Vegan Lasagna with Alana

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Last night my friend Alana and I enjoyed a lovely Friday night in; complete with wine, lasagna cooking (and eating), and movies.
This is weird but I’ve never actually made a baked lasagna before. My mum used to make vegetarian lasagna all the time and it was one of my favourites but for some reason in the three years since I have lived out of home I’ve never made it myself. Also, Alana is a newly turned vegetarian (yipeee) and has been wanting to try a veg lasagna out. So that is why we set out on our lasagna making adventure…and it turned out so so well.
We didn’t have a recipe or anything when we set out for the ‘about life natural market place’ in Bondi, just a vision of a kick ass vegan lasagna. So we filled our baskets with random veggies and some other bits n pieces as we gawked at all the amazing looking food in that store.

lasagna ingredients:

-gluten free lasagna sheets (the ones you don’t have to pre-cook
-jar of tomato sauce with basil
-vegan tofutti sour cream
-cheesly vegan cheese
-rocket pesto
-spinach
-eggplant
-carrots
-zucchini’s
-sweet potatoes (orange and the purple ones)
-purple onion
-mushrooms

We began by pouring some wine (important part of lasagna making, not advised to omit), preheating the oven and then slicing up the carrots and sweet potatoes which we drizzled in olive oil, Himalayan rock salt and pepper and put in the oven while we prepared the rest which is as follows:

-slice the eggplant and onion and place in a covered fry pan on high heat with some oil and water and salt. Cook until eggplant is quite tender.

-mix about four big handfuls of spinach with tofutti sour cream and a few tablespoons of pesto in a big bowl. We also added some cilantro and salt and pepper.

-in a large baking tray pour some tomato sauce and then cover with lasagna sheets.

-layer 2: pre baked veggies and mushrooms

-layer 3: spinach layer

-layer 5: zucchini slices

-layer 4: more lasagna sheets

-layer 5: more tomato sauce, the eggplant and onion and crumbled vegan cheese

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The lasagna in progress!!

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All ready to bake!! It took about half an hour in a really toasty pre heated oven.

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The finished progress!!! Alana failed a bit on taking it of the pan nicely but presentation aside, sooooo tastyyyyyyyyyy!

I just had leftovers for breakfast and it was even better!!!!

Pasta times two

We went to our friend Georgia’s place on Friday night and she made us the yummiest pasta ever!!! So yummy I had to share it…here is the picture and recipe from the book Plenty by Ottolenghi:

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…and here is her amazing rendition

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It had the best creamy sort of texture, and the combo of the fried eggplant and fresh mango was epic. I highly recommend this if you want to impress people…She certainly impressed us!

Here is the recipe as I think the photo is too small to make out:

1/2 cup rice vinegar
3 TBS sugar
1/2 tsp salt
2 crushed garlic
1/2 fresh red chilli chopped
1 tsp toasted sesame oil
Grated zest and juice of one lime
1 cup sunflower oil
2 eggplants cut into 3/4 inch dice
9 oz soba noodles
1 large ripe mango
1 2/3 cup chopped basil leaves
2 1/2 cup chopped cilantro
1/2 purple onion slices very thin

In a small saucepan warm vinegar, sugar and salt for one minute.
Remove from heat and add garlic, chilli, sesame oil. Allow to cool and then add lime juice and zest.

Heat sunflower oil in a large pan. Shallow fry the eggplant 3-4 batches at a time. Once golden brown remove to a colander and sprinkle liberally with salt and leave to drain.

Cook noodles in plenty of boiling salted water stirring occasionally for 5-8 minutes until tender but al dente.

Drain and rinse under running cold water. Shake off excess water and then leave to dry on a dish towel.

In a large mixing bowl toss noodles with dressing, mango, eggplant, half of the herbs and the onion.

Set aside for minimum thirty minutes. When ready to serve mix through the rest of the herbs and pile on plates or bowls.

