Rosemary almond cacao slice | vegan GF DF RSF

You would be right in saying my taste is a bit different. Pretty sure my family think I'm crazy. This bizarre creation just came from nowhere....I'm glad it worked out... 2 tablespoons Mayver's black tahini 2 tablespoons coconut oil 2 tablespoons cacao powder 5 dates 1/2 cup dry roasted almonds 1/4 tspn Himalayan pink salt … Continue reading Rosemary almond cacao slice | vegan GF DF RSF

Millet salad | VEG PALEO

I cooked millet for the first time on Sunday & true to form - once I tried it, the only thing I wondered was why I hadn't tried it earlier. It's grain free so suitable for paleo friends. It's easy to prepare - 2 parts water to 1 part millet simmered for 10-15 minutes, or … Continue reading Millet salad | VEG PALEO

sweet potato & haloumi summer salad | vegetarian

This is another massive salad made for a family meal with my Mum, Dad, brother & sister. This enormous salad bowl (approx 50cm diameter) was a Christmas present from my brother - meant to put all salad ingredients in, then toss & put in a more suitable bowl for the table but of course, this … Continue reading sweet potato & haloumi summer salad | vegetarian

Couscous salad | vegan

My Mum & I have been making variations on this salad for about 10 years now. Yes, it contains gluten but still tastes light. It works with any greens, especially snow peas, asparagus & zucchini.INGREDIENTS1 cup couscous - pour 1.5 cups boiling water over couscous in a heat proof bowl & sit a plate over … Continue reading Couscous salad | vegan

Raw slaw | vegan

My younger sister has left today to go back to her home of the last 3 years - London. Every time she comes to Sydney, I tend to party more than I normally would (let's face it, I'm a working Mum of a 2 1/2yr old & 4 yr old), go to bed later, drink … Continue reading Raw slaw | vegan

Silverbeet, ricotta & olive | vegetarian

I picked up the gorgeous silverbeet, basil & parsley at Bondi Farmer's Market on Saturday. INGREDIENTS 1/4 cup ricotta (I use full-fat) 3/4 cup silverbeet 8 kalamata olive, chopped (stone removed) - they add some saltiness to the triangles 1 handful basil 1 handful parsley 2 sheets frozen puff pastry METHOD *pre-heat the oven to … Continue reading Silverbeet, ricotta & olive | vegetarian

Oyster Mushrooms | vegan

I think I have spent more money (& time) at Orange Grove Markets in 2013 than any other food outlet - coffee, fruit & veg, the amazing Honest to Goodness stall & amazing spinach & feta Turkish gozlemes. Not to mention $$ on the pony rides & jumping castle. In saying that, I'm proud to … Continue reading Oyster Mushrooms | vegan

Mushroom & haloumi | vegetarian

INGREDIENTS 3 x large mushrooms 1 cup kale, rinsed & torn into small pieces 1/2 block haloumi, sliced Optional: chilli, finely sliced or chopped METHOD 1. Pre-heat the oven to 150 degrees Celsius. 2. When oven heated, throw the kale in a baking tray & drizzle w 1-2 tspns olive oil. Set the timer for … Continue reading Mushroom & haloumi | vegetarian

Black Tahini & white mulberry slice | VEGAN PALEO

Similar to a lot of my recipes, this came about by wanting to use 2 particular ingredients. I thoroughly enjoyed them & my 2 year old devoured 4 of them in a row. They may look a little prettier using white tahini, but tasted so good! INGREDIENTS 1/2 cup dried white mulberries (I bought mine … Continue reading Black Tahini & white mulberry slice | VEGAN PALEO