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Meat Free Week

24 Mar


Roasted brussels sprouts dish

Growing up I had to be the only kid on the block who loved brussel sprouts and still do. This is my new favourite side dish and is perfect for both the warm and cooler weather. {Recipe adapted from this lovely blog}

What you will need:
500 grams of fresh brussels sprouts, cut into quarters
100ml olive or rice bran oil
1 teaspoon salt
1 teaspoon garlic powder
1 garlic clove, minced
1 lemon, grated and juiced
1/4 cup bread crumbs
1/2 cup toasted walnuts, toasted
1 red salad onion, chopped
What to do:
Preheat your oven to Moderate and line a baking tray with baking paper. Whisk together half your olive oil along with the garlic powder and salt. Coat your sprouts in this mixture and arrange evenly onto your baking tray. Bake for around 20 minutes or until the sprouts become slightly golden. Once done toss together your sprouts with the onion, the remaining oil, bread crumbs, lemon juice and walnuts. Serve warm with a drizzle of olive oil and a sprinkle of salt. Serves 6 as a side.

Frozen Treats

6 Feb


I love popsicles. Especially when the weather is hot. These Raspberry and Lime Popsicles are super easy to make and if you use sugar free lemonade have less than 40 calories per serve! I hope you enjoy them as much as I do.

1 cup frozen raspberries,
2 cups lemonade (Sprite) I used sugar free to limit the calories
1/4 cup lime juice
Dash simple syrup

What to do:
In a blender pulse together all your ingredients until smooth. Pour into some popsicle moulds and freeze until solid. Yes it’s that easy. Enjoy!

Note: If you don’t want the raspberry seeds in the popsicles run the liquid through a sieve prior to freezing.

Syrupy Stone Fruit with Almonds

2 Jan


nectarines and plums in syrupWhen it comes to dessert you needed use a whole bunch of heavy ingredients to create a delightful dish. These syrupy fruit wedges are one of my favourite dishes. They require little preparation and taste amazingly fresh.

What you will need:
3 peaches
3 nectarines
6 plums
The juice and zest of 1/2 lemon
1/4 cup slivered almonds
2 cups of caster (fine) sugar
2 cups water
nectarines and plums in syrup

What to do:
Firstly you will need to make your simple syrup. In a large saucepan add your sugar and on a low heat whisk until the sugar has melted. Add in you water and bring the mixture to the boil. Continue to whisk until the sugar has been fully dissolved and the mixture becomes clear. Add in your lemon zest and juice and allow to cool. Chop your stone fruit into wedges and arrange onto your plate or bowl. Drizzle over your cooled simple syrup and garnish with some almonds. Serves 4.

<Download the Recipe Card PDF>

Savoury Delights

8 Nov


What you will need:
1kg of potatoes
3 tablespoons of ground paprika
1 tablespoon ground ginger
2 tablespoons cumin seeds
1 tablespoon chilli powder
1 tablespoon ground coriander
Drizzle of oil
 What to do:
Pre-heat your oven to moderate and line a baking tray. Par-boil your potatoes. Allow them to cool before cutting into wedges. Leave the skin on as it crisps up nicely. In a mortar and pestle lightly grind together your spices. Now generously coat your potatoes in the spices and transfer to the lined baking tray. Drizzle the potatoes with some oil and bake for about 20-30 minutes or until crisp. Serve with some sea salt. Enjoy!

Meal ideas

6 Nov


This pasta dish is so easy to make and the light and zesty garlic and lemon sauce is a great alternative to heavy cream and tomato based sauces. Perhaps best off all this dish tastes great and can feed 4 people for less than $7.00!

What you will need:
500 grams of thin spaghetti
1 cup of cherry tomatoes, sliced in halves
2 tablespoons of italian parsley chopped finely
1/2 cup fresh lemon juice
1/4 olive oil
3 cloves of garlic mincedWhat to do:
Boil your pasta in a large pot of salted water and cook until al dente. Once done strain your pasta well. Pour in the olive oil and garlic and toss until the spaghetti is well coated. Add the chopped parsley, lemon juice and tomatoes and continue to toss. Serve with an extra sprig of parsley and some grated parmesan.
Serves 4.


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