriander. Stir to cook for about 5 minutes.
  4. Add in 1 liter of water.
  5. Drain and rinse the soaked chickpeas, add them in. Also add in chopped zucchini.
  6. Add in the pureed tomatoes. Mix to incorporate.
  7. Cover the pot and cook for about 40 minutes.
  8. Remove the pan from the heat and add in the vermicelli.
  9. Set aside for about 20-30 minutes or until the vermicelli is cooked.
  10. Add salt and pepper to taste.
  11. Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.

Linda used artichoke hearts and green peas. You can see her recipe here: Chorba M’katfa, Red Soup with Vermicelli by Linda @ La Petite Paniére

This Chorba is best paired with Bourek. You can find the recipe here.

Note: If you feel that your soup is too thick, you can add water little at a time.

Chorba M'katfa - TNSCC 3

I hope my friends at Fiesta Friday #102 will love this delicious Chorba and Bourek. Thanks to our dear Angie and to our amazing co-hosts, Elaine and Julie. Hugs to you for doing a great job!

Wishing you a day full of smiles! 😀 😀 😀 And happy weekend!

****

I am also sharing this at Saucy Saturdays | Happiness is Homemade | Totally Terrific Tuesday | Turn It Up Tuesday | What’s for Dinner | Throwback Thursday |  Melt in Your Mouth Monday | Recipe of the Week | Turn It Up TuesdayLou Lou Girls Fabulous Party | Cook Blog Share | Cook Once, Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIYTickle My Tastebuds Tuesday |

****

Featured at: Turn It Up Tuesday Link Party #123 | Cook Blog Share 

name2

twitter pinterest instagram googleplus facebook

 

{Versions & Verdicts} Elaine’s Lebanese-Inspired Marinated and Roasted Chickpeas and Potatoes

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 4

Chickpeas and potatoes marinated for 24 hours – so full of flavors, so tasty and insanely awesome! 

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 2

I could literally eat this very single day!!! – Elaine

****

I can’t predict things. Of course, I can’t. I am not a physic.

But I can feel that something will happen. Sometimes I can tell what it is and other times, not. It happened to me several times.

I will be going on a short break and will be in a place where internet connection has no assurance, so I wanted to be a co-host before that… but Angie somehow read thoughts over the clouds and here I am. It’s crazy, but I knew she’ll ask me if I want to choose my partner – she did. I was thinking about a certain person, but I thought of letting Angie decide. I was literally smiling when I replied “Anyone would do”. But honestly, (again) I knew she would choose Elaine. The next day, I mentioned Elaine’s name before I opened my email and Hiyaaaa! It’s Elaine!! 😀 Elaine is not only a fellow blogger, but a very good friend as well. And I am very blessed to have her around. ❤

Enjoy the fun and join Fiesta Friday #83 by clicking the badge below. Please do link up, guys! 😉

fiesta-friday-badge-button-click-to-join1

****

I have mentioned somewhere that I have about 10 or 11 topics to write, and they already have their dates. And my V&V which features Elaine’s amazing recipe is scheduled also today. How awesome, yeah? I have already set the date even before Angie emailed me about co-hosting. 😉 And I am very thrilled!

On to the amazing, amazing recipe…

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 3

My mouth always waters when I see Elaine’s post. I must admit that she inspires me a lot to eat those fabulous foods. I am always in awe of her creativity and talent. The first time I saw her Lebanese Inspired Marinated and Roasted Chickpeas and Potatoes, I told myself I am going to make it. It took me some time and I regret that. I also love Selma’s take on it with chicken thighs, but I decide to make Elaine’s first.

Lebanese Inspired Marinated And Roasted Chickpeas and Potatoes

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:

  • 400g floury potatoes
  • 1 lemon, juiced
  • 8 whole cloves garlic
  • 75 ml olive oil
  • 1.5 tsp soft light brown sugar
  • 2 tsp mayonnaise (egg free if you would like to make this vegan)
  • 2 tsp Harissa paste (use less if uou want it less spicy)
  • 1/2 tbsp tomato paste
  • 400g tin of chickpeas
  • Salt and pepper, to taste

Instructions:

  1. Peel your potatoes and cut them into chunks. Wash and drain. Drain the liquid from your chickpeas. Place them in a shallow dish.
  2. Add in the rest of the ingredients and mix very well. Tightly cover the dish. Place it in the fridge for 24 hours.
  3. Nexy day: preheat your oven to 360 F. Remove the lid/cover from the dish and replace with aluminum foil. Bake for 45 minutes. After completing the 45 minutes, bake uncovered for another 20 minutes or until the crips and lovely golden brown.

