New Feature: My Favourite Vegan + Spaghetti & Tofu Balls recipe + Book Giveaway!

In my new My Favourite Vegan feature I'll be seeking out and interviewing interesting vegans from all walks of life. If you would like to be included, please get in-contact with me! n00bs and long-term vegans are all welcome. :)

My first Favourite Vegan is Sarah from Stuff About Stuff. Sarah has a great new vegan parents feature at her blog. I was her first interview subject, and she's already up to #7! Sarah has also shared her favourite recipe: Spaghetti with Tofu Balls! Yummy.

And finally the start of my book giveaway! I'm starting with a copy of The Vegan Girl's Guide to Life: Cruelty-Free Crafts, Recipes, Beauty Secrets and More! Check out the details below...

My Favourite Crafty Mum Vegan

How are parents and children important in the vegan movement?
When people see healthy vegan children and even healthy pregnant ladies they will start to question the myths that it's not safe for these stages of life. The vegan

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lunch, main meals, Italian, rice

Lazy Risotto a la Rice Cooker

lunch, main meals, Italian, rice

I plan to be posting more frequently for the next while, so stay tuned for plenty of tasty gluten-free goodness... starting with this risotto.

This is by far the easiest way to make a good risotto. Ahh, sweet sweet (salty) laziness.

Serves 3-4.

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, crushed
1 cup of arborio rice
440g (15oz) canned diced tomato
1/3 cup cooking wine
3 cups vegetable stock
3-4 handfuls of spinach/silverbeet, chopped
6-12 black kalamata olives, pitted & sliced
4 (or so) medium-large button mushrooms, sliced
1 small carrot, grated
1/3 cup nutritional yeast
1 teaspoon dried mixed Italian herbs
salt & pepper to taste

1. Turn the cooker on with lid open, heat up oil, saute onion and garlic for 1-2 minutes.
2. Add rice, stir until coated with oil.
3. Add the vegetable stock, canned tomato, wine, mushroom, dry herbs. Stir until evenly distributed. Close rice cooker

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bread, cakes, Italian, main meals

Yeast bread, v1.0

bread, cakes, Italian, main meals

This is the final version of this bread recipe. I will probably work on an improved version later on, but for now I'm done with tweaking and ending up with crazy, wacky loaves! So, here t'is. My gluten-free yeast-risen bread, v1.0.

Gluten-free sandwiching

1.5 cups potato starch flour*
1 cup brown rice flour (or white rice in a pinch)
1 cup chickpea (besan) flour
0.5 cup of tapioca starch
1 teaspoon salt

2 to 2.5 cups of filtered water
1.5 tablespoons blackstrap molasses*
0.33 (1 third) cup sunflower oil
2 teaspoons active dry yeast

A mixed handful of: sesame seeds, poppy seeds, pumpkin seeds, sunflower seeds, soy lecithin granules, LSA meal (linseed/sunflower/almond meal), nutritional yeast.
* = I use organic.

1. Sift together the potato starch flour, rice flour, chickpea flour, tapioca starch, and salt. Stir with a wire whisk.
2. Combine 2 cups of water, the molasses and sunflower oil in a small

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