Chocolate Orange Mousse (Gluten Free)


This is the easiest chocolate mousse I have ever made, and a much healthier version than most other standard chocolate mousse. I love the hint of orange flavour that sings the holiday season to me. It’s an easy dessert to bring to a dinner party for my plant-based friends who don’t want to miss out on dessert. It also works great in small lunch box containers. It stores well in the freezer too, if you you want to portion it for later.

Ingredients:

100G dairy free dark chocolate
300g silken tofu
Grated rind of 1 orange

Method:

  1. Place chocolate in a heat proof bowl and place bowl above a simmering pot of hot water. Stir through and allow chocolate to melt.
  2. When chocolate has melted, remove from heat.
  3. Blend melted chocolate, tofu and orange rind until smooth.
  4. Portion mousse into 4 single serve containers and leave in fridge for at least an hour. Garnish with orange rind.

Meatless Loaf (No Oil, No Refined Sugar)


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.

Ingredients

Loaf

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

Glaze

1/4 cup tomato paste
3 tablespoons apple sauce
2 teaspoons apple cider vinegar
1 teaspoon soy sauce
1 teaspoon smoked paprika

Method

  1. Sautee onion, mushroom and garlic.
  2. Add sauteed ingredients and remaining ingredients for loaf except for carrot into food processor. Pulse until all ingredients chopped and well combined.
  3. Stir through grated carrots.
  4. Put ingredients in a lined loaf tin and bake at 190C/375F for 30 minutes.
  5. 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.

Mushroom Parcels


The holiday season can often be a stressful period of time for people on a plant-based diet who are spending the day with loved ones who do not observe a plant-based diet. It’s figuring out the etiquette of how to have plant-based food at the table. And there is also the having to respond to plant-based diet questions at the table without offending anyone but still being true to oneself. It is an acquired skill.

I made these mushroom parcels over a decade ago when I was a vegetarian, sharing house with meat eaters, living overseas. Whilst planning for our orphan’s Christmas dinner, I was advised that I would not be catered for as there will be a meat roast. The chef in me rose to the occasion and made this kick-ass mushroom parcels which everyone wanted a taste of. I have modified this to a plant-based recipe and hope that you and your loved ones enjoy these crispy, flaky and mushroom meaty parcels.

Ingredients

Pastry
1/2 onion, chopped
1 garlic, minced
300g mushroom, sliced
1/2 tablespoon nutritional yeast
1 sprig of thyme, leaves removed
1/2 teaspoon rosemary leaves, chopped
Salt and pepper to taste
2 sheets of frozen pastry
Plant milk to brush on pastry

Sauce
1/2 onion, finely chopped
1 sprig of thyme
1 bayleaf
1/4 teaspoon balsamic vinegar
1/2 teaspoon stock powder
2 tablespoons dried cranberries
1/4 cup plant milk

Method

Pastry

  1. Sautee onions for parcels with 2 tablespoons water until translucent.
  2. Add onions, garlic, herbs, nutritional yeast, salt and pepper. The mushrooms will start to release its juices. Cook until there are no juices left. Leave to cool.
  3. After mushrooms have cooled, separate into 2 portions. Place each portion in the centre of the pastry.
  4. Pull each pointed corner of the pastry to the centre until all 4 corners join. Crimp the sides to seal. There are no rules to the shape you want to make. If you prefer another shape, go for it!
  5. Brush the top of the pastry with plant milk, then bake at 200C/400F for 20 minutes or until the pastry has browned. Make your sauce whilst your pastry is cooking.

 

Sauce

  1. Sautee onions until translucent. Drizzle some plant milk if needed.
  2. When onions are translucent, add remaining ingredients and continue stirring with pot on low heat. If you need to add more plant milk, do so.
  3. When the sauce has thicken, it’s ready to serve.

Coconut Mango Chia Pudding (No Oil, No Refined Sugar, Gluten Free)

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.

Ingredients

1 cup coconut milk
3-4 soaked dates
2 tablespoons chia seed
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1 cup mangoes

Method

  1. Put the vanilla essence, cinnamon, soaked dates and coconut milk through a processor to pulp the dates.
  2. Add chia seeds and leave overnight.
  3. Spoon chia seeds into glasses and layer with mangoes. Finish with a sprinkle of cinnamon.

Lentil Soup (No Oil, No Refined Sugar, Gluten Free)


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!

Ingredients

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)

Method

  1. Sautee onion in pot with 2 tablespoons of water until onion is soft.
  2. Add garlic and sautee for another minute.
  3. Add remaining ingredients except for oregano and parsley.
  4. Bring to boil then reduce heat to a simmer for 45 minutes.
  5. Add herbs and seasoning, simmer for another 30 minutes. You can simmer for longer.

Orange Chilli Tofu (No Oil, No Refined Sugar, Gluten Free)

Many of you know that buddha bowls are my favourite. ┬áIt’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.

