This double chocolate vegan treat is a cross between a cookie and a brownie, the crisp exterior of a cookie with the soft chocolate interior of a brownie.
This breakfast bowl is simple to make and loaded with goodness. Quinoa makes the base topped with olive oil sauteed kale, that’s all crisp at the edges, crunchy radish, creamy avocado and the fresh burst of pomegranate. And all finished with some Za’atar to spice things up in the morning.
We’re deep into winter now and I finally think I’ve adjusted. I’ve got the right amount of blankets on my bed. I know how to get the house warm super quick, and have red wine and a list of great shows on hand for when it’s too miserable to head outside. plus, I’ve got a decent list of winter favourites I’m rotating.
I’ve made broccoli fritters before but I love the ginger in these ones, it’s a fresh immune boosting vibe for this chilli season and I’m all about it. The best part about this dish is definitely in the combination of fritters and cucumber and peanut salad though. so good, so much flavour and texture and super easy to make!
I don’t post red meat recipes that often because I don’t eat a whole lot of it. These bowls first happened when I was cooking diner for my brother and we were using beautiful grass fed eye fillet we found in my parents freezer (such adults) and what was left in the fridge. They were so good I made them again and again. Crispy rice, topped with crispy olive oil and chilli kale, pickled cabbage, pickled carrot, tender marinated beef and a perfect fried egg. Sooooo good.
This dish was a happy accident. I made a kale and lemon pappardelle, and then accidentally left the pan on with the leftovers in it. The pasta got all golden and crispy on the bottom, as did he make and the Parmesan melted through it and it was BETTER. A few other changes later and we have the beautiful, wholesome and easy to make skillet ‘lasange’.
Dessert for breakfast? Or breakfast for dessert? Whatever your preference this vegan French toast will keep you happy. I’m not vegan and I’m still a big fan because it’s a little bit lighter than the traditional variety, the bread gets crisp and it’s lightly flavoured with the natural sweetness of the vanilla and cinnamon it’s soaked in.
I haven’t made a buddha bowl in what feels like ages and this was just what I needed. Golden coconut coated tofu, roasted kale and lightly pickled carrot with a creamy avocado and peanut sauce or piled on top of quinoa – perfect.