Cashew cream ETC!!

There has been a slight lack of interesting food happening here since I started my design course at Tafe two weeks ago…and even the interesting things I’ve been too busy/exhausted to do anything about.
Hopefully when I get more into the swing of things I’ll be able to get back into a more frequent cooking and sharing of said cooking, routine.
For now, here are a few pictures taken in the last couple weeks that I have neglected to share that will hopefully serve as some inspiration to cook up some healthy, scrumptious and cruelty free food!


These bad boys were surprisingly good!! I had the flat kale which I don’t usually get. I was worried the leaves were going to be hard to chew and a bit sour but they were so tasty and tender!! I just lightly steamed them and then filled the rolls with some rice, grilled tempeh, black bean salsa, cashew cream and some alfalfa and rolled ’em up!

Tasting plate with a few random things including kale chips which I have just discovered are so easy to make and amazingly tasty!! The trick is to make sure you dry the leaves really well after rinsing them so that they get crispy in the oven and not steamed. Once I have fully dried my bite size pieces of kale I massage a bit of sesame oil into the leaves and sprinkle with nutritional yeast, Himalayan rock salt and sesame seeds and then just bake for about ten minutes!!

A nice fresh salad with lettuce, rocket, cuc, orange, avo, baby tomats, toasted almonds, hazelnut oil, lime juice and kamut cous cous. This is pretty weird but I have never cooked cous cous before…not that you can really call it cooking because you just pour hot water over it for a few minutes and then just like that it is ready to go in all its fluffy glory!!! Mind blown.

I’ve been obsessed with cashew cheese/ cashew cream lately. Here we are having it on rice crackers with our mum’s delish home made red pepper jelly.
It’s such an amazing alternative and one of the biggest reasons why I feel like I haven’t missed cheese a la cow since I stopped eating it.
I never measure when I’m making mine. I just chuck stuff in the food processor and it always come out a different consistency and flavour which keeps it interesting!

Here is a basic recipe:

1 cup cashew nuts soaked
3 tbs nutritional/savoury yeast
1 clove of garlic, minced
juice & zest of 1 lemon juice
Himalayan sea salt to taste

Blend until smooth. It will be a sort of feta consistency. Add water if you want a thinner cream like situation.

Other ingredients I sometimes add are: tumeric, paprika, miso paste, parsley, basil, green onion, Dijon mustard.

Enjoy your cashew cream on crackers, in sandwiches, crumbled over pasta, on pizza etc!! Also you can make a sweet version by adding the cashews, cinnamon and some natural sweetener and have it as you would whipping cream.

I’ll leave now with a shout out to all the sweet, intelligent, adorable piggies out there ❤ and a promise that I will be posting a fricken legit pizza recipe in the next few days!

“Scientists consider the humble pig to be one of the most intelligent species on the planet — believed to have the intelligence of a 3-year-old child. Yet, this is not reflected in the abysmal way in which pigs are kept in factory farms.

Despite advances overseas, in Australia, a pregnant pig can still be confined in a ‘sow crate’—a barren metal cage little bigger than her own body. She can barely move and is unable to turn around. Trapped in a cycle of suffering, she is forced to give birth on a hard concrete or metal floor; denied the ability to properly nurture her young; and will be continually impregnated until her body can no longer physically cope.”


“got milk, got veal”


Today is the day I am officially no longer indulging in dairy products. Since I was ten I have been a very righteous and content vegetarian, happily consuming milk, cheese, yogurt and ice-cream while whole-heartily accusing meat-eaters of causing animals to suffer.

I don’t know why it’s taken me so long to come to this conclusion; I guess because eating dairy is not as obviously horrifying as eating a piece of flesh. It’s creamy and delicious and is in no way meaty or bloody; and I guess because nothing had to die. As I’m typing this though I can’t help but feel like a hypocrite, dairy cows suffer, they get slaughtered and dairy farming is contributing to global warming in a large way, just as raising animals for their meat is.

A lot of people have the idyllic image of dairy cows roaming green pastures and coming into the farm once a day to be milked by a friendly farmer. I wish this was the case, but it’s simply not. On the brightside, a lot of Australian dairy cows do see green grass and blue sky from time to time (unlike US or UK dairy cows, for example). However, in order for farmers to keep up with the modern demands for dairy products, cows are hooked up to milking machines which in many cows cause mastitis (a horribly painful nipple infection) and are kept constantly pregnant in order to produce more milk than nature ever intended them to. When they are about four years old and not able to keep up with their expected production of 18, 000 pounds of milk per year they are sent to be slaughtered. All though still young, most are so weak by this point they can’t even stand on their own.

And this isn’t even the icing on the cake (so to speak)! Today, I stumbled across an article about the connection of veal and dairy farming that was a serious revelation for me. What happens to all the baby cows that are a result of their mama’s being kept in a constant state of pregnancy? I never even thought about it until today…about three quarters of the female babies are kept to replace their mothers and the other quarter as well as the boys become veal, leather or by products of the pharmaceutical industry. The RSPCA recommends that calves must be at least ten days old, fed twice a day and travel a maximum of ten hours to the abattoir, sounds great right?! Well even these less than stellar guidelines are rarely met; with calves being as young as five days old, fed once a day and forced to face huge days of travelling with not enough room to lie down, when they aren’t even developed enough to walk properly or deal with the stress of these horrific situations. This is the fate of 800,000 calves in Australia every year. That’s a whole LOT of suffering and death.

Luckily in Australia we are a little kinder to our veal cows and they are generally reared in group sheds and fed milk and grain for their short life. In most countries; however, calves are forced into wooden crates too small to turn around or express natural behaviours, this system is designed to deny the calf access to any iron thus creating the classic white meat.

I am so saddened by this and annoyed with myself that it took me so long to come to this conclusion. I guess better late than never. I know this won’t be a big challenge for me as I haven’t drunk milk for ages anyways and only eat other dairy products on occasion. Equipped with this information it will be much easier to abstain.

Sorry cows, I should have known better.

Kris Carr, Crazy sexy diet

On a happier note, we made effin amazing rice paper rolls tonight that I’ll be posting about tomorrow, 100% cruelty free and oh so satisfying


Who needs dairy when you’ve got food like this!!!