Kitchen Greens with West Village

The past two weeks I have been honoured to work with West Village in their beautiful green laneway for a series of green, winter focused workshops. 

West Village is a picturesque residential and lifestyle village set against the historic backdrop of the old Peters Ice Cream Factory. Cobblestone laneways, green spaces, boutique cafes, bars and speciality shops set the standard for a living that's unique to Brisbane. 

As promised to all the incredible attendees I have shared the recipes below for you to make at home. I would love to see your creations and know how you go tag @therealmissbliss to share your creations with me on IG. 

Workshop 1: Kitchen Greens

Herb & Quinoa Falafels


  • 5 cloves roasted garlic

  • 400g chickpeas (rinsed)

  • 1/4 cup tahini

  • juice of 1 lemon

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 bunch parsley

  • 1/2 bunch coriander

  • 1 cup cooked quinoa


  1. Place garlic, chickpeas, tahini, lemon juice, cumin, salt, parlsey & coriander in a high speed blender - blend till smooth paste forms

  2. Fold in cooked quinoa to the chickpea mixture

  3. Roll falafels (approx 60g) place in oven at 170 degrees for approx 20 minutes (or till golden)

Sunflower Pesto


  • 3 bunches basil

  • 560 grams sunflower seeds

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 20 grams nutritional yeast

  • 2 cloves rooasted garlic

  • 1 teaspoon lemon juice

  • 200 grams spinach or rocket

  • 125ml olive oil


  1. Place sunflower seeds into high speed blender - blend till past forms

  2. Add all other ingredients into blender with sunflower seed paste - blender till thick pesto paste forms

  3. To thin (if needed) add water to create thin sauce texture


Workshop 2: Winter Warmers

Vegan Broccoli Soup


  • 1/3 cup green curry paste

  • 2 tablespoons olive oil

  • 250ml coconut cream

  • 3 cups water

  • 500g broccoli - chopped into small florets

  • 2 cups spinach

  • 1 cup coriander

  • Salt + Pepper to taste


  1. Sautee green curry paste and oil - 5-8minutes

  2. Add coconut cream and water

  3. Mix in broccoli florets - simmer till broccoli is cooked throough (approx. 15 minutes)

  4. Take off heat and add spinach and coriander

  5. Blend in blender till smooth consistency forms

  6. Add seasoning - serve warm

Yiayia's olive bread


  • 1 medium brown onion - chopped finely

  • 3 tablespoons olive oil

  • 2 cups wholemeal flour

  • 1 cup self raising flour

  • 1 teaspoon dry yeast

  • 1 1/2 cups pitted kalamata olive - chopped into quarters

  • 1 cup chopped fresh mint

  • 1 3/4 cup water


  1. Combine flours & salt - mix well

  2. Add yeast - mix well

  3. Add mint, onion and olive - mix to form coat

  4. Combine with olive oil and water

  5. Mix well, this will form a VERY wet dough

  6. Once combined cover with glad wrap and set aside in a warm spot for 5 hours

  7. After first rising lay out baking paper and lightly cover with flour, place dough onto baking paper - form shape of your bread loaf

  8. Place the dough in your baking dish/loaf by picking up the baking paper and placing in the container - cover with glad wrap and set aside again for 45 minutes.

  9. After the final rising remove glad wrap and cover with the exact same size dish upside down (this will form a space for the dough to steam and rise in the oven)

  10. Cook at 220 degrees for 30 minutes, remove cover and cook for a further 10 minutes till golden.


Let me know if you have any questions and share your recipes with me on social @therealmissbliss

xo MB