Sweeter Things

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RAW CARAMEL SANDWICH BITES

CARAMEL

1 tablespoon rice malt syrup

6 medjool dates (seeds removed)

1 teaspoon vanilla essence 

1 cup coconut cream

BISCUIT

9 medjool dates (seeds removed)

1 cup desiccated coconut

1 teaspoon rice malt syrup

2 tablespoons almond meal

2 tablespoons maca powder

3 tablespoons coconut oil

1/4 cup coconut milk

3 tablespoons peanut butter 

1 pinch salt 

 

CHOCOLATE

2 tablespoons each of:

Cacao powder

Coconut sugar

Coconut oil

  

CARAMEL

Place all ingredients in a saucepan. Bring to the boil then reduce to a simmer for ten minutes. Remove from heat & place in a high speed blender or food processor.

Process until it becomes a smooth texture. Set aside.

BISCUIT

Place all ingredients in  a food processor. Pulse & then process until all ingredients are well combined.

Place in a bowl and mix ingredients further with hands. Set aside.

CHOCOLATE

Place all ingredients in a saucepan on medium heat. Continually stir until all ingredients have melted and are combined. Remove from heat.

 

In a six piece silicon muffin tray, line the bottom layer of each muffin case with one teaspoon of chocolate. Spread evenly.

In your hands, form a ball with the ‘biscuit’ mixture. Flatten the ball & then place on top of the first layer of chocolate. Repeat process until all moulds are filled.

Next, layer on top of the ‘biscuit’ with 2 tablespoons of ‘caramel’ mixture. Flatten with spoon so the caramel is evenly spread.

Layer the last biscuit layer on top of the caramel.
Spread the rest of the chocolate on top to complete the sandwiches.

Place in the freezer to set. Minimum 1 hour of setting time.

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SALTED CHOCOLATE CAKE

Dry Ingredients

1 cup almond meal

½ cup buckwheat flour

½ cup arrowroot flour

1 teaspoon gluten free baking powder

2 tablespoons cacao powder

½ teaspoon sea salt

 

Wet Ingredients

2 eggs (2 heaped tablespoons apple puree – vegan option)

1 cup pure maple syrup

¼ cup almond milk

1 teaspoon vanilla essence

1 tablespoon dairy free butter

80g ‘carob chocolate’

80g dark (70%) chocolate

1 teaspoon dairy free butter (for greasing)

 

Preheat oven to 180c (fan forced). Grease a baking dish with butter. Set aside.

In a bowl, place all dry ingredients, mix together until well combined.

Once combined, create a well in the middle of the dry ingredients.

In a separate bowl, whisk eggs. Pour in maple syrup, vanilla essence & almond milk. Mix all together, and then pour into dry mix. Stir until combined.

In a saucepan or in the microwave, place dairy free butter & chocolate. Heat until melted. Pour into cake butter & combine well.

Pour batter into baking dish. Bake for roughly 40 - 45 minutes (keep an eye on it – by placing a knife in the centre of the cake. If the knife comes out wet, it needs to cook for longer).

 

 

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APPLE, RHUBARB & CARAMEL PUDDING

4 green apples (peeled and diced)

4 rhubarb stems (3/4 cup, diced)

80g ‘Loving Earth’ vegan caramel chocolate 

200ml coconut milk

200ml water

2 tablespoons honey 

TOPPING

5 cups granola (see recipe in snacks section)

1 cup almond meal

4 tablespoons honey

 

Preheat oven to 190c (fan forced).

Peel & dice apples, removing the core. Dice rhubarb stems. Place apple and rhubarb in a saucepan on high heat with coconut milk, water, and 2 tablespoons of honey.

Bring to the boil, then reduce to a simmer for roughly 15 minutes.

Pour apple, rhubarb mix into a baking dish.

Spread almond meal & granola on top. Gently massage the granola & almond meal together, so the liquid is slightly coating it.  

Drizzle honey on top evenly, and place into the oven.

Bake for 20 minutes, until golden on top.

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PEAR & RASPBERRY RIPPLE CAKE

BASE

1 tablespoon coconut oil (greasing)

Dry ingredients

1 teaspoon gf baking powder

1/2 teaspoon bi carb soda

3/4 cup almond meal 

1/2 cup gf self raising flour 

1 cup arrowroot

2 eggs

1 cup coconut sugar 

3/4 cup maple syrup 

1/2 teaspoon vanilla essence 

2 heaped tablespoons coconut yogurt 

1 cup almond milk 

2 1/2 brown pears 

1 cup almond flakes 

RIPPLE

45g vegan caramel chocolate (loving earth) or just vegan chocolate 

1 1/2 cups frozen raspberries

1 teaspoon vanilla essence

1/4 cup maple syrup 


Preheat the oven to 180c (Fan forced). Grease a large baking tin with coconut oil. Set aside.

In a large mixing bowl, combine flour; arrowroot, almond meal, gluten free baking powder & bi carb soda.

In a smaller bowl whisk eggs. Add coconut sugar, maple syrup, vanilla essence, coconut yoghurt & almond milk. Stir until well combined.

Pour wet mix into dry mix, and stir until all ingredients are combined well together.

Pour batter into cake tin and pop in the oven for 20 minutes.

While the cake is cooking, place all ripple ingredients in a saucepan on medium heat. Stir until all ingredients are melted and combined. Remove from heat. (This is a quick process).

Take out the half baked cake and pour the ripple sauce over it (it will drop through the cake creating a ripple effect). 

Thinly slice pears, and place the pieces of pear roughly on top of sauce, in different directions. 

Sprinkle a tiny bit of coconut sugar over the top of the pear (roughly a tablespoon), and half the almond flakes. Pop back in the oven to further cook.

Remove from oven after a total of 45 minutes. Sprinkle fresh almond flakes on top, and pour a tiny bit of extra maple syrup over the top of the fresh almonds.

Serve as is or with coconut ice cream.


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SLEEPY PINK NICE CREAM

2 cups frozen mango

1 tablespoon peanut butter

150ml dairy free milk

2 tablespoons vanilla protein powder

1 tablespoon ‘Luna Latte’ by Nutra Organics

1/2 teaspoon honey

In a high speed blender, place all ingredients. Blend until it has combined & become a smooth, creamy texture.

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ZESTY LEMON BREAD & BUTTER PUDDING

1 cup almond meal

1 cup coconut flour

8 medjool dates (torn)

3 medium sized lemons

1 tin coconut milk (400ml )

1 teaspoon turmeric powder

3 tablespoons honey or maple syrup

1 tablespoon vanilla essence

1 tablespoon cornflour (sifted)

3 tablespoons coconut oil (one for greasing)

1 cup coconut milk

 

Preheat oven 200c. Grease baking dish with 1 tablespoon of coconut oil, set aside.

Zest lemons, then cut in half.

In a saucepan on high heat, place tin of coconut milk, lemon zest vanilla essence, turmeric & honey or maple syrup. Squeeze lemons into the saucepan (ensuring no seeds get in your  ‘butter’ mix.

Bring to the boil then reduce to a simmer. Sift through corn flour, and bring back up to the boil, stirring consistently for around 10 minutes, reduce to a simmer for another minute. Set aside to cool.

In a mixing bowl, place torn dates, almond meal & coconut flour, combine. Add coconut oil. Lightly dampen the flour mix with the coconut oil. Place ‘bread’ in baking dish.

Pour over ‘bread’ your lemon ‘butter’ mix. Combine gently with a spoon. Pour over this mix a cup of coconut milk, so it has a ‘pudding’ look to it.

Place baking dish in a baking tin, half filled with water. This will ensure your pudding is moist & doesn’t dry out.

Place in the oven with some foil on top. Remove foil around half way through the baking process. Baking for roughly 20 minutes.

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CHOCOLATE PEANUT BUTTER BROWNIES

¾ cup maple syrup (1/4 cup set aide)

¼ cup honey (optional, use extra maple if vegan)

1 teaspoon vanilla essence

2 eggs (2 tablespoons apple puree if vegan)

1 ¼ cup coconut milk

4 tablespoons coconut oil (plus one for greasing baking tin)

3 heaped tablespoons peanut butter

1 ½ cups diced sweet potato

½ teaspoon gf baking powder

½ teaspoon bicarbonate soda

½ cup Gluten Free plain flour

1 cup cornflour

1 cup cacao powder (1/4 cup set aside)

Drizzle

2 tablespoons maple syrup

2 tablespoons cacao powder

4 tablespoons coconut oil

 

Preheat oven to 190c (fan forced). Grease a baking dish with coconut oil, set aside.

