Here’s an ever-growing collection of our favourite face-free things to eat, with handy links to each recipe. Get cooking!
Recipe: easy peasy noodle salad
Easy. Delish. Healthy. Nuff said. What goes in: 100g snow pea sprouts 1 large cucumber 1 large carrot 2 spring onions 400g Soyco Japanese tofu 100g uncooked rice noodles 1 tbsp minced ginger 1 tbsp white wine vinegar 1 tbsp sushi vinegar 3 tbsp olive oil 1 tbsp soy sauce Juice from half a lemon Salt and pepper to taste How you do it: Heat water in a saucepan, add the rice noodles and cook until soft. Strain, rinse with cold water and set aside to cool. Chop the cucumber, carrot, onions and tofu and place in a bowl. Add the sprouts and the...
read moreRecipe: Bread and butter pudding
Winter is almost upon us in Australia and when it gets cold my body tells me carbohydrates are the only way to go. Who am I to say no? This recipe is an old time favourite that my Mum used to cook for us when we were teeny tiny. I have modified her recipe just slightly to make it completely vegan but the majority of the recipe is all her doing. The smell of cinnamon, sultanas and baking bread take me back to when I was a little girl and I would hang around in the kitchen waiting to hear the clatter of plates, knowing that the pudding was...
read moreRecipe: Mum’s apple crumble
Looking for something delish to cook up for Sunday dessert? We recently shared our Mum’s apple crumble recipe over at Vegan Mother Hubbard. Pop on over and check it out and don’t forget to say hi to Sandra while you’re there. Love Alana...
read moreGuest recipe: Vegan Mother Hubbard’s ginger pistachio chews
I stumbled across Sandra’s blog, Vegan Mother Hubbard, about a month ago, the beautiful home cooked food drawing me in. As I began reading I discovered a couple who are so much in love, raising two gorgeous girls and doing it all with vegan food. I personally don’t know any vegan couples and I certainly don’t know any vegan men so how refreshing it is to read that it is actually possible to have it all and not have to drop your ethical, moral ball at the same time. Sandra definitely inspires me, both with her cooking and her...
read moreRecipe: Anzac bickies
Tomorrow is ANZAC day. Aussies all over the country will rise before the sun to attend their local Dawn Service, a time to reflect and remember the sacrifice of those who have died in war. Later there will be street parades, games of two-up in the local pubs and many a schooner of beer. I have bribed my Canadian flat mate, Jess, with the promise of Anzac bickies and freshly brewed tea if she rises with me at 3.30am tomorrow morning for the Brisbane Dawn Service. She agreed. So right now the little house with the green walls is filled with the...
read moreLetters from a couch surfer // part two: Slovakian goulash recipe
I arrived after dark, clutching a small box of homemade Polish cakes sent with me from Kraków but somewhat crushed (sorry, Aga!) during the seven-hour train journey to Žilina in northern Slovakia. Katarina met me at the station and we took a hair-raising car ride through slippery streets to her home, the Madman grinning maniacally from behind the wheel all the while. So began the most rambunctious, surprising and at times frightening Easter weekend of my life. I couch surfed with the fantastically witty Katarina and her friends in this small...
read moreRecipe: roast pumpkin and garlic hummus
It’s Meat Free Week this week and so of course we had to give you a new recipe to try out. I have been working on this little guy for quite a while, tweaking it to get it just right. I busted this one out at our recent clothes swap party and the bowl kept emptying before my eyes so I reckon I’ve got the recipe pretty close to perfect. I think what perhaps got it over the line was the use of a very special pumpkin from two very special friends. What goes in 2 cups pumpkin, chopped into small pieces 6 cloves garlic Dried rosemary...
