Pea and cauliflower Avocado Pesto

20170215_182824.jpgWell one of my followers pointed out that they haven’t seen a recipe in a while.   Truth be told since starting full time work I’m struggling to find quick recipes and motivation.  frozen veggies with rice is a staple.

This slump has got to stop and little did she know I’ve been trawling the internet in search of inspiration.  So here it is.   a 10 minute dinner that the whole family inhaled and I didn’t even have to hit the shops first!

Pasta of your choice (we chose bowtie, it’s nice to be fancy 😂)


1 avocado, pitted

2-3 cloves of garlic

1 tsp salt

2 tblsp olive oil

Large handful of fresh basil  (about 1/4 cup)

Blend in processor till smooth.

Steam peas and cauliflower till tender.

Combine everything and enjoy.


Caramel Slice

I’ve never cared for caramel slice. Too sweet.  But I was given a recipe and I had everyhting I needed so I thought what the hell.

It was very good, a little too much chocolate imo so it was very rich.  Would be better with a milk chocolate like sweet williams.  But the caramel part was AMAZING.  I never even knew you could buy caramel in a can.

1 cup flour
1/4 cup brown sugar
1/3 nuttelex
1/2 cup coconut

Mix with a mixer.  I also crumbled in some biscuits, just two or three.  It didn’t really effect the flavour much but it looks better.

Press into a pan, I used a tart pan. and bake til brown.  200c for 2min.  Remove from oven and cool completely.

1 can Soymilke Soya Caramel

Open can and pour over base

60g Copha
3/4 block of dark chocolate (or 130g)

Melt the copha and chocolate and pour over caramel.  Fridge for two hours and enjoy.  🙂

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Portabello Steaks with Sweet Potato Chips and Cauliflower Sauce


2 Medium Sweet Potatoes
2 Portabella Mushrooms
1 Bunch Asparagus
1 Head of Cauliflower

1/4 cup Soy Milk
1/2 cup Veggie Stock
3 tbs Nutritional Yeast
2 tsp Paprika
2 tsp Garlic Powder

Slice the sweet potato into 1cm slices.  Place on a baking tray and drizle wih a little olive oil, sprinkle salt and pepper and bake till brown, flip and bake again (takes about 20 min).

Meanwhile steam the cauliflower, stem as well.  Add a little stock to the water for extra flavour.

In a small saucepan heat 1/4 cup soy milk with 1/2 cup stock.  Add 2 tsp of garlic powder, and 3 tbs nutritional yeast.   Add pepper to taste.

Combine milk mixture and tender cauliflower to a blender and blend till smooth.

Rub mushrooms with a little olive oil, paprika and salt and pepper.  Grill till brown.

Wrap asparagus in damp paper towels and microwave for 2 minutes.

Stack veg and drizzle sauce on top.  Don’t forget to top with fresh spinach!





Boring Blogger

Well I have been extememly busy busying myslef these last coupole weeks so I haven’t posted.  Sorry!  I feel like I am always apologising for no updates.    :/


Well we started walking, every day!  We walk to the town, to the parks in other neighborhoods, local shops etc.  We have been walking everywhere.  And then pokemon go was released so now walking is even more of an adventure.  So every morning after Dad leaves for work Charlie and I get dressed, pram up and head out.  We normally get home around lunch aka naptime.    I have always been intrigued by the idea of walking into town but I always worried about Charlie.  He is a master of jumping out of the pram and into the street, but much to my surprise he is a champ!  He has been sitting all buckled in and taling about everything he sees.  It is such a great opportunity to work on his speech, and my patience as evertime we see a drain I have to explain them over again 😛

It is also the end of the month and I blew my food budgt a little with that amazing cake, so dinners have been boring as well.   So I don’t even have a recipe blog to post!  😦   You will all just have to survive on two minute noodles till I have more money to spend on extravagent ingredients.   I am actually more upset about this because this week’s food theme is pizza and I was really looking forward to making pizzas.

Well it is bedtime and I am playing  Mom and Dad for the next few days so stretched a little thin and having lots of naps.   🙂 Phew.

Night all!


The foodie group I’m in picks a weekly food theme.  This week was cakes.So I have never made a cake from scratch before.  I have made a few box cakes and they have a 50/50 chance of turning out.   So here I go, from scratch a cake.  And not any cake, a sponge cake.  SO here it is….