In a saucepan, bring water to the boil. Add diced sweet potato. Place a heat proof bowl on top of the saucepan. Add ¼ cup cacao powder, ¼ cup maple syrup & peanut butter. Stir until combined. Remove from heat and set aside.

Cook sweet potato for roughly 15 minutes. Drain. Add to food processor with ¼ cup coconut milk. Process until it becomes a smooth puree. Set aside. 

In a large mixing bowl, place cacao powder, flours, baking powder & bicarbonate soda. Mix until ingredients are combined.

In a separate bowl whisk eggs. Add maple syrup, honey, vanilla essence, coconut milk. Whisk until well combined and add to dry mix. Mix until smooth.  

Add cacao & peanut butter paste to brownie mix, further combine.

Fold sweet potato through brownie mix until it becomes a smooth consistency. Pour into baking dish.

Bake for roughly 30 minutes (just keep an eye on it). 

DRIZZLE:

Boil water in a saucepan on high heat. Place a heat proof bowl on top and add all drizzle ingredients. Mix until smooth. Pour over brown to serve.

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CHOCOLATE MOUSSE

2 ripe avocados

¼ cup cacao powder

¼ cup maple syrup

70g dark chocolate (melted)

1/2 cup coconut cream

2 tablespoons of coconut sugar

In a heat proof bowl on top of a saucepan filled with boiling water, add chocolate & coconut sugar. Stir until sugar & chocolate are mixed together, and completely melted. Remove from heat.

 Place avocados, cacao powder, maple syrup & coconut cream in a food processor. Process until well combined. Add melted chocolate to the food processor. Further combine. Chill for at least 1.5 hours in the fridge.

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LEMON PASSIONFRUIT

‘CHEESE’ CAKES

FILLING

250g coconut yoghurt

½ lemon (squeezed)

2 x medium sized passion fruits

¾ cup xylitol

BASE

1 cup coconut chips

9 medjool dates (pits removed)

1 cup desiccated coconut

1 tablespoon coconut oil

½ teaspoon vanilla essence

¼ cup tahini

1 tablespoon rice malt syrup

1 tablespoon coconut oil for greasing tin(s) 

In a food processor, place all the base ingredients. Pulse & then mix until well combined.

In a bowl, place yoghurt, passionfruit, lemon & xylitol. Stir until ingredients are combined. Once combined, begin to beat with an electric beater on medium speed.

Grease mini cake tins or large cake tin with coconut oil.  Place roughly a large heaped tablespoon of base mix within tins (roughly 1.5cm high), or if you’re doing a whole cake - place all the base mix within the tin and press firmly until a flat base is created, and the whole surface is covered. 

Place lemon cream on top of the base (around 3-5cm high), or 2cm high for whole cake.

Spread cream so it has a nice flat surface. Place in the freezer for 1-2 hours. Serve straight out of the freezer.

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DAIRY & GLUTEN FREE CHOCOLATE CAKE

3 eggs (vegan alt - 3 tablespoons apple purée)

1/2 cup maple or rice malt syrup

1/2 cup coconut sugar

1 tsp vanilla essence

1 1/2 cups dairy free milk of choice

250g dark chocolate (dairy free) (50g for icing)

2 heaped tablespoons coconut oil

1/2 tsp baking powder (gf)

1/2 tsp bicarb soda

1/4 cup cacao powder

1 1/2 cups almond meal

1/2 cup buckwheat flour

1/2 cup coconut flour

1 medium sized whole beetroot (peeled & grated) 

1 tablespoon dairy free butter (for greasing)

4 tablespoons dairy free butter (for icing)

ICING

1 cup icing sugar

1 tablespoon cacao powder

50g melted dark chocolate

4 tablespoons of dairy free butter

2 tablespoons dairy free milk

CAKE 

Preheat oven to 190c (fan forced).

Grease large cake tin of choice with dairy free butter. Set aside.

Place a saucepan on the stove with some water in it. Bring to the boil. Place a heat proof bowl on top of the saucepan, and place dark chocolate & coconut oil. Stir until melted & combined. Set aside.

In a bowl, place eggs & whisk. Add syrup, coconut sugar, vanilla essence, and dairy free milk. Stir until well combined. Set aside. 

In a separate, large bowl, place all the powders & flours, combine.

Make a well in the middle of the dry mix, and add the egg mix. Stir until well combined, and has become a cake batter.

Pour in the melted dark chocolate, and further mix.

Grate your beetroot & drain in your hands by squeezing. Fold beetroot into your cake mix.

Pour batter into cake tin and place in the oven. 

Bake for roughly 35-45 minutes. (Keep an eye on the cake, you can remove from heat and stick a butter knife into the middle of the cake. If it comes out with batter on the knife, it’s not cooked yet).

ICING

Place butter & icing sugar in a bowl. Using a fork, begin to mix together. Add cacao powder and dairy free milk. Begin stirring, removing clumps of icing sugar. 

Pour in melted dark chocolate and further stir. Pop icing in the fridge to further set. Ice the cake once it has cooled down completely.

Snacks & Condiments

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SPICED PEA & POTATO BALLS WITH FINGERLIME DRESSING

2 small white potatoes (grated)

¼ cup frozen baby peas

2 garlic cloved (diced)

1 shallot stem (sliced thinly, around 7cm from the base of the shallot)

2 tablespoons fresh coriander (chopped)

¼ cup water

½ cup chickpea flour

1 heaped tablespoon curry powder

1 teaspoon salt

4 tablespoons olive oil

 

Fingerlime Dressing

4 fingerlimes (flesh only)

1 teaspoon wholegrain mustard seeds

¼ lime (squeezed)

1 tablespoon maple syrup

1 tablespoon fresh dill (chopped)

2 tablespoons water

 

Grate potato. Squeeze excess liquid out of the potatoes. Place in a mixing bowl.

Add peas, coriander, garlic, shallot & to potatoes & combine well.

Add curry powder, salt & chickpea flour to the ingredients. Further combine.

Add water and combine until it becomes ‘dough’ like.

In a fry pan on medium heat, add 4 tablespoons of olive oil. Let it heat up for roughly 2 minutes.

While the oil is heating, begin to roll the dough into balls (around 2-3cm girth) (HAHA girth, that word cracks me up).

Add balls to fry pan, fry each side of the ball for roughly a minute each, or until golden.

Dressing –

Place all ingredients in a bowl & mix well until everything is combined.

Serve on the side or on top of the balls.

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GRANOLA

½ cup buckinis (caramelized buckwheat granules)

½ cup coconut chips

½ cup cashews & pecans (combined)

½ cup sunflower seeds

½ cup pepitas

¼ cup chia seeds

2 tablespoons cinnamon

1 cup rice malt syrup

½ cup coconut oil.

 

Preheat oven to 180c (fan forced). Line a baking tray with baking paper & set aside.

Place all dry ingredients in a bowl. Combine. Fold through rice malt syrup & coconut oil.

Once well combined, spread evenly on your baking tray. Bake for 20 minutes, or until golden. (Please note you may need to stir half way through cooking process to avoid burning).

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SWEET MISO EGGPLANT SALAD

1 medium sized eggplant (diced)

3 tablespoons olive oil

75g rockett

1/2 cup salted peanuts 

1/2 cup parsley (roughly chopped)

2 tablespoons white miso paste

1 tablespoon pickled ginger (diced)

2 tablespoons rice malt syrup

1 tablespoon peanut butter

1/2 cup water 

Preheat oven to 190c (fan forced). Line a baking tray with baking paper.

Dice eggplant into medium sized pieces. Coat in olive oil and one tablespoon of miso paste, until all eggplant is covered. Pop in the oven to bake for roughly 30 minutes.

While the eggplant is cooking, in a small mixing bowl, place one tablespoon of miso paste, rice malt syrup, peanut butter & water. Stir until combined.

