SILVERBEET & ASPARAGUS FRITTATA

I am always looking for tasty ways to include more greens in my diet and enjoy mixing things up with different grains and flours where possible. Ticking off both my goals is this vegan silverbeet and asparagus frittata, which is made possible thanks to the chickpea flour batter. This frittata taste great both hot and cold and, with just a few simple ingredients and minimal clean up required, can be enjoyed for breakfast, lunch, or dinner any day of the week!

What you need:

OIL-FREE BANANA BREAD

This oil-free banana bread is the perfect sweet treat. It is a great use for those spotty bananas and uses simple ingredients that can be found in the barest of pantries. The apple sauce is the stand in for oil in this recipe, but you could also use the same amount of mashed white beans. 

What you need: 

MEXI-KALE TOFU SCRAMBLE

A tofu scramble is a great breakfast option for those days when time is on your side. As well as packing in some hearty protein first thing in the morning, tofu is super versatile. Mexi-kale scramble brings together a rainbow of vegetables, healthy whole food fats, and a Mexican spice blend - with oregano, smoked paprika, garlic, cumin, coriander, and a little thyme. 

Get creative and build a scramble using a mix of the veggies you have on hand (capsicum, grated carrot and spinach or kale work great), a block of extra-firm tofu, and your favourite spice blend (such as Italian, Middle Eastern, Indian, and more)

Simple, delicious, vegan!

SEMANA DE SOPA (SOUP WEEK!) - DAY 14

Day 14: Sunny Split Pea Soup + Seitan

Another recipe from Michelle Schwemann & Josh Hooten's Eat Like You Give A Damn: Recipe for the New Ethical Vegan. I made a few revisions - using a pressure cooker again to cut down on cooking times, adding way more swiss chard than specified (because greens are amazing for your health!), and throwing in some homemade seitan for added texture and heartiness. A nice warming meal for a cosy night in!

SEMANA DE SOPA (SOUP WEEK!) - DAY 13

Day 13: Butternut Bisque with Coconut Swirl + Vegan Rice Paper "Bacon"

Like yesterday's soup, this was a SUPER speedy meal - requiring a quick heat through and blitz before serving. The recipe for this fragrant lime + coconut spiked pumpkin soup comes from Isa Chandra Moskowitz's Isa Does It. I did find it a little on the sweet side (despite reducing the amount of rice malt - which I was using as a substitute for agave). I will definitely be making this again though, mainly because I loved the lime that really shone through the creamy richness of the coconut and pumpkin, but also because it was ready in just a few minutes (if you have a roasted pumpkin on hand) - which is a huge plus since time is such a limited resource these days! I added some experimental rice paper "bacon" before serving, which lessened the sweetness and added a smokiness that married well with the other aromatic flavours. 

SEMANA DE SOPA (SOUP WEEK!) - DAY 12

Day 12: Ruby's Tomato Soup

Tomato soup is one of the classics. This recipe - from Michelle Schwegmann and Josh Hooten's Eat Like You Give A Damn: Recipes for the New Ethical Vegan was my first proper (as in, following a recipe) attempt at tomato soup. I was really impressed with how quickly it came together. It was ready in a matter of a few minutes. There wasn't even enough time to grab some bowls and set the table! If you are looking for a super speedy meal to warm you up (and boost those vitamin C levels sky high) then this is the soup for you!

SEMANA DE SOPA (SOUP WEEK!) - DAY 11

Day 11: Sweet Potato & Red Curry Soup with Rice & Kale Green Beans + Sriracha

Another delicious recipe from Isa Chandra Moskowitz's Isa Does It. Since fresh green beans were on special, I decided to substitute the kale in Isa's recipe for sliced (krisked) green beans - and it worked out really great! I also used brown rice instead of white and used the pressure cooker to reduce the total cooking time (since the brown rice would have added another 15-20 minutes). The red curry paste adds amazing fragrance to the dish and infuses the broth and the creamy sweet potato with the gorgeous flavours of lemongrass, galangal, kaffir lime and chilli. This comforting soup is on the make again list for sure!

SEMANA DE SOPA (SOUP WEEK!) - DAY 10

Day 10: Lemony Lentil and Potato Chowder + Sliced Jalapeños

Creamy potato + tangy lemon + spicy jalapeños = yum! The recipe for this creamy bowl of sunshine can also be found in Jill Nussinow's The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals In Less Than 30 Minutes. Although Jill's recipe doesn't call for spicy jalapeños, I though they were the perfect addition!

EASY VEGAN BANANA BREAD

This simple vegan banana bread recipe makes great use of those speckled and somewhat sad looking bananas that are hanging out in your fruit bowl!

