This is the whole roasted cauliflower to end all recipes for roast cauliflower. And the trick is to lightly pre-cook the cauliflower in a magic, white wine-based poaching liquid. Really, there’s not much more to say other than to read on and give it a go.
Homemade coconut bacon is my preferred non-meat ‘bacon’. Here, I’ve paired it with a classic BLAT (in salad form) – because a BLT is good, but what is life without avocado?
Lebanese pizza was another favourite of mine growing up. I can remember mum made it for dinner one night and I loved it so much that I asked for ‘the lamb and pine nut pizza’ again, and again, and again. After 10 years without Lebanese pizza in my life and after perfecting a good ‘mince’ for my current favourite taco recipe, I knew it would be possible to recreate as vegan.
While these don’t mimic sausages in the traditional sense of being juicy and tender – and wrapped in sausage skin – they’re a good non-meat alternative, with the chickpeas giving a good protein boost.
I recently realised that since giving up wheat, I haven’t spent a lot of time revisiting my tabbouleh days. When I whipped up this test batch of wheat-free quinoa tabbouleh, it was clear that ignoring it for all these years was a huge mistake.
Which brings me to these seriously tasty tofu skin rolls that sound a lot more complicated than they are. Just think of it as a new way to enjoy tofu.
After a visit to Higher Ground in Melbourne, I needed to recreate some of the flavours I enjoyed atop some savoury breakfast waffles. Hello carbs, hello happiness!
In the spirit of new beginnings, this chickpea and kale soup is the perfect way to kick start the year (AKA January, the Monday of the year). It has a surprising ingredient of rooibos tea, which has anti-inflammatory properties, is rich in calcium and has anti-aging cognitive powers. I’ve used the tea as a face toner (true story!) and I immediately noticed a reduction in inflammation around spots and patches. I highly recommend rooibos tea for anyone suffering from inflammation in the body.
In addition to this dish being Italian, it contains eggplant and mushrooms – two things I don’t cook enough with. The good news is that if you’re not a fan of these ingredients, you won’t even notice them in this meal. And if you can’t notice them, chances are little kidlets won’t be able to tell the difference either.
You’ll love this san choy bau. It’s actually mushroom-free. I toyed with the idea of adding mushrooms for some meatiness but I’m not the biggest fan, and I really want to show you that there’s so much more to vegan meals than mushrooms.