Mint ice tea

Playing around with some mint and sugar pays off. This drink is very refreshing and sweet enough.

Garlic, vinegar and lemon salad dressing

I make this salad dressing and use it over a few weeks*. I keep it in a jar and store in a cool dark place. *This recipe contains fresh garlic, so botulism is a risk – google it and decide if you want to live dangerously.

For one salad, make 1/3 or 1/4 or quarter of the mix.

Recipe review: honey glazed eggplant

This delicious eggplant recipe requires no modification for me to enjoy it, therefore I’ve just given a summary of what I’ve done below. It’s so good! It’s also a very easy recipe to make, I make a whole bunch and eat it throughout the week. It’s quite rich, so I eat it with rice or have it as a side dish.

Spicy, roasted cauliflower

Cauliflower and cardamon! Yum! This is a simple and fast side dish that can be cooked once and used throughout the week as a delicious side.

Korvapuusti pulla (Finnish cinnamon and cardamom buns)

Korvapuusti pulla are delicious, simple and use both cardamom and cinnamon (so good!). They freeze quite well and are good snacks to prepare in advance for the working week. This is a dairy free version, but if you like dairy replace Nuttalex with butter and soy milk with milk.

Celeriac vegetable soup (best soup ever!)

When food starts to go gross, I make soup out of the food before it’s too late. I did that today and struck jackpot. This is the best vegetable soup I’ve ever made! I think the secret is celeriac and the cayenne pepper, which give this soup a peperish, warmish feel without being overpowering.

Hummus like a boss

I love hummus, but I find the store bought stuff way too salty for my taste (and I’ve tried a lot of brands).

However last time I made hummus it sucked. It really sucked. But things change, especially when a super-duper vegan cook is in your kitchen a.k.a the hummus whisperer. This is what I learned from my talented friend...

Roast capsicum

I love roast capsicum: easy to prepare; tasty to eat. I use them as a side dish or a sandwich filler. It’s taken me a few trials to get thick, juicy roast capsicum flesh from capsicums that I can peel easily once they come out of the oven.

I love pancakes

Grew up with these, I love them.

Green salad with pine nuts and lime dressing

The sweetness of toasted pine nuts and lime dressing hits the spot with this simple and fast salad.

I’m all for preparation so this recipe makes a big jar of salad dressing to last me a week or two. Pour it on everything, but I love it most with toasted pine nuts! If you don’t need dressing on hand, make 1/6th of the ingredients to make less.