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 …
Apologies up front, the photo is average but I just knocked something up quickly, it’s on my list. So we have tried two versions of tofu scramble. This one is our favourite now, it is creamy and easy, quick and very tasty. Use it in …
These Gluten Free Seed Crackers, came from Veet of Veet’s Vegan Cooking School. These are fantastic and in line with only publishing tried and trusted recipes I have derived myself or recipes that I have tweaked from elsewhere (with appropriate credit of course), these are …
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 …
This is an amazing recipe. Adapted from Alena’s recipe on Nutriciously I was stoked to find this. Loved by vegans and non-vegans alike, it is very popular, tasty, portable, filling and never lasts long. I used to make this up when I travelled (by road …
When I eat this version of breakfast oats, it feels a bit wrong. It is like eating some apple pie for breakfast, which is also good by the way. The ease at which these are made, their portability, the healthy nature of the ingredients and …
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 …
This is a great recipe, one that we coming back to time and time again. Lunch, dinner, winter, autumn, this is a soup for any occasion. What lends us to use this so often: There aren’t many ingredients in this recipe and for us, most …
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. …
Author: Kannamma Cooks Link: https://www.kannammacooks.com/aarti-sequeira-lite-baked-samosas/ This is a great recipe as it is reliable and makes fantastic portable food that is low in oil and fat. These are super healthy, super convenient and did I say portable. I used to make these when I worked …
Original Author: Bianca Zapatka This is a fantastic recipe, I was blown away when I first tried it. This is so full of flavour , dare I describe it as meaty, maybe robust is more apt term. Top job Bianca. Most omnivores will also rave …
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 …
Ingredients for 6 servings 1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 28 oz crushed tomato(795 g) 6 cups vegetable broth(1.4 L) ⅓ cup green lentil(50 g), rinsed 8 oz lasagna noodle(225 g), uncooked 3 cups spinach(120 g) fresh basil, cut chiffonade, for serving Preparation In a large …
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 …
