Chickpea pasta with Cherry tomatoes and Pecorino rind

Today I bring you another 15min meal, which is easy to put together. I used one of my favourite ingredients that I recently discovered, pecorino cheese rind. I remember reading a while ago to keep Parmesan rind for sauce and soup. It’s meant to give great depth of umami flavour.

I try to stick to sheep and goats cheeses since I have an intolerance to cows milk and cheese.  So my cheese of choice is always pecorino, which is a hard Roman sheeps cheese. I buy the imported cheese from Costco, rather than then Australian blends that usually have cows milk in them. I have been saving my pecorino rinds for a while and adding cubes of them to red pasta sauces. I recently found they are delicious to add to fresh tomato or olive oil to coat the pasta. They melt a little and have a chewy texture and nice cheesy taste.

For this dish, I also used Chickpea fusilli pasta, which has extra protein and fibre, then regular pasta and gluten-free. Semolina fusilli pasta would also work fine, which is my usual go-to. I had organic cherry tomatoes, which were so full of flavour. Cherry tomatoes are usually sweeter and delicious then regular tomatoes, but you could always use diced tomatoes instead.  For the vegetables I just used some zucchini and silverbeet, which complement the pasta. You could use your favourite veggie combination to add to this dish or no veggies at all if you prefer.

Chickpea pasta with Cherry tomatoes and Pecorino rind

(vegetarian, gluten free, nut free)


200g Chickpea Fusilli Pasta (I used San Remo Pulse Pasta)

1-2 tbsp olive oil

1 zucchini, diced

1 punnet of cherry tomatoes, quartered

1-2 garlic cloves (optional)

5x5cm piece pecorino rind, cubed

3-4 silverbeet leaves, spines removed and sliced

Sea salt & Black Pepper to taste


  1. First, boil the pasta water and cook according to packet instructions. To cut down time boil the water in the kettle first. Add sea salt to the water. Drain when ready.
  2. Heat olive oil in a frying pan and saute the zucchini, cherry tomatoes, garlic Cook for a few minutes or until they start to soften. Add 1/2 a ladle of pasta water to make a little juicy.
  3. Add the pecorino rind and cook another couple of minutes.
  4. Add silverbeet leaves and allow to wilt, before turning off the heat. Season with sea salt and black pepper.
  5. Add pasta to the hot pan and coat with ingredients. Serve immediately.

*Serves 2


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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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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Kidney Bean Casserole with Cheddar Dumplings Topping

Now the weather is cooling down its time for stews, soups, and casseroles. This is one of my favourite casseroles. It’s easy to make and I just love the Cheddar Dumping Topping. You can swap the beans for cannellini beans or chickpeas. You ca also empty the vegetables from your fridge and use what you have on hand.


Kidney Bean Casserole with Cheddar Dumplings Topping

(vegan, nut free)

Ingredients for Kidney Bean and Vegetable Stew:

2 tablespoon olive oil

2 large brown onions, diced

2 garlic cloves, diced

1/2 bunch shallots, diced

2 sticks celery, diced

2 carrots, diced

1 red capsicum, diced

1/2 cup white wine (optional)

1 teaspoon sweet hungarian paprika

1 teaspoon liquid smoke (optional)

1 teaspoon thyme leaves

2 bay leaves

2 tablespoons fresh parsley, minced

1 can good quality tomato pulp

2 zucchini (diced)

2 cups cooked kidney beans

2 cups vegan chicken or vegetable liquid stock

sea salt & black pepper to taste

Ingredients for Dumplings:

200 g self-raising flour

100 g grated Cheezly White Cheddar Style/vegan or organic cheddar

1 tablespoon fresh parsley, minced

6-7 tablespoons ice cold water

5 tablespoons vegan butter



1. Heat a large oven proof pot with olive oil. Then add onion and garlic. Cook for 10 minutes and as it starts to brown, add celery and shallots and cook for a further 5 minutes.

2. Add carrots, capsicum and white wine. Continue to cook until the wine is absorbed.

3. Add the paprika, liquid smoke, lemon thyme, bay leaves and parsley.

4. Saute the vegetables for a couple of minutes, then add the tomato pulp. Continue to cook until the carrots start to soften

5. Add the zucchini, kidney beans, liquid stock, sea salt and black pepper. Bring to the boil, then leave to a simmer for 30 minutes.

6. In the meantime preheat the oven to 180 degrees.

7. Before placing the stew in the oven, prepare the dumplings. In a large mixing bowl add flour, cheddar, and parsley. Then add the butter and mix it through with your hands. Then add cold water one tablespoon at a time, until it forms a dough.

8. Roll the dough into about 12 balls.

9. Top the stew with the dumplings on the outer edge.

10. Bake for 30 minutes, then serve.

*Serves 6


Strawberry Cupcakes with Strawberry Jam Frosting

Today was my beautiful girl’s 2nd birthday. I can’t believe that this little person has been in our life for such a short time but has brought us so much joy. I couldn’t imagine life without her now.

She was so excited about her big day. Ever since it was her father’s birthday she knows that birthday equals cake. She was extra bubbly and a little bit cheeky and frustrating at times, but nothing took that smile off her face. I had grand plans of getting her a build-a-bear, but after she rearranged the store we reconsidered. She was still very happy that she got to sushi train and that her cousins came to visit.

Octavias birthday.png

I wanted to make something special for her big day. I also wanted to trial my recipe before her big troll party on the weekend. These strawberry cupcakes feature a surprise strawberry center and the frosting is spiked with strawberry jam. According to the family, they were delicious. Octavia really enjoyed her as well. The only thing I may change before the big day is to use white sugar instead of coconut sugar. This is only to allow the natural food colouring to change the colour of the cupcake. I did try a bit in the batter but that caramel colour would not budge.

I also made a batch of mini cupcakes for Octavia’s kindy class. I used the same recipe but just cut the strawberries in halves or quarters and cooked the 36 cupcakes for only 12 minutes.


Strawberry Cupcakes with Strawberry Jam Frosting

(vegan, nut free)

Cupcake Ingredients:

1 3/4 cups unbleached plain flour

1 cup coconut sugar

1 tsp baking soda

1/2 tsp himalayan sea salt

1 cup soy milk or other plant milk

1/2 cup olive oil

2 tbsp apple cider vinegar

1 tbsp pure vanilla extract

12 frozen strawberries

Frosting Ingredients:

1/2 cup vegan butter

3 cups powdered sugar

½ cup smooth Strawberry jam

natural red food coloring (optional)

100’s & 1000’s (natural coloured, optional)

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