Vegetarian

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.

Leftover easter egg rustic hand pies

Posted on April 25, 2014

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Sorry if you came here today looking for ANZAC biscuits, but I am addressing a more pressing problem I am sure you have - what to do with ALL the leftover Easter eggs?

I managed to get through the entire weekend without any chocolate at all. We didn’t buy each other eggs and I am trying to reduce Miss 3.5′s sugar intake so she didn’t get any either. Don’t worry, she is very unaware of the whole affair so she was not bothered. Goes without saying that our 8 month old didn’t eat any chocolate either.

Wow, what a boring healthy family! (more…)

Soft quinoa hash browns

Posted on March 28, 2014

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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…)

Chickpea & sweet potato burgers #meatfreeweek

Posted on March 25, 2014

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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…)

Homemade fig, vanilla and lemon jam

Posted on March 8, 2014

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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…)

No-cook pasta salad sauce

Posted on February 16, 2014

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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…)

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