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!!!!



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


Saturday with the Curry King


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 =)


May Nothing But Happiness Come Through Your Door


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


Some footage from my Tuesday.


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


Dead Sun


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


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 ❤


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.



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 =)


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.




Enjoy !!!!

love missy