Teriyaki vegan poke bowl

Teriyaki vegan poke bowl

Serves 2

Poke bowls are an up and coming food trend in many areas around the world. Originating as a traditional Hawaiian cuisine, they generally consist of cubes of raw marinated fish a top a bed of rice and plenty of delicious salad ingredients. This is a vegan version with a teriyaki twist inspired by my favorite Korean takeaways.

Ingredients

  • 1 packet medium firm tofu

  • 1/2 cup corn flour

  • 1 cup uncooked rice brown or white

  • 1 cup chopped cabbage red or white

  • 1/2 red onion

  • 1 carrot

  • 1 capsicum

  • 1 avocado

  • fresh coriander and toasted sesame seeds to garnish

Coleslaw dressing

  • 3 tablespoons rice wine vinegar

  • 1 teaspoon sesame oil

  • 1 tablespoon maple syrup

  • 1 tablespoon mirin

  • Salt and pepper to taste

Teriyaki sauce (or store brought if your out of time)

  • 3 tablespoons soy sauce

  • 2 tablespoons maple syrup or brown sugar

  • 1/2 cup water

  • 1 tablespoon sesame oil

  • 2 teaspoons rice wine vinegar

  • 1 teaspoon finely grated ginger

  • 1 teaspoon cornflour + 1 tablespoon water

First get your rice cooking in the microwave or on a stove - I like to use a short grain brown or white rice to create a sticky texture.

While rice is cooking, heat a small amount of oil in a pan. Add cornflour to a bowl with some salt and pepper. Pat tofu dry with a paper towel and slice into approximately 3cm x 3cm x 1cm squares. Roll tofu in cornflour so each piece is well coated. Shake off excess then shallow fry in your pan until golden on each side. Remove and place on a paper towel.

To create coleslaw, finely chop cabbage and red onion into slices, add grated carrot. Combine all coleslaw dressing ingredients and pour over slaw, tossing to combine.

For teriyaki sauce: Add the soy sauce, brown sugar, 1/2 cup water, sesame oil, rice wine vinegar and ginger to a pot. Bring to the boil. Mix cornflour with 1 tablespoon water to make a paste then add to pot stirring well. Let sauce simmer on medium heat for around 5 minutes until thickened.

To serve add some rice to two bowls, top with tofu, slaw, avocado and red pepper, drizzle with teriyaki sauce and sprinkle with coriander and toasted sesame seeds.

Spinach and tofu pie

Spinach and tofu pie

The reason I love this pie is that it is such a great way to incorporate a whole lot of spinach into your diet. Spinach is packed with chlorophyll, vitamins and minerals as well as heaps of fiber. It is an excellent source of vitamen A, magnesium, folate, manganese, and B12. One cup of cooked spinach contains 35% of your daily iron needs, 30% of Vitamin C and 25% of calcium recommended daily intake. With heaps of vitamin K the only people who should consider watching their spinach intake is those with altered blood clotting such as those people taking Warfarin.

 

Serves 4 people

Base:

  • 1/2 cup white flour

  • 1 cup whole meal flour

  • 150g margarine (or smooth peanut butter)

  • 1/2 cup ground cashew nuts

  • 1 tsp of mixed dried herbs

  • 1/2 tsp salt

  • 3-5 Tablespoons cold water

 

Filling:

  • 1 packet of silken tofu

  • 1 packet of firm tofu

  • 1 onion

  • 4 cloves garlic

  • 1 tablespoon miso paste

  • 1/2 cup nutritional yeast

  • 2 tablespoons Worcester

  • 1 cup ground cashew nuts

  • 2 tablespoons ground linseed

  • a big handful of fresh herbs ( I like to use basil)

  • 1/2 cup pinenuts or sunflower seeds

  • salt and pepper to taste

Topping

  • 1/2 cup breadcrumbs for top of pie

 To make base:

Mix together flours, salt, herbs and ground nuts. Add soften margarine (or peanut butter) and mix. I like to mix with my hands, crumbling like you would scones. Once mixed, add 3 tablespoons of water and mix again, add more water if needed until dough just comes together into a soft ball, don’t over mix. Transfer into a greased pie dish and press the dough out until it fills the dish and goes up the sides. Blind bake* for around 15 minutes at 180 degrees.

