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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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 You may or may not have noticed that my food-focused Instagram account @momentsofdi_ is no longer active.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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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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Zucchini and mushroom “frittata” (GF)

If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.

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Seed cycling and why I do it… and the ultimate hemp and lemon dressing for in between.

Y’all who have been following me for awhile would know how much I love tahini. As in literally tahini on anything and everything…okay, okay, maybe not everything but you know what I mean. There are two weeks of my month where I cannot consume tahini or there sesame products and that makes me relatively sad. Those who have also been following me for awhile would know that I follow seed-cycling principles. What is that? I hear many of you ask. Let me explain!

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Hasselback potatoes and chilli chickpeas (GF)

Once again, I wasn’t really going to be posting this recipe on the blog as it is so ridiculously easy however many individuals have enquired for it anyway. So here it is… although I feel like I should change my blog name to include the words “lentil obsession” in the domain. Just a note, if you have an over-eager husband who is currently going through a hot sauce phase; do NOT allow him near this dish. My beautiful hot-sauce crazed husband added half a bottle of habanero hot sauce in the dish when he was “helping out”. Yeah, my head only just slowly glued itself together a few days later…

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Roast cauliflower, carrot and wild rice soup with borlotti beans (GF)

To be honest, I have never been a fan of soup. Well, I don’t detest them, I simply prefer foods with more texture. Although delicious and flavourful, they are often satisfying for a hot minute before you’re lookin’ for snacks again. I have learnt to up the satisfaction factor by increasing the amount of protein in my recipes including the good old humble bean. In this recipe, I have also added wild rice for a delicious, nutty texture.

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