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Lentil and Walnut Taco Filling inside the taco

Lentil and Walnut Taco Filling

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Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Brown Onion (diced)
  • 4 Garlic (cloves)
  • 3 cups Brown Lentils (cooked)
  • 3/4 cup Walnuts (finely chopped)
  • 1 tbsp Soy Sauce
  • 1/2 tsp Liquid Smoke
  • 1+1/2 tsp Cumin (ground)
  • 1/4 tsp Black Pepper
  • 1/3 cup Tomato Passata
  • 1/2 tsp Sea Salt (to taste)

Instructions
 

  • Put olive oil in pan and place over a medium heat.
  • Add onion and sauté until translucent.
  • Add garlic and sauté for a minute.
  • Add lentil, walnuts, soy sauce, liquid smoke, cumin, black pepper, tomato passata and salt to taste.
  • Add tomato passata, and cook for about two minutes more.  
  • Season with salt to taste.

Notes

Lentil and Walnut Taco Filling inside the taco

Sweet Potato, Pumpkin, Asparagus, & Pea Salad

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Equipment

  • 1 Oven tray with baking paper
  • Large Salad Bowl

Ingredients
  

  • 1 cup sweet potato
  • 1 cup diced pumpkin
  • 1 bunch asparagus
  • 1 cup snow peas
  • 1 cup sugar snap peas
  • 1 cup capsicum
  • 1 diced shallot
  • 2 garlic cloves crushed
  • 1 cup rocket
  • 1/4 cup mung bean sprouts
  • 2 tbsp olive oil

Instructions
 

  • Peel and dice sweet potato and pumpkin. Place on oven tray with baking paper and salt, pepper and 1 tablespoon of oil and put into a 200 degree Celsius oven.
  • Cut asparagus spears into four pieces, dice capsicum, shallots and crush garlic.  In a pan put remaining oil and stir fry garlic, shallots, capsicum and asparagus spears until asparagus is tender.
  • Slice snow peas and sugar snap peas in half
  • Once everything is ready, place sweet potato, pumpkin, asparagus stir fry, snow peas, sugar snap peas, mung bean sprouts and rocket in a large salad bowl and toss

Notes

It can be served as is or with a large spoonful of hummus.

Dish of Vegan Black Bean Chilli

Vegan Black Bean Chilli

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 8 people

Equipment

  • 1 Large Pot

Ingredients
  

  • 1 tbsp Olive Oil
  • 2 Medium Onions (chopped)
  • 2+1/2 tbsp Chilli Powder
  • 1+1/2 tsp Smoked Paprika
  • 1+1/2 tsp Garlic Powder
  • 2 tsp Dried Basil
  • 1/4 tsp Chipotle Powder (or 5 drops of Tabasco Chipotle chilli sauce)
  • 2 tbsp Cumin
  • 1/2 tsp Oregano
  • 1/4 tsp Black Pepper
  • 1+1/2 cups Stock Of Choice
  • 2 cups Chopped Capsicum (any colours)
  • 1/4 Chopped Chilli (optional use more for intense heat)
  • 1 can Diced Tomatoes
  • 2 tbsp Maple Syrup
  • 2 tbsp Low Sodium Tamari Or Soy Sauce
  • 1 tsp 1 tsp Salt
  • 1/2 tsp Liquid Smoke (Gives deep smokey flavour. Add an extra teaspoon of smokey paprika if not available)
  • 4 cups Water
  • 2 tbsp Lemon Juice
  • 1/3 cup Uncooked Quinoa
  • 3 cups Cooked Black Beans (or 2 15 oz. cans, drained and rinsed well)
  • 1+1/2 cups Crushed Walnuts
  • 2 cups Fresh Or Frozen Corn KernelsToppings Like Fresh Coriander (optional, avocado or vegan cheese shreds)

Instructions
 

  • Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.
  • Add the chilli powder, paprika, garlic powder, basil, chipotle powder or tabasco, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
  • Stir in the capsicum and the chilli and the rest of the stock. Simmer about 7 minutes.
  • Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
  • Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
  • Serve with your favourite toppings.

