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Category Archives: quick lunch

Millet sushi.. as healthy as sushi comes!

I’ve been on such a sushi buzz for the last fortnight! Seriously. Quinoa sushi, fruit sushi, regular sushi..  This is my new favourite though!

So its no big secret that the sushi that you buy in a shop isn’t exactly health food, although many people seem to think so. White rice= no real nutrition, added cane sugar= not the best and oily mayonaisse in the fillings, or loads of sugar and salt are some of their unfortunate features. Enter millet sushi! No sugar, oil or white rice to be seen!

Millet sushi filled with teriyaki tofu and avocado.. vegan, gluten and sugar free

2 cups millet

1/2 an avocado

100grams tofu, thinly sliced and marinated in soy sauce with 1 tspn ginger, a small pinch of hing, 5 drops stevia and 2 tbspns chinese sesame paste

nori (for rolling)

pinch salt

2 Tbspns rice vinegar


Toast the millet by putting it in a pan on the stove on a low heat, and stirring it every now and then for about 10 mins until it’s golden and smells nutty.

Add 2 cups water. Stir every min or two so it doesn’t stick to the bottom. Now add 2 cups more water. Stir again until its all gone.. Now 2 cups more! Once all this water is gone, it should be cooked through.

Transfer the rice to a shallow container and mix through the vinegar and salt.

Wait for it to cool.

Meanwhile, transfer the marinating tofu to a lined baking tray and put into an oven set to “grill.”  Drizzle a little of the marinade over the top. Depending on how fast your grill is, you want them to be in there for 1o mins-25 mins until golden and crispy. Just keep checking. You don’t want them to burn..

Now the millet should be cool.. Hurrah!

Roll up the sushi by placing a sheet of nori on top of your sushi mat, and spreading out a thin layer of millet. At the end closest to you, place a line of tofu and avocado. Now roll up tightly, tucking the nori sheet inside itself, into a nice cylinder of goodness.

Serve with miso soup, wasabi, soy sauce and pickled ginger. Nom!



Gluten free vegan crackers and cheese from scratch!

gluten, dairy, soy and sugar free cheese and crackers

I made this  “cheese” recipe the other day from Somer’s blog. Somer has a wonderful vegan blog, and you should all read it if you don’t already! Anyway, cheese made out of coconut cream? Well, why not? I left out the vegemite/ marmite in mine as they contain onions and garlic, and we didn’t have any vegan worcester sauce, but it was still sufficiently cheesy. I also used guar gum in place of xantham gum, and it seemed to do the trick!

roasted capsicum and olive cheez cracker perfection

I made this last Friday, and we’ve been eating it since. Today’s lunch features this cheese on buckwheat crackers (the ones I make all the time, here:  with roasted capsicum, toasted seeds, diced black olives and a salad of baby spinach, roasted pumpkin, more roasted capsicum, sundried tomatoes and asparagus. NOM!

This cheese grates! Hallelujah!


Vegan gluten free corn fritters with sugar free sweet chilli sauce :)

This morning I looked in the fridge to discover that someone had transferred a pack of frozen corn kernels from the freezer to the fridge. Ah, the joys of a shared kitchen! Actually, it worked out perfectly seeing as I had absolutely no breakfast or lunch plans, so, taking it to be a sign, I whipped up these corn fritters

vegan and gluten free corn fritters with sweet chilli sauce.. nom

This recipe makes 20 🙂


2.5 cups sweet corn kernels

2 bunches fresh coriander, leaves and stems, finely chopped

1 cup quinoa flour

1 cup white or brown rice flour

1 cup buckwheat flour

3 tspn baking powder

1/4 cup tahini

1/2 tspn hing

1/3 cup ground linseed

2 tbspn egg replacer

1 tspn salt

1/4 tspn black pepper

1/4-1/2 tspn cayenne pepper (depending on how hot you want)

1 cup soy milk

around 2 cups water

a little oil for frying


This is so easy (as is everything I cook!) I literally put the dry ingredients in a bowl together and mixed well, then added wet ingredients and added water until it became a thick batter.-(still pourable, but very thick.) I then greased a frypan, and put the gas on medium heat. I   used a ladle to transfer the batter to the pan, and then once they were golden on one side, I flipped them to the other side. I think each one took about 4 mins to cook.. Then chucked them on a baking tray in a hot (200 degrees) oven for a few mins to crisp up. It was very very quick!

They need to be served right away, while hot, with the sweet chilli sauce recipe underneath 🙂

Sweet, sugar free chilli sauce

Chilli sauces that you can buy are so full of sugar- and fair enough too, the flavour combination of sugar and chilli is a winner. However, for those of us who are sugar free it puts chilli sauce in the “avoid” category, so without further ado, may I introduce 2 minute sugar free chilli sauce!


1 tbspn chilli flakes (dried)

3 cups water

1/3 cup apple cider vinegar

1 Tbspn tamari

12 drops liquid stevia

1/4 tspn hing

1 tbspn paprika

1/4 cup cornflour, mixed to a paste with the same amount of water


Mix everything together except the cornflour mixture and paprika. Put it in a saucepan on the stove and heat until everything is bubbling slightly. Stir in the cornflour (it’ll go orangey-white ish, and thick.) Then, add the paprika, which will bring the colour back to red 🙂 If its too thin for your liking, add some more cornflour paste, and if its too thick, add a little more water.

