Deliciously Ella Deli Bowl: Jewelled Quinoa & Tahini Cauliflower // Vegan + GF
19 / 08 / 2017
While in London recently, the Deliciously Ella Deli's were a major priority. We ended up visiting three or so times because they truly did exceed my expectations in so many domains. Not only was the food out of this world (Ella really knows how to weave some magic with vegetables), but the service, decor, location and vibe of the joints made them thoroughly irresistible. I found myself coming back to this particularly delicious quinoa salad over and over again, and I know, it's quinoa not anything astounding, but far out was this good. I just hope you make it and see for yourself (my version tastes pretty dang close!!) that it truly is one of those simple dishes that you could happily live off if necessary. I also had the cauliflower while over there, and I've added that to this attempt at making a legit (or close to) Deliciously Ella Deli bowl experience at home.
- 3/4 cup quinoa, rinsed
- 1/2 cup frozen peas
- 6 radishes, super thinly sliced
- 4 spring onions, white and light green parts thinly sliced
- 1/2 bunch mint, roughly chopped
- 1-2 tbsp olive oil
- juice of 2 lemons
- salt & pepper
- 1 tbsp maple syrup
- 1 tsp minced garlic
- cauliflower florets (as many as your desire)
- garlic powder
- hulled tahini
- black toasted sesame seeds
- falafels/lentil balls or burgers to complete your bowl
- Pre-heat your oven to 200C and boil your kettle.
- Put your drained quinoa into a pot and cover with the boiling water, cooking with the lid on until all the water is absorbed and the quinoa tender. The ratios will be on the package, yet you can't go too wrong, so don't stress if it looks like too much water, you can always drain it. When there is a little water left at the bottom of the pan, turn off the heat and stir in the frozen peas. Return the lid to the pot, and let sit for 5-7 minutes until the peas are just tender and all the water absorbed.
- Meanwhile, prepare your cauliflower by placing the florets on some baking paper, drizzling over some olive oil, a sprinkling of salt and pepper and some garlic powder. Get your hands in there, massaging the florets so they are all thoroughly covered in seasoning. Place in the pre-heated over and cook for 15 minutes, or until lightly browned and tender as ever.
- Get a small jar and add the olive oil, lemon juice, salt and pepper, maple and garlic, swirling it around with the lid on until combined.
- In a large bowl add the radish, spring onion and mint. Then when the quinoa and peas are cooked, rinsed in a sieve under cold water until cold, squeezing out all excess water with your hand before adding it to the bowl.
- Add half the dressing to start with, then toss the salad and taste it to see what else you think it needs. I added the rest of the dressing, yet it might be A-okay as it is for you.
- Serve some of the salad on a bowl or plate, adding some roasted cauliflower florets on the side. Drizzle the florets in tahini and then sprinkle with sesame seeds. If you so desire, heat up some falafels or lentil patties to have on the side to complete the full effect. Then tuck in, your very own Deliciously Ella Deli Bowl, from which ever corner of the world you are in :)
Chickpea "Tuna" Salad Sandwich // Vegan + GF + RSF + Oil Free Option
15 / 08 / 2017
This recipe is a true staple to become familiar with. It's so easy to whip together and only really contains "staple" ingredients, you know... nothing too fresh, so you can be sure to have a delicious meal at your fingertips when it's looking like toast is for dinner, or lunch - whenever. I wanna keep this brief, so grab the ingredients and go people, you won't regret it <3
- 1/2 can chickpeas, drained
- 1/4 avocado
- 1/4 red onion, finely diced
- 2 small gherkins/pickles, finely diced
- 1/2 lemon, juiced
- 1 tbsp vegan mayo (or another 1/4 avocado for oil free option)
- 1/4 tsp old bay seasoning (optional)
- 1/4 tsp mustard
- 1/2 tsp minced garlic
- salt & pepper
- GF bread, cucumber sliced and crunchy lettuce to serve
- Toast your two slices of bread, then while they become nice and warm & crunchy, make your chickpea salad mix.
- Add your chickpeas to a bowl, smashing with a fork, until mostly smooth. Add the avocado and lemon juice, mashing and mixing until combined.
- Add all the other filling ingredients to the bowl, and mix it until everything is amongst one another, and covered in creamy chickpea mixture.
