Plant-based & nourishing recipes

Recent creations

Watch this: Docus about food, health, animal welfare & the environment

Watch this: Docus about food, health, animal welfare & the environment

So, let’s talk about research and education about food, health, nutrition, animal welfare and environmental impact. For my Dutch friends: click here for the Dutch version. Intro Before transitioning into veganish, I used to loooove our steak, sashimi, steak tartare, carpaccio, eggs, lattes, etc. I grew […]

Tempeh Tikka Masala

Tempeh Tikka Masala

I started to have more affection towards the Indian cuisine. This tempeh tikka masala is full of nutrients and is a warm, hearty dish – perfect comfort food for autumn or winter. Serve with a piece of pita, naan or roti bread to dip and […]

Eating out: The Alley in Melbourne

Eating out: The Alley in Melbourne

Because I am very busy working full-time, looking after my puppies and household and going to the gym, I do treat myself going out for dinner once a week and getting lunch take out once or twice a week.

I have to admit I am very lucky working close to Melbourne CBD on St Kilda Road, where there are tons of vegetarian and vegan options!

One of them is this new vegan cafe: The Alley.

My oh my, this place is the most amazing new addition to Melbourne’s vegan lunch, dinner and take out options. I just cannot choose between these mouthwatering dishes. I am guilty of ordering a burger at 6pm, so I can pick this up after work and have it for dinner. My boyfriend has even tried one and he couldn’t even tell the difference with a normal ‘meat’ burger – and he even preferred this one over any meat burger, EVER!

You can simply order online for pick up, or visit them on 417 St Kilda Road in Melbourne (Mon/Tues : 8am-4pm, Wed/Thur/Fri: 8am-7pm). Closed on public holidays.

Can I add the chefs are just a bunch of sorcerers… I can keep talking about how you have to try their dishes, but I’ll just let some of their menu items speak for themselves… *drooling*

www.thealley.net.au

Mexican Taco Bowl with black bean chorizo, salsa fresca, cherry tomatoes, crispy taco strips, cos lettuce, lime wedge with a coconut yoghurt dressing

Spaghetti squash & meatballs roasted spaghetti squash with veggie meat balls in a Napoli sauce topped with cashew ricotta

Beet steak burger beetroot-black bean-tempeh burger with butter lettuce, tomato, onion, crispy shallots, sriracha aioli in a beet brioche bun

The Alley signature macro bowl quinoa medley, sauteed kale, roast sweet potato, adzuki beans, carrot ribbons, sesame seeds, crunchy nori flakes, pickled vegetables and a turmeric tahini dressing

 

Homemade tzaziki

Homemade tzaziki

I loooove tzaziki. I used to eat it as a kid all the time with some fresh bread, but you can also serve it as a dip with some crackers or as a side dip during dinner (with tacos, vegetarian gyros, chili) serves: 1 bowl prep […]

Holy guacamole

Holy guacamole

Everyone loves a good smashed avo sandwich, or some guacamole for taco night, or with some tortilla chips on the couch. serves: 1 bowl prep time: 5 min cook time: 5 min total time: 10 min INGREDIENTS: 1-2 large ripe avocado(s) juice and zest from 1 lime 1 tsp […]

Superfood pesto

Superfood pesto

I love this pesto on a grilled sandwich, in a pasta or add it to a soup… with some tomato and mozerella, grilled zucchini and capsicum… be creative!

makes: 1 jar
prep time: 5 min
cook time: 5 min
total time: 10 min

INGREDIENTS:

  • 1 head broccoli
  • 1 large bunch of basil
  • 1 bunch of parsley
  • handful of baby spinach leaves
  • 1 lemon
  • handful of pumpkin seeds
  • 60g grated Parmasan (optional) or substitute for 4 tbsp of nutritional yeast
  • 1 clove of garlic, smashed
  • pinch of salt and pepper
  • 4 tbsp olive oil

DIRECTIONS:

Chop broccoli roughly and place into your food processor for a few seconds until it is finely chopped

Add basil, parsley and spinach and process again until finally chopped and mixed in with the broccoli.

Add the juice of 1/2 a lemon, Parmesan (or nutritional yeast), garlic and pumpkin seeds.

Season with sea salt and pepper the process again until combined and finely chopped.

Add olive oil and give your superfood pesto one last wiz.

Taste and adjust the flavours adding more lemon, salt or pepper if required.

Store in a glass jar in the fridge for up to 3 days.

Recipe from The Healthy Chef. 

Vegetarian pizza

Vegetarian pizza

Who doesn’t love pizza? It’s so easy to just make a vegetarian (or even vegan) pizza. This is one of our weekly guilty pleasures… We buy the homemade bases from an Italian deli, but you can easily make them yourself, or just buy them at […]

High protein vegan spaghetti bolognese

High protein vegan spaghetti bolognese

I just love experimenting with different ingredients to see how we can substitute meat and up our protein intake, especially on a gym day. This dish is so easy to make and very high in protein and fiber! Obviously you can substitute this high protein […]

Pumpkin quinoa chili

Pumpkin quinoa chili

Again another hit in our household. This nourishing (vegan) chili is so easy to make, very cheap, and we always have leftovers to take for lunch!

makes: 4-5 servings
prep time: 10 min
cook time: 40 min
total time: 50 min

INGREDIENTS:

  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 jalapeños, sliced thin
  • 1/4 tsp salt
  • 1 medium butternut squash, peeled and cubed
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 tsp cumin, smoked paprika, chili flakes
  • 2 cups vegetable stock
  • 1/3 cub dry quinoa

DIRECTIONS:

Heat a splash of water over medium-high heat in a Dutch oven or soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.

Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.

Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.

Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.

Garnish with spring onion, guacamole or (vegan) sour cream. We enjoy this dish too with some corn tortilla chips!

Dutch rye ginger bread with fig chia jam

Dutch rye ginger bread with fig chia jam

Another perfect pre- or post workout snack, but also very loved as an afternoon kick! makes: 1 cake and 1 jar of fig chia jam prep time: 10 cook time: 60 min total time: 70 min INGREDIENTS: For the bread: 125g pitted dates 200ml hot water 3 tsp Dutch […]