a journey with an unexpected beginning
This is a good simple recipe to make a filling for the humble sandwich. Our kids mostly take a sandwich to school for lunch, pretty common in Australia although maybe less so these days. There are plant based luncheon meats, sliced and packaged available from …
One of the quintessential components of sushi is Tomago or Tamagoyaki, a layered Japanese omelette that is traditionally sweet. Also found on top of Egg Nigiri it is layered thin and folded on itself to form a round or square fluffy, layered omelette. Being vegan …
One of our favourites, simple to make and absolutely authentic in flavour. Originally inspired by Maggie Zhu of Omnivore’s Cookbook, we have tweaked this to veganify it. This is a particular favourite of ours but found we really had to hunt around to find it …
We love Korean Food but allot of Korean food is very meat based. Luckily, one of our favourites is Green Onion Pancake and this can be made vegan, gluten free and oil free. This recipe was adapted from JOC (Just One Cookbook) Green Onion Pancake. …
This recipe came from Messy Vegan Cook. I love this as it is a very authentic restaurant style dish but it is really simple to make. You can mess with the marinade a bit but the Tamarind does give it a certain tart tangyness. Ingredients …
Jump to Recipe To keep this dish Gluten Free, check your sauces, these often contain wheat. Soy sauce is particularly prone to this. There are a number of Gluten Free Soy Sauce options out there or look for Tamari. Tamari is the Japanese version and …
Ingredients 2 Chinese aubergines1 clove garlic, finely chopped1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped½ thumb sized piece of ginger, peeled and finely chopped100g pickled pak choi or Sichuan pickled vegetablesa small handful coriander, finely chopped for garnish400ml vegetable …
