Vegan Food. Tested on Carnivores.
Filled with all the flavours of Christmas, this Simply Festive Stuffed Squash is a completely delicious but lighter twist on the Christmas Roast. Slow roasted butternut squash rounds filled with a lightly spiced chestnut, quinoa and lentil stuffing scattered with dried cherries, this Christmas main is vegan, gluten-free and so wonderful.
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Any meal that is ready in under twenty minutes and bursts with fresh and robust flavours has to make it to your back pocket recipe archive, doesn’t it? Back pocket recipes are those tried and tested favourites that are super quick to put together and so delicious you emerge looking like a time management god. These 15-Minute Peanut Noodles from Sam Turnbull’s Fuss-Free Vegan – 101 Everyday Comfort Food Favourites, Veganized are going straight in the back pocket.
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Soy is a contentious character. Alongside gluten-free, sugar-free, nut-free and child-friendly recipes, soy-free recipes round out my most requested top 5 list. While soy products make for easy vegan cooking, so much debate surrounding GMO foods has led many away from the soy path. Fermented soy such as tempeh, tamari and miso are good; regular soy is bad. Or so the debate goes. For my two cents, I think moderation and common sense should prevail in such debates. Too much of anything is rarely good but we’ll all go pretty hungry if we run from every “bad” food. Today’s bad food may be tomorrow’s holy grail; the debate spins on a dime.
With that said, I am happy to have discovered chickpea tofu. Made from chickpea flour rather than soy, this tofu is smooth, creamy and delicious without the controversy.
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Gooey, rich, chocolatey and wonderfully wicked, these vegan Tahini Caramel Black Bean Brownies have revolutionised my brownie game. Besides being completely drool-worthy, these gorgeous squares are nut-free, gluten-free and packed with protein. I am going to make a big call; I think these are my best brownies yet.
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A little taste of Basque cuisine, this Swiss Chard and Pimentón Stew with Lentils is adapted from Jose Pizarro’s regional cookbook. Simple to make, this stew is full flavoured, robust and wonderfully Spanish.
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Kitchen fails often end up in the compost bin but sometimes a fail is a win in disguise. This Accidentally Awesome Beetroot Butter didn’t begin its journey as a butter, it was a seeded hummus, but the kitchen gods had other ideas. With a roasted pumpkin seed base, sweet earthy beetroot and light miso, this butter is wonderfully healthy and a bit delicious.
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Warming and wonderful, this Vegan Campfire Espresso Martini combines deep coffee flavours with the sweetness of a homemade vegan marshmallow syrup. Cocktail hour never looked better.
We don’t live a life where cocktails are common, we’re beer and wine people, but when I saw the recipe in delicious. Australia for a campfire martini, I was inspired.
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I can’t eat beef because of the pretty moo-cows but I can create copycat recipes that once upon a time would have contained meat in this house. These Vegan Copycat Sloppy Joes combine earthy mushrooms and lentils with roast capsicum, a battalion of spices and finely chopped spinach to create a wonderfully full-bodied, meaty, meatless burger. No cows were harmed in the making of this sloppy joe but I did confuse some carnivores.
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In contrast to the grey skies outside, this Cheesy Jalapeño Broccoli Soup is a vibrant and warming mix of spicy broccoli soup with a cheesy cashew cream. Topped with fresh coriander, a splash of lime and crunchy corn chips, this bowl is all things nourishing and good.
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With the goodness of spinach, avocado, banana, almond butter and spirulina, this smoothie should taste…er healthy. Add a dash of peppermint and a ripple of raw chocolate sauce and this Yum Powered Chocolate Mint Smoothie is not only a healthy and nutritious glass; it’s a cup full of delicious and fun flavours. The kids are going to love this.
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