YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 3 shallots 10 cloves garlic 2 stalks lemongrass (white part only) 1 inch ginger, peeled 1 inch galangal, peeled Zest of 1 kefir lime, or 1 lime 1 tsp coriander seeds, lightly toasted 1 tsp white pepper seeds, lightly toasted 5-10 Red 'Birds Eye' chillies (depending on how hot you like it) Juice of 1 lime 1 cup loosely packed coriander Soup 1 tsp coconut oil 1 large sweet potato, diced 1 cup broccoli florets 1 small eggplant, diced 1 zucchini, diced 1 400ml can coconut milk 5 cups water 1 tbsp madras curry powder 2 tsp raw coconut sugar 3 kefir lime leaves, torn 1 tsp turmeric 2 tsp vegetable stock 180g udon noodles 1 cup bean shoots Fresh coriander and chilli flakes to serve Instructions In a food processor or blender,...
YIELD: 12 slices (12 Servings) PREP: 5 mins COOK: 45 mins READY IN: 50 mins Seriously, is there anything better than Peanut Butter and Chocolate? Served with my most delicious frosting EVER and it's a match made in flavour heaven; the dark, rich bitterness of the cacao beans, the creamy, smooth, thick peanut butter that gets stuck in every crevice of your mouth.. Ingredients 240 g Vegan Margarine OR 200g coconut oil OR 240g light olive oil 4 chia eggs (1tbsp chia seeds soaked in 3tbsp water = 1 egg) 200 g Almond or Oat milk 150 g coconut sugar 240 g self raising gluten free flour 70 g raw cacao powder 2 tsp gluten free baking powder 4 tbsp smooth peanut butter OR other nut butter of choice Instructions Preheat oven to 180ºC. Line...
YIELD: 4 Servings PREP: 50 mins COOK: 15 mins READY IN: 1 hr 5 mins Ingredients 4 cups Diced Pumpkin 1 tsp coconut oil 1/2 cup kale torn into bite sized pieces 1/2 cup almond meal 1 tbsp chia seeds 1 tbsp sesame seeds Salt and Pepper to Taste 1/2 tsp Cumin Powder 1/2 tsp Ground Turmeric Instructions Pre-heat oven to 200ºC Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes Bake pumpkin for 45-60 minutes or until tender When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds Stir in salt, pepper, chilli flakes, cumin and turmeric Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale Use...
YIELD: 4 Servings PREP: 2 hrs 0 min COOK: 15 mins READY IN: 2 hrs 15 mins Ingredients 250 g Tempeh sliced thinly 1/4 cup Nama Shoyu or soy sauce 1 tbsp Tamari 1/4 cup Tomato Sauce 1 tbsp Organic Safflower Oil Juice of 1/2 a Lemon 1/4 cup Flat Leafed Parsley chopped pinch of black pepper 1-2 tsp dried chilli flakes 1 pk tortillas (i used spinach!) 2 large cos lettuce leaves chopped roughly 1 medium Roma Tomato sliced 1/2 medium cucumber sliced thinly 1/2 small Carrot grated 1 tbsp sweet chilli sauce Instructions Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes for at least for two hours Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4-6 minutes each side, until crispy Layer the wraps with sweet chilli sauce,...
YIELD: 12-14 cookies PREP: 5 mins COOK: 15 mins READY IN: 20 mins A lunch box fave- made super healthy and light! Ingredients 2 tsp chia seeds ground 1/3 cup water 1/3 cup coconut oil 1 1/4 cups wholemeal flour 1 cup vegan choc chips or chopped dark chocolate 1/2 cup cocount sugar or alternative 1 vanilla bean pod vanilla bean pod seeds only 1/2 tsp baking powder Instructions Heat oven to 180c Soak the chia seeds in the water for 5 minutes until a gel forms Mix the sugar and oil together, whisking until combined well Add the flour, baking powder and vanilla, and stir until mixed thoroughly Add the chia seed 'gel' and chocolate chips or nibs and fold through Arrange on a baking tray and cook for 10-15 minutes notes: -Use...
