After much thought, there was one homecooked meal I remembered fondly: apricot chicken. Maybe it was the sweetness that I loved so much…it was definitely tastier than a plate of mashed potato, peas and carrots, something else that I remember being served (and refusing to eat, haha). Or maybe it was the combination of the … Read more
These pizzas are a spooky twist on a kid’s favourite meal. While they may seem like a bit of extra effort, these pizzas are truly simplistic with only two toppings – a cashew cheese “web” and olive “spiders”. To make the web, I used a gooey cashew cheese and piped it onto the pizza using … Read more
I turned to Google and found a variety of caramel mud cake recipes that were virtually all the same. I chose this caramel mud cake recipe to veganise. But then how to make a Star Wars themed cake? Thank you Pinterest, you are a lifesaver – I came across this easy Star Wars birthday cake, … Read more
I made a pretty basic modification to my 5 ingredient lemon cheesecake – I left out the lemon and added mango. And that’s it. Just almonds and medjool dates for the base, and mango, bananas and coconut oil for the cheesecake. It sounds pretty stupid calling it a cheesecake actually, it doesn’t even resemble cheese … Read more
I’m currently hooked on anything lemon-poppyseed flavoured. You may have noticed, I’m not always very creative when it comes to flavourings…usually I just stick with chocolate. So I guess that’s why I’m so excited to branch out and make other flavoured sweets (dare I say I’m sick of chocolate? :O shock horror!) like these lemon … Read more
For my fusion challenge, I decided to make things easy and simply combine two of my favourite cuisines: Italian and Mexican. My favourite Italian dish? Pizza, of course. And my favourite Mexican dish? Nachos <3 So I combined them. Well, I made a Mexican pizza…with ingredients inspired by what I would normally use for nachos. … Read more
So I went grocery shopping thinking, ok, I’m going to make a lemon cheesecake. I need some macadamias and some lemon and maybe some agave, and some almonds and dates for the base too. Then I got home and unpacked my groceries and remembered I have some very ripe bananas in the fruit bowl that … Read more
Ratatouille is more of a dish I would make during the winter, as a lovely warming casserole to bake in the oven. So this is my summer version of ratatouille – ratatouille kebabs! Ratatouille kebabs I was a bit unsure about including the eggplant on the vegetable kebabs…I didn’t know if it would cook properly … Read more
A quick note about the ingredients: I used raw buckwheat, but ideally you’ll want to use activated buckwheat for best digestibility. You can buy activated buckwheat, or you can activate it yourself by soaking overnight and then dehydrating. The dehydrating is optional, but as I used dry buckwheat in this recipe, I don’t know if … Read more
I made this coconut mayonnaise as a necessity. Yes, it was very necessary! I needed some mayo for this cranberry chickpea salad sandwich by The Grateful Grazer (which was amazing, by the way!). The only store-bought vegan mayonnaise that I can find locally is laden with soy and canola oil, so I usually steer clear of … Read more
Raw apple pie, served in a jar, with luscious coconut cream on top <3 Raw apple pie One thing that I just could not get out of my head for this salad jar competition was that I NEEDED TO USE MY SPIRALIZER. Seriously, it’s just collecting dust at the top of my pantry, which is … Read more
One week, I made a quinoa crust, which I enjoyed but no-one else quite liked it. Going to have to play around with that one… Another week I made pizza crusts using spelt flour, which isn’t gluten-free so I guess that was cheating And this week, I made lentil pizza crusts. Lentil pizza crust Each … Read more
French onion soup with VEGAN cheese toasts. Yes, it’s vegan! Usually I’ll serve French onion soup with some sort of bread, usually homemade garlic bread. I made these awesome vegan cheese toasts to go with our French onion soup. Oh. My. God. That cheese! I adapted the recipe I found at It Doesn’t Taste Like … Read more
These doughnuts tick so many boxes for me: Vegan Gluten free Refined sugar free Oil free (except for a bit to grease the donut tray) And they contain a vegetable! Yay! The icing is full of beetroot too, and I am in love with the hot pink colour it turned out! Unfortunately the donuts didn’t … Read more
Using a blender has revolutionised the way I make pancakes. Previously, I would whisk my pancake batter with a fork for like 100 minutes until there were no flour lumps. These days, I just throw everything into the blender and blend for 30 seconds – meanwhile, I pre-heat my cast-iron frying pan. Using my blender … Read more
Chocolate and beetroot are like best friends. They always have a good time when they hang out together! (Actually, chocolate seems to be friends with everything…orange, strawberries, bananas, macadamias, even chilli…). Chocolate and beetroot really had a fun time in this raw choc beet cake 😀 First, there’s the chocolatey base. It’s topped with a … Read more
Traditionally, lamingtons are squares of sponge cake coated in chocolate and dessicated coconut. Sometimes there’s two layers of sponge stuck together with jam, although in my limited experience of traditional lamington eating, I never came across the jam filled lamingtons personally (I actually haven’t had a lamington for probably 15 years!). I did consider making … Read more
Freshly toasted hot cross buns, smeared with melting butter, paired with a warm glass of chocolate milk. I never did really enjoy that cheap chocolate anyway, especially compared to hot cross buns. However, with the amount of sugar, refined flour, canola oil, and additives in store-bought hot cross buns, I very rarely buy them anymore. … Read more
Choconana. Chocolate and banana. This is quite possibly my favourite flavour combination. I have made these oats every morning for the past few days. They are THAT AWESOME. You know the recipe is a keeper when your toddler requests it again! So much better than our regular toast for breakfast…(been reading about acrylamides…ew. Would you … Read more
My latest mango inspired recipe is this mango pan vegan pizza. It’s summer. It’s hot. Who wants to turn on the oven and heat up the house even more? This vegan pizza is quick to make, and is cooked over the stove too. The thin, crispy base won’t give you that heavy feeling from over-indulging … Read more
I nabbed the recipe from the back of a pasta packet and overtime I have transformed it into my own simple recipe. Pasta pepperonata The capsicums release a sweet and spicy flavour into the tomato sauce, and makes a flavoursome alternative to the basic napoletana sauce. Tip: I left the sauce chunky, but if you … Read more
