I’m a huge fan of black beans but they can be tricky to find in can form in Melbourne, so when my local grocer has them I stock up and then take great delight in cooking with them. One of the best parts of these burgers is they freeze well so I can whip up a batch and then keep my black bean obsession going even when I can’t find them in stock! Plus, they are delicious and healthy and taste just as good served with a side salad or in a traditional burger.
I’ve been drinking nut milks for a year or two now, but I’d never gotten around to making my own. I decided that it was time to rectify this by making my first ever batch of cashew milk, and let me tell you I’m very sad I hadn’t tried it earlier – not only was it super simple to make but oh boy was it delicious. So so creamy.
Chili paste is one of those things that is so handy to have in the fridge, it can be added to so many dishes, from stir fries, to Mexican, pasta sauces and everything in between. Plus, you can add as much or as little as you want, allowing you to be in full control of the spice levels, which I think is always important!
I’ve seen risoni recipes popping up a bit lately and realised it was something I had never actually cooked with myself so decided it was time to get my hands on some and give it a go! I was pleasantly surprised, being pasta it was quick and easy to prepare and it also is a great base for a whole range of flavours as a standalone lunch or a great side dish with dinner. I have a feeling risoni will be a more regular feature in my kitchen from now on!
I haven’t done much baking in recent times but when I got an itch to make some muffins I decided to at least try and make them a little on the healthier side. These babies are dairy free and use wholemeal spelt flour so are a bit more dense than those giant muffins you might find in a cafe. They’re super easy to throw together and you don’t even need to pull out the beaters – less washing up is always a plus in my books!
