One of the perks of being a food blogger is that occasionally you get a sneak peak at cookbooks before they are released out in to the food world. Even perkier is that sometimes I get to share recipes…
I suck at breakfast. Well, I don’t suck at cooking breakfast – I can cook breakfast like a boss – I just don’t eat it. My morning ritual consists of making a jar of vegan iced coffee as big…
Catering a party for vegans and carnivores is made simple with this list of 35 Vegan Party Food Recipes. From dips and crackers to soft pretzels, sausage rolls and sweets this list has everything you need to feed the…
Family-Friendly Vegan Light Vegan Meals Vegan Baking Vegan Lunches
Awesome Vegan No-Sausage Rolls Recipe
Straight from the pages of my new cookbook due out in December, these vegan sausage rolls, my Easy-Peasy No-Sausage Rolls, combine earthy mushrooms, lentils and rosemary to create an authentic meaty bite.…
Family-Friendly Vegan Gluten-Free Vegan Vegan Dessert and Sweets
No-Bake Peanut Butter Chocolate Oat Squares | 4-ingredients
For the days you need something sweet and you need it fast, these No-Bake Peanut Butter Chocolate Oat Squares can be prepared in around 10-minutes and require only 4-ingredients. Breathe…the chocolate is on its way.…
Family-Friendly Vegan Gluten-Free Vegan Vegan Mains
Walk-Away Chickpea Tomato and Spinach Curry | Vegan
You know I love a fuss-free recipe, especially for my weekday rotation and this walk-away Chickpea Tomato and Spinach Curry is just that. Throw the ingredients in to a pot and walk away. The resulting vegan curry is full-bodied…
I know what you’re thinking. Hummus and pasta? I too was a sceptic but this odd combination works like a dream and makes a fantastic 15-minute weekday meal. I’ve loaded up a basic hummus recipe with buckets of spinach…
Gluten-Free Vegan Light Vegan Meals Raw Vegan Recipes Vegan Salads
Delicious Detox Salad with Orange Miso Dressing | raw | vegan
When your body needs a boost, this detox salad with orange miso dressing is nutritious and loaded with digestive supporting ingredients. Best of all, it’s delicious and so easy to pull together.…
Gluten-Free Vegan Uncategorized Vegan Dessert and Sweets
Spiced Thai Iced Coffee Popsicles | Dairy Free
Inspired by the Thai street food favourite, these Spiced Thai Iced Coffee Popsicles are a sweet and fun way to enjoy your coffee. Made with coconut milk, coconut condensed milk and a touch of cardamom these popsicles are simple,…
Family-Friendly Vegan Gluten-Free Vegan Light Vegan Meals Uncategorized Vegan Mains
Crispy Tofu Sushi Burrito Recipe
Whoever decided to fuse Mexican with Japanese flavours and roll them up in an upsized sushi roll has my unending gratitude. Portland, Oregon will forever be in my heart for introducing me to the sushi burrito and this Crispy…
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-lga3-1.cdninstagram.com/vp/3a3bdf57cf532afcdbe47224d6205874/5D0B0AE8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-lga3-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
