Asian marinated king oyster mushrooms

The meat for vegetarians! King oysters have little taste themselves, so when marinated in this flavour packed sauce, they are taken to a whole new level! Alternatively, they are lovely with garlic and butter on toast. My stomach is rumbling as I think of them!

Here, I have teamed them up with turmeric fluffy rice and fresh broccolini from my garden, with a little melted butter. When it’s that fresh, there is nothing like simplicity – let the greens shine!

You can serve the mushies with any asian greens, or even some edamame.


4 large king oyster mushrooms

4 tbsp organic tamari
4 tbsp rice wine vinegar
1 tbsp organic coconut sugar
2 small garlic cloves finely diced (or 1 large one)
1 tbsp sesame oil
pinch white pepper
green onion finely sliced
black sesame seeds
rice bran oil

to serve
steamed white rice *add 1/2 tsp turmeric whist cooking and a little sea salt
cooked broccolini *add a little nob of butter + course sea salt


Slice the king oyster mushrooms into 5 thin slices each (lengthways).

Add all of the marinade ingredients to a glass bowl. Stir well.

Add the slices of oyster mushrooms to the marinade, cover and pop in the fridge for at least 2 hours.

Add a little rice bran oil to a large frypan over a medium heat. Add the mushrooms in two batches and cook until caramelised on both sides (approx 8 mins cooking time). Don’t overcook, as they tend to become rubbery in texture. Add the remaining marinade at the end of cooking and reduce slightly.

Serve in bowls with the turmeric rice and broccolini. Drizzle the marinade sauce over the mushrooms.

Scatter with black sesame + sliced green onions.


I’d LOVE to know what you’re cooking – if you have tried one of my recipes, I welcome feedback! Thank you for following me.

Much love,

Kristy x


Curried Sausages (Vegetarian)

Take a trip back to your childhood, with this old banger (no pun intended). Curried Sausages and creamy mash. My childhood self loved curried sausages for being warm, comforting + full of flavour.

The perfect midweek meal.

Serves 4


1 tablespoon evoo
600g meat free sausages
1 x large brown onion, thinly sliced
2 x carrots thinly sliced
2 x garlic cloves diced finely
1 tablespoon curry powder
1 tsp cumin powder
1/4 tsp turmeric
2 cups organic vegetable stock
1 tbsp organic corn flour

mashed potato *make ahead and keep warm


Heat the evoo in a large pan over a medium heat. Cook sausages until browned. Set aside.

Add onion, carrot + garlic to the same pan and cook until the onion is translucent. Add the curry powder, cumin + turmeric and cook until fragrant. Add the stock. Return the sausages to the pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes.

Add 2 tbsp water to the corn flour to form a paste. Add to the pan and stir though. Remove the pan from the heat, once the sauce thickens.

Season well. Serve on a bed of creamy mash potato and drizzle sauce all over.


Happy nostalgic times,

Kristy x

*Add peas or spinach to the pan (just before serving) for that extra green goodness. You can also serve this dish with turmeric rice.

*Fun fact. Banger is Aussie slang for sausage.

BBQ Burgers (Vegetarian)

Vegetarians. Are you tired of eating the same grilled veg on the bbq? Well, look no further my loves. This is a great little addition for your outside cooking action.

It’s a simple go to, that you can make ahead – store in the fridge + cook when required.

For this recipe, use a good quality mustard (with no unnecessary additional ingredients). I do typically make my own mustard, but prefer the taste of the german mustard for this recipe.


makes 6


400g plant based mince
1 shallot
1 diced spring onion
1 small grated carrot
1 garlic clove (small)
1/4 cup rice crumbs
1 free range egg
1/2 tsp german mustard
Italian herbs (good sprinkle)
fresh chopped parsley  (1 tbsp)
sea salt
cracked black pepper



In a large bowl, combine all of the above ingredients with your hands. Season well. Shape into burgers and place on a flat dish.

Massage each burger with a little evoo. Grill on a hot bbq until nicely charred.

Serve with mustard, kraut and homemade relish.

Whirlpools of love,

Kristy x