read moreRecipe: Layered mango and banana ice-creams
Jeepers this past summer was hot! It was so hot my makeup would slide off my face; I couldn’t walk around our front yard barefoot without burning my feet; a cold shower was just not cold enough and poor Mimi even lets us spray her with water. It was so hot Gumby would have totally melted if he went outside. Tony Abbott might even start believing in climate change. Ok, it probably wasn’t hot enough yet for that one to happen. Our little house with the green walls is air-con deficient so, when it’s this hot, we have to try...
read moreExciting news and a vegan peach cobbler to celebrate
Do I have some big news for you, amigos! I’m about to pack up and move to Spain! Today, after just over five months of waiting and hoping, I finally received word from the Spanish Consulate that my residency visa had officially been approved. I’m so unbelievably excited and just a tad terrified too. I’m heading over solo and while I have travelled sans companions before, this is set to be my longest foray alone. So yes, it’s daunting. But it’s something I’ve hungered to do for a really long time so I’m sure as heck not going to let a little...
read moreRecipe: Tomato and fetta Saturday toast
This is one of my favourite Saturday brekkies, especially if I’ve made it to the morning markets and picked up some freshly baked bread and just-picked cherry tomatoes. It’s easy and oh-so-delicious with the salty fetta offset to perfection by that zing of lemon and garlic. What goes in: A couple slices of bread Garlic clove Butter Handful of cherry tomatoes, sliced in thirds or quarters Crumbled fetta Cracked pepper Wedge or two of lemon How you do it: Prep by slicing the tomatoes, peeling the garlic and cutting the lemon wedges....
read moreRecipe: Roast tomato and broad bean spaghetti
Pasta is good and all, but sometimes I get bored with tomato bases. This gem is the perfect solution, and healthy to boot. The just-burnt tomatoes, the zing of lemon, the rich green beans; it makes for a lovely, summery dinner. What goes in: Two 250g punnets of cherry tomatoes, sliced in halves Olive oil spray 320g dried wholemeal spaghetti 2 cups frozen broad beans, thawed and peeled 2 teaspoons olive oil 4 shallots, thinly sliced 2 garlic cloves, chopped 50g baby rocket leaves 1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice 1...
read moreBread rolls and 2013 fortunes
You might remember, just before Christmas, our family decided that this year we would create some new Christmas food traditions. I decided to make bread rolls and hide a little 2013 fortune card inside for each of our guests to find. Thanks to the help and direction of our Aunty Sharon, who has had loads and loads of bread-baking experience, the bread rolls turned out so light and fluffy and tasty – really, they were just perfect. You can get the recipe for these guys over here. The fortune cards placed inside the bread were my own...
read moreRecipe: Mum’s vegan mango and coconut ice cream
It’s going to be a long, hot summer, huh? The perfect weather for lounging at the beach, watching the cricket and munching on ice cream. Of course, vegans don’t really appreciate cream or milk in their ice cream but luckily there’s a way to make the good stuff sans dairy. This is another genius recipe from our dear mum, Cynthia, who rustled it up from Food.com. She used the totally dairy-free coconut milk, making Alana one happy little dessert eater. I was rather chuffed, too. What goes in: 3 cups coconut milk 1 cup sugar 2...
read moreGuest recipe: Frew’s pumpkin and purple carrot salad
I’ve now followed Alana down to South Australia to visit our wonderful family for Christmas and it was my turn to bunk down with our older sister, Candice and her partner Frew for a night. Cue vegetarian good times! Candice and I spent a fabulous day poking around Adelaide’s Central Markets, finding treasures in vintage stores, walking her dogs (despite a near-death experience when her exuberant labrador almost knocked me off my feet and straight into a creek!) and grazing on cheese platters. By the end of the day we were tired...
read moreGuest recipe: Luke’s mung bean masala
This recipe comes from a man who must be an absolute whizz in the kitchen, if the leftovers his wife brings in to work are anything to go by. Eventually my food envy became so extreme that Sarah had Luke type out a recipe to send my way. It’s simple, quick and packed with flavour. What goes in: 1½ cups of yellow mung beans (the more commonly available green mung beans are just as good although not as pretty in this dish) 1 tsp ground turmeric ½ tablespoon of Malaysian red curry powder or any other hot spice mix 1 tbsp grape seed oil...
