Winter

Creamy Vegan Mushroom and Spinach Risotto

Lentil Quinoa Nourish Bowls (V, GF)

Vegan Pumpkin Pie (+How to Make it in Australia)

21 Cozy Vegan Recipes To Keep You Warm This Winter

Dark Chocolate Candy Cane Popcorn

Classic Tofu ‘Chicken’ Noodle Soup

Turmeric Sweet Potato Pumpkin Soup

Ooey, gooey, melty toasties are where it’s at !!

Ooey, gooey, melty toasties are where it’s at !! This one has @buteislandfoods cheddar sheese slices + feta, roasted pumpkin, avocado, rocket and pesto on super seedy whole grain bread 🤩 What else should I add in next time? #plantifuleating

Can you believe that is NOT meat!? 🤯 I finally

Can you believe that is NOT meat!? 🤯 I finally tried cooking with jackfruit and it did not disappoint !! I used caned jackfruit (in brine - not syrup) and simmered it in soy sauce, apple cider vinegar, garlic, ginger + brown sugar, and then baked it to get that meaty texture juuust right. It was SO good in this Vietnamese inspired rice noodle bowl with baked tofu, cabbage, carrot, cucumber, mint and peanut sauce 🤤 If anyone has any jackfruit tips or favourite recipes please share, I’d love to experiment with it some more! x

Pasta with roasted cherry tomato & cashew blush sa

Pasta with roasted cherry tomato & cashew blush sauce is up on the blog 🍅🌿 (link in bio). It’s my new favourite comfort food these days, oh and it’s vegan, gluten-free, and takes only 30 minutes to make (heck ya!!) Hope you enjoy it x

Who wants cookies!!? 🙋🏻‍♀️🙋🏻‍♀️ CHEWY TAHINI COOKIES - 3 WAYS! is up on the blog (link in bio). They’re super chewy yet melt-in-your-mouth and they taste like caramel/sesame snaps 🤩 Oh, and best of all, you only need 6 simple ingredients to make them: tahini, brown sugar, vanilla, flour, baking soda and salt. Hope you love them as much as I do! x

Also, more importantly, let’s not forget to keep supporting Black Lives Matter !! Copy and paste this link in your browser for ways you can help: https://blacklivesmatters.carrd.co

Muted, but will still be here listening, engaging,

Muted, but will still be here listening, engaging, and supporting.

I will be taking a step back from sharing unimportant photos of my food and recipes to make space on this platform for black voices to shine through. Because black lives absolutely MATTER and their voices must be heard. It truly breaks my heart to know that there are people out there who think otherwise, but my feelings really aren’t what is important right now, so I will leave it at that.

In the meantime I will continue to educate myself, sign petitions, donate, watch documentaries, read up on white privilege, question my own privilege, seek out black businesses and fellow bloggers to support, have meaningful conversations with the people in my life, and stand up for this injustice that has been going on for FAR TOO LONG. I encourage you all to do the same.

If you’re unsure of what you can do to help https://blacklivesmatters.carrd.co/ has links to many useful resources as well as organizations that you can donate to if you’re able to do so.

To all the beautiful black individuals reading this: I will never be able to understand what you’ve been through, but I am standing here with you, and will continue to stand with you after all of this social media attention fades away ❤️ And I sincerely apologize for my silence in this fight for equality thus far.

#blacklivesmatter #amplifymelanatedvoices
Artwork by @mongequentin

Thai yellow curry pad see ew for lunch today w chi

Thai yellow curry pad see ew for lunch today w chinese broccoli, crispy baked tofu, bean sprouts, cilantro, green onion + extra lime juice 🥰 The yellow curry sauce needs a bit of work, but if I can perfect it, I’ll put the recipe up on the blog soon! #plantifuleating

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