Recently I made some tofu feta, following this simple recipe from Vegan Sparkles.  As well as a nice addition to a greek salad, I also enjoyed this tofu feta as part of a simple dinner I made myself one night, accompanying Linda McCartney vegan sausages and delicious grilled asparagus (just coated in olive oil, salt and pepper).

Today I thought, well I’d like to do a blog post but all I really have to talk about is the tofu feta I made.  Then I wondered, have I already mentioned this recipe?  I’ve made it a few times over the years. Turns out I *did* write about the same tofu feta recipe on this blog once before: six years ago to the day! What a coincidence!  Then I realised, that old post was written on Day 2 of this humble blog. So happy blogversary (?!) to me 🙂


We had some friends over for dinner and they offered to bring dessert. Then they showed up with this amazing cake!  Our friends are Russian, and told me that there’s quite a community of Russian women making cakes in Sydney, so they ordered a vegan cake from one of them.  It was almost too beautiful to cut…. almost.


But then we cut it, and it was beautiful on the inside too!  Layers of chocolate cake and a yummy pink layer that I’m not even sure how to describe, except to say that it was all delicious and I’m sad it had to end. Thank you, anonymous Russian cake-making person from the north of Sydney.


I bought some za’atar mix a while ago but hadn’t used it yet. Then one lazy weekend I decided to make Lebanese za’atar pizza (man’oushe bi za’atar).  I followed this recipe from SBS and served it with cucumber, tomato and mint (though if I had any vegan haloumi I would have included it).


We ate this as a late-afternoon snack and really enjoyed it.

The recipe said to just brush the rolled-out dough with oil and then sprinkle on the za’atar, before pan-frying.  Other recipes I have seen say to mix the za’atar and oil first, then brush on: I think more would have stuck on that way, so next time I make this I’ll try that approach.


I was pretty busy for the second half of last year, and I confess that this post is about a visit I made to Glebe Markets, Sydney, back in September!  But it’s better late than never, I think, to mention that this was the first time I tried arepas. It is a kind of gluten-free bread made out of corn, sliced in half and filled with yummy stuff. In my case it was filled with black beans, plantains, sliced cabbage, avocado and some salsa. Very tasty. If you find yourself in Glebe Market, Sydney, I recommend you wander right down to the end of the food aisle to see if La Reine “Queen of Venezuelan Arepas” are serving lunch.



Three months ago I went to Canberra for a few days for work.  When in Canberra I always try to have lunch or dinner at Au Lac Royal Vegan Cuisine.  This time I was in a group of three, and we shared three delicious dishes:  crispy honey chicken (bottom left in the photo), chicken with basil leaves (at the top) and tamarind fish (at right).


All the food was really tasty but the standout dish was the tamarind fish. According to the Au Lac menu, this is “soy fish drizzled with rich tamarind sauce and onion”. According to me, this is heavenly food which made me very happy.  Three months later it still makes me happy, just thinking about this meal.


I had some (elderly) mandarins that needed to be eaten.  So I decided to try this mandarin upside-down cake recipe from avantegardevegan.  It was easy to make, though it took me a while to carefully pick all the pips out of the mandarins. I didn’t bother with the marmalade glaze though.

My 9-year-old kid didn’t like the slightly bitter taste of the mandarins, but the rest of us enjoyed this cake.  As the recipe says, it would also work well with pineapple.


This was a very easy and satisfying dinner. I had some VBites Chorizo Chunks in the fridge, so I fried some onions, then warmed up the chorizo and added chopped tuscan kale and continental parsley from the garden. Served over polenta made with a mixture of soy milk and water, with olive oil, pepper and nutritional yeast stirred through at the end. Tasty and colourful.