Oh If I Had A Kitchen…

Traveling around is always fun and exciting, except if you have to eat certain foods…I am and have been a vegan for over five years. So while traveling it is hard to eat properly, M&S have some great salads and little things and eating avocado on rice cakes every night is alright but nothing can compare to a home made meal.

I have started a new board on my Pinterest about the foods I am going to make the second I get back to my apartment and to my kitchen, oh there are some yummy looking things in there. So to give you a little inside into the world of vegan food I thought I would put up some of my favourite creations of all time!




Raw Vegan Strawberry Cheesecake


  • 1 cup raw almonds
  • 1/2 cup raw pecans or walnuts
  • 2/3 cup chopped dates
  • 1/4 tsp sea salt
  • 1 1/2 cups raw cashew nuts, soaked overnight
  • 1/3 cup pure maple syrup
  • 1/4 cup fresh lemon juice
  • seeds of 1 vanilla bean
  • 1 cup chopped strawberries


  1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
  2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans. Set aside.
  1. In a food processor or high-powered blender, process the cashew nuts, pure maple syrup, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
  2. Add the strawberries to the mixture in the food processor and process until smooth.
  3. Add the mixture into the pans and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set.

***This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving.***


Screen shot 2014-02-15 at 11.18.12 PM


Cassies Pumpkin Salad

(This recipe has been a huge secret for a while now, it is soo good that I can even get  my 15 year old sister to get thirds and fourths of it!)


1 Butternut Pumpkin (Cut into cubes)

2 containers of grape tomatoes (Cut into halves)

2 Avocados (Diced)

3-4 tbs Marsala marinade (VEGAN)

500g Pine nuts (Can be toasted if you like)

Heaps of fresh baby spinach

Salt and Pepper to taste


1. Wash and roughly tear your spinach

2. coat the pumpkin in a small amount of olive oil and the Marsala paste, place onto baking try and bake at 150 until soft. Once tender leave it to cool slightly and then place in a large bowl.

3. Place the spinach, tomatoes, avocado and pine nuts in the bowl with the pumpkin, combine and add salt and pepper to taste.


Screen shot 2014-02-15 at 11.32.58 PM

Cassies Infamous Pesto

Now I know that this isn’t actually a meal but I put it on everything I can, whenever I have a dinner party I am always making sweet potato gnocchi with this pesto and fresh tomatoes…I always have a jar full of this yummy goodness in the fridge.


2 large bunches of fresh Basil

1 large bag of Baby Spinach

800g Pine Nuts

500g Almonds

3 Cloves of Garlic

Good Quality Olive Oil

Salt and Pepper


Place everything in the food-processer and process until slightly lumpy but combined. You want it to be slightly runny but still able to hold its shape.



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