Crispy Cauliflower with Torn Basil and Lemon Dressing

Vegan, Gluten Free, Low Fat IMG_2309 Guys, where have I been the past few weeks?? I’ve been so slack! Holidays are only three weeks away though and assignments will be done and dusted so get ready for some very exciting posts coming up!! (Salted coconut gelato anyone?!) Also, it’s almost mango season. If you don’t know what that means for this space, perhaps consider checking out last years mango frenzy, when I went a little cray cray and made about ten mango desserts in two months. (Mango Honey Tart, Mango Froyo, Coconut Mango Tarts… I am obsessed.) But before we get ahead of ourselves, it’s time to have some salad appreciation. This salad is literally the best combination of flavours. See that platter of salad in the photo? I ate the entire thing over about two hours, no joke. And I have zero regrets too. IMG_2293 Also, you can spruce it up with all kinds of fun things like broccoli, brussel sprouts, green beans, some lettuce if you want. The dressing is so tasty you can just dip fresh vegetables in it and call it a day. If you’ve never tried roasting cauliflower before, you are living a half life. I was a roasted cauliflower sceptic until I had it at a restaurant one day and my mind was BLOWN. Such a simple vegetable, transformed! If you follow my Instagram you probably know I eat this salad all the time, in some form or another. But that’s because it only takes 30 minutes and it’s better than any other meal I can think of! I’m notoriously bad at making nice food when I’m going to uni and always end up spending $15 on random snacks because I convince myself it’s cheaper than just buying a sandwich. I made this salad last week though, and it tasted just as good a few hours later. Very impressed with myself 🙂 Have a great week guys! I will be back soon with ice cream. One Year Ago: Vegan Chocolate Fudge Jaffa Cupcakes (GF)IMG_2317 Cauliflower Salad with Basil and Lemon Dressing:

1 small cauliflower head, cut into florets

1 small butternut pumpkin, sliced in half long ways, de-seeded and sliced into 1cm strips

1 tbsp olive oil

3 tbsp za’atar

1 large handful fresh basil

1 small handful fresh coriander

Dressing: 3 tbsp tahini juice of 1 lemon

1 tbsp olive oil

2 tbsp warm water  IMG_2306 Preheat the oven to 200C/390F and line a large baking tray with baking paper. Toss the cauliflower and pumpkin slices in a tbsp of olive oil and a pinch of salt and pepper and spread out on the tray. Sprinkle all over with za’atar. Bake for about thirty minutes, until the vegetables are crispy. Tear up the herbs and toss with the vegetables. Mix all the dressing ingredients together and stir well. Spoon over the vegetables and serve either warm or at room temperature. Serves 4-6 IMG_2292

Dumpling Month Part 4 – Pumpkin and Beetroot Dumplings

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Are you guys ready for the next instalment of dumpling month? Because it’s pretty darn exciting. I swear each new flavour I’ve tried has been better than the last ones. These are possibly, *dare I say it* the best so far!

They kind of happened by accident. The other day I was roasting a pan of vegetables with vague plans of eating them for lunch/dinner/as a random morning snack, and I had a lightbulb moment. How good would these be in a dumpling?! Maybe dumpling month has got to me and sent me a little bit crazy. Maybe you’ll see me trying to squeeze all kinds of terrible things in dumplings from now on (is it just me or is nutella a fantastic idea) but luckily this time I was right!

I made a little soy dipping sauce to go along with them and they were so perfect. I had a pack of wonton wrappers in the fridge as I am still experimenting with different brands, but you could easily make your own dumpling dough from my first post.
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These are super easy to make even for dumpling amateurs like me. As long as you can use an oven and do some simple folding you’re sweet. When I was making these I had a little realisation that so many cuisines have some form of dumpling. If you rolled the dough slightly thicker and replaced the ginger and chilli with ricotta, these would be undeniably Italian tortellini. I guess great minds just think alike!

