Turmeric Spiced Couscous Ratatouille with Coconut Yoghurt Tzatziki

What do you do when you’re so hot and hangry and there seems likes there’s nothing to eat for lunch. Well, nothing except some leftover couscous and a few veggies in the fridge. Salad would be my usual go-to, but my little girl doesn’t eat salad. I thought about a warm salad with beans and veggies, but I had no canned beans. So this lunch was created in 15 minutes using whatever I could find on hand.

I spiced the veggies with Turmeric Latte spice blend, which has been neglected lately in back of the cupboard. The Coconut Yoghurt Tzatziki was also a nice refreshing side that helped cool the meal down. Octavia won’t swallow cucumber, so she got yoghurt and with a dash of honey on the side, so everybody wins.

What is your go-to dish that you can whip up in a jiffy in times of hangriness?

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Serbian Slava Celebration

Over the weekend Marco’s sister’s family celebrated their annual Slava. This is a Serbian Orthodox tradition, which venerates the family’s patron saint. We were invited to a family lunch to celebrate the day. This year we are unable to attend their big Slava, that they will host for their friends. The date and day change every year, so if the family can’t make it to the big party, there is always usually a small family lunch.

I have been attending most of their Slava’s for nearly 10 years now and I always look forward to this special lunch. The last time I wrote about this celebration was in 2013 (on Live Blissful), so I thought it would be nice to give you guys a bit of a taste of what it’s all about.

Although I have been attending these celebrations for a long time I really don’t know much about it. I am not Serbian Orthodox and Marco doesn’t really follow the religion either. Similar to being an Italian Roman Catholic,  you are kinda born into the religion, typically baptised when your little and it’s up to the individual to keep the faith going. I usually ask the same few questions every year and then we start talking about what we are going to eat. So I thought I would ask some questions to Marco’s sister, Maria directly so she can explain to you all about her Slava.

  • Why do you celebrate Slava?

We celebrate it because it is Milan’s [my husband] family tradition and a great excuse to get together. Every slava or saint has a little story as to why people started celebrating them. People then like to make a big feast and invite friends and those people they go to slava to during the year.

  • Who is your families patron saint?

Milan’s family patron saint is Saint Theodore. The date of the Slava is by the Orthodox calendar, which can change depending on when Easter will be.

  • What are the rituals that you follow for your Slava?

We make the bread and zito (boiled wheat flavoured with nuts, spices and honey) and take it to the Serbian Orthodox priest, on the morning of the Slava. He blesses the food we made with red wine. After we spending the day with our closest family and friends and remembering the good that the particular evangelist did. 

  • What are some typical dishes served on Slava?

Typical dishes are sarma, pig or lamb on the spit, bob (broad bean paste), prebranac (baked lima beans), punjene paprike (stuffed peppers) or anything really, there are no rules about that. If a Slava falls in one of the fasting periods in the year, the Easter or Christmas fast, then you have to eat and serve only vegan on that day but if not, you can serve anything you like. Our slava is during a fasting period so we can’t use any animal products, except fish. So we make similar dishes but veganised. 

  • Do you hope that your kids will continue celebrating your Slava?

We hope Stefan continues to celebrate with his own family when he is older. The girls can too if they wish, there are no specific rules about that.

  • Can Marco and I pick a Saint and start our own Slava or is that against the rules?
You can pick up a Slava. I think it would be great to keep the tradition going. Marco’s slava is St Luka, that Victor’s father (Marco’s grandfather) used to celebrate. Zoran (Marco’s uncle) in Serbia celebrates St Luka as the oldest son and Dusan (Marco’s cousin and son of Zoran) will continue on. Victor (Marco’s father) could have here but he never really thought about it. It is on 31st of October and it’s called Luke the Evangelist in English, you can search it up
  • How many other Slava’s do you attend during the year? 

We attend a few in a year, almost all our friends celebrate a Slava. The slava outside the fasting period is usually the best. 


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Vegan Ricotta and Veggie Lasagne

All this recent celebrating has left me feeling heavy and tired. It all started with Marco’s birthday Feast of the Seven Kingdoms, continued with Christmas, New Years and Serbian Christmas. All that delicious food was meat and dairy heavy, which are the two things that I don’t run well on. They were also not great for eating during the heat of summer. So as part of my New Years goals, I am going to start eating lighter. I still wanna enjoy my favourite homely dishes, but I need to modify them a little.

