roasted root vegetable pie - to her core
For Christmas last year (ie Christmas 2012) B bought me a Magimix food processor. I was super excited and when asked what the first thing I was going to make was, I excitedly declared it would be a pie. Fast forward 18 months and I still hadn’t even attempted a pie!
Every time the topic would come up “so when are you going to make that pie…” it was usually followed with “what type of vegetarian pies would you even make, they all have meat in them!” So I waited and waited until the day the idea for the most perfect vegetarian pie floated into my head and then I set about to making it.
Savoury roast pumpkin pie - to her core
As its currently winter over here, rich flavours and roasted root vegetables had to feature. I initially wanted an oaty, buttery crust, but I also toyed with the idea of a lighter cauliflower crust. I Googled a recipe and couldn’t find one. Turns out there’s probably a reason for that – cauliflower doesn’t really lend itself too well to pie crust. Don’t get me wrong – the flavour is great, but there’s none of that lovely, crisp pie shell that I love and so desperately wanted in my very first pie. I have included both crust options here however, but just be warned with the cauliflower one that while it caramelises beautiful, it doesn’t win many points in the crispiness factor, and when reheating the next day it went slightly soggy – but if you are going to be serving and eating the whole pie in the one go and are looking from a grain or gluten-free option then definitely give it a go. Otherwise, I’d definitely go with the deliciously buttery oat version, it not only tastes amazing, but the smooth buttery flavour is a lovely contrast to the sharp flavours of the satay seed dressing.
baked cauliflower pie crust - to her core
Roasted root vegetable pie -- to her core
Roasted root vegetable pie with peanut glaze
400g chopped pumpkin
400g sweet potatoPeanut glaze
1/3 cup peanut butter
3 Tbsp tamari
1 heaped Tbsp honey
3 Tbsp water
1 Tbsp rice wine vinegar

Buttery oat crust
1.5 cups oats – process until finely ground.
Add 1/3 cup almond meal and 1/2 cup mixed seeds (pepitas, sunflower, sesame)
1/2 tsp paprika
1/2 tsp salt
3 Tbsp organic grassfed butter, melted (or coconut oil)
2 Tbsp water

Caramelised cauliflower crust
1/2 cup mixed seeds
300g cauliflower (around 1/4 large head)
1/3 cup almond meal
1/2 tsp paprika
1/2 tsp salt
1/4 cup coconut oil.

1/3 cup mixed seeds (pumpkin, sunflower, linseed, sesame)

Preheat oven to 190 degrees || 375 F

Vegetables: Bake 400g each chopped pumpkin and sweet potato at 190 for 45 mins
Buttery oat crust: Add oats to a food processor and mix until finely ground, resmbling breadcrumbs. Add the almond meal, seeds, paprika and salt, and pulse a few times to combine and break up the seeds a little. Add the liquids and pulse again a few times to combine. The mixture should be crumbly at this point, but hold its shape when pressed together. Press into a 23cm/9″ lightly greased pie pan and bake in oven 12 – 15 minutes
Caramalised cauliflower crust: Add the seeds to a food processor and pulse a few times to break up a little. Add the cauliflower, almond meal, paprika, salt and coconut oil. Process until the mixture resembles large breadcrumbs, but will stick together when sqeezed between two fingers. Press into pan then bake 30 – 40 mins – you want it to brown, but careful not to burn it! Remember it will cook further after you add the pie filling.
Peanut glaze: Combine all ingredients in a bowl and mix to form a paste
To assemble pie: Reduce oven temperature to 180 C. Roughly mash the roasted veggies and place in the pie crust. Spoon the glaze over the vegetables and top with the seeds. Bake for 30 minutes, but check after 25 minutes. It should be starting to brown on the top. Remove form oven once cook, cook slightly in the pan and then cut and serve.


Serves 6

Creamy grain-free, veggie-packed porridge | to her core

We just arrived home from a lovely, relaxing weekend away – the first for our little family (ie, B, Maggie and me). The place where we stayed had very intermittent internet coverage, and it was actually really nice to be disconnected for the majority of the weekend.  We spent the weekend reading, watching movies (including one of my all time favorites that I watched this morning whilst B slept in), playing cards, and also fit in a few small walks. We cooked up a few delicious meals as well, I remade a yummy curry that I’d cooked a few weeks earlier plus our favorite pizza, and recipe-tested a few other dishes which will be making their way here in the coming weeks.