read moreGuest Recipe: Frew’s carrot and cardamon salad
As promised, here is the recipe for the delicious carrot and cardamon salad created by Frew during my recent stay in the Adelaide Hills. It’s yum, it’s fresh, it’s simple, it’s perfect for summer. Enjoy! What goes in: 3 medium carrots, grated 6 green cardamon pods 1 tablespoon of cumin seeds 1 tablespoon of fennel seeds 1 tablespoon of pepitas Olive oil for dressing Lemon juice for dressing Salt and pepper to taste How you do it: Grate the carrot and place in a bowl. Remove the cardamon seeds from the pods, dry toast...
read moreGuest recipe: Frew’s pumpkin and chickpea curry
I’ve been spending a week with our older sister, Candy, and her partner, Frew, in their Adelaide Hills home. I have to admit that my eyes are green with envy each time I visit Candy and Frew’s beautiful home. This week Frew took me and his Dad, recently arrived from Denmark, on the ‘token’ walk around their stunning property. With beer in our hands and dogs at our feet, we strolled through the bushland as Frew pointed out wild flowers, native trees, the resident brown snake which had left behind it’s skin and the...
read moreGuest recipe: Frew’s white bean and sesame seed bruschetta with a trio of salads
What a way to start the holidays. I’m lucky enough to be spending a week with Candy and Frew hanging out in their gorgeous bush-surrounded house in the Adelaide Hills. Frew is not one to bat an eyelid over having to cook for a vegan and he never fails to make something scrumptious even if it has to be without meat. I promised myself I wouldn’t pester Frew for his recipes the very first night of arrival but this was so yummy I just couldn’t help myself. Luckily both Candy and Frew are no strangers to our blog post antics (see...
read moreLiving in Arnhem Land + a gourmet camping recipe // part two
It’s an eerie feeling, walking along a deserted beach as dawn begins to break and stumbling across tracks freshly made by an obviously sizeable crocodile. There’s beauty in the long, curved rut scored through sand by its heavy tail, in the sharp punctuation-like claw marks. But a feeling of deep uncertainty immediately settles in the pit of your stomach as your eyes automatically, nervously begin raking the landscape for a glimpse of the prehistoric killer who has this morning left the ocean and crossed the very sand you stand upon during its...
read moreRecipe: baked pesto mushies with crunchy cashew cheese
There was a couple I once knew who would make these amazing stuffed mushrooms. They’d bring them along to parties pre-made, chuck them in the oven for 10 minutes and pop them out for party-goers to munch on. You wouldn’t want to be in the bathroom powdering your nose when they got placed on the table. Blink and you would miss bagging yourself a delicious mushroomy morsel. I’ve dreamt of those mushrooms for a long while. Only problem is they had cheese on them and I never did actually write the recipe down. Then I realised...
read moreLiving in Arnhem Land + a gourmet camping recipe // part one
Imagine a land where the soil lies burnt and crimson beneath a crystal blue sky, punctuated by the searing sun and a changeable band of dusty green and grey vegetation. A land of deeply dark-skinned people with wide, white smiles. A land of heat and humidity that settles like an heavy, sticky blanket, morning and night. This fabulous Australian bushland, at once stunning, confronting, surprising and challenging, is my home for five weeks. I’m lucky to have been accepted into Jawun’s first indigenous corporate partnership program...
read moreGuest recipe: Frew’s zucchini fritters with truffle mustard vinaigrette + sangria
I’ve spent the past couple of days gallivanting around South Australia, catching up with my family and reconnecting with old friends – some I hadn’t seen in a decade – during my high school reunion. Now that was a blast from the past! Our eldest sister Candice and her wonderful master chef partner Frew again opened their Adelaide Hills home to me for a night and once more a vegetarian feast of bliss was served up. (You might remember Frew’s superb chickpea and celery rogan josh from earlier in the year.) As Candice and I...