Ingredients:

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

Method:

  1. 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.
  2. In a bowl, mix the orange juice, chilli, tomato sauce and sweetener.
  3. Sautee onion in 2 tablespoons of water in a non-stick pan until it has softened.
  4. Add garlic and tofu and sautee for 10 minutes.
  5. Add the orange chilli mix you have prepared and cook the tofu some more until the sauce has reduced to a consistency you like.

Overnight Oats (No Oil, No Refined Sugar)

I often get asked for whole food plant based no oil breakfast ideas that is a grab-and-go option in the mornings. My response is always, overnight oats! This is a basic overnight oats recipe using my homemade muesli as a base. One you have that down pat, you can create variety with any fruit that you serve it up with.
Ingredients:
1/2 cup muesli
1/2 cup plant milk
1/4 teaspoon cinnamon
1/4 teaspoon flaxseed
1 cup of mixed fruit (e.g., berries, banana, citrus)

Method:

  1. Place muesli, plant milk and cinnamon in a jar and leave in fridge overnight.
  2. In the morning serve overnight oats with fruit. If you are really rushed for time, you can top the jar with fruit and just grab and go.

Homemade Muesli (No Oil, No Refined Sugar)


On a recent interstate trip, I had to pick up some store bought muesli, which I have not done in a very long time. I was surprised to read the ingredients list and find things I did not expect to be in muesli. Added sugar, oil and other preservatives. This recipe gives you the ratio of what you can toss together to make a muesli mix. There is no science to it. If you like a sweeter muesli, increase the amount of dried fruit. If you like it nutty, increase the nuts and seeds. I make my muesli with oats, but you can use any type of grain you like, or mix several types together for variety! Homemade muesli is affordable, without extra ingredients that you don’t need, and is a great base for an overnight oats recipe.

Ingredients:
5 cups grains (e.g., oats, spelt, quinoa flakes)
1 cup dried fruit (e.g., apricots, cranberries, raisins, pineapple)
1 cup seeds/nuts (e.g., pumpkin, pecan pieces, almond, sesame seeds, pumpkin seeds)

Method:

  1. Toss all ingredients in a giant bowl, or in a very large jar and shake it up.

Roasted Garlic and White Bean Soup (No Refined Sugar, Gluten Free)

The roasted garlic gives this hearty soup a warm and delicious flavour without the strong pungent flavours associated with this root vegetable.

Ingredients:
2 cans white beans, rinsed and drained
2 potatoes cut in large pieces
2 sprigs rosemary removed from stalk and finely chopped
1 onion
1 bulb garlic
1 1/2 tablespoon olive oil
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 litre stock
Salt and pepper to taste

Method:

  1. Slice off the top of bulb of garlic to reveal most of garlic cloves without peel.
  2. Drizzle olive oil on garlic and cook in 150C oven for about 20-30 minutes or when garlic browns.
  3. Sautee onion with 2 tablespoons of stock until softened.
  4. Add all ingredients except for salt and pepper and bring to boil then simmer for 30 minutes or longer.
  5. Season the soup.
  6. If you like a slightly chunky soup, remove several ladles of beans and give it a quick mash.
  7. Process soup until it is smooth and creamy.
  8. For chunky soup option, return the mashed beans into the rest of the soup.

Spinach Tofu Ricotta Lagsana with Homemade Tomato Sauce (No Oil, No Refined Sugar)

I got quite excited by this delicious spinach tofu ricotta lagsana that makes me squeal when I take a bite. There are quite a few ingredients but it is totally worth it as a weekend meal comfort meal. It freezes well and I love bringing individual slices to work for lunch where it causes a bit of lunch envy.

Tofu ricotta ingredients:

1 block of very firm tofu, wrapped in a towel with heavy weights (like a pan) placed on top to squeeze out excess water
1/4 cup lemon juice
2 tablespoons nutritional yeast
1/2 teaspoon soy sauce
1 teaspoon miso
1/2 onion chopped
2 cloves garlic
4 handfuls of spinach
1 small bunch of basil

Tofu ricotta method:

  1. Sautee onion and garlic with 2 tablespoons of water until softened.
  2. Place all ingredients in a food processor and blend until there are no lumps

Tomato sauce ingredients:

1 jar passata or 1 large can of chopped tomatoes
1/2 onion chopped
1 clove garlic minced
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon oregano

Tomato sauce method:

  1. Sautee onion and garlic with 2 tablespoons of water until softened.
  2. Add remaining ingredients and simmer at a gentle heat for about 15-20 minutes.

Other ingredients:
Wholewheat lagsana sheet
1/4 cups cashews finely chopped
1 tomato finely sliced

Method:

  1. Spoon a layer of sauce at the bottom of a lagsana tray.
  2. Followed by a lagsana pasta sheet then a layer of the tofu ricotta.
  3. Repeat this until the final layer is a layer of sauce, then place thin slices of tomatoes over the top.
  4. Cook in 180C oven for 25 minutes.
  5. Take lagsana out from the oven, sprinkle the cashews over the lagsana and cook for another 20 minutes or until cashews are browned.