You can mix up the vegetables you put in there, and even just use pumpkin. I made these planning on putting them in a miso soup but ended up eating them all prematurely. If you wanted to do that though I bet they would be delicious! Have a great week everyone 🙂

One Year AgoCinnamon, Dark Chocolate and Berry Ice Cream Cake
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Roast Vegetable Dumplings (vegan)
1 shallot, finely minced
1 tsp ginger, finely minced
1/2 red chilli, finely chopped
1 sweet potato, peeled and chopped into big pieces
2 beetroots, peeled and chopped
1 cup pumpkin, chopped
1 carrot, peeled and chopped
salt and pepper
olive oil, to drizzle

1 packet wonton wrappers (30-40)
soy sauce
1/2 red chilli
1 shallot, chopped
ponzu vinegar
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Preheat the oven to 180C (350F). Put the chopped vegetables on a roasting tray and season with salt and pepper. Drizzle with olive oil and bake for 40 minutes, until the vegetables are soft. Mash them with the ginger, shallot and chilli and allot to cool.

Put a small spoonful of the mashed vegetables on a wonton wrapper and lightly wet the edges. Pull the top half over the bottom half like you’re folding a piece of paper, and seal all the way around. Pull one side over the other side and slightly wetting one edge, crimp it closed in a circle to make a round shape. Repeat with the rest of the dumplings.

Mix the soy, chilli, shallots and vinegar to make a dipping sauce. Steam the dumplings from fresh for about 8 minutes, or from frozen for about 15-20 minutes, until cooked through. Makes about 35 dumplings.
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The Best Vegan Pizza and the Best Kind of Holidays

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 This past week me and a couple friends stole a few days to drive down the coast. One of my friends grandfather’s has a beautiful beach house that he kindly shares with the whole family. Even in the first month of winter the weather was amazing. So sunny and beautiful! We spent the whole time sun-baking, reading and eating pizza. 

Best holiday ever??

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I wasn’t even allowed to swim because of my recent tattoo but my new swimming costume literally arrived in the mail the day before! It was a sign that I should definitely put it on and pretend right? Also the water was absolutely freezing so I feel I may have got the best of both worlds. Plus the sun setting over the ocean was worth seeing just in itself. I can’t get over how beautiful the colours were. 

Going away even for just a handful of days made me realise how claustrophobic the city can get sometimes. Especially during semester when you spend so much time indoors working or staring at some kind of screen. It felt so good to get away from it, even briefly, with some of my favourite friends. 

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It’s become a tradition to make pizza every time we go to the beach house together. I think this year’s pizza definitely deserved some kind of medal because it was the best thing ever. If you follow my instagram you might have seen just how many vegetables we managed to squeeze on top. I know it’s not traditional! I know my version of pizza is sacrilege to any one who has been to Italy and eaten real pizza. But think of it more as a vegetable dish that happens to be constructed on a pizza base. 

Literally the best pizza I have ever eaten was sitting in a gutter. I was in Rome, we’d just been to see the Vatican, it was drizzling with rain and we were all starving. I got a piece of the tomato and pepper pizza with drizzled olive oil. Holy moly it was incredible. This pizza is inspired by that, with the addition of a wholemeal base and a few added flavours. 

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I think my favourite part is the tangle of basil and spinach leaves tossed over the tomato base, but you can really stylise your pizza to suit whatever you want. I baked slices of pumpkin as a topping but you could also use zucchini, flat mushrooms, sweet potato, onion, any root vegetable you like! Whatever you want really. 

If you eat cheese I highly recommend adding feta or halloumi as well 🙂 Have a nice week everyone! 

One Year Ago: Chocolate Caramel Truffle Cake

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Wholemeal Vegan Pizza (Based on Bourke Street Bakery) – Makes 1 pizza

300g strong wholemeal flour

1 sachet dried yeast (7g)

1/2 tsp sea salt

220ml lukewarm water

10ml olive oil

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1/3 butternut pumpkin, sliced and roasted until soft