While I’m on the subject of pasta, I made a HUGE pasta salad yesterday so that we could have dinner and leftovers for lunches for the week. It made just over five servings…I suppose if you’re feeding a family that is pretty standard, but for us that means a whole lotta pasta

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I used two cups of spelt pasta, about two cups of frozen peas, a cup of fresh corn, a red and a yellow capsicum, some olives, and a zucchini. We will have the pasta with rocket or lettuce as well but I couldn’t fit it in the bowl!

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For the dressing I just used the oil left in the olive container and mixed in about 1/4 cup of nutritional yeast, paprika, dill, salt and pepper and some mustard powder.

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Yum!!

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!

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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!

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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!!

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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.

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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!

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“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.”

-http://www.animalsaustralia.org/radio/old-macdonald/factory-farming.php

Holiday recap and a very green pasta

Happy new year!! I hope it’s off to a good a start for everybody as it has been for me! We just got back from an AMAZING trip home to Vancouver, back into full on summer time here in Sydney.
I was planning on keeping up with the blog while I was away but…I didn’t! I cooked a lot and took lots of photos with the intention of posting, but too much was going on!!! Here’s just a few food pics from our visit…

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Putting mum and dads new BBQ to good use on Christmas morning!

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Christmas breakfast! Vegan breakfast casserole, steamed kale, BBQ’d veggie sausages and BBQ’d mushrooms and onion.

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Christmas dinner! Mum’s amazing vegan tourtière with cranberry sauce, sweet potato and kale pasta bake, and roasted potatoes and Brussels sprouts

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Ready to get stuck in! We were so full after dinner we didn’t even eat our pumpkin pie :O

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Vegan nachos at La Bandidas Mexican restaurant. SO good. I’m really going to miss daiya cheese here in Australia, I have to try and get someone to import the goods!!!

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Fricken amaZing enchilada. Again, the daiya cheese…so…good.

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Mums ridiculously good curry sittin’ pretty on the good old Aga. I got a curry tutorial from her so will be recreating it soon and posting the recipe!

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The aga really is a cooks best friend!! Cooking up a New Year’s Eve feast here.

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Quinoa with almond crusted tofu, caramelised Brussels and green beans with a cashew miso dressing.

So there is just a sampling of all the delicious food that was had!! Some other favourites were mum’s lentil shepards pie, pumpkin soup, vegetable soup, tempeh breakfast sandwiches, rice balls with peanut sauce, chick pea flour fries, vegan mac n cheese, many drunk daiya grilled cheeze sandwhiches on the aga aka the grilled cheese master!!! and I also made my vegan Nanaimo bars which everybody went crazy about…especially when they found out they were healthy!

So all and all, it was a very tasty holiday!

Now here is a pasta recipe for you…

A very green pasta:

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It’s funny how your body craves warm hearty stuff in the cold, hence the soups and curries of back home, but as soon as you’re back in the heat all you want is fresh simple stuff! This pasta dish took about twenty minutes to make and made four big servings.

1 400 gram package of pasta (I used whole grain spelt spaghetti)
1/2 head of broccoli chopped (use the stems too! They are really nice and crunchy!)
1 zucchini chopped
2-3 big kale leaves taken off the stem and chopped quite finely
3-4 green onions chopped

Boil pasta. Chop veggies and place in a big strainer over a large pot. Once the pasta is cooked strain it over the veggies and into the pot. Place a lid on top and let the hot pasta lightly steam the veggies. Meanwhile get out your seasoning…

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So simple and so good. If you haven’t tried hazelnut oil I suggest you do ASAP! My aunt bought this for me and I trekked it all the way back to Sydney and I was blown away by the flavour!

Dump you pasta and your now lightly steamed but still fresh veggies into a large salad bowl. Drizzle with oil, nutritional yeast, Himalayan rock salt, pepper, pumpkin seeds and sesame seeds.

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Voila!!

