This week’s menu is up! Order now via Facebook message or email and your box of delicious meals will be delivered to you at home or at work. Then just heat and eat….easy!
Listen to my Radio Interview in September 2019 with Bryan Vickery of Hokonui Radio.
Weekends are for pancakes!
Most kids love pancakes, but if like me you hate standing at the stove for 30 minutes flipping them and listening to the kids screaming ‘are they ready yet?’ This recipe is for you.
It’s so easy, just mix, pour and bake. Everyone gets to eat at the same time and your not standing around for ages….win, win!
I didn’t have any yogurt this morning so we just had ours with rice syrup. You can use whatever fruit you have too. Plus you can change up the flours to any you prefer.
2 flax eggs (14g ground flax seed and 10g water)
2 ripe bananas
1 tsp vanilla extract
2 tsp baking powder
1 tsp cinnamon
1/4 cup organic rice syrup (plus extra for serving)
3/4 cup organic buckwheat flour
1 cup organic wholemeal flour
2 1/4 cups soy milk (or any plant milk you like)
1 1/2 cups mixed frozen berries
Preheat oven to 180 degrees
Line a square 10 inch pan with baking paper
* In your thermomix or food processor add:
2 flax eggs – mix gently for a few seconds and leave it to thicken for a minute while you get the other ingredients ready
* Add in the bananas, vanilla, cinnamon, rice syrup if using and baking powder. Blend until smooth; around 10 seconds
* Add buckwheat flour, wholemeal flour, soy milk and blend until combined
* Add berries and mix gently, being careful not to break up the berries
* Pour into lined tray and tap it on the bench to ensure the mixture is even
* Bake on the top shelf for 20-25 mins. The top should be nice and brown and the berries gently bursting
* Leave to cool for 5 minutes before slicing
* Serve with fresh fruit, your favourite yogurt and or rice syrup
It’s Father’s Day here in NZ. These cookies are a lovely treat for him. You could make them yourself or if your children enjoy baking, get them to make them for their dad.
These cookies use light brown sugar. So they’re not refined sugar free. They’re are however ridiculously addictive fresh out of the oven. You’ve been warned!
1⁄3 c unsweetened applesauce
½ c light brown sugar
1 tsp vanilla extract
¼ c nondairy milk
1 c whole-wheat pastry flour
1 tsp baking powder
¼ tsp fine salt
1 tbsp cornstarch
few dashes of ground cinnamon
½ c vegan chocolate chips
Preheat oven to 200˚C
Grease baking tray or line with parchment paper
In a large bowl combine applesauce, sugar, vanilla extract, and nondairy milk
In a small bowl whisk flour, baking powder, salt, cornstarch, and ground cinnamon together
Transfer the dry mixture into the wet mixture in three batches. Stir until almost combined
Fold in chocolate chips
Drop spoonfuls on baking tray and bake for 7–10 minutes for a soft and light cookie or a few minutes more for a firmer cookie, being careful not to burn.
Double Chocolate Chip Cookies: Replace 2 tbsp of flour with 2 tbsp of unsweetened cocoa.
For a firmer cookie, work a fresh banana into the flour (crumble it in until you have clumps). If your banana is ripe, reduce sugar.
Cool on the tray for 5 minutes before tratransferring to a wire rack to cool completly (if they last that long)!
These peanut butter, date & oat cookies are so delicious and ‘oat’ so easy to make. We love desserts, but there’s something special about a cookie with only 3 ingredients!
I don’t use any packet mixes for any of my baking; only organic whole food ingredients.
You can whip these up in 20 minutes, including cooking time. I use a thermomix, but if you don’t have one just use a food processor. Use the blade attachment to blend the dates, then change it to the plastic blade attachment to gently mix in the oats. You want the oats to be relatively whole, rather than being all chopped up.
If you don’t have a very powerful food processor, I would recommend you soak the dates for at least 15 minutes in hot water. Once you’ve drained them, save 1/4 cup of the water to smooth out the dates and peanut butter mixture.
If you like a bit more sweetness, add some pure maple syrup or rice syrup. Otherwise the dates give the cookies a nice natural sweetness.
2 cups organic dates
1/2 cup organic peanut butter (no added salt, sugar or oil)
3 cups organic jumbo oats
1/4 cup water (saved from the dates if you soaked them)
Pre heat your oven to 190° degrees
Line 2 baking trays with baking paper
Blend the dates, peanut butter & water until fairly smooth. A few small lumps of dates are great for texture
Add the oats and pulse until they’re just mixed with the date mixture. It will be quite sticky.
Using damp hands roll tbsp sizes of the mixture, place onto the tray and press to flatten into a cookie shape. Try to keep them 1cm thick
Continue with the rest of the mixture
Place the trays into the oven; 1 on the top shelf and the other on the middle shelf. Cook for 12-14 minutes, until the cookies on the top tray are brown and slightly crispy at the edges
Remove the top tray and move the middle tray to the top shelf for 5-6 minutes
Cool the cookies on the trays for 5 minutes, before moving them to a wire rack to cool completely
Store the cookies in an airtight container for a week
I was honored to provide the catering for Paula Bennett’s visit to Inglewood yesterday. If you don’t know who she is, she’s the deputy leader of the NZ National Party. They’re currently the opposition to our Labour/coalition government.
It was a wonderful experience, not least because the event was hosted in a shop/event venue called Farmsource. As you can imagine it’s a place where farmers come to buy stock, conduct training and do business. All types of farmers, but the majority are dairy and dry stock farmers. The irony was not lost on me!
There were some looks of anxiety on their faces when they saw there was no meat or dairy for their breakfast, but after the initial shock they tried the food and really enjoyed it.
The breakfast consisted of:
* Chia pots with blueberries and granola. This was made with soy milk rather than coconut milk and sweetened with rice syrup.
* Breakfast burritos with avocado, black beans, green capsicum, tomato, cajun spices and sunflower mayo
* Seedy rye Sourdough bread with apple & onion chutney and blueberry & chia seed jam
I answered lots of questions about the ingredients and the merits of a plant based diet. They were especially interested in why we use minimal oil and reduced sugar. I really enjoyed educating the group and they enjoyed listening. While I got lots of compliments and the sound of ‘mmm’s’ was echoed through the building while they were eating, I know these farmers will not choose a plant based diet. The point is that they tried something new and were surprised that they enjoyed it.
That is all I ask for.
I’m so proud to be the local plant based caterer and voice of change here in Taranaki. I know that many people have tried my food with apprehension and become lovers of plant based foods because of me and for that I am humbled and proud.
If you’d like to order catering or book me to speak at your next event, contact me for a quote. I’d love to help you.