Hi Friends! Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my delicious and easy Black Eyed Pea Curry recipe! Cooking with black eyed peas is actually new to me, I have never tried them before! I was in my local green …
Tag: dairy free
I’m back with another recipe for you!
It is coming to the end of an exceptionally hot summer here in Australia. As much as I love the sun, the crisp edge in the air as we transition to autumn is very refreshing. One thing I will definitely be sad about as winter rolls around, is the end to summer BBQs. Gathering together with friends and family, sharing good food and drinks is such a lovely way to spend a summer day.
Usually in our friendship circle everyone brings a plate to share (I suppose you would liken it to a potluck?) so we all get to experience different foods and enjoy each others company. A dish that I have prepared for a few BBQs this past summer is Pesto Pasta Salad which is dairy free, egg free and can be made gluten free. I don’t use supermarket bought pesto as it usually contains dairy and honestly the flavours do not compare to fresh made pesto, once you have tasted this for yourself I am sure you will agree. I love this recipe because it is so easy to make fresh on the day, doesn’t take much time at all and is packed full of flavour. You could also make this Pesto Pasta Salad for lunches during the work week, it keeps well in the fridge and you can add things like white beans to up the protein.
When I first went vegan, my beautiful friend Kate went to the trouble of making her own pesto pasta salad for me as I was attending a BBQ at her house and there was no pre-made dairy free pesto available in the supermarket. I remember being so grateful for having such a lovely friend that would go to the extra trouble to accommodate my dietary requirements. I have loved home made pesto pasta salad ever since and I hope this recipe measures up to Kate’s. So Kate, if you are reading this, thank you for the inspiration!
This recipe will serve around 8 people as a side dish e.g. at a BBQ, or around 4 people as a main. It is easy to double the recipe if you are cooking for a very large number of people.
I hope you all enjoy the recipe, as always if you do make any of my recipes and share to Instagram, please #KiahsKitchen or tag me @kiahs.kitchen and leave a comment below on how it turned out, I love hearing from you.
Until next time,
Dairy Free Pesto Pasta Salad (Vegan)
This quick and easy pesto pasta salad is packed full of fresh flavour, free from diary and perfect for a summer BBQ with friends or family!
- 2 bunches fresh basil
- 1/3 cup pine nuts
- 1 tbsp nutritional yeast
- 1 whole lemon
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 tsp salt
- 500 gram packet of organic pasta spirals
- 200 grams kalamata olives, pitted
- 200 grams semi sun dried tomatoes
- 250 grams fresh baby spinach
Cook pasta according to packet instructions (usually in boiling salted water for about 10-12 minutes) it is important you do not overcook it
Peel and roughly chop the garlic, add to the food processor with the fresh basil leaves, nutritional yeast, pine nuts, juice of the lemon and salt, pulse until well combined
Continue to process the basil mixture while gradually adding the olive oil, blend until smooth (or texture is to your liking)
Slice the olives in half lengthways and the semi sun dried tomatoes into small strips
In a large bowl, combine the cooked pasta, olives, semi sun dried tomatoes, baby spinach and pesto, stir until everything is evenly coated
Serve immediately or store in the fridge in an airtight container for up to three days
This recipe will make enough to feed 6+ people as a side dish or around 4 people as a main.
Hi Friends! Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe! Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, …
Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation …
Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see my breath in the mornings, it is time to retire my bircher muesli in favour of something warmer.
Enter my pear, raspberry and walnut oats recipe. This breakfast recipe is so delicious, super warm, comforting and very easy. I love making this on cold Sunday mornings for Nathan and I along with a big mug of tea. This breakfast provides plenty of good nutrition to start your day whist also being a little sweet and decadent.
The almond milk I use is by the brand Nutty Bruce which can be found in the refrigerator section of most supermarkets – it is deliciously creamy!
The coconut yoghurt I use is by the brand Nakula and I would 100% recommend this, it’s my favourite coconut yoghurt. You can find it at most Woolworths stores and other independent grocery/health food stores.
