All posts by purpldragon

Lazy Cat Kitchen_Vegan sun-dried tomato pesto

I tried this delisious Vegan sun-dried tomato pesto, another great recipe from Lazy Cat Kitchen that I tried. I had it on some red lentle pasta. It was super tasty but next time I’d add some vegies and chickpeas.

And here are some pictures of how mine turned out.

Lazy Cat Kitchen_ Lentils with roasted artichokes and peppers

This recipe turned out great. I did have to substitute fresh artichokes for ‘Coles Marinated Artichoke Hearts‘ because I couldn’t find fresh ones at the shops. I also didn’t peel the capsicums because to me they tasted good with the skin on. And other than catching my tea towel on fire nothing went wrong.

Here is the link to the original recipe Lentils with Roasted Artichokes and Peppers and her blog Lazy Cat Kitchen.

And here are some pictures of how mine turned out.

Stir fry

Serves 1


  • 90g soba noodles
  • 1 cup brocolli florrets
  • 1/2 zuchinni sliced thickly
  • 100g silken tofu cut into 3-4 chunks


  • 1.5 tsp brown sugar
  • 2 Tbsp soy sauce
  • 1 tsp garlic
  • 1/2 tsp sriracha chili sauce
  • 1 tsp sesame oil
  • 1-2 Tbsp water
  • 1 spring onion sliced


  1. In fry pan cover vegetables, tofu and noodles with boiling water. Cover and boil until noodles are cooked through.
  2. Meanwhile mix sauce ingredients in a cup.
  3. With slotted spoon carefully remove tofu.
  4. Strain noodles and vegetables in a colander.
  5. In same pan add sauce and bring to the boil. Add tofu and turn to coat. Transfer tofu to bowl.
  6. Return noodles and vegetables to pan and coat with sauce.
  7. Pour everything into bowl on top of tofu so the tofu is covered with sauce.

Chocolate Almond Brownie Cupcakes

Makes 12



  • 2 Tbsp coconut oil
  • 2 Tbsp olive oil
  • 1 cup brown sugar
  • 1 flax egg (beat 1 Tbsp ground flax meal and 1/4 cup of water)
  • 3/4 cup almond milk (or other plant milk)
  • 2 tsp baking powder
  • 2 tsp baking soda (bi-carb soda)
  • 1/2 cup gluten free self-raising flour
  • 1 cup almond flour
  • 1 cup almond meal
  • 1/4 cup coco powder


  • 1 Tbsp coconut oil
  • 1 Tbsp boiling water
  • 2 Tbsp coco powder
  • 1-2 cups icing sugar


  • 50g dark chocolate finely chopped
  • 12 fresh raspberries


  1. Preheat oven to moderate, 180-200 degrees Celsius in a fan force oven (350-390 Fahrenheit)
  2. Melt coconut oil in medium pot
  3. Remove from heat
  4. Add olive oil and brown sugar and stir
  5. Make flax egg in a cup by whisking flax meal and water with a fork
  6. Add to pot and stir quickly
  7. Add almond milk to pot and whisk to break up lumps
  8. Whisk baking powder and soda to pot and whisk
  9. Add flour and almond meal to pot and stir.
  10. Line 12 hole cupcake tray with patty pans
  11. Divide mixture between the 12 holes
  12. Cook for 30-45 minutes or until a skewer comes out clean when you insert it into a cupcake
  13. Allow to fully cool before icing cupcakes or the icing with just melt off
  14. Icing is optional but to make it:
  15. Using electric beaters in a large mixing bowl beat coconut oil boiling water and coco powder
  16. Slowly add icing sugar 1/4 cup at a time while continuing beating until the icing is a good consistency to spread
  17. If you add too much icing sugar and the mixture gets too thick just add water I recommend a teaspoon at at time it doesn’t take much to make it a runny mess
  18. If it’s too runny it will drip off as you can see in my picture and if it’s too thick it is hard to spread
  19. I like it about the consistency of peanut butter
  20. Then decorate with berries and chocolate
  21. Sometimes I use almonds or coconut instead

Flash Fiction: Border Crossing

Flash fiction partly inspired by Image Writing Prompt #289.