- Build your sandwich by spreading a generous layer of the mixture onto one slice of bread, adding slices of cucumber, oodles of crunchy lettuce and topping with the other side of bread. Then you're good to gobble - yum!
Spanish Vegan Frittata with Onion, Parsley Pickle // GF + Soy Free + RSF
06 / 08 / 2017
Never would I ever have thought that this could be amongst the vegan recipes I have on hand. The taste and texture is so wonderfully convincing and accurate to how I remember, it's a crazy phenomenon!! The eggs cook evenly and gently amongst the potatoes and paired with this pickle I remembered from a Jamie Oliver recipe, it is such a quaint little delicious dish. A perfect way to get the most out of your vegan eggs, as well as prove to your friends and family that you really don't have to miss out on a thing when going vegan. This shouldn't work - but it does!!
- 1 large sprig of rosemary, leaves (??) removed and roughly chopped
- oil (I used olive)
- 1 onion, sliced
- 2 potatoes, peeled, chopped and boiled until soft
- 2 vegan eggs, prepared according to the packet instructions
- small handful of vegan parmesan
- 1/2 red onion, super thinly sliced
- small handful of parsley, leaves only
- half a lemon, juice only
- Pre-heat your oven to its highest temperature and put it on the grill setting.
- Take a small frypan that can go in the oven, and put a tsp of oil in it along with the rosemary and onion. Saute until the onion is mostly soft and has some colour.
- Add the cooked potatoes to the pan, and toss to coat in the herbs and onion. Spread out evenly in the pan, then pour in the vegan egg mixture. You may need to spread out the vegan egg, so that it enters all the nooks between the potato and forms one whole frittata. Season at this point if you so desire.
- Cook for 5 minutes on medium heat, then sprinkle over the parmesan and cook for a few more.
- Transfer to the oven, adding a little drizzle of oil over the frittata to ensure the potatoes crisp up. Place the pan on the top rack, and leave for 5-10 minutes until some colour has emerged and it's looking (and smelling) incredible!
- Meanwhile, make the pickle, by mixing the onion, parsley and lemon juice together in small bowl. After 5 minutes or so, the onion will have softened - and its colour turned slightly pink. When this happens you know it's ready.
- Take the frittata out of the oven, top with the pickle (juice and all) and serve. Pairing with some rocket for a breakfast or lunch would be delicious!
Cauliflower Herb-Parmesan Fritters // Vegan + RSF + GF
06 / 08 / 2017
Flipperdee Gibert :) these are so thumpin' delicious!! I used to have a dairy laden version of these years ago, and since realising that their egg heavy nature would probably mean that they wouldn't be a go in the vegan world, I suppressed the thought of ever having them again and that was that. Then when I saw the vegan egg landing in so many stores in my area, it certainly dawned on me that these fritters could make one hella' fab revival! And my goodness do they?! These work out perfectly and it's almost a straight up, you wouldn't know the difference between the two, situation. They are seriously flavourful and taste exactly like they did (my brother confirms). If you're not a fennel fan, then I implore and BEG you to give these ago!! I don't like licorice and these are just heaven. Together with the herbed-garlicky mayo, they are just restaurant quality vegan out-of-this-world-ness!! They aren't the healthiest food on the planet - I get that, but they taste too amazingly good not to make them at all. So pretty please, give them a go :):) you won't be disappointed!!
- 1/2 a medium-large cauliflower, broken into medium florets
- 1/2 cup self-raising flour (GF plain flour, brown rice flour would also work for GF - just add 1/2 tsp baking powder)
- 1/3 cup vegan parmesan
- 1 tsp fennel seeds
- 1 small handful parsley, roughly chopped
- 2 vegan eggs, prepared to packet instructions
- 1 tbsp minced garlic
- olive oil, for cooking
- 1/4 cup vegan mayo
- 1 small handful parsley, roughly chopped
- 1 tsp minced garlic
- salt & pepper
- Start by boiling the cauliflower florets in a large pot for 8 minutes, or until completely tender. Drain and set aside to cool a little, until needed.
- Meanwhile, prepare the herbed mayo by combining the last 4 ingredients listed, until smooth and combined. Return to the fridge until serving.
