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I needed a beetroot recently but had to buy a bunch of three. I roasted the remaining beetroot and used most of it to make a big batch of Minimalist Baker’s roasted beetroot hummus. I used about half the lemon zest suggested by the recipe (because I only had one lemon and was making a double batch). I believe that it’s fine to freeze hummus so I’ve got half of this beautiful stuff in the freezer, and have been enjoying the other half on crackers and as a sandwich spread. What a gorgeous colour!


We had a half-watermelon in the fridge recently that really needed eating, but noone in the house seemed that interested in eating it. It was still summer here in Sydney (this is about a week ago) but autumn was closing in. As a last summer hurrah, I decided to turn the watermelon into a frozen treat.

Some quick googling revealed that this is very easy: just freeze the watermelon and then blend it up, possibly with a little lime juice. (I used the juice of half a lime.) My blender didn’t find this particularly easy, but I kept tamping down on the watermelon chunks and eventually the mixture was pretty smooth.  The process is so simple that a recipe is probably unnecessary, but as a guide I used this recipe from thethingswellmake. I didn’t add any sweetener, I don’t think it’s necessary (the recipe suggests possibly adding honey, but as a vegan I don’t eat honey).

We all enjoyed this refreshing sorbet…. next time I might add a little mint, I think that would be nice.


I’ve made tofu scramble many times, but this is the first time I’ve ever made a chickpea scramble. I used this Mexican Chickpea Scramble recipe from Fettle Vegan. I didn’t have any cabbage in the house, but I added some chopped-up choy sum for extra leafy-green goodness.

I served this up for dinner, along with home-made Lincolnshire seitan sausage, baked beans and peas. The scramble was tasty and filling. Maybe I still prefer scrambled tofu, but I will definitely make chickpea scramble again.



My Mum fed us this tasty dinner when we were staying with her last month… she had seen the recipe in the paper, but it is also available on This is a tasty meal with a great mix of flavours, colours and textures. I’ll definitely make this myself one day. Mum chose to serve this with green beans, which was a good call: serve with your favourite green veg.


I made these chocolate chip cookies before Christmas as an end-of-term treat for the kids to take to school. The trouble is, I can’t quite remember which recipe I used!  But I am almost certain that I took as my starting point Dreena Burton’s recipe “Double Chocolate Chippers” from Let Them Eat Vegan.  You can find the recipe on this blog post (but it doesn’t explicitly say that it was posted with Dreena’s permission!  so I hope it’s not terrible to link to it).

The thing is, I decided not to put cocoa powder into the batter: the kids are happy enough with chocolate chips, they don’t need the biscuits to be chocolate as well. I can’t remember whether I used the spelt flour called for in the recipe, or whether I replaced it by (a slightly smaller amount of) plain flour. My memory really isn’t what it used to be… that’s the problem with thinking “I’ll post that photo later!”. But I do remember that these chocolate chip cookies were very tasty.


The other day I went to a new hairdresser, just around the corner, for a cut and colour. While I was waiting for my colour to “cook”, I was offered a very yummy Greek biscuit, homemade by the mother of the owner (who was also cutting hair there). I asked whether it contained any dairy and she assured me no, it’s just orange juice and olive oil.

The biscotti were delicious, so I decided to make my own. A bit of googling I found this recipe from Sure enough, it’s mainly orange juice, olive oil and flour. You make the dough, bake it for a while until it looks like this… (below).


Then you cut it up and bake it again for a while until the slices are golden brown. My loaf was a little crumbly when I cut it, and the biscotti were crumbly, but they were very tasty. I used wholemeal flour, as I usually do: I don’t know if that affected the crumbliness. I also used the half-and-half option in the recipe (half olive oil and half vegetable oil, rather than all olive oil).  These were fun to make and we all enjoyed eating them.


These have just come out of the oven: they are gluten-free cookies from Dreena Burton’s Let Them Eat Vegan. I made them because I had an urge to bake and I had a lemon I wanted to use up. When I went looking through recipe books, I found this one.

I had the usual “argh, the recipe says cornflour, what does that mean in Australia?” dilemma. Google “what is the difference between cornflour, cornmeal and corn starch” and you will find many posts, mostly written by confused Australians trying to match up their recipe (of north American origin) with the ingredients we see in the shop.  I remembered just in time that what Australians buy as cornflour is what Dreena Burton would call cornstarch: a thickening agent.  Definitely not what was required as the main body of these cookies.

Instead I used the polenta I had in the cupboard. (I think what Australians call polenta corresponds to coarsely ground cornmeal? Though I’ve also seen it described as “pre-cooked cornmeal”. Like everyone else, I’m confused.).  Instead of the millet flour called for in the recipe, I had millet meal.  So I put these ingredients into my high-speed blender and gave them a whizz, to try to grind them up a bit finer. I think it worked OK. The biscuits still have a bit of a grainy feel, but only slightly (it doesn’t feel like eating sand, which I’ve experienced when cooking with polenta before).  Most importantly, with the lemon juice, lemon rind, cranberries and other flavours, they taste really nice.