Ellie Bullen | Contributors - Nourish plant-based living

Ellie Bullen

Ellie Bullen - Elsa's Wholesome Life - in fresh fruit market stall
Ellie Bullen is a qualified dietitian and nutritionist with a passion for plant-based eating. She is the creator of the hugely popular food and lifestyle blog Elsa's Wholesome Life, and book by the same name. Her colourful, healthy recipes inspire people to live healthier lives by eating more from the Earth and less from a box.

Articles by Ellie Bullen

View ›
Recipe

Tasmanian hemp and pumpkin salad

This scrumptious salad is perfect for any occasion - hearty, nutritious, with a satisfying crunch!

- Ellie Bullen
View ›
Culture

Vegan globetrotter

Ellie Bullen of Elsa’s Wholesome Life shares her top ten vegan travel hacks for her fellow globetrotters.

- Ellie Bullen
View ›
Recipe

Pad see ew

Who doesn't love a big bowl of steaming noodles? Try this healthier version of one of our favourite Thai dishes.

- Ellie Bullen
View ›
Recipe

Mighty vegan burger tower with ketchup and mayo

Ellie Bullen has a true passion for creating dishes that are bursting with flavour and beautifully presented and, true to form, her vegan burger...

- Ellie Bullen
View ›
Recipe

Shiitake pumpkin dumplings

Australian nutritionist and dietitian Ellie Bullen loves homemade dumplings, and this combo is a particular favourite.

- Ellie Bullen

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Tasmanian hemp and pumpkin salad

Ellie Bullen

This scrumptious salad is perfect for any occasion - hearty, nutritious, with a satisfying crunch!

side dishstarter
entertainingsaladseasonal

“When I was in Tasmania, I visited a hemp farm right before harvest. I was lucky enough to have dinner in the field, surrounded by great people, while learning so much about this amazing plant. Our friends made this beautiful salad for us while there and I’ve been making it ever since.” – Ellie Bullen

Ingredients

Method

  1. Preheat a fan-forced oven to 180°C.
  2. Place the pumpkin in a baking dish and toss through half the oil, along with the sea salt and cinnamon. Transfer to the oven and bake for 30 minutes or until golden and cooked through. Allow the pumpkin to cool for 5 –10 minutes, then gently squash with the back of a fork.
  3. Meanwhile, place the kale, broccoli and lemon juice in a salad bowl and toss to combine. Set aside.
  4. Heat the remaining oil in a frying pan over medium heat and fry the tempeh for 3 minutes, tossing regularly, until golden and crispy. Transfer to a bowl, pour over the coconut aminos and toss to coat. Set aside.
  5. Add the hemp seeds, walnuts, tomato and avocado to the kale and broccoli and toss everything together. Add the pumpkin and tempeh to the salad and mix well to combine. Transfer to a serving bowl, scatter over the pea shoots, season with pepper and serve.

This recipe is an edited extract from The Global Vegan by Ellie Bullen, published by Plum. Republished with permission.

Ellie Bullen - Elsa's Wholesome Life - in fresh fruit market stall
Ellie Bullen

Ellie Bullen is a qualified dietitian and nutritionist with a passion for plant-based eating.

This recipe was originally published in Nourish Volume 8, No. 5 • View magazine

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Vegan globetrotter

17th February 2020
Words by Ellie Bullen
Category: Culture

Ellie Bullen of Elsa’s Wholesome Life shares her top ten vegan travel hacks for her fellow globetrotters.

I love sharing my experiences and teaching others how to live a healthy plant-based life through my blog, Elsa’s Wholesome Life, and my vegan cookbooks. But alongside food and wellness, my other big passion is travel! Living overseas has brought me many new experiences and helped me appreciate my home back in Australia. Living immersed in another culture has given me a greater respect for different ways of living, allowing me to be more open-minded about alternative food beliefs.

I’ve visited more than 20 countries across South East Asia, the Middle East, Europe, the South Pacific and North America. I am incredibly grateful to have been able to see and explore so many places. However, following a plant-based diet can sometimes be difficult when travelling and I’ve learnt to be more patient, respectful and accepting of other cultures and lifestyles. There were definitely times along the way where my diet wasn’t the most wholesome due to plant-based options being so limited, but I’m pleased to see how plant-based eating has gained popularity around the world. Following are my top ten vegan travel hacks to help you travel the globe while maintaining a healthy plant-based lifestyle.

Top 10 vegan travel hacks

1. Plane meals

When booking your flights, be sure to select your dietary requirements (VGML – vegan) and then double-check it in the airline’s booking system. If you buy flights via a third-party booking platform, your meal selections often won’t transfer across, so make the selection directly with the airline. Also, be aware that you can’t change your dietary requirements within 24 hours of travel.

