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 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!
I just looked back over my recent posts, and realized that I haven’t really posted much here since my last juice fast in August 2013, and here I am starting back up with it! Perhaps I should create that separate, dedicated juice blog after all…? That aside, I apologize to all of you who think fasting is absolutely bonkers, or are hanging out for new food recipes… they will come in March when I’m done with my MBA and have time to breathe, and create. Promise.
Yesterday we had some friends over for to watch the football. It was supposed to be so low key that we were ordering Indian takeout from the great place down the street, but I can’t help myself – I need to have food on the table when people arrive. As per usual, I probably made too much, but better for them to be ohhing and ahhing over my food than takeout, right?!