Mexican corn and quinoa salad

Alright guys – it’s nearly not salad weather anymore, woop!  Not that I hate salad or anything, I just prefer my food cooked (I’d be a terrible raw til 4 participant).

THIS salad however, is a winner.  Don’t tell your non-vegan friends it has quinoa in it though, because you know what they get like when they hear KEEN-WAH.  All they need to know is it’s tasty and yum and shut up and eat it.  Good.


Getting right into Mexican flavours lately, as you’ll see in some upcoming Instagram posts and posts on this here website.  Mexican food can be super vegan friendly, and something I rarely came across growing up, so excuse me while I get all “must. veganise. every. Mexican. dish.” on you.

This salad is awesome the next day so make a big batch and eat it when you need it.  Make the quinoa ahead of time and you’re laughing as well.



1/2 cup uncooked quinoa
1 cup corn kernels (I cooked two ears of corn under the grill and sliced it off, but feel free to use canned corn, or thawed frozen corn)
1 Tbsp olive oil
1 red pepper/capsicum, halved
1 jalapeños, thinly sliced
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh basil, chopped
1 tsp paprika
salt and pepper to taste
1/2 lime, juiced
2 green onions, thinly sliced
6 or 7 cherry tomatoes, chopped in half


Cook quinoa according to the packet directions.  Set aside to cool.

Place the halved pepper under the grill and char on both sides on medium-high heat, approximately 10 minutes on each side.  Remove from the grill and set aside.

When the quinoa is cooled down, add the remaining ingredients, along with the peppers/capsicum, and stir to combine.

Serve alongside your favourite Mexican dishes – of course!

Time to make: 10 minutes prep, 20 minutes to cook quinoa/peppers, 5 minutes to combine = 35 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 2, pretty simple stuff here.  Make it harder (but tastier) by grilling your corn before adding it to the rest of the ingredients

#nowplaying Modjo* – Lady (Hear Me Tonight)  (not my usual style but it reminds me of better times 🙂 )

Creamy vegan coleslaw


Another salad?  This is unheard of!  Coleslaw isn’t really a proper salad though, is it?  I mean, it doesn’t even have lettuce in it…

If you’ve ever wanted to make a creamy yet cholesterol free vegan coleslaw then let me show you how.  Raw cabbage is really, really good for you, and this recipe has two kinds of the stuff in it – plus carrots!  Therefore it must be a healthy salad.  Let’s not think about the mayo bit, shall we?  Good.

I’m yet to try my hand at making vegan mayo from scratch, but when I do you’ll be the first to know.  For the time being, I’ll be using the (delicious) pre-made stuff for recipes.  This coleslaw is great in summer if you’re after a crunchy, light side salad with your vegan nuggets (like these ones!) or something to add a bit of zing to your vegan burgers/baguettes.

Coleslaw is best eaten immediately, but can be stored in the fridge for up to 24 hours and still tastes delicious.  Give it a go and let me know what you think.



1/2 head of purple cabbage, thinly sliced

1 small green cabbage, thinly sliced

1 large (or two medium sized) carrots, grated

1/4 cup of red wine vinegar

3 Tbsp vegan mayo (I use Granovita mayonnaise which you can find at Holland and Barrett, Tesco and Ocado – this stuff is also gluten free)

1 tsp garlic powder/granules

2 Tbsp agave

1 tsp cracked pepper (more or less to taste)


Combine the cabbages and carrot in a large salad bowl.

Add the red wine vinegar and mix to combine.

Add the mayo and agave and mix to combine.

Add the cracked pepper and garlic powder and mix to combine.

Serve immediately, or place in the fridge until ready to eat.

Time to make: 10 minutes prep = 10 minutes, quick and easy!

On a scale of easy (1) to pull your hair out difficult (5) =  1, anyone can make this one 🙂

#nowplaying Iggy Pop – Sunday

Easy rainbow salad (vegan)


Yeah yeah yeah, vegans eat salad all day and all night, don’t they?