The Dark Netizen

Sivak was tense. However, he knew he could not let it show in his body language. Everything depended on it.

Sivak joined the line of cars waiting to clear the security check. The border crossing was one of the most tightly guarded areas. Sivak knew getting through the check post was not going to be easy. However, if he got through here, Sivak knew he was a free bird. The line of vehicles which had nothing to declare was much longer than the other line. Sivak would play it cool. He knew that the guards only stopped and searched people who looked suspicious and Sivak had taken great efforts to look plain. He had got rid of his immaculate beard, cut his hair and had combed them back. The addition of glasses gave his face a plain look. He had chosen to wear a loose shirt, that would hide…

View original post 334 more words

Short Story for Fandango’s Friday Flashback: A Discovery in the Snow, Part III

The third installment in a series of short fiction partly inspired by Image Writing Prompt #239. Here is part one.


For Fandango’s Friday Flashback, I’m sharing this bit of story that I originally posted on September 14, 2018. Somehow I didn’t have any posts from February 14 even though I’ve been blogging for two years.

I realize it’s been over a month since I last posted, but I hope to post more frequently beginning today. For starters, here’s the next installment of my multiple-part story “A Discovery in the Snow.” Part of the idea for this story comes from this prompt. You can read the previous installments here and here.


The bird-boy had taken up residence in Cassandra’s room. Wrapped in an old blanket and nestled in front of the fireplace, he lay in an uneasy sleep. As the afternoon wore on, he curled more tightly into himself, until only the tip of his feathered head peeked above his wing. Henri had been banned from entering…

View original post 1,018 more words


Stuck in a hole too scared to climb out

Uncertainty is scarier than the current pain

It’s familiar and in its own way comforting

And that one thought that returns

To reassure there is a another way out

It’s inevitable anyway why not surrender

The constant battle inside spilling out

Hurting everyone especially you

Not even the physical lashing out

The cruel things you tell yourself

You’re still not listening to the hurt

The wailing voice in your guts

The sounds that make everything churn

She doesn’t want to hurt you

She’s scared and maybe even angry

She’s impulsive and still acting out

You’ve been told so many time

Don’t reward it, ignore, ignore

It’s just attention seeking

Connection seeking sounds nicer

A more attractive frame

Choked with words that shouldn’t be said

Pressure has to be released somehow

It doesn’t have to feel so unsafe

Nutty Banana Bickies


5 bananas mashed
1/2 cup almond milk
3 cups of rolled oats blended (or use instant)
1 tsp baking powder
1/2 cup almond butter
1/2 cup tahini
1 cup chopped walnuts
1 cup dried cranberries
nut butter or jam to serve


  1. Preheat oven to 160-180 degrees Celsius.
  2. Mash and mix together banana, almond milk, oats, baking powder, tahini, almond butter or blend in a food processor.
  3. Stir in walnuts and dried cranberries.
  4. Spoon flat tablespoonfuls onto a baking tray. Makes about 24.
  5. Bake for 20-25 minutes until a bit crispy .
  6. Serve topped with nut butter or jam.


If you want sweeter bickies just add 1/2 cup of brown sugar to the bananas at the beginning.

Chocolate Almond Cake/Brownie (Vegan, Gluten Free)



2 Tbsp coconut oil
2 Tbsp olive oil
1 cup brown sugar (unpacked)
1 flax egg (1 Tbsp flax meal & 1/4 cup water)
3/4 cup almond milk
1/2 cup gluten free flour
2 tsp baking powder
2 tsp baking soda
1 cup almond flour
1 cup almond meal
1/4 cup cocoa powder
1/2 cup slivered almonds


  • Preheat oven to 180 degrees Celsius.
  • Melt coconut oil and olive oil in a medium saucepan on low heat.
  • Remover from heat and add brown sugar.
  • Make flax egg, beat flax meal and water together.
  • Whisk together flax egg and milk then add to saucepan.
  • Mix in dry ingredients except slivered almonds.
  • Grease and flour tin (20cm-20cm) or line with greaseproof paper.
  • Pour mixture into tin.
  • Top with slivered almonds.
  • Bake for 30-45 minutes depending on how moist you want them.
  • Tip out of tin onto wire rack.
  • Eat hot or cold.