It’s amazing how death and welcoming new life into your world can change everything! My fathers passing strangely enough gave me a second chance, new beginnings and if I don’t draw something positive from his passing …… then it was all in vain and shame on me!
The knowledge I gained trying to save my father from Cancer was incredible and I know now that if we had known sooner and acted quicker he may still be here today.
Things changed when dad passed and when I fell pregnant that was that and it was time to change all my bad habits! You are what you eat and that’s a fact!
Food plays a huge part in whom we become Physically, Mentally & Spiritually.
Today I stand with my head held high and will change the cycle and do better, my daughter and family deserve that much!
Join me on this quest to live a healthier, cleaner life and let’s educate our kids together!
It is rare that a single choice of ours can have a broad and decisive impact on the climate crisis. We have a moral imperative to choose and advocate for plant-based diets for the health of our planet and the well being and survival of generations to come.
In honour of my father Whylie Rookwood ❤️ Because of you I am a mum ~ Musician ~ Wife ~ Vegan ~ Chef ~ A Free Spirit ~ A force to be reckoned with ~ 🇯🇲 🇲🇺
This is a winner 🌱 Non vegans love it! Kids love it! I BLOODY LOVE IT!
I personally prefer it rolled up in a lettuce leaf with rice and lot of chilli ❤️
This is so quick and easy guys!
I used HERBIVOROUS BUTCHER’S seitan steak and thinly sliced it, but there are so many seitan options available! This is just my personal favourite 👌🏾 Unfortunately only available in the USA.
1 pound seitan steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1-2 spring onions
2 tablespoons minced garlic
2 tablespoons grated fresh garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Place the sliced steak in a shallow dish. Combine soy sauce, sugar, green onion, garlic, ginger, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Stir-fry quickly for 5 minutes, you will start to see it caramelizing 🤪
Serve with rice and a vegetable of your choice!
In an ideal world this dish is best cooked on a barbecue!
If anyone tries this please let me know how it turned out.
It’s Christmas! And in my house that can only mean VanilleKipferl time 😋
This recipe was handed down to me from my Viennese father-in-law ❤️ However I have obviously put my Vegan spin on it! It tastes even better (words straight from my hubby’s mouth) 😂
A beautifully gift wrapped tin of these makes the best christmas gift, if they manage to make it out the house 🤷🏾♀️
These little gems have a crumbly texture and simply melt in your mouth.
1 cup vegan butter (like earth balance or miyokos kitchen)
5 tablespoons sugar
2 teaspoons vanilla extract
1 tablespoon water
1 1/2 cups all purpose flour
1/2 teaspoon salt
3 cups almond meal
garnish: confectioner’s sugar
Preheat oven to 350˚F.
Line 2 baking sheets with parchment paper or silicone baking mats.
In a mixing bowl with a hand held beater or stand mixer with paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add vanilla and water and mix for 1 minute.
In a separate bowl whisk together flour, salt and almond meal.
Add the dry mixture to the butter/sugar mixture and combine until a stiff dough forms, 1-2 minutes.
Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour.
Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
Remove the baking sheet from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.) Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture.
You can simply just use confectioners or make this simple sugar Mix! ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling. Repeat as needed with the remaining cookies.
Once cooled transfer them to an air tight container to store for up to 1 week. The cookies will keep for several days stored.
If feels like a long process but once you get into the swing of it its easy!