- In a large bowl, combine the flour, parmesan, fennel and parsley until thoroughly combined. Make a well in the centre, and pour in the vegan eggs, also adding the garlic at this point. Whisk until a pancake batter consistency forms, and there are no lumps left.
- Add the drained and slightly cooled cauliflower to the bowl, and mix to combine. You will smoosh and break up larger florets in the process and that is most definitely okay. You want to be left with small bite sized chunks of cauliflower in the mixture.
- Heat a large fry pan on the stove, and dribble in enough oil to lightly cover the surface. When it's heated up, scoop in spoonfuls of the mixture (about 1/3 cup) and let crisp up on one side for about 7 minutes or until golden and beginning to cook. Gently flip and cook for another 5 minutes or so, until golden. Place on some paper towel on a plate, and keep warm under some more paper towel until all the mixture is used up.
- Serve with the mayo and enjoy!!
Vegan Fried Rice // Oil Free + GF + RSF
05 / 08 / 2017
Fried rice is such a comfort food delivered right from the gods. It just tastes SO ridiculously GOOD, I'm getting hungry just thinking about it. Of course, this is in part due to the greasy nature of most varieties, but there is a way to easily lower the oil content of your own version (or eliminate it completely) while ensuring it still tastes fabulously delicious and good for the soul! I tried adding the vegan egg and some vegan sausage to this version to keep it looking and tasting as true to the versions I remember having, and I have to say, it gets pretty close!! An incredibly easy dish to whip up with leftover rice you have on hand, that your omni-friends won't even bat an eyelid at. Win-win :)
- 1 cup white/brown rice, cooked (so you end up with more than a cup of rice) and left to cool slightly
- 2 vegan eggs, mixed up according to the packet instructions
- 1 vegan sausage (optional), thinly sliced into half moons
- 1 onion, sliced
- 2 cups chopped vegetables (mushrooms, zucchini, capsicum, pak choi)
- 2 spring onion, finely sliced
- 1-2 tbsp soy tamari
- sesame seeds and lemon to garnish (optional)
- Start by heating up a non-stick frypan to medium-high heat, adding a little oil if you so desire. Pour in the egg mixture and let cook in one large thin pancake. It will take a while to cook, so you can either attempt to flip and continue to cook the other side at the appropriate time, or after it has got a slight crust on one side, break up with your spatula and cook in small pieces, like I did.
- Once the egg is cooked, add the sausage and onion to the pan and cook until the sausage gets brown around the edges, and the onion softens slightly.
- Add your vegetables (sans the spring onion) and cook for 3-5 more minutes until the vegetables soften and have a little colour.
- Add your cooked rice and a little more oil (sesame oil if you're after flavour) to the pan and stir-fry while stirring for a couple of minutes until everything is mixed together and the rice is warmed through and slightly crisped. Add your tamari and spring onion at this point (reserving some spring onion for decoration, if you so desire).
- After everything is coated in tamari and you are happy with the flavour and the tender state of the vegetables, remove from the heat and serve. Sprinkle with the remaining spring onion and garnish with sesame seeds and lemon if you have it. Yumoo!!
England Snippets: Round Two
21 / 07 / 2017
Here's the second and final part of the snippets from my UK holiday that I'll be sharing honeybunches. I do hope you enjoy reading and goggling at these postcards of sorts, inspiring you to work towards and plan your next holiday - wherever that may be. Much love and thanks for stopping by this blog, you're a real loyal gem :)
visiting the smaller sister of stonehenge in avebury for a slightly quieter, less touristy (and on this day rainy) experience
the white chalk hand-carved horse in wiltshire
such a florally-vibrant time of year
the ever so glorious house in bampton used for the exterior of Mrs Crawley's house in downton abbey
a seriously well preserved town called laycock in the cotswold, used in about every second british period piece
the ancient roman baths, in bath
the arlington row of houses in bibury, cirencester. i was excited to see this as it's used in the film stardust
oxford from afar... how grand
inside christchurch college in oxford, a certain staircase look familiar? cough cough - harry potter and the philosophers stone everybody
cough cough cough cough!! it's the great hall from HP1 honeybunches!!!
sherlock appreciators out there, i just had to go here
crispy falafels and eggplant from a vegan joint at the camden market, which burnt down only a week or so after visiting!!
