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Apr 19, 2014

Photo Essay: Breakfast Sushi Roll

Spread a roasted red seaweed sheet with guacamole, leftover rice, strips of beetroot, top with scrambled egg + freshly ground black pepper. It’s that easy.

Apr 17, 2014

Photo Essay: Mexican Muffins

For those times when you want your Mexican hit in muffin form.

3 cups flour (I used 1/2 cup besan + 2 1/2 cups wholemeal)

2 tsp baking powder

1/2 capsicum, chopped

2 TBs jalapeños or 2 chipotle chillis, chopped

1 1/2 TBs cajun spice

2 TBs chia seeds

1 can black beans, drained

2-3 TBs chopped chives

1 1/2 cups milk

1/3 cup oil

2 eggs

Oven @ 180 degrees Celcius. Soak chia seeds in milk for a few minutes until clumpy or gelatinous. Mix all dry ingredients in a bowl + all the wet ingredients in a jug. Pour jug contents into the middle of the dry + combine. Bake for 20 minutes until cooked through (use a skewer to check.) Cool then “ice” with homemade guacamole (avocado + Tabasco sauce + lime/lemon juice + coriander) and top with tomato purée, salsa, or sweet chilli sauce.

Que aproveche.

Makes 12.

Notes:

'Besan' is just another name for chickpea flour. If you can't find it in the store, just use 3 cups of wholemeal. Likewise, chia seeds can be a bit pricey. The recipe works just fine without them or you can substitute for a handful of crushed corn chips - just stick to the one handful because you want to keep the trans fats, artificial colours and other junk to an absolute minimum.

Soup Season is almost here! <3 In celebration, here is a recipe for a carrot + mushroom broth straight from my stove!
1 TBs sesame oil
1 cup carrots, chopped
1 bok choy, sliced
1/2 TBs thyme
1/2 tsp chilli flakes (to taste)
Freshly ground black pepper
550g mushrooms (I used portobello, button + porcini), roughly chopped
6 cups vegetable stock
1 sheet roasted red seaweed, cut into short lengths
Heat sesame oil in a large pot on high heat. Cook onions + carrots until onions are soft. Add the mushrooms stirring constantly until most are cooked through. Then add the spices + vegetable stock + simmer for 20 minutes with the lid on. Add the bok choy, cook for a further 5 minutes then stir through the seaweed.
Apr 14, 2014

Soup Season is almost here! <3 In celebration, here is a recipe for a carrot + mushroom broth straight from my stove!

1 TBs sesame oil

1 cup carrots, chopped

1 bok choy, sliced

1/2 TBs thyme

1/2 tsp chilli flakes (to taste)

Freshly ground black pepper

550g mushrooms (I used portobello, button + porcini), roughly chopped

6 cups vegetable stock

1 sheet roasted red seaweed, cut into short lengths

Heat sesame oil in a large pot on high heat. Cook onions + carrots until onions are soft. Add the mushrooms stirring constantly until most are cooked through. Then add the spices + vegetable stock + simmer for 20 minutes with the lid on. Add the bok choy, cook for a further 5 minutes then stir through the seaweed.

Apr 13, 2014 / 2 notes

Photo Essay: Café-Style Salads

Designed by yours truly, these recipes make a whopping amount of salad that’ll have you set for the week. If you are an individual as opposed to a cafe, I suggest thirding the recipes. Pick your favourite, throw it together on Sunday and seal in mason jars in the fridge to keep fresh all through the week. Inspirations as acknowledged.

 

The Thai One

 

3 handfuls coriander

3 spring onions

6cm deseeded red chili

3 garlic cloves, pressed

3 TBs soy sauce

Juice of 6 limes

3 tsp sesame oil

6cm stick of ginger, grated

 

1 cup shredded purple cabbage

3 carrots + 3 courgettes , both spiralized or julienned

1 cup mung bean sprouts

1 red capsicum, deseeded and cut into thin slices

Sesame seeds to top

 

1.     Bake capsicum with a splash of olive oil in an oven at 180 degrees C for 20 minutes.

2.     Use a mortar + pestle or a food processer to combine dressing ingredients. Add salt + pepper to taste.

3.     Pour over the cabbage, carrots, courgettes + sprouts.

4.     Top with sesame seeds.

 

Inspired by Jamie Oliver + Vegangela.

