Vegan Maca Chocolate Bites

28 Feb 2019 no comments peasandlove

This is a super easy and simple recipe for a fun and decadent dessert with no sugar in it but loads of richness!

Ingredients (makes 12):


  1. Soak your cashews in water for 1-2 hours
  2. Blend together your strained cashews, mac, maple syrup, coconut cream and vanilla. 
  3. Melt your chocolate and oil together in a bain marie.
  4. Fill up your cup cake cups with a spoon of chocolate and put them in the freezer for 15 mins 
  5. Remove them, place a spoon of your cashew and maca mix and top off with melted chocolate to cover them. 
  6. Place them in the freezer for another 30-35 mins. .

Enjoy! So simple and so delicious. 

Pea Bruschetta

27 Dec 2018 no comments peasandlove

When vegetables are in season they are at the most flavorsome and the most abundant. You often end up with loads of leftover veg that you can’t eat any more of but don’t want to waste. One great way to preserve peas without freezing or them losing their sweet flavor, is to preserve them in oil. This method gives vegetables added layers of flavor and can continue to be used at a later date.

Preserving your Peas

A jar

Lots of Olive Oil


3 Garlic Cloves

Salt and Pepper

Flavorings (chili, lemon, herbs, spices)

In a large, clean jar – place your fresh peas, chopped Garlic cloves, and any preferred flavorings. In ours we added cherry tomatoes, fresh ful, red onions and lemon rind but you can add basil or even chili if you prefer some heat. Once your ingredients have been placed in the jar, you must cover everything with oil until everything is submerged. Seal your jar well and place is it in a cool dry place for a couple of days so the peas have time to absorb the flavor. The longer they’re left, the better they taste – so think ahead. Store them in the fridge if you’re thinking of keeping them longer than a week and ensure your jar is sterile.

Making your Bruschetta

Marinated peas

1 Tablespoon Freshly Chopped Mint

1 Tablespoon of Pecorino (Omit for Vegan or replace with Vegan Parmesan)

Lemon Juice

Sourdough Bread

Place the marinated peas, mint, pecorino and lemon juice in a pestle and mortar and work with the pestle until well combined, but not so much so that the peas no longer have a noticeable texture or pulse in a food processor if you’re short on time. Serve on toasted sourdough bread with some more mint, lemon zest and/or pecorino sprinkled on top.

Potato Gnocchi

27 Dec 2018 no comments peasandlove

Gnocchi are heart warming and filling and make a nice change to conventional pasta. Whether served with a traditional tomato sauce or simply butter and sage – they work in a variety of ways. Making homemade gnocchi is simple and delicious. 

Serves 2-3


500 g of potato 

Coarse sea salt

1 egg yolk

50 g 00 Flour

sprinkle of black pepper

150 ml basil pesto 

Handful of cherry tomatoes

10 Fresh peas or beans

  1. Peel and boil your potatoes for about 10 minutes until they are flaky but not too wet and soft, they should crumble in your hands. Sprinkle the potato with a good amount of salt and pepper, add your egg yolk and flour and kneed into a dough consistency. Roll pieces of the dough out into a long sausage like form and cut into small gnocchi.
  2. When the potatoes are cooked process them through a potato ricer until they come out in a fine rice consistency. 
  3. Use a fork to form grooves in the gnocchi (this step is optional but it allows the gnocchi to hold on the sauce better. 

Your Gnocchi can be used with a variety of different sauces. We have tossed the gnocchi in basil pesto, fresh peas and cherry tomatoes and topped it off with a squeeze of lemon and parmesan. 

