Vegan food, travel and lifestyle
I am a bit of a nachos snob. If you put chips on a plate and top it with a smidgen of microwave-melted cheese, salsa and sour cream and call it nachos, I will scoff at the use of the term. Nachos, even vegan nachos, need to be indulgent and loaded with goodness.
Ever since seeing them on Pinterest, I have wanted to make taco bowls. The Mexican-inspired dish is surprisingly easier than it looks and you can fill the bowls with whatever takes your fancy.
I have a bad cold and I’m trying to spice and vitamin it away. The other night I cooked up a massive pan of lentils and vegetables and doused it in spice and spices.
I have a confession to make: I’m not really that sad that summer is coming to a close. Truth be told, I’m not summer’s biggest fan. I know, I know. Crazy. And apparently, as I’m Australian, I’m supposed to love the heat.
After a week off work where I blogged almost every day, I’ve since been having withdrawals! It was fun having more time to cook and bake and photograph and write and it made me realise just how much I enjoy this.
I wanted to have Indian for dinner the other night but being a last minute decision, I didn’t have the right ingredients for any of the recipes I came across. So I just based this dish on Indian spices and hoped for the best !
I had forgotten how delicious simple stir-fries can be. Usually, I make a stir-fry when I have a drawer full of veggies that need to be used up and I just throw in whatever I’ve got to hand. Sauces range from sweet chilli to honey-soy to chilli-lemon.