Latest Posts

Ginger Satay Sweet Potato Noodles

I’m so excited about this recipe! I made it for lunch the other day and it was too good not to share. It’s made using spiralized sweet potato noodles which are great if you’re following a gluten-free or just trying to up your veggie intake. Rice noodles would work great in this as well if you don’t have a spiralizer. The noodles are tossed with sauteed mushrooms, peas and corn then coated in a fresh creamy ginger satay sauce. This recipe is a perfect weeknight meal as its so easy to throw together and uses only 7 ingredients and a few pantry staples. I love to make a double batch of satay sauce and use the leftovers as a dipping sauce for rice paper rolls or pour over stir-fried veggies.

I’ve added a link so you can download or print the recipes. Just click the print recipe link and a pdf version will pop up in a new window. Let me know what you think.

Ginger Satay Sweet Potato noodles                                                                      Print Recipe
Serves – 2   Time – 20 min

1 sweet potato or noodles of your choice
1 cup each of frozen peas, corn kernels and mushrooms
1/2 punnet of cherry tomatoes, halved
a handful of fresh coriander
1 avocado, halved
crispy shallots

Ginger Satay Sauce
2 Tablespoons of peanut butter
2 Tablespoons of fresh ginger, grated
200 ml coconut cream
juice of 1/2 a lemon
1 – 2 tablespoons of tamari
1 clove of garlic
1 teaspoon of coconut oil

To make the satay sauce add all the ingredients to a blender and blend into a smooth creamy sauce.
To make your noodles cut both tips off the sweet potato, this makes it easier to spiralize. Spiralize into noodles. If you’re using other noodles cook according to the packet instructions and set aside.
Add your sweet potato noodles and coconut oil to a large pan and gently fry over a medium heat until the sweet potato softens but still holds together – about 5 minutes. Set aside to cool slightly.
Roughly chop the mushrooms and add to the pan. Fry until starting to brown. If they look to dry add a touch more coconut oil. Add the peas and corn to the pan and fry until warmed through.
In a large bowl combine the noodles, veggies and 3/4 of the satay sauce. Toss together until everything is covered in the sauce.
Serve the noodles in two bowls topped with cherry tomatoes, coriander, crispy shallots, avocado and a drizzle of satay sauce.

peak hong kong, hong kong skyline, honk kong,

Hong Kong Food Guide

In March, I went on a quick 5 day trip to Hong Kong with a couple of my girlfriends. It was such an amazing holiday and I was pleasantly surprised with the vegan / vegetarian food options over there I thought I would share some of my favourite spots to grab a bite. These are probably old news for anyone who gets to Hong Kong regularly but handy for newbies planning a trip, especially if your vegan or vegetarian.

Finding places to eat on holiday can be tricky for anyone but we were travelling with 2 vegetarians and 1 gal with a nut allergy. Yikes! Chinese food is typically meat heavy and doused in peanut oil so naturally, I was a little sceptical about eating out. But it was a breeze eating pretty much anywhere. It was harder trying to find somewhere to grab dinner without a booking than it was finding veggie options. All of the restaurants we ate at had loads of vegetarian options and were happy to make the dishes nut free. There were even a few places that were completely vegan. We didn’t get to eat much traditional Chinese cuisine which is a bit sad because dumplings are life. I’m sure if you do your research you’ll be able to find some traditional vegetarian Chinese options.

Hong Kong is brimming with places to eat, our list of cafes, restaurant and bars were extensive and I feel like we only scratched the surface. Wherever you do end up eating you’ll be spoiled for choice.

Cupping room 
There are so many great places to get coffee in Hong Kong the only problem is most of them don’t open until 11am! The cupping room has a couple of locations dotted around the CBD. This one was 1 min away from our accommodation so we went there every morning. They serve speciality coffee as well as standard milky coffees, breakfast & pastries.

Elephant grounds 
If you’re looking for an Australian style brunch spot this is it. These guys have 5 locations to choose from around Hong Kong. We stopped at the cafe in central for brunch. The menu is a small selection of staple meals like a big breakfast, pancakes, egg benedict and avo toast. Most of the meals could easily be made vegan if needed.

