Gee Phelps

Not me posing with food again…😂 but it’s that time of the week! ✨Sunday breakfast ✨ and I’ll be making my vegan French toast 😏😏

2 slices of whole meal bread
3/4 cup milk (I use soy)
Pinch of sea salt
Tsp. Cinnamon
Serving of plant protein
Tbsp. Cornflour
2 tsp. Chia seeds
Dash of maple
Tsp. Vanilla extract

Whisk together and dip the bread in and cook in a frying pan for a few mins on either side! Serve with berries, caramelised banana and more maple 🍁

We all know that Cosmos are just a glorified vodka cranberry so make it a bit ✨spicy ✨ and use fresh strawberries! Go to the supermarket and buy up all those cheap punnets of strawberries and make some strawberry cosmos this weekend! Do it now!! 🍓😛🍸

1 shot of Vodka
1 shot of Triple sec
1 shot of fresh lime juice
Handful of strawberries blended with a dash of water and maple syrup/sugar syrup

Shake with ice and serve in a coupe!🍸🍸🍸

Strawberry & Coconut Cakes 🍓🥥 things are heating up and these are a great way to support our Aussie Strawberry Farmers and buy lots of these divine berries! They’ve got a sneaky hit of protein too 😉

Base

1 1/2 C Sunflower seed & walnuts
1/2 C shredded coconut
1 C dates, soaked in boiling water for 10 mins
Pinch of Sea Salt
Tbsp. Boiling water

Cheesecake

300g silken tofu
1 can chilled coconut cream
1/2 C shredded Coconut
1/3 C maple syrup
Punnet of Strawberries
Tsp. Vanilla essence

Blend together the base ingredients and press into 12 paddy cases in a muffin tray and pop into the freezer while you make the cheesecake. Blend together the cheesecake ingredients, excluding the strawberries, and pour 1/2 of the mixture into each cheesecake mould, pop into the freezer for an hour or more. Blend a handful of strawberries with a dash of water and some more maple syrup then blend with the remaining cheesecake mixture. Pour into the cheesecake moulds and top with sliced Strawberries and Coconut. Freeze for a further 2 hours then allow to soften for a few minutes before enjoying your nice icy and fruity treat! 🍓🥥🤍 if you want it a bit sweeter just add some caster sugar!

Enjoy 😋😋😋

The ultimate comfort food to batch cook this week- Vegan Mushie Stroganoff, using epic sour cream! Dibble’s sauces and condiments are honestly amazing, I love getting creative with them 🙌🏼 let me know if you try this recipe out!

Vegan Mushroom Stroganoff
(2 servings)
- 250g fettuccine
- 200g cup mushies, sliced
- 1/2 brown onion, sliced finely
- 3 cloves garlic, sliced finely
- 1 cup veg stock
- 1 1/2 tbsp. Tamari
- 3/4 cup Dibble sour cream
- Tbsp. Paprika
- Tbsp. Dijon mustard
- 2 tbsp. Nooch
- 2 tbsp. Flour
- Parsley to garnish

Sauté the onion and garlic in a large frying pan with a dash of olive oil or water, until they start to soften, then add the mushrooms. Whisk together the veg stock, Tamari, and flour then add to the frying pan once the mushrooms begin to brown. Then add the nooch, paprika, and Dijon mustard. Reduce the heat slightly and allow to simmer while you prepare the fettuccine. Once the fettuccine is ready, add to the pan with the sour cream and fold through the mixture. Cook for about 5 minutes then serve up with some fresh parsley! Et voila, a quick and easy, delicious stroganoff 🤌🏼

Tell me you’re in lockdown without telling me you’re in lockdown 🍞🍕 recipe- courtesy of

Vegan Ramen 🍜
Save this and try it this weekend! Perfect weather for it for us Sydney/Wollongong folk 🌧

For the Broth

- Fingernail size chunk of ginger, diced finely - 2-3 cloves garlic, diced finely - 2 shallots, sliced -1/2 red onion diced finely - 2 red chillies, sliced - dash of sesame oil - 1.5 L veg stock - heaped tsp Chinese 5 spice powder- 1 star anise - tsp white pepper - large handful of shiitake mushrooms - 2-3 tbsp. Tamari

Method

In a large pot on medium-high heat sauté garlic and onion with sesame oil until the onion begins to soften, then add ginger, chillies, and shallots. Sauté for a couple of minutes then add pepper and 5 spice. Stir until the flavours have infused, add a little water to the pan if it starts to stick. Add veg stock, star anise, Tamari, shiitake mushrooms then bring to the boil. Reduce the head and pop a lid on the pot and simmer for 30 minutes. While this is simmering, prepare 2-3 serves of ramen noodles (I used wholemeal hokkien noodles and they were delish). Once the broth is ready- assemble bowls with noodles, steamed bok choy, peas, corn, enoki mushrooms, and fried tofu and cup mushrooms then spoon broth into bowls and sprinkle with sesame seeds, et voila! Enjoy 🤌🏼

My Fysh Tacos from Feast Thrive 🌮🌮🌮
The first photo is from when my girlfriend made them for me, the next two are and enjoying them all the way over in Sweden! And the last three photos are from Saturday night, a bunch of my friends and I held a Taco competition and had a few strangers (now friends) come and judge them! These tacos took out the top prize but I was worried- Kian’s tacos were amazing and it was a close competition. Kian and I had so much fun- we made new friends, connected more with old friends, and had many laughs over good food and margaritas. Community and connection- what life is all about🙌🏼🤍

Some of the epic vegan food I had in Bali in May 2019 on a little solo trip I took there. Bali has some of the most amazing vegan restaurants and cafes 🙌🏼 my 10 days there was basically a little self-designed retreat- I meditated twice daily, spent time in nature, read books, hiked Mount Batur, and ate to my hearts’ content. I also went to a really interesting cooking class in a rural area west of Ubud where we walked barefoot in the fields and harvested fruit & veg and cooked up an epic feast! Gosh I miss International travel- where are you going first when you can? And where have you been that had amazing and memorable food? Let me know 👇🏼

Second up in my 5 pillars of health section of Feast & Thrive- Exercise! As we move into the cooler season in Aus, it’s important to continue to move your body throughout the day! This doesn’t have to mean you go smash yourself at the gym for two hours- this could be gardening, going for a long walk or bike ride, yoga, boxing, running errands. In the longest living populations in the world- The Blue Zones- the residents don’t spend 1 hour of everyday exercising, they move throughout the whole day. I personally spend an hour in the gym in the moving doing resistance training, then walk a lot during the day, and go for a long walk in the evening (not so much atm in this torrential rain!🌧). Exercise in ways you enjoy and that are sustainable for you!

It’s Taco Tuesday! Why not try my take on the much loved tradition and make this nourishing Taco Bowl from Feast & Thrive?😋🌮 this bowl is packed with all of the good tings- Complex Carbs, Fibre, Iron, Protein, Vitamin A, Vitamin C, Potassium, Antioxidants, Omega-3 Fatty acids, and soo many more phytonutrients 🙌🏼💚

Happy International Women’s Day! 💪🏼💪🏼💪🏼
I just wanted to put the spotlight on some of my favourite plant-based babes on ig! These women not only use their voices to encourage a plant-based and lifestyle, but also for self-love, empowerment, kindness, compassion, joy, and curiosity! Their different forms of activism and the way they lead by example are truly so valuable to the plant-based movement. These women radiate love and light and are a joy to follow. 🤍🤍