Who doesn’t love a good sausage roll? We do these so well in Australia and I’ve been branching out occasionally recently and doing something I never thought I would. Eating vego sausage rolls. Sorry, ‘sausage’ rolls. I’m still calling them that as they’re the right shape and the same idea but just filled with veggies! Super nourishing and filling and all encased in flaky puff pastry.
This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net!
This is a green smoothie that packs a punch in the antioxidant and good for you departments. There’s matcha for those antioxidants, a good dose of omega 3’s, potassium, vitamins A, C and K to name a few, fibre, protein it’s like a powerhouse. I love serving it in a bowl over some muesli for hidden crunch and topped with fruit for contrasting flavours. And because it looks pretty tbh.
Eggplant is such an amazing vegetable, it’s texture changes so much depending on the amount of heat applied. With lots of quick heat, like in this dish it becomes soft and creamy. The katsu crumb is the perfect thing to hold it all together and the spice laced curry sauce brings the extra flavour it needs. This is a delicious dinner and it just happens to be vegan.
My current obsession. It’s the perfect breakfast in a hurry (or post work out snack) and you don’t have to make it look all pretty. Just pour it into a portable cup or bottle and run out the door. It’s the quickest way to get your morning coffee and breakfast in one go.
I finally tried a slightly different way of cooking tofu and I’m such a big fan! It’s like eating chicken schnitzel – really! I’m clearly excited about this and you should be too. You’ll probably see this rendition popping up again but for now it’s finding a place in a noodle salad bowl and you’re going to love it.
You all know that cauliflower is one of my favourite vegetables. It’s just so adaptable and tastes so different when cooked in different ways. I have love it since cauliflower cheese was my favourite ever vegetable dish as a kid and I don’t think I will ever get over it. So this week I’ve reworked my favourite chicken Teriyaki bowls… and made them vegetarian because it’s a good idea to eat more plants!
I love choc mint, it’s a child hood favourite of mine. Whether it be in mint choc chip ice cream or a mint slice, or after dinner mints it’s always been a favourite combination of mine.
Yes, yes poke is raw fish and this is a vegan recipe. As per usual I’m and playing it fast and loose with the food rules and calling things what I feel like. The steamed and marinated beetroot stands in for the raw fish in this ‘poke’ rendition and it’s full of fresh, light flavours.