Category: Vegetarian
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Mexican chocolate chia pud’in
This pudding is the ultimate brain food. As a breakfast or meal replacement, this cinnamon spiced, coconutty pudding is full of creamy flavours. Add cacao nibs, granola or desiccated coconut as topping. In a blender this pudding takes minutes to put together or whisk by hand. Ingredients: 2 tablespoons cocoa powder (unsweetened) 1/4 cup chia…
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Kale “Caesar” Salad with Cashew Cream
This has got to be the most addictive salad on earth. It beats real Caesar hands down. It does take a bit more prep, but like all good salad recipes, it’s worth it. If you have an extra large bunch of kale you may want to double the cashew cream recipe. Use leftover cashew cream…
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Quick Spring Vegetable Ramen soup
Since Australia enjoys such a mild climate, many Australian children never grow up learning to eat soup, which is a tragic. My husband was never fed soup as a kid, which for a Canadian, really boggles the mind. Not my kids – soup eaters, they. I cannot tell you how many times I have recycled…
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Lemony yogurt soup with orzo
I have only just “discovered” Claudia Roden, but I imagine her influence has been felt throughout the Western world for decades now. This soup initially attracted me because I always have a bag of orzo in the cupboard when I’m compelled to make Nigella Lawson’s ‘Chicken in a Pot with Lemon and Orzo’ – which…
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Butter bean and tomato bake
Since finding this recipe in Georgina Hayden’s Nistisima (highly recommended by the way), I have been absolutely dependent on these beans for my daily existence. Nistisima is such a beautiful book, and it’s only just been released in August 2022! The focus of her work is on the fasting foods of monks and priests in…
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Butter bean and halloumi salad
Since moving to Australia I have gotten absolutely addicted to halloumi. Not only is it super delicious, it’s able to be fried or grilled due to it’s high melting point. OMG – fried cheese – crispy and melty and salty! Halloumi is also very high in protein and fat, which make it ideal for people…
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Vegetarian Cottage Pie
The blend of firm and well seasoned Puy lentils with vegetables in a tomato base is surprisingly comforting, and lends itself to re-invention. For the filling, you could substitute half of the lentils with beef or lamb mince, and play around with different types of veggies you may have on hand. Parsnips, finely minced cabbage,…
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Green Goddess Hummus
Once you have mastered the technique, hummus is super easy, and quick to have whipped up and on the table in no time. Use it as dip for bread, vegetables, or serve as an alternative to mashed potatoes. It is both low carb and vegan and filled with fibre to support digestion. The trick to…
Allspice & Olive 