Add chopped parsley & pickled ginger to dressing, and stir until all ingredients are well combined.

In a salad bowl, fold rockett & peanuts. Once cooked, add roasted eggplant to salad, and further fold.

Drizzle dressing on top, or keep aside & drizzle on as you serve up.

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GLUTEN FREE & VEGAN CHEESY GARLIC FLATBREADS 

1/2 teaspoon gluten free baking powder

1/4 cup buckwheat flour

1/4 cup coconut flour

2 tablespoons psyllium husk

1 teaspoon garlic powder

1 teaspoon mixed dried herbs

1 teaspoon salt 

1 cup water 

2 tablespoons coconut oil

1/4 cup olive oil (for frying)

 

TOPPING

2 garlic cloves (diced finely)

4 tablespoons olive oil

50g vegan cheese

 

In a mixing bowl, place all the dry flat bread ingredients.  Combine well.

Add coconut oil and rub into dry ingredients so a crumby texture forms.

Add water and begin to combine & then knead with hands until a ball is formed.

Place in the fridge for an hour to set.  

When the hour is up, remove from the fridge. Begin to roll small balls within your hands.

Sprinkle some fresh flour onto a flat surface. Knead with a rolling pin until they become very flat. Repeat the process until all the dough is rolled out.

Preheat oven to 190c (fan forced). Line a baking tray with baking paper.

Heat up some oil in a frypan on medium – high heat. Add individual flatbreads, cooking each side for 1 minute per side.

Once they are all cooked, add to lined baking tray.

Sprinkle diced garlic cloves over flat breads. Drizzle olive oil over the flat breads. Crumb the vegan cheese on top, and place in the oven.

Bake in the oven until all the cheese is melted. Slice into quarter pieces.

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VEGAN, GLUTEN FREE GOLDEN LOAF

1 cup Gluten Free self raising flour

1/2 cup arrowroot flour

1/2 cup nutritional yeast

2 tablespoons garlic infused olive oil

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon salt

1/2 teaspoon pepper 

1 cup boiling water

1 cube vegetable stock

1/4 cauliflower (chopped)

Preheat oven to 190c (fan forced). Line a baking dish with baking paper, set aside.

Boil cauliflower in a saucepan for 10 minutes, strain & set aside.

In a mixing bowl, place all powders and flours. Add olive oil & combine until the flour mix becomes semi crumby.

Boil some water, and dissolve the vegetable stock cube in a small bowl. Add to flour mix, and stir until well combined.

Fold through cauliflower. Once well combined, place in your baking dish.

Bake for 30-35 minutes.

Slice & eat as is. Or it tastes delicious with avocado & vegemite!

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MEDITERRANEAN SHARE PLATE

AVOCADO WHIP

4 medium sized avocados (seeds removed)

2 tablespoons nutritional yeast (optional)

1/2 cup water

1/2 lemon (squeezed)

1 teaspoon salt & pepper

TOMATO SALAD

3 punnets cherry tomatoes

1 medium sized bunch of basil

1/2 red onion

OTHER INGREDIENTS

1/2 lemon (sliced into wedges)

500g olives of choice

500g goats cheese (preferably soaked in oil)

110g Rockett

Place all avocado whip ingredients in a food processor. Blend until smooth.

Slice cherry tomatoes into halves. Dice red onion into super small pieces. Chop basil finely. Mix all together in a bowl with salt & pepper.

Drain olives & goats cheese.

Scatter rockett on a plate. Place tomato salad in the middle of the plate. Spread avocado whip around one side.

Scatter the olives, goats cheese and wedges of lemon around the salad.

Serve as is or with pita bread!

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DOUGHNUTS TWO WAYS

(V, GF, DF, RSF)

2 cups arrowroot flour

1 cup corn flour

1 tablespoon GF baking powder

2 tablespoons rice malt syrup

½ cup coconut cream

¾ cup coconut oil

 

CINNAMON TOPPING

2 tablespoons ground cinnamon

4 tablespoons coconut sugar

CHOCOLATE TOPPING

¼ cup cacao butter

2 tablespoons maca powder

2 tablespoons rice malt syrup

2 tablespoons coconut sugar

¼ cup water

 

Place flours in a mixing bowl & combine.

Add coconut cream & rice malt syrup. Stir until all ingredients are well combined & dough like (please note it may look like glue at first haha)!

In a frypan on medium to high heat, add coconut oil.

Roll 2cm balls in hands. Place balls in frypan to shallow fry. Flip over once browned off.

For the cinnamon coating – in a bowl, toss the coconut sugar & cinnamon. Once the balls are cooked, chuck them straight into the cinnamon mix, and roll them around so they are coated completely. 

For the chocolate coating – in a saucepan, place all chocolate ingredients, until everything has melted together and combined nicely.

Remove from heat and place on a lined baking tray. Put the chocolate straight into the freezer to set. This will need to stay in the freezer for minimum an hour, so you will need to do this prior to making the doughnuts. 

When making the doughnuts, roll the balls, and make a dent in the middle of the dough, so it looks like a crater. Place a tiny bit of chocolate in dent, and then roll the dough over the chocolate, so you can’t see the chocolate.

Place into frypan, as stated above. Once cooked, top with excess chocolate.

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VEGAN MERINGUE

400g (1 tin chickpeas)

125g xylitol

½ teaspoon cream of tartar

½ teaspoon vanilla essence

Preheat oven to 90c (fan forced). Line a baking tray with baking paper.

Strain chickpeas, keeping the liquid only. In a large mixing bowl, place liquid. Using an electric mixer, whisk for roughly 5 minutes, until it has become white & foamy, and doubled in size.

Add the cream of tartar and whisk for another minute. Slowly add the xylitol, whisking until the mixture forms stiff, glossy peaks. Stir in vanilla gently.

Transfer meringue to baking paper. You can either create one big meringue, or smaller ones. If you are making smaller ones, use a piping bag to create small meringues.

Using a spoon, create a nest, by making the centre more hollow than the edges.

Bake for 2 hours (do not open the oven). After 2 hours, let the meringues cool in the oven for another hour or so. 

Serve with fresh fruit, or chilled whipped coconut cream.

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SATAY SAUCE

½ cup honey (maple syrup - vegan option)

¼ cup coconut cream

1 tablespoon coconut oil

3 heaped tablespoons crunchy peanut butter

½ lime (squeezed)

¼ cup granulated peanuts

¼ cup water

1 teaspoon garlic salt

1 lemongrass stem (chopped finely)

Place all ingredients besides the water in a saucepan on medium heat. Continually stir. Pour in water once satay sauce is thick, to loosen it up, and further stir.

This recipe cooking process is quick, so make sure you’re working quickly with the sauce.

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BOUNTY BALLS

Filling-

1 ½ cups desiccated coconut

1 tablespoon hulled tahini

3 tablespoons honey (rice malt syrup- vegan alt)

3 tablespoons coconut cream 

Chocolate-

2 tablespoons cacao powder

1 tablespoon honey (rice malt syrup- vegan alt)

1 tablespoon coconut oil

¼ cup coconut cream

 

In a bowl, mix all the filling ingredients together until well combined. Once formed, begin to roll small balls. Place on baking paper and set aside. 

In a saucepan on medium heat, place all chocolate ingredients besides the coconut cream. Stir consistently. This will combine within a few seconds.

Remove from heat and pour in coconut cream. Stir until the chocolate becomes a lighter colour.

Dip balls into chocolate, covering all the surface, one at a time. Place back on baking paper and pop in the fridge to set. Store in the freezer.

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HONEY MUSTARD DRESSING

½ cup hulled tahini

2 cups water

1 ½ lemons (squeezed)

3 tablespoons honey (maple syrup, vegan option)

1 jar (240g) wholegrain mustard seeds

 

Place all ingredients in a bowl besides the water, stir until combined.

Slowly add the water continually stirring until your dressing becomes runny.

Keep in the fridge for up to 2 weeks.

