I’ve been going to a few BBQs lately. A barbie is a great way to celebrate a milestone without stressing yourself out or over-complicating things. However, often for a veggie like me, a BBQ means I have to eat beforehand or make do with a bread roll and some iceberg lettuce. And I’m cool with that. I don’t expect any special treatment.
It finally feels like Springtime in Melbourne. The bright warm sun and smell of jasmine in the air makes me so happy. Kind-a like my Baby Pea and Butter Bean Soup. Bright would be the perfect way to describe it. Along with nourishing and delicious. Really, is there anything better than home-made soup?
It’s finally here you guys! I’m super excited to share with you an awesome project from my dear friends Mandy and Andrew over at Spud Fit. A wholefood, plant-based cookbook dedicated to the world’s favorite comfort food – the humble spud. The Spud Fit Cookbook is packed full of mouthwatering recipes with easy to follow instructions. Honestly, you won’t believe how versatile potatoes can be.
I can already hear the comments, “Paula, you eat cheese. Why are you making vegan ricotta?” Because it’s delicious that’s why. 🙂 And with only 3 ingredients, not only is my Light and Creamy Vegan Ricotta scrumptious, it couldn’t be easier to make. Yes please…
This power bowl has all my favorite components. Freshly cooked chickpeas, crunchy toasted seeds and roast veg with a bit of a kick. It’s super easy to throw together, nutritious, and totally yum. My Chilli Cheese Cauliflower Power Bowl is the perfect pick for your next meat free meal.
This is a super simple starter that is loved by veggies, vegans, and meat eaters alike. The combination of a couple of different recipes from my blog, these Sweet Potato Canapes with Beet Hummus and Cauliflower are bright, light, and delicious. Let’s get this party started!
Looking for a quick and nourishing weeknight dinner that’s delicious? Of course you are, who isn’t? With only a hand full of ingredients, my Spaghetti with Mint Macadamia Pesto and Roast Mushrooms ticks all the boxes.
Ahh the humble carrot. Those veggies we all buy and leave sitting in the back of the fridge. They’re cheap and they last ages but let’s be honest, who’s really rushing home from working all excited about the carrots they’re going to have for tea? Until there’s nothing left to eat and you look at that bag of bright orange root vegetables shaped like a giant’s fingers and think to yourself, “Well, I guess it’s time to eat some carrots.”
I must be one of the only people left in the world who doesn’t really have a social media profile. I can be super shy and the thought of sharing my day to day life with the world makes me hella nervous. Honestly, if you had any idea the turmoil I went through when I was thinking about starting this blog…
The thing with social media is, it opens you up to a whole new world of possibility. For instance, I recently joined Pinterest. As I began to engage with the app I found heaps of new foodies to be inspired by. What’s more, I discovered you don’t have to be a vegetarian to create and love veggie-centered dishes.
Today’s installation of What’s Cooking (whilst still plant-based) is a shout out to all those bloggers who love good nutritious food. Be they veggie or not.
Let me tell you about a mum who decided she would make all her child’s treats from scratch. No packaged, processed, refined-sugar laden goodies for her child, no sir! There was only one problem with this noble plan, the kid never liked any of the treats I made… That was until these Raw Vegan Brownies.