Optional: add beef as you like.

 

The Zen One

 

1 telegraph cucumber, thinly sliced

9 dates, deseeded and thinly sliced (each date into 6 strips)

1 ½ lemons + zest

1 cup mint leaves, shredded

Feta cheese to taste

 

1.     Combine all ingredients, mix well and add crumbled

feta cheese + freshly ground black pepper to taste.

 

The Addictive One

 

1.2kg orange kumara, cubed 1cmX1cm

3 TBs olive oil

¾ tsp smoked paprika

 

3 TBs lemon juice

2/3 cup sweet chilli sauce

¾ cup canned chickpeas, drained

2 big handfuls kale, chopped (and any hard stems removed)

1 big handful of cherry tomatoes, halved

Pumpkin seeds to top

 

1.     Put kumara cubes in a bag with oil and paprika and

shake to coat.

2.     Add pepper and bake at 180 degrees C for 25 minutes

or until soft.

3.     Combine with rest of ingredients and sprinkle with

 pumpkin seeds.

 

Inspired by: Penny Oliver

Baked caprese tomatoes from Dish Magazine. Caprese salad can really do no wrong. Does anyone know of a vegan cheese that has the same consistency as buffalo mozzarella???
Apr 12, 2014

Baked caprese tomatoes from Dish Magazine. Caprese salad can really do no wrong. Does anyone know of a vegan cheese that has the same consistency as buffalo mozzarella???

Time for a GAME! There are so many mixed messages out there about salt at the moment - to cut or not to cut?! That is the question. Take the 2 minute quiz here to see whether you&#8217;re on the right track. http://www.saltwise.co.nz/
Apr 11, 2014

Time for a GAME! There are so many mixed messages out there about salt at the moment - to cut or not to cut?! That is the question. Take the 2 minute quiz here to see whether you’re on the right track. http://www.saltwise.co.nz/

Apr 10, 2014

Photo Essay: THE RAMEN BURGER

The infamous ramen burger was arguably the start of what no doubt is going to be one crazy fad after another (see *cronut*). Since I didn’t know of any places that did a vege version, I decided to see what I could do myself. Just quietly super proud of this bad boy. Enjoy!

Boil a packet of udon noodles for 10 minutes to cook, coat in stir-fry sauce and then arrange into two circles on a lined baking tray. Bake at 200 degrees celcius for 30 minutes, flipping half way, until crispy and stuck together.

Grab a handful of your favourite greens - I went with shredded lettuce, kale and coriander - parcel them into a baking paper pocket and press in a sandwich press until flat.

For the pattie you can use anything - I sandwich pressed flat a mexican muffin (watch this space for the recipe!!!) but you could use a hunk of meat, a slab of tofu or tempeh, a veggie pattie or a big cooked garlicky portobello mushroom.

Blanch two thin slices of raw beetroot in hot water then layer up: udon bun bum, flat greens, two thin slices of tomato, beet slices, pattie, one thin slice of cheese, udon bun top.

Serve with tomato sauce, HP and a side of onion rings - I did mine à la ‘Skinny Bitch in the Kitch’ style. This means there is only a
CamScan between you and onion ring magic. Run along to your nearest library now because you know the masterpiece infront of you deserves a lot better than a soggy packet of lukewarm disappointment from the fish n’ chip shop.

Apr 9, 2014

Photo Essay: Tapas at Bellota

Seta confitadas con compota de cebolla y pimiento rojo + aceitunas con hierbas y ajo.

Mushroom, red capsicum and onion compote + warm roasted mixed olives with herbs and garlic.

Apr 8, 2014

The fact that Starbucks is owned by the same people as Carl’s Jr, Pizza Hut and KFC makes a lot of sense.

Apr 7, 2014