the victoria and albert museum on a delightful summers day
feeling rather appropriately dressed in this get-up at the V&A (there's leaves on my dress if you can't see)
deliciousness at 222 veggie vegan
kew royal botanical gardens
my all time favourite joint of a place ever... tibits. food and atmosphere was 11/10
some of the fabulous details during the harry potter studios tour at leavesden studios
sissinghurst castle gardens from up top in the tower
a lil australian-bean was rather excited by the wholefoods representation in london
once in a lifetime vegan fried goods from vegan hippo. notice the green juice for balance haha
peddling around regents park on a muggy day - so lovely
Look out for more holiday related content on my YouTube channel honeybunches, I've got a solid amount of creative-goodness coming to that space in the next couple of weeks. I hope you are doing fabulously well, and I'll see ya' soon, xo
England Snippets: Round One
21 / 07 / 2017
Hey lovely honeybunches, so I know this is a food space and I won't cramp it's style for too long, but just long enough to share with you some snippets from my recent UK holiday would be ever so nice. I've been super selective so it will only be a quick scroll I promise. Essentially, I was in England for about 3 weeks including travel (it's 21 hours of flying one way, so ya' know... significant) and spent most of that time in London. My mum and I (my travel bud) popped out for day trips and the like, as well as spent a weekend in Brighton, and an overnight whiz around tour involving much of the Cotswold, Bath and Oxford etc.
To say I had an idyllic time would be an understatement, it was simply the best. Filled with so much good food, fascinating sights, sensory explosions and serious entertainment - I had the time of my life. The selection might not seem as such to you, but this truly was my kind of party. The photos are a selection and much more was done in between the stills, choosing to savor the moment through my bod rather than a camera. I hope you enjoy these gems and I'll share round 2 with you soon <3
our first day at the geffrye museum
spending an afternoon at the british museum
mildred's in soho for dinner - I had the polish burger and it was definitely the best vegan burger i think I'll ever have the pleasure of eating!
touring the globe theatre
borough market indian vegan deliciousness
the best kind of busking
the TATE modern
feasting at the deliciously ella deli in weighhouse street. such good food and a heck of a lovely joint
the seriously stunning beth chatto gardens in colchester
tofush & chips at the coach and horses in london - pretty tasty i have to say
Vegan Chicken Paella // GF + Oil Free + RSF
15 / 06 / 2017
This dish is so unexpectedly incredible. It has such a complex flavour that I can't exactly describe - other than it being mildly sweet, full of textural excitement and it screams comfort food. However, there's nothing to hide in this Vegan paella which is full of goodness and oil free to boot. The last point surprises me a little, because of how rich (in a way) and juicy is turns out. If I have one tip before you start, it is that you shouldn't over stir everything while cooking, as you don't want this to turn into pureed dog food (which I am mildly guilty of). Enjoy this staple honeybunches!! It's on a weekly rotation at our place :)
- 1 large handful of TVP
- 1/2 onion, diced small
- 1 red/green capsicum (or a mixture of both), large dice
- 2 cloves garlic, minced
- 2 tomatoes, diced (or 1 x 400g tin)
- 1 small jar/tin (120g) artichoke hearts, drained
- large handful green beans, top and tailed, then cut in half
- large handful frozen peas
- 1 cup basmati rice
- 2 tsp turmeric ground
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1-litre vegan chicken stock (or vegetable if you prefer)
- salt & pepper to taste
- chopped parsley & lemon wedges to serve
- Prepare your TVP first, by putting it into a small bowl and covering with boiling water. Don't overfill the bowl with water, as you are going to be pouring all the contents into the dish later on.
- In a large fry-pan, water saute the onion, capsicum and garlic until soft. Add the tomatoes, artichoke hearts, beans, peas and soaked TVP (water included), sauteing for 5-10 minutes until everything is lightly tender.
- Add the rice and toss over heat until slightly translucent. Now add the spices, stock and salt and pepper. Turn the heat to medium-high heat and let gently bubble away for 15-20 minutes, stirring occasionally.
- Once most the liquid has evaporated, and the rice is cooked, cover and sit for 10 minutes off the heat.
- Serve with lemon and parsley, sharing with friends. Delicious!!
