Chilly mornings call for pancakes. This is a pancakes for one recipe which you can multiply for number of people you’re sharing the love with. Full of oats that have the superpower of cleaning out your arteries. Delicious at the same time!
1 ripe banana
100ml plant milk
3/4 cups rolled oats
1/4 teaspoon cinnamon
1/4 teaspoon ground flaxseed
1/4 teaspoon baking powder
1/3 cup frozen berries
1/4 teaspoon cornstarch
1 tablespoon maple syrup
- Blend all pancake ingredients in a blender until smooth
- Drop batter on medium heat pan to gently cook. Once pancake bubbles on top, flip over to cook and brown the other side. There is no need to use oil of you are cooking on a non-stick ceremic pan.
- Whilst pancake is cooking, microwave or cook over the stove all pancake toppings for a minute. Watch the fruit of cooking in a microwave that the fruit doesn’t bubble over.
- Serve pancake stacked with fruit compote as a topping with a doll so of nut butter.
Summer seem to have made a return to Melbourne today and I was inspired to make this salad with vibrant colours of summer and aroma of fresh herbs.
1.5 cups wholewheat cous cous
1.5 cups water
1 bayleaf (optional)
Salt to taste (optional)
1 lemon, juiced
1/2 teaspoon prepared mustard
1/4 cups raisins (blanched if oil free preferred)
1 red pepper/capsicum
1 punnet cherry tomatoes, sliced in half
1/2 cup parsley, chopped
1/2 cup mint, chopped
Rind of a lemon
- Toast cous cous in a saucepan over moderate heat for 5 minutes.
- Add water and bayleaf. Bring to boil. Then simmer at a very low heat covered. Cook for about 8 minutes. Turn off heat and leave cous cous to rest and cool.
- To make dressing, put lemon juice, mustard and raisins in a jar and shake. Pour dressing over cous cous, mix and leave to rest whilst you prepare the salad items.
- Mix cous cous and salad items and serve.
I was missing an Asian inspired tofu dish and decided to make an easy version of mapo tofu. The woody aroma and meaty texture of the shitake mince completes this spicy and salty dish that finishes with a sweet crunch from the spring onions.
1 block (300g) medium firm tofu cut into cubes
1 tablespoon fermented black beans
2 cloves minced garlic
1/2 onion finely chopped
1 teaspoon grated ginger
1 de-seeded chilli finely sliced
1/2 cup sliced spring onions
8 slices dried shitake mushrooms
2 teaspoons soy sauce
1 teaspoon cornflour
- Soak the shitake mushrooms in 1/4 cup of hot water for at least 15 minutes.
- Sautee onion in a non-stick pan until translucent. Add some of the mushroom water as needed. Add chilli.
- Add garlic and ginger and black beans and sautee for half a minute.
- Add tofu, soy sauce and remaining mushroom stock. Try not to move the tofu too much or it will break down too much by the end of the cooking process.
- Mince the mushroom finely and add.
- Leave to simmer for 15 minutes, moving the tofu as little as possible.
- In a separate dish, dissolve cornflour in 2 tablespoons of water. This ensures you will not get cornflour lumps in your dish. Add to pan, stirring through only a couple of times. This will help thicken the sauce.
- Add sliced spring onions.
We are still in summer even though people are back at work or school. These burgers are great for BBQs or quick lunches when you’re in between pool time. The sundried tomatoes, basil and chilli flavors brings a punch of flavor mellowed by the sweetness of the potato. And I love the crispy crunch of a burger that has been cooked with patience.
I often use these burgers in a buddha bowl (you know I love my buddha bowls). If you do use it in a bun, I suggest using an olive tapanade as a spread, then loading it up with crisp lettuce and sweet juicy tomatoes slices.
1 garlic minced
1/4 onion chopped
2 button mushrooms diced
4 sundried tomatoes chopped
1 chilli chopped
1/2 cup oat flour
1 can white beans, rinsed and drained
1 cup cooked sweet poatoes
1 tablespoon ground flaxseed
2 teaspoons smoked paprika
1 tablespoon nutritional yeast
1/4 cup spring onions, sliced
- Sautee onion, garlic, mushrooms, sundried tomatoes and chilli in a pan until onion is translucent and mushrooms cooked.
- Place all ingredients in a food processor, except for sauteed ingredients and spring onion. Process until a smooth paste.
- Add sauteed ingredients and spring onions and pulse several times.
- Shape mix into burger patties. Makes four.
- Pan fry on low heat until brown on each side.
I am loving these bliss balls that makes a great snack and is a good lunch box addition. However, it’s versatile enough that with an added splash of bourbon, it gives it that added depth of flavor that makes it a great after dinner sweetie for grown ups.
1 cup dried apricots
1 cup ground almonds
1/4 cups oats (or walnuts for gluten free option)
1/4 dates soaked in hot water for 10 minutes and drained
1 teaspoon vanilla essence
1/4 teaspoons ground cinnamon
Zest of one orange
Pinch of salt
2 tablespoons desiccated coconut plus extra to roll the bliss balls in
1 teaspoon bourbon (optional)
- Place all ingredients in a food processor and blend until a doughy consistency.
- Scoop dough into 1 heaped teaspoon sized portions and roll into a ball with hands.