What you need:

SEMANA DE SOPA (SOUP WEEK!) - DAY 9

Day 9: Summer Minestrone

Although out of season, I decided to give this veggie-packed soup a go since I had all the necessary ingredients on hand. Made in a pressure cooker, this soup is ready in no time at all! The recipe comes from Jill Nussinow's The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals In Less than 30 Minutes. The recipe is very straight forward and you can definitely substitute any of the veggies for your favourites (or even add more in... which is what I did!). I also topped it off with some sliced green olives for a nice sharp bite. 

SEMANA DE SOPA (SOUP WEEK!) - CONT.

Soup Week was so enjoyable it seemed wrong to limit it to 7 brief days. 

DAY 8: Smoky Split Pea Soup + Crusty Sourdough Bread

Incredibly straightforward to make (a true one-pot wonder), this smoky split pea soup only gets better when dished up the next day! I made this Appetite for Reduction recipe last night and had just enough for lunch today. The smokiness comes my fave spice - smoked paprika. The split peas melt away to make a creamy broth and diced carrots add the perfect amount of sweetness to balance the dish. My only complaint was that it didn't make quite enough for the promised 6 serves. Other than that, I think this would be a winner with any pea and ham soup eater.

SEMANA DE SOPAS (SOUP WEEK!) - DAY 7

DAY 7: New England Glam Chowder

This was the recipe that caught my attention when I first pored over Isa Chandra Moskowitz's Isa Does It. The reason it has taken years to actually make was the fishy-factor as well as my complete ignorance of what "authentic" clam chowder should be like. What I have come to realise is 1. who cares what the "original" (i.e. non-vegan) version of something is like, vegan food is not a substitute, it is a cuisine in its own right; and 2. I love to try new flavours and techniques, so this was a great opportunity to use nori in a new way! Moral to this story... this New England Glam Chowder worked out great and is now one of my favourite Soup Week creations. Unlike Isa's recipe, I used firm tofu in place of the button mushrooms, dried shiitake mushrooms instead of fresh, and left-over crushed Matzo rather than saltines. 

SEMANA DE SOPAS (SOUP WEEK!) - DAY 6

DAY 6: Lotsa Veggies Lentil Soup, Sriracha + Homemade Soy Yoghurt

Things I have learnt from soup week:

• Soups are the ultimate make-ahead meal, you can double-batch them and have tasty soups hanging out in your freezer for weeks!
• Giving your soup 10 minutes to cool down slightly before serving will allow the flavours to meld and the broth the reach the perfect temperature for you to appreciate all its subtleties
• Soups are super versatile. You can substitute ingredients with ease or add in tonnes of extra veggies or pulses for hearty #protein and #phytonutrient rich dishes
• Left overs are great for lunch! Fill a suitably-sized glass sauce/jam jar with last night's soup and tote it to work for a quick and simple midday meal. Plus, the flavours will develop over night making lunch even more delectable

Today's soup was another Isa Chandra Moskowitz inspired blend from her awesome Appetite for Reduction (with just a few adjustments: green capsicum in place of the celery, chicken-style vegan stock instead of vegetable, a generous splatter of Sriracha, a big dollop of homemade soy yoghurt, and some coriander for a fresh bite). 

SEMANA DE SOPAS (SOUP WEEK!) - DAY 5

DAY 5: Wild Rice Soup with Browned Seitan Sausages

Packed with protein, beta-carotene, and dietary fibre, this hearty and satisfying soup is perfect for a chilly autumn night. The recipe comes from Isa Chandra Moskowitz's fab Isa Does It with a few alterations: I swapped the wild rice for nutty brown rice and I used sliced Italian Feast Steamed Sausages (from Isa's Vegan Brunch) since I had these hanging out in the freezer. 

SEMANA DE SOPAS (SOUP WEEK!) - DAY 4

DAY 4: Bistro Broccoli Chowder + Gochujang-Spiked Soy Yoghurt

Four days in and I am not only enjoying some delicious soups, but I've also been learning some key soup lingo. Chowder, for anyone like me that wasn't clued up on the distinction, is a soup that is "prepared with [plant-based] milk or cream and thickened with broken [vegan-friendly] crackers, crushed ship biscuits, or a roux." This chowder comes from Isa Chandra Moskowitz's Appetite for Reduction (Isa's awesome books have been getting quite the work out this week!). To spice it up a little, because (in my opinion) chilli is one of broccoli's BFFs, I topped this off with a gochujang-spiked yoghurt swirl. I also gave it a descent whack of roughly chopped parsley, which adds some iron to this vitamin C rich dish.

OLD-SCHOOL STICKY CINNAMON BUNS

These old-school cinnamon buns can be made the day before and baked fresh in the morning. I made this batch for an early morning visit to my grandparent's property. They worked out perfectly... warming up and filling the car with the heavenly scent of cinnamon whilst we weaved our way up the hills. Not only did they receive rave reviews - "better than the ones from the bakery!", but I even got a text from my nan that night to say thanks again for such a lovely morning tea. Nawhhhh!