A random and massive amount of meals

My oh my, we have been eating very very well around here, so well infact that even though I have been blogging regularly I have a whole heap of juicy photos/recipes/ideas to share.
I recently just got instagram and i’m loving it for the fact that I can take a quick pic and share it instantly rather than having to write a whole post about it!! If you want to see more of what we’re eating, follow me at henrileee (three e’s !!).
Anyhoo…onto the food.

1.

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Pizza!! Made on a super easy chickpea flour crust
And with some tantalising toppings

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The base was smothered in a homemade walnut basil rocket pesto. Toppings included Brussel sprouts drizzled in balsamic reduction and grilled. Roasted red pepperes, artichoke hearts, and asparagus and mushrooms (on my side only, Ali is a weirdo)…

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We then drizzled the whole thing in creamy homemade hummus that was given a “cheezy” kick with the addition of miso paste and nutritional yeast flakes.
“my god, why don’t people put hummus on pizza more often?!”-Ali

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Hyped.

2.

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Kick-ass open faced sandwiches! If you do make the pizza, which you should cause it’s crazy good, you may just have leftover toppings and be able to create this masterpiece the next day for lunch!! Check it:

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SO GOOD!!! I maybe almost liked it more then the pizza?? Maybe…

3.

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Some pretty rockin porridge bowls happen in our house. Def no boring old oatmeal and brown sugar that’s for sure!
This was a high protein bowl of cooked banana chia seed oatmeal complete with hemp protein powder, cacao, natural peanut butter, Walnuts, cinnamon and topped with fresh strawberries!
This takes all of ten minutes tops to cook, add in the delicious/nutritious extras and stir. I simply don’t think there is one good reason why anyone should be eating those Pre-flavoured oatmeal packets when you could be putting this bowl of superfoods into your body nearly just as easily!! Get into it!! The possibilities are endless with porridge!

3.

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This is a giant hash brown made with grated potatoes mixed with some chopped onion and garlic, flax meal, a bit of rice milk, nutritional yeast, paprika and salt and pepper. Scooped into a big pan and fried. Once it’s golden on the Underneath carefully flip. cook the other side and then cut in half and top with black beans, tomatoes, green onion, spices such as cumin and coriander, avo slices and a dollop ofcashew cream .

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4.

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Eggplant spaghetti. Another beautiful summery meal enjoyed in the evening sunlight!
Slice eggplant and marinate it in himalayan rock salt, lemon juice, pepper and paprika for as long as possible. It was marinating all day while we were at work and I think it really helped with the tenderness.
Drain any excess liquid and place in a fry pan with a bit of coconut oil, purple onion and garlic. Cook till slightly browned.
Add sliced zucchini and cook till zucchini is warmed.
Add to freshly cooked pasta: rocket, olive oil, lemon juice, paprika, walnuts or pumpkin seeds, the sautéed veggies and more garlic if you dig ze garlic as much as I do!

5.

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Still with me?! Hopefully because this little number is seriously off the charts good. I somehow managed to dream up and pull this off whilst being extremely hung over and sleep deprived. Sometimes miracles do happen.
I started by mixing up a marinade for the tempeh which was a bit of honey, a bit of tamari (soy) sauce, a bit of ketchup and paprika and pepper.
Slice the tempeh and place it in a bowl with the marinade covering all the surfaces.
Slice pumpkin very thinly and cook in a fry pan with water just covering it. Once the water is absorbed the pumpkin should be tender. Add coconut oil, cumin, coriander and paprika and fry. Once browned on both sides add sliced rounds of purple onion and continue to cook on low.
‘crumb’ the marinaded tempeh in a mixture of flaxmeal, nutritional yeast and sesame seeds and grill on low.

The first sauce is kind of a hummus sans chickpeas. Sorry, I didn’t measure at all but it was about three garlic cloves, a small handful of cashews, a tablespoon of tahini, juice of half a lemon, some green onion, 3 tablespoons of olive oil and water to thin.Blend until smooth.
The sauce on top is just a tomato chutney I made by blending fresh tomats with sundried tomats, some sweetener and some apple cider vinegar!!

