If you’re buying for someone who needs some plant based deliciousness in their lives, or you need some; I’m giving you the chance to buy my new summer eBook ‘Get Set for Summer’ for only $25 👏 Just use the code ‘Christmas’ at the checkout.
It’s a meal plan and cookbook all in one! 👏
It’s packed with 40 quick, delicious and vibrant plant based recipes, which will ease you into plant based cooking and get you set for summer! 😋🏖🌞
Treat your family and friends to a feast this Christmas and summer season with my BBQ Jack fruit burgers which everyone loves. Or be the talk of the table with my fresh freekah salad & pea felafel!
Potatoes are one of my favourite vegetables. They so versatile, but also very filling and contain vitamin C, vitamin B6, vitamin A, fibre, potassium, magnesium and folate (vitamin B9].
We love hashbrowns, especially the crunchy bits on the outside. They go with anything and you can eat them anytime!
In my quest to cook them without oil, I discovered that using my sandwich maker or grill produced a crispy result while still being fluffy inside.
Depending on how many people you’re feeding, you’ll need to either cook 2 batches or like me, use both the sandwhich maker and the George foreman grill. This recipe makes enough to feed 2 adults and 3 children. I use 2 potatoes per person, so you can adjust that number as you need to. You can also sub some potatoes for zucchini, kumera, onion and carrot.
I top ours with pan fried vegetables cooked in liquid seasoning and fresh garlic. You can add anything you like!
10 medium potatoes (any variety)
1/4 cup chopped parsley (or any fresh herbs)
2 chopped garlic cloves
1/4 cup nutritional yeast
2 tsp onion powder
1 tsp mustard powder
Pre heat your sandwich maker and/or grill to toast or medium setting
Scrub the potatoes and grate them into a clean tea towel
Squeeze the water from the potatoes
Place all the ingredients into a large bowl and mix everything together, making sure the potatoes are well coated
Spread half of the mixture onto the grill, making sure it is even. Repeat with the other grill if using
Close the grill or sandwich maker ensuring the lid is flat. Cook for approximately 15 minutes (each machine is different so adjust cooking time as needed). Be careful not to lift the lid too early. If the hashbrowns haven’t crisped up enough you’ll pull it apart.
Carefully remove your hashbrowns and enjoy on its own with a dipping sauce or top with your favourite vegetables.
The best bit is that you only need to gently wipe you machine, as no oil is required!
Tofu; you either love it or hate it! We love it, but it hasn’t always been that way. We first tried it in an Asian style soup and it was simply cubed and dropped into the broth for a few minutes before it was served. It really didn’t taste of anything, and the texture was rubbery. We’ve tried semi firm tofu cooked like scrambled egg. It’s broken up in the pan while cooking and you add flavour and turmeric for colour. We don’t like it like this either; it feels too much like egg in my mouth.
I came across this method while researching other ways to cook it. A recipe I saw dried the tofu in the oven on a low heat for a few minutes before frying it. The author was cheating, so as not to have to press the water out of the tofu for hours! So I thought, why not just bake it in the oven without oil.
Tofu is bland! It doesn’t taste of the soy beans it’s made from; it doesn’t taste like anything so you have to season or marinate it, so it takes on flavour. I use various methods of marinating depending on what I’m using the tofu for. This recipe makes the tofu nice and crispy, perfect for stir fry’s, wraps, summer rolls and burgers. Tofu is very high in protein and it an excellent meat substitute.
I only use 1 packet of tofu in this recipe and it serves all 5 of us. Most recipes call for pressing the water out of the tofu block for at least an hour. This is because it has a high water content and most recipes deep or shallow fry it in oil. I don’t bother with that (who’s got that sort of time?!) Besides, we need a little water left in the tofu to dry out in the oven, making it crispy.
The picture along with this recipe shows the tofu on top of stir fried rice noodles and veggies. We don’t mix it into the noodles as it will go soggy and we don’t want that.
I prefer the Braggs brand of nutritional yeast, but you can use whatever you like. If you don’t like nutritional yeast, you can sub it for any other seasoning flakes. Onion flakes are a nice substitute. I wouldn’t use powder, as it will clump when it comes into contact with the tofu and the water. You can also change the All Purpose seasoning to suit your preference. This substitute can be a powder, it will sit on top of the previous seasoning layer.