Oaty Choc-Pecan Snack Bars // Vegan + GF + RSF
28 / 05 / 2017
Hey folks - this is such a fabulous recipe. First of all, the combination of chocolate, pecans and oats is totally worthy of celebration, let alone the added bonus that it's all apart of a snack bar that is actually filling and full of good stuff to keep you going. These are becoming a regular in our house, and they sure do not last long when I whip them up, and they're incredibly moreish and perfect as a breakfast thingy, snack, after meal morsel or dessert - whatever floats your boat. I would imagine serving them warm with some vegan ice cream on top would also be a party. Enjoy honeybunches, you can't go wrong xo
Makes 9+ bars
1 1/1 cups quick oats
1/2 cup plain GF flour
1/2 cup desiccated coconut
1 tsp baking powder
1 tsp cinnamon
1/4 cup coconut sugar
2 handfuls of pecans, chopped
2 tbsp ground flax
2 handfuls of dairy free dark chocolate chips
1/3 cup apple puree/mashed banana
2 tbsp melted coconut oil/vegan butter
1/2 dairy free milk (or more, to bring the batter together)
1 tbsp maple syrup
1 tsp vanilla
- Pre-heat the oven to 180C.
- In a large bowl, mix the first 9 ingredients together until thoroughly incorporated.
- In another medium bowl, mix the remaining ingredients together until smooth.
- Pour the wet into the dry and mix until a batter forms. If the mixture is too dry, add splashes of plant mylk and stir until it comes together.
- Grease and line a brownie tray (18cm x 25cm tin territory - although the thickness of the bars doesn't really matter), then fill with the batter, smoothing over with a spatula until flush.
- Place in the pre-heated oven and bake for 20-30 minutes until golden around the edges. Remove when cooked and leave to cook for 20 minutes before being tempted to devour. Enjoy!
Potato & Lentil Dahl Roti Wraps // Vegan + RSF + Nut Free
26 / 05 / 2017
Gently spiced stews are one of the many fabulous creations that can nourish you throughout the year (winter and warm weather alike) while never getting old. You can add any variety of vegetables and plant-based proteins to them, making the possibilities really quite endless! Then there is the matter of how you decide to serve them - and that brings a whole other world of possibility to your table. Roti, rice (of many varieties), biriyani and many more options - keep the possibilities rolling over. You can even turn your curry into soups extremely easily - if you so desire. But enough of the wonders of that incredible concept - here is a recipe for a dahl that I think works wonderfully paired in a scrumptious roti wrap - and all in all, makes for a quick, satisfying and nourishing midweek (or heck! anytime of the week) meal. Enjoy honeybunches!!
Adapted from Food 52's Recipe
- 4 medium potatoes, peeled & roughly chopped
- 1 onion, diced
- 2 tbsp curry paste (korma or rogan josh etc.)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp coconut sugar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 x 400g tin chopped tomatoes
- 2 large handfuls of spinach
- 1/2 cup coconut mylk
- 1 x 400g tin of brown lentils, drained
- lemon juice, coriander leaves, slithered almonds & coconut yogurt to serve
- roti wraps (or any vegan roti you can find to have with this curry)
- Peel, dice and boil the potatoes until soft and easily pierced with a knife.
- Meanwhile, in a large fry-pan, water saute the onion until soft. Add the curry paste, spices, sugar, garlic and ginger, stirring for 2 minutes until fragrant and mixed through.
- Add the chopped tomatoes, and stir until incorporated and warmed through.
- Add the spinach, coconut mylk, lentils and potatoes, stirring until combined - and let simmer over a medium heat for 5-10 minutes or until thick and delicious.
- In another fry pan, gently warm up your roti wraps as needed - then serve by filling them with some curry, and any additional lemon juice, coriander leaves, almonds or coconut yogurt you prefer. Wrap up and devour (yet probably best done with a knife and fork).