Salted caramel bliss balls on display

Salted Caramel Bliss Balls

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Equipment

  • 1 Food Processor or Thermomix

Ingredients
  

  • 1 cup fresh medjool dates
  • 1 cup cashews
  • 2 tsp vanilla extract
  • Coconut for rolling

Instructions
 

  • Process all of the ingredients in the food processor or thermomix until combined.  
  • Roll into balls and roll in coconut and place onto a tray or plate and chill in the fridge.

Notes

  • The bites keep in the fridge for a month but good luck with that.  Our first batch lasted about 30 minutes. 🙂
  • Alternatives with the cashews can be any other type of nut you like.  I find the dates and cashews bring out that lovely caramel flavour together.

Cashew Mozarella Cheese

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Equipment

  • 1 high speed blender
  • 1 Saucepan

Ingredients
  

  • 1/2 cup raw cashews
  • 1/4 cup tapioca starch
  • 1 tsp lemon juice
  • 1 +1/4 cups water
  • 1+ 1/2 tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp white pepper

Instructions
 

  • Soak cashews for two hours. Put cashews in a high speed blender or nutrabullet and blend and then add remaining ingredients and blend on high for 2 minutes or until smooth.
  • Pour the cashew mixture into a saucepan over a medium heat. Stir                   continuously until it thickens. Take off heat. The cheese will stay fairly soft.

Notes

This cashew mozzarella will last for up to 5 days in an airtight container in the fridge.

Bowl of cashew sour cream

Cashew Sour Cream

Cashews need soaking overnight
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Cook Time 15 minutes

Equipment

  • 1 high speed blender

Ingredients
  

  • 1 cup raw cashews (soaked overnight)
  • 1/4 cup + 2 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1 tsp nutritional yeast
  • 1/2 cup water

Instructions
 

  • Place all ingredients into a high speed blender and blend on high for 2 to 5 minutes.  Scrape down the sides regularly until the mixture is smooth and creamy.
  • Place in an airtight jar.

Notes

Keeps well in fridge for 1 week

Plate of baked chickpea nuggets with salad

Baked Chickpea Nuggets

Delicious and so easy to make
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Prep Time 20 minutes

Equipment

  • 1 food processor
  • 1 Baking Tray

Ingredients
  

  • 400g Can chickpeas, drained and rinsed
  • 1 tbsp nutritional yeast
  • 1 tsp granulated onion
  • 1/2 tsp garlic powder
  • 1/2 tsp teaspoon salt
  • 1 tbsp tablespoon gluten-free bread crumbs
  • 1/3 cup gluten-free bread crumbs for coating

Instructions
 

  • If you prefer the nuggets to be a bit less dry, use a pastry brush and lightly brush the outside with Grapeseed oil.
  • Put chickpeas into a food processor and process for about 20 seconds.
  • Add the nutritional yeast, granulated onion, garlic powder, salt and 1 tablespoon of gluten-free break crumbs into the food processor and blend well.
  • Place the 1/3 cup of bread crumbs into a bowl. Scoop out the chickpea mixture with a teaspoon and roll it into a ball, then form into a nugget shape. Roll each nugget in bread crumbs to coat.
  • Put the nuggets onto the baking tray. Bake for about 20 minutes then flip and bake for 10 minutes.

peanut butter bars

Peanut Butter Bars

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Prep Time 20 minutes
Servings 14

Ingredients
  

  • 1 cup raw almonds
  • 1 cup raw peanuts
  • 1/2 cup sunflower seeds
  • 1/2 cup raw hazelnuts
  • 1/2 cup dried fruit
  • 1/2 cup natural peanut butter
  • 1/2 cup coconut oil - melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla

Topping

  • 6 tbsp coconut oil - melted
  • 1/2 cup raw cacao powder
  • 1 tbsp maple syrup

Instructions
 

  • Place the almonds, peanuts, sunflower seeds, hazelnuts, dried fruit and peanut butter into a high-speed blender or food processor and pulse for 10 - 30 seconds, until desired consistency is reached.  Transfer to a large mixing bowl.
  • Place the coconut oil, maple syrup and vanilla extract in a small bowl and whisk until well combined.
  • Pour the wet mixture over the dry ingredients and mix with a wooden spoon until all ingredients are fully coated.
  • Prepare a baking tray or glass dish with baking paper.
  • Scrape the mixture into the prepared tray and transfer to the freezer for 30 minutes or until firm.
  • To make the chocolate mixture, combine the coconut oil, cacao and maple syrup in a small bow and whisk until combined.
  • Return to the freezer for 20-30 minutes until the chocolate is hardened.
  • Take out the freezer and cut into desired portions.
  • Enjoy!

