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20.01.2022 Chipotle scramble Breakfast Wraps Happy first day of Spring!! We are taking turns in our flat cooking breakfast and pretending we’re in a cafe! Hopefully soon we will be again, it’s one of my favourite meals to go out for. For my turn this morning I made tofu scramble, chipotle sausage, beans & potato with fresh avocado and a squeeze of lime juice all toasted up in a wrap.... Chipotle beans 1 large can @Heinz_au bbq beans 1 sachet Chipotle seasoning (I use a dry marinade Grill Mates one) 3 potatoes cubed Oil 1 small red onion diced 3 @vegiedelights sausages cubed Turn your oven onto 150c. Wash and cube potatoes and toss with oil, salt & pepper and half of the Chipotle seasoning and roast in the oven until crispy. Heat up a large pan on a medium eat and fry the onion in a little oil and then add the sausages and rest of the seasoning and cook until brown. Add the can of beans plus a little extra water (about 1/4 the can). Add the roasted potatoes and cook down until the sauce has thickened and set aside. Tofu scramble 500g slightly firm tofu Salt & pepper to taste 1tsp curry powder 1/2 tsp cumin 1/4 tsp garlic powder 1/2 tsp turmeric powder Drain liquid from the tofu and crumble up in a bowl, add spices and mix through and then fry in a hot pan with a little oil until liquid has evaporated. Wraps Avocado Grated cheese Lime wedges I like to use spinach wraps but any will work! Layer cheese, beans, avocado and scramble onto the wrap, fold the end across and then roll. Grill in a press until it is sealed and serve with fresh lime.

20.01.2022 Moroccan style Bolognese Casserole I have no idea what to call half my creations! I just went with the flow with tonights dinner and it turned out amazingly! Toasted some rolls on the side with garlic butter, parmesan and fresh parsley! Such a winters dish! I am a massive fan of @naturli pea based mince, its one of the few meat alternatives I will use. Ingredients:... Olive oil 1 onion, diced 4 garlic cloves, finely diced 1 thai chilli, finely diced 1 eggplant, cubed 400g plant based mince (would also be yummy without if your not a fan) 2 carrots, small cubes 1 tbsp mixed herbs 1 tsp cinnamon 1 tsp ginger 1 tsp all spice 1/2 tsp cayenne pepper half bunch of kale diced 350g jar tomato bolognese sauce (Raguletto is so yummy) 1 can butter beans 1/2 cup red wine 1 tbsp savoury yeast salt & pepper to taste Topping: 3 medium potatoes (sliced) 1/3 cup bread crumbs (I prefer gluten free) 1 tsp garlic powder fresh parsley to garnish olive oil Fry the onion, garlic, chilli, eggplant & oil in large pan on a medium heat until the onion is starting to go see through. Add the mince, carrots, herbs, spices, kale and fry for about 10 minutes or until the vegetables are starting to brown. Add the bolognese sauce and half fill the jar with water and add that as well, I like to give it a shake in the jar to make sure I’ve got all the sauce out! Simmer on the stove until most of the liquid has boiled out and then add the remaining ingredients. Simmer for another 10min or until the sauce isn’t too sloppy, you don’t want it to be dry either tho. Salt and pepper to taste. Heat your oven to 180c. Add bolognese to a baking dish, place a layer of potatoes on top and then sprinkle salt, pepper and garlic powder over. Repeat and then drizzle a little oil over the top and cover with bread crumbs. Place in the oven for approx. 40min or until the potatoes are soft. You maybe need to put some tin foil over it if the bread crumbs are starting to get too brown. Garnish with fresh parsley.

14.01.2022 This is House Arrest by Sofi Tukker is booming in my kitchen while I drink Moët mimosa’s and cook myself a super amazing breakfast! Needed to dance away my funk and this has done the trick! Some balsamic glazed tomatoes, garlic mushrooms, crispy hash browns and zesty guacamole on crispy sourdough. I am super excited that I have my favourite tomato sauce from NZ, Tuimato - seriously good stuff! To smother my hash browns in. Happy Friday! I hope your all staying safe and making the most of all this time to feed your belly and soul with goodness.

