Posts Tagged ‘vegan’

Recipe: Roast Pumpkin Dip

If you’ve been around these parts for long it’ll come as no surprise that I’m a huge fan of both pumpkin and dips. In fact, the only surprise there is possibly that I haven’t already shared a recipe for a pumpkin dip! We’re coming towards the end of the pumpkin season here in the Southern Hemisphere, but as I’m seeing all our Northern neighbours celebrating the arrival of the vegetable I was very glad to get another pumpkin in my veggie box to play with. I have a big week of work ahead of me with lots of meetings and deadlines, so I knew having something healthy and delicious on hand that I could graze on whenever I got a chance would be vital, so whipped this up to help fuel my week.

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Pubs for Vegetarians: The Gasometer Hotel

It’s been a while since I posted the last stop on my Pubs for Vegetarians tour, so I thought it was about time I headed out and tried somewhere new to share with you all! In the end I didn’t have to venture far as we decided to head back to the The Gasometer Hotel which is only a few minutes walk away! B and I had eaten there once before, but the menu changes seasonally, so we decided it was time for another visit to see what they have on offer at the moment!

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Review: Monk Bodhi Dharma Cafe

After successfully follow Cindy & Michael’s suggestion of trying Bayte cafe for brunch I had no hesitation trying out another cafe that they raved about in recent weeks – Monk Bodhi Dharma in Balaclava. Tucked away down a back lane way off Carlisle Street I probably would have never found this place, but I’m very glad I did! The have an entirely vegetarian (and egg free) menu and most items are able to be vegan-ised, made gluten free and in some cases sugar free as well. Impressive!

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Recipe: Zucchini & Pistachio Salad

The beauty of this salad is in its simplicity. It relies on the flavours of the fresh produce, brought together with a tangy lemon dressing. It looks much fancier than it really should given it takes mere minutes to pull together. I highly recommend it as a side at a BBQ, or as a quick and easy mid-week salad served with some protein of some kind (a poached egg works perfectly!). You can prepare it all ahead of time, just store the ribboned zucchini in a sealed container in the fridge and add the dressing when you are ready to serve. Easy as that!

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Spotlight On: Pana Chocolate

One of the fundamentals of living sustainably is sourcing food and products as locally as possible, and for me it doesn’t get much more local than Pana Chocolate who are located just streets away from where I work. Pana Chocolate are a company that makes raw, organic, vegan, handmade chocolate that is super delicious.

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