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.”


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…

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

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

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

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

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!!!

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

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!

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

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:

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…

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.


Almond crusted tofu and vegan chocolate cake

We usually have a nice salad for dinner on ballet nights and last night was no exception. It turned out to be one of the best salads yet as well!! Hands down the best tofu I’ve had and the dressing was amazing.

The cake inspiration came from baking a cake with the little girl I nanny earlier in the day. It was a boxed cake with refined sugar, flour and dairy etc so needless to say I didn’t have any but it smelt pretty damn good and I was proud of myself for not even having a taste, so I decided I would have to make a ‘healthy’ vegan cake that I could enjoy after ballet.

First, the salad…

The salad itself was made up of: lettuce, tomatoes, green onion, purple cabbage, grilled eggplant, zucchini and mushrooms. The veg combo was really good but the star of the show definitely went to the tofu closely followed by the dressing so here’s the breakdown…

Almond crusted tofu:

Drain as much moisture out of your firm tofu as possible and slice it into triangles.

In a shallow dish, mix up a marinade of:

3 TBS soy sauce
Juice of half a lemon
2 tsp rice wine vinegar
1 TBS sesame oil
1 minced garlic clove
Paprika, ginger and pepper

Place the tofu in marinade, covering all the sides. Leave in the fridge for as long as possible. (I put it in before work so it had a good 9 hours!)

For the almond crust:

3 TBS flax meal
2 TBS nutritional yeast
3 TBS finely chopped almonds
Himalayan rock salt and pepper

Flip the tofu around in the marinade to get all the sides wet. Press all sides in the almond crust mix and place on a lined baking tray.

We cooked ours under the griller in our oven for about seven minutes each side.


Seriously. So. Good.

For the Tahini Miso dressing:

2 TBS Tahini
1/2 TBS Miso
Pinch of Garlic powder
1 TBS Nutritional yeast
2 tsp Ginger
Almond milk as much as you need for a good consistency
Honey (optional if you like slightly sweeter dressing)

Whisk till smooth adding milk as you go to thin.


Alright, so the dinner was really really good and I highly recommend you try the tofu and dressing for yourself!!

After dinner I quickly made the chocolate cake as I wanted it to be done before we left for ballet so it would be cooled and ready to be frosted and mowed when we got home.

When I started baking it I thought it wasn’t going to work because the top was kind of burning and the middle wasn’t really cooking. I put some tinfoil on it and cooked it as much as I could before I thought the top was looking too burnt and left it to cool.

When we got home, after biking through a bit of a monsoon, I really wasn’t expecting it to be very good. I was wrong. It was moist, rich and delicious.

Once again I got my inspiration fromthe This Rawsome vegan lifeblog

This makes one quite small cake. If I was making it for a big group, I would double it and make a stacked cake.

Vegan chocolate cake:

Combine and set aside:

1 cup almond milk
1 tsp apple cider vinegar
Just under 1/2 cup of vegetable oil
Just under 3/4 cup raw sugar
2 tsp vanilla extract
1 tsp almond extract

Combine and add to above mixture:

3/4 cup mix of brown rice and amaranth flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp cinnamon


Tablespoon or so of maple syrup (if you want it sweeter)
Tablespoon of instant coffee granules (if you dig mocha flavoured things)
1/4 tsp cayenne (If you like your chocolate with kick)

Ours was with all of the above and it was amazing. I think I will try sans cayenne next time because we were borderline about whether it added to or hindered to the flavour.

Bake at 180 for about 30-50 minutes, covered, checking often. Let cool Completely before frosting.


This frosting is so good, it could be a desert all on it’s own!

1/4 cup silken tofu
1/2 cup cashew butter
1/3 cup cacao
2 TBS honey
1 fig (or just add extra honey)
11/2 tsp vanilla
1 TBS instant coffee granules

Blend until creamy and smooth over the cooled cake!!!! You will probably have extra. I ate my extra by the spoonful the next day!!! Hey, it’s the healthiest and tastiest frosting you will ever encounter, it deserves to be eaten by the spoonful!

Let them eat (vegan gluten free) cake!!

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.


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

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)…

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





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:






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


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!


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 .


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!


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!!

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!!

“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.


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.

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.

All the colours of the rainbow

I don’t know if it makes me a bit of a weirdo…but I get really excited over a huge grocery shop overflowing with colourful fruits and vegetables…it almost makes me giddy. So, yeah I guess i’m a bit weird, but I’m ok with it and my body loves me for it 🙂
Ps. Note the BABY KALE!!! :O 😀 never seen this before!!! So awesome!!!

Obviously with all this luscious vibrancy of goodies going on an epic salad had to be made at once…


Baby kale :D, purple cabbage, purple onion, baby tomats, red capsicum/pepper, cucumber, green snow peas, chick peas, dulse (seaweed) flakes, black sesame seeds, pumpkin seeds and sultanas/raisins…

Dressing: cashews, garlic, nutritional yeast, fresh coriander, lemon juice, water to thin


This salad was really, really enjoyable.

Ali got a bit excited about it.

Falafel lettuce wraps


It is a hot, sweaty, breeze-less night here in Sydney. Much too warm for intensive cooking or eating anything warm for that matter!
We had some packaged falafel balls in the fridge we needed to use up, which, paired with romain lettuce wraps, guacamole and salsa, made for an easy, refreshing dinner.


