Tag Archive: herbs

The Spice Project

[tweetmeme source=”VeganChickie”] Aside from the food, bare-chested chef and I aren’t usually ones to celebrate Christmas, we don’t decorate our house, or have a tree or even buy each other gifts, but this year, after I spent 5 whole minutes searching for ground nutmeg in our disastrously disorganised spice drawer, I decided to break tradition and get us both the gift of organised herbs and spices.

Originally I had my heart set on making us something like the Dean & Deluca Spice Rack pictured here:

Which, while absolutely gorgeous, wouldn’t be entirely practical for use here. For a start, those tubes hold such tiny amounts of spices that I would still need to have storage space for all the excess and we have such a small kitchen that it just wasn’t feasible. Combined with the fiddly tops, the fragility of the tubes themselves and the fact that not only do I have limited bench space but I could only find test tube holders for a maximum of 24 tubes and we have over 70 spices in our drawer. All in all it was looking like it was a bad idea. Besides, we all know that spices need to be kept in the dark in order to hold their freshness right?

So, beautiful but impractical test tubes aside, I decided to focus instead, on turning our current disorganised spice drawers (we have two) into beautiful, alphabetized, anal retentive spice drawers. First up I found a local wholesale supplier of great quality glass jars who had an excellent deal on some beautiful hexagonal jars. They fit into each other beautifully in the drawer – like honeycomb – which means there isn’t a lot of movement or unnecessary clinking every time you open the drawer. Next up I found a seller on Etsy who makes waterproof and dishwasher safe labels and I got her to set me up a custom listing with all our spices, as well as some blanks for any interesting spices we acquire in the future. Then I just had the fun job of putting it all together, secretly transferring all the spices into the new jars and voila! Our new spice drawers live! The hardest part was keeping it all a secret from bare-chested chef until Christmas morning!

Each jar is 9cm tall and holds 190ml which is small enough to fit into even the most frugal drawer space but big enough to hold a really good amount of product. The metal lids cost a little more than the plastic ones but will have a much longer lifespan and – in my opinion – look much prettier too, and best of all, the drawers are nice and dark so the spices all stay lovely and fresh! Here are some before, in-progress and after photos of the project:


Oven-Baked Falafel

[tweetmeme source=”VeganChickie”] Before today I’ve always been the felafel-in-a-box kind of girl, but one of the things about living 50kms away from the nearest supermarket is that you either have to get very good at foretelling your cravings, or you have to improvise when they appear. Apparently my craving radar was off this week because I wasn’t prepared but I’m pretty happy with the results of this recipe. I’ve always preferred oven-baked felafel to deep fried ones and my mini muffin tray was the perfect way to cook them that way. The falafel were especially delicious wrapped up in mountain bread with avocado, sweet chili sauce and salad. The recipe makes 12.

Felafel Wraps


1 cup canned chick peas
1 cup canned lentils
1 medium leek finely chopped
1 clove garlic, minced
1/2 cup fresh parsley
1/4 cup fresh coriander
1/2 tbs cumin
1/2 tbs dried chili flakes
1/2 cup bread crumbs
1/2 tsp baking powder
2 tbs water
Salt & Pepper to taste

For the wraps:
3 sheets of mountain bread (or other wrap)
1 avocado, mashed
1 tomato, sliced
1 cup lettuce leaves, shredded
1/2 cucumber, sliced
2 tbs sweet chili sauce


1. Preheat your oven to 180 degrees. In a blender combine the chick peas, lentils, leek, garlic, parsley, coriander, cumin, chili flakes, breadcrumbs and water. Blend until combined – the results will be a thick paste. Mixture needs to be solid enough to form a ball, you may need to add more water or breadcrumbs to get the perfect consistency.

2. Roll the mixture into 12 balls and place on an oven tray, bake for 40 minutes, turning the balls over after 20 minutes.

3. Assemble your wrap with mashed avocado, lettuce, cucumber & tomato, top with your cooked felafels and cover with sweet chili sauce. Wrap and Eat!


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Vegan Pizza

[tweetmeme source=”VeganChickie”]One of the foods that I always thought I would miss when I became a vegan was pizza, in my head there just wasn’t a way to have pizza without cheese, but it turns out that vegan pizza is not only delicious, but super fast and easy too.

You can make your own dough if you want to, but I was a bit of a cheat and bought some ready made bases from the supermarket. The toppings are totally up to you of course but here is what I have on mine:

Tomato paste/Pizza Sauce
Green olives
Roasted Cashew Nuts (salty is best!)
Fresh Basil

Put the whole thing in the oven for 10 minutes and you’re done! So yum!
You can also use pita bread as a base if you like your pizza base thin and crispy.

What are your favourite vegan pizza toppings?