Some good food and back to Skool


The last week of the school was pretty low key and I managed to clean out some frozen vegetable scraps to make a delicious stock for a ramen. This was inspired by a vegan ramen recipe, though I have added egg for protein.

And it finally came to the class posting at our school! Over the summer builders were frantically working away to make the deadline for our new school campus. Over the years our school has been in portable classrooms but with the popularity of our school and funds put aside for the project, our million dollar district has built a new school building – in our schools 22nd year of operation. We enjoyed a dedication by the Superintendent of the school before taking a wander around the campus to visit the teeny tiny playground where the kids really wanted to play on the digger ūüėÄ

Over the weekend we enjoyed some kitten sitting with RJ! Our next door neighbours friends kitten. She was only 10 weeks old and very independent. I have to say kittens are the best – she was the biggest distraction away from my studies. We all had such a special time with her!


The kids went back to school and the day finally happened after 11 weeks of holidays – yep nearly 3 months off school!! Crazy town after we came back from Australia as we had another 3 weeks to entertain ourselves. So with my study schedule, it was a bit difficult so by the end the kids were saying they were bored but boy did they get a lot of screen time on their latest obsession Roblox.

Whatever, it is back to school and I am so happy to get my time to myself again!! Now I am writing another essay on Education in the 21st century which I am really enjoying. What really helps having experienced Progressive Education at our school for the last 8 years. It is so inspiring that I get to write about PBL – Project Based Learning. This makes me so happy to get back into the Australian Education system. Oh, I just discovered that you now have to pass a test that looks at your personal attributes to become an educator, very interesting and so very important!


For our first day back at school, it was a minimum day – whoo hoo! Yep after 11 weeks of holidaze, we went back for half a day, ridiculous – tell me why? So that free time allowed me 1 hour of reading for Uni. So for the rest of the day, we cleaned out a chicken coop and later when we came home I was cleaning out stuff to give away into the garage.

In the evening I made a Rainbow Kale Salad, here’s the recipe…

1 bunch of dino kale (massaged with olive oil and lemon and left for a couple of hours under a tea towel to marinate)
3 x grated carrots
1 x small zucchini
2 x grated raw beets
cherry tomatoes
mint leaves
hemp seeds

  1. Grab a big bowl and leave the kale to marinate.
  2. Grate all your veggies in a food processor, cut tomatoes and break off mint leaves and add to the bowl.
  3. Cover with hemp seeds.
  4. Slice up your avocado on top.
  5. Fill a smaller bowl with this salad, top with roasted potatoes and Beyond Meat Sausages and vegan mayo – delish!



String hopper Pilau with Ginger Lime Dressing

Today we had a potluck picnic of Indian families down at the park and I had a plan to make roti and sambol as it is an easy travel and easy share dish but my house was out of flour as we have been having amazing bread made by my hubby this week from the book Flour, Water, Salt, Yeast.

So I spied a packet of String Hoppers sent to me from my uncle in Australia and thought its a lovely day for a pilau with raw veggies mixed in and for the Indian inspiration add some flavours to match.

String Hopper (Rice Noodle) Pilau with Ginger Lime Dressing

String Hopper Pilau with Ginger Lime Dressing


1 packet String Hoppers  (available at Indian stores) 
or Rice Noodles (in the International aisle of Whole  Foods)
1 carrot grated
3 x spring onions sliced
As many tomatoes as you like
Lebanese Cucumber 
1 cup Raw cashews
Sesame oil 
Juice of 1 lime
Juice of 1 lemon
Pickled Ginger
Fresh Ginger (using the Microplane) to taste
Salt and Pepper to taste
1. Cook string hoppers using the directions on the packet РI poured boiled water on the dried noodles and it took 5 minutes. 
2. While the string hoppers are cooking grate your carrot in the food processor, slice your green onions, tomatoes, cucumber, coriander and avocado. 
3. Take the raw cashews and pulse them in the food processor.
4. Make the dressing by mixing the sesame oil, lemon and lime juice, pickled ginger and grate over some fresh ginger to taste. 
5. Get your salad bowl place the green onions, tomatoes, cucumber, coriander, cashews add the string hoppers and mix everything through.  
6. Dress your noodles with the ginger lime dressing and top with sliced avocado.
A super easy potluck meal and of so fresh and good for you! 

Tofu Chocolate Mousse in Jars

The other night we went out to a friends place for dinner and we were to bring the dessert for the night РI wanted to try a chocolate mousse without cream, butter or gelatin. I looked through a vegan cookbook that I bought ages ago and found a recipe for Chocolate Dream Mousse РI messed with it a little as I had only half the tofu and I used real dark chocolate which was so decadent though still light. Of course this can be vegan by using nondairy chocolate chips. 
Tofu Chocolate Mousse in Mason Jars
1/2 cup raw cashews
1/2 cup water
1 1/4 cups dark chocolate or your favourite chocolate
Two (12.3-ounce) packages firm silken tofu
2 teaspoons vanilla
6 tablespoons Maple syrup
6 tablespoons dutch cocoa (or to taste, depending on the richness of  the chocolate used) 

Fresh strawberries
Pomegranate seeds
Puree the cashews and water in a food processor until thick, white and absolutely smooth and creamy. Remove the mixture from the blender, and set it aside in a bowl. Place the chocolate in a dry metallic bowl, and place the bowl over low heat. Stir occasionally until the chocolate has melted completely. The chocolate should not be allowed to become too hot, or they can become grainy; they just need to warm to melt. Be sure not to get even a drop of water in the chocolate, as this will also make the melted chocolate grainy. 
Combine the tofu, melted chocolate, vanilla, maple syrup and cocoa to taste in the food processor (no need to wash it out after the cashews), and puree until smooth, scraping down the sides as necessary. Pour this chocolate mixture into the cashew puree, and fold with a whisk until combined thoroughly. Pour into mason jars, add strawberries and pomegranate seeds and chill for several hours before serving. 
Individual dessert treats ready for dinner
Delicious strawberries and pomegranate seeds on top of the chocolate mousse

Braised radish – who knew?

Radish fresh from the farm 

After finding some inspiration from this Crostini with Seared Radish recipe on the New York Times I discovered that radish could have a totally amazing flavour even just braised with butter Рso I gave it a try and the outcome was so tasty. It has been tricky with CSA box deliveries and working out what to do with radish Рyeah eat them raw but sometimes my kids find them a bit hot so this recipe is going to be bookmarked.