What you need:

SEMANA DE SOPAS (SOUP WEEK!) - DAY 3

DAY 3: Tortilla Soup + Homemade Soy Yoghurt

I have been intrigued by tortilla soup for quite a while now. I love Mexican flavours, but am not a huge fan of tomato based 'broths'. Since it is #SoupWeek though, it seemed like the perfect time to give tortilla soup a go and boy am I glad I did! It was super tasty, fresh, and had the right amount of kick from a couple of finely diced jalapeños. I used Isa Chandra Moskowitz's recipe from Appetite for Reduction, with a few minor alterations (black beans instead of pinto, 1 medium green capsicum in place of the  poblano chilli, no chilli flakes, and a generous dollop of homemade soy yoghurt to serve). Easy and inexpensive, I will definitely be making this again!

SEMANA DE SOPAS (SOUP WEEK!) - DAY 2

DAY 2: Chickpea-Rice Soup with Cabbage + Herbed Dumplings

Another easy-to-make and satisfying soup from Isa Chandra Moskowitz's Isa Does It. I made a few revisions to Isa's ingredient list and method by substituting the fresh dill for some dried tarragon (as the dill in the grocer's looked very sad and the internet told me that tarragon would do the trick), and using brown rice (cooking for an additional 25 minutes before adding in the veggies). I also added some whole wheat herbed dumplings (recipe below) into the pot and cooked for a further 15 minutes.

HERBED DUMPLINGS

What you need:

BAKED VEGAN LEMON CHEESECAKE

Two words - ABSOLUTELY LUSCIOUS! This baked lemon cheesecake is super easy to make (just a little pre-thought required to ensure you have enough time to chill it in the fridge) and tastes so incredibly heavenly. The crust is "buttery" and tastes just like an ordinary biscuit base (but adds fibre and healthy fats from the oats, buckwheat, and almonds). The filling is part-fluffy-lemon-curd, part-indulgent-vanilla-creaminess. I made this as a Mother's Day treat for dessert last night, so only had one slice left today to capture a quick shot of (before it too was devoured!) 

What you need:

BRAISED ASIAN GREENS WITH TOFU

Don't be deceived by the somewhat lacklustre name of this dish... it is truely one of my favourites! It is super simple to make, uses healthful ingredients, and tastes really, reallllyyy good!

What you need:

HAPPY VEGAN MOTHER'S DAY MUM

What says "Happy Mother's Day!" better than some crisp and fluffy waffles doused in hazelnut syrup!? Thanks to the fab recipe in Isa Chandra Moskowitz's beautiful "Isa Does It", I was able to whip up a batch of delicious vegan waffles in a cinch to thank my vegan mum for being so wonderfully amazing. Say thanks to your mum (and share the love with all the non-human mum's out there) by eating vegan ♥

SEMANA DE SOPAS (SOUP WEEK!) - DAY 1

Over the past few months I have been making a big effort to plan my meals for a week and shop for just the items I need. In part, a way to justify my cookbook addiction - by working my way through some of the tempting looking (and sounding) recipes, but also to prove that eating healthfully and ethically is not only easy but inexpensive!

With so many cookbooks and recipes to choose from, it gets a little overwhelming deciding what should be on the menu each week. This week I decided to narrow things down a little and start the transition into the cooler weather (as winter creeps closer) with Soup Week!

DAY 1: Cheddary Broccoli Soup

The recipe for this divine soup can be found in Isa Chandra Moskowitz's Isa Does It. I topped it with some chopped spring onion and served it with a thick slice of crusty homemade 24-hour bread to create a hearty main meal. If you love luscious creaminess that is also good for you, then this Cheddary Broccoli Soup is for you!

SPICED PEAR, APPLE + WALNUT SQUARES

REFINED OIL-FREE | REFINED SUGAR-FREE | SOY-FREE | DELICIOUS!

These healthy treats are perfect for anytime of the day! They are full of fibre, healthy fats and anti-inflammatory spices while also being free of refined oils and sugars.

What you need:

PUMPKIN, CORN + CABBAGE CHICKPEA OMELETTES

What a great way to start the day! Especially on a rainy morning like today. These chickpea omelettes are super quick and easy to throw together and pack a protein punch! As well as being a fab breakfast/brunch idea, they are great as a snack, appetiser for entertaining, or even part of a main meal.

What you need:

¡FELIZ CINCO DE MAYO TODOS!

Burrito time! This guy is packed with shredded cabbage, jalapeño + corn baked rice, creamy sweet potato, meaty black beans, are then some more jalapeño (cos that is how I roll), all topped off with a generous dollop of cooling vegan (toffuti) sour cream on a wheat tortilla. I may (read: definitely) have been a little too enthusiastic with the amount I tried to pile in... but it made it to the face all the same! Happy #CincoDeMayo