Pumpkin, Goats Cheese and Amaretti Risotto

27 Dec 2018 no comments peasandlove

Serves 2-3


Olive oil


1 small white onion

1 garlic clove 

1 cup Arborio Rice

500g pumpkin 

2 cups white wine

2 Ltrs Vegetable stock

10 amaretti biscuits

A large knob of butter

  1. Preheat oven to 220ºC. 
  2. Chop your pumpkin into 2cm cubes and place on a baking tray. drizzle them in oil and a good amount of salt and pepper and place them in the oven for 30 mins. 
  3. Finely chop onion and garlic and place in a large frying pan. Fry for 5 mins in butter, until the onion is soft and translucent. 
  4. Add the rice and coat it in the butter and leave it to cook for another minute. Add the white wine and leave it to cook until all the liquid is absorbed. Chop 5/6 sage leaves finely and add to the rice.
  5. When the pumpkin is roasted – remove it from the oven and place half the chunks to one side to use later. The other half can be placed in a food processor and pureed. 
  6. Slowly add the stock to the risotto until it is all absorbed and the rice has cooked for approximately 15-18 mins and is soft. 
  7. When all the water is absorbed – add the pureed and chunks of pumpkin to the risotto.
  8. In a clean pan, add a large piece of butter and fry some whole sage leaves until they are crisp. 
  9. Plate the risotto and sprinkle with crushed amaretti biscuits, goats cheese and fried sage leaves.

Maltese Burger

27 Dec 2018 no comments peasandlove

(Makes 4 Burgers)

1 Large Onion

1 Garlic Clove

2 Spoons of freshly made bigilla

1/2 cup Grated Carrot

1 cup of broad beans

Chickpea (Gram Flour)

Handful of Parsley

Preheat oven to 220c. This is a super quick and easy method of making a Maltese style vegetarian burger. Simply throw the onion, bigilla, broad beans and carrot in a blender and make a chunky paste (don’t make this too smooth – its more the combine the ingredients than make a paste). once the mixture is ready – add the parsley and enough flour to give the mixture a less watery consistency and be able to bind it into burger forms.  Place them in the oven for 15 mins until they are solid still soft on the inside. 

Pesto and Cherry Tomato Farro

27 Dec 2018 no comments peasandlove


(Serves 6-8)

  • 500g Farro
  • 500g Cherry Tomatoes
  • Olive oil
  • 2 Garlic cloves
  • 200 g Grana Padano shavings
  • 200 g Kalamata olives
  • 150 g Toasted shelled pistachios
  • 4 Spring onions

For the Pesto

  • 150g of Basil leaves
  • 100g toasted Pine nuts or pistachios
  • 100 ml Olive oil
  • 100g Parmesan
  • 2 Garlic cloves
  • ½ Tsp salt


1.     Preheat oven to 200 degrees.

2.     Place the cherry tomatoes in a roasting dish and drizzle them in olive oil, salt,  pepper and chopped garlic cloves, and place them in the oven for 30 mins to 45 mins (until they are softened but not disintegrating).

3.     Put the Farro on to boil in a large pot of water (follow packet cooking instructions – usually approximately 35 mins).

Make the pesto by placing all the ingredients in a blender until they become a smooth paste. You can amend the pesto to taste – whether you prefer it nuttier or cheesier or with more basil- it’s up to you.

4.  In a separate large bowl place all the remaining ingredients – chopped olives, spring onions and pistachios, add the cooked farro once it has cooled and the roast cherry tomatoes (with all their juices), add pesto to taste and top it off with Grana Padano shavings.

Vegan Korma Style Curry

27 Dec 2018 no comments peasandlove


For Curry Paste

  • 1 Large onion
  • 2 Garlic cloves
  • ¼ Cup cashews
  • ½ red chili (more if you like it hot)
  • ½ Cup of water
  • 1 Tbsp curry powder
  • ½ Tbsp turmeric
  • 1 Tsp ground cumin
  • 1 Tsp ground coriander
  • ½ Tsp all spice
  • Salt to taste


For the Curry

  • 1 Cauliflower
  • 1 Tin of chickpeas
  • Spinach
  • Coconut oil
  • 1 Tin of coconut milk
  • 10 Cashews
  • Any extra fruit or nuts you like to add.


1.    This quick and easy vegan curry is creamy and delicious and takes minimal cooking time. Simply throw all the curry paste ingredients into a blender and blend until smooth to make your curry paste. Feel free to try different combinations of spices and blends until you find what works for you – cinnamon for a sweeter taste, more chilli if you prefer your curries hot.

2.    Heat up coconut oil in a pan and throw in your chopped up cauliflower florets and chickpeas, cook these for 5 minutes then add your curry paste. Allow the curry paste and vegetables to heat through for approximately 5 minutes then add 100 ml of boiling water – bring this to the boil for 5 mins and then add your coconut milk, spinach, nuts and any other ingredients you choose to throw in and allow it to cook on high heat for approximately 5 mins. Turn down the heat and allow it to simmer until the water reduces and the curry thickens. Taste and adjust seasoning – if desired – add a sprinkle of brown sugar for a sweeter curry.