To make filling:

While your pie base is blind baking, roughly chop then boil spinach for 10 minutes in microwave or stove with water covering. Finely chop onions and garlic and saute in a pan for around 5 minutes until soft. While these are cooking, add all the rest of the ingredients excluding the pine nuts (or sunflower seeds) and breadcrumbs into a food processor. When spinach is cooked squeeze out all the excess water then transfer to the food processor and processes until all the ingredients come together . Gently stir in your pine nuts (or sunflower seeds) and sauted onions and garlic.

Once your pie base is ready, pop in your filling and sprinkle with breadcrumbs. Bake for a further 25-30 minutes at 180 degrees until golden on top

*Blind bake means putting something heavy on your pastry while it cooks - I use baking paper then dried beans on top to weight it down while cooking then remove.

Panang curry with spinach, cashew and kumara

Panang curry with spinach, cashew and kumara

Panang Curry:

Serves 4

  • 4 cloves garlic chopped

  • 2 thinly sliced red onions

  • 1 heaped tablespoon grated fresh ginger

  • 1 teaspoons of tumeric

  • 2 teaspoons red curry paste

  • 1 teaspoon ground cumin

  • 2 teaspoons ground coriander

  • 2 tablespoons palm sugar (or brown sugar)

  • 1/4 cup peanut butter

  • 1 can coconut milk

  • 1/3 cups vegetable stock

  • 200g spinach or silver-beet

  • 1 large orange Kumara

  • 1 cup peas

  • zest and juice of 1 small lime

  • 1/2 cup roasted cashew nuts

  • firm tofu optional

  • coriander and a thinly sliced chili to garnish

serve with rice or udon noodles

If you are going to use tofu for this, start your meal preparations by pressing the Tofu. Put it onto a few paper towels on a plate. Pop another plate on top and weigh down with some heavy cookbooks while you prepare the rest of your meal. Tofu acts like a sponge and by pressing out all the water it allows it to soak up more yummy curry flavours when it cooks.

Saute onions, garlic and ginger until soft. Add turmeric, cumin, coriander and red curry paste and cook for a further 2 minutes. Add peanut butter, coconut cream, sugar and stock. Bring to the boil. Add kumara and spinach. When Kumara is nearly cooked throw in peas, tofu and lime and cook for a further 5 minutes. Serve on a steaming hot bowl of rice or noodles with cashews, coriander and chili to garnish.

Nut and lentil loaf

Nut and lentil loaf

Serves 6

Ingredients:

  • 1 onion

  • 3 cloves garlic

  • 1 carrot

  • 2 large celery sticks

  • 1/2 cup vegetable stock

  • 1 can brown lentils

  • 1/2 cup breadcrumbs

  • 1 cup ground nuts (I like to use almonds and walnuts)

  • 1 cup chopped nuts (I like to use walnuts and cashews)

  • 1/2 cup rolled oats

  • 1/2 cup nutritional yeast

  • 1 teaspoon Tabasco sauce

  • 1 tablespoon Worcester sauce

  • 1 tablespoon olive oil

  • 2 teaspoon maple syrup or honey

  • 2 teaspoon dried mixed herbs

  • 1 teaspoon dried oregano

  • 4 garlic cloves

  • 2 tablespoons ground flax-seeds

  • 1/2 cup cranberries optional

  • Panko breadcrumbs and sesame seeds to top

Heat oven to 180 degrees. Finely chop onions and garlic and saute for 5 mins, finely dice carrot and celery, add to onions, sauteing another 5 minutes. Add 1/2 cup vegetable stock and allow to simmer for another 5 mins with lid on. Meanwhile in a big bowl add rinsed and drained lentils, ground nuts, breadcrumbs, Tabasco, Worcester, nutritional yeast, oats, olive oil, maple syrup, chopped garlic, ground flax seeds and herbs.

Add your sauteed vegetables to the bowl and combine. Take out half of this mixture and place in a food processor or whiz with a magic stick until mushy. Return your processed mix back into your original mix and stir. Add chopped nuts and cranberries and stir until combined

Generously grease a small lasagna dish or loaf tin and press mixture in firmly so it is even. Sprinkle with panko bread crumbs and sesame seeds and bake for 50 minutes until golden on top. Allow to cool for 5 minutes before cutting.

