Bean Chilli: 1 can of Mexibeans, ½ can of chopped tomatoes, 1 chopped chilli, sliced mushrooms. Simmer in a saucepan for about ten minutes.
Guacamole: chopped avocado, red onion, lime juice and coriander.
‘Cheese’: ½ cup cashews, ½ cup water, 2 tbsp Nutritional Yeast, tsp minced garlic, tsp chopped onion, tbsp lemon juice, ½ tsp smoke paprika, dash cayenne pepper, 40ml olive oil. Blend all ingredients in a blender or food processor until smooth.
Layer on top of corn chips, NOM! We warmed these chips in the oven first, so they were lovely and crunchy.
The Best Ever Vegan Mac n Cheese!
I came across this recipe while reading various vegan blogs earlier this week and loved the look of the healthy ingredients and the simple steps involved. I figured it would be the perfect thing to make for our family currently visiting from New Zealand. They are all Omnivores and have two small children, and what kid doesn’t like macaroni cheese, right??
I made a few variations to this recipe: I used fresh capsicum, onion and garlic, and was a bit more heavy handed with the nutritional yeast and cayenne pepper. Luckily the kids had already had an early dinner as it would probably have too much of a kick for their little tastebuds, but the adults loved it!! I stirred spinach through it towards the end and topped it with sundried tomatoes, and OH BOY was it ever the best Mac n Cheese I have ever had!! And so healthy!!
It’s days like this that I LOVE BEING VEGAN!!! :)
Vegan Pumpkin Cannelloni!
OK, so this is what last night’s dinner would have looked like if my skills were better. In reality, I have a lonnngggg way to go before my cooking or my photography are this good. BUT, it was still very tasty, YAY!!
I bought some dry cannelloni shells and stuffed them with pumpkin and red onion that I’d slowly cooked in a frypan until tender. Then I poured half a can of chopped tomatoes into the bottom of a cooking dish and placed the stuffed cannelloni shells on top. Topped with the rest of the tomatoes and chopped chilli.
I ran out of pumpkin mix, so I stuffed the last two shells just with chopped button mushrooms! And it worked! Just make sure you cover the shells with lots of tomatoes or there will be crunchy bits (oops!). Bake for 35 minutes @ 200C (or whatever the pasta packet says). Season with salt & pepper and a sprinkle of nutritional yeast. SO simple and yummy!
OR follow the recipe on the photo link for a more professional version! :)
Vegan Pumpkin Soup Bar!
Such a fun wintery idea! And is that the best pumpkin soup you’ve ever seen or what?!
Check out the story and the blog here.
A blog about vegan food themed to movies = genius!! :)
I have been a fan of the Kalamunda Farmers Market for a long time now, but had never gotten around to checking out the Manning Rd market until now. Why did I waste so much time?? WHY??
This market is gorgeous! There are a heap of stalls with fresh fruit, veggies, nuts, jams, plants, olive oil, bread, crafts… it’s just a beautiful way to spend a sunny Saturday morning!
I even found a replacement coriander plant for the one that birds ate in my backyard. $2!!! Believe it.
Puppies are welcome too!
mmmmmm, check out the bounty!:
And the lunch I made with it! Avocado, snow peas, spring onion, grape tomatoes, baby spinach, cracked pepper, Himalayan salt and Branston pickles on organic multigrain bread. SO good!
Yes, Manning Farmers Market, you’ve got me. Truly, madly, deeply.
Bean Taco’s and Guacamole!
I kept the Mexican theme going this week, because… well, why wouldn’t you? :-)
Taco shells filled with shredded lettuce, tomatoes, carrot, and bean chilli, with guacamole!
Bean chilli: heat 1 can of Mexi-Beans, 1/2 can chopped tomatoes, 1 red chilli (chopped), sliced mushrooms, and corn cut from the cob. Simmer for about 10 minutes.
Guacamole: avocado, lime juice, coriander, red onion, corn from the cob, and jalapenos.
Cafe Zekka always know how to rock a chunky vegan salad!!
Mixed leaves, green beans, broccoli, cherry tomatoes, cucumber, potato wedges, chickpeas, beetroot & sesame seeds.
I adore this cafe!
Green Chickpea Curry Pies
Kinda Thai / kinda just awesome.
2 tsp green curry paste
3/4 cup rinsed, drained chickpeas
100g butternut pumpkin
1/2 cup veg stock
100g green beans, topped, cut in half
2 tsp cornflour
1/4 cup coconut milk
2 tbs chopped coriander
4 sheets filo pastry
- Preheat oven to 200.C
- Heat a frying pan over medium-high heat. Add a splash of oil. Add curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add pumpkin and stock. Reduce heat to low and simmer until pumpkin is tender. Add beans and chickpeas.
- Combine cornflour and coconut milk. Stir into curry until sauce thickens. Add coriander. Set aside for 10 minutes to cool.
- Divide pastry into 2 stacks. Fold each stack in half, spraying oil between the sheets. Spray 2 ramekin dishes with oil, line with the pastry and fill with curry. Bake for 15 minutes.
I didn’t have any coriander this time, so I made them without it but they’re much yummier (and prettier) with it! Oh, and I threw some pine nuts into this one just to see what it was like. LIKE! :)
Potato Salad with Creamy Avocado Dressing
I made this to take to a friend’s BBQ one day and it was a huge hit! Soooo creamy and delish!!
Click on the photo for the recipe.
Just because the catering has vegan options one day, does not mean you’ll be as lucky the next day, so I’m heading in prepared again!
This smoothie is banana, mango, orange, spinach, coconut water and ice.
I’m finding that pretty much any fruit will be delicious! :-)
It’s official. I have a Green Smoothie addiction.
Today’s deliciousness: strawberries, blueberries, passionfruit, frozen banana, spinach, coconut water and ice.
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