coconut noodle soup

Coconut Noodle Soup

A tasty hot and sour coconut noodle soup. Lots of amazing spices to create a hearty, warming soup great for cold winter evenings.
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Cook Time 35 minutes
Servings 4 people

Ingredients
  

  • 2 stalk lemongrass
  • 1 1/2 tbsp grape-seed oil
  • 1 brown onion
  • 2 birdseye chillis diced
  • 2 tbsp grated ginger
  • 4 garlic cloves
  • 1 medium tomato minced/diced about 1 cup
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 2 tsp salt
  • 1 carrot, julienned
  • 1 cup mushrooms
  • 1 cup broccoli
  • 2 Zest of 2 limes
  • 6 cups vegetable stock
  • mung bean noodles
  • 1 tin coconut milk
  • 2 2 spring onions
  • 4-5 tbsp lime juice

Instructions
 

  • Trim the end of the lemongrass stalk and peel about 2 outer layers of leaves. Slice stalks in half and into 10cm portions. Give them a bash with the kitchen mallet as this will allow the flavour to disperse throughout the soup once added.
  • Heat the pot with the grape-seed oil and add onions and lemongrass portions and cook for 3 minutes or until the onion is transparent. Add in chilli, ginger, and garlic and cook for a minute.
  • Add the tomato, coriander, turmeric, cumin, paprika and salt and cook for 2 minutes.
  • Add lime zest, carrot and vegetable stock, cover the pot and bring to the boil.
  • Add mushroom, broccoli, tofu and noodles and cook until noodles are ready.
  • Add coconut milk, spring onions and stir to combine.
  • Turn off the heat and stir in the lime juice.
  • Taste for any salt or lime juice adjustments.
  • Serve and enjoy!

 

vegan raspberry cheesecake

Vegan Raspberry Cheesecake

Lisa
Beautiful cheesecake
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Prep Time 20 minutes
Chill time 6 hours

Equipment

  • 1 6x6 spring form pan
  • 1 food processor
  • 1 high speed blender

Ingredients
  

  • 1/2 cup Medjool dates
  • 1/2 cup Almonds
  • Pinch of salt

Filling

  • 2 cups Cashews, Soaked for 10 minutes in boiling water
  • 1/2 cup + 2 tbsp Maple syrup
  • 1/3 cup Coconut Cream
  • 1 tsp Vanilla-
  • 1 Juice of one lemon
  • 1 cup Raspberries

Instructions
 

  • 1. Soak dates and cashews in separate containers with boiling water for about 15 - 20 minutes in boiling water
    2. Add almonds, soaked dates and salt to a high speed blender and process for about 3 to 5 minutes.
    3. Add mixture to a 6x6 spring form pan and place in freezer to set.
    4. Add cashews, 1/2 cup maple syrup, coconut cream, vanilla and lemon juice to the food processor, Blend until smooth and creamy.
    5. To make a two layered cake pour 1/2 of this mixture into the pan with the crust and place in the freezer to set.
    6. Add 1 cup raspberry and 2 tablespoons maple syrup to remaining cheesecake mixture and blend until combined. Pour over vanilla mixture and set in freezer to set for at least 6 - 8 hours.
    7. For a shorter time and a completely raspberry cake. At step 4 put raspberries in and use all the mixture and put on top or base then freeze for 6 - 8 hours.
    8. When ready to serve take out of freezer and allow to thaw for about 10-20 minutes and pop out of pan and top with raspberries.

Vegan roasted beetroot hummus

Roasted Beetroot Hummus

Lisa
This hummus is a wonderful tasty and colourful enhancement on the already amazing hummus recipe. Add it too your list of favourites!
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Ingredients
  

  • 2 medium cooked beetroots, cut into quarters
  • 1 can chickpeas with water (aqua faba)
  • 2 garlic cloves
  • 1/2 lemon juiced
  • 1/2 cup Tahini
  • 3/4 tsp Salt

Instructions
 

  • Put all ingredients into high speed blender and blend together until smooth.
  • Refrigerate for 1 hour and then serve.

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