-2 large ripe tomatoes chopped
-1/2 purple onion chopped finely
-Handful of coriander chopped
-2 small zucchini’s chopped
-1/8 cup corn kernels
-Rock salt, pepper, chilli flakes to taste

-2 ripe avos Mashed
-Juice of one lime
-2 green onion chopped finely
-2 garlic minced
-Cumin, paprika, salt and pepper

Pumpkin purée:
(we had this leftover and was good but omit if you wanna keep it simpler!)

-Boiled pumpkin puréed with a splash of rice milk

On lettuce spread your pumpkin purée, guacamole, falafel nuggets and top with salsa!


Colourful spring salad two ways


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…


…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…


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!!!


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 🙂

Full daily iron intake salad

So here’s the thing…I went to give blood a few weeks ago and got rejected because my iron was too low. I was floored. I’ve been giving blood for years and have always had iron on the higher ‘man level’, as one nurse told me, side. This also coincided with some digestion issues I was having that I also had never had before. And then I got a cold, for three weeks…So
Obviously something was up. It hit me slowly but surely that I had gotten wrapped up in the whole ‘raw food’ frenzy and had cut waaaay back on all cooked whole grains, cooked beans and even cooked veggies.
Obviously there are a whole host of benefits that come with eating raw fruits and veggies, and some people do swear by and thrive on this diet, some people going as far as to say it cleared them of disease/cancer. I can say I had a lot more energy when I first started eating mostly raw…until my iron stores got depleted that is.
Raw foodist can say what they will, but I think it should be talked about with more caution. About a month and a half on a mostly raw diet and i was uncomfortable, bloated, run down and sick.
Different bodies crave and thrive on different things. I now know mine is in top form when fuelled with cooked whole grains, beans, sprouts, fresh and cooked vegetables, fruit, nuts, seeds, oils…and cacao.
You need approximately 14 mg of iron a day and this bad boy salad has about 21 mg’s. It is also full of vitamin C which is vital to iron absorption. It’s a pretty monster salad and you could scale it down if you’re not super hungry. I mowed the whole thing no problemo though!

1 cup cooked quinoa (6.3 mg iron)
1/2 cup grilled tofu (6 mg iron)
1 cup STEAMED spinach ( 6.4 mg iron, make sure it’s steamed not raw or you won’t get the iron)
Baby tomatoes (vit c) and cucumber
5 sliced dried apricots (.46 mg iron)


1/4 cup cashews (2.1 mg iron)
Juice of one orange and half a lemon. (vitamin c!)

Process the cashews into a powder, slowly stream in the juice.


Prepare salad and drizzle with dressing, enjoy and know that you have gotten more then enough iron for the day!!




Ps. If your iron levels are in tip top shape, which they should be after eating this salad…go to your local blood donation centre and give some of your beautiful blood away. It will mean the world to somebody out there. ❤

Tofu pear salad

I had zero inspiration of what to make for dinner tonight, not a normal situation for me as I usually plan out what I’m going to make for dinner while I’m eating breakfast! Yes, I’m food obsessed. Anyways, I asked the four year old I nanny what she thought Ali and I should have and she said salad, (is she trying to tell me something?) and I immediately thought of our beloved pear and tofu salad that we haven’t made in ages!

It’s super easy and quick when you’re not feeling like cooking or a big clean up, and of course, rather nutritious.

Gather up some:

Rocket (arugula), spinach
Baby tomats
Green onion
Purple onion
sweet and salty tofu

Chop up everything and arrange prettily on a nice plate. Sauté the purple onion with the tofu. Add that to your plate of beautiful veggies and use what ever dressing tickles your cucumber…I whisked up a mixture of Dijon mustard, lemon juice, olive oil, miso, garlic paprika and pepper.


Quinoa salad with honey mustard, miso dressing and Sweet and salty tofu


After eleven years of cooking tofu i feel like I only really mastered it this year. Perfect tofu!! Crispy on the outside, soft in the middle. Sweet and salty. Here are the tricks for perfect tofu:

1. I don’t know why, but it seems to just taste better in triangles then in little cubes as I used to do…

2. Coat a fry pan in about 1/2 TBS coconut oil and once hot lay your tofu down

3. Coat in a very generous amount of pepper and don’t flip until it is fully browned on the underneath, (important!!)

4. Once all the bottoms are golden/browned flip over and coat with a bit more pepper and Himalayan rock salt.

5. Again, leave them until golden on the bottom. Once golden drizzle with about a TBS of maple syrup.

6. Now grab the pan and shake your tofu all around coating it all in the syrup.

7. Cook for a few more minutes, flipping and rotating tofu freely now.

8. Finnish with a sprinkle of nutritional yeast.

Super quick and easy, don’t be daunted by the 8 steps!!

Great in curry dishes, on it’s own for a snack or with salad…


We had ours with a simple quinoa salad with a really yummy Honey mustard miso dressing…



1 TBS light miso
1 TBS raw honey
1 TBS Dijon mustard
1 tsp apple cider vinegar
1 tsp rice wine vinegar
2 tsp Tamari
2 garlic cloves
Pepper, paprika and cayenne


Mmm Miso miso miso, can’t get enough!!!