Is there anything better than a creamy pasta? I was craving something creamy, carb-y, something a little bit delicious…and was transported back to the night I had Mushroom Stroganoff. I had the same craving then as well. But I wanted to make it a bit lighter…not as many spices, stripped back and with more of the focus on the ‘cream’ factor. Coconut cream on it’s own can be overpowering; especially when we’re talking a classic take on a famed Italian pasta dish (oh, the humanity!). What would my ex Italian boyfriends mama say? Probably throw me out of the kitchen in a rage. So, I had to pare back the coconut notes. Salt and turmeric. Turmeric and salt. Magic ingredients that seem...
A handful of ingredients is all it takes to make this mouthwatering vegan, palm oil free version of the famous Nutella. It’s healthier than the stuff from the supermarket, filled with as close to natural ingredients as you can get- and will satisfy your Nutella Cravings! This recipe first featured in my Vegan Nutella Whoopie Cookies (A VIP Club House Recipe), but has been dying to make an appearance of it’s own. YIELD: 2 cups PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 3 cups Raw Hazelnuts seeds only 1 cup vegan dark chocolate broken into pieces 1/2 cup coconut sugar or sweetener of your choice (optional, especially if your chocolate is sweet) 1 vanilla bean pod seeds only Pinch of Salt Instructions Preheat the oven to 180ºC....
YIELD: 10-12 Servings PREP: 8 hrs 0 min COOK: 2 hrs 0 min READY IN: 10 hrs 0 min A twist on a traditional Indian Ayurvedic soup, designed to nourish and support your health. You can make it as thin or as thick as you like; and it always tastes better the next day! Ingredients 2 cups Mung Beans soaked in water for 8 hours 1 tbsp coconut oil 3 garlic cloves Minced 1 tbsp ginger Minced 1 tsp cumin seeds 1 tsp Yellow Mustard Seeds 1 tbsp Freshly Grated Turmeric or powdered 2 carrots sliced 8 cups water more, as needed Himalayan Rock Salt to taste Instructions Soak the mung beans overnight in filtered water. Rinse and drain. Set aside In a large soup pot, heat the coconut oil, and cook the garlic and ginger until fragrant; about...
When it’s tomato season, I always find myself with an abundance of sweet, ripe, bursting-with-juice tomatoes. Some of them come from my dad’s hydroponic plants, some from my grandpa’s trusses, and some, from my friends at Blush Tomatoes. Bright, firm, juicy and sun ripened in glasshouses, Blush are Australia’s leading producer and marketer of premium Glasshouse tomatoes. Blush has 30 hectares of glasshouse located in Guyra, atop the Northern Tablelands of NSW. Thanks to the unique micro climate – it’s perfect for growing tomatoes that are packed with taste and flavour! Not only are tomatoes such an important part of so many dishes; they add acidity, which is necessary in heavier dishes, and colour to make everything look better- but they’re so good for you....
Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees. Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend! YIELD: 4 Servings PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 tbsp Extra Virgin Olive Oil 4 Large Potatoes peeled and cubed 1/2 Head Cauliflower broken into florets 1 Brown Onion peeled and quartered 1 1/2 cups Boiling Water 1 tbsp Freshly Squeezed Lemon Juice Salt and Pepper to Taste Instructions Pre-heat your oven...
