Making kind choices in your everyday life.

Recipes – Savoury

“Sausage Rolls”

Posted by on Oct 6, 2013 in Recipes - Savoury | 3 comments




My good friend Kylie has been asking for suggestions on what easy meal she can whip up for her vegetarian friend for dinner. Kyles, even your meat loving taste buds will find this one hard to distinguish from the real thing. There are two versions for you here – one vegetarian and one vegan (as seen above in the photo). Both equally as delectable. My vegan version has been tweeked from that supplied by “Where’s The Beef”.

The vegetarian one is thanks to Ange who tricked a group of meat loving men into guessing what kind of meat was in them. Lo and behold, there was indeed none and the men were none the wiser  !

My Animal Product Free Version 

125 g pecans

1 brown onion

1/2 cup of bread crumbs

300g silken tofu

1 cup rolled oats

1 Massel beef-style stock cube

1-2 teaspoons garlic powder

4 tablespoons soy sauce

Vegan milk to brush top (I used Bonsoy)

1 cup of baked, mashed up pumpkin

Sesame seeds

Frozen puff pastry 


What to do :

Process pecans in food processor until well chopped. Tip into mixing bowl. Put breadcrumbs in with pecans.

Chop onion and further chop in food processor. Add to mixing bowl.

Whiz tofu in food processor. Add to mixing bowl along with rolled oats, baked pumpkin, crumbled stock cube, garlic powder, soy sauce and pepper. Mix together well.

Preheat oven to 200 degrees Celsius and lightly grease a baking tray. Take out one square of pastry and cut as required (I made 2 from one square). Place ingredients down centre and roll into sausage roll shape. Tuck in ends. Brush with soy milk or water and sprinkle with sesame seeds.

Bake for about 30 mins.

Makes about 6 greedy sized rolls.


Ange’s Version

1 onion

1 Tbsp freshly chopped herbs

100g pecans

95g rolled oats

Chop above in food processor before adding the following :

3 eggs (organic free range of course)

150 g feta cheese (using a kind dairy type like Barrambah)

1 Tbsp soy sauce

45 g breadcrumbs

Frozen pastry

Assemble in same manner as vegan version and pop into oven for 30-ish minutes. Should make about the same number of rolls as vegan version.


Serve with a simple salad. (Chopped tomatoes, artichokes, Lebanese cucumber, red onion, rocket, capsicum, avocado drizzled with balsamic vinegar is my usual caper) and lashings of BBQ or tomato sauce on the side.



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Recipe of the Week – “No Lamb” Middle Eastern-Style Bake

Posted by on Apr 14, 2013 in Recipes - Savoury | 0 comments

Thank you to for this one. She is one talented chef and shares some tantalising recipes on her blog.

As I didn’t really alter it at all, I will be lazy and just post the link – here.

Here is how mine turned out. As with all these type of layered dishes, it tasted even better a few days later. It is a bit of work so is not one for the working week. Nor is it in any shape or form slimming. For the dairy free cheese (a topic for my next post), I used Sheese (the blue cheese flavoured one) – it is hard, tasty and grate-able and can be found at smaller specialist supermarkets such as Harris Farm but any dairy free cheese will do. Nutritional Yeast flakes are found in Health Food Shops and create the cheesy flavour (and, are apparently very good for you too). IMGP6083Hope you enjoy this dish as much as my little family did and, apologies for the slightly feral looking casserole dish.

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Recipe of the week – Quinoa tabbouleh with smoky eggplant dip

Posted by on Mar 3, 2013 in Recipes - Savoury | 2 comments

Before I launch into this week’s recipe, I want to give you the heads up that I will be enticing you to make a bet with me very soon. Voiceless are running a “Meat Free Week” campaign from the 18th to the 24th March to raise money to stop factory farming. The campaign asks that people abstain from meat (yes, including fish !) for a week. You can have friends sponsor you -(if you go to their website you can read all about it plus find some great recipes) OR, I will donate $10 for each person who makes the pledge. If you are vegetarian already, I will donate the same amount for anyone who is keen to try out a vegan lifestyle for a week (this includes me !). If you fail in your quest, you can donate the $10 in lieu of my donation. It is a great issue raising campaign by Voiceless and you will no doubt discover some new and wonderful recipes should you accept the challenge ! I will give a list of my favorite cooking websites / blogs during the week so some tantalising recipes will be just a click away. Stayed tuned for more on this challenge !



This is a quick, nutritious mid week meal which is whirled out regularly in my house. It serves 4 people and takes about 45 mins.

Ingredients :

400g eggplant

3 tbsp lemon juice

1 heaped tsp smoked paprika

2 tbsp olive oil

salt and pepper

4 flat breads (I used mountain bread as am on a bit of a diet but Lebanese bread or pitta bread works well) – brush with olive oil.

