Tag: vegetarian

Vegan pulled ‘pork’ nachos

I managed to come across some tinned jackfruit in an Asian supermarket and thought I’d give vegan pulled pork a go, especially since my local supermarket had started stocking vegan Worcestershire sauce. With a bottle of that and some jackfruit in tow, I was ready.

I came across this fantastic hand-crafted Mexican spice mix from New Zealand a few years ago and have been addicted to it ever since. I stockpile packets of it because nothing I’ve come across comes close, and I have not been able to replicate it from a DIY spice mix. It definitely helps give the flavour a lot more dimension. 

Allergy-friendly ice cream sandwiches {GF, vegan}

Let’s talk about nice cream (ice cream made from bananas). Every second person I follow is on that bandwagon but I’m not 100% sold because, well, bananas. My 2-ingredient raspberry sorbet is just as easy and doesn’t have a banana in sight. I was thinking about using it as the filling for ice cream sandwiches a few months ago but time got the best of me, as it usually does. 

These almond meal cookies are my go-to… in fact, as I type this, I realise I need to flesh out my cookie repertoire – this is the only cookie recipe I know! Leave that with me, and in the meantime, give these ones a go. These cookies have just 7 ingredients and sorbet has just 2… gluten-free, vegan and refined sugar-free ice cream sandwiches with less than 10 ingredients!

Quick Thai cashew stir-fry {vegan, gluten-free}

I was saying to my sister-in-law (can I call her that yet? I’m just going to do it) today that I had no idea what to post this week, and this was with just half of Sunday left to go. I mentioned I had this cashew stir-fry as a back-up but felt it wasn’t substantial or exciting enough to share with you. She told me to go for it and I’m glad she did because I forgot just how much the flavours pack a punch. 

6-ingredient green vegan balls with quick teriyaki sauce {gluten-free}

These green vegan balls have been doing the rounds in my household. They’re very simple to make and only require six ingredients – ingredients that are staples in all kitchens let alone vegan kitchens: chickpeas, brown rice, baby spinach, soy sauce, garlic and ginger. It’s also another vegan airfryer recipe! But don’t worry if you don’t have one – you can cook them in the oven or on the stove, as you would normally cook vegan meatballs or patties. 

White chocolate cookie dough bliss balls {raw, vegan, gluten-free}

Here we are with some cookie dough bliss balls made from cashews, coated in a white chocolate shell made from cacao butter. This recipe is quick, easy and simple. The hardest part? Stopping yourself at just one. 

The best Buddha bowl | Chickpea scramble breakfast bowl

When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney. 

Pomegranates were the answer indeed. And while I’ve called this a breakfast bowl, it’s also a lunch bowl, and even an any-time-of-the-day bowl.

The best vegan tacos

I have been dreaming about getting a good ‘meatiness’ for my tacos before now. Mexican-spiced scrambled tofu wasn’t going to cut it and nor was nut meat, especially after recently discovering I have a mild walnut allergy (just another food allergy/intolerance for the already long list). The secret? A little bit of tofu, a little bit of tempeh, and some baked kidney beans.

Gluten-free vegan zucchini noodle japchae

A few years ago I came across sweet potato noodles in an Asian grocer and I bought them because they were surprisingly gluten-free. The noodles sat on a shelf in my cupboard for a good six months before I finally settled on what I would do with them: make japchae, also known as Korean glass noodles.

Finding sweet potato noodles can sometimes be like finding a needle in a haystack. Without them I could have gone for regular rice noodles, or even pasta but I decided to push myself towards something even healthier and landed on zucchini noodles.