Got @simonpickering ‘s birthday cake from @mister_nice_guys_bakeshop again this year! Raspberry beret- rich chocolate cake, raspberry jam filling with decadent thick chocolate buttercream icing, with a bit of gold dust sprinkled on top! 🔥
Tasty food as always @theveganshack Chicken burger, mushroom & cheese toastie (soo good!), snickers & berries ‘n cream shakes 🌿 Today marks 1 year since @plantieats gram was created. Love being able to share how tasty and easy being vegan can be 👌🏼
I wonder what fuels this amazing woman? 🌱 So incredibly excited to see this film ‘Running for Good’ which tells the story of Fiona Oakes, an inspiring athlete and the fastest woman to run a marathon on all 7 continents. Fiona has also competed in Des Sables, a 250km race through the Sahara Desert described as one of the toughest races on earth. Eating a vegan diet since the age of 6, she literally runs for no other reason than to raise awareness for the suffering of animals. Absolutely love seeing strong and powerful vegan athletes getting more press.
Messy in the kitchen? I AM 🙋♀️when I first started tryying out new plant-based recipes I found myself juggling many unknown ingredients, trying to correctly time (often unsuccessfully) the sequence of what to peel, cut, fry or add first. And don’t even get me started on the clean-up! Most people I speak to love the act of cooking itself, they even find it therapeutic, but hate the prep, clean-up and waste involved. If you’re like me, a busy life often means cooking takes a back seat. Sometimes, it’s just about grabbing what’s easiest and that’s okay. But when we consider that food fuels everything we do and dictates the kind of energy levels we carry day to day, thinking more carefully about how and what we cook might be worth investing in. I stumbled on this blog today which had two points I want to share. They’re very simple, (unlike me, you’re probably already doing them!) but so good to keep in mind for anyone experimenting with new recipes or ingredients:
1. Plan your meals in advance and shop for food only as you need it. My partner and I used to shop on a weekly basis. By the end of the week we were throwing out (very shamefully 😷) a fair bulk of our fresh produce. Now I take two shorter trips and buy just enough for the meals I’ve organized. We’ve stopped wasting food and surprisingly, saved a lot of $$. I mean, does anyone know what they’ll be eating in 7 days time? And plus, sometimes unforeseen nights on the couch with UberEats are absolutely called for 👌🏼
2. Prior to cooking, lay your ingredients / utensils out in order of when you will use them (like in the image above). The French even have a wonderfully fancy phrase for this: mise en place (everything in its own spot) Do ALL of the chopping, mixing or blending prior to baking, boiling or frying. This will save you a massive amount of time and energy.
Happy planning all. If you have any of your own cooking hacks, please do share below!
Mexi-bowl night. Quinoa, sautéed radish greens, spicy blackbeans, coleslaw, guacamole, radish and nacho cheese sauce. (You better believe I drenched this bad boy with the leftover cheese sauce after I took this photo 😂)
Kale, pea and pesto wholemeal penne 🌿 such an easy meal to whip up between nightshifts. Carb loading cause Monday nightshifts are always busy and sometimes you don’t stop for 10.5 hours! @botanicalcuisine pesto is delish!!
Smarties, Sweet & Sour Prawns and Cinammon doughnuts from last week’s Smith & Deli trip. Who else tried the prawns? 🍤 Got these for my partner and tried one of them they were so realistic and tasted so much like what I remember prawns tasting like 🔥.
Picked up two of the Smith lunch boxes yesterday. Normally we just get one for the little one as her lunch order and I always regret not getting myself one. These are so good. And filling! The salad was amazing so many different flavours and the sandwhich was similar to the foghorn legless so I was very happy. And you can’t go wrong with the treat which was a mini cinnamon doughnut and I got OJ’s with them. These are one of our staple items to buy every time we go 🙌.
Beyond Meat Chick’n Strip pizzas on gluten free wraps. We used Aldi tomato paste (love they’re organic range) baby spinach, onion, red capsicum, mushrooms and cheese aswell as the Beyond Strips. Sorry dominoes this is how much veggies I want on my pizzas and they’re all organic 🔥 👌.
My favourite type of feast is the one that brings my family and friends together to share food, stories and laughs. If anyone knows my family and friends, it’s never a boring affair! 🤪 Learn how to cook a delectable Middle Eastern Feast in my plant based cooking class on August 5th in Hawthorn, Melbourne.
Menu for the feast: -Hummus two ways- roasted garlic and Za’atar; beetroot and cumin -Cumin roasted cauliflower, harissa chickpea and herb salad
-Falafels with herbed tahini sauce
-Tabbouleh with broccoli and smoked almonds
-Harissa roasted eggplant with pomegranate quinoa salad
-Sticky date cakes with orange blossom caramel
3 hour class in Hawthorn, Melbourne. Link in profile for bookings!! ☝️
Oh the looks you get when your shopping trolley contains no dead animals and pus filled foods. I remember when I wasn’t vegan nobody would bat an eyelid with my trolley that had steaks and every other type of animal, processed crap and litres of milk. Now I do buy the occasional processed treat from the supermarket so this is in no way a way to say im perfect and don’t eat those or to make anyone feel bad just a realisation I had when I got many looks and comments from a trolley which had all healthy organic plantbased food. Vegan/plantbased is not “EXTREME” . Eating meat and dairy IS. #dairyisscary#plantbased#vegan#vegans
Delicious dinner tonight! Mushroom tart, arancini, eggplant pappadelle, braised fennel with crumbed tofu and Millet salad and an amazing snickers to finish off. Everything was so tasty. And Lucy is so lovely! Will be back very soon. 🌿