For the original recipe, kindly visit Elaine’s post. And for more mouth-watering recipes, please do take time to visit FoodBod. 😉

Lebanese Inspired Marinated Chickpeas & Potatoes - The Not So Creative Cook 4

Oh my! This dish is insanely good! The flavors are just in balance and it’s really super tasty after the 24 hours marinating process. I strongly recommend this! 😉

What do you think, Elaine? Are you surprised? 😀

I hope you all loved my V&V for today and please don’t forget to link up. 🙂 Have fun at the party!

name2

twitter pinterest instagram googleplus facebook

I am also sharing this amazing dish at:

****
Hey, I have other vegetarian dishes as well. 😉
thenotsocreativecook-Chopseuy2
thenotsocreativecook-StringBeans2

 

Meet New Bloggers #39

Happy Monday, Friends. How was your weekend? I hope you all had a wonderful weekend. As for me, its kinda exhausting, but I have managed somehow to watch few episodes of Arrow. I also did some baking which I will share with you very soon. 🙂

But you know why I am really here, yes? To bring you another set of awesome bloggers. 😉

***

Maple + Butter

Olivia is a lover of all homemade foods – may it be sweet or savoury. Like the others, she writes about her kitchen failures and experiments:

“I wanted to do this because I feel that it serves as an amazing reminder to both myself and anyone who aspires to be a great baker someday – that one bad dish does not define the quality of food you are capable of making!” 

I just love that last part. ❤ Olivia, you are the maple + butter to my pancakes. Can I have few slices of your Browned Butter Brownies? 😀

Goodness is Gorgeous

Stacey is a lover of food, wellness and natural health. After diagnosed with a rare illness called Vascular Ehlers Danlos Syndrome, she has been been learning to treat her body with kindness, including eating a plant based diet and gently exercising in the hope of staying well.

“This is a place where I aim to educate others on how to nourish yourself, a place where I share my recipes to show how easy it is to use whole and healthy ingredients to create all kinds of goodness that will love and nurture your body.”

I may not be health concious, but I know that healthy desserts is not always boring just like this very pretty No Bake Coffee and Walnut Cake.

Gluten Free Bakes and Bites

P has been diagnosed as Coeliac. She loves to eat and bake, and now revelling in learning this all over again as she adapts to a gluten free diet. She also wants to inspire others:

“If my experiences help any other gluten free dieters out there along the way, then that’s all the better!”

While P is insiring others, let me just enjoy this ‘Breggfast‘ of hers. 😉

A Cupcake for Love

Parvathy just started cooking when she found out that her husband is a complete foodie just like her. She loves baking, travelling and photography, too.

“Color, texture, aroma, quality, nutrition and the very experience of not just creating but also enjoying the feeling of sharing such a delightful journey is what food means to me.”

And speaking of aroma, this Indo/Chinese Style Chili Chicken makes me want to get a cup or two of rice right away. 😀

Flavorful Bakes

From the blog name itself, you could say that Ranjana loves something flavourful and at the same time, she loves to bake.

“You could say that I am baking obsessed. I believe that nothing can replace the satisfaction of flipping that cake from its pan to realize that it has baked perfectly, to stand back and adore the cake that you painstakingly ‘decorated to perfection’ or savoring those baked samosas without the guilt that’s usually attached to them.”

Ranjana is a vegetarian, too. One of the dishes that caught my attention are these Vegan Zucchini Onion Fritters. Yum! 😀

***

I hope you have time to visit these amazing blogs. Enjoy the week. 😉

name2
twitter pinterest instagram googleplus facebook

Guest Post @ FoodBod: Spicy Baked Beans and Eggs

It is really amazing how this food blogging thing lets you get out from your comfort zone or think out of the box. For those who have been my blogging buddy for long, you already know that I love meaty dishes and sweets. I love veggies, too, but I don’t make them frequently. If you are staying in a place where you are the cook and your companions don’t eat that much of veggies, it is difficult to make just for one. By saying that, it means that I don’t Google vegetarian or vegan recipes at all. I even interchange the two, thinking that they are completely the same.

I have been invited to do a guest post multiple times, but the restrictions are few.

When Elaine invited me to do a guest post for her ‘What would you feed me?’  I got very excited. Excited to explore and make something I usually don’t.

Elaine is an amazing friend. She is very supportive. She is very encouraging and patiently assists me in whatever I needed to know. Really, I cannot put every word to it. She is an awesome person. I love chatting with her, too. 😀

The moment she told me about it, I already knew what to make… only to find out that she already has it on her blog. She said that it is completely fine saying that it is my version. Still, I want to make something else for her. With all the vegetarian dishes I have found, I was amazed by how many are they and how many I am able to make. But I have to stick to one.

Spicy Baked Beans & Eggs 3

I thought of making this Spicy Baked Beans and Eggs because I love spicy foods, beans, tomato-based dishes and of course, I love eggs. So it is just right to put them in one dish. Apart from that, this dish is very easy to make. Please visit Elaine @ Food Bod to get the recipe. 😉

I also want to thank Selma for helping me out on my guest post. ❤ And I am really happy and proud that Elaine loved this, too. 😉

I hope you enjoy and visit Elaine’s blog. Have a fab day!

name2
twitter pinterest instagram googleplus facebook

 


I am sharing this at