Lentil and mushroom stuffed cabbage rolls (GF)

Have you even had cabbage rolls? I had lots of organic cabbage laying around in the crisper and wanted to try something different for dinner so I came up with this delicious, healthy and relatively easy recipe. Lightly steamed cabbage leaves, filled with a mushroom lentil mixture and rolled up before baking in a tomato passata sauce with macadamia feta sprinkled on top. Have you even had cabbage rolls?

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No-bake quinoa, tahini and rose muesli bars (GF)

Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.

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Hello & goodbye… and hello again!

In this day and age, technology surrounds us and amongst all the social media platforms, it was simply too much to keep up with.  To be honest, I arrived at a standstill recently when it came to social media. You may or may not have noticed that my food-focused Instagram account @momentsofdi_ is no longer active. It was a difficult decision to make however I know it was the right thing to do.

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Matcha and chocolate chip cookies (GFO)

Not a day goes by without a dose of my beloved matcha, usually as a soy matcha latte. When my love for matcha, chocolate and cookies combine, it results in these delicious cookies. These have the perfect combination with a subtle hint of matcha powder and melty [vegan] chocolate chips.

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Spinach and chickpea tart

I must admit that it has beens years since I attempted making shortcrust pastry. Well before my plant-based lifestyle in fact. I decided to create a pastry using wholemeal spelt flour and coconut oil and it turned out flakey and crispy just like I intended! The filling for this tart was a creamy chickpea base filled with wholesome organic English spinach leaves and topped with macadamia “feta” and sweet roasted beets.

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Pinto bean cannelloni with bechamel sauce

Apologies for the lack of posts lately- the ups and downs of life had their role to play.

I bought some fancy quality cannelloni pasta shells awhile ago and instead of making the usual spinach and “ricotta” dish, I decided to do a spicy pinto bean sauce as well as an oatmilk bechamel. All dairy-free, seed-free and soy-free (not that there is anything wrong with them).

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Chocolate, blueberry and oat cookies (GFO)

I’m not going to hide the fact that I am a chronic snacker. I’m also not going to hide the fact that considering it’s currently just my husband and I at home, we go through a lot of food including the mostly-healthy snacks I bake and create. These chocolate, blueberry and oat cookies are delightful raw or baked!

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