My final tip is to make sure you are using 100% pure A grade Canadian maple syrup, not the synthetic stuff – nobody wants that fake shit!
If you make this recipe and share it on Instagram, please tag me @kiahs.kitchen or #KiahsKitchen – I would love to see your re-creations.
The full recipe is listed below, however if you want a downloadable PDF version, please click this link: Pear raspberry and walnut oats
Pear Raspberry and Walnut Oats Recipe
Yield: 2 servings Prep time: 2 minutes Cook time: 18 minutes
1 large brown pear
1 punnet of raspberries
1/4 cup water
1/2 tbsp maple syrup plus more to serve
1/3 cup walnuts
2/3 cup oats
1 cup of almond milk
1/2 tsp of cinnamon
Coconut yoghurt to serve
Cut the pear into quarters lengthways, remove seeds, then halve each quarter lengthways and slice into small chunks
Roughly chop the walnuts and set aside
Place a small pot on a medium heat, add the pear, water and maple syrup, bring to a simmer
Simmer stirring frequently for about 10 minutes until it starts to thicken and the pear begins to go a big mushy
Add the rolled oats, the almond milk, half of the punnet of raspberries, half the chopped walnuts and the cinnamon
Bring to a gentle simmer and stir frequently for 5-8 minutes until the oats are cooked, add more milk if required
Once the oats are soft, divide the mixture between two bowls, top with remaining raspberries, a dollop of coconut yoghurt, the remaining chopped walnuts and drizzle with maple syrup
Serve immediately and enjoy!
Great for a lazy winter morning in! This recipe makes two medium servings, ingredients can easily be doubled to serve more people or provide larger portion sizes. Leftovers can be stored in the fridge for the next day, just add a bit more milk when reheating and don’t add yoghurt until serving.
Let’s talk about lunch! This vegan no-tuna salad sandwich is a super easy, yummy and filling lunch option. It’s based off the idea of a tuna salad sandwich, sans tuna. The recipe makes enough for about three large sandwiches and the mixture stores really well …
Welcome! In the spirit of transitioning into winter (if you live in Australia like me) today I am sharing one of favourite my go-to winter dinners; Potato, Spinach and Chickpea Curry. I love a good curry, they are hearty, comforting, flavourful and aromatic. They are …
Brunch has got to be one of my favourite meals to eat out, not breakfast, not lunch, not dinner, but brunch (is brunch technically a meal?). What can I say, I’m a Melbournian.
I’m a bit of an adventurous eater, I love to try new places and new flavours, I’m big on atmosphere and good quality coffee. Today I thought I would share with you a couple of my most recent brunch outings in Melbourne. I have had brunch at all of these places in the past four weeks (I know I’m brunch addict, I’m working on it) and will share my experience and observations below.
1. A Thousand Blessings, 251 Highett St, Richmond
Find A Thousand Blessings on Instagram: @athousandblessingscafe
A little gem of a cafe tucked away on the quieter, leafier side of Richmond, opposite Citizens Park which is often full of doggos being walked (big win!). Their menu changes seasonally, carefully designed to make use of fresh, local and bio-dynamic produce. While this cafe is not vegan, they definitely have some excellent vegan options and are willing to accommodate dietary requirements. Their coffee is delicious, offering bonsoy and house organic almond mylk. A Thousand Blessings also stock a yummy collection of vegan cakes if you are after something sweet for afternoon tea. There can be a small wait, however they tend to keep things moving with tables available both inside and outside if you prefer the fresh air or are bringing your furry friends.
I visited in April and had the Vegan Mushroom Toast with cashew cream and arugula pesto *drooling* it was absolutely amazing!
2. Round Bird, 170 Main St, Lilydale
Find Round Bird on Instagram: @roundbirdlilydale
This popular cafe is situated on the way to the Yarra Valley in the main street of Lilydale. Round Bird offers both a cafe and a small food store selling high quality and locally made baked goods, sauces, preserves and even some vegan cheeses! Their menu is based on seasonally available local produce with the goal to reduce miles from farm to plate. While this cafe is not vegan, they do have a separate vegan menu with both breakfast and lunch options available. Round Bird offers locally and ethically sourced coffee from Chum Creek, with soy and almond milk available. They also have a selection of freshly baked vegan sweet treats on the counter if you have a sweet tooth. I have visited twice in May and never had to wait for a table, the staff are friendly and the cafe is well designed.