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CASHEW CHEESE 3 WAYS

PLAIN CASHEW CHEESE

2 cups soaked cashews (overnight, place nuts in a bowl and fill with water)

1/2 cup nutritional yeast 

3 tablespoons Apple cider vinegar

4 tablespoons lemon juice

4 tablespoons of water 

1 teaspoon of salt

Drain cashews. Place all the ingredients in a food processor. Process until the consistency is really creamy and smooth (roughly 5-10 mins)

HERB CASHEW CHEESE

2 cups soaked cashews (overnight, place nuts in a bowl and fill with water)

1/2 cup nutritional yeast 

3 tablespoons Apple cider vinegar

4 tablespoons lemon juice

4 tablespoons of water 

¼ cup herb of choice (i.e coriander, parsley, basil)

Drain cashews. Using a food processor (or high speed blender), place all the ingredients. Process until the consistency is really creamy and smooth (roughly 5-10 mins)

GARLIC & BALSAMIC CASHEW CHEESE

2 cups soaked cashews (overnight, place nuts in a bowl and fill with water)

1/2 cup nutritional yeast 

2 tablespoons Apple cider vinegar

4 tablespoons lemon juice

4 tablespoons of water 

BALSAMIC GLAZE INGREDIENTS

2 heaped tablespoons of coconut sugar, honey, maple or rice malt syrup

5 tablespoons of balsamic vinegar

2 tablespoons olive oil

2 garlic cloves (diced)

salt & pepper to taste

In a small frypan on medium – high heat, place all ingredients. Cook until the glaze is bubbly and has a sticky texture (continually stir). Place glaze in the food processor with the rest of the recipe, and further process until well combined.

Drain cashews. In a food processor, place all the ingredients including the balsamic glaze. Process until the consistency is really creamy and smooth (roughly 5-10 mins).

Breakfast, Lunch & Dinner

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MEDITERRANEAN BAKED EGGS

4 eggs

1 red capsicum (finely sliced)

1/2 eggplant (diced)

2 garlic cloves (diced)

1 shallot stem (finely chopped)

1/4 cup coriander (chopped)

1/2 cup sweet potato (finely sliced)

2 white potatoes (diced into small pieces)

¼ jap pumpkin (diced into small pieces)

10 cherry tomatoes (sliced in half)

1 tablespoon curry powder

1 tablespoon ground cumin

1 teaspoon ground paprika

1 tablespoon dukkah 

1/2 cup water

1 vegetable stock cube 

1 tablespoon salt

3 tablespoons olive oil (for frying)

ROSTI’S

3 small white potatoes (grated, skin on)

1 garlic clove (finely diced)

1 tablespoon dill (chopped)

1/4 cauliflower heads (crumbed)

1 1/2 tablespoons chickpea flour

1 teaspoon salt

2 tablespoons olive oil (for frying) 

1 teaspoon salt (for dusting cooked rosti’s)

MEDITERRANEAN EGGS

 Preheat oven to 180c. Chop all your vegetables up.

In a fry pan on medium heat, place oil & all your vegetables. Sautee veggies for 15 minutes.

Add all spices, herbs & salt whilst the veggies are cooking. Combine well. Remove from heat once the 15 minutes is up.

In a baking tray, place vegetable stock cup & water. Whisk until stock cube is dissolved. Add all the veggies to the baking tray, making sure they’re all well coated by the vegetable stock water.

Make small holes within the veggie mix. Crack eggs into the holes. Sprinkle the top of the bake with extra salt & pepper.

Place in the oven to cook for 20 minutes.

ROSTI’S

Whilst the bake is cooking - grate potatoes. Squeeze grated potatoes within hands, removing excess liquid that the potatoes are holding. Place in a bowl.

Add crumbed cauliflower, garlic & dill to bowl. Combine.

Add chickpea flour & salt. Further combine.

Preheat oil in fry pan on medium heat. In your hands, mould rosti’s together but pressing firmly within the palms of your hands, until they are bound together.

Place in fry pan. Cook each side for roughly 1- 2 minutes (or until golden brown. Dust rosti’s with salt.

Serve rost’s with egg bake.

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KARAAGE CHICKEN BOWLS WITH CARAMELISED RICE, GREENS & KEWPIE DRESSING

(serves 6-8)

KARAAGE

8 chicken thigh fillets (diced into 2cm pieces)

3 cups potato starch flour

2 tablespoons salt

250ml Olive oil (for frying)

CHICKEN MARINADE

3 tablespoons sweet kepap manis

2 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon fish sauce (optional)

1 heaped tablespoon minced ginger

½ long red chilli (diced finely)

3 shallot stems (diced roughly 10cm long, from the white end)

 

SALAD

6 cups mixed lettuce leaves

½ cup coriander

3 shallot stems (diced, green end of the stem)

 

CARAMELISED RICE

1 cup sushi rice – 3 parts water

2 tablespoons white wine vinegar

1 red onion (cut in half then sliced thinly)

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons sweet kepap manis

1 tablespoon maple syrup

1 tablespoon minced ginger

1 teaspoon salt

KEWPIE DRESSING

2 tablespoons ‘Kewpie’ mayo

½ lime

3 tablespoons sesame oil

1 teaspoon maple syrup

½ cup ‘Kewpie’ Roasted Sesame Dressing

 

Begin by dicing chicken thigh fillets. Set aside.

In a large bowl, place all the chicken marinade ingredients. Stir until well combined. Fold the chicken pieces through so they are well covered by the marinade. Set aside & place in the fridge for up to an hour to marinate.

Whilst the chicken is marinating, Bring 3 cups of water to the boil in a saucepan. Once boiling, add sushi rice. Cook for roughly 20-25 minutes, or until the rice has completely absorbed the water.

Remove from heat & stir through white wine vinegar. Set aside.

Slice up red onion & add to a fry pan with the rest of the caramelized rice ingredients.

Sautee until onions become translucent. Remove from heat & fold through sushi rice. Sprinkle rice with salt & further fold until everything is well combined. Set aside.

Toss mixed lettuce, with chopped coriander & green shallots. Set aside.

In a bowl, whisk both kinds of ‘Kewpie’ mayo, sesame oil, lime & maple syrup all together. Set aside. 

Remove chicken from fridge.

Fill a plastic bag or bag with potato starch flour & salt. Hold the bag tight so everything is enclosed. Shake flour  for a few seconds so everything combines. Add chicken to flour & repeat shaking process so all the chicken is dusted in flour.

Place half of the oil in a fry pan on medium heat. Add chicken pieces to fry pan. Make sure there are gaps between each piece, so they don’t stick together.

Once the chicken starts to turn semi white, flip all the pieces to cook on the other side. Repeat this process until all the chicken is, golden brown, crunchy & cooked in the middle)

 (It was around 4-5 fry pans worth of chicken, if that makes sense haha).

 AND please note you will have to remove the old oil half way through the cooking process, and add fresh oil to stop burning).

Once all the chicken is cooked. Begin to construct bowls!

Place rice down, lettuce leaves, karaage chicken, then top with dressing!

Garnish options –

Fresh Chilli

Fresh Lime

Fresh Shallots

Fresh Coriander

Fried Shallots

Sprouts




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LAKSA

PASTE

2 garlic cloves 

1/2 birds eye chill

1.5 limes

1 knob ginger grated (5cm long)

3 shallot stems (15cm long per stem)

1 cup fresh coriander

1 tablespoon turmeric powder

1 lemongrass stem (10 cm long)

OTHER INGREDIENTS

4 tablespoons sesame oil

4 tablespoons sweet kepap manis

4 tablespoons soy sauce

2 tablespoons fish sauce (optional)

1 vegetable stock cube

2 tablespoons coconut sugar

2 tablespoons chilli jam

4 chicken thigh fillets (diced) (tofu vegan option)

2 cans coconut milk 

1 cup water

60g rice vermicelli noodles

1 zucchini chopped

1 cup snow peas 

Salt

*Fried shallots and sprouts for garnishing

In a food processor, place all the laksa paste ingredients, and pulse until well combined.

In a fry pan on medium heat, add soy sauce, fish sauce, sesame oil, sweet kepap manis, chilli jam, coconut sugar & vegetable stock cube.

Add paste ingredients to fry pan, and begin to cook. After around a minute, add chicken or tofu to slightly brown off.

Add coconut milk & water to pan, and stir until all ingredients are combined. Bring to the boil & reduce to a simmer.