You will need:

Sponge cake (recipe below)
Coconut Cream (recipe below)
2 blocks dark chocolate



350g plain flour
3/4 tsp salt
1 tbsp baking powder
1 cup aquafaub (chickpea brine)
170g nuttelex
350ml soy milk
1 tsp vanilla extract

Preheat oven to 180 degrees C. Butter 2 round cake tins and line the bottoms with baking paper.

In a bowl, sift together the flour, salt and baking powder three times to well combine.

In a separate bowl, beat the aquafaub until foamy. Add 100g of the sugar and beat to soft peak stage.

In a third bowl, cream the softened butter until smooth. Gradually add remaining sugar and cream until fluffy. Add the flour alternately with the milk to the butter in small batches, beating until smooth after each addition.

Mix in the vanilla then gently fold in the aquafaub until no streaks remain. Divide the cake mix evenly between the cake tins and smooth down.

Bake 25-30 minutes or until a skewer comes out clean. Cool 10 minutes in the tin then turn out onto racks to cool completely before icing.

Coconut Cream:

Place four cans of good quality coconut cream in the fridge overnight.

Remove the cream only.  BE CAREFUL!  Try really hard not to get any water.  Save the water for smoothies or curries etc.

Whisk the cream till it begins to thicken.  Add 1 tsp vanilla extract and 1/2 cup sugar.  beat until whipped cream texture.


On top of each cake brush coffee.  I used fresh coffee but instant will work as well.

Then layer.

Cake, chocolate (grated), cream.

Repeat till all done.  I drizzled chocolate on top and placed some white chocolate shards as well.

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Vegan Enchiladas

Beyond Delicious!


2 cups flour
1/4 tsp salt
3/4 cup water
3 tbsp Oil

Mix dry then add wet.  Mix till combined.  Knead on a floured surface about 12 times.  Then let it rest for 10-15 min.
Once rested divide into 8 balls, this is best done by dividing into halves. 🙂
Flatten each ball into a circle and toss into a non stick fry pan.  If you don’t have non stick spray a little oil.  But not much.  After a couple of minutes flip it. They should be light brown.
This makes 8.

Bean Filling:

1 can chickpeas with liquid
1 can lentils with liquid
1 can bean mix (drained)

1 bay leaf
3 tbsp paprika
1 tbsp garlic powder
2 tsp cumin
2 chillies
1 tbsp salt (more if needed)
generous cracked pepper
Add everything into a pot.  Leave to simmer covered till sauce is thick.  Taste with a large spoon because it is amazing.  Remove bay leaf before serving.

Place a generous amount of bean mix in each tortilla.

*NB* we added Gardein chicken style fillets.  However for the calories is added (about 240 each fillet) it didn’t add that much flavour or texture.

Roll them like burritos and place the, onto a baking sheet.  Place a generous amount of salsa down the middle of the line and then top with cheese of your choice.  We used Daiya.  Bake till cheese is melted and browned.  I normally grill the last couple minutes because Daiya takes forever to brown in the oven and I am an impatient person!

Enjoy everyone!  This makes 4 servings.2016-07-07 17.43.52.jpg

Smashed Potatoes with Gravy

Tonight’s carbs are smashed potatoes.

First off sorry it has been so long.  Following the conjunctivitis I got two ear infections and have been barely functional.  As such we have been eating a lot of cereal and leftovers.  🙂

So back into it….

Smashed potatoes are super easy and so yummy.  Kids LOVE it.  Credit goes to my friend who gave me the idea!

Simply grab one potato per serving and one extra, prick them all with a fork (or the explode) and wrap them all in a cloth tea towel.  Microwave on high till tender.  I find 10 minutes is usually the magic number.  When removing the towel please be careful it will be VERY HOT and steamy.  Transfer them to a lightly greased cooking tray.  Then you simply “smash” them.  I use the back of a fork but a masher would do the trick.

Once smashed drizzle a little olive oil on top then salt, pepper, garlic powder and fresh chopped parsley.

Serve with steamed veg and gravy.

The secret to great Vegan gravy is the base.  Use whatever powder you want but use stock instead of water.  I use the water from the steamed/boiled veggies.  This gives the gravy a really nice flavour without too many extra herbs etc.2016-07-05 17.34.15.jpg