My favourite brunch is the vegan tofu scramble with a side of avocado, tomato, mushroom and beetroot relish! My husband had the same breakfast and loved it!
3. Leaf & Vine, 34 Panfield Ave, Ringwood
Find Leaf & Vine on Instagram: @leafandvinecafe
A lovely modern cafe tucked away on a quiet Ringwood street. Leaf & Vine serves delicious breakfast and lunch dishes making the most of the fresh seasonal produce available. Their menu clearly indicates which items are vegan or have vegan options and they are more than willing to accommodate dietary requests. Leaf & Vine serve Genovese coffee with good quality soy and almond milk available. This cafe can get pretty busy on the weekend but I have never had to wait too long for a table. There are also tables available out the front of the cafe for those bringing their doggo.
One of my favourite breakfast menu items is the vegan version of The Sweet Potato and Smoked Paprika Mash served with mushrooms and cashew feta. From their lunch menu, the vegan version of the Autumn Tart was a flavourful and light option.
4. Smith & Deli, 111 Moor St, Fitzroy
Find Smith & Deli on Instagram: @smithanddeli
I mean, would this even be a Melbourne vegan blog if I didn’t mention Smith & Deli? As its name suggests, Smith & Deli is in fact a Deli come General Store, vegan style. They are famous for their breakfast and lunch sandwiches that are entirely plant based using mock-meats that could fool any meat eater. Each day they have fresh salads available and a selection of baked goods (think cupcakes, doughnuts, biscuits and cake – all delicious, all vegan). Their coffee tastes great with only dairy free milk options available including almond, soy and coconut. If you need to stock up on your vegan pantry (or fridge/freezer) items, they have a large assortment of local and imported products from confectionery and ice cream to pasta, sauces, savoury food and mock meat. With no tables available, I suggest taking your delicious feast to Whitlam Place park just up the road opposite the Fitzroy Library to sit in the sun and relax. Also forewarning, I have seen this place packed with lines around the block, generally it is pretty good but if you are going on a public holiday, be warned! Smith & Deli is owned by the same dream team responsible for Smith & Daughters on Brunswick St – another vegan restaurant well worth a visit!
My go to lunch at Smith & Deli is a soy cappuccino and a Foghorn Legless sandwich (my husband’s favourite too) which is basically chicken schnitzel, bacon, lettuce, tomato, ranch and celery salt – all vegan!
5. Second Wife, 8 Wellington Rd, Box Hill
Find Second Wife on Instagram: @secondwifecafe
Nestled in a quiet spot on Wellington Road is this gem of a cafe providing locals with great coffee and food! Second Wife caters to all dietary requirements, with a big focus on flavourful and healthy breakfast and lunch options. The menu has a slight Japanese and Middle Eastern influence in honour of the two co-owners cultural backgrounds. The cafe is a modest size, filling an odd wedge shaped section of the building it is situated in, offering inside and outside seating. Its sleek modern interior, friendly staff and cool vibe makes it the place to be. Second Wife use Industry Beans for their coffee and have bonsoy and almond milk available. I’m a regular at Second Wife for my daily coffee, however I have only just recently been for brunch…it did not disappoint.
If you are in the mood for something sweet, their Acai Bowls are delicious (add a scoop of peanut butter to make it even better) and for something savoury, why not build a bowl of all your favourite things.
I hope you have enjoyed this overview of my month of brunching in Melbourne, I’ll continue to take one for the team, testing out new places and reporting back! I know I know, I’m really generous like that.
Until next time,
Wowweee it’s getting freezing in Melbourne! I absolutely love autumn, the colours, the leaves falling, the crisp air, the beautiful fog and mist sitting across country paddocks early in the morning. During these cool Autumn days, soup becomes a staple in my household, I could …