read moreYou can make friends with salad // green tea noodle salad
Soba noodles are quickly becoming my most favourite food so imagine my happiness when I stumbled across veggie num num’s green tea noodle salad. A perfect salad to add to my list of salady friends.
read moreYou can make friends with salad // raw-vocado salad
Week 5 of my ‘you can make friends with salad’ challenge and this week was a goodie! Raw-vocado salad from Luminous Vegans took me by surprise. It’s so simple to make yet is packed full of flavour. I served mine with some leftover beans, corn chips and soy cream cheese. Yum! Recipe can be found here. Love Alana...
read moreYou can make friends with salad // curried bean salad
Wow, it sure is hot here today – 35 degrees in fact. It’s going to be a boiling summer. Luckily I’ve made great friends with lots of delicious, refreshing summer salads over the past few weeks. I can’t wait for the next BBQ to show some of them off. Today I experimented with curried bean salad from 101 Cookbooks. I chose to use black turtle beans, red kidney beans and cannellini beans. Delicious. Recipe is over here. Hope you’re enjoying your weekend. Love Alana...
read moreYou can make friends with salad // Superfood Spring Salad
This week Koren introduced me to a new friend – Superfood Spring Salad from The Weekend Edition. If you’re keen to give your taste buds a delicious surprise, the recipe is over here. I’m on the hunt for a new recipe for next week – I would love to hear about your favourite salad friends. Love Alana...
read moreYou can make friends with salad // International Quinoa Salad
International Quinoa Salad from Fatfree Vegan Kitchen befriended me this week. We danced a tangy lime tango and took time to smell the parsley. It’s a spring-time perfect salad. You should make it – now. The recipe is over here. Love Alana...
read moreYou can make friends with salad // Soba Noodle and Herb Tofu Salad
This week I made friends with soba noodle and herb tofu salad from Green Kitchen Stories. I don’t really even like tofu – especially raw tofu. But this recipe rocked my Thursday afternoon. Plus it’s so darn easy to make. Check the recipe out over here. Love Alana...
read moreGuest recipe: Belinda’s caramelised onion and lentil soup
I sometimes think my friend Belinda must be Superwoman disguised as a very chic, 30-something Brisbanite. Not only a brilliant mother to two adorable children while excelling in a fast-paced career, she’s a master in the kitchen and incredibly witty to boot. She also gets up early on weekends to go to the gym. Methinks this qualifies her as a super-being. Anyway, Belinda has kindly shared with us a special winter-warming soup. I reckon you should try it. She knows what she’s doing. ★ ★ ★ CARAMELISED ONION AND LENTIL SOUP...
read moreRecipe: red lentil and pumpkin soup
The pumpkin that Heidi and Daz gifted us last weekend just keeps on giving. I have coined it ‘the pumpkin of love’ because I love all the food we have made from it. I made this soup up as I went throwing in whatever I thought would taste good. That’s the great thing about soups – you can’t really mess them up. This makes a HUGE batch (probably about 8 servings) so feel free to half it if need be. What goes in: 1400g pumpkin (yeah that’s right, 1400g – it’s not a typo) 1 cup of red lentils...
read moreRecipe: Vegan pumpkin scones
Once upon a time we were gifted a pumpkin, a perfectly-rounded Japanese pumpkin with crisp green skin and sweet orange flesh. And by once upon a time, I mean this weekend. Our lovely friends Heidi and Darren popped up from Sydney and kindly brought us a big fresh pumpkin bought from a roadside stall. What a delightfully unexpected gift! After making them pose for several ridiculous photos complete with farmer-style hats, large knives and our little kitty, we decided to incorporate the pumpkin into our breakfast. The internets seemed unable to...
