Today is World Vegan Day and I just wanted to give my thanks to all of you lovely people who have dedicated your lives to the cruelty free cause. I know the term ‘vegan’ doesn’t sit well with some, but that doesn’t take away from what you are doing – creating a fairer, more loving world for all.
Vegan gluten free chickpea cacao cookies? Yes you read that right! A cookie with chickpeas. Lord have mercy!
I’m always looking for guilt free vegan gluten free snacks that I can enjoy; snacks that are clean, low in fat and have some protein as well. I seldom find these ready to buy so I decided to start making my own. I have a love affair with quinoa – seeds, flakes, you name it – so it was the first ingredient on my list. These vegan gluten free quinoa cookies are easy and delicious!
Earlier this month I joined Jenna in Melbourne for a few days. It’s the first time I left Sydney since becoming vegan but I knew that Melbourne is a vegan mecca. Luckily for me we stayed in Fitzroy and really close to the Vegie Bar!
Is anyone else over winter too? I miss long summer days, endless afternoons in the sun and fresh salads for pretty much every meal. Today was especially cold and I thought it would be lovely to have salad for dinner – who knows maybe summer hurries up…
Tasty and moist vegan gluten free banana cake recipe with no added sugar or oil. This recipe is a one-bowl recipe and the cakes are done from start to finish in just over 30 minutes.
Hearty, simple and delicious, this pumpkin gnocchi and portobello mushroom combo is the perfect winter food. Recipe is vegan gluten free.
If you’re in the mood for entertaining this is a fabulous option – crumbed portobello mushrooms vegan gluten free and uber delicious.
Yummy, creamy, herby and delicious! Baked corn with garlic, ginger and herbs is pretty much the best addition to a BBQ, a picnic or a Sunday brunch.
This is the tasty raw vegan cheesy garlic sauce I used on my luleki dish. It’s quick and easy to make and works beautifully on pasta, salads, chips or veggies.