Vegetarian

Kidney Bean Bowl

Hearty, filling, & easy to make with lots of ways to change it up! This kidney bean bowl is perfect for veggies that need using up, helping you make sure nothing goes to waste. The only thing that is a constant ingredient in this kidney bean bowl is the tomato sugo (aka passata), which brings

Read More »

Beetroot Pancakes

These beetroot pancakes can be made sweet or savoury- they’re both fantastic. And look at that colour…nothing ‘beets’ that colour! These beetroot pancakes are something I make on a regular basis, especially when the beetroot needs harvesting and using up. When I make these, I always split the batter in half and make one half

Read More »

Roast Almond & Potato Spiced Rice

Elegant yet simple, roast almond & potato spiced rice is sure to become your next family favourite. Fragrant & delicious, the double carbs make it hearty and substantial, and it is suitable to serve as a side dish or a main meal. Super-easy to make & supremely adaptable, it can be made vegan, vegetarian, or

Read More »

How to Make Nut Creams (4 Variations)

Nut creams are a fresh, nutrient-rich alternative to traditional dairy cream, so can be eaten by vegetarians, vegans and carnivores alike. As the name indicates, nut creams are a cream made from nuts- and they really are creamy! If you’ve never made a nut cream before, I guarantee you’ll be delighted by the smooth, dairy-like

Read More »

Zucchini, Potato & Pine Nut Soup (Vegan)

Dreamy, creamy & easy to make- this vegan vegetable soup ticks all the essential boxes! Despite the small ingredient list, this soup has a delightful taste and creamy mouthfeel. Big enough to feed a family or make dinner for several nights, this zucchini, potato & pine nut soup makes for a perfect quick weeknight meal.

Read More »

Mushroom & Thyme Tart with Rocket Topping

Whether you need a snack on the go or are having friends over for a quick lunch, this delightfully tasty mushroom & thyme tart with rocket topping will hit the spot! Perfect to make when your rocket and herbs are at their best (for me in subtropical QLD, that’s winter), you just need to grab

Read More »

Potato Salad

This potato salad is so simple and easy to make, I love it. It is also very adaptable, so you can vary the ingredients according to your own taste & what you have on hand. Keep it simple or jazz it up; the choice is yours. The potato salad recipe below is a basic one

Read More »

Leek & Black Bean Soup with Parmesan

There’s nothing better than a low-calorie, quick, one-pot soup for a weeknight dinner…& it’s even better when you can pick most of the ingredients from your own backyard! Blessed with a big crop of leeks that were ready for harvest, I devised this hearty, filling soup that is super-simple and quick to make. A perfect

Read More »

Dragonfruit & Finger Lime Sorbet

The melt-in-your-mouth texture of a sorbet is all the more delicious when you’ve made it from fresh home-grown fruit. Pretty enough for a dinner party and good enough for every day, this dragonfruit and finger lime sorbet makes a great guilt-free snack. Quick and easy to whip up after school, it’s a nice summer treat

Read More »

Eggplant & Okra Parmigiana- Recipe

Eggplant parmigiana is a classic Italian dish my Sicilian grandmother used to regularly make for my father (because apparently, no-one else made it just right). Regions of Italy such as Parma, Campania and Sicily all claim parmigiana as their own. In truth, the origins of this dish are decisively uncertain– either way, it is now

Read More »

Sicilian Chickpea & Spinach Braise (Vegan)

This traditional Sicilian chickpea and spinach braise is a resourceful meal derived partly through tradition and partly through need. My grandparents came to Australia in the early 1950s armed with gardening knowledge but little else. While they quickly established a productive vegetable garden, grandads fledgling fishing business didn’t always bring home the catch of the

Read More »

Veggie Lasagna

This veggie lasagna is so good and packed with nutrition- but by no means is it a traditional lasagna recipe! I have to say this up front, because I really don’t want all the Italian nonnas of the world coming at me to knock me on the head with their wooden spoons! Of course traditional

Read More »

Beetroot Soup with Chive Dumplings & Hazelnut Dukkah

Hearty, delicious, spicy & full of goodness: this tasty beetroot soup with chive dumplings & hazelnut dukkah has it all! The velvety soup texture and soft dumplings contrast perfectly with the crunch of the nutty topping, while the chilli, coriander & cumin add deep, spicy base notes. Whether you simply love the taste or have

Read More »

Garden-to-Table Fried Veggie Wraps (Vegan)

Whether you’re a vegan or just fancy loading up on vitamins, these easy fried veggie wraps are always a tasty treat! A while ago I got into the habit of going meat-free on a Monday, and devised these vegan wraps…they soon became a regular menu item. Ideal for lunch, dinner, or snacks in between, they

Read More »

Spinach sauce with pasta

This recipe is nutrient dense with spinach goodness! You can use a lot of it in one dish and you can use all types of spinach for this recipe. Of course this recipe is healthy, easy and, depending on the pasta and type of cheese you use, it can be vegan and glutenfree as well.

Read More »

Savoury Herb Muffins

Mid-morning, afternoons, on the go…whenever you need a quick snack, these savoury herb muffins are a winner! They’re perfect to include in school or work lunches, and can be batch-cooked & frozen for later. We all know how lovely it is to cook with fresh herbs from our own garden, and this recipe brings those

Read More »

Roasted Pumpkin and Beetroot

This year I had the honor of getting the whopping amount of one pumpkin on my pumpkin plant! Luckily I had another plant, but same story, just the one pumpkin. I don’t know what happend, but apparently my pumpkins just didn’t want to produce more than one per plant. Nevertheless, I was glad to have

Read More »

Pumpkin Semifreddo

Pumpkins are great! I love pumpkins because they taste great and they are so versatile. You can use them for sweet and savoury dishes, roast, cook, bake and puree them. The choices are endless.This time I made a pumpkin semifreddo with it and it came out great (if I do say so myself). I had

Read More »