13.01.2022 Am studying the fundamentals of raw cuisine this week at at school First lesson raw sushi hand rolls. Would be a super healthy diet meal as the rice is cauliflower and daikon (a Japanese radish). Sprinkled on top of that is furikake (dry Japanses seasoning) and then some carrot, cucumber, avocado, capsicum and bean sprouts.

12.01.2022 Raw Cuisine - Raw Lasagna Layers of macadamia ricotta, pistachio pesto and a rich tomato sauce in between zucchini & fresh tomato slices. I am loving making infused oils at the moment! this one is herb oil! How amazing is the colour ... To make it: 25g fresh basil 30g spinach 60g parsley 450g olive oil Place oil and then herbs into a blender and blend for 5minutes. Pour into a cheese cloth to strain for 1-2 hours or until the oil has gone through. See more

10.01.2022 Quick and easy Moroccan veggies Serve with your choice of rice, I have pulsed some raw cauliflower in my food processor and am having cauliflower rice! Manifesting COVID to be over soon and I want to fit my wardrobe again! Have topped with macadamia feta, fresh chives and mixed olives. ... Olive oil 1/2 eggplant cubed 1/2 capsicum small cubes 1/2 red onion diced 3 cloves garlic diced 1 tsp Moroccan spice mix 1/4 tsp cayenne pepper small sprinkle if you don’t like spicy Splash red wine 1/4 cup water 1 tbsp tomato paste Salt and pepper to taste Fry eggplant, capsicum and onion in a medium pan in some olive oil until starting to brown. Add Moroccan spice mix and stir through until fragrant then add a splash of red wine and garlic. When the red wine has evaporated add water cayenne and tomato paste. Cover and simmer on a low heat for 15min, you may need to add more water or simmer for longer so the sauce is thick. Season to taste.

09.01.2022 Baked Rhubarb with Rose Water on White Chocolate Tapioca Pudding A friend gave me some rhubarb from her grandads garden so I decided to try out new flavour combinations. Rose water and rhubarb was the winner! The flavours go so nice together, added honey (maple syrup if you don’t eat honey) for sweetness, but still kept it quite tart as the white chocolate tapioca is nice and sweet to balance the flavours out. 10/10 will be making this recipe for my friends when I’m allowe...d to host dinner parties again. Make the tapioca first as it needs to chill in the fridge. 1/3 cup tapioca 2 cups coconut milk 2/3 cup water 1/3 cup (60 g/2 oz) granulated sugar tsp salt 1 tsp pure vanilla extract 1/2 cup white chocolate chips @sweet_william_chocolate Place tapioca, coconut milk and water in a medium saucepan and let soak for 30 minutes. Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Add chocolate chips and reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn’t stick to the bottom. Once done, remove from heat and stir in vanilla. Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration. Rhubarb 3 rhubarb sticks cut into 10cm sticks 3 tbsp honey 1 tbsp lemon juice 2 tsp rosewater Preheat oven to 200C. Combine rhubarb, honey, lemon juice, rosewater and 20 ml water in a baking dish. Cover with foil and bake for 15 minutes. Reduce the heat to 180C. Remove the foil, stir gently to coat the rhubarb in the released juices and bake for a further 58 minutes until tender, but still holding shape. Strain the liquid into a small saucepan and reduce for 23 minutes until syrupy. Place rhubarb on top of sago and drizzle with syrup to serve.

07.01.2022 I have just started studying at the Food Future Institute and I am so excited to learn lots of new skills!!! This is lesson 1, a Tomato Gazpacho. I made basil oil, lightly salted croutons and had some sweet red grapefruit I turned into a salsa with cucumber to top it off! Have never heard of Gazpacho until today! Its a cold tomato soup with super fresh clean flavours. Will definitely be using this as a summer starter! #foodfutureinstitute

07.01.2022 Beetroot & Fennel Infused Escabeche with Charred Mushrooms Module 1 - lesson 4 Have added toasted ciabatta drizzled with some of the marinade onto my plate to bring all the flavours together. For my pickles I used asparagus, cucumber ribbons, fennel and beetroot, I love the colour beetroot gave everything to tie the dish together and cubed the beetroot and mixed it with the charred mushrooms. Garnished with fennel leaves. I left my pickles in the fridge for 3 days to give the vegetables lots of flavour andI strained the escabeche marinade before I drizzled it onto my final plate.