read moreRecipe: Chocolate Mousse
My beautiful friend, Julie-Anne, gave me this delicious recipe when I first told her I was thinking about switching to a vegan diet. It’s the perfect (healthy) solution for busting away those evening sugar cravings. What goes in A handful of fresh dates (you can use dried dates just soak them in hot water for 10 minutes beforehand but fresh is much better) 2 very ripe bananas 1 very ripe avocado 2 tablespoons of unsweetened cocoa How you do it Start by blending the dates until smooth. Throw in the bananas, avocado and the cocoa and...
read moreRecipe: chocolate ice cream
Every girl knows that lonely Saturday nights in front of the television require ice-creamy goodness. One such night had me scraping the cupboard desperate for something to kill my sweet tooth (we’ve all been there). Cue my best invention ever. This recipe is so simple to make and especially great for using up very ripe bananas - no ice cream machine necessary. What goes in: 2 very ripe, frozen bananas 1 teaspoon vanilla extract 1-2 tablespoons non-dairy milk (soy or almond is nice) 1-2 tablespoons cocoa powder 2 tablespoons desiccated...
read moreRecipe: Warm and nutty cinnamon quinoa porridge
Allow me to introduce you to possibly the most ridiculously healthy yet delicious breakfast invented thus far. I’ve pinched the recipe from the beautiful 101 Cookbooks, which is worth a look as much for the myriad of unusual, natural food based fare as for its stunning photography. As a quick aside, check out Heidi’s extensive lists of vegan and vegetarian offerings when you have a spare moment … so many mouth-watering new ideas to explore. Her warm and nutty cinnamon quinoa is packed full of goodness – protein-rich...
read moreRecipe: choc-peanut brownie balls
On a search for some new recipes and a detoxing program (read more about that over here) I stumbled across Emily Segal’s website, Triumph Wellness, and with it found the most amazing recipes for sweet, sweet brownies and peanut oatmeal cookies. As I like to do with most recipes I had a play mashing these two recipes together to come up with these yummy choc-peanut brownie balls. What goes in 1 cup rolled oats 1 cup raisins soaked in hot water for 10 minutes 1/2 cup fresh dates or dried dates soaked in hot water for 10 minutes 1/2 cup...
read moreRecipe: Cajun spiced popcorn
A friend of ours, who is very inventive in the kitchen, shared with us this quick, healthy alternative to potato chips. I’m so glad he did because it’s become my new favourite study snack. What goes in Olive oil 1/3 cup popcorn Cajun seasoning How you do it There is a bit of an art to popping popcorn so don’t be disheartened if you don’t get it right first go. Koren and I have been on a bit of a popcorn binge lately (well me more so than Koren) and we think we have finally mastered the perfect pop. Place the popcorn in...
read moreGuest recipe: Bianca’s Moroccan strudel
It’s been a kinda crazy year, huh? Alana and I have been so busy we’ve barely even had time to hang with our friends. It was high time for a dinner party with the girls. Then came an invitation from Bianca, one of the most gracious hosts around, to join her in warming her new home secured after a year of travelling. Perfect! So much fun was had that we left with cheeks sore from laughing. And the food … divine. Bianca had decided to create an entirely vegan meal (bless her) and it was so good we had her jot down the recipe...
read moreRecipe: Strawberry coconut smoothie
As I begin preparing for end-of-semester exam mania I’ve gone into “lock down” studying like a maniac in the hope I’ll actually be able to pass chemistry (my archnemesis). Brain food is a must. I started the morning with a green smoothie. For my “second breakfast” a few hours later invented this little concoction. It got the tick of approval from Koren too so it must be good. What goes in A handful of very ripe strawberries 1/2 very ripe banana 1 tablespoon desiccated coconut 1 tablespoon LSA 1 teaspoon...
