Some footage from my Thursday, Friday and Saturday

01-05-2014 – 03-05-2014

Shot by Melissa Kilkelly

In Melbourne, Australia.

Thank you once again Shan for lending me your camera!!!!

SOUNDTRACK

Salka

Sigur Rós

Thursday was a boring day at home, the most exciting thing I did was making Shan’s awesome Mapo Tofu recipe which you can find in issue five of WILD FIRE =)

On Friday I went to Testing Grounds to see the beautiful Mother Cow my very talented vegan friend Soli made!

I hadn’t had dinner and was super hungry so Myke and I grabbed some vegan fast food from Lord of the Fries before we caught up with Frazer for some compassion meditation.

On Saturday I got to catch up with my beautiful friend Jena ❤ Who I have not seen in far too long!
We had a bite to eat at Smith and Daughters.

Later I saw Shan briefly for a chat before I headed to Loving Hut Northcote to have dinner with Chris, Miki and their beautiful daughter Izumi ❤ Kylie and Jas =) Myke joined us later on.
Then I said goodbye for now to my beautiful friend Frazer who is moving back to Adelaide temporarily, You are missed already!!

Gosh I love everyone in my life so incredibly much ❤ ❤ ❤

Have a wonderful week =)

love missy

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Saturday with the Curry King

26-04-2014

Laxmi works his magic in the kitchen!

Vegan Sweet Potato, Cauliflower Korma Curry.

 

Shot by Melissa Kilkelly

In Melbourne, Australia.

Thank you Shan for lending me your camera =)

SOUNDTRACK

May Nothing But Happiness Come Through Your Door

Mogwai

Vegan Sweet Potato, Cauliflower Korma Curry

2.5 cups of cauliflower (white)

1 cup of the cauliflower leaves, cover in boiling water.

Dice 5 cups of sweet potato, boil in water til soft.

In a pan heat 2 tablespoons of vegetable oil

And add the following

1 teaspoon of coriander powder

1 teaspoon of chilli powder

1 teaspoon of cumin powder

4 small green chillis cut in half

Add 1.5 cups of diced brown onion

6 cups of diced tomatoes

2 small cloves of garlic diced finely

½ inch piece of ginger diced

½ teaspoon of turmeric powder

Cook for 10mins

Then blend until smooth and set aside.

In an empty pan add 1 teaspoon of oil

Once heated add the following

½ teaspoon of cumin seeds

½ teaspoon of mustard seeds

25 curry leaves

2 chillies halved

Add the drained cauliflower

Cook for about 3 minutes stiffing occasionally, then put of the lid cook for about 2 minutes then add the blended tomato mixture with 1 cup of water, stir and simmer for ten minutes.

Add the sweet potato stir then add 2 cups of coconut cream and ½ cup of water (use it to clean the can if need be)

Simmer for 10 minutes then add ¼ teaspoon of salt and some coriander, stir and enjoy with rice =)

 

love missy

Tuesday

Some footage from my Tuesday.

29-04-2014

I live in zone two of the public transport system in Melbourne so I biked 10 km to a train station in zone one to save $3.00, I felt rather buggered after it! But it was a good reason to push myself! Maybe not having a job and wanting to save money where I can –  is good for me… =-) What am I saying?! Of course it is!!

I went into the city and caught up with some of my dear friends at Lentils as Anything in Abbotsford.

Lentils as Anything is a pretty darn awesome vegetarian not-for-profit organization that solely relies on customers, partners and volunteers! They always have a great selection of vegan food =) I love that when I go to the Lentils at Abbotsford, as it is serve yourself I can load my plate up with rice =-D it is very easy to carb up and fill up at Lentils and you pay as you can afford and I am grateful for that ❤

We also got pretty lucky that we were there on a day that some sweet baked goodies from Mister Nice Guys Bakery were being served =) This is a pretty amazing vegan bakery =)

There was a very gorgeous and friendly cat that made friends with Shan quickly (-= Unfortunately he didn’t like me as much and bit me, =-p

I briefly got to see Demi before she headed back to Brisbane! & met her friend Holly =)

Also I’m obsessed with making hot chocolate at the moment.

Footage shot by Melissa Kilkelly

In Melbourne, Australia.

