5 Minute Maple Cider Green Salad

By Lola Dupre   This salad was our yummy-green-leaves-thing tonight, and it rocked hard. I served it on the side of a winning Lentil-Stuffed Roasted Red Capsicum and Whatever Pasta & Thick Garlic-Tomato Sauce combo. The vinaigrette is bold and tangy with a hint of sweetness. It might just be my favourite salad dressing creation…

Whatever Pasta & Thick Garlic-Tomato Sauce

Via Endeictic @ Tumblr   Pasta, pasta, pasta. I have been rediscovering my love recently. This is another simple pasta recipe that is a great weeknighter. Easy, fast and flavour-packed; just how you want it after a long day. I threw this together as a side dish for dinner tonight, when I had simultaneous garlic…

Spinach-Tomato Coated Fusilli

By Camille Rose Garcia, from her 2010 exhibition The Hydra of Babylon   This pasta makes me do my happy dance. The key to making it kick ass is being patient enough to let the sauce reduce into a thick, rich, tomatoey wonderfulness, so don’t be in a hurry!   Spinach-Tomato Coated Fusilli What you…

Lentil-Stuffed Roasted Red Capsicums

Via Il Pulpo @ Tumblr   Tonight we had friends over for dinner, it was so great to hang with a couple of my fav ladies. I served these capsicums along with some creamy Dairy Free Dijon Scalloped Potatoes and a lil green salad. Nom!   Lentil-Stuffed Roasted Red Capsicums What you need: 2 medium…

Vegan Pie Adventure #1 – Savoury Tofu Vege Pie

Debbie Harry, via Pretty In Pink   My first ever vegan pie! And the launch of a new category for Kitchen Rebellion – Live And Let Pie, in which I aim to prove that pies are way more awesome when they don’t play by the traditional meat-and-dairy rules. We are kicking things off with a…

The Only Pumpkin Soup Recipe You Will Ever Need

Via Ffffound This is one of my favourite soups ever. The winter I discovered it, there was constantly a pot on the stove, it turned into an obsession! Making soup is another one of those things I figured would be a big hassle, but actually isn’t at all. This one in particular comes together in…

Tofu Lentil Kofta Bake

Fur Girl by Mark Ryden, via Non Solo Kawaii   This bake is a recipe from Now Vegan! by Lynda Stoner that I have tweaked just a little. It is comforting, belly filling and brimming with radness. Tofu is so, so good! It reheats really well the following day, too; just cover the leftovers with…

Five Alternatives To Eggs In Baking That Aren’t Ener-G Egg Replacer

Olivia & John, via Pretty In Pink @ Tumblr   Five Alternatives To Eggs In Baking That Aren’t Ener-G Egg Replacer   Ground flaxseed/linseed 2 tbsp + 3 tbsp water, mixed well and set aside for five minutes = 1 egg Especially good for: muffins, breads, pancakes Ground flaxseeds are one of the most nutrient-packed…

Tahini Duo: Minty Dressing & Spicy Sauce

By Kelly Reemsten, via ArtLove @ Tumblr   Junk-free condiments are one of the foundations of a happy kitchen. Here are two rad tahini-based ones that can be used for whatever takes your fancy.   Tahini Duo: Minty Dressing & Spicy Sauce Tangy Tahini Lemon-Mint Dressing What you need: 1/4 cup hulled tahini 1/4 cup…

Sweet Banana Date Loaf

Via Ffffound   This is a tweaked version of the Banana Bread recipe in How It All Vegan by Sarah Kramer and Tanya Barnard. I just added LSA and switched up the flour arrangement a little. LSA is awesome for a bunch of reasons: it is packed full of fibre, is a protein boost and…