read moreRecipe: Roast vegetables with fresh herbs and sauteed spinach with garlic
Who says vegetarians and vegans can’t enjoy a Sunday roast? After a huge weekend of studying my brain was pretty much fried and I think Koren may have had one too many drinkies last night at the Florence gig. We both needed warm, comforting brain food. Roasted vegetables sounded like a great idea (plus we got the added bonus of the oven heating up the house). ROASTED VEGETABLES What goes in: Any vegetables you like to roast – I used beetroot, potato, pumpkin, carrot, onion, garlic, sweet potato and mushrooms Olive oil Fresh thyme...
read moreGuest recipe: Josh’s grape tomato, rocket and bocconcini toasts
I had a little visitor pop up from Sydney-town to keep me company last weekend. Josh is a meat-eater himself but kindly embraced the vegetarian ethos and more than earned his keep by preparing a superb brekkie one morning. His sourdough toasts were refreshing in their simplicity and apparently no trouble to make. Beautiful colours and beautiful food for a relaxing Monday morning. What goes in: 2 slices of sourdough per person Handful of diced rocket Cherry or grape tomatoes Bocconcini (be sure to pick a brand made with non-animal rennet)...
read moreRecipe: Lentil and green veg stir fry
I’m a big fan of lentils and will happily eat them plain without anything added. For those that find this a bit weird, here’s a little something I threw together one night while trying to use up the leftover veges in my fridge. Serve warm with pappadums and save leftovers to eat as a cold salad the next day. What goes in: 1 tablespoon of olive oil 1 brown onion, chopped 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon tumeric 1 teaspoon paprika 1 cup fresh coriander 4 cups brown lentils, cooked 1-2 cups celery stalks and...
read moreRecipe: Mum’s smoked tofu and bean burgers with avocado cream sauce
Our lovely (or perhaps long-suffering) mum, Cynthia, is incredibly open to the increasingly honed dietary requirements of Alana and I, constantly hunting for new fare to offer us when we fly home for a visit. She almost always produces a winner, after which we promptly steal the recipe and incorporate it into our daily meal rotation, leaving her to again experiment and trawl for something new for next time. I’m sure that’s not annoying at all! Mum delivered the following gem of a vegan combo when we last visited South Australia in...
read moreRecipe: Mean green vege soup (with quinoa)
Now that the cooler days are here I’ve found myself craving warm hearty foods. Yay for soups. Here’s some green goodness to warm you up from the inside-out. What goes in: 1 tablespoon olive oil 2 onions 4 cloves of garlic 300g spinach leaves Half a celery 2 large heads of broccoli 3 turnips or parsnips 1 tablespoon of chicken-style stock powder 2-3 teaspoons cayenne pepper 1 teaspoon garam masala 1 teaspoon cumin powder Salt to taste 1-2 cups of quinoa How you do it: Place the quinoa in a saucepan with water and cook until soft....
read moreRecipe: Homemade muesli bars
I hate buying muesli bars from the supermarket. They are normally high in sugar, calories and there aren’t too many good vegan options available. Homemade muesli bars are the foshiz because you can control what goes in them and they taste a thousand times better than that store bought junk. Here’s my favourite muesli bar recipe. What goes in: 140g pitted dates, diced 110g dried apricot, diced 170g ripe banana chunks 230g crushed pineapple in juice 200g rolled oats (I like to use normal oats not quick-cooking) How you do it:...
read moreRecipe: Spaghetti puttanesca and herb bread
I stole this recipe from Jamie Oliver and modified it slightly to make it vegan. I normally don’t like to eat a lot of pasta (too carbohydratey) but this one is delicious and if you don’t tell anyone they won’t even know it’s vegan! This makes about six very large servings. HERB BREAD What goes in: Unsliced bread (doesn’t have to be fresh) Olive oil 2 garlic cloves Half a bunch of fresh parsley Dried mixed herbs Salt and pepper Baking paper How you do it: Pop the oven on at around 200 degrees. Without cutting all...