- Roll ball in desiccate coconut.
- Place in fridge for an hour to hold its shape.
When rushing around to get my Christmas errands done, I always get an uh-oh moment when I get the hunger pangs. What am I going to eat that is whole food plant based no oil without spending more time foraging for food (or succumbing to that vegan donut calling out to me)? These granola bites are my answer. They make a super handy snack, full of whole grains, dates, seeds and nuts to give you that energy to power through; without any of the stuff to cause inflammation to your insides and slow you down. We all know we need all the energy we have this time of year!
2 cups dates (soaked for at least an hour and drained)
3 cups oats
2 tablespoons sesame seeds
1 tablespoon ground flaxseed
1/2 tablespoon ground cinnamon
3/4 cup water
1/2 cups nuts (I use pecans and pumpkin seeds)
- Put all ingredients except for nuts in a food processor. Process until it is a sticky consistency.
- Add nuts and pulse the food processor several times. You want your nuts still chunky.
- Mould the dough into little chunks, about teaspoon size, and place on a baking sheet. Chunks should not touch each other.
- Bake at 180C/350F for 15 minutes. Flip each granola bite over and return to the oven for another 10-15 minutes until browned.
- Allow granola bites to cool.
The weather took a turn for the colder the last few days and I thought it the perfect time to cook up another holiday recipe for you. I have made my own whole food plant based glaze here which means there is no processed sugar. If this is too much effort for you, you can also use a ready made BBQ sauce but know that commercially made BBQ sauces frequently contains a large amount of sugar.
1 onion, chopped
1 mushroom, chopped
2 garlic, minced
2 cans white beans, rinsed and drained
2 stalk celery, roughly chopped
1 2/3 cups oats
1/2 cup plant milk
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons ground flaxseed
2 teaspoons tomato paste
1 teaspoon smoked paprika
1 handful parsley
1 tablespoon rosemary
Salt and pepper
2 carrots, grated
1/4 cup tomato paste
3 tablespoons apple sauce
2 teaspoons apple cider vinegar
1 teaspoon soy sauce
1 teaspoon smoked paprika
- Sautee onion, mushroom and garlic.
- Add sauteed ingredients and remaining ingredients for loaf except for carrot into food processor. Pulse until all ingredients chopped and well combined.
- Stir through grated carrots.
- Put ingredients in a lined loaf tin and bake at 190C/375F for 30 minutes.
- Mix all the ingredients for the glaze in a separate bowl. After loaf has been cooking for 30 minutes, add glaze to the top of the loaf and bake for another 20-25 minutes.
I have just discovered chia. The look of it used to make me shudder until I tried this chia pudding. It’s amazing! This is coconut mango version that reminds of sipping pina coladas by the beach. Chia puddings are best started overnight and assembled the next day. Once assembled, they can be left in the fridge for a few hours until they are ready to serve. These can also assembled in small containers for a picnic or lunch treat.
1 cup coconut milk
3-4 soaked dates
2 tablespoons chia seed
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1 cup mangoes
- Put the vanilla essence, cinnamon, soaked dates and coconut milk through a processor to pulp the dates.
- Add chia seeds and leave overnight.
- Spoon chia seeds into glasses and layer with mangoes. Finish with a sprinkle of cinnamon.
My friend’s Italian mama occasionally makes this soup and sends it to me through my friend via take out containers. I have never met her, but imagine her making this heart warming and nutritious broth with a lot of love in her kitchen. This is my whole food plant based no oil version of Italian mama’s soup. Happy Vegan Day everyone!
1 cup lentils (soaked overnight and drained)
6 cups stock
1 onion chopped
2 cloves garlic chopped
1-2 carrots chopped or grated
1 stalk celery chopped or grated
1 teaspoon oregano
1 handful fresh parsley or dill chopped
Salt and pepper (optional)
- Sautee onion in pot with 2 tablespoons of water until onion is soft.
- Add garlic and sautee for another minute.
- Add remaining ingredients except for oregano and parsley.
- Bring to boil then reduce heat to a simmer for 45 minutes.
- Add herbs and seasoning, simmer for another 30 minutes. You can simmer for longer.
Many of you know that buddha bowls are my favourite. It’s a great way to add a wide diversity of nutrients in one meal, and the ability to choose your own toppings makes it a great party option to cater to individuals with different food intolerances.
Today’s buddha bowl topping is orange chilli tofu, inspired by a friend who introduced me to Korean chilli paste.
1 block of firm tofu
1 onion, sliced
1 clove garlic, minced
1orange, juiced and zested
1 tablespoon Korean chilli paste (you can use another type of chilli if you like)
3 tablespoons tomato sauce
1 tablespoon maple syrup or sweetener of choice
- Wrap the tofu in clean towels and rest something heavy (e.g., chopping board, pot) on top of it for 15 minutes. This will drain the tofu of some of its water.
- In a bowl, mix the orange juice, chilli, tomato sauce and sweetener.
- Sautee onion in 2 tablespoons of water in a non-stick pan until it has softened.
- Add garlic and tofu and sautee for 10 minutes.
- Add the orange chilli mix you have prepared and cook the tofu some more until the sauce has reduced to a consistency you like.