Here are a few of my go to recipes, when I'm craving something fresh and homemade. 

Pumpkin Feta Filo Pie

I’ve been making this for 21 years. Mix it with a Greek salad for a divine Sunday meal.

Here’s what you need:

Diced pumpkin

Chopped onion

Filo pastry

Silverbeet (or spinach)

Fresh dill

Feta (or vegan feta)

Parmesan (or vegan parmesan)

Butter (or vegan butter)

A shake of paprika, turmeric, and chilli

Roast the pumpkin and onion with chilli, paprika, turmeric and olive oil for 30 minutes, or until the pumpkin is tender. Sauté the silverbeet, and add to the pumpkin mixture with feta and parmesan. Gently mix it together to make the pie filling. Layer about 5 sheets of filo brushed with butter for the base. Add filling and scrunch some filo pastry over the top and bake at 160° for 20-30 mins.

Green Salad

The best companion to any dish. It’s my latest obsession.

I recently fell in love with a throw together green salad inspired by the Greek Maroulosalata. The difference is I up the nutritional value by doing finely sliced silver beet.

Here’s what you need:

Crunchy fresh lettuce (definitely not the weeds in a bag stuff)

A massive bunch of fresh dill

Good handful of shallots or spring onions or scallions (whatever you call them)

For the dressing: mix olive oil and I like to use lemon juice, or red wine vinegar, oregano, and salt.

The Best Baked Potatoes

These are perfectly crunchy on the outside, and like marshmallow on the inside.

Here’s what you need:

Thin skin organic potatoes, washed

Organic garlic, shopped

Organic olive oil

Sea salt

Oregano

Paprika

I mix these together and pop them in the oven at 170 or 160 degrees. The key is to cook them low and slow, an hour and ten minutes is normally enough.  I like to serve it with cultured butter and a little lemon zest and lemon juice.

Sonya’s Special Pico de Gallo

Here’s what you need:

Avocado 

Peeled Cucumber 

Tomato

Red onion

Fresh Lime juice

Coriander 

Tabasco

Salt

Chop the avocado, cucumber, tomato, and onion and coriander, and toss with the dressings. Serve up with some organic corn chips.

Here’s a few of my favourite Instagram accounts for recipe inspo

@veganexploregirl

@cookingforpeanuts

@that.veganbabe

@konkarapanagiotidis