ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela!  This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges  ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!)   Directions:  Pre-heat oven to 180 degrees celsius.  Cook rice according to packet instructions. Set aside until needed.  Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through.  In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.  Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus!  EAT!     

Soooo enchiladas are DELISH! I absolutely love them and I just made these BOSS vegan ones to impress a vegan in the office....It totally worked. HAHA.  Ingredients: 420g can Macro Black beans 200g Red Kidney Beans 2 tbsp Coriander, chopped 750g sweet potato, chopped into small chunks2 garlic cloves, 1 medium brown onion, diced 2 heaped tablespoons of nutritional yeast2 cups enchilada sauce 6-8 small corn tortillas1/2 cup vegetable stock1 lime, juiced 2 tbsp. Olive oil  Directions:  Pre-heat oven to 180 degrees celsius.  In a large deep pan, heat olive oil over medium to high heat.  Add onion and garlic to the pan and cook for 2-3 minutes, or until onion becomes translucent.  Add chopped sweet potato into the pan and stir continually for 2 minutes. Add vegetable stock and put a lid over the pan to allow the sweet potato to soften. Cover for 5 minutes.  Add black beans, kidney beans, nutritional yeast and coriander into the pan and stir through.  Add 1 cup of enchilada sauce and half a lime juiced into the pot and stir for a further 5 minutes.  Warm the tortillas, so they are easy to roll. Typically, you can do this in the microwave for 10 seconds.  Spoon 2-3 tablespoons of mixture onto one side of the tortilla and begin to roll towards the opposite side, closing in each side as you continue to roll to ensure it is all enclosed.  Continue to use up all the tortillas and the filling. Once you're finished, lay them seam side down into a deep baking dish.  Pour enchilada sauce over the top and bake in the oven for 15 minutes.  Remove and top with fresh corriander and a squeeze of lime over the top!  EAT! 

Ummm...How good is pumpkin? I feel like pumpkin is such an underrated vegetable and can be made SO delicious! It's the perfect side to and BBQ, Roast or even as a bulk part of your veggie meal!  Ingredients: 1kg Japanese pumpkin, skin on Pinch of salt and pepper (generous please!) 1 tsp dried rosemary 1/2 tsp paprika 1 tbsp balsamic glaze1 tbsp parsley, roughly chopped Directions: Pre-heat oven to 180 degrees celsius.  In a large mixing bowl, add pumpkin and sprinlle rosemary, parsley, paprika, salt, pepper and paprika over the top and toss well. **The reason I do it in a bowl is to ensure every bit of the pumpkin (this counts for all veggies) is coated and well oiled.  Arrange the pumpkin on a lined baking tray and drizzle the balsamic glaze over the top of all the pumpkin.  Bake in the oven for 40 minutes. Halfway, turn the pumpkin around and place back into the oven for the remaining 20 minutes.  Remove & serve with pesto! (best combo!)   

I absolutely love the flavours of this fish! Barramundi is a very mild and soft fish which is seriously good for those non-seafood lovers! It's a great place to start if you're wanting to add more fish to your diet! Ingredients: 1 small baby barramundi, cleaned2 tbsp. Soy sauce 2 tbsp. Fish sauce2 tbsp. Sesame oil2 tbsp. lime juice 1 long red chilli, deseeded and finely sliced 1 garlic clove, crushed 1 tbsp. ginger, grated 1/2 lime, sliced into wedges 1 tsp sesame seeds Fresh coriander to serve Directions:  Firstly, make sure your barramundi is clean/descaled.  Pre-heat oven to 180 degrees celsius.  Score your fish on both sides with a Sharpe knife.  In a small bowl, add the soy, sesame oil, fish sauce, lime juice, chilli, garlic and ginger. Mix well to combine.  On a lined baking tray, lay fish and pour over the soy sauce mixture. Used a spoon to make sure the flavour is evenly distributed.  Place the lime wedges over the top of the fish and sprinkle the sesame seeds.  Place the fish into the oven for 20 minutes, or until cooked to your liking.  Serve with fresh coriander on top! 

Oh my goodness, how GOOOOD is this zucchini cannelloni!?It's SO light, simple and bloody delicious!  Serves 6Ingredients: 5 large zucchinis, sliced thinly lengthways 2 garlic cloves, crushed500g light ricotta100g dodoni feta250g frozen spinach, thawed 1/2 tsp nutmeg 1/4 tsp chilli flakes 2.5 cups nap sauce 5 basil leaves + more to serve  Salt and pepper to taste Olive oil - for cooking4 tbsp parmesan cheese Directions:  Pre-heat oven to 180 degrees celsius.  In a large pan, heat a small splash of olive oil over medium to high heat.  Lay the zucchini flat in the pan and cook for 2-3 minutes, or until lightly golden. **These shouldn't be cooked too much, if they get too soft they may be difficult to roll. Once cooked, set aside to cool down.  In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well.  Lay one piece of the cooked zucchini flat on the bench and place 1 tbsp of mixture at one end. Roll towards the other end, wrapping tightly.  Lay the zucchini flat in a deep baking tray (zucchini end side down so it doesn't unravel) and repeat with the rest of the mixture.  Pour napolitain sauce over the top and sprinkle the parmesan. Place into the oven for 30 minutes. Serve! 

Makes 6 – 8 small individual cakes Ingredients: ¾ cup of pitted dates1.5 cups cashew kernels (un salted) 6 tbsp. desiccated coconuts (or shredded) ½ cup natural walnuts 1 tsp vanilla essence 4 tbsp. maple syrup1 cup organic coconut milk 1 cup frozen OOB organic mango ½ lime, juiced Directions: Boil water and soak cashews for 15 minutes.  Boil water and soak dates for 5 minutes before draining. In a strong food processor, add drained dates, walnuts, 3 tbsp. of maple syrup and 3 tbsp. of desiccated coconut. Blend until a chunky, but sticky paste. Spray a muffin tin with coconut oil to ensure nothing sticks. I used a silicone muffin tin so its super easy to pop out. Using around 1 tablespoon of mixture, press firmly down on the bottom of the tin to form a base. Set aside. Wash and clean food processor, ready for the next round of use. In the food processor, add cashews, 3 tbsp. of maple syrup, coconut milk and the remaining desiccated coconut. Blend until a SMOOTH consistency, this make take up to 10 minutes. The smoother the better, you don’t want a grainy mixture. Add the mango in after 5-7 minutes and continue to blend until super smooth.  Once smooth, fill the remaining space in the muffin tin to the top.  Freeze overnight with cling wrap and remove 30 minutes before serving. Serve with another dash of desiccated coconut and some more mango!