1 pack Tonzu tofu (or any other brand of firm tofu)
5 tbsp Braggs Nutritional Yeast
1 tbsp Masterfoods All Purpose Seasoning
Pre-heat your oven to 200º Celsius
Drain the tofu block, being careful not to break it
Place a clean, dry tea towel on a chopping board
Put the tofu block onto the centre of the towel and cover with another clean, dry folded tea towel
Place something heavy on top of the tofu. I use 3 or 4 cook books. Leave it for 10 minutes
Line a baking tray with baking paper or a silicone mat*
Pour the nutritional yeast into a shallow bowl or plate
Remove the tofu and place it on a dry chopping board, or turn over the one you already used
With a sharp, straight bladed knife slice the tofu width ways, into 1cm thick slices and cut each slice in half
Using your hand, carefully coat the slices in the nutritional yeast, ensuring they are evenly coated. Place them onto the baking tray leaving a small gap
Once all the slices are coated and on the tray, sprinkle them with the All Purpose seasoning. They don’t need to be completely covered
Cook for 20-25 minutes until the edges are brown and the slices are crispy. There is no need to turn them over during cooking
Remove from the oven and try not to eat them all before you serve them with the rest of your meal!
*If you use a silicone mat, you will need to turn the slices over after 20 minutes to get both sides crispy.
We love lasagne so I’ve been trying some new recipes and this one is our favourite.
There’s no story today, just the recipe because its amazing!
For the filling
1 red onion, finely chopped
2 small carrots, grated
2 celery stalks, chopped
1 tsp dried mixed herbs
1 cup dried brown lentils, rinsed and drained
1 tbsp Braggs liquid seasoning
2 tbs balsamic vinegar
3 cloves garlic, finely chopped
1 tbsp white miso paste
1 700 ml jar of passata + the empty jar filled with water
1 tin chopped tomatoes
1 medium orange kumera, sliced into 1 cm discs (any thicker and you’ll have to pre cook them)
3 dried wholemeal lasagne sheets, ready to cook
For the cheese sauce:
2 cups cauliflower, steamed
1.5 cups cashews, soaked for at least 2 hours (overnight is best)
1/2 cup Braggs nutritional yeast
2 cloves garlic
1 tbsp Dijon mustard
2 tsp Braggs liquid seasoning
3/4 cup of water
*Vegan Parmesan for the topping
Pre heat your oven to 200° and move the rack to the centre
Add all the filling ingredients to a large saucepan and stir
Bring to the boil, then reduce the heat to low and cover
Cook for 25 minutes until the lentils are nearly cooked. Check the sauce every 10 minutes. You may need to add extra water, half a cup at a time to ensure the sauce doesn’t dry out and the lentils don’t become gluggy. Stir after every addition of water
Remove the lid and continue cooking until the liquid has reduced to a thick sauce. Taste and adjust the seasoning to your taste
Once cooked, remove from the heat and allow to cool
In a high powered blender, add all the cheese sauce ingredients, (except the vegan Parmesan) and pulse until smooth. Taste and adjust the seasoning to your taste. Add a little more water if needed to ensure the sauce is smooth
In a large rectangular oven proof dish, add 1/2 of the filling and shake the dish to ensure it is even
Layer the kumera on top of the lentil filling
Layer the remaining lentil filling on top of the kumera
Layer the lasagne sheets onto the lentil filling, breaking them to fit
Spoon the cheese sauce onto the lasagne sheets and ensure all of the sheets are covered
Sprinkle the sauce with vegan Parmesan
Cook in the middle of the oven for 45-50 minutes until the kumera is cooked (check with a fork)
Once cooked, allow to rest for 10 minutes before cutting
Serve with a salad and enjoy!
If your oven dish is small, adjust the amount of lentil filling you use. Otherwise it will drip all over your oven
Place a clean baking tray on the shelf below just in case of dripping
If you’re using tinned lentils, reduce the cooking time of the filling. It will only take 10-15 minutes for the veggies to cook. Also reduce the amount of water you add by half. You won’t need to add any extra water while cooking either
If you don’t use all of the cheese sauce, store it in the fridge for up to a week. It makes a lovely pasta sauce
I love sundays. We always have a family outing in the mornings; today was spent at the beach. While the toddlers slept this afternoon, I got to cooking. It was a mega cook up for next week’s lunches.
