Roast sweet potato, carrot and broccoli salad with black bean tempeh (GF)

As the cooler weather transitions in, I slowly transition the raw salads out. In TCM (Traditional Chinese Medicine), ideally you should eat cooling and warming foods during the cooler seasons and cooling foods in the warmer months. This doesn’t necessarily mean in the form of temperature or heat but the metaphysical concepts behind the food. I am not perfect with this form of eating for your constitution although my digestion and wellbeing is definitely happier when I eat cooked and warming foods during Autumn/ Winter.

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Easy plum compote (GF)

Good evening lovely people! I hope you have all been healthy and well and enjoying the seasonal transitions wherever you are in this large, large world. Autumn and Winter are my favourite seasons so I am beyond delighted for the cooler days to have finally kicked in- my vegetable garden also appreciates it! I am here tonight to let you know of this simple recipe for a healthy and delicious plum compote.

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Baked red lentil and carrot falafels (GF)

One may be aware of my love for lentils and beans- all legumes in  fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.

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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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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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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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