1. Slice your bread into equal strips and set aside.
2. Combine the remaining ingredients in a wide bowl and whisk well.
3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).
4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!
Big roast veggie bowl for a warming lunch on this cold afternoon! I just roasted up some potatoes, swede, carrots and parsnips in the oven at 200 degrees Celsius for about 40-50 minutes. I coated the veggies in a generous amount of olive oil, onion powder, dried Italian herbs and paprika before roasting, for extra flavour. Served the veggies with a side of kale to give it some freshness, and drizzled over some tahini to round it off.
Comfort (n)ice cream bowl 🤗 Cookie dough base with salted PB and all the usual toppings. Tough week calls for a super delicious breakfast ☀️ Counting my blessings and thankful for sunny days, my mum, awesome friends and random messages ☺️
when you’re feeling down and grey, this soup will help you any day!
veggie broth (~3-4 cups)
1 celery stalk
½ red onion
3-4 kale leaves
2 big cauliflower florettes
lil bit of fennel, lil bit of potato (these are optional, I had some lying around)
1 can white beans
1 bay leaf
1 small sprig rosemary
sprinkle of thyme
Chop everything into soupy bite sized pieces (except spices of course!)
In a pot, heat up lots of yummy oil (I used avocado oil, Costco sells it in big beautiful bottles) and sautee the onions, carrots, and celery. Don’t be afraid to use lots of oil, seriously! Oil is so good for you when you use good happy oil.
Add your bay leaf and rosemary sprig and thyme so those flavours start coming out right away while you fry
Add kale and cauliflower and cook for as long as your patience allows you. You’ll have a lot in the pot at this point so just stir it up and let it fry all nice and sweetly.
Drain and rinse your white beans and add them to the pot. Stir it up! Yum I love white beans!!
Ok now you can add your veg broth. I added just enough to submerge all the vegetables, hence the approximate measurement.
Here’s where I added my optional bits. I added them late because they were already cooked and I didn’t want mush.
Leave it until it starts to bubble, then turn it down. let it simmer
Here’s where the Magick happens
Bay Leaf: Healing and wishes
Rosemary: attracts happy feelings, alleviates depression, increases mental clarity, and eliminates negatie energy
Thyme: Vigor, good health, and recuperative sleep
Hold your hands above the soup and state your intentions aloud. Speak them from your gut, you know what you need. I said something like, “This is a healing soup. This soup will energize me. This soup will give me drive and determination. This is an optimistic soup. This is a happy, positive soup. This soup is full of love and good energy” Ask your Deity for aid in blessing the soup, if you are religious. Be grateful for the soup. Thank Mother Nature for the beautiful vegetables and the nourishment they will provide you.
When you are done that, sprinkle some salt in the soup and speak aloud what the salt will ward. My salt wards apathy and negativity. Then give it a stir, say your preferred conclusion, put on the lid and let it simmer, stirring occasionally.
Eating the soup
Once the soup has cooled, pour yourself a bowl. Eat mindfully, eat with gratitude. Give thanks with every bite. Think of all the benefits the soup will bring you.
When you’re done, close your eyes and feel the warmth of the soup spread throughout your entire body. Feel the energy fill your legs, your arms, your chest, your throat, your head, your mind, your soul, let it nourish you. Give thanks.
After the soup
Store it in a jar in the fridge and eat it every day until it’s gone! The effects of the soup won’t show up until after your first sleep, so it’s best to have it for dinner the night you make it.
This isn’t a fancy soup. There are no gimmicks or tricks in this soup. It’s just plain, earthy, vegetable soup. Just pure, simple, earthy energy. Back to basics!
Hobo Stove Pakoras with Backyard Foraged Dandelions
Our backyard has exploded with dandelions, and I’ve been keen to try out a camping recipe.
Upcycled from its previous life as a giant can of chickpeas, this simple device was also begging for a test drive.
Tinder. Twigs. Light.
I plucked these golden nuggets straight from the yard and gave them a quick rinse. The moisture trapped in the petals hold the perfect amount to adhere the flour and spices - no need to add more. My take on the pakora mix consists of chickpea flour, coconut flour, fine cornmeal flour - a 3:1:1 ratio. For seasoning, add a pinch of garam masala, turmeric, salt, and chili powder.
Toss in bag. Coat.
Let the pakoras slide around the pan. Careful to turn and not burn. The hobo stove can pack a lot of heat.
Serve with a chutney or your favorite condiment. Can’t get more seasonal, local, homecooked, and energy-efficient than this!
BACKYARD FORAGED DANDELION PAKORA POPPERS….DONE~
Everyone just read that in the voice of Gordon Ramsay from FWord right? Right…? Because otherwise I just wasted 30min of my life concocting this.
Bear with me guys, this one takes a bit longer to make!
1 block tempeh, cut into bite size cubes 2 potatoes, but into bite size cubes ½ cup black beans 2 leafs of kale, deribbed and chopped 1 medium carrot, finely chopping Soy Sauce Garlic Powder Onion Powder Olive oil Salt and Pepper
1) Preheat oven to 425. Toss potatoes in oil, salt and pepper to taste. Roast for 40 minutes or until JUST almost done. While potatoes are cooking, toss tempeh in enough soy sauce to your preference with the garlic and onion powders. 2) After potatoes come out of the oven, heat a skillet on the stove top over medium heat. Add tempeh and carrots. Cook until tempeh is browned and carrots are softer. 3) Add potatoes, black beans, and kale. Add 2 tablespoons of water. Cook until potatoes are soft enough to your liking and water is gone.
Optional: Add hot sauce to tempeh and carrots in step two.
Vegan Shepard’s pie Recipe! If you don’t have access to vegan butter you can use oil or margarine in place.
4 russet potatoes
3 celery stalks
½ yellow onion
2 cups chopped mushrooms (one package)
1 Tbsp. flour
1 tsp fresh thyme
1 tsp fresh sage
4 cloves garlic
2 cups veggie broth
1/3 cup red wine
soy milk (or rice milk)
Directions: Peel, chop, and boil the potatoes for 10-15 minutes until soft. Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken. Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste. Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time, you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out. Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
Breakfast: Oats made with almond milk and topped with warmed berries.
Lunch: Leftover roasted tomato & basil soup!
Dinner: There’s nothing I love more than burrito bowl.. oh yes there is! Vegan healthy burrito bowls!! This was so yum. Guacamole, chilli, brown rice & red quinoa, corn, spinach, cucumber and sweet potato fries.