Bring on the black beans

Bring on the black beans

Black bean disclaimer here: I am crazy about black beans and promote these little nutrient powerhouses at every opportunity. I buy them canned or dried – I’m not fussy. I  add them to soup, toss them in my salads, mash them for dips, and cook them with...
Orange & ginger for oil-free dressing

Orange & ginger for oil-free dressing

Inspired to combine these two flavors by Fresh on Charles cafe in Launceston, Tasmania, this quick and easy recipe is perfect for whole food plant based cooks who do not add oil to dressings. Tastes great with an Thai style salad of greens with bean shoots, shredded...
Spellbind your guests

Spellbind your guests

Every home needs one! Well, I’m sure even I could think of something to put in this amazing design by Martin Kastner of Crucial Detail design studio.  Originally a crowd-funded project, it is an “infusion vessel ” for cocktails, lemonade, oils, teas...
Bake and Destroy if you dare

Bake and Destroy if you dare

REVIEW by Seanan Forbes In the common view, the stereotypical vegan is humorless, strait-laced, and proselytizing, and eats food that no self-respecting omnivore would want to touch. If that image were a balloon, then Natalie Slater would be a bazooka set to blow it...
Recipe: Stuffed squash

Recipe: Stuffed squash

Wild Rice Stuffed Carnival Squash Ingredients 12 small to medium carnival squash 2 cups long grain brown rice 1/2 cup wild rice 5 cups water 2 pinches sea salt 2 medium onions, diced 1 1/2 tsp sesame oil (optional) 1 tsp dried sage or 1 tbsp fresh sage, minced 2 tsp...
Tradition lives on with La Chamba cookware

Tradition lives on with La Chamba cookware

Everyone knows you can never have enough beautiful cookware. Everywhere I travel I always manage to find a new must-have gorgeous pot. Somehow even humble rice dishes take on a more exotic air served in the traditional manner. Well-known throughout Colombia with...
Be bold in the kitchen

Be bold in the kitchen

I don’t know when i went crazy for aprons but lately I’ve been appreciating the value of covering my clothes with something spatterproof. My latest cover-all is by Anna Chandler Designs and I feel uplifted just pulling this crisp cotton piece of modern art out of the drawer. Seriously, start your collection soon because aprons are IN.

Fall in love with chia+berry pudding

Fall in love with chia+berry pudding

Chia seeds are a wonderfully nutritious and delicious addition to your pantry. It’s worth experimenting with your favourite sweet flavor combinations to make it a staple breakfast or dessert. It takes only a few minutes to whip up a glass for breakfast and you...
Destination: Fresh on Charles

Destination: Fresh on Charles

The za’atar grilled avocado at Fresh on Charles is almost enough reason to fly to Launceston! I love this tucked away vegan and vegetarian retro cafe in the centre of the city, with its hidden sun-trap patio perfect for an outdoors winter’s day lunch. The avocado is served with a lip-smacking red capsicum, chili and cashew pesto, sourdough rye on the side and with a pomegranate micro salad.

Beginner’s chickpea curry

Beginner’s chickpea curry

If you build up a repertoire of one-pot dishes, where the left-overs can be repurposed for lunch, you are being a very smart cook. This delicious beginner curry incorporates curry powder rather than a longer list of spices so you don’t need to store as many packets. It makes a simple nourishing lunch you can warm up later with a piece of flat bread.