Vegan Banoffee Pie // Quick & Easy
16 / 05 / 2017
There are some vegan recipes that just make you want to moan. Moan in the holey guacamole kind of way - because it's just tastes SO GOOD!! This is definitely one of the those recipes and I have a pack of non-vegans backing me up on this one. I made it on mother's day for two mother's and a bunch of family who all went back for seconds. You can catch the video through the spunky button at the bottom of this post, but first just a couple of things to know about this recipe. I made it just on the spot using a few short cuts, being digestives in the base and a pre-bought soy whip cream (because I can't for the life of me conjure up coconut whipped cream without it curdling and turning into a runny mess...yay - but you might have more luck). But for the purpose it needed to serve it did it's job wonderfully. Aka - the job being to make everyone smile with delight on Mother's Day, impress them with the healthy list of obscure ingredients. It didn't cut 100% neatly, yet I would say 80% with a crumbly 20% in there too, but hey - the taste was not to be faulted and I think it's sort of meant to be a little messy right? It's a banoffee pie - not a sleek chocolate pie. Anyhoo - enjoy friends.
- 300g plain digestive biscuits
- 1 tbsp vegan butter
- 6 medjool dates, pitted
- pinch of cinnamon
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla paste (or extract/essence)
- 300ml vegan whipped cream (I used this brand)
- 10g dark vegan chocolate, grated/peeled into shreds
- 2 bananas, peeled and sliced
- 1/2 a lemon
- Pre-heat your oven to 190C.
- In a food processor, blitz the first four ingredients until crumbly and slightly sticking together. Grease a 24cm tart tin/dish with coconut oil or vegan butter and then proceed to press the base mixture into the dish. Start with using 2/3 of it for the bottom of the crust, pressing down with the base of a cup or spatula. Then with the remaining mixture, build up the sides to be about 3/4 of a cm thick. Press it all into place firmly and place in the pre-heated oven for 10-15 minutes, or until lightly golden.
- Meanwhile prepare the caramel by combining the almond butter, maple and coconut oil in a blender until smooth and drizzly.
- Also prepare your bananas by placing the 1cm sliced pieces in a bowl and squeezing over the juice of the lemon half. Lightly toss till combined and set aside until needed.
- When the base has sat out of the oven for at least 20 minutes to cool slightly, add the caramel and spread out over the base. Top with the chopped bananas (they will sink slightly) and then place in the freezer for 20 minutes until slightly set and the base is fully cooled.
- Open your whipped cream (you could alternatively make this one here) and give it a slight stir, then remove the pie from the freezer and dollop over, smoothing to your liking. Grate or use a peeler to get little flecks of dark chocolate to decorate over the top of your pie, then place in the fridge this time until serving (good to do this for at least 1 hour).
- Serve & enjoy!!
Two Actually Satisfying Salads // Vegan + GF + RSF
29 / 04 / 2017
So we've all heard the retort that all vegans eat is salad. It's old, annoying and most importantly incredibly incorrect. Sure salad can be a party (like these two I'm sharing today), yet in truth, we just eat food that tastes delicious, is full of plants and is as normal as "meat & 3 veg" (except the vegan equivalent). I've posted many random thrown together salads on Instagram and people seem to genuinely want the recipes, which I think shows that vegans don't always shove vegan salads in people's faces, and that when they do pop up - they can actually look and taste so unbelievably good. So here are two loose recipes that hopefully inspire you to make some incredibly delicious and refreshing nosh, that's good for you and the planet. Enjoy!!
- grated carrot
- chopped tomato
- crunchy ice burg lettuce, shredded
- crunchy cucumber, cut into half-moons
- fresh mint, roughly chopped
- avocado, cubed
- spinach leaves, roughly chopped
- vegan caesar dressing (such as this one here)
- tempeh bacon (like this recipe here)
- Make as much of this recipe as you desire, by combining the desired amounts of each ingredients (sans the dressing) in a bowl.
- Pour over a 1/4 cup of the dressing to start with, adding more until you reach your desired amount.
- Taste, adjust and season as necessary. Enjoy!
Pesto, Strawberry & Tofu Salad
- GF small pasta noodles, cooked and drained
- crunchy cucumber, cut into half moons
- fresh strawberries, cut into quarters
- fresh mint, roughly chopped
- firm tofu, cubed and lightly crispied up in a non-stick fry-pan
- kale, sauteed lightly in a pan until wiltered
- pesto (such as my recipe found here)
- Mix as much of the above ingredients as you desire (sans the pesto) in a large bowl.
- Add 2 tbsp of the pesto to start with, increasing until you reach your desired flavour strength.
- Taste, season and enjoy!!