No meat, dairy, eggs, honey or other animal products. Just pure veggie goodness.
I’m not vegan but I have friends and family who are and I know some of you, my readers, are too so I try my best to give you a good range of yummy treats, both meals and desserts.
Pinch and a punch for the first day of the month! Gottcha!
Did you used to do that at school? I always got soooo cranky when someone got me first. Little perfectionist Christie would screw up her face and stamp her foot with annoyance. Actually, I still do that if someone beats me to something. Mature, I know!
Plenty of people have beat me to making a rhubarb compote, but I like to think that my twist of mandarin juice and zest, coupled with creamy soy milk is just a little bit original.
Please don’t google it and prove me wrong. Just let me have my 15 secs. Thanks. (more…)
I’ve been having a bit of a love affair with my wok the past few weeks.
I often get into an obsession with one appliance or cooking utensil and use it over and over until I’m sick of it. Do you do that?
For the past fortnight it has been my wok. I’ve used it for stir frying (obviously), steaming, deep frying (oops, naughty) and making omelettes.
They are GREAT for making omelettes. You know the chunky oval ones that chefs make at hotel buffet breakfasts where they push all the egg mixture to one corner and the result is a fat, fluffy cylinder of egg? Those. Are. Yum. If you don’t know what the hell I’m talking about, watch this.
But back to today’s recipe. (more…)
Pikelets are the perfect treat for chubby little toddler fingers. They are easy to hold, easy to chew and don’t make too much mess for mum (no crumbs!), so are great portable snacks for the pram or car.
If, like me, you have wasted far too many minutes of your life vacuuming up cracker crumbs from your car, then you’ll join me in praising these yummy little mess-free pikelets. Just don’t serve them with jam – unless you have a few spare hours to hang around in the laundry (and I’m guessing you don’t!). (more…)
Did you ever think it was possible to make salad cream using soy milk and still get a consistency that’s thick like mayonnaise? Me neither, but it is very possible.
And very easy.
Yes, there is a lot of oil in it, but this recipe makes about 2 cups, which is far too much for the one salad. Keep the leftovers in a sealed container for up to 1 week in the fridge and use in all sorts of things like sandwiches, for dipping chips, on roasted vegetables or even on top of tacos in place of sour cream.
It’s really that versatile! Did I mention it works fabulously as a caesar salad dressing too – I told you it was versatile! (more…)
This dish had a working title of Green Mac ‘n Cheese and then in brackets – (the vegan addition) – right up until the last minute. When I realised it doesn’t actually have any cheese… because it’s vegan. Duh.
But Green Mac ‘n Cheese is a good name, don’t you think? If you don’t care to eat a vegan meal, then go right ahead and make this dish with cow’s milk and replace the crunchy crust with cheese – and then you can call it that.
If you are uniting with me today and eating vegan, then read on for an absolute stellar dish – yes, even if I do say so myself! (more…)