Vegan Pizza Favourites

Every pizza enthusiast has their own way of throwing together pizzas, their own topping preferences. My basic method: I like a good marinara sauce on the bottom with some onion and garlic, a HUGE amount of chopped greens on top of that (makes the pizza taste "fresher"!), a light sprinkle of cheese to hold those together, and a thick covering of my favourite seasonal and perennial fruit and veg on top, followed by another sprinkling of cheese.

pizzaOther people go lighter on toppings, some people like diced toppings and others like big old chunky chunks. Some folks like thick bases, some like thin, some like mini-pizzas some like a pizza that wouldn't fit in most standard ovens! Some people like making wholemeal or spelt bases, others gluten-free, and some go for a dehydrated raw zucchini-flaxseed base with fresh raw toppings on top!

Whatever your preference, the end product is always fairly darn delicious. In fact, if you're like me, you

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Exploring Cookbooks + A Book Giveaway!

I've been trying out more recipes from my extensive book collection - new and old. My breakfasts were getting dull, so I've upped the variety there... and at every meal!

Apple Pie Pancakes

I usually go with Banana & Brazil nut pancakes from Ani's Raw Food Essentials, but without access to a dehydrator and a hankering for something different, I found these marvellous cake-pie hybrids from Sarah Kramer's La Dolce Vegan! and put sliced banana and date syrup on top. Epic nom. They were rather huge and filling. Next time I'd make tiny pikelet-sized cakes.

Lemon Cranberry Poppyseed Muffins

Another recipe from Sarah Kramer's La Dolce Vegan!. I'm more of a raw/flourless cake fan, but I made these for a friend who had a birthday last week. He doesn't like chocolate, but likes orange and poppyseed cake, so I went with something similar, yet different! Lemon and cranberry is a great combination of flavours. The recipe only called for

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Recipe: Tri-Dofu to Ninjin - Japanese Carrot, Tofu, Sesame Scramble/Salad

My sister-in-law from Japan likes to make us filthy vegan relations this very nommy-yet-simple dish when she visits Australia (along with natto sushi rolls - erk! But the kids - and my husband, har - love natto). She serves it as a cold salad with the carrots julienned. Grated carrot is quicker and great if you're cooking and serving warm, and is closer the the recipe in Japanese Cooking by Miyoko Nishimoto Schinner. In the (blurry - remind me to turn on the lights before I take pics of dinner! oops) photos below, you'll see some grated orange carrot, but also some julienned purple carrot I found at the produce market on the weekend. I served over a combo of quinoa and rice, with wilted sesame-dressed broccoli greens on the side.

[caption id="" align="aligncenter" width="400" caption="Blurry Tri-Dofu to Ninjin dinner."]Blurry dinner[/caption]

300g firm or hard tofu, cubed (small, 1cm) or crumbled 1 tablespoon cooking oil (optional) 400g
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