Add zucchini & snow peas. Further cook for another 10 minutes.

Add vermicelli noodles to liquid and begin to soak noodles. The noodles should cook within 3 minutes.

Garnish with fried shallots, fresh shallots, and sprouts.

Serves 5.


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SWEET & SALTY ASIAN CHICKEN SALAD

WITH CAULIFLOWER RICE

CHICKEN MARINADE

10cm lemongrass (diced)

2 garlic cloves (diced)

1/2 red chilli (diced)

2 tablespoons coriander (chopped)

2 tablespoons honey

1/4 cup sweet kepap manis

3 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1/2 cup salted peanuts

2 tablespoons sesame oil

500g diced chicken breast

SALAD

1 cup snow peas (sliced)

2 heaped tablespoons coriander (chopped)

1/4 purple cabbage (thinly sliced)

1 corn cob (kernals grated off)

¼ cauliflower (pulsed)

2 tablespoons sweet kepap manis

2 tablespoons sesame oil

1 tablespoon soy sauce

1 tablespoon pickled ginger

 

Chop all marinade ingredients and place in a bowl. Stir until well combined. Add diced chicken, and coat until the chicken is well covered by marinade. Set aside in the fridge for an hour.

Slice snow peas & cabbage, place in a salad bowl. Slice down the corn cob, removing all the corn kernels. Place corn kernels & chopped coriander in with the cabbage and snow peas. Combine.

In a food processor or high speed blender, pulse cauliflower until it becomes ‘rice’ like.

Add cauliflower to a pan with sweet kepap manis, sesame oil, soy sauce & pickled ginger. Fry off slightly (roughly 5 minutes), continually stirring. Remove from heat and fold through salad.

In a fry pan on high heat, add the chicken and all the marinade. Stir continually so the chicken doesn’t burn (the whole cooking process should taking roughly five minutes, I always like to cut the largest piece of chicken in half to make sure it’s cooked).

Serves 5

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ONE POT SWEET POTATO & CAULIFLOWER CURRY

2 garlic cloves (diced)

1 cup fresh coriander (roughly chopped)

1/2 long red chilli 

2 tablespoons wholegrain mustard seeds

4 tablespoons olive oil

2 tablespoons curry powder

2 tablespoons Garam Masala

1 tablespoon ground coriander 

1 tablespoon turmeric powder

1 Cardamon pod

1 tablespoon cumin powder

1 vegetable stock cube

2 bay leaves 

600 ml coconut cream

1/2 large sweet potato diced

1/4 cauliflower diced

5 pitted dates 

4 cups water

1 teaspoon salt

1 cup long grain rice

 

Place olive oil, garlic, mustard seeds, chilli, fresh coriander, and all spices in a fry pan on medium heat.

Brown off for around 2 minutes. Add vegetable stock cube, bay leaves, sweet potato, cauliflower & coconut cream. Stir until combined. 

After around ten minutes of cooking, add pitted dates, salt & one cup of water. Bring to the boil, then reduce to a simmer. 

Add rice to frypan, and combine with the rest of the vegetables. Add another cup of water. Stir & bring back up to the boil.

Keep adding the rest of the cups of water as you go, when you see it reducing, continually stirring. This is to ensure that nothing burns & there is liquid for the rice & sweet potato to cook in.

Serve as is or with naan bread.

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HEARTY CANNELLINI BEAN SOUP

400g drained cannellini beans

2 vegetable stock cubes

2 garlic cloves (diced)

1/2 cup parsley (chopped)

1 brown onion (diced)

2 tablespoons olive oil

2 cups silver beet (chopped)

2 cups kale (chopped)

1 zucchini (diced)

3 tablespoons nutritional yeast

7 cups water

Salt and pepper to taste 

In a frypan on medium heat, add oil, onion, garlic, zucchini & cannellini beans. Brown off.

While those ingredients are frying, in a medium sized saucepan, bring water to the boil.

Add vegetable stock cubes and stir until dissolved.

Remove veggies from the frypan and add to vegetable stock water.

Add parsley, silverbeet & kale to water. Boil & then reduce to a simmer. This process is fast (roughly 10 minutes of simmering).

Serve as is or with fresh bread.

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VEGAN ‘SQUID’ WITH CHIPPIES & VEGAN TARTARE SAUCE

1 tablespoon sesame oil

1 lime squeezed

1 tablespoon grated ginger

2 tablespoons soy sauce 

1 tablespoon dill

1/4 red chilli diced

1 tablespoon white miso paste

230g fresh or drained jack fruit (not in syrup)

1/4 cup chickpea flour

1/2 cup corn flake crumbs

2 tablespoons each salt & pepper

Olive oil for frying

 

CHIPPIES

3 large white potatoes (sliced into chip pieces)

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

 

TARTARE SAUCE

3 tablespoons vegan mayonnaise

2 tablespoons dill (chopped)

3 medium sized pickled gherkins (diced finely)

¼ cup water

  

Drain jackfruit if necessary. Slice jackfruit into ‘squid’ looking pieces. 

In a mixing bowl, place sesame oil, lime, ginger, soy sauce, white miso paste & dill. 

Stir all ingredients together. Fold the ‘squid’ gently through the marinade. Set aside in the fridge for an hour.

Preheat oven to 200c (fan forced). Line a baking tray with baking paper. 

Slice potatoes into chips (slice straight down the middle, then from one side of the potato, begin to slice pieces to the other).

Combine the chips in olive oil, salt & pepper. Pop into the oven and bake for 45-50 minutes (just keep an eye on them). 

In a plastic bag, place flour, corn flake crumbs, salt and pepper. Hold the bag tight at the opening, so it is completely closed off. Shake flour until all ingredients are combined together.

Add ‘squid’ to bag, and gently toss, so all of the ‘squid’ pieces are dusted in flour.

In a medium sized frypan, add olive oil until the whole base of the pan is covered in oil. Let it heat up for around 3 minutes.

Add ‘squid’ to frypan, browning off on each side (roughly 1 minute per side). Repeat process until all the pieces are cooked.

Remove chippies from the oven when they are cooked.

For the vegan tartare – chop gherkins & dill. Place all in a bowl. Fold through the vegan mayo, until everything is well mixed together. Add ¼ cup of water & stir through, until the consistency becomes runny.

Drizzle tartare sauce on top of ‘squid’ & chippies.

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LEMON, PARSLEY & CHILLI MUSSEL PASTA

1 medium sized lemon (squeezed)

1 cup parsley (chopped)

3 garlic cloves (diced)

1 medium sized brown onion (diced)

1 long red chilli (diced)

375 grams mussels (fresh)

75g fresh rockett

1 medium sized zucchini (diced)

1 cup frozen peas

4 tablespoons olive oil

350 mL passata tomato sauce

400g tin diced tomatoes

2 tablespoons Italian dried herbs

½ packet gluten free spaghetti of choice

Salt & pepper to taste

 

Chop up all your vegetables. In a frypan on high heat – add olive oil, garlic, onion, chilli, parsley, lemon, dried herbs, frozen peas & zucchini. Fry until golden.

Add mussels, diced tomatoes & tomato sauce, salt & pepper. Further cook for another 10 minutes.

In a saucepan, bring water to the boil. Place spaghetti in the saucepan. Cook for roughly 15 minutes (taste a bit to see if it’s ready).

Drain pasta & stir through mussel mix. Fold fresh rockett through. Add extra salt & pepper to taste.

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VEGAN HALOUMI, BROWN RICE & QUINOA SALAD WITH DILL, APRICOTS & SWEET MUSTARD DRESSING

1 cup brown rice / quinoa mix

70g rockett

1/2 cup fresh dill (chopped) 

4 radishes (thinly sliced)

1/2 cup dried apricots (diced) 

200g vegan haloumi (diced)

2 tablespoons olive oil

Salt & pepper to taste

DRESSING

1 1/2 tablespoons whole mustard seeds

4 tablespoons coconut cream

2 tablespoons nutritional yeast

1/4 cup water

1 tablespoon coconut sugar 

Place quinoa & brown rice in a saucepan. Add 3 cups of water to 1 cup of rice. Bring to the boil & reduce to a simmer until cooked. Set aside.