Grassroots Pantry
I wasn’t going to recommend this cafe because the service was so terrible and it was pretty expensive. I only ate here once so I hope they were just having an off day. This venue is really cool and is completely vegetarian with loads of vegan options, hence the recommendation. They do a delicious breakfast and are also open for dinner.

We came here after a hike and loaded up on fresh salads. Which was so refreshing usually travelling and eating out for every meal you don’t get in as many veggies as you would at home. The salads are really well priced you can get a small or a large depending on how hungry you are. The spicy cucumber and lotus root salad was my favourite!

Be juiced 
We stumbled across this little juice shop while we were roaming the streets and I’m so happy we did. They have a huge selection of cold-pressed juices, smoothies, matcha lattes made with fresh almond milk and raw treats. My favourite juice was the namaste greens – spinach, honeydew, kiwi, lemongrass & cilantro.

Burger Circus 
This was another happy accident. We walked past during the day and decide to come back for dinner. The fit is styled like a 1950s American diner and they serve classic cheeseburgers, fries, onion rings and thick shakes. The veggie burger was out of this world good and could easily be made vegan. If you stop by make sure you get the pie for dessert.

Ho Lee Fook 
If you only go out for one dinner while you’re in Hong Kong make sure you go here and make a booking. You don’t want to miss out. The food here was incredible, a mix of modern dishes with Asian twists. They had a huge selection of vegetarian meals and delicious cocktails and the service was amazing.

Mrs pound 
This was another great dinner spot serving up delicious vegetarian food and yummy cocktails. The star of the meal for me was the avocado chips but we also had delicious sriracha street corn and a vegetarian bibimbap. Make you get the São Palo Samba to drink.

I always check out the local markets when I’m travelling. They’re a great place to stock up on fresh fruit and veg. I usually book accommodation that has a kitchen so I can cook a few meals with the amazing local produce. There are lots of markets around the island, we went to Yau Ma Tei fruit market in Mong Kok and the Wah Kee Fresh vegetable market in central. I’ve heard the Temple street night markets are worth a visit as well.


Gooey Black Bean Brownies

These black bean brownies really hit the spot when you craving something chocolatey. It sounds a bit weird mixing black beans into your brownies but when they’re blended with the coconut cream and cacao powder they make the most indulgent gooey brownie. Who wouldn’t love that? The black beans give you an extra boost of fibre, protein and minerals like iron and copper. These brownies are great on there own but I love to finish them off with a creamy tahini and chocolate frosting.

Black Bean Brownies
Makes 8 -10 brownies

For the brownies
2 cups of black beans
1/2 cup of  natural coconut cream, from a can
3/4 cup cacao powder
3 tablespoons of coconut oil, melted
2 tablespoons of chia seeds, soaked in 6 tablespoons of water
1/4 cup of coconut sugar or maple syrup
1 teaspoon of vanilla
pinch of salt

For the frosting
2 tablespoons of tahini, coconut cream and cacao powder
1 tablespoon of coconut oil
coconut sugar to taste

Frist get your can of natural coconut cream and open it up. If its completely natural and has no fillers or gelling agents the cream should be solidified on top of the milk. Scoop this out and set it aside for the icing and save the milk for the brownie batter.
Add all of the brownie ingredients to a food processor and blend into a smooth batter. The batter should be thick and sticky with no chunks of black beans.
Pour the batter into a square baking tin lined with paper. Bake in at 160c for 25 – 30 minutes. The cooking time will vary depending on your oven. The brownies should be ready when they start to pull away from the sides of the tin. You still want them to be a bit soft but they will firm up when they cool down. Once cooked remove the brownies from the oven and allow to cool completely.
To make the icing melt all the ingredients together in a saucepan over a low heat. The amount of sugar you need will vary depending on what brand of tahini and cacao you use some are stronger than others so just taste and adjust if you want it sweeter. Pour the icing over the brownie and cut into squares. Eat straight away or store in the fridge.