2. Eat up

I like to have a decent-sized healthy meal before flying, whether at home, somewhere in the city you’re in, or even at the airport. I research what cafes are at the airport or in the city I am departing from to make sure I can get a good plant-based meal. You never know what they’re going to serve you on the flight, and if it’s long haul, it may be your last healthy meal for 24 hours.

3. Pack snacks

Pack some healthy snacks for the flight. I have packed my fair share of whole avocados in my hand luggage! This is my absolute favourite plane-travel hack. I eat them straight up with a spoon, or even better, I pack a mini container of salt, pepper and hemp seeds plus some rice cakes to make the perfect snack. I also love to pack bliss balls, popcorn, and health food bars that contain nuts, dates, seeds and coconut.

4. Drink water

Remember to stay hydrated! During long haul flights, it’s easy to become dehydrated due to the dry air conditioners. I pack my own reusable water bottle and while it needs to be empty before flying, you can have them refill it for you on board. When you are well hydrated, you’ll probably need to get up and use the toilet more often, which is a great chance to stretch your legs out during the flight.

5. City research

Always research the location you are travelling to for handy vegan food options. How easy it is to find these really depends on where you are travelling to. Some countries will have plenty of vegan dishes while others may take some navigating. For example, in Vietnam I found plenty of delicious food as long as I could communicate that I didn’t want fish sauce.

6. Local language

Learn a few key local words, including vegan, vegetarian, no meat, no dairy, and no eggs. Save them in your phone as this may help you to communicate your requirements better when ordering food.

7. Self-catering

If you are travelling to a country where it’s more difficult to eat out, then you may consider booking yourself an apartment or Airbnb with a kitchen, so you can prepare your own meals. During long trips, I like to break up all the restaurant food with some of my own cooking. Eating out for weeks on end can lose its enjoyment when you are just craving something healthy and homemade.

8. Market fresh

Research local markets so you can check out and buy some local ingredients! It’s always a fun way to try new ingredients plus experience some of the local culture. I’ve enjoyed this in South East Asia in particular!

9. Ethical activities

Another aspect of travelling more mindfully is researching the tourist activities you want to book. I look for eco-tourism certified companies and I avoid businesses that involve animal cruelty. Check other travellers’ bad reviews on Google, Facebook, and TripAdvisor to spot companies that aren’t as ethical as they portray themselves to be. For example, I will not support any company that allows elephant rides.

10. Cooking class

My absolute favourite tourist activity when travelling is to take a local cooking class. I book most of mine through Cookly, where you can filter for vegetarian or vegan-friendly classes. That way you know they can cater for plant-based takes on classic local dishes. These classes often come with some kind of market or farm tour, so it’s a great way to explore these as well as learn about local ingredients and how to prepare them. The cooking classes I’ve taken in various countries have been some of my favourite travel experiences. In Vietnam I learned about the aromatic herbs and spices used in their cuisine, and visited local farms by bicycle to pick organic greens. I’ve enjoyed wandering through the markets in South Korea and learning about the traditional Chinese medicines used there. In Mexico, I was inspired by the freshness of the ingredients and the flavour of the dishes. With so many amazing vegan-friendly foodie experiences around the world, I hope I’ve inspired you to explore all the beautiful and exotic countries out there!

This article is an extract from Nourish plant-based living Vol. 7 no. 7 • View magazine
Ellie Bullen - Elsa's Wholesome Life - in fresh fruit market stall
Ellie Bullen

Ellie Bullen is a qualified dietitian and nutritionist with a passion for plant-based eating.

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Pad see ew

Ellie Bullen

Who doesn't love a big bowl of steaming noodles? Try this healthier version of one of our favourite Thai dishes.

dinnerlunch
bowl foodsavourystir-fries
Thai

Ingredients

Serves 2

FOR THE SAUCE

Method

  1. To make the pad see ew sauce, pound the chilli and garlic using a mortar and pestle to make a paste. Add the rest of the ingredients and 3 tbsp of water and mix well to combine. Set aside.
  2. Dry-fry the cashews in a wok or frying pan over medium heat until golden. Remove from the pan and set aside.
  3. Place the pan back on the stovetop, increase the heat to high and add 1 teaspoon of the oil. Add the tofu and stir-fry for 2–3 minutes or until golden on all sides. Remove from the pan and set aside with the cashews.
  4. Add the remaining oil to the pan, along with the broccolini, snow peas, capsicum and baby sweetcorn. Stir-fry for 1 minute, then add the noodles and cooked tofu and stir-fry for another minute. Pour over the sauce and stir-fry for a further minute or so.
  5. Transfer the pad see ew to serving bowls, top with the reserved cashews and the Thai basil leaves and serve with lime cheeks on the side for squeezing over.

This recipe is an edited extract from The Global Vegan by Ellie Bullen, published by Plum. Republished with permission.

Ellie Bullen - Elsa's Wholesome Life - in fresh fruit market stall
Ellie Bullen

Ellie Bullen is a qualified dietitian and nutritionist with a passion for plant-based eating.

