The easiest pineapple sorbet in the world

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.

Vermicelli Noddles, Tofu and Vegetables Stir Fry – Invention Recipe

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 oil in a wok, add sesame seeds, and stir fry the tofu (Reserve the marinate). In my case I did it in 2 batches. Stir fry for 1 minute and dry it in a plate with paper tower. (Try to keep the oil in the wok).

With the remaining oil in the Wok, add the Marinated (Soy sauce and lemon) and the hard vegetables ( I kept mushroom for later)…stir fry for 1 minute or 2, and add vegetable stock.
Add mushrooms.

Stir fry for another 5 minutes and add noodles.
The noodles will absorb a lot of the liquid. Keep stirring for another 3 to 5 minutes and add tofu again to heat it up to 1 minute.

Serve!

Melon Brain

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!

Black Bean Burger Recipe with Cilantro-Lime Mayo

That recipe comes from CuisineNie

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 mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo

In a small bowl, combine ½ cup mayonnaise, 2 teaspoons fresh lime juice, ½ teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Stir well.

Lightly toast 4 whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese (found in most supermarkets), 1 slice large tomato, and 3 slices avocado. Serve.