Vegan Diets: a beginners guide

Vegan diets have become a popular way of eating in recent years. People choose to be vegan for many reasons, environment, animal cruelty, health and weight loss. There is a lot of research that supports a plant based diet for improved health and reduced risk of heart disease, strokes and type 2 diabetes. But a…

Pumpkin Fritters

Pumpkin Fritters A great way to get a good helping of veggies in! These are easy to freestyle so go nuts and adapt to suit your tastes and what’s in your pantry! To make in a bowl put: 1 cup mashed pumpkin (cooked) 1 tsp nutritional yeast 1 cup of chopped silver beet 1 large…

Stir fry with broccoli 'rice' & cashews

Leftover roast beef stir fried with broccoli ‘rice’, purple cabbage and topped with roasted cashews and spring onions. To make: Chop 1 onion and garlic. Cook in hot fry pan with oil (I used sesame for flavour). Chop leftover meat or make it vegetarian and add beans. Add to pan. Chop 4 courgettes. Add to…

Thai Flavoured Chickpea meatless balls

We are trying to eat more legumes, mainly because they are cheap, but also healthy! These have a very strong flavour you wouldn’t even know they’re made from leftover lentils and chickpeas ☺ How to make: With a food processor or whizz stick Whizz: 2 cups of fresh coriander 3 cups legumes (we used lentils…

Quick Vegan Curry

Quick Curry. To make, in a hot fry pan put: 1 tbsp of oliveoil 1 tsp of each: paprika, cumin, ginger, turmeric, coriander and 1/2 tsp chili flakes 1/3 tsp herb salt 3-4 cups of precooked or tinned legumes (I used Moong dhal) 1 bunch of asparagus, washed and chopped (or any other seasonal veggies…

5 minute Spicy Chickpea's

Dinner in under 10 minutes! In a fry pan throw: olive oil, garlic, 1 tsp of each: tarragon, smoked paprika, parsley, rosemary , oregano and 1/2 tsp chilli flakes. Add 2 to 3 cups of precooked or tinned chickpeas. Stir well so chickpeas evenly covered in spices. Cook until chickpeas hot. Serve with salad. Time…

Stuffed Eggplant

I LOVE eggplant! And this dish is super tasty and easy to make. Perfect for an easy summers meal. To make: Slice eggplant length ways and scoop out the insides. Whizz until smoothish: The insides of the eggplant Red Curry paste 2 tbsp coconut cream garlic 1.5 cups of cooked beans (I used a mixture…

Deconstructed Veggie Burgers!

Deconstructed Veggie Burgers! I made this for my lunch yesterday, with leftovers for lunches for me and DH today. To make the pattys whizz til smoothish: 1 egg 1 cup cooked haricot beans or similar 1 tsp of Cajun spices Pepper Chilli 2 tbsp of gf flour ¼ cup sunflower seeds ¼ cup of pumpkin…

Creamy lentil and vegetable soup

Creamy lentil and vegetable soup. To make bang in the slow cooker: 2 lamb shanks* or similar, something with bones in it! 2 litres ish of water 2 tsp of vinegar Salt Cook for 8 hours or over night.* *make it vegetarian and vegan by taking out this step and use vegetable stock instead. Add…

Stuffed Capsicum

Early lunch at uni before I do a 3 hour lab. Stuffed capsicum and a treat beetroot and ginger juice from little bird. How to make: Blend cauliflower to rice consistency add basil and garlic. Whizz a bit more. Cook lightly in fry pan for 5 minutes. Add lemon juice and season. Add spring onions,…