In a frypan on medium heat, place olive oil. Add diced vegan haloumi. Fry until all haloumi has become a golden colour.

In a salad bowl, place rockett, apricots, dill & radish. Combine, Fold through gently, the brown rice & vegan haloumi.

In a small bowl, place all the dressing ingredients & stir until well combined.

Pour over the salad and gently mix with hands, so all of the salad is covered with the dressing.

Drizzle a bit of extra olive oil on top to serve.

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CHORIZO & VEGGIE STUFFED PEPPERS

6 small red capsicums

1 medium zucchini (diced)

1/2 red onion (diced)

6 medium sized mushrooms (diced)

1/4 cup chopped coriander 

2 tablespoons curry powder

3 tablespoons morrocan spice mix

2 tablespoons maple syrup 

2 logs of chorizo (diced) (vegan opt - quinoa)

Preheat oven to 210c (fan forced). Line a baking tray with baking paper.

Slice the tops off the peppers. Scoop out the insides of the peppers.

Rub coconut oil on the inside and outside of the peppers (including the lids). Place in the oven for 25 minutes, until slightly roasted. Remove from heat & set aside.

In a frypan on high heat, fry all the ingredients until well cooked. Remove from heat.

Place your filling inside of the peppers, with the lids placed on top, and pop back in the oven for a further ten minutes.

If you’re vegan, boil 1 part quinoa to 3 parts water. Bring to the boil and simmer until well cooked.

Stir through the vegetables, and fill the peppers with the vegan filling mix.


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VEGAN MEXICAN BAKE

BASE

2 tablespoons coconut oil 

1/2 large purple sweet potato (10cm long, sliced very thin)

230g (1 bag) white corn chips

FILLING

2 tablespoons coconut oil

1 red onion diced

2 garlic cloves diced

1 lime

1/2 long red chilli

1 teaspoon whole grain mustard seeds

1/4 cup fresh coriander (chopped)

2 tablespoons rice malt syrup (or maple)

1 medium sized red capsicum (diced)

1 teaspoon each curry powder, cinnamon, ground coriander, paprika, cumin & garlic salt 

400g diced tomatoes

400g black beans

1/2 cup nutritional yeast 

Topping 

1/4 cauliflower (chopped roughly)

1/2 cup nutritional yeast

1 cup water 

1/2 red onion

2 avocados

1/4 cup fresh coriander

1 lime

3 tablespoons red wine vinegar

Salt & pepper to taste 

1 cob of fresh corn (kernels only)

 

Preheat oven to 200c (fan forced). Line a baking tray with baking paper.

Slice purple sweet potato into thin pieces, coat in coconut oil , and add to baking tray. Place in the oven to slightly cook for 15 minutes. Remove from heat & set aside.

While the potato is baking, in a food processor, process corn chips until they become crumb like. Set aside.

For the filling - in a frypan on medium to high heat, add all the ingredients besides the black beans, tinned tomatoes & nutritional yeast, begin to fry.

Sautee veggies until the onion becomes translucent. Add beans & tinned tomatoes & nutritional yeast, stir until all ingredients are combined.

Bring to the boil and then reduce to a simmer. Remove from heat.

For the topping – In a separate saucepan, boil cauliflower for 10 minutes. Remove from heat & strain.

Place in a food processor with all the other topping ingredients. Process until it becomes a smooth texture.

Grease a baking dish with coconut oil. Layer the base and edges of the dish with crumbed corn chips, and purple sweet potato.

After you have created the base, pour the Mexican spice filling inside. Spread evenly.

Spread half of the topping mix over the filling. Place in the oven, and bake for 15-20 minutes.

Remove from oven.

Spread the rest of the fresh topping mix all over the bake. Sprinkle fresh corn on top.

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SIMPLE GREENS & MEDITERRANEAN VEGETABLES

GREENS

1 brown onion (chopped into thick slices)

2 garlic cloves (diced)

1 ginger knob (5cm length roughly, peeled & grated)

½ head broccoli (cut into medium sized pieces)

2 bunches buk choy (sliced down the middle of each stem)

3 tablespoons sesame oil

Chop up all vegetables, referring to above. Place sesame oil in a fry pan on medium heat. Add onion, garlic & ginger, begin to slightly sautee. Once those ingredients have been frying for 3 minutes or so, add broccoli & buk choy. Sautee further for another 10 minutes.

MEDITERRANEAN VEGETABLES

½ purple sweet potato (diced)

1 red capsicum (diced)

1 medium sized eggplant (diced)

1 large zucchini (sliced into thick pieces)

1 red onion (sliced into thick wedges)

125g cherry tomatoes (whole)

3/4 cup basil leaves (finely chopped)

2 garlic cloves (finely diced

4 tablespoons olive oil

110g goats cheese / vegan cheese (optional)

Salt & Pepper to taste

 

Preheat oven to 220c (fan forced).

Line a baking tray with baking paper. Set aside.

Mix all ingredients together in a bowl, ensuring that all ingredients are well combined.

Place vegetables on baking tray, and pop in the oven for 30-40 minutes (just keep an eye on them).

Serve with crumbed goats cheese or vegan cheese, or none at all, up to you!

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GREEN VEGAN SLAW

4 stems shallots (10 cm long, sliced from the base)

1 Lebanese cucumber (diced)

¼ Chinese cabbage (thinly sliced)

1 cup mint (chopped)

½ cup basil (chopped) 

DRESSING

2 avocados

1 lime

2 tablespoons nutritional yeast

¼ cup water

½ teaspoon each salt & pepper

  

Chop all ingredients & combine in a mixing bowl. Set aside.

In a small mixing bowl, smash avocados with a fork. Add juice of lime, water, salt & pepper, and nutritional yeast. Mix until well combined.

Add dressing to slaw and mix, ensuring all vegetables are covered with dressing.


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SPICED CAULIFLOWER, BASIL & DRIED CRANBERRY SALAD

¼ cauliflower (chopped into medium sized pieces)

1 tin (400g) chickpeas (drained and rinsed well)

½ cup dried cranberries

1 cup torn basil leaves

2 tablespoons curry powder

½ teaspoon turmeric

1 teaspoon cinnamon

3 tablespoons coconut oil

1 tablespoon each of salt & pepper

 

 Preheat oven to 200c (fan forced). Line a baking tray with baking paper, set aside.

Chop cauliflower & place in a mixing bowl. Drain chickpeas and rinse well. Add all ingredients into mixing bowl (keep half the basil leaves fresh, to add to salad after). Combine ingredients until well covered.

Place on baking tray and spread evenly. Bake for 20 minutes. Remove from heat and toss through fresh basil pieces.

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SIMPLE PASTA BAKE

3 tablespoons coconut oil

1 brown onion (diced)

2 garlic cloves (diced)

1/2 cup torn basil leaves 

1/2 red capsicum (diced)

1 tablespoon dried italian herbs

1 teaspoon cinnamon

1 teaspoon curry powder

1 tablespoon rice malt surup

700g Passata Sauce

2 1/2 cups brown rice penne (GF)

1 tablespoon nutritional yeast 

TOPPING

3/4 cup LSA (Linseed, Sunflower, Almond)

3 tablespoons nutritional yeast

1/4 cup water 

Salt and pepper to taste

 

Preheat oven to 210c (fan forced). Grease baking dish with 1 tablespoon of coconut oil.

In a medium sized saucepan, on high heat, fill with water until just over half full. Once the water has been brought to the boil, add GF penne. Cook for 15 minutes. Remove from heat & strain. Set aside.

While the penne is cooking, in a large saucepan on medium heat, place the rest of the coconut oil, diced brown onion, garlic & capsicum. Begin to sautee.

Add dried Italian herbs, cinnamon, curry powder, salt & pepper, basil, rice malt syrup & nutritional yeast. Stir until well combined.

Add Passata sauce and further stir for another five minutes. Turn heat off.

Fold penne through the sauce until all the penne is covered.
Add to baking dish, evenly proportioned. Set aside.

In a small bowl, mix nutritional yeast, LSA, water, salt and pepper.

Spread over the pasta. Place in the oven for 15 minutes until golden.

