This isn't a real recipe, not really. But that doesn't make it any less perfect as an instant meal solution. You see I'm a huge fan of stuff on toast. It's a quick and easy fix for pretty much any time of day -- but that certainly doesn't mean it needs to be boring. The toast in this instance is sourdough but it could be any number of other base loaves, as gluten-full or gluten-free as you wish. The key is that it's sliced, toasted and topped -- in this instance with fruit, … [Read more...]
Gluten-Free & Vegan Banana Bread Pancakes
It's nearing the end of yet another month (what? WHAT? sigh.) and that means it's time once again for Secret Recipe Club! *applause, applause* Oh thank you, thank you. No, no, please take your seats, there will be plenty of time to cheer later. And why, pray tell will there be cheering later? Well this month my SRC assignment was Feed Me Seymour, a delicious little corner of the internet created by Kim -- a food editor based in Annapolis -- and once again I was spoilt for … [Read more...]
Vegan Spelt Anzac Biscuits
Yes, a recipe for Anzac Biscuits, over a week after Anzac Day has come and gone. A recipe that while perfectly edible (and highly enjoyable if I do say so myself) isn't quite right, quite yet -- but I'm posting it anyway because: sometimes not perfect is still ok, and edible but not quite right, quite yet, is an extraordinarily accurate description of the current state of this here site, at this here moment... More about the site shortly, but first the biscuits. You may want to grab … [Read more...]
Blueberry Coconut Smoothie Bowl
The pace of life since we got back from Japan has been hectic at best and, while I'm not complaining about days filled with shooting food for everyone else, I haven't made anything for this little corner of the internet since those Hot Cross Buns. But I figure a new As Seen on Instagram recipe is still a recipe, and one pulled together from a nearly empty fridge and a few freezer staples is a winner in my book. You see, for as brilliant as our trip was we still spent two weeks eating far … [Read more...]
Buttered Peas & Avocado on Toast
They were a spur of the moment purchase at the farmers' market. A bag of peas in the shell, sitting just next to the scale. The peas (along with some broccoli and cucumbers) went into a satchel -- and then subsequently sat in the fridge, looking at me every time I opened it to grab something else. It wasn't until I started shelling them a day or two later that I realised fresh peas need almost nothing else to make them special. A pea and feta smash was in consideration for a moment but … [Read more...]
Garlic Rainbow Chard & Chipotle Spiced Seeds
There's been a lot of cake around here lately. A lot. But there's only so much cake one girl can eat (or so the waistband of my pants tells me). So I figured it was high time for something veggie based... No, not veggie based like all those cakes, but simple sautéed green veggies. Wait, don't go! It's not all green veggies, I used rainbow ones, that must count for something. And they are brilliantly garlic-y. And I put spiced seeds on top. And an egg, a … [Read more...]
Vegan Cream Cheese Frosting (or Cheesecake Frosting, if you insist)
I've done it again haven't I? Teased you with a cake and promised frosting, then made you wait a week for the recipe. I had every intention on sharing this a few days ago, but then another cake happened. It happens. There is every chance this icing recipe may look a bit familiar, perhaps a bit like Vegan Cheesecake... But what is Cream Cheese Frosting if not cheesecake spread over cake -- am I right? In any case don't question it, just make it. Then try not to eat it all … [Read more...]
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