Popular/Featured
A bold twist on a classic, this is Pistachio Matcha French Toast featuring my Pistachio Matcha Crema crafted with Chef Joey D. Swapping out eggs for the crema and all-purpose flour, creating a perfectly creamy and fluffy texture without any dairy or eggs. Each slice is pan-seared to perfection and finished with a generous drizzle…
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This was my first time cooking with (and tasting) Korean rice cakes (garaetteok) and I can confirm that I’m obsessed with their texture! I paired them with a creamy and slightly spicy plant-based cheese sauce and it was delicious. The perfect combination of cheesy and chewy.
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Smoky, creamy baba ganoush spread over fluffy, golden flatbread, finished with za’atar, fresh parsley, and a drizzle of chilli oil. It’s simple, bold, and seriously addictive. I made this while teaching my partner how to roast eggplant and blend up the good stuff. A little cooking lesson turned into a lot of laughs (and a…
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A high-protein sweet breakfast that tastes more like a dessert! Fluffy sourdough slices are topped with a creamy vanilla protein whip made from coconut yoghurt, peanut butter, and plant-based protein powder, offering a boost of energy and nutrition. Sweet, caramelised banana coins and a warm, gooey blueberry compote are air-fried quickly and easily, adding natural…
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My budget series, Two Cheap, is back! This series is dedicated to delivering healthy, plant-based recipes that cost under $2 AUD per serve. To kick off the comeback, we’re starting with my creamy spinach, coconut, and bean curry, a dish that’s as simple to prepare as it is full of flavour. Begin by sautéing onion…
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Sun-dried tomato baked gnocchi might just be my new favourite comfort meal. Pillowy soft gnocchi baked in a rich sun-dried tomato sauce with garlic, herbs, and just the right amount of melty cheese on top. It’s one of those dishes that feels fancy but is secretly super easy (a blessing for my sweet sous-chef who’s…
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A creamy, fragrant and comforting soup with a base of carrots and pumpkin. The root vegetables are roasted until tender and simply blended with all other ingredients to make a smooth and flavourful soup.
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Two desserts that are just made to be one. Combining the cosy spice of carrot cake with the sweetness of banana bread makes for this moist and moreish dessert. This recipe is also on the healthier side being refined sugar-free and plant-based, making it even more appealing! The carrot cake banana bread it topped with…
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Who knew that the fusion of Korean red chilli paste and creamy hummus would make for such a banging combo? It’s spicy, creamy and full of so much flavour. Add to platters with vegetable sticks and crackers or use to top Buddha bowls and salads.
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I’m obsessed with quick desserts, especially those that are plant-based and made with healthier ingredients. Switching it up with a banana and tahini caramel base that’s topped with a toasty and sweet almond meal crumble.
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