Surely you can tell by now from this blog the above statement just isn’t true, because I love vegan junk.  Every once in a while though you need to get some greens into you.  And some purples.  And oranges.  And quinoa.

This salad is great for a protein and iron hit (quinoa, edamame, spinach and pumpkin seeds are all so damn good for you) and perfect when the weather is hot and sticky.  If you’re not a fan of purple cabbage you can get the same colour effect with some shredded beetroot instead.  Just make sure you add your beets at the very end or you’ll end up with a completely pink salad.

I dunno, some people might like that though 🙂

You want some KEENWAH with them beets, brah?



1/2 cup cooked quinoa, cooled (preferably made the night before).  Tricolour quinoa looks ace in this recipe, but standard quinoa is also good.

1/2 cup edamame beans, fresh or defrosted from frozen

2 small carrots, grated

2 lightly packed cups of spinach, roughly chopped

1/2 large purple cabbage, grated (or two peeled and grated beets if you prefer)

handful of pepitas/pumpkin seeds (or sub for sunflower seeds if you prefer)


3 Tbsp apple cider vinegar

2 Tbsp olive oil

2 Tbsp lime juice (or lemon – doesn’t make a huge amount of difference but I prefer lime)

2 Tbsp agave nectar

1 tsp dijon mustard

sea salt and cracked pepper to taste


Combine the dressing ingredients in a small bowl/ramekin and whisk to combine.

Combine the salad ingredients in a large bowl and mix carefully to combine, so as to not rip the spinach.

Drizzle the whisked dressing over the salad and mix carefully.  Serve immediately.


Time to make: 10 minutes prep, 5 minutes assembling = 15 minutes

On a scale of easy (1) to pull your hair out difficult (5) =  1.5, one of the easiest, healthiest salads you can make!

#nowplaying DZ Deathrays – Reflective Skull

Potato salad (vegan)


Who doesn’t love potato salad?!  Actually, I never really liked it that much when I was younger, it always tasted really fatty and made me feel a bit bilious.  Non-vegan potato salad (with bacon) IS really fatty and gross, so it’s no surprise I felt that way.

So here comes a less-fatty and gross potato salad for you lot to try out.  You’re welcome.

I made the vegan bacon in advance (recipe here) and it’s amazing, but don’t feel like you have to use it.  There are other vegan “bacon” alternatives on the market, but IMHO they’re not nearly as good as the stuff you can make yourself.

Licks screen

In this recipe I bake the spuds first to give them a bit of texture, but feel free to boil them instead if you want something a touch more healthy (just a touch…).

Here we have it, creamy, rich, and not at all biliousness-inducing vegan potato salad.



750g red potatoes (I used a 750g pack of Albert Bartlett spuds -they’re pretty versatile)

1 Tbsp olive oil

1/2 cup vegan mayo (I use Granovita Mayola from Holland & Barrett, but there are other vegan mayo’s on the market that you could use)

1/4 cup sweet relish

1 tsp Dijon mustard (could also sub for seeded mustard – might try that next time!)

1/2 tsp onion powder

1 Tbsp fresh dill finely chopped (or dried if you don’t have fresh)

1/2 large red onion finely chopped


1 Tbsp chopped fresh chives

Small handful of vegan bacon


Preheat oven to 210C (400F).

Dice the spuds into bite sized pieces (around 1/2″ cubes).

Place spuds in a bowl with salt, pepper and the olive oil.  Toss until combined.

Place spuds on an oven tray and bake for around 45 minutes or until crispy. Stir halfway through cooking to ensure an even crispness.

Set aside spuds to cool.


Combine the remaining ingredients (apart from the chives) until well combined.  Place dressing mix in the fridge until spuds are fully cooled.


When cooled, add the spuds to the dressing and mix until spuds are fully coated.

Sprinkle with chives and vegan bacon, then EAT.


Makes enough salad as a side for 3-4 people

Time to make: 10 minutes prep, 45minutes in the oven, 5 minutes to combine = 60 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 1.5, easy once the spuds are done, just combine and serve

#nowplaying Super Furry Animals – BingBong