Serves 4-5

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BASIL & GARLIC ROASTED VEGETABLE SALAD

1 eggplant (diced)

1/2 large sweet potato (diced, medium size)

1/2 jap pumpkin (diced, medium size)

1 cup pistachios (shells removed, whole)

2 garlic cloves (diced)

1/2 bunch basil (chopped roughly)

1 cup mixed lettuce 

3 tablespoons coconut oil

Salt & pepper to taste 

Preheat oven to 200c (fan forced).

Chop all ingredients and place in a bowl. Mix until well combined.

Place on a baking tray lined with baking paper. Spread evenly. Bake for 30 minutes, or until sweet potato is soft.

Remove from oven and mix the lettuce through.
Serves 3



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LEMONGRASS GOLDEN CURRY

2 garlic cloves (diced)

2 long red chillies (thinly sliced)

1 brown onion (diced)

1 knob ginger (5cm long, thinly diced)

1 knob turmeric (5 cm long, thinly diced)

2 stems lemongrass (roughly 8 cm long each, thinly sliced)

1 tablespoons garlic salt

2 heaped tablespoons curry powder

2 tablespoons rice malt syrup

2 tablespoons sweet kepap manis

1 tablespoon oyster sauce (optional)

1 tablespoon soy sauce

1 tablespoon olive oil

1 tablespoon sesame oil

1 ½ limes

1 bunch basil leaves (chopped finely)

1 bunch coriander leaves (chopped finely)

1 red capsicum (diced)

2 buk choy bunches

3 brown potatoes (peeled & diced into medium sized cubes)

1 medium sized broccoli (stem removed, chopped coarsely)

6 organic, free range chicken thighs (diced) (vegan option 250g firm tofu)

2 tins coconut cream (400 ml)

1 tin water

1 ½ cups long grain rice

Salt & pepper to taste

 

Dice garlic, onion, chilli, lemongrass, ginger & turmeric. Place in a large saucepan with sesame oil, olive oil, soy sauce, oyster sauce, sweet kepap manis, rice malt syrup, lime, garlic salt, curry powder.

Begin sautéing on a medium heat. Once slightly cooked, add chicken thighs (or tofu), and further fry for another 5 minutes. Add all veggies to the saucepan, and combine all ingredients together.

Pour in coconut cream. Fill one of the empty tins of coconut cream with water and add to the saucepan. Stir until well combined.

Bring to the boil & then reduce to a simmer.

In a separate saucepan, place 1 ½ cups of rice to 3 cups water. Bring to the boil, consistently stirring.

Keep an eye on the rice, as it may stick to the bottom of the saucepan and burn.

Add salt & pepper to taste, to the curry. It should take around 20-25 minutes to cook.

Serve on top of rice with fresh basil leaves.

*Serves up to 6

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CREAMY VEGAN MUSHROOM PASTA

2 garlic cloves

1 brown onion

1/2 red chilli

1 small bunch parsley

1 small bunch basil

12 button mushrooms sliced

1 eggplant diced

1/4 cauliflower

1 teaspoon cinnamon

1 teaspoon paprika

1 teaspoon rice malt syrup

1 teaspoon curry powder

3 tablespoons lamb herbs

1 tablespoon balsamic vinegar 

1/2 cup nutritional yeast 

1 tin coconut cream 

1/2 packet gluten free pasta

Salt & pepper to taste

Coconut oil

 

Preheat oven to 200c (fan force).

Line a baking tray with baking paper. Place eggplant on the tray. Drizzle some coconut oil over eggplant. Massage one garlic clove & a handful of torn basil leaves with the coconut oil, to make sure all the eggplant is covered. Roast for 25 minutes.

Chop cauliflower coarsely. Place in a saucepan filled with boiling water. Boil for 15 minutes. Remove from heat & strain.

Place cauliflower in a high speed blender with 1/2 cup coconut cream & 55g of macadamia cheese (or soft vegan cheese). Blend until smooth. Set aside.

Fill another saucepan with water. Bring water to the boil and add gluten free pasta. Stir throughout cooking process. The pasta should cook within 15 minutes. Just keep an eye on it. Once the fifteen minutes is up, strain & set aside.

Place the rest of the garlic, onion, paprika, cinnamon, lamb herbs, curry powder, balsamic vinegar, rice malt syrup & mushrooms in a frypan on medium heat with 2 tablespoons of coconut oil. Add mushrooms & half of the chopped basil & parsley.

Sautée until everything is slightly browned off. Pour coconut cream in, stir.Add nutritional yeast, further stir.

Pour cauliflower sauce into frypan, further stir. Bring to the boil then reduce to a simmer.

Remove eggplant from oven & add to sauce. Sprinkle the rest of the basil & parsley throughout the sauce. Gently fold through.

Serve sauce on top of pasta.

NON VEGAN OPTION

Dice two sticks of chorizo & sautee with mushrooms & herbs.

*Please note this makes an abundant of food, so if you want to make less, you can always halve this recipe. Serves 4-6.

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CARAMELISED FIG & GOATS CHEESE SALAD

1 lebanese cucumber (diced)

¼ cup fresh corn

1 red onion (sliced)

3 figs (sliced into quarters)

½ head lettuce (roughly chopped)

2 tablespoons balsamic vinegar

2 tablespoons rice malt syrup

3 tablespoon coconut oil

salt & pepper to taste

55g goats cheese

1 cup roasted veggies (purple & orange sweet potato, jap pumpkin)

 

Preheat oven to 200c (fan forced)

Dice roasted veggies, toss with 2 tablespoons of coconut oil, and pop in the oven.

(Please note that I put these in that were left overs. I baked ½ a purple & orange sweet potato, and ¼ jap pumpkin. These are great to store in the fridge to chuck in salads).

Bake for 30 minutes.

Slice red onion & figs. Place in a frypan on high heat. Add coconut oil, balsamic vinegar, rice malt syrup, salt and pepper. Sautee until it has become a glaze over the vegetables. Set aside.

In a salad bowl, place cucumber, lettuce, corn & crumbed goats cheese. Add caramelised figs & onion. Gently toss.

Remove roasted veggies from the oven, and pop in the bowl with the rest of the salad.

Serves 3-4

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SAVOURY FRENCH TOAST WITH AVOCADO WHIP

TOAST

2 eggs (whisked)

2 tablespoons nutritional yeast

1 teaspoon honey

2 slices gluten free bread

2 tablespoons coconut oil

AVO WHIP

1 medium sized avocado (smashed with fork)

2 tablespoons fresh corn

2 tablespoons mint leaves (torn)

2 tablespoons macadamia feta / goats cheese

In a bowl, whisk eggs. Add nutritional yeast & honey - further whisk.

Soak gluten free bread in egg wash on both sides of the bread.

Heat a frypan with coconut oil on medium heat. Add toast to frypan - flip after around a minute or so, or at least until the bread has become dark brown.

In a mixing bowl, smash avocado with a fork. Add corn, mint & macadamia feta. Stir until well combined.

Place on top of bread & enjoy.

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MEDITERRANEAN FRITTATA

12 eggs

1 leek (13cm from stem, thinly sliced)

1 small brown onion (diced)

½ jap pumpkin (skins removed, diced into 2cm cubes)

180g kalamata olives

180g semi dried tomatoes

1 medium zucchini (diced)

½ head broccoli (cut into small pieces)

4 tablespoons olive oil

1 tablespoon curry powder

1 tablespoon garlic salt

2 tablespoons italian herbs

1 tablespoon balsamic vinegar

Salt & pepper to taste

 

Preheat oven to 200c (fan forced). Grease baking dish with 1 tablespoon of olive oil, set aside.

Chop pumpkin into cubes, and place on a baking tray with salt and pepper. Pour 1 tablespoon of olive oil on pumpkin & mix with hands. Place in the oven and bake for roughly 20 minutes.

While the pumpkin is cooking, whisk twelve eggs. Add herbs, powders & vinegars, and further whisk. Set aside.

Dice onion & leek. Add to a frypan on medium heat with the rest of the olive oil. Sautee.

Add semi dried tomatoes, olives, zucchini & broccoli, and further sautee for another 5 minutes. Remove from heat and add to whisk eggs. Combine all together.

Remove pumpkin from oven, and fold through the frittata mix. Pour into baking dish. Bake for roughly 40-50 minutes.