read moreRecipe: Pumpkin and potato bake
I found this recipe on the Calorie King website and modified it to make it vegan. For those that aren’t vegan, you could omit the nutritional yeast and top with grated cheese instead. What goes in: 400g of pumpkin, sliced thinly 4 small to medium potatoes, sliced thinly 1 tablespoon of olive oil 1 brown onion, chopped 2 cloves of garlic, crushed 1 teaspoon of curry powder 1 teaspoon of dried coriander leaves 1 teaspoon of cumin 2 celery sticks, chopped finely 1 cup of red lentils, cooked 1 tablespoon of soy sauce 250g soy cream cheese...
read moreRecipe: summer lentil salad
This week I wanted to make lentil patties but kind of ran out of time. I’d already cooked the lentils so I just mixed them with some fresh veges to make a simple summer salad. This will make a BIG salad for one or two smaller salads. What goes in: 3-4 scoops of cooked green lentils A handful of mixed greens (lettuce, baby spinach, rocket) 1/4 Lebanese cucumber 2-3 cherry tomatoes 4 olives 1/4 avocado Juice from half a lime Salt and pepper How you do it: Place the mixed greens and lentils in a bowl. Chop the cucumber, tomatoes, olives...
read moreGuest recipe: Cally’s Asian dumpling, veg and noodle soup
Talented wordsmith Cally Jackson has turned her hand to the kitchen and come up with fodder for our very first guest post. How lovely! Cally describes herself as an “ethical eater”, a journey she plans to tell you more about in an upcoming post. She’s also working on her first novel (which I have had the pleasure of sneak-peak reading and can vouch for its awesomeness) and blogs about that process while also reviewing books and interviewing others writers over here. ★ ★ ★ This recipe serves two and takes about 30...
read moreRecipe: Pumpkin soup camperVan Diemen’s style
Greetings from Van Diemen’s Land! Ash and I have headed South this summer to experience the wild places of Tasmania from the comfort of a Britz campervan. The crisp air, small campervan kitchen and a toothache (on my behalf) called for something comforting yet simple to cook and slurp on our first night away. Pumpkin soup it was. Unfortunately my best efforts to shop while having drunk a little too much vino on the first day resulted in failure to purchase ye ol’ vege stock. Never mind – time for Ash and me to get inventive...
read moreRecipe: Avocado and green leaf toast
This easy to make, nutritious breakfast idea came about thanks to a couple of young ladies running a stall at the Northey Street Organic Markets. What goes in: Vegan margarine (I use Nuttelex) 4 thick slices of fresh bread (multigrain is the best) 1 clove of garlic 1-2 very ripe avocados Juice from about half a lemon A handful of fresh leafy greens (lettuce, rocket, baby spinach etc) Salt and pepper How you do it: Spread margarine on one side of each piece of bread then place under the grill, margarine side up. While the bread is grilling...
read moreGuest recipe: Frew’s chickpea and celery rogan josh
Alana and I took a little sojourn to South Australia last weekend to help our parents move into their new home. I hung around for an extra day at the beautiful Adelaide Hills home of our eldest sister, Candice, and was treated to an AMAZING meal on their front deck, surrounded by lemon-scented gums, black cockatoos and their two very obedient dogs. Candy’s boyfriend Frew is one of the best self-taught cooks about. He revels in fresh food made from scratch and laps up the Adelaide Hills foodie culture, even buying his fresh turmeric...
read moreRecipe: Caramelised pumpkin and fetta pizza
This is one of my favourites at the moment because it ticks all the right boxes – it’s easy, relatively quick to make and is a tad different to standard pizzas (no tomato paste in sight!). I love a good thin base so I opt for pitta bread, which is best with a bit of pre-toasting. Just pop them in the oven for about 10 minutes as it’s warming, then flip them over before topping so the toasted side is on the bottom. Yum! These pizzas taste amazing with thyme picked fresh from our pots out the front. I’ve listed the...
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Pretty piccies
