Easiest-ever homemade baked beans {vegan, gluten-free}

These homemade baked beans are great on gluten-free toast but they’re also great without, with some avocado and hasselback potatoes if you’re looking for a less processed option.

Chocolate bliss balls {raw, vegan, gluten-free}

These bliss balls are contributing to my newfound happiness. They were an 11th hour effort before a few friends came over for a BBQ, and they were perfect from the get-go.

Favourite things: June 2018

I’ve been working on some new recipes that I can’t wait to share with you. But more on that later, here’s a couple of things that have been entertaining my mind recently.

Miso green beans

Not only are these miso green beans incredibly tasty, they’re also incredibly easy. I’m talking 10-minute meal territory. I serve this up for lunch, but it’s also perfect as a side alongside your protein of choice.

Quick vegan chocolate fudge

It’s time for me to share my recipe for vegan chocolate fudge with you. This one happened when I had run out of cacao butter to make vegan chocolate and had to improvise. It quickly turned into a favourite.

Easy weeknight pasta bake cake {gluten-free, egg-free, dairy-free, soy-free}

Pasta bake cake was my attempt at turning a simple bowl of pasta marinara into something a little more exciting. It needed a cheesy element, but trying not to overdo the soy, I pulled out my trusted recipe for cashew cheese – a recipe I first made about six years ago and tastes like a hybrid of runny cheese and what I imagine queso dip to taste like.

You can add vegetables like spinach or kale to the pasta before you bake it, and you can make your own marinara sauce.

Savoury breakfast waffles {gluten-free, vegan, soy-free, dairy-free}

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!

Favourite things: February 2018

I thought I’d start a little series of my favourite things to show you what’s inspiring me, and what I’m enjoying. This is still very much a food blog, but since I can’t commit to posting a new recipe weekly, I’ll be sharing some other parts of my food journey.

Miso glazed eggplant {soy-free, gluten-free, wheat-free}

I’ve been finessing this recipe for a while. I’ve had it for lunch, eaten it as leftovers and served it up to guests at a dinner party, and it went down a treat every time. It is the only way to eat eggplant.

Vegan tuna salad

Tuna is another one of those foods that can make life easier. Adding it to a salad makes the salad worth eating and ups the ante on your protein intake (because a life without protein is a very sad one indeed).

This fishless tuna (funa) is really simple to make and tastes like canned tuna in brine. A lot of people like to make vegan tuna out of sunflower seeds or chickpeas, but I get the best result using a combination of the two.