Gluten Free Beetroot Ravioli (made from scratch and it’s easy)

  • 16 October 2018

A few weeks back I posted on Facebook all the things I love to make with beetroot and one of them was ravioli. One of the followers asked for the ravioli recipe and I told them I would post it in a blog post soon. I had the recipe but needed time to make it to get a photo to put with the blog post.    I have been flat out since then so wondered how I could squeeze making ravioli in the...

Read


Spanish Inspired Share Plates

  • 09 October 2018

Spanish Inspired Share Plates Living in a town that still has an independent bookshop feels like a big luxury to me. Being time poor I probably only find myself in there six or so times a year. However each time I do visit I walk out with an armful of books. Denise who owns the book shop seems to always have a new vegan cook book in stock so even though I may originally go in to purchase a novel...

Read


Hazel Bombs

  • 03 October 2018

Hazel Bombs As soon as I asked myself ‘what will I name these tasty bites?’ the answer appeared. Hazel Bombs that’s what.   The idea for this recipe I cannot claim. They are the brainchild of Danielle, Bri and Clancy who were this year’s dessert team at the Vegan chef and lifestyle training graduation. Everyone was raving about these ‘oh so delicious treats’ at the graduation and I realised...

Read


Spaghetti Carbanara (recipe inspired by our trip to Bali)

  • 25 September 2018

I don’t know about you but do holidays or time spent away always run smoothly? If I go to the Osho Meditation Resort they usually run very smoothly and usually everywhere else I go also runs relatively smoothly but then on occasion some holidays have had challenges. At the beginning of this month Makrand and I treated ourselves to twelve days in Bali to celebrate seventeen years of being...

Read


A Vegan Take on a Classic Asian Dish

  • 19 September 2018

Originating from China everyone says although for years I thought San Choy Bau (or is it Sang Choi Bow? Or even San Choy Bow?) came from Korea as it was two of my Korean students who first made me a vegan version of this dish which is commonly made with pork. Where it originates from is not known, on the internet anyway. However what is known is that ‘Sang Choi’ means lettuce and ‘Bau’ means to...

Read


Reviving the rice ball

  • 04 September 2018

In 1988 I moved from living in the Northern Territory to the big smoke Sydney. I landed a job that gave me great joy, I became a care worker in a group home for developmentally disabled adults. It opened up my world to many things; my very sheltered country being was now experiencing a vividly exciting world, working with people from all walks of life. The care home was in Bondi and I used to...

Read


It’s Sago Time (plus a sharing about being scammed)

  • 03 September 2018

Isn’t it time for a dessert recipe?. This is a simple recipe and it can be made ahead of time and left to chill. More a springtime dessert than winter so that is perfect as we have just entered spring here in the southern hemisphere anyway.   I was introduced to sago pudding only 3 years ago when I first started facilitating the vegan chef training. There are two ways of making it and the...

Read


My Favourite Sunday Morning Breakfast Recipe

  • 28 August 2018

What is your favourite breakfast? Mine is an Indian dish that comes from the state of Gujarat. One of the things I really look forward to when I go the the Osho Meditation Resort in India is that I know I will get to eat poha for some of the breakfasts while I am there.  In recent years it has been served every three days. The breakfasts that were served on the other days were delicious too...

Read


A Hearty Soup for Anytime of the Year

  • 21 August 2018

Salad is usually on my own personal menu for lunches but with a recent cold snap I decided to make a hearty soup to warm up last week. Wanting to create a new soup recipe in the fashion of a Tuscan soup with beans and pasta I found myself flicking through the Wicked Healthy cookbook and stumbled upon their fagioli recipe.    Of course I changed a few things as they use a sauce...

Read


You Can be Vegan and Have Your Bacon Too

  • 14 August 2018

It’s been years since I’ve eaten meat so trying to make vegan food taste like meat has never interested me. However during the last vegan chef and lifestyle training that I facilitated it became clear that there is a real need for replicating meat flavoured food in the plant based world. As there is a whole new generation of vegans who never gave up meat because they didn’t like it. ...

Read


Pages