I was going through some old photos a few days ago and found a picture of the Yaki Udon I had from Woking Amazing at the Food Truck Park in Thornbury. I love udon noodles, so naturally I had to attempt to recreate it the very next day, and so I did. This recipe is so simple, packed full of vegetables, and super filling, I am definitely looking forward to making it again.


Ingredients (serves 2)

  • 90g udon noodles
  • 1/2 cup edamame beans
  • 1 shallot, sliced
  • 1 large carrot, julienned
  • 1/2 red capsicum, finely sliced
  • 1/2 yellow capsicum, finely sliced
  • 1/2 wombok cabbage, shredded
  • 1 cup snow peas
  • 4 tablespoons soy sauce
  • 2 teaspoon vegan friendly dashi powder
  • 1 tbs fresh ginger, finely grated
  • 2 spring onions, sliced finely
  • sesame seeds, optional


  • Prepare all vegetables as directed above
  • In a small bowl combine soy sauce and vegan dashi powder
  • Defrost edamame beans by steaming in microwaves for approximately 3 minutes
  • In a pan lightly sautΓ© shallot, edamame, capsicum, carrot, and cabbage, until softened
  • Bring a pot of water to boil and add in udon noodles, cook for approximately 6 minutes or as directed on packaging
  • Add the udon noodles and the sauce to the pan with the vegetables, stir to combine all the ingredients, and serve immediately topping with grated ginger, sesame seeds, and sliced spring onion



Between being sick, being at university, and at work, i’ve had hardly any time to eat anything that resembles food, let alone pay any attention to this blog. I am still pretty busy with life right now, so I thought I would share this quick little recipe for the apple pie style oats I made at the start of the week. I’m currently obsessed with using tahini in everything and it was my first time having it on oats, but it actually tastes amazing (almost like a caramel sauce)! Try it out and let me know what you think!


Ingredients (serves 1)

  • 60g quick oats
  • 1 cup almond milk
  • 1 medium sized pink lady apple, finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tbs tahini
  • 2 tsp pure maple syrup
  • crushed walnuts, optional


  • In a bowl add oats, almond milk, half of the chopped apple, and spices
  • Stir until all ingredients are combined and microwave for 2.5 minutes (or cook on a stove top)
  • In a small bowl stir together tahini and maple syrup
  • Remove the oats from the microwave and top with the other half of the chopped apple, extra cinnamon, crushed walnuts, and drizzle with the tahini maple sauce



It’s been raining here all weekend which, despite the copious amounts of course work I need to do, inspired me to get back into the kitchen and do some cooking. I had a few red peppers in the fridge that needed using so I decided to stuff them, I wanted to try something different than my usual brown lentil bolognese sauce and ended up creating the spicy bean and rice mixture that you see today! I was pretty impressed with how they turned out considering I threw everything together in a pan, give them a try and let me know what you think!


Ingredients (serves 4)

  • 4 red peppers, tops cut off


  • 1 tbs extra virgin olive oil
  • 1 brown onion, diced
  • 4 button mushrooms, diced
  • 2 garlic cloves, minced
  • 1 400g tinned black beans, rinsed
  • 1 400g tinned corn kernels, rinsed
  • 1 400g tinned cherry or mini roma tomatoes
  • 1/2 cup long grain rice, rinsed
  • 1L vegan chicken stock, low sodium
  • 2 medium chipotle chillies in adobo, sliced
  • 1 tsp chipotle powder
  • 1 tsp ground cumin
  • 2 bay leaves


  • 1/2 avocado
  • 1 tsp lime juice
  • salt and pepper, to taste


  • Preheat oven to 180 degrees celsius
  • Prepare vegetables as instructed above
  • In a large pan heat extra virgin olive oil and add in garlic, diced onions and mushrooms, and sautΓ© until aromatic and soft
  • Add in the cumin, adobo chillies, chipotle powder, and bay leaves, stir gently for a minute
  • Add in the rinsed black beans, corn kernels, tinned tomatoes, and rice, bringing to the boil and simmering until rice is soft
  • Once the rice is cooked spoon the mixture into the sliced peppers, fill them up, place the pepper’s tops back on, and bake them in the oven for approximately 30-40 minutes, or until the outside of the peppers has softened and blistered
  • Mash some avocado with lime juice, salt and pepper, and spoon on top of the peppers to serve (optional but definitely worth it!)