3.    Once your curry is nice and creamy, serve it on some fluffy basmati rice or with poppadom.


Carrot and Ginger Soup with Spiced Almond Brittle

27 Dec 2018 no comments peasandlove


•     5-6 large carrots

•     2 large white onions

•     3 garlic cloves

•     2 inches of fresh ginger

•     Olive oil

•     1 litre vegetable stock

•     1 can of white beans (cannellini or fava beans)

•     1/2 tsp of cumin

•     1/2 tsp of nutmeg

•     100g roughly chopped almonds

•     2 tbsp maple syrup

•     1/2 tsp cayenne pepper

•     1 tsp olive oil

•     1 tsp brown sugar


1.     Preheat oven to 250 degrees.

2.     In a large saucepan, cook the finely chopped onions, garlic, ginger and carrots in olive oil until softened (around 10/15 mins).

3.     Add the spices and cook for a couple of minutes. Add the vegetable stock, and beans and simmer on a low heat for 35 mins. Blend the soup until smooth and creamy. Add salt and pepper to taste.

4.     In a bowl, mix maple syrup, pepper, oil and sugar. Place the mixture on a baking paper lined baking dish and place in the oven until the sugar melts and brittle forms.


Caramelised Onion and Goats Cheese Tart

08 Jun 2018 no comments peasandlove

Ingredients for Caramelised Onions

  • 4 Large Red Onions
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup of Brown Sugar
  • 1 Tbsp Red Wine Vinegar
  • 1 Tsp Garlic Flakes
  • 1 Tsp Salt
  • 1 Dash of Olive Oil

Ingredients for Tart

  • Short Crust Pastry (Or any pastry you prefer)
  • 100g of Goats Cheese (or Feta)
  • 7/8 Small Mushrooms
  • 1/2 Cup of Walnuts
  • Handful of Spinach
  • 2 Sprigs of Thyme


In a saucepan, cook the onions in olive oil until soft. Add the rest of the ingredients and cook down until the liquid is gone (usually about 35 mins).

Preheat your oven to 200 Degrees.

Roll out your pastry and place it in a baking dish. Add your caramelised onions in a layer, topped off with mushrooms, feta, spinach and walnuts distributed evenly around the tart.

Top off with a sprinkle of salt and pepper and a few sprigs of thyme and drizzle some olive oil over the top of the tart.

Bake your tart for 25 mins and enjoy!


01 May 2018 no comments peasandlove

Day one was all about planning and preparing.

First I cleaned out my fridge: threw out anything that might throw me off track (be ruthless), chopped up all my random veg to use for dipping and snacking, made hummus, cleaned and chopped all my strawberries and saw what needed to be used up.

Then I planned my week of food over breakfast. This is easier since all my Peas & Love lunches are ready set – it takes some pressure off planning the week. Check out the menus here.

I usually have quite a large breakfast and lunch and try to eat less at dinner time. I always start my morning with a coffee,  I had a perfectly ripe avocado which only had a day left in it so I had that for breakfast – smashed on a brown bun with chilli flakes, then I had a smoothie (1 banana, 3 strawberries, spinach, almond milk, spirulina). So yes, lots of food at breakfast.

Then I hit the supermarket- I like to try and incorporate new ingredients or swap out old ones. I recently started having spirulina every day and found it incredibly effective.

So I topped up on:

Spirulina (I’ll include a whole post about this at a later date)

Apple Cider Vinegar – Great for digestion

Almond Milk- Slowly reducing my dairy intake

Turmeric Latte – Turmeric is another powerful superfood which I’ll expand on later

Baby Carrots to snack on (I ate 5 just taking the photo)

Farro Pasta – I’m a bit farro obsessed and comparing this pasta to normal integrale pasta – the dietary information is so much better. So bye, bye integrale.

Rye Bread – Instead of white or whole grain loaf. At least I still get to eat bread.

I was unlucky enough for day one to land on the eve of a public holiday so the temptation to go out for a few drinks was strong. I opted for tennis, followed by meeting my friends (for a bottle of water) for an hour- I could have killed for a glass of wine but I feel better this morning.

I snacked on hummus and veggies for dinner before my lesson and had a turmeric latte (with almond milk) before bed- now I’m gearing up for a run though all I really want is a pizza.

The struggle is real.