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Seeded Spiced Pumpkin + Rye Bread

by Trudy ~ Veggie num num on October 31, 2014

Seeded Spiced Pumpkin + Rye Bread | Veggie num num

This pumpkin bread recipe is sugar free, dairy free and egg free; packed with nourishing seeds and delivers a soft, dense, indulgent bread with a lovely subtle flavour from the rye. It would make a nice breakfast treat, morning snack or even a great dessert. [...]

{ 1 comment }

Stir-Fried Spring Veg w/ Chilli Ginger Chia Jam

by Trudy ~ Veggie num num on October 24, 2014

Stir Fried Spring Veg w/ Chilli Ginger Chia Jam + Soba | Veggie num num

This is basically a super simple stir-fry recipe that’s made a little more awesome by the addition of a homemade chilli, ginger chia jam. Packed with a rainbow of vegetables and lots of fresh ginger this simple stir-fry is a truly nourishing dinner. [...]

{ 2 comments }

Roasted Tomato & Red Lentil Soup + An Exciting Announcement!

by Trudy ~ Veggie num num on October 12, 2014

Roasted Tomato & Red Lentil Soup w Spicy Pepitas + Avocado Cream | Veggie num num

This wholesome, tasty soup is something to celebrate as it boasts a combination of nourishing ingredients, is simple to make and our little girl loves it! She’ll happily eat a bowl for lunch and dinner days in a row, if I let her. [...]

{ 10 comments }

Raw Chocolate Pots w/ Pistachio Cream + Banana, Ginger Brittle

by Trudy ~ Veggie num num on October 2, 2014

Raw Chocolate Pots w/ Pistachio Cream + Banana, Ginger Brittle | Veggie num num

Rich, smooth and chocolaty, I’ve been making different variations of raw vegan mousse lately… The banana and avocado create a smooth and creamy dairy-free mousse – plus, in this recipe, the tahini adds an extra element that I love when combined with cacao and the pistachio cream. [...]

{ 6 comments }

Sweet Potato, Red Bean + Kale Enchiladas w/ Smoky Sweet Pepper Sauce & Coriander Chimichurri | Veggie num num

It takes a little time to put together the different elements of this vegetarian enchilada recipe, but the added effort to make everything from scratch really pays off. The flavours are smoky and robust and match perfectly with the fresh and zingy chimichurri. [...]

{ 12 comments }

Pumpkin Scones w/ Strawberry Chia Seed Jam + Cardamom Whipped Coconut Cream | Veggie num num

Using my Grandmas tried and true pumpkin scone recipe I switched out the butter for coconut oil and egg for chia gel. The result is a soft, slightly sweet dairy and egg free scone, perfect for morning tea when topped with the strawberry chia seed jam and cardamom whipped coconut cream. [...]

{ 8 comments }

Eggplant Ball Sub w/ Kale Salad + Tahini, Harissa Sauce

by Trudy ~ Veggie num num on June 23, 2014

Eggplant Ball Sub w/ Kale Salad + Tahini, Harissa Sauce | Veggie num num

Whether you turn this vegetarian recipe into a sub or simply serve the eggplant balls accompanied by the salad is up to you. I’m thinking they’d make a pretty great burger too, simply shape into patties and serve with the salad and sauce on toasted Turkish buns. [...]

{ 9 comments }

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