1. crispy baked chick peas. They marinated for 2 days in braggs liquid seasoning, pure maple syrup and liquid smoke. They are so delicious, I had to force myself not to eat them all.
2. Brocolli and spinach tots. I used chickpea flour instead of breadcrumbs and they turned out absolutely delicious!
3. Blueberry and apple chia jam. I added the chia seeds after I had blended the fruit. It sets in the fridge and is good to eat after 30 minutes. It’s the easiest jam I’ve ever made!
4. Spelt flour and raisin scones. With only 4 ingredients, these scones only took 5 minutes to make and cook in 10! They’re lovely with the jam.
5. Date and peanut butter chocolate chip cookies. I use buckwheat flour for these cookies, as it creates an amazing texture alongside the peanut butter. I use just enough flour to hold everything together. They melt in your mouth.
6. Date, almond and oat cookies with vanilla are a favourite.
7. Potato curry balls coated in buckwheat flour and breadcrumbs.
8. Dinner was the potato curry mix as patties with rice and veggies.
I’ll only need to add veggies and fruit to the lunchboxes now which will make life much easier.
If you’d like any of these recipes, look out for my next lunchbox workshop!
I’ve been making this salad for a few years now and it never fails to please. Its filling, nourishing, colorful and delicious!
You can have it as a side or a main and your friends will be mighty impressed when you turn up for the pot luck with this.
Using seasonal veggies, you can mix it up every time. You can also change the dressing depending on the veggies you use.
This recipe is based on the veggies I last used, so feel free to use what you like and what’s in season wherever you are
This recipe makes 5 portions for a main meal. It will keep in the fridge in an airtight container for a few days.
Its great the next day for lunch with a salad or in a wrap.
GF, Vegan, Plant Based, Oil free, dairy free
For the salad
2 cups quinoa, washed and drained
1 large orange kumera (sweet potato), peeled and chopped into bite sized pieces
7 medium roasting potatoes skin on, chopped into bite sized pieces
2 tsp braggs liquid seasoning or soy sauce, separated
2 zucchini, chopped
2 handfuls of green beans, chopped in half
1 white onion, chopped
2 cups mushrooms, chopped (I used portobello)
2 carrots, sliced into batons
1 tin black beans, rinsed and drained
For the dressing:
1 tsp dijon mustard
2 cloves garlic
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1/4 cup nutritional yeast
1/3 cup water
Preheat your oven to 200°
Line 2 baking trays with a silicone mat or baking paper
After washing the quinoa and removing any stones (they’ll be a different color), place it into a large saucepan with 4 cups of water. Bring to a boil, then turn down the heat to low and cover with a tight fitting lid. Cook for 15-20 minutes until all the water has been absorbed.
Meanwhile, in a bowl spray the potatoes and carrots with a teaspoon of braggs liquid seasoning or soy sauce. Place onto one of the baking trays and cook for 20-25 minutes until brown and crispy
Put the kumera onto the other baking tray, place into the oven 10 minutes after the potatoes and cook for 15 minutes until brown
While the quinoa, potatoes, carrots and kumera are cooking, chop the onion and mushrooms. Heat 2 tbsp of water or veggie broth in a frying pan and cook the onions and mushrooms on low, add the green beans. You may need to add a tablespoon of water or stock every so often to ensure it doesn’t stick.
Chop or grate the raw zucchini into a large mixing bowl
Once the mushrooms and onions are cooked, remove from the heat
When your potatoes, carrots and kumera are cooked remove from the oven and leave to cool on the trays
Add all the dressing ingredients to a nutribullet or blender. Pulse until smooth and creamy
Taste and adjust the seasoning to your liking. If you like it thinner, add a little water
Add all of the salad ingredients into the bowl with the zucchinni
Pour over the dressing and gently mix until it’s evenly coating the quinoa and veggies
* Technically quinoaisglutenfreebased on the definition ofgluten created for those with celiac disease. However;quinoadoes have “glutenlike” storage proteins that can mimic proteins found inwheat, barley, and rye (Gluten Free Society)
* Quinoa can be subbed for wild rice for a different texture
* Millet is a cheaper alternative to quinoa, although it doesn’t contain as much protein
* The black beans can be subbed for any other beans you have
* Pure maple syrup can be subbed for any sweetener you prefer. If you don’t use a liquid, you’ll need to add a little more water to the dressing
I hope you enjoy this recipe as much as we do. Let me know how you liked it, here or on Facebook