This lasagne is a quite light and guilt free. It has no dairy and is packed full of protein and flavour. Tofu has been used in place for real Ricotta. I adapted the ricotta recipe from Chloe Coscarelli’s Rockin Ricotta. The blend of ingredients doesn’t have that typical soy flavour. It tastes light and bright. There is no need for cheese substitutes either.

Feel free to make alterations to the lasagne sheets or vegetables. Gluten-free pasta can be used instead if semolina pasta doesn’t agree with you. Shredded carrot, shaved broccoli or baby spinach would all work nicely.

I made this dish for my daughter and her little cousin, who is seven. Octavia gladly gobbled it up because lasagne and tofu are her favourites. My niece, however, isn’t a big fan of tofu, but she still gave it a try. She was very happy with it. The only thing she complained about was the mushrooms, but since there weren’t many she agreed to eat them. I admit it’s not the prettiest lasagne, but if the kids liked it, mission accomplished.

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Green Split Pea and Broccoli Pasta

I am always trying to find quick and nutritious ways to cook broccoli and legumes in an interesting way for my daughter. Broccoli is probably the only vegetable she will outright say is yucky. However recently she has been saying she wants to eat it in between meals. I’m not sure if she is joking or shes finally coming around due to the daily exposure. Legumes have also been a challenge to serve in their whole form. Split peas and lentils are great introductory legumes for little people because they are small and soft when cooked and don’t have that skin that can get stuck in their throat (like chickpeas). I like to add them to pasta sauces, lasagna, curries and stews, for more fibre and protein.

I’ve made this recipe a couple of times and it has gone down without a fight. I have left the option of adding organic free-range ham, for carnivores or flexitarians. My daughter loves ham, which she discovered at Kindy. My local organic butcher makes their own leg ham, so it’s the only one I let her eat occasionally. She would seriously choose ham over sweets any day. If you’re a grown-up vegan you could use some liquid smoke or vegan ham. Although this recipe is delicious and healthy without these additions. If you still don’t use salt in your toddlers’ diet, you can always skip the liquid stock or just make your own salt free version. I use to do this and freeze them in baby freezer pods. You could also use the first part of the recipe of green split peas mixture as a healthier alternative to potato mash.

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Roasted Potato Salad with Coriander Pesto Aioli

Do you hate coriander (cilantro) or just not that fond of it? I am not crazy about it myself and my partner really hates it. However, there is one way that we love it. When blended into a creamy pesto sauce, the taste transforms into something else.

We love coriander pesto drizzled over roasted potatoes. I usually serve it over roasted kipfler potatoes or roasted sweet potato mash (flesh removed from whole sweet potato).

coriander pesto.jpg


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Vegan Tuna Salad: 3 ways

Tuna is something I gave up long ago. I was wanting to avoid BPA, Mercury and was trying to follow a plant-based diet. Fast-forward a few years later and I still remember the delicious taste of tuna but it’s not so tempting anymore. I came up with this recipe a while back I found that it really fixes my tuna craving.

This mock tuna is primarily made with chickpeas and get’s its fishy taste from the umeboshi vinegar and nori. You can enjoy it in a salad, on a sandwich or wrap it in a nori roll.


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Carrot Ginger Mojito

Now that it’s starting to warm up again juices are back on the menu! I love this recipe. Its refreshing, healthy and a little bit fancy.


Carrot Ginger Mojito 

(vegan, gluten free, soy free, nut free)


4 small carrots

2 apples

small knob ginger

3 cm wide round slice lemon (including skin)

mint leaves from 2 sprigs

cold sparkling water


1. Place all the ingredients except the sparkling water in a juicer.

2. Place the juice in a tall glass or large jar and top with some sparkling water and some mint leaves to serve.

*Serves 1

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Veggie Pasta Bake with Creamy Cauliflower Sauce

Trying to get my toddler to eat vegetables every day is a really challenging. Considering I have been giving her green vegetables every day since she started eating, she still decided that green foods are yucky. I’m not sure how she got so picky, but I guess it’s normal for most toddlers. She also isn’t a fan of chewy her food, so if it’s not soft it comes back up. She also hates anything pureed, since she isn’t a baby anymore. Strangely pasta, rice, meat and biscuits seem to get chewed and never come back up. Despite this not eating vegetables in this house is non-negotiable. So I’m trying to normalising it as much as I can, so it doesn’t become an issue. I try not to hide the veggies, but rather serve them in a way she would prefer. Sometimes that means having something else on the table that she likes and can eat between bites. Other times we reward with stickers or shovel it down while she watches her favourite Disney song clips or TV show.

