Roast Pumpkin with Tahini Yoghurt, Crisp Curry Leaves and Pomegranate

Roast Pumpkin with Tahini Yoghurt, Crisp Curry Leaves and Pomegranate
A delightful creation by Ash Hays that harmoniously combines sweet roast pumpkin with creamy tahini yogurt. The addition of crisp curry leaves and pomegranate seeds adds contrasting textures and flavors, resulting in a tantalizing dish that's both visually appealing and delicious. Continue reading

Croissant French Toast with Whipped Maple Cream

Croissant French Toast with Whipped Maple Cream
Looking to add an extra touch of sweetness to your morning routine this Easter? Try this Croissant French Toast recipe by Bec Taylor that will tantalize your taste buds. In just 30 minutes, you can transform flaky, buttery croissants into a decadent breakfast treat by battering and pan-frying them to a golden crisp. Top them off with a generous dollop of rich maple cream and a handful of juicy berries for a burst of fruity goodness. Savor the delicious combination of flavors and textures that will leave you feeling satisfied and energized throughout the day. Continue reading

In the Kitchen with Iselin Amanda Stoylen

In the Kitchen with Iselin Amanda Stoylen
Interview with Iselin Amanda Stoylen a certified health counsellor, fertility awareness educator, yoga teacher, birth and postpartum doula and author.  Iselin shares her Dreamy Matcha Cream Cake on a Chocolate Hazelnut Base recipe as well as her Creamy Hot Chocolate with a Kick recipe.  Continue reading

Creamy Vegan Mushroom, Leek and Kale Pie with a Spelt Crust

Creamy Vegan Mushroom, Leek and Kale Pie with a Spelt Crust

The perfect easy pie for when you feel like impressing your guests but have absolutely no idea what you’re doing. Packed full of mushrooms and kale with a spelt flour crust, it’s also super nutritionally dense!

For the crust:

  • 3 cups of spelt flour
  • 2/3 of a cup of water
  • 1/2 of a cup of olive oil
  • 2 tsp of salt

For the filling:

  • 500g of mixed mushrooms, chopped
  • 5 stalks of kale, chopped finely 
  • 2 leeks, finely sliced
  • 3 garlic cloves 
  • 2 sprigs of rosemary and 4 of thyme, chopped finely
  • 2 TBS of vegan butter (I used miyokos)
  • 1.5 cups of plant milk (I used oat milk)
  • 2 TBS of cornflour 
  • 3 TBS nutritional yeast
  • 2 tsp of veggie stock powder 


  • Combine the olive oil, water and salt in a large bowl and mix until the salt is dissolved
  • Slowly add you flour and mix
  • When you can no longer mix with your utensil, combine the remaining with your hands and knead the dough for 10 minutes
  • Once your done, covers in glad wrap and let it sit for an hour 
  • While you wait for the dough, start your filling
  • Add a little bit of olive oil to a pan along with the leeks and garlic and fry off until soft
  • Add in your mushrooms and herbs and cooking until they have shrunk in size
  • When you have enough room, add in the kale and completely wilt down. Season to taste. 
  • For the creamy sauce, melt the butter and add your flour. Slowly add in your plant milk, a little bit at a time, whisking as you go. 
  • When the sauce has thickened, add the nutritional yeast and veggie stock powder and mix well. Season to taste. 
  • Now add the sauce in with your mushrooms and kale and mix well! Here you can add more milk and/or butter depending on your desired consistency. I added in a tiny bit more milk.
  • Once your dough is ready, divide into two and roll both out with a rolling pin! You want your base to be thicker than your top layer of dough 
  • Assemble your pie, adding in the bottom layer of dough, then the mushroom filling and finally the top layer of dough. Pinch the two layers of dough together to make sure they’re sealed. 
  • Cook on 180 for roughly 20/25 minutes, just keep checking it! 

mushroom spelt pie


vegan spelt pie

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