Here’s a deliciously spicy and tasty way to have tofu. The firm tofu is coated in corn starch and pan fried to achieve a crispy texture and then it is tossed in a gochujang sauce. The result is a meaty, spicy and flavourful tofu that will make you go for seconds! For the tofu 300…
Tag: vegan
Roasted Capsicum Bruschetta
This bruschetta was inspired by a delicious restaurant dish I had at Assaggini, Mornington. It was the first time I tried the texture of roast capsicum (like the ones from a jar) and it was incredible! The texture actually reminded me of sashimi or raw fish. The original version was part of their vegan menu…
Creamy Roasted Capsicum Pasta
This is a satisfying vegan pasta recipe without the use of tomatoes and has a natural sweetness from the roasted capsicum. I kept it simple by just adding button mushrooms into it but you can add whatever additions you like. Want more pasta recipes? Check out: Creamy Pesto Pasta With Edamame & Cherry Tomatoes Vegan…
Peanut Butter Curry
Here is a super accessible and comforting curry that is full of flavour. It is full of umami goodness from the miso paste and made creamy with the coconut milk. This curry is sure to satisfy – no curry paste needed! Using common ingredients Comforting and creamy Budget friendly meal prep Ingredients 1 large sweet…
Creamy Pesto Pasta With Edamame & Cherry Tomatoes
This pesto recipe is creamy, smooth and pairs beautifully with fresh cherry tomatoes and edamame. It is the perfect meal for a warm, summer’s day lunch or dinner. Feel free to check out my Vegan Spaghetti Bolognese recipe for some more pasta inspo – it is also a winner! Looking for another summery recipe with…
How I Started Collaborating With Brands On Instagram With Less Than 500 Followers
Want to start collaborating with your favourite brands? Get free products? Increase your opportunities through social media? Keep reading! The main reason I started my foodie account on Instagram in 2020 was to have a creative outlet during Melbourne lockdown to show the delicious food I was cooking. Growing my account steadily, slowly and organically,…
Vegan Roasted Pumpkin & Crispy Chickpea Salad with Sage Cashew Cream
This was seriously such a flavourful and tasty salad and I enjoyed it for 3 days straight for lunch… Sage and pumpkin pairs really well and with the extra tastiness of the chickpeas – it’s flavour galore! You will have some leftovers using these exact measurements. The sage cashew cream honestly reminds me of tzatziki,…
Cacao Strawberry Protein Smoothie
I’ve really been enjoying smoothies for breakfast lately because all you need to do is chuck everything into the blender and you’re done! Ingredients 1 tbsp cacao powder 1 cup almond milk 1.5 tbsp protein powder 3 strawberries 1 pitted date 1 frozen banana 1/4 cup rolled oats Method Simply blend everything together in a…
Kimchi Fried Rice with Scrambled Tofu (Vegan)
This is quick, tasty and satisfying meal! This recipe doesn’t have some exact measurements because it is really up to personal preference. For the rice, kimchi and veggies I simply used up the leftovers I had. Ingredients Leftover brown rice Leftover kimchi Frozen veggies 300 g firm tofu, crumbled 1 tsp black salt 1 tsp…
Vegan Sushi with Wasabi Mayo
Made with teriyaki tofu, cucumber, carrot and avocado. It’s been so hot recently and cold foods are all that I want to eat (currently eating blueberries and drinking a nice, cold passionfruit kombucha). This is the second time I’ve made sushi and it is surprisingly easy to do. It is also a super mindful activity…
Cook with Pez 