Saturday, 13 December 2014


I'm going to take a break from blogging, so this will be the last post for a while. It has been fun, maybe one day I'll be back! Happy holidays to you all.

Saturday, 6 December 2014

Vegan Kimchi Cheese Chips

Vegan Kimchi Cheese Chips

Serves 6 - 8


1 recipe of cheddar cheese sauce from Teri Gentes
750 g frozen chips
300 ml kimchi


1. Make the cheddar cheese sauce. Cook the chips according to packet directions.

2. Drain the kimchi. Chop into 1 cm pieces. Fry in an oiled pan over medium heat for about 5 minutes.

3. Top the chips with the cheddar sauce and kimchi.

Saturday, 29 November 2014

Easy Vegan Recipes: Oat Cookies, Fried Capsicums with Tomato Sauce, and Stewed Leeks, Carrots and Kidney Beans

This week I'm focussing on easy vegan recipes. First we have something sweet, and then two recipes for quick lunches or dinners.

Looking for something to snack on? The recipe for these great oat cookies originally comes from Food Not Bombs and is available through the Vegan Cuisine Cookbook on Wikibooks. This is the simplest cookie recipe I've ever made, but the results are delicious. I don't like my cookies very sweet, so I halved the sugar.

This Turkish side of fried capsicums with tomato sauce from Twins in Kitchen is extremely easy. It's done in 15 minutes and goes well with any Mediterranean dinner. I also like to eat at as a quick snack with some bread.

Last but not least, we have this dish of stewed leeks, carrots and kidney beans in tahini sauce. It makes a good pairing for the capsicums, but can also stand alone. It's simple to prepare but complexly flavoured and delicious.

What are your favourite quick and easy vegan recipes? What do you make when you feel uninspired but want something good to eat?

Saturday, 22 November 2014

Brussels Sprouts and Onions in Creamy Mustard Sauce

This week we continue the brussels sprouts theme with a cute little side of creamy brussels sprouts, pepped up with some wholegrain mustard.

Brussels Sprouts and Onions in Creamy Mustard Sauce

Serves 2-4


500 ml brussels sprouts
1 onion
2 cloves garlic
1 tbsp flour
200 ml soy milk
1 tbsp wholegrain mustard
salt and pepper


1. Prepare sprouts - remove damaged outer leaves, trim bases, and cut in half. Drizzle with oil, sprinkle with salt and roast at 180 C for 15 minutes.

2. Slice the onion and mince the garlic. Heat an oiled pan over medium heat and fry the onion until translucent. Add garlic and fry for a few minutes.

3. Add the flour and cook for a few minutes. Add the milk little by little, whisking between each addition to form a creamy sauce. Simmer until thick. Add mustard and brussels sprouts. Mix well, season with salt and pepper, and serve.