05.01.2022 Mushroom, Spring Onion & Pumpkin Dumplings . Have used chilli, ginger and a little peanut satay (from an Asian grocer - see story highlights) for flavour. Kept these nice and simple and served with a mix of sweet and normal soy sauce. Drizzled with my absolute favourite Melbourne chilli oil made by @danny.ronin .... Filling: 650g diced & roasted Kent pumpkin Olive oil 250g small diced mushrooms 1 tsp minced ginger 1 tsp minced chilli/garlic 2 tsp satay sauce Diced bunch spring onions 1/3 cup oat bran Salt to taste 1 packet pre-made dumpling wrappers (I use Gow Gee pastry) Sesame seeds - optional . While the pumpkin is roasting fry mushrooms, ginger, chilli/garlic and satay sauce in a little olive oil until brown. Mash the pumpkin and add to the mushroom mix, fry on a low heat mixing constantly until the moisture has steamed out. Add Oat bran and spring onions, mix through. Salt to taste. Set aside to cool down. Add a teaspoon of mix to each wrapper and press together with your fingers or a dumpling press. Steam for 8-10min and serve or you can press one side into a plate of sesame seeds and fry on one aide until brown. I like to put a small piece of baking paper under each dumpling when I steam in the steamer to stop them sticking, cabbage leaf also works just as well. See more

03.01.2022 Potato & Silverbeet Curry For when you’re craving that spice kick! My friend brought me some lovely organic silverbeet from her Grandads garden yesterday so I decided to make an Indian curry with it! I just used what I had in the house, so I’m unsure if there is an Indian name for this curry. But I Iove a curry with massive flavour. Served it with garlic naan bread, Kabul Pulao (an Afghan rice with nuts & raisins) and raita.... Olive oil 3 medium roasting potatoes (small cubes) 2 onions (diced) 1 bulb of garlic (finely diced) Either: 1 tsp turmeric 1 tsp ground coriander seeds 1 tsp cardamom 1 tbsp garam masala 1 tbsp paprika 1 tbsp cumin Or 3 tbsp @TheSpicePeopleAus Curry Madras blend Plus 1 tsp chilli flakes Salt & pepper to taste 1 bunch silverbeet (remove middle stem and cut into small slices) 1 ltr coconut milk 1/2 cup red lentils (rinced) 3 cups water 270ml coconut cream 1 tbsp cornstarch (mixed with a little cold water so its smooth) Turn your oven onto 150c Prepare your vegetables first but peeling and cubing potatoes, toss in a little oil and place on a roasting dish in the oven until crispy. In a large heavy bottomed pan fry the onion until see through and then add garlic and spices some more olive oil if needed and fry until fragrant on a medium heat. Add the silverbeet, coconut milk and water and simmer for 20 minutes and then add lentils. I like to flatten the potatoes lightly with a masher before I add them just so they are split at the top. Simmer for another 20 min and then add coconut cream and cornstarch to thicken. Salt and pepper to taste.

01.01.2022 Zucchini & Corn fritters What’s your favourite kind of vegetable fritter? I’m trying different lunch ideas and have been loving fritters.... My new favourite topping is corn chips and some capsicum chutney! I’m due to make another batch so will post the recipe when I manage to get some cheap capsicums. Makes 5 (serves 2) 1 tsp Basil 1 clove Garlic diced 1/2 cup Sweet corn, kernels 1 cups grated Zucchini 1/4 cup Self raising flour Salt & pepper to taste 1/4 tsp Paprika 1.5 tsp Flax seed mixed with 3 tbsp water and let sit for 5min This is a super easy recipe, you mix everything together in a bowl, be careful to not over mix and then fry on a medium/low heat. I like to put a lid on the pan for 5-7min at the start to make sure they cook through.