Start lowering your carbon footprint on ‘Meatless Mondays’ with these dishes.
It is so important to not only help the planet but to also maintain (or reduce) our waistlines by having at least one meat-free meal a week. I have many more than that and I love sharing them here for your inspiration.
I put the call out on facebook and you voted unanimously. You want the recipe for these soft quinoa hash browns. More than the recipe for my carrot and lentil picnic pie*. So here you are!
These hash browns are the perfect breakfast fare for vegans as they incorporate carbs (potato) and protein (quinoa), and when served with an array of delicious veggies like avocado, tomato and mushrooms make a complete and nutritious breakfast. (more…)
I’m just dropping in quickly today to support #meatfreeweek. I’ll be back again in a few days with another meat-free recipe.
I know burgers have a bad reputation for being too meat-heavy and full of fat, but this veggie-packed version will change all that! (more…)
After yesterday’s heavy post, I thought I’d get back on your sweet side with some homemade jam. Did it work?
My very good friends Robyn and Rocco gifted me with about 3kg of figs from their tree last month. Tiny, sweet, gorgeous things. I was ecstatic until I realised I couldn’t actually eat that many figs before they were going to turn.
What was I to do? That’s right, make jam. But I also stuffed them into biscuits, brownies (so good! Use this recipe and just chuck in a cup of chopped fresh figs with the nuts in step 4), plus I ate them on muesli everyday.
And I STILL had about a kilo left over. Jam, was their destiny. (more…)
The weather is still hot here in the northern rivers, even though it’s almost Autumn, so cool dinners are a welcome respite at the end of the day. Even better when they are practically no-cook.
This sauce is designed to be quick and easy but still full of the best flavours of Summer. Stir it into cooked and cooled pasta for an instant salad or stir through hot pasta for dinner in a flash. Mums, it’s a winner. (more…)
Today is less of a recipe, more of a philosophy. A rough method, if you will.
Long time readers will know of my intense hatred of food wastage. Yes, hate is a strong word, but in this context it is warranted. I absolutely can’t stand allowing food to go bad in the fridge – it’s the reason why I keep my fridge well organised and clean pretty much all the time.
My favourite way to use up bits and bobs from the fridge and pantry is to make a salad. A chuck everything in salad. (more…)