mexican chili-bean soup.

Black beans are probably one of my all time favorite foods. A weird choice, I know, but I find them to be very versatile and add great nutritional content to a range of dishes. Roasting and stewing were my standard forms of cooking, though recently I attempted to make them into a soup and was…

cauli-power soup.

If I was asked to name three things I loved about winter, they would be: hiking, rugby season and soup. There is nothing more hearty or warming than a gorgeous soup in the cooler months, plus they can be super easy to make for when you are time deprived. For those of you that aren’t soup…

creamy-mushroom stuffed pasta shells.

Stuffed pasta has always been a favorite dish of mine – easy to make and presents really nicely at dinner parties. My pre-vegan filling consisted of solely ricotta cheese, plus a bit of spinach and garlic, so it has taken me a fair amount of time to come up with a suitable plant-based substitute. I always thought of this…

unicorn buddha bowl.

Food isn’t just about taste, it’s also about creating a visual. I love producing dishes with a wide array of vibrant colours, hence why this Buddha bowl takes the cake! Browsing through all of the fresh produce at one of my green-grocers, I stumbled across these purple congo potatoes. Potatoes aren’t a usual ingredient that you…

tempeh & stir-fried vegetable noodles.

I only began cooking with tempeh upon a colleague’s recommendation – she loves the stuff and eats it by the block. I had always thrown some tofu into my dishes as a quick protein source and allowed it to soak up the flavour of the other components. Tempeh on the other hand, holds its own…

tacos vegano`.

I don’t know of anybody that doesn’t appreciate a good taco; however being vegan can make it that little bit harder to satiate your craving, due to the abundance of cheese and sour cream! Below I’ve listed my current favorite taco recipe, which utilises a meat substitute, pickled veggies, crispy corn and a creamy black…