Tempeh burgers and then I will stop talking about tempeh…for awhile at least…


My new fav food isn’t just Scrumptious and ridic nutritious…it’s also versatile!! I introduce you to the tempeh veggie burger….


….crumbled on a wrap with an array of fresh veggies. Obviously these would also be delish in a burger bun or…..

….crumbled on top of a giant salad, which is what we did with our leftovers 🙂

Back to the burgers tho, here is what you do:

1 package organic non genetically modified tempeh, Crumble with you hands (kinda gnarly but does the job) or in a food processor (less gnarly but then it’s one more thing to wash) predicaments!
1/2 large purple or white onion finely chopped
3 garlic cloves minced
1 zucchini shredded
1 carrot chopped quite small
1 free range organic egg
2 TBS olive oil
1 TBS apple cider vinegar
3 TBS balsamic vinegar
2 TBS Tamari or soy sauce
3 or so TBS paprika
1 TBS Dijon
Pepper and salt to taste
Chilli flakes
Handful of seeds (sunflower, pumpkin etc)
1/2 cup mix of oats, buckwheat flour, chickpea flour (or whatever flour etc you wanna use)

Mix it all up and form into patties. Bake in a moderate oven for about half an hour, flipping half way through.
Omit or add things to your liking!! That’s the beauty Of veggie burgers, you can get as creative as you want and they usually turn out pretty good. Extra veggies, different spices, fresh herbs, chopped nuts?! Go crazy!!

And don’t forget some fresh toppings!!

“Do you want fries with that??”

“the answer is always yes.”

Gettin Greek

Last night I concocted a full Greek feast complete with pumpkin falafel, vegan tzatziki, creamy humus, salad and flat bread.

I got the inspiration for the pumpkin falafel from Week day vegetarians butternut pumpkin falafel recipe . I had never thought to add anything to falafel before. Who woulda thought? Anyhoo here’s my recipe for pumpkin falafel:

1 cup chickpeas
1 cup roasted pumpkin
1 cup cooked barley (we just started eating this and it’s so good, don’t know why we didn’t eat it before?!)
1/2 small onion chopped
1-2 garlic cloves minced
1 TBS fresh parsley
1/2 TBS coriander
Salt, pepper and a dash of cinnamon

Mash the chickpeas and the pumpkin. You can do it in a food processor just be sure not to over process it into mush. Add the remaining ingredients and mix well. Form into patties and either bake or fry. I fried as I was hungry and needed food NOW but next time I think I’ll bake, I think it will cook them more evenly.

Served on a bed of spinach with chopped tomatoes, green capsicum/pepper, hummus, vegan tzatziki and crispy warm flat bread


Well hello there nice little morsel of food, would you like to come into my belly??

Vegan Tzatziki:

1 package organic silken tofu
1TBS apple cider vinegar
1 garlic minced

Process till creamy and then add:

1 grated cucumber
Chopped parsley
Salt and pepper


Mix ‘er up


T’daaa!! Vegan tzatziki!

Everyone’s got there own humus recipe and I never measure when making this dip; But basically if you add tahini, olive oil, Lemon juice, and garlic to chickpeas you’ll end up with something resembling hummus. My special trick for making it extra smooooth though is to slowly stream water in (a fair amount) while blending!

Was a really delicious meal! And today with the leftover roasted pumpkin and barley I made a real tasty salad


Yummmmy right??

I just sautéed some purple onion in coconut oil, added the pumpkin and barley and let that warm up while I whisked up a legit dressing of: a big tablespoon light miso, olive oil, Lemon juice, garlic and some water.

Chucked the heated up barley mixture onto some Spinach and chopped tomats, tossed with the dressing. Bam. So good!