Browsing Category Vegetarian

Crispy Kale with Baharaat


Thursday, January 28, 2016

It's 2016 and kale is still a thing. Don't write this green off as frou-frou foodie fad. It's a nutritional powerhouse packed to its eaves with all sorts of things to keep you ticking. If you've not tried kale crisps yet, you are missing out on experiencing the most satisfying, life-affirming crunch ever. Once you crisp, ...

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Vegan Cranberry Banana Oat Cookies


Saturday, January 2, 2016

Johannesburg's current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I'd give these quick oat and banana cookies a bash. Cranberry Banana Oat Cookies Recipe adapted from Healthy Girl's Kitchen 3 small-medium over-ripe bananas 3 sachets ready-oats/100g rolled oats 1/4 cup ground flax seeds handful of ...

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The Saturday Salad: Fig, Feta and Beets


Saturday, August 8, 2015

Crunchy, with just the right fix of sweet and pickly savouriness. Raw Beetroot (sliced) Kalamata Olives (pitted) Black Figs (sliced) Feta Cheese (crumbled) Celery (sliced) Raw Baby Cabbage (shredded) Serve with creamy French dressing.

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Foodgrams: Microwave Ice Cream Bread


Tuesday, March 31, 2015

Toasted ice cream bread with cream cheese. Because you can. 1/2 cup ice cream (use the good stuff) and 1/3 cup self- raising flour nuked for 2 minutes and toasted. More cake-like than bread, just slightly sweet. I made this with a tabasco-flavoured ice cream from @paul_ballen - gave it a pleasing fruity taste. #icecreameveryday ...

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Coconut Ghas (an agar agar pudding)


Tuesday, August 26, 2014

I love doing set puds with agar agar. For a firm set, I use the ratio of one teaspoon of agar powder to one cup of liquid. I have a bottle of coconut-flavoured syrup that I'm trying to work through and that's how this Coconut Ghas came to be. If you want a more enhanced coconut flavour, ...

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Flash Food Friday: Stuff & Bake Avocado


Friday, August 22, 2014

Flash Food Friday on Ice Cream Everyday is all about unrecipes, clever comestibles and the quickest ways to get food from Point A (your fridge/pantry) to Point B (your digestive tract). The first in the series is this baked avocado stuffed with olives and feta cheese. To make: Halve an avocado, remove the seed and season the flesh with lime juice, ...

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