Yes, I absolutely love pizza. Whenever I make some, I actually bake two trays. Because I even like to eat it cold. And for breakfast. Am I weird? 😉 Continue reading
Recently I’ve been making this capsicum salad dressing as often as I can. It is super easy and you can sneak quite a few veges in if you like. The capsicum adds a delicious flavour. It works for a classic salad as well as potato or pasta salad, and it also makes a delicious addition to a Buddha bowl. Continue reading
This is one of my most favourite, easy-as recipes. It is super versatile and has the potential to give many dishes a good lift. Continue reading
Yes, yes, it is still plum season here in New Zealand and I’m still working on ways to make use of these buckets and buckets of plums that I got from friends. Continue reading
It was time for a new no-bake-cake. I’m really into blueberries lately. So I thought I’ll try them in this kind of dish. Continue reading
I was so happy when I came across a good sized wild blackberry patch! As it naturally comes with mean thorns (and some gorse as immediate neighbor) I had to come back with proper boots, thick pants and Continue reading
The strawberries in my garden are starting to slow down. So, before they’re gone, it’s time to celebrate by using these pretty little fruits in a special dish! 🙂
If you don’t have a vege garden yet I can only recommend to start one! The most easy things to grow are tomatoes and silverbeet, just to name a few. And my silverbeet is thriving this season! Continue reading
This is one of my favorite starters. I just love the juicy and flavoursome deliciousness of grilled portobello mushrooms!
They are nice on its own; but even better with some freshly made sour cashew nut cream.
Last autumn I was given a bunch of brassica seedlings by a very nice old gentlemen, who was impressively knowledgeable in gardening. The seedlings were from his own seed collection, which he must have been doing for a very long time. Sadly, in September this year he passed away after a long illness. His seedlings had grown into impressive plants at that time. And I decided to let some of them go to flower to keep saving those seeds, in memory of Cookie, man of the earth.
Since I’ve re-created this old recipe of mine with cashew nut cream instead of soy cream, the lettuce plants in the garden are struggling to keep up with my appetite for fresh salad.
I was never very successful with my own rhubarb plants, but a friend of mine has got an almost creepy thriving rhubarb plant in her garden.
And this week she gave me another bag of fresh harvested rhubarb stalks. Yay!
I have always wanted to make a vegan and gluten-free rhubarb cake. The result was pretty impressive. Continue reading
It is springtime in New Zealand! And I finally saw NZ grown cucumbers in the shop for an acceptable price.
This winter broccoli and other brassica are very affordable in New Zealand. I keep buying them and try to come up with new ways of integrating them into my diet.