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Once the tempeh is cooked on both sides and the pumpkin and purple onion are good to go and you have whipped up your sauces (sounds like a lot of work but it’s worth it!! And if I can do it hungover on five hours of sleep, you can too!) arrange the garlic sauce in a nice big puddle, I’m sure there is a better way to phrase that but puddle will have to do!! Put your crispy crumbed tempeh on top followed by purple onion, pumpkin, spinach and a dollop of tomato chutney. There is just one pictured, I def ate two stacks. I’m pretty sure I needed/deserved it!!

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“I think this is the best breakfast I’ve ever had.”-Ali, whom I dragged out of bed at ten am to join me in the deliciousness.

6.

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Alright, last one then I’m out. We had this very random lunch, if you can call it that, the same day as the tempeh breaky stack above. It included a cold banana smoothie and raw cookie dough balls. Awesome? Yeah, I know.
To make the smoothie, blend 2 big frozen bananas as well as cinnamon, a bit of honey, icecubes to make it even colder and non-dairy milk to thin. So refreshing!!
For the cookie dough balls:
In the blender combine 1/3 cup natural peanut butter, 2 TBS coconut oil, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/2 cup softened dates.
Empty blended ingredients into a bowl and add 1 1/4 cup flour of choice ( I used oat flour), a sprinkle of coconut flakes, raisins and sunflower seeds.
Roll into balls and chill before serving.

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Ali gives a big thumbs up for cookie dough lunch!

Hope this offers up some food inspiration!!! Kind, pure, healthy food=happy healthy body, mind and soul.

Avocado “cream” pasta

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Creamy, satisfying, kind. My fav kinda food.

Before I get into the recipe for this crazy good pasta I just have some ramblings that have not much to do with pasta at all…

I often get sad and frustrated and confused because I get overwhelmed with the feeling that a lot of people just don’t care enough, or at all really.
I care a lot, and about many things, I always have and I always will, and I don’t understand how so many people don’t.
Mostly I don’t understand how many people don’t think about how their actions(however small or large), words, habits or thoughts effect the other species we share our planet with (human animals and non-human animals) and about our planet and the vulnerable state it’s in.
I feel like so many people are just in their own little bubble, it’s easier and it’s convenient just to do what you gotta do and get on with it.
I know there are many many people out there that do care though, and this gives me hope, I think we are on the verge of change, in a big way, and I think the people that care need to stand up and start caring even more so we can make this world a better place for everybody and the generations to come.

I copied this recipe from the delightful ohsheglows blog and added a few bits and pieces. It literally took like twelve minutes to whip up, (which is good when you’re feeling a bit overwhelmed 🙂 )

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The nice fresh ingredients sittin’ pretty, patiently waiting to be blended into a mouthwatering feast.

Recipe:

2 TBS olive oil
1/2 lemon juiced
2 garlic cloves minced
Handful of basil
1 large ripe avo
Himalayan rock salt, pepper, paprika

Blend above ingredients until smooth. Add to freshly boiled pasta (I used whole meal spelt spaghetti) And combine with 1/2 cup ish baby tomats and 1/2 cup ish black beans. Toss it all up and serve with a couple basil leaves and some lemon zest. Perfection!

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Best enjoyed on a sunny deck. (but if this is not possible, I reckon it would still be pretty fricken enjoyable.)

“Having little exposure to animals makes it much easier to push aside questions about how our actions might influence their treatment. The problem posed by meat has become an abstract one: there is no individual animal, no singular look of joy or suffering, no wagging tail, and no scream. Beauty always takes place in the particular; cruelty, on the other hand, prefers abstraction.”- Jonathan safran foer

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You know it’s a success when tongue meets plate.

Colourful spring salad two ways

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Two of our lovely friends from home are here visiting for two weeks and so far we have had a pretty great time! On their first night here I wanted to make something easy and summery and something I could make in advance so I didn’t have to forfeit precious happy hour time in the kitchen! Speaking of happy hour…

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…t’was very happy indeed!