This article is an extract from Nourish plant-based living Vol. 7 no. 7 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Mighty vegan burger tower with ketchup and mayo

Ellie Bullen

Ellie Bullen has a true passion for creating dishes that are bursting with flavour and beautifully presented and, true to form, her vegan burger tower is as much a delight to eat as it is to behold!

dinnerlunch
barbecue
American

Ingredients

SERVES: 4

Tomato ketchup

Cauliflower mayo

To assemble

Moroccan-inspired vegie patties

Method

  1. To make the ketchup, place all the ingredients in a saucepan, cover and bring to the boil over a medium heat. Remove the lid and simmer for 8 minutes, or until the sauce has thickened. If you like your ketchup smooth, transfer the mixture to a blender and blitz until smooth. Pour the ketchup into a bowl and place in the fridge to cool for 30 minutes.
  2. To make the mayo, half-fill a saucepan with water and bring to the boil over a high heat. Add the cauliflower florets and cook for 8  minutes, or until soft. Drain and transfer to a blender or food processor along with the remaining mayo ingredients. Blend until smooth. Transfer to a bowl and place in the fridge to cool.
  3. To make the vegie patties, combine the quinoa and lentils with 2 cups of water in a large pot. Bring to the boil over a medium heat and cook for 12 to 15 minutes, or until all the water has been absorbed and the mixture resembles a thick paste. Transfer to a bowl and add the cooked sweet potato. Add the carrot, apricot, garlic, cumin, mustard seeds, cinnamon and salt and mash roughly with a fork.
  4. Form the mixture into eight patties and place on the baking tray. Sprinkle the patties with the sesame seeds. Bake for 45 to 60 minutes, or until the sesame seeds are golden and the patties are firm to touch. Set aside.
  5. Heat a frying pan over a medium heat. Add the pineapple rings and fry for 2 minutes on each side.
  6. To serve, place the rolls, spinach, tomato, onion and avocado on serving plates in the centre of the table, along with the warm patties, cooked  pineapple and bowls of sauce. Everyone then constructs their own burger and tucks in!
Ellie Bullen - Elsa's Wholesome Life - in fresh fruit market stall
Ellie Bullen

Ellie Bullen is a qualified dietitian and nutritionist with a passion for plant-based eating.

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Shiitake pumpkin dumplings

Ellie Bullen

Australian nutritionist and dietitian Ellie Bullen loves homemade dumplings, and this combo is a particular favourite.

side dishstarter
entertainingfinger food
Chinese

Ingredients

Makes 30 dumplings

Dipping sauce

Method

  1. Place the pumpkin in a saucepan and cover with water. Bring to the boil over a high heat and cook, uncovered, for 8 minutes, or until the pumpkin is soft. Drain, mash with a fork and set aside.
  2. Meanwhile, place the mushroom, bok choy, coriander, spring onion, chilli, ginger and tamari in a mixing bowl and toss to combine.
  3. Heat the sesame oil in a frying pan over a medium–high heat. Add the mushroom mixture and sauté, stirring frequently, for 3 minutes. Return the mixture to the mixing bowl. Add the mashed pumpkin and stir until well combined. Allow 5 to 10 minutes to cool.
  4. Place a dumpling wrapper on a clean work surface. Place 2 teaspoons of pumpkin mixture in the centre of the wrapper. Fold over one side to make a semi-circle shape, sealing the edge by pressing with a fork. (Or bring the two sides together vertically, pinching little folds to seal the edges).
  5. Set aside on a large plate. Repeat with the remaining wrappers and mixture. To steam the dumplings, place them in a single layer in a bamboo steamer over a saucepan of boiling water, cover and cook for 5 minutes. Cook in batches to prevent the dumplings from sticking together.
  6. To boil the dumplings, pour water into a large frying pan to a depth of a centimetre. Cover and bring to the boil. Carefully place the dumplings in the water, ensuring they don’t touch, and boil, uncovered, for 5 minutes. (You may need to do this in batches).
  7. If you like, you can then fry the cooked dumplings. Heat 1 tablespoon of sesame oil in a large frying pan over a medium–high heat. Add the dumplings and fry on one side for 2 to 3 minutes, or until golden.
  8. To make the dipping sauce, place the ingredients in a jar, seal and shake until well combined. Transfer to a shallow dipping bowl. Sprinkle the dumplings with the sesame seeds and serve on a platter with extra coriander, spring onion, sesame seeds and chilli and the sauce on the side.

TIP: You can make a big batch and freeze up extra dumplings so you have a quick snack or meal ready to go.

Ellie Bullen - Elsa's Wholesome Life - in fresh fruit market stall
Ellie Bullen

Ellie Bullen is a qualified dietitian and nutritionist with a passion for plant-based eating.

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YOUR INPUT