All tagged Vegan
Guys! If you make just one thing this week/month/year, make it this three-ingredient chocolate mousse! Seriously it's the BEST EVER. And it's completely plant-based. The texture of this mousse is out-of-this-world and is just as though you've made it with cream! Sweeten your mousse up with maple, let it set cold in the fridge and enjoy! I love topping mine with fresh raspberries or even some nuts.
Nuts and seeds are some of my most favourite ingredients to use in cooking. Not only are they powerhouses of nutrition but their versatility is endless! There really isn’t anything you can’t do with them! Today I’m sharing an absolute cracker of a recipe that I developed in partnership with NuVitality, who are a small whole foods company picking and packing the best quality nuts, seeds, and grains.
I was up bright and early today packing orders for MixMe by Naturally Nutritious to post out and had a real hankering for crunchy granola. I've made this Tahini Maple Gluten-Free Granola a few times now but finally got all the textures and flavours right!
These babies are like a celebration in bite! And just in time for the hugest week of milestones! First my birthday, then the launch of MixMe by Naturally Nutritious which is my very own brand of healthy, nut-free waffles and bliss balls in flavours that have NEVER been done before! Hop over to MixMe to learn more about it and order some goodies for yourself, the kids or your dad in time for Father's day this Sunday!
This is such a gorgeous alternative to traditional frosting and I'd say it's probably way easier to make as well! You can play around the with flavours too, add some cacao, or peppermint essence or even some almond extract. You could also add food colouring if you wanted to create a particular look!
Strawberries and cream are such a dream. I love dunking fresh and fragrant strawberries through a big pool of just-whipped vanilla cream. And I wanted to translate these flavours over into a plant-based version so everyone could experience the yumminess!
This week there's been a few weird-weather days here in Melbourne. Even though it's summer, we went through a bit of a rainy, cold-snap and I felt like nothing more than soup. However, because it is summer, I didn't have any of the usual suspects in my fridge, like celery, pumpkin or broccoli. Luckily, I had the right handful of ingredients to make this delish Turkish red lentil soup that I learnt to make last year.
Humpday calls for treats. Well at least it does in my house haha! I had been wanting to recreate creamy, and smooth raw vegan peanut cheesecake bites like the ones I had sampled at a raw cooking class I did agggeeesssssssss ago but didn't want it to be too heavy or sweet or too dense.
Well what a day! Today marks Isaac and mine's 8th anniversary together. We met in high school, year 7 to be exact when I had changed schools and ended up in Isaac's class. I made a great bunch of friends, a lot of whom I still call great friends today but Isaac wasn't one of them right away. His locker was above mine but we never spoke to each because you know - high school. So the silence continued for term after term until one day we had a 'battleships' competition in maths class.
I've always been one to pick zesty flavours over caramel/chocolate flavours because I find them super flavoursome and generally not as sweet. I always love enjoying a raw slice but they always have dates in them but I am actually sorbitol-intolerant and dates have a pretty large chunk of sorbitol in them. So to save looking 6 months pregnant after a coffee and cake date, I always end up going to something else.
As many of you who follow me on instagram know, I have been working on something so special for what seems like AGES now! I wanted you to be the first to know that I have spent the better part of the year trying, testing, photographing, and building my FIRST EVER recipe ebook! And what's better?
Go nuts for gluten free doughnuts! These little babies are so easy to make, vegan and a one-bowl wonder.
There are no words to describe how bloody good these raw chai bars are. Spicy, warming, sweet, slightly bitter, all combined to form complete and utter deliciousness.
I used to always think that dips were just for the adults at parties i went to when i was little. they seemed to love dip. the women with the double-denim and too-dark-for-them bob haircuts were always chatting, laughing, and slapping each other's thigh when a joke was told all with a jatz cracker in their hand topped with french onion dip.
Last year i went to borneo, malaysia to study and undertake a community health project in a few of the communities. even though the communities were not super far away from each other, the food and culinary practices varied incredibly! in the village that was farthest away, lacked transport, and had the lowest socioeconomic status came the most amazing food!
I see dried mulberries EVERYWHERE online, they are sweet, little, chewy things that are great in muesli or as a snack. But it wasn't until I was invited to my friend's family home in Strathbogie, Victoria that I finally encountered a fresh mulberry.
