Vegan
I’ve been experimenting with baking vegan cakes for about a year but I’ve only made four or so in that time. None of them have turned out as good as this one!
I tried making a vegan vanilla sponge cake, but it wasn’t very successful. I made my famous orange and almond cake and thought it was vegan until I remembered I put three eggs in it. Doh.
I’d really like to try the orange one without eggs, and I’ve been wracking my brain for about three weeks to think of a suitable substitute to beat with the sugar in the first step. Any ideas? No fake egg suggestions please!
My fascination with trying to make the perfect vegan cake stems from the fact that my brother-in-laws girlfriend is vegan, although I’m really interested in the health (and environmental) benefits for myself and hubby too. Just try to forget the fact that I will probably enjoy the cake with a nice big dollop of whipped cream, ha!
Summer greens with fresh tomato sauce
It’s the last month of Summer in Australia and as someone who loves to eat seasonally, I (literally) push to grab the last of the crisp green beans and shiny zucchinis at the farmers market.
I really get a buzz out of selecting what I deem the best vegetables from what’s available. I think it’s got something to do with having mini-obsessions with cleanliness and perfectionism.
Note: if you see me at the market, run! I’m obviously slightly nutty. 
I really love greens simply steamed or quickly stir fried with lots of black pepper and drizzled with grassy olive oil or nutty sesame oil. Although this recipe is for those who like to eat their greens with a sauce.
Enjoying Autumn / Fall in the Northern Hemisphere!
Autumn is one of my favourite seasons as I absolutely adore mushrooms of all types; oyster, ceps, truffles, portabello, enoki, chanterelle, swiss browns and more.
I’m currently in Toulouse, where they sell at least 5 types of mushrooms in the supermarket. What a joy! I don’t know if it’s because mushrooms are in season or if it’s always like that, but I’m glad to have so much choice.
Mushrooms are incredibly versatile and can be thrown into almost any dish, from omelettes to lasagne. I love large flat ones roasted whole so the cap gets all juicy or small button ones crumbed and dipped into garlicky aoili dusted with paprika.
This time I’ve sauteed some shimeji and oyster mushrooms with firm tofu and served on rustic, lightly-toasted bread. It’s perfect as a vegan breakfast or light lunch. It’s also very good served with coconut rice.
It’s been a bit of a meat-fest around here lately so let’s lighten it up, reduce our carbon footprint and save a few bucks as well.
I came up with this dish just before we left Barcelona in anticipation of heading to Morocco. I got us in the mood with a good dollop of fiery harissa in a vegan meal that tastes suspiciously meaty thanks to those gorgeous specimens nicknamed ‘meat-for-vegetarians’: mushrooms.
[Spinach and avocado salad w/ sesame wasabi dressing]
This salad is just crying out to be served with some BBQ’d tofu – the perfect vegan meal!
It would also be right at home next to a nice piece of salmon, a grilled chicken breast, a juicy steak – can you see where I’m going with this? Yes that’s right, it goes with everything!
[Grilled zucchini with sour cherry couscous]
Nice and light with a bit of zest
This is the kind of meal I eat when it’s really hot and I don’t want to use the oven or I’ve over indulged and need something light.
I’ve actually been eating a lot more vegetarian meals lately and feeling much better for it; lots of tofu, chickpeas and lentils.
Hi, I'm Christie - a self taught cook and self confessed cookbook and magazine addict!
I love the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.
About Christie »
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