Vegan Food. Tested on Carnivores.
Filled with the golden goodness of sweet potato, these Buttermilk Sweet Potato Scones are light, buttery and vegan. They are also ready in twenty minutes which, makes them perfect for hungry bellies after a day’s play. Paired with an equally quick Beetroot and Raspberry Chia Jam or my chilli strawberry jam these scones are a lovely twist on the classic.
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The latest in my sneaky vegetable arsenal, My Super Sneaky Potato Nacho Bowl is packed with goodness; cauliflower, carrots, tomatoes, avocado, corn, peas, black beans, spinach, garlic and of course potato. It’s a vegetable fiesta and the kids will never know. This bowl tastes awesome.
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As the tomato season ends and the chilly weather creeps back in to the hills, we found ourselves with baskets full of green tommies. Hanging from browning vines, vibrant bulbs of bright green begged to be picked and pickled. This recipe for Lovely Pickled Green Tomatoes is adapted from the Cornersmith cookbook and can be tweaked to include any brine flavours. Today I am making a robust curry brine and spiced fennel.
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A spin on tradition, my A Little Bit Spicy Vegan Mapo Tofu recipe uses minced and sliced mixed mushrooms and silky eggplant instead of pork mince to create a beautifully spicy and full-bodied Sichuan dish. Ready in twenty minutes, this is a wonderfully quick go-to recipe.
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The kind folk at El Cielo let me choose from their range of products to create a delicious vegan family meal. While the Husband loves their traditional totopos, I wanted to try something a little different. Tostaditas are the Mexican equivalent of an open sandwich and are so wonderfully fun to make and eat; I challenge anyone to eat them daintily.
My Black Rub Cauliflower Tostaditas are inspired by a Donna Hay recipe that uses coffee in a spice rub to blacken chicken. This recipe adds traditional smoky Mexican spices massaged in to a whole roasted cauliflower to create a black and spicy outer with a soft white centre. Add an avocado and coriander purée and pickled red onions and these vegan tostaditas are ready for the whole family.
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Contrary to its name, the London Fog latte is a sweet and luxurious Earl Grey brew created in Vancouver, Canada. With hints of vanilla and bergamot this sweet sip is both indulgent and playful; it tastes a little like warm marshmallow. My Deliciously Aromatic London Fog Latte includes a waft of lavender and a tiny pinch of salt to enhance the intoxicating flavours. It’s no wonder those in the know in Canada have been wrapping their lips around this intoxicating cup for years. It tastes just like a lazy Sunday morning.
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The minute I saw the beautiful full-bottomed pears at the organics store, I thought that while wonderful as-is, they were going to be so much better with chocolate. Most things are. This Flourless Dark Chocolate and Pear Cake boasts sweetly cooked pear slivers nestled within a dark chocolate infused almond cake crumb. Yes, most things are better with chocolate.
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After months of inspecting our beautiful tomato plants for signs of fruit, we finally have a harvest in the first week of Autumn. Globed beauties like Aunt Ruby’s Greens, Beams Yellow Pears, Green and Blacks and Green Zebras have emerged to decorate our heavy vines.
In celebration of the arrival of our long hoped for tommies, I have made a deliciously simple, vegan vine-ripened tomato tarte tatin. Perfect for brunch and looking far fancier than it is, this twist on the French classic might just be my new Sunday brunch go-to.
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My current fixation with quick dinners has produced this gorgeously simple and spicy Salt and Pepper Hearts of Palm. Served with a fresh and sweet chilli soy sauce and steamed rice, my new favourite thing to eat packs a salty-spiced punch that may not be completely toddler friendly, but is perfect for date night.
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