I have quite a few recipes banked up at the moment – I always underestimate the amount of time it takes to photograph and write up a post (other bloggers – is this just me!?) so lately I’ve been doing a lot of photographing, but not so much writing.  I think I get a little over excited about a recipe, make it and then move on to the next without sharing it here. I have been (slowly) writing them all up though, so I should be posting a little more regularly in the future.

Creamy grain-free, veggie-packed porridge | to her core

Something I have been playing around with lately is grain-free porridge. Whilst I do love a bowl of steaming, comforting oats, I’m always looking at new places to sneak in vegetables and I also love experimenting with new flavours and recipe idea, hence my resolve to find a tasty grain-free alternative to porridge, preferably one with a good dose of vegetables to boot.

This recipe uses riced cauliflower as the base – I find the cauliflower taste here to be extremely subtle, especially when you use coconut cream to cook with and add a little sweetener of some sort – I just used banana, but adding in some coconut sugar or raw honey would help sweeten and change the overall flavor of the dish, and therefore I have included the extra sweetener in the recipe here. If you’re still not sold on cauli-oats, you could easily substitute half the cauliflower for oats to still get that oat-y porridge flavor with the added goodness of the cauliflower. Or, try adding in some different flavours – cacao is great here (when is it not!?) or add some mashed, roasted pumpkin to create grain-free pumpkin pie porridge.

A final note – Apologies for the quality of the pictures here – the dark winter lighting has left me with some very interesting tones in my photographs, these ones had a very distinct blue tone to them once uploaded to my computer. Any tips related to however to manually set white balance would be greatly appreciated :)

Creamy grain-free, veggie-packed porridge | to her core

Creamy grain-free porridge (aka Cauli-oats)

2/3 cup packed riced cauliflower
2/3 cup coconut milk or cream
2 Tbsp dedicated coconut
1/2 ripe banana, mashed

1 tsp raw honey
1/4 tsp cinnamon
1/2 tsp vanilla

Rice the cauliflower by placing the roughly chopped florets into a food processor and processing until resembling rice.

Add to a saucepan with the remaining ingredients over low to medium heat and stir to combine. The mixture may be a little thick at this point, but it will thin out a little once its starts to cook and the cauliflower starts to soften.
Bring to a simmer and then reduce heat and cover, stirring every few minutes until cauliflower is cooked through, around 15 minutes
Serve topped with berries, coconut cream or yoghurt, chopped nuts or seeds.

Serves 1

CC image courtesy of Skånska Matupplevelser on Flickr

CC image courtesy of Skånska Matupplevelser on Flickr

The last few weeks I have run a series of posts on how to include more veggies in your diet (scroll down for all the links). Now that that’s done and dusted, I thought it would be fun to run a competition to further encourage you to get into the kitchen and get creating. This is a great opportunity for you to start experimenting with new ways to prepare and cook vegetables, and to start including more vegetables into you and your families’ diets.


So - lets get to the competition!

Firstly, the nitty gritty of it all -

The intention of the competition is to encourage people to start including more vegetables in their diet, through trying out different techniques and recipes. To enter, you’ll need to submit a photo of a dish you have prepared that focuses on using vegetables in a creative and interesting way. Photos can be submitted three ways

  • via Instagram - simply upload to your account and tag @tohercore and #eatmoreveggiescomp
  • via Facebook - upload to or if you have a public page, upload to your own page and make sure to tag me
  •  via email – simply post your pic through to tohercore (at) gmail (dot) com 

You have until midnight (AEST) on Friday, 15th of August to submit your photos

Photos will be judged based on creativity as well as what the dish means to you and how it has allowed you to easily include more vegetables into your diet, so please include a little of your story when you submit your photo.

Entry is available to Australian residents only


And now the exciting part -



The prize pack will feature some goodies from some of my favorite businesses and people, including



prize pack 1 550


  • Chef Avenue 3-in-1 vegetable slicer, to suit all your vegetable noodle-ing needs
  • A copy of Indira Naidoo’s The Edible Balcony, to enable you to grown your own produce, no matter how small your yard (or balcony!)
  • Some delicious clean-eating goodies, courtesy of my favorite local healthy treat-making extraordinaire Bale of Straw

prize pack 2 550



For a little inspiration, be sure to check out the recipes and techniques featured in the How to include more vegetables in your diet series -

Including more vegetables at breakfast time

Including more vegetables in your main meals

Including more vegetables in your sweets and snacks


 Good luck!!