Saturday, 30 June 2012

Go Max Chocolate Bars

For you vegan chocolate lovers out there Go Max Chocolate Bars have a range that resemble our much loved classics. They have vegan versions of Bounty, Mars Bar, Snickers, Milky Way & Reeces Peanut Butter Cups. My favourite is the Jokerz bar which is like Snickers. Available from online vegan stores such as Uproar & Cruelty Free ShopI had two of them in one sitting and felt totally ill but it worth it!

Quick Guide

Jokerz - Snickers
Twilight - Mars Bar (Milky Way  in the USA)
Buccaneer - Milky Way (3 Musketeers  in the USA)
Mahalo - Bounty (Mounds in the USA)
Cleo - Reeces Peanut Butter Cups
Snap! - Crackle

Sunday, 24 June 2012

Green Ant Cantina

I was in Cairns this weekend for my cousin's 40th which was at the Green Ant Cantina. The kitchen made me a vegan gluten free nachos which was sooo delicious! It was marinated sizzling tofu, guacamole, salsa, marinated capsicum, salad and corn chips. It was a very cool place.

Wednesday, 13 June 2012

Strawberry Peach Surprise

OK, there is no surprise - it's just strawberry and peach but I thought it was a catchy name. I know it seems like I drink a lot of cocktails (how dare you judge me) but in reality I'm moving house and want to get rid of all the freaky bottles of liquor that have been sitting there for God knows how long. That's the excuse I'm sticking to anyway.

Strawberry Peach Surprise
Serves 2 (in huge red wine Lush glasses)


150ml Strawberry juice (mine was literally from strawberries)
150ml Peach Schnapps
50ml Pomegranate juice


Mix in a jug and serve on ice.

Monday, 11 June 2012

Slow Cooked Bean, Potato and Kale Casserole

I don't have a slow cooker (definitely on my wish list though) so I thought I'd try a slow cooked dish in the oven. You can add whatever beans you like. I think I left it slightly too long so it was a bit mushy but still delicious, hearty and comforting during this vile weather.

Slow Cooked Bean & Potato Casserole


3 large potatoes, washed and chopped
1 large sweet potato, peeled and chopped
1 bunch of kale, leaves only, washed and chopped
1 400g can white beans, rinsed and drained
1 400g can butter beans, rinsed and drained
1 400g can pinto beans, rinsed and drained
2 cups water
2 cups stock
1 Tbls dried oregano
1 onion, chopped
2 cloves garlic
1 Tbls oil for frying


Preheat oven to 150C.
In a frying pan heat oil on medium and fry onion and garlic until clear.
In a large casserole dish layer all ingredients and then pour over the stock and water.
(If you like it salty add stock instead of water).
Bake in the oven for 3 hours.
Stir ingredients a bit and then bake for anothere 3 hours, or until liquid has evaporated.

Garlic Mushrooms with English Spinach

This is a simple and delicious side dish or served for breakfast on toast.

Garlic Mushrooms with English Spinach


250g small button mushrooms (or regular mushrooms chopped)'
1-2 Tbls vegan margarine
2 cloves garlic
Handful English spinach, washed and drained well
Salt & pepper to taste


In a large frying pan heat margarine on medium heat.
Add mushrooms and garlic and fry until mushrooms are soft (or as desired)
Add English spinach and stir through.
Once spinach has wilted take off heat anad serve.
If you find it's a bit watery (as mushrooms and spinach tend to be) you can either simmer off liquid or strain before serving.

Saturday, 9 June 2012


When your father gives you 50 limes from his tree what else can you possible do besides make a jug of Margaritas?? The original recipe was equal parts Tequila/lemon juice with 1/2 that amount of Cointreau



200ml Tequila
300ml Sugar Syrup (recipe below)
300ml fresh lime juice
salt for serving


Mix all ingredients together in a jug. Chill until cold.
Serve by running a lime wedge along the rim of the serving glass and dip into plate of salt.

Sugar Syrup is made by mixing 2 parts sugar (caster sugar works best)and 1 part boiling water. If you want to make the effort you can boil on the stove top but I just add boiling water from the kettle and stir until sugar is disolved.

Note: change amounts to taste.

Wednesday, 6 June 2012

Spag Bol with Beans

I'm trying this thing where I used stuff that's in the cupboard rather than just routinely stocking up like I'm preparing for the end of the world. I made a variation on my spag bol last night that was really good and very hearty...especially lovely with a pinot noir ;)

Spag Bol with Beans
Serves 4


1 onion, chopped
2 cloves garlic
2 carrots, chopped
1 cup TVP (Textured Vegetable Protein)
1 cup stock (boiling)
1 can crushed tomato
1 large jar tomato paste
1/3 cup hot water
1 can kidney beans, rinsed and drained
1 Tbls mix herbs
2 tsp sugar
1/4 cup red wine (optional)
Handful of fresh basil (optional)
2 Tbls olive oil for frying
Packet of GF spaghetti


In a bowl add TVP and boiling stock (I just use boiling kettle water and a tsp of veg stock).
Cover with a towel and leave to absorb for 5 mins.
In a large frying pan heat olive oil on medium and fry onions, garlic and carrot until onion is soft and clear.
In a large sauce pan boil your water for your pasta and cook as per directions on packet.
Into the frying pan add the TVP and kidney beans and fry on a medium/high heat until slightly browned.
Turn down heat to low/medium and add crushed tomatoes, tomato paste, herbs & sugar.
Add the 1/3 cup hot water to the tomato paste jar, replace lid tightly and shake to get all the stuck paste out.
Pour into frying pan along with red wine and basil.
Simmer off until sauce is thick.
Once your pasta is ready and drained, serve with sauce and vegan Parmesan. YUMMY!