Vegetarian
Sausage rolls (that are gluten free, vegetarian and FODMAP friendly)
Sausage rolls. Surely the staple of any football grand final party, or basically any party of substance, as far as I’m concerned. Aside from fairy bread, sausage rolls are my ‘beeline item’ at any gathering. Or, should I say, were. When I went vegetarian, I still had commercial options. Namely, spinach feta pastries, which I…
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Ras el hanout and brown sugar roasted pumpkin salad with blood oranges, coconut yoghurt and herb oil
Ras el hanout, or ‘top of the shop’ as my spice box tells me, is a North African spice blend. Google tells me that it contains up to 27 herbs and spices. I tell myself that I’d much rather buy it pre-made than attempt to make my own. I also tell myself it tastes mighty…
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Crispy fried miso tofu, broccolini and furikake rice bowls
Hello, just back here like a broken record to talk about furikake a little bit more. As you would have identified, I go through food phases weekly. This week, obviously, is furikake week. It is also crispy fried miso tofu week. I have spent a while dabbling with furikake rice as a delicious hangover cure,…
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Vegan furikake fries with spicy kewpie dipping sauce
I’m an old fan of oven fries (just look at my Instagram/previous blog posts/physique) but a newer fan of furikake fries. Furikake, in it’s traditional form, contains sesame seeds, bonito flakes, nori flakes, salt and sugar. Mainly out of laziness (I am officially pescetarian, after all) I decided to make a vegan adaption of the…
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Spice roasted pumpkin haloumi salad with pomegranate and preserved lemon herb sauce
While I had every intention of creating this dish as an autumnal recipe, Melbourne seems to have skipped a season and gone straight into winter. Luckily for me, spice roasted pumpkin haloumi salad transcends seasonal boundaries, and most other things, really. This dish is inherently gluten free, vegetarian, and free of onion and garlic. These…
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Vegetarian Green Thai Curry Frittata
Despite the fact I almost never seem to develop them because they somehow seem a little too cheaty, I love a simple recipe. A five minute and into the oven job that I can keep in the fridge for breakfast/lunch/dinner, because the world of working from home is a lawless one. Lately, it has dawned…
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Zucchini, ‘ricotta’ and herb vegan tart
Yes, the humble but not remotely humble zucchini and herb tart is back. The original version, which nearly cost me a finger (thanks to some mandoline naivety) but gained me a whole bunch of Pinterest interest, was made with ricotta, butter and eggs. This version? Tofu. Before you rapidly click away, please! Let me explain!…
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