Anyway, Pasta salad seemed to fit the bill…I got a bit carried away with the veggies though and ran out of room for the pasta. Instead we just cooked up some brown rice pasta and quinoa separately and spooned the salad on top. We’re pretty clever like that…

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Kat, Alana and Ali spooning it up!

It was delicious and fresh and the best part was we had enough leftovers to accompany our free range eggs and toast the next morning!!!

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We were feeling a little fragile the next day and this definitely hit the spot!!

If you want to recreate this fresh veggie salad madness I used:

A cup or so of baby tomatoes
1 large cucumber
1 jar black olives
1 jar artichoke hearts
1 can corn
Fresh snap peas
Red and yellow capsicum (pepper)
Fresh basil leaves
Green onion
1 can of Chick peas (toasted in a fry pan with coconut oil, paprika, cayenne, cumin, coriander and rock salt till crispy)
All veggies chopped quite finely and drizzled with olive oil.
We also drizzled a really awesome balsamic reduction that Katrina had brought us on there which was a very nice touch.

I love how pasta salad always makes it feel like summer! Enjoy 🙂

Eat Well Be Well

Such a simple concept. Eat well, be well. Unfortunately a lot of people just don’t quite get it.
Although I will admit, at the moment I am not well. Being a nanny of a family that gets sick a lot I am in constant contact with new and unpleasant viruses all the time. Considering this i’m happy to say I hardly every get sick. However this time the bug got the better of me. I also didn’t take good care of myself when I felt it coming on, alcohol and a late night gig may have been involved…and no amounts of vitamin c, garlic or horseradish can combat the immune sucking effects of alcohol. (no offence alcohol, I still like you, see you next weekend when I’m healthy again).

I just want to touch on the eat well be well thing once more and then I will tell you about a couple wicked and rad comfort recipes that you should make when you’re feeling icky…
Once again, being a nanny I am at the grocery store quite frequently and often around after school time and I get SO ANNOYED, like seriously lose it when I see the SHIT people are putting in their shopping carts and are intending to feed to their children. These people who would probably do anything for their children. Give them a limb, an organ, their life; but yet they fuel these little innocent beings with poison. Processed lunch meat with fifty ingredients including flavours, binders and preservatives (shouldn’t it just be the one obvious ingredient?!?) processed Kraft cheese, good GOD don’t even get me started on the ingredient list, but did you realise that every. Fucking. Piece. Is individually wrapped in plastic!!!! Oh hey, so there’s this thing, you may have heard about it, it’s called our environment, and it’s kinda about to combust so maybe you’d like to, I don’t know, reduce your use of plastic!!!!!
The ‘fruit’ roll ups, the ‘fruit’ gummy things, the ‘fruit’ sticks…what happened to just good old fashion delicious FRUIT?!?! Oh nooo, my baby much prefers the added sugar, corn syrup, hydrogenated oils and artificial colour in the fruit roll up, and it comes in this nice convenient packaging that will end up in a landfill.
The frozen meals, the soda, the packaged cookies, the white bread, white rice and white pasta, the pies and pastries, the hot chips and deep fried crap.
Why? Why why…
I want to do something about it but I don’t know where to start, besides here…I want to go up and shake these people and ask them if they are just completely ignorant to what’s in the so called food they are consuming or if the health of their small child doesn’t really mean that much to them.
I read an article recently about a new study that found that for the first time in two centuries children growing up today have a shorter life expectancy then their parents because of the increased crap in the “food” people are
Consuming. That’s just insane when we are so blessed to have at our fingertips the freshest most beautiful food; not to mention an abundance of clean free water, yet people still go for the sugar laden packaged juices and soda. We have the information and resources to be healthier than ever before and people just waste it.
It’s a vicious cycle, you eat crap, you get sick, you continue to eat crap and you don’t get better, go to the doc, get some antibiotics, TOO easy right?!? Who needs to eat healthy when you can just get some antibiotics that make you all better?!
We’ll save my rant on unnecessary antibiotic use for another day.

