Cauliflower (gobi), when fried or baked in batter takes on a different taste and texture, one that makes cauliflower-haters enjoy it. I made this for someone (...)
Good quality vanilla extract can be really expensive, and the shop I usually buy it from is often out of stock. But now that I know how easy it is to make at (...)
Most people that grow zucchinis in Tasmania seem to think the plants produce too much – I can never have enough of them – whether it’s grating them up and (...)
I seem to be working on quite a few different cookbooks at the moment, which may mean that it will be some time before this wonderful recipe is in print. I (...)
I like to eat salads for meals every now and again, typically if they have plenty of protein, fat and some carbs to make it more filling. This is a salad which (...)
On a side note, the Kindle edition of my latest book is now out: UK, US, DE, FR, IT, ES, JP This sourdough starter still takes a few days, but not nearly as (...)
My new book is out – the first ever high protein vegan cookbook, titled ‘High Protein Vegan: Hearty Whole Food Meals, Raw Desserts and More’. It’s available (...)
When I’m working on books I never really know what recipes to share on the blog, and what can wait for the book. This is something I knew I had to share right (...)
Preparing for a vegan bake sale and vanilla almond crescents
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This week there are bake sales happening all around the world as part of the Worldwide Vegan Bake Sale. My local vegan group didn’t have as many people baking (...)
We go through times where we don’t have that much variety in our meals, it’s really easy to have a few favourites that can be made through the whole year and (...)
At this time of year in Tasmania home veggie gardens are typically full of zucchinis. If you can pick them fast enough with the flowers still attached they are (...)
Making saurkraut for the first time can be a little scary – most of the recipes call for at least two cabbages and a special fermenting crock. I wanted to try (...)
I recently became aware that in the ebook edition of Triumph of the Lentil, the ingredients list for the oat and cinnamon biscuit recipe was missing. I’ve (...)
This recipe is based around the magic trick of putting frozen bananas in the blender to make soft-serve ice cream. Recently I’ve discovered some raw dark agave (...)
I said I would post another recipe for using homemade vegan mayonnaise soon and here it is. After formatting the Triumph of the Lentil Kindle edition, cooking (...)
We haven’t had many celebration-worthy meals of late, instead falling back on many of our comforting favourites from Triumph of the Lentil (especially the (...)
Chickpea and potato salad with homemade cashew mayonnaise
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With the approach of summer here in Tasmania it’s nice to have some filling meals that can be made ahead of time and served for a quick lunch, or as part of a (...)
Recently there’s been some recipe challenges in the Goodreads vegan cooking group. With the current challenge being for pecans and some pecans in my kitchen (...)
Quick bok choy or cabbage with chickpeas and miso balsamic dressing
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Inspired by this recipe I bought some bok choy and adapted the recipe into a main course to feed two hungry people. I imagine that this recipe would be also be (...)
This recipe is really simple, and tastes even better than the mustard I was buying at the shop. Ingredients: 6 tablespoons whole mustard seeds (I used all (...)