Thank you Shan for lending me your camera!!!!!! =-D

SOUNDTRACK

Dead Sun

Moby

Sweet Potato and Pea Curry

 

This week I made a really simple yet tasty Sweet Potato and Pea Curry.
Here is the recipe so you can make it too, if you wish =)

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(Cook some rice)

In a pot put the following ingredients:

1 packed tablespoon of fresh or frozen curry leaves

1 teaspoon of mustard seeds

1 teaspoon of coriander powder

½ teaspoon of chilli power

1 small chilli chopped finely

½ cup of water

Simmer on medium heat, stirring now and then for about 5 mins

Then add 1 cup of water with 2.5 cups of cubed sweet potato, put the lid on and cook for about 10mins.

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Lower the heat a little and add ½ cup frozen (or fresh) peas

¼ teaspoon salt

½ cup coconut cream

Cover and cook for 5 mins, stirring occasionally

Turn off the heat, leave the lid on and let it stand for about 5 mins

Enjoy this curry with rice =)

love missy

20-04-2014

My life isn’t really all that exciting, most days when I get up I take a shower then have some breakfast, or visa versa, sometimes I wont do either of that I’ll just hop straight onto my computer and before I know it, it will be past lunch time and I still have not ate breakfast… I try not to do this to often! But I am hooked to the screen!

Now that I do not have internet access at home and I have to bike down to the local library to use the free Wi-Fi I think a lot is going to change for the better in my life, I’ve started to exercise more (more bike riding, yay!) and my dear friend Mel gave me a Pilates dvd!
Soon I’m going to be super fit and toned… haha, I can only hope so anyway!
I have many super awesome friends in my life that I love dearly! And one in particular who is very thoughtful and has let me borrow his camera for the past month! (my camera has not been fixed yet, mostly because I don’t have the money,… I’m in great need of a job!) sooo… this camera does video, and just recently I have started documenting my daily activities with video instead of photography like I use too! I’m really grateful that I have this camera to experiment with, I finally have some ideas on how to get creative again! But most importantly I’m so thankful for all the wonderful people I have in my life ❤

20-04-2014

On Sunday I painted my nails, went out for dinner and had some fun with friends ❤
If you so desire check out five minutes of my Sunday, via the YouTube video above =)

Butter London

Priti NYC

Loving Hut

Shot by Melissa Kilkelly
In Melbourne, Australia.

SOUNDTRACK

Kappa
Mogwai

xxx
love missy

Vegan Mushroom Balls

Last week I made an awesome spaghetti dish (-= It was so awesome I had it for lunch and dinner then ate the rest as a midnight snack.

Here is the recipe for the balls so you too can enjoy this low-fat high-carb very tasty and filling meal =)

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Vegan Mushroom Balls

Mushroom mix:

In a non-stick pan put 3 cups of chopped mushrooms (I used two large portabella mushrooms) with 1 cup of water

along with the following ingredients:

1 teaspoon of finely diced garlic

1 tablespoon of chopped shallots

1 packed tablespoon of chopped fresh basil

¼ teaspoon of salt

¼ teaspoon of finely chopped chilli (one small spicy chilli)

Cook on medium heat until the water has evaporated.

Pre heat the oven to 200 degrees celsius and line a try with eco-friendly baking paper.

I use  IF YOU CARE Baking Paper

In a bowl mix the following:

400g of canned lentils (I included the juice in the mixture)

½ cup of flour (use any flour, you wish, I used wheat flour but you could use rice flour/chickpea flour/lentil four etc)

Mushroom mix

Mush together these ingredients with your clean hands (I find this part so much fun)

Then add ¼ cup more of flour

½ cup of bread crumbs (use gluten-free if need be)

Mix together and use a tablespoon to measure the size of the balls, shape and put on the baking tray.

Bake for about 18 minutes.

Makes 30 mushroom balls.

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I mixed these mushroom balls in with some pasta sauce and served them on a bed of spaghetti then placed a mixture of cooked  pumpkin (with water – no oil), shallots, garlic, chilli, sundried tomatoes on top of the spaghetti/sauce/balls to finish I added a sprinkle of savoury yeast flakes, fresh cherry tomatoes, and shallots.

MmmmmMmmmm… delicious.

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Enjoy !!!!

xx
love missy