Anyways, enough about that for now, on to a couple of ultimate comfort food recipes; pumpkin soup and mac n “cheese”

On thursday night I was feeling really really run down and sick. Lucky for me I have a lovely sister who made me amazing warm soothing pumpkin soup as I sat on the couch blowing my nose and drinking white tea

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This pic was actually taken the next day; I had it for lunch Friday as well, hence the sunlight. It’s not the best pic ever but it is the best soup ever!! And really simple…

1/2 pumpkin + 1/2 a sweet potat + a couple of regular potats (or just whatever you’ve got in the way of root veggies hanging around) baked

1 onion, 3 garlic chopped and sautéed in coconut oil with a generous amount of curry powder, paprika, tumeric, chilli powder and ginger

1 can of coconut milk
2 cups of water with a few teaspoons of natural veggie stalk.

Add the baked veggies and the liquids to the onion and spices. Bring to a boil. Simmer. Add to a blender and process till smoothish with a big handful of spinach. Add himalayan rock salt and pepper to taste. I also added dulse flakes (sea vegetable) for extra nutrients.

This soup is so creamy and delicious!!

After resting at home all day Friday drinking green smoothies and soup and heaps of green tea and apple cider vinegar I was finally starting to come around Friday night and all I felt like was mac n cheese! This used to be my fav back in the day. Funny that I should get a craving for mac n cheese today because I realised I have been vegan for one month now!! Yay!! Sosososo happy. My skin is better, stomach flatter, digestion better and conscience at peace.

This isn’t the most nutrient packed recipe but I also had a salad with lettuce, rocket, tomatoes, celery, crunchy sprouts, carrot and purple cabbage with miso peanut garlic dressing before hand. Practicing what I preach here people, eat well, be well.

I wasn’t confident this recipe was going to be very good so only after digging in did I realise that it was definitely bloggable!! So don’t mind the pic…

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Now,I did throw in some vegan cheese that I got at the Cruelty Free Shop in Glebe. Unfortunately vegan cheese isn’t mainstream yet and not easy to acquire, especially good vegan cheese. If you don’t have any you’ll want to up the ante on the salt and maybe add some miso??

One more thing…nutritional yeast!! I caught up with a friend from NZ last weekend and he was saying that he loved the blog but there is some ingredients that he’s got no idea what they are, particularity this one that I use all the time…nutritional yeast?! Yep that’s the one!!

**Nutritional yeast is a deactivated yeast which is sold commercially as a food product. It’s sold in the form of flakes or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores.

It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes

So there ya are!! Sorry I should have mentioned this sooner as I really do use it a lot!!! Grab some at your local health food shop, it’s pretty cheap and really good! Love the extra vitamin B too.

Alright without further adieu…the best vegan mac n “cheese”/potentially just the best regular mac n real cheese!?!

1 1/2 TBS vegan margarine
1 cup soy milk or other alternative
1/4 c brown rice flour
1 TBS corn starch
3 garlic cloves
1 tsp Dijon mustard
1/2 TBS lemon juice
3 TBS nutritional yeast
Paprika, pepper, Himalayan rock salt (don’t be shy on the salt front for this one!)
A couple tablespoons good vegan cheese if you can get your grabby little paws on some! ( I’m going to give this recipe a whirl sans vegan cheese this week so I’ll let y’all know if it’s still as amazing/worth making!)

All you do is add all your ingredients to a pot, pan, whatever and whisk it till its smooth thick and creamy. Oohhh yeahhhhh.

I then poured it on my prepared brown rice pasta with broccoli bits and THEN I put it all in a shallow dish and grilled it till it was golden and BUBBLING!! Ohhh gawwwwd. Serve with tomato sauce. Check out my recipe here for home made tomato sauce/ketchup.