So this recipe was created to get my daughter to eat her most despised vegetables. Cauliflower and broccoli seem to be the most disliked. Green beans get choked on and leafy greens are picked out. Now when I prepare pasta or noodle dishes I try to steam the vegetables first and put them in at the last minute. That way they are soft enough but still retain their nutrients. The crunchy bread top is her reward between eating all her greeny mouthfuls. This is also a great recipe if you need to empty the fridge.

This is also a great recipe if you need to empty the fridge or just want to incorporate many vegetables into one dish. You can add or subtract depending on what you have or like to eat. If you like your cheese you can always add some grated pecorino, crumbled feta or your favourite vegan melting cheese before baking.

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Spaghetti Squash with Sun dried Tomato, Olive, Red Wine Sauce

Just because your trying to skip gluten, grains or just want a more nutritionally dense meal doesn’t mean you can’t enjoy Italian flavours. Spaghetti squash is an amazing vegetable that when roasted has an amazing stringy texture that can lend itself as a pasta substitute. I love big bold pasta sauces with wine. This sauce doesn’t take long to prepare and will go perfectly with any other pasta or substitute.


Spaghetti Squash with a Sun Dried Tomato, Olive, Red Wine Sauce 

(vegan, gluten free, soy free, nut free)


1 Spaghetti Squash (90g -100g)

olive oil

sea salt to taste

black pepper to taste

1 small brown onion, diced

2 garlic, cloves diced

1 red chilli, diced

6 sun dried tomatoes, chopped

1 can good quality tomato pulp (I used Mutti)

1/2 can filtered water

sea salt and black pepper to taste

pinch raw sugar

2 tablespoons red wine (I used Lambrusco)

8-10 black olives

8 basil leaves, chopped


1. Preheat the oven to 190 degrees.

2. Cut off the stem of the squash, then cut it in half. Scoop out the seeds and remove some of the guts. Sprinkle some sea salt and black pepper and roast for 30-40 minutes or until cooked.

3. Heat a pan with a tablespoon or two of olive oil and add onion, garlic and chilli. Saute for a few minutes until the onion starts to brown.

4. Then add sun dried tomato and saute for another couple of minutes. If you like add some of the oil from the sun dried tomatoes or olive oil.

5. Add the tomato pulp, water,  sea salt, black pepper, raw sugar. Bring to a light boil, then leave to simmer.

6. Add the red wine and black olives. Leave to cook for 20 minutes or until the spaghetti squash is cooked. Add more sea salt and pepper if you need to the sauce.

7. Once the spaghetti squash is cool enough to handle, run a fork through the flesh to produce small strains of spaghetti.

8. Before serving, add the basil leaves to the sauce and stir it through to them let it wilt.

9. Top the Spaghetti Squash flesh with the sauce.

*Serves 2


Spelt Pumpkin Baked Donuts

I was so inspired by my recent visit to Nodo, I decided to create my own baked donuts. Mine aren’t gluten-free however, they are vegan, soy-free and nut-free. They are also made from mostly spelt and with fresh pumpkin, so they nutritious and easier to digest. Coconut sugar also works beautifully in them, so they are just sweet enough. I hope you like them!


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Winter Potato topped Bean Casseroles

Winter seems to have come early in Brisbane. So it’s time for winter casseroles to warm these bones. I love topping casseroles with creamy mashed potatoes or sliced potato. It just gives a casserole another yummy layer and a bit more heartiness. I prefer to use Dutch cream potatoes, as they mash well and soften well when cooked. These two casseroles are easy to put together but need a bit more time to prepare the ingredients before baking.


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Tempting Italian Tempeh Recipes

Have you seen tempeh in the supermarket, heard of its wonderful health benefits but not known what to do with it? Or have you bought it, tried to cook it and vowed never again? That actually did happen to me the first time I tried it. But then after cooking it again using some trusty recipes I feel more comfortable cooking it.

All these recipes are Italian inspired, cooked in rich tomato sauces. I found this is my favourite way to cook tempeh, as it has a very meaty in texture but it needs strong flavours to make it tasty. Chickpea or Fava tempeh should also work for these recipes.

What’s your favourite way to cook tempeh?

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