*Please note you can make two smaller frittatas, or one large one with this recipe.

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VANILLA BUCKWHEAT PANCAKES

1 cup tapioca flour

1 cup buckwheat flour

1/2 teaspoon GF baking powder

2 eggs (2 heaped tablespoons of apple puree for vegan option)

1/2 cup maple syrup

1/2 cup coconut sugar

1 1/2 cups dairy free milk

1 teaspoon vanilla essence

Dairy free butter for greasing pan

 

In a large bowl, combine tapioca, buckwheat & GF baking powder.

In a separate bowl - whisk eggs. Add vanilla essence, maple syrup, coconut sugar & dairy free milk. Further whisk until well combined.

Add wet ingredients in with dry ingredients and mix until it becomes a semi thick batter.

Add dairy free butter to a frypan on medium to high heat. Using a tablespoon, place two tablespoons of batter per pancake. Once you see the batter begin to bubble, flip your pancake over.

Repeat process. You can fit around 2-3 pancakes in at once. Remember to keep greasing frypan with butter every time you add a new batch of batter (you may have to lower heat throughout cooking process).

 

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PINK CHIA PARFAIT

¼ cup chia seeds

½ cup raspberries

½ teaspoon vanilla essence

2 cups dairy free milk

2 passionfruits

4 tablespoons maple syrup

4 tablespoons water

 

Place raspberries, passionfruit, vanilla essence, maple syrup and water in a saucepan on high heat. Bring to the boil, then reduce. Set aside to cool.

In a mixing bowl, mix chia seeds with dairy free milk until well combined.

Stir through raspberry sauce. Pour all ingredients into small jars, and straight into the fridge to let it set overnight.

Serve with fresh fruit & granola, or as is.

 

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VEGAN / GF MAC & CHEESEY BAKE

1 small cauliflower (head only, chopped into small pieces)

5 tablespoons nutritional yeast

1 teaspoon salt

2 cups water

1 cup macadamias

1 cup cashews

3 cups of GF macaroni

2 tablespoons garlic salt

1 teaspoon dairy free butter (greasing)

¼ cup parsley (finely chopped, optional)

1 ½ cups almond meal

½ cup nutritional yeast

 

Preheat oven to 200c (fan forced). Grease a baking tin with dairy free butter or oil.

In a large saucepan filled with boiling water, place macaroni. Cook for roughly 10 minutes. Drain once cooked, set aside.

Fill a separate saucepan with water, bring to the boil. Place cauli heads & cashews. Cook for roughly 10 minutes. Drain & set aside. 

In a food processor, place macadamias, nutritional yeast, salt & water. Process until semi smooth. Add cashews & cauliflower. Further process until smooth & well combined.  It should look like a thick liquid.

Remove from food processor, and mix with macaroni in a large bowl. Add garlic salt & parsley. Further mix until well combined.  Spread your mac in your baking tray. Sprinkle nutritional yeast flakes & almond meal on top, so all the mac is covered.

Bake until the top is crispy & golden brown.

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GLUTEN FREE, VEGAN LASAGNE

2 x 200g packets of ‘San Remo’ Gluten free Lasagne sheets

2 tablespoons vegetable stock

4 cups boiling water

1 700ml jar ‘Pasata’ tomato sauce

¼ jap pumpkin (peeled & thinly sliced)

1 large zucchini (thinly sliced)

1 cup each - kale & baby spinach (chopped)

½ large eggplant (thinly sliced)

1 brown onion (diced)

2 garlic cloves (diced)

1 cup basil leaves

1 cup flat leaf parsley leaves

1 tablespoon curry powder

1 tablespoon Italian herbs

1 tablespoon garlic salt

1 teaspoon cinnamon

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

3 tablespoons olive oil

250g dairy free cheese

Salt & pepper to taste

Preheat oven to 180c (fan forced).Grease baking dish with 1 tablespoon of olive oil. Set aside.

In a frypan on medium heat, add olive oil, brown onion, garlic, basil & parsley, curry powder, Italian herbs, cinnamon, garlic salt, salt & pepper, maple syrup & balsamic vinegar. Sautee until onions become translucent.  

Add tomato sauce to fry pan. Fill the empty jar half full with water, shake & add to the fry pan. Bring to a boil, then reduce to a simmer.

Add kale & baby spinach & further stir.

Slice pumpkin, zucchini & eggplant. Set aside.

In a bowl, place veggie stock with boiling water, stir.

Remove tomato sauce from heat.

Add around 2 tablespoons of tomato sauce to the base of the baking dish & spread until evenly distributed.

Soak 4 lasagne sheets for around 20 seconds in the veggie stock. Place in the baking dish as the first layer. Spread tomato sauce on top of the lasagne sheets, until they are all covered. Spread pumpkin, eggplant & zucchini over the sauce. Sprinkle dairy free cheese on top.


Repeat the process above, until you have made multiple layers.

Once you’ve reached the top layer, spread the remaining tomato sauce on top. Sprinkle with dairy free cheese, and fresh basil & parsley.

Pop in the oven and bake for roughly 40-45 minutes.

Around 20 minutes of cooking, remove lasagne from oven and pour some of the remaining veggie stock on top of the lasagne, so it doesn’t dry out.

Serve as is or with salad.

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STICKY, SPICY & SWEET THAI SALAD

½ cup of cherry tomatoes (halved)

1 medium sized Lebanese cucumber (diced)

½ cup each of coriander (cilantro), basil & mint (torn)

¼ purple cabbage (thinly sliced)

1 cup mixed lettuce leaves

1 medium sized sweet potato (peeled & diced)

½ birds eye chilli

2 garlic cloves

1 lime

1 shallot stem (7cm long)

1 lemongrass stem (4cm long)

1 2cm knob ginger (peeled)

3 tablespoons sesame oil

4 tablespoons sweet kepap manis

1 teaspoon fish sauce (optional)

2 tablespoons honey

¼ cup water

Dressing-

2 tablespoons sesame oil

1 tablespoon tamari sauce

2 tablespoons sweet kepap manis

1 lime

1 tablespoon fish sauce (optional)

Preheat oven to 180c (fan forced). Fill a saucepan with water, bring to the boil & add sweet potato. Slightly cook potato (roughly 10 minutes). Drain & set aside.

Sticky sauce-

In a food processor, add chilli, garlic, lime, shallot, sesame oil, fish sauce (optional), honey, lemongrass, ginger & water. Process until all ingredients are blended together.

In a frypan on medium - high heat, add sticky sauce & sweet potato. Continually stir until it becomes a thick glaze over the sweet potato. Once it’s sticky, remove from the frypan, and place on a lined baking tray. Cover with foil and further cook in the oven for another 10 minutes. 

Salad-

Place all your salad ingredients in a salad bowl. Toss your cucumber, cherry tomatoes, cabbage, lettuce & herbs. Set aside.

Dressing-

In a separate bowl, place all your dressing ingredients & mix well. Drizzle over salad & further toss.

Fold sticky sweet potato through salad.

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CHICKEN PESTO SALAD

(chicken can be substituted for tofu or tempeh)

2 fillets of organic chicken breast (sliced lengthways)

½ cup semi dried tomatoes (diced)

50g pine nuts

4 cups baby spinach

250g (1 punnet) of cherry tomatoes (diced)

2 tablespoons lemon pepper seasoning

PESTO

1 cup flat leaf parsley

1 cup basil leaves

2  garlic cloves

¼ red onion

½ cup macadamias

¼ cup olive oil

salt & pepper to taste

 

Preheat oven to 200c (fan forced). Coat chicken in lemon pepper seasoning, and place on a baking tray. Pop into the oven. Bake for roughly 15-20 minutes (check progress at 15 minutes. For vegetarians or vegans, dice up tempeh or tofu and coat in lemon pepper seasoning, and pan fry with a tablespoon of olive oil until cooked.

Place salad ingredients in a bowl and toss to combine. Set aside.

In a food processor or high speed blender, place all ingredients, and process until it turns into a thick paste. If you need to add more olive oil, do so.

Remove chicken from oven, and slice into thin strips. Toss through salad. Rub pesto onto salad, so it is well coated.