For anyone who read this entire stupidly long post, thank you for listening. And please remember, eat well, be well. Love yourself, love your babies, love your dog, love your neighbours and spread the word, let food be thy medicine and medicine be thy food.

Mock tuna salad, buckwheat pancakes and tempeh beet loaf

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This high protein mock tuna salad gets its tuna-ish texture from the mashed chick peas and fishy flavour from the seaweed and soy sauce. Complete with celery and pickles as all good tuna salads should have, this is a pretty darn good fake.

1 can chick peas mashed
1/4 home-made mayo (to insure free range organic eggs are used)
1/2 tsp Dijon mustard
1/4 cup minced celery
1-4 cup shredded carrot
3 TBS chopped pickles
1/2 TBS nutritional yeast
2 green onions chopped
1 TBS Tamari
1-2 crumbled nori sheets or about 1 TBS dulse flakes
Pepper, Himalayan rock salt, paprika

Combine all ingredients and Serve as you wish. I had it for dinner on spelt toast and leftovers the next day on zucchini and carrot spirals…

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Yummmmmy. I really enjoyed the leftovers the next day!!

We went to our favourite cafe in manly, Pure, for breakfast today and I had some amazing buckwheat pancakes..

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Sooooooo goood!! The edges were a bit crispy and the middle was nice and fluffy 🙂

Good start to the day it was; unfortunately the day ended on a bad note when I burnt the f%*# out of my hand making dinner.

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It is seriously so painful, it happened four hours ago now and it’s still throbbing!! I’ve taken four pain killers and have to run it under cold water like every ten minutes!!! Never had a burn so bad before and it’s really a pretty minor one, I can’t even imagine the pain of a really serious burn…shudddder.

Anyways, at least the dinner turned out pretty good…

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Another faker meal it was; getting its texture from crumbled tempeh and colour from beets, this fake meat loaf was a perfect meal on this cold windy night.

1 cup lentils, cooked in veggie stock
4 medium potatoes boiled and mashes with a bit of olive oil, rice milk, salt and pep
1 package tempeh crumbled
1 onion diced and sautéed till translucent
4 garlic chopped and sautéed
1/2 cup raw beets blended in a food processor
1 celery stalk chopped
1 carrot chopped
2 free range organic eggs
1 cup chopped walnuts
1/2 cup brown rice flour
1 cup oats
2 TBS miso paste
Cumin, paprika, cayenne, salt, pepper to taste

Combine all ingredients and press into a loaf pan. Spread mashed potats ontop. Bake 200 degrees for about half an hour ish, till the tops a bit browned. Serve with fresh spinach, tomatoes and green onions

Chickpeas, buckwheat, lentils, tempeh oh my!!! Protein party!!

“creamy” avocado “pasta”

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I use the words “creamy” and “pasta” loosely here because I can not lie to you, there is no cream and it’s not actually pasta but it’s damn tasty and contains a whole bunch of servings of veg that you wouldn’t be getting if you actually just made pasta with creamy sauce…you see? So make this instead, you won’t be sorry.

“pasta”

1 large sweet potato spiral sliced
3 small zucchinis spiral sliced
1 red capsicum sliced in thin strips
1 green onion chopped finely

(if you don’t have a spiral slicer you should think about getting one, they make beautiful tasty spaghetti like pasta. Obviously you could sub with actual pasta if you want, or just use a peeler to peel long strips of veg)

“creamy” avo sauce

1 1/2 Avos
2 TBS avocado oil (or olive)
3 garlic minced
1/2 lemon and 1/2 lime juiced (or just one or the other)
3 TBS nutritional yeast
1/8 cup cashews
Paprika, sea salt, water to thin

Blend until smooth and “creamy”. Add to prepared pasta and combine. It helps soften the vegetable noodles if you get in there and massage the sauce into the noodles, This is optional as it’s kinda unpleasant (I made Ali do it).

“enjoy” 😉

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