1/2 jar of tomato paste

1 garlic clove, crushed

large handful of chopped basil and spinach leaves

1-2 sliced tomato, capsicum, zucchini

handful of sliced mushrooms

handful of sliced and pitted kalamata olives

optional: handful of feta, cheddar, mozzarella, halloumi, or all of the above

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Combine all the dough ingredients in a stand mixer fitted with the dough hook and beat slowly for 3 minutes. Increase to high and beat for 7 minutes. Put ball of dough in a lightly oiled bowl and cover with plastic wrap. Leave to proof for 20 minutes, then turn onto a floured board and use a rolling pin to flatten. Carefully transfer dough onto a baking sheet lined with paper. Preheat the oven to 220C (428F). Top pizza with tomato paste, then crushed garlic, then the spinach and basil. Arrange the vegetable slices according to what is flattest and fastest to cook from the bottom up, starting with the pumpkin. Top with olives and optional cheese. 

Bake for about 15 minutes, until the base is crispy and the vegetables cooked. You can easily double or triple the recipe to feed a crowd. Makes about 4 servings. 

Spiced Pumpkin Fritters with Roast Garlic Tahini Sauce (gluten free!)

Gluten Free
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 Oh my gosh guys. Today might just be the biggest day of the year. Possible EVER. Sugar and Cinnamon has officially started doing savoury! I can hear you thinking ‘but the name sugar and cinnamon suggests you know, sugar…and cinnamon…’ I knooow. But I thought that was a silly reason at the end of the day to not do something I’ve pretty much been thinking of doing since I started this blog. 

This year I wanted to focus more on making healthy, wholesome recipes packed with loads of good for you things. In my real life I’ve actually started making savoury food all the time, as you can probably tell if you follow me on Instagram (I over-gram. I can admit it.) So I thought it was time to start sharing the successful recipes on here with you guys. Because everyone has to eat savoury food. You can try and live off cake, weetbix and toast, I did that very well all through school. But once you start making awesome stuff like these fritters it’s kind of hard to go back to those sad breakfast foods for lunch. 

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I think the photography is going to take a while to catch up in the savoury department…I did try and do some ‘stylistic’ swishing of sauce and fancy herb placement as you can see but fritters are hard. Fritters are just so ugly. They make up for it though by tasting amazing. Packed with pumpkin, carrot and zucchini as well as cumin and tumeric they’re so flavoursome! And the roasted garlic sauce…oh my goodness. I might of eaten the whole bowl while shooting photos…I’m not going to lie. 

I’ve given quantities for the amounts of vegetables I used but you can sub in sweet potato, more or less carrot and zucchini, basically whatever you have really. I bet even corn would be nice! Just try and keep a good ratio of firm roots (carrot, potato, sweet potato) and the watery vegetables (pumpkin, zucchini, spinach). I used quinoa flour as a little experiment and they worked out so well! You can’t taste the difference at all. Feel free to sub back in plain white flour if that’s what you have though. And you can double or even triple the recipe too if you want, they’re so easy! I have a sneaky feeling they’d taste epic in a sandwich or burger as well. 

I haven’t tried making these fritters without eggs but you could try flax as a binding substitute. If you do let me know how they go! Otherwise these fritters would be completely vegan friendly 🙂 

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 Vegetable Fritters with Garlic Tahini Dipping Sauce:

350g grated zucchini (about 4)

350g grated pumpkin (1/4 large pumpkin)

250g grated carrot (4-5)

1 handful chopped coriander

2 shallots, finely sliced

2 tsp cumin

1/2 tsp each cinnamon and tumeric

100g quinoa flour

4 large eggs, or 4 tablespoons flax mixed with water

Olive oil, for frying 

Mix everything together in a large bowl, seasoning with a little salt and pepper at the end. Heat a large fry pan with a good splash of the olive oil to shallow fry the fritters. Use a big spoon to scoop ladles of the mix (about 3-4 tbsp) into the pan. Using the back of a spatula, push down the fritters carefully so they are flat. Fry on each side for about 5 minutes, draining on a plate with paper. 

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For the dipping sauce:

Roast 4-5 cloves of garlic in the oven until soft in the middle, about 10 minutes. 

Blend with 4-5 tablespoons of tahini and the juice of 2 limes. 

Keep blending, slowly adding water until the sauce is as runny as you like it. Drizzle over the fritters with extra coriander to serve. 
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