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Josh and I have been loving these Smoky Tofu Buddha Bowls with Coconut Rice lately. To make things easier I have been using frozen broccoli, edamame and corn for this dish. I’ve used chipotle powder in the marinade, which can be hard to come across in Australia, but just sub it with smoky paprika. Please share this recipe with your friends and family who love Buddha bowls!

On our way to Finland via Tromsø Waking up to rain in a place like this is beyond dreamy. It was a quiet rain but still gave off a relaxed vibe as we prepared a small breakfast and packed up

This tasty tower of goodness (aka Delicious Vegetable Stack) is pretty easy to make and will wow your guests at a small dinner party or your loved one for a romantic dinner! The base is a butter bean puree, flavoured with fresh herbs and some sumac, then we stack it up… with layers of zucchini, sweet potatoes, tomato and then topped with a panko air fried mushroom! Then we garnish it with some homemade apricot relish (recipe coming for that!) – or you could use any relish, a macadamia crumb, and some crispy oven baked basil chips (optional). We’ve posted a video on our YouTube Channel on how to make this, check it out below: We’ve been adding a lot more content on our YouTube channel (not just food videos!), so please subscribe if you haven’t already! To make this recipe easier you can prep the butter bean puree ahead of time, as well as the macadamia crumb

Have you ever thought about joining a group of people walking to multiple vegan food venues and sampling their finest? Josh and I were lucky enough to get invited on a Vegan Tour of Melbourne by the new company – Melbourne Vegan Tours which is run by the lovely couple, Jess and Dan. Our tour began at Rice Paper Scissors in Brunswick St Fitzroy, where we enjoyed a Bloody Mary (Josh and I had a virgin one!) and devoured an eggplant bao which was a soft white bun housing delicious crispy fried eggplant