Tag: oil free
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Yeast Free Bread
Here in New Zealand we’re on lockdown due to Covid-19 and yeast has become very hard to find in supermarkets. It seems everyone wants to make their own bread while they’re at home. Since going gluten free, I’ve been making my buckwheat and chia bread which is lovely toasted with some avocado and tomatoes; but…
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Simple Homemade Seed Crackers
Making homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours. There’s nothing like a good crunchy cracker for spreading your favourite dip on. Ingredients * 250 grams mixed base seeds – pumpkin seeds, sunflower seeds, sesame seeds, chia seeds * 1-2 teaspoon flavour seeds –…
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Home made bread
The benefits of making your own bread Yesterday a friend told me that she loved my 5 seed bread and that it didn’t make her bloated, like shop bought bread. She asked me why, so I thought my response would be great shared with you all. I don’t know anyone who doesn’t like bread! However,…
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Rubbish Free Pop Up Cafe!
Simone’s Plant Based Kitchen is popping up cafe style at the Wellness Fair in Inglewood on 15th June. It’ll be in the Town Hall, 34 Cutfield Street. I am committed to reducing my own waste so I’m excited to announce that it will be a rubbish free event. Where possible please bring your own food…
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Crispy Hashbrowns
Potatoes are one of my favourite vegetables. They so versatile, but also very filling and contain vitamin C, vitamin B6, vitamin A, fibre, potassium, magnesium and folate (vitamin B9]. We love hashbrowns, especially the crunchy bits on the outside. They go with anything and you can eat them anytime! In my quest to cook them…
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Transitioning workshop
Simone’s Plant Based Cooking Classes are your gateway to creating and eating vibrant, mostly organic and healthy vegan food. I believe that food should serve your body and mind well. The plant based lifestyle is a way of fueling yourself that is enjoyable, simple and sustainable. This 3 hour transition class will give you the…
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Lentil & Kumera Lasagne
We love lasagne so I’ve been trying some new recipes and this one is our favourite. There’s no story today, just the recipe because its amazing! Ingredients: For the filling 1 red onion, finely chopped 2 small carrots, grated 2 celery stalks, chopped 1 tsp dried mixed herbs 1 cup dried brown lentils, rinsed and…
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Sunday Funday
I love sundays. We always have a family outing in the mornings; today was spent at the beach. While the toddlers slept this afternoon, I got to cooking. It was a mega cook up for next week’s lunches. I made: 1. crispy baked chick peas. They marinated for 2 days in braggs liquid seasoning, pure…
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Warm Quinoa Salad
I’ve been making this salad for a few years now and it never fails to please. Its filling, nourishing, colorful and delicious! You can have it as a side or a main and your friends will be mighty impressed when you turn up for the pot luck with this. Using seasonal veggies, you can mix…
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Peanut butter caramel slice
I’ll keep this brief as I know you just want the recipe! A few things to remember. * it is plant based so there is no added oil, no dairy, no refined sugar and no refined flours * it won’t taste exactly like the one filled with the above ingredients; it’s better! The recipe makes…
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Chickpea, kumera and mushroom curry
This creamy oil free curry has gone down really well. Its spicy, salty, creamy and sweet with some big punchy flavours. It’s very filling and for the meat eaters out there, the mushrooms give it that meaty kind of texture. The first time I made it, I intended on serving it with brown rice but…
Wellness Solutions Taranaki 