These two preps took less than half an hr to make, start to finish. 😀

ten minute tabouli with tahini dressing

Tabouli is always popular around here. I think what people love about it is the chewy texture of the bulgar wheat.


2 cups coarse bulgar wheat

4 cups boiling water

handful sundried tomatoes, chopped

1/2 cup whole black olives

1/4 cup capers

1/2 a cucumber, diced

1/4 small bunch parsley, very finely diced (you can even use a food processor)


Boil the water, then add the wheat and let it stand until its soaked up all the water and you can easily squish a grain between your fingers. Chop up everything else and add to wheat. Tada! That’s it.

Two minute tahini dressing

whenever I need a salad dressing in a hurry I make this. So. Simple. And somehow elegant!

1/4 cup tahini

1/2 cup oil

1/4 cup water

1/4 cup lemon juice

1/4 tspn hing

1/4 tspn salt

whatever herbs and spices you desire! Today I used dill tips, yesterday paprika and oregano. (I make A LOT of this stuff!)


With a whisk, mix the tahini and lemon juice. Then whisk in oil and then slowly, water. It should go white and creamy. And spices and you’re done!

Have a wonderful Wednesday evening 🙂

Lovely puy lentil salad with pesto dressing

This salad tastes wonderful. Divine. Everyone loves it.  It is also rather ugly.  I’m sure you could perk it up with a nice dressing swirl and a good garnish, however, I didn’t do this and consequently I don’t really want to upload a photo of it!


2 cups puy lentils/ french green lentils, cooked until just soft (not mush!)

1 handful sundried tomato pieces

1/8 pumpkin, cubed and roasted in smoked paprika, oil, hing and salt

a couple of big handfuls of baby spinach

sliced black olives- 1/4 cup

green olives 1/4 cup

1/4 tspn hing

1/2 tspn salt or to taste

Pesto dressing.

The key here is smoked paprika! Nom.

1 cup toasted sunflower seeds

2 bunches coriander, leaves and all

1 bunch parsley, stems and all

1/3 cup oil

1/3 cup nutritional yeast

1 cup water

1/3 cup red capsicum, chopped

juice of 1 big lemon

1 Tspn smoked paprika

1/4 cup tahini

salt (1 tspn)

hing (1/2 tspn)

Blend it all up in a food processor til nice and smooth ;)

And then…

I don’t think I have to blog how to make a salad somehow… Anyway, if anyone makes this and it looks vaguely attractive, send me a photo! 😀

The salad dressing to trump all salad dressings.. toasted sunflower dressing

I was cooking with my friend Nicola the other day, and she put together this salad dressing from a favourite recipe of mine. Its so tasty!

Colourful salad with toasted sunflower seed dressing


1 colourful salad of your choice!

Salad dressing ingredients:

3/4 cup toasted sunflower seeds

1/2 cup oil

1/2 cup dates soaked in 1 cup boiling water for at least 10 mins

juice of 2 large lemons

1 tspn paprika

1/4 tsp cayenne pepper

1 tspn salt

1 tspn pepper

1 tspn


Soak the dates, toast the seeds in a pan over a low heat until nice and brown, and add with all ingredients (including water from soaking dates) into food processor. Process until smooth. This will make quite a thick dressing- you may need to add another 1/2 cup water depending on desired consistency.

Happy Saturday!

Beautiful black bean dip

Poppy seed polenta triangles with beautiful black bean dip

This dip is a perennial favourite of mine. There’s something about black turtle beans. They’re freaking awesome in dip, especially paired with the classic combo of smoked paprika and coriander!

Ingredients: (This made 1 and a bit litres of sauce. Maybe you might like to halve it, or maybe you would like a whole lot of dip. Seriously. You can’t go wrong with dip. There is a whole world of things to dip into dip, after all 😀 )

1 litre beans (3/4 black turtle beans, 1/4 red kidney beans)

2/3 cup lime juice

2/3 cup tahini

1 cup water

1/2 cup oil (sunflower, or another light flavoured oil. or you could leave out the oil and use soy milk for a healthier option)

2 teaspoons smoked paprika

1/2 cup finely chopped coriander leaves

1 tspn hing

2 tspn salt


Soak the beans overnight (or use the quick soak method) , and then cook them ’til they’re nice and tender

Add the beans with everything else to the food processor and whizz. That’s all!


As you can see, in the photo the polenta totally dominates the dip, so although the beans are the star of the show, I thought I’d better mention this guy.

I literally just made instant polenta according to the instructions on the pack, added smoked paprika, salt, poppy seeds and hing, put it in the fridge to cool for about 10mins and then cut into triangles. Then, you can either shallow fry it or deep fry it (for the naughtiest polenta ever.) But shallow frying it is definitely sufficient. In fact, I don’t personally even care if it’s fried or not. Polenta in any form is ok by me!


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