Friday, 8 May 2015


“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay

We often make the following recipe, and depending on the season we substitute the different vegetables listed below with other seasonal ones, ensuring they are finely chopped or grated (and drained) as they are available.

Savoury Vegie Cake

4 large eggs (or 5 small ones)
2 teaspoons baking soda
1/2 cup olive oil
3 tablespoons flour
1 bunch spinach, finely chopped
1 bunch spring onions, finely chopped
2 sprigs parsley, finely chopped
1 cup finely julienned green capsicum (drained)
1/2 cup grated parmesan cheese
Grated nutmeg, pepper and salt
Pine nuts for topping


Preheat over to 180˚C. Beat the eggs in a large bowl. Add oil, flour, baking soda, and seasonings. Then add the chopped spinach, spring onions, parsley, capsicum and parmesan.  Mix well and transfer to a greased non-stick cake pan. Stud surface of cake with pine nuts. Bake in the oven for about 45 minutes or until a skewer comes out clean.

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  1. I try and amuse the grandchildren each week with non-meat meals that are tasty and good looking. After we have had fish and chips, vegetarian quiche, pizza, pasta with smoked salmon and parmesan cheese etc.... I run out of ideas.

    Your Savoury Vegie Cake might provide another interesting alternative :)

  2. Oh, this looks good. Actually I pinned it into my Pinterest! Will be making it. Your chick pea curry looks good too.

  3. Yum! Will definitely try! :-)

  4. Looks great, recipe copied, thanks!