I love dessert! Last week I found myself with fresh berries and had a craving for vanilla anglaise so went searching online for a vegan alternative. Found a few things then came up with my own, and with all the modesty I can muster while I’m eating this by the spoonful – it’s the best thing ever!! And it’s quick and easy and it’s good with anything you’d want to put custard or ice cream with… like my apple and rhubarb crumble… which is the next best thing ever ; )
I was perusing the aisles of the store last week and saw a sachet of fresh prepared rhubarb. I love the stuff when I eat out but have never bothered to cook it up myself so grabbed it to see if I could make anything worthwhile with it. Lo and behold, crumble! Apple crumble used to be a specialty of mine as a teenager… loaded with butter and sugar and gluten. This version is all grown-up and healthified, and in my humble opinion, tastes so much more amazing! I have since made it with fresh rhubarb, and while I prefer the flavour of the fresh stuff, the sachet was easy : )
I don’t eat a lot of beans but find that a hangover can be addressed in a healthy but satisfying way with a breakfast of baked beans! As much as I love Heinz tins I decided to experiment with homemade ones while I was in-between jobs and had loads of time on my hands. Mission accomplished – they were delish! Problem is that the standard has now been set so today I started freezing large batches to meet expectations going forward as it’s really easy to double this recipe and fill up small freezable containers or bags to grab in a hurry. It’s not that they’re hard to make, but if you use dried beans (which helps with digestion), it takes a while.
When I left Boston just after the record-making arctic winter this year to come home to a Sydney winter I wasn’t overly happy… I do love my sunshine! That said, there have been many afternoons of lovely winter sun here and I have managed to develop a bit of colour, but have also been able to experiment with new warm winter meals in the cooler evenings for my flatmate. Here’s one of my favourites: vegan shepherds pie from the girl who refused to eat the meat-based stuff as a girl!
Apologies for any inconvenience! All recipes are still available but might not be in their correct menu but hopefully the changes will make the site easier to navigate.
- New drop-down menus based on raw vegan or cooked vegan recipes
- Addition of a ‘guide’ at the end of each recipe (except juices) to denote key characteristics
- raw vegan or vegan
- whole food, plant based – used if no store-bought mixtures are used, i.e. vegan dairy substitutes and tofu
- sweetener-free – including sugar, agave, maple syrup and raw honey*
- Longer-term, I’ll be adding the nutritional composition to more recipes
* If I use raw honey I will also remove any ‘vegan’ designation
This kale recipe is the business, and I can say this because I didn’t create it, just merely took over the preparation from my flat mate who originally engineered the idea because I’m between jobs at the moment (read unemployed domestic goddess) and the prep takes a little while. It’s truly versatile; we use it as a foundational component in our breakfast cook-ups, we throw it in Darikay vegan soups we have on-hand for lazy but nutritious meals, and it’s a good side dish for any hearty vegan meal like my lentil and mushroom loaf.
World, meet my breakfast. Breakfast, meet the world. I’ve been eating this a few times a week since I landed back in Sydney and am still in love with it! Granted, I also haven’t been working, but I won’t stop this nourishing indulgence once I start again – with a bit of advance preparation, it’s super easy. So easy, in fact, that I pack it hot in a thermos jar for my flat mate to take to work.
I can’t remember the last time I cooked something a little gourmet from scratch! My partner is currently working out of the country during the week so figured he deserved a home cooked meal before flying out again early tomorrow morning. It was a mission, but well worth it – these vegan stuffed poblano peppers from the Candle 79 cookbook taste as good as they look!
Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free
Hi Crazies. I’m sorry, I’m bloody useless, as my Aussie countrymen would say. My MBA course finished at the end of February and despite many proclamations about blogging more often, I have spent the last month in what I can only describe as post school shock syndrome: edginess at the thought of doing anything resembling work while I’m at home, and a desperate need to sit on the couch and eat packets of delicious vegan muffins my boyfriend ‘kindly’ found for me at Whole Foods and So Delicious’ Vegan Mocha Almond Fudge ice cream minis… yes, such nasty, tasty vegan treats are out there for the taking… who would have thought?
With much gratitude, I am privy to delicious homemade vegan dumplings courtesy of my ‘sister-in-law’ (something that’s way out of my humble skill set) and other random vegan dishes when we visit. On Sunday, I was served up a super simple yet super delicious quinoa and avocado salad and just had to steal it for prime time blogging!