100g red quinoa – rinse well before using

180ml water (or vegetable stock)

2 tomatoes – seeded and chopped

1 Lebanese cucumber – seeded and chopped

1 spring onion

2 cups curly parsley leaves chopped

1/2 cup of mint leaves chopped

Ready made Felafel balls (easily found in supermarket) – 2 or 3 per person is about right.

Directions :

Heat oven to 200 degrees Celsius. Put eggplant in oven for 30 mins, turning with tongs every 10 mins or so.

While eggplant is cooking, put quinoa into saucepan with stock or water and bring to the boil. Reduce heat and cook uncovered for 15 mins, by which time the liquid should be absorbed. Remove from saucepan and allow to cool.

Put the tomato, cucumber, onion, parsley, mint, 1 tbsp lemon juice, 1 tbsp olive oil and salt and pepper into a bowl. Add the cooled quinoa and toss to combine.

Remove eggplant from oven but leave oven on. Cut in half and scoop out flesh. Place eggplant flesh, 2 tbsp lemon juice, 1 tbsp olive oil and the paprika into a food processor. Whirl around until combined.

Put felafel balls into oven for recommended cooking time (about 5 minutes for the brand I buy) and 2-ish minutes before they are ready, put in your olive oil brushed flat bread.

Remove bread and felafels. Smear eggplant mix over the bread and top with the tabbouleh and felafel balls. (Add an optional dollop of garlic sauce).

Bon appetit !

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Recipe of the Week – Vegan Pad Kee Mao

Posted by on Feb 8, 2013 in Recipes - Savoury | 6 comments


I was brought up in a family where adventurous, tasty, garlic riddled and spicy cooking was abundant (thanks mum!). I also, unashamedly, love food and am really beginning to revel in the joy of cooking.

This has led to me having an intolerance of bland food and means that I am on a constant mission to find the perfect, taste bud tantalising meal which my carnivorous partner enjoys equally.

Through Pinterest and various blogs, I have literally hundreds of recipes bookmarked ready to try. My blog is not one devoted to veganism or vegetarianism cooking – there are numerous (and often fabulous) sites devoted to such cooking……HOWEVER, as I gradually cover all the topics I intend to, the recipes without any animal products are, unquestionably, the kindest ones. I believe they are also the ones which have to fight a little bit harder to prove themselves in the taste department.

So, the recipes I will be sharing over the ensuing months are ones which have been the stand outs from my prior week in the kitchen.

Whether or not you are new to vegetarian or vegan cooking and want to maybe have a meat free meal or two this week……or if you are already into vegetarian or vegan cooking… is the first of many for you to try !

Recipe adapted from Saucy Cooks and serves 6 people. Takes about an hour to prepare and cook.



For Noodles /Vegis

1/2 cup Peanut Oil

500g Flat Rice Noodles (I used the soft ones from the Asian grocery)

3 tbsp chopped garlic

2 tbsp chopped shallots

1 chopped brown onion

1 head of broccoli – chopped

1/2 eggplant – chopped (sprinkle with some salt first to draw out moisture)

500g chopped pre cooked tofu (the one with the brown outer layer from the Asian grocery) (otherwise you will need to fry firm tofu in batches as per original recipe)

6 Shitake or Oyster Mushrooms, sliced

1 cup of snow peas cut into thirds

1 red or green capsicum – chopped

1 cup of Thai basil leaves, shredded (should be available at Asian fruit shop, I am luckily growing it in my garden).

2 chopped tomatoes

1/4 cup corriander


For the Sauce

1/3 cup Golden Mountain Sauce (readily available at Asian groceries)

1/4 cup vegetarian Oyster Sauce (readily available at Asian groceries)

3 tbsp Palm Sugar (substitute with brown if you don’t have it).

3 tbsp rice vinegar (I used balsamic vinegar which was fine)

2 tbsp roasted chilli paste (I used Sambal Bawang Putih garlic chilli paste from the Asian grocery – it is quite hot !)

Some black pepper



1. Unravel or cut your noodles so they are in bite sized strips and set aside.

2. Make sauce and chop vegis.

3. Heat 1/4 cup of oil in wok and add garlic and shallots for about 30 seconds.

4. Add vegis and stir fry for about 5 minutes (not including basil and tomatoes)

5. Remove Vegis and put aside in a bowl.

6. Add remaining oil into same wok, heat and toss noodles around for a couple of minutes making sure they don’t clump together.

7. Add sauce to noodles and stir fry for about a minute.

8. Add cooked vegis and tofu and toss to combine in wok.

9. Add tomatoes and basil, stir some more.

10. Add corriander and serve.

* The vegis are interchangeable but the thai basil leaves and Golden Mountain Sauce are a must – they give it that distinctive and authentic Pad Kee Mao flavour.


Pad Kee Mao

Pad Kee Mao

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