Cashew aioli (oil free)

Cashew aioli (oil free)

Makes 1 1/2 cups

Ingredients

  • 1 cup raw cashews

  • 3/4 cup soy milk (or plant based equivalent)

  • 2 tablespoon lemon juice

  • 1 teaspoon cider vinegar

  • 1 teaspoon Dijon mustard

  • 2 garlic cloves

  • 1/4 tsp Tabasco sauce

  • salt and pepper to taste

Soak cashews in boiling water for at least 1 hr (2-3hrs if you have time, or with cold water overnight). Drain and add to bullet or food processor along with plant milk, lemon juice and apple cider vinegar. Mix on high until smooth in consistency. Add the rest of the ingredients and processes until well combined. Store in the fridge for up to five days. Great for sandwiches, as a salad dressing or on pizza.

Boss burger -black bean, cashew and kumara patty

Boss burger -black bean, cashew and kumara patty

Makes 4 large patties

Ingredients

1 can black beans

1 onion

4 cloves garlic

1/2 cup grated orange kumara

1/2 cup ground cashew nuts (or grind your own)

1/2 cup bread crumbs

2 flax eggs ( 4 tablespoons of water or vegetable stock mixed with 2 tablespoons ground flax seeds)

2 tablespoons worcester sauce

2 tablespoons tomato sauce

2 tsp ground cumin

big hand full of fresh herbs (I like to use basil)

1/2 tsp smoked paprika

pinch cayenne pepper

salt and pepper to taste

flour to dust patties in

Finely chop onions and garlic and saute in a pan until soft. While this is cooking drain and rinse black beans and add to a large bowl. Mush up with your hands, until around half of the black beans are into a paste, leaving the rest for texture. Add the cooked onions and garlic and rest of the ingredients apart from the flour and stir well. Form into patties and dust with flour. Shallow fry for around 8 minutes each side or bake in the oven for 1 0 minutes each side or until golden and cooked through..

Almond Korma

Almond Korma

Serves 4

Ingredients

  • 1 onion

  • 4 cloves garlic

  • 1 tablespoon minced ginger

  • 2 tablespoons curry powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/4 tsp turmeric powder

  • 2 cans tomatoes (best if blended until smooth)

  • 1 cup soy yogurt or light coconut cream

  • 1/2 cup ground almonds (or grind your own from whole roasted almonds)

  • 1/2 red capsicum

  • 1/2 cup corn kernels

  • 1 block tofu (or I sometimes use a pea protein based chicken free chicken called sun fed chicken)

  • salt and pepper to taste

  • Coriander to garnish

Finely chop onions and garlic and saute on medium heat until soft. Add minced ginger, curry powder and spices with a few tablespoons of water and fry off for a few minutes while stirring. Add canned tomatoes and let simmer for 20 minutes. Finely chop capsicum and add along with corn. Simmer a further 5 minutes. Chop tofu into small 2 cm squares, fry in a separate pan until just turning golden on each side. Add yogurt, ground almonds and tofu to the curry and simmer for a further 5 minutes. Season to taste and serve with chopped coriander, naan bread and fluffy rice.

Beetroot, balsamic and caraway dip

Beetroot, balsamic and caraway dip

Ingredients

  • 1 can cannellini beans rinsed and drained

  • 2 medium sized beetroots

  • 2 cloves garlic

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons tahini

  • 1 tsp caraway seeds

  • salt and pepper to taste

Peel and cut beetroot into quarters and roast in oven for 30 minutes at 180 degrees or until lightly roasted. In a pan lightly toast caraway seeds until fragrant. Add to food processor along with all the rest of the ingredients and beetroot. Mix on high until smooth. Garnish with mint.

Pea and mint soup

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Pea and mint soup

Pea and mint soup

This recipe is so simple and delicious! I use it on nights when I need something nourishing but can’t really be bothered cooking. With only a few simple ingredients it would seem like a plain soup but the combination of the fresh mint, zesty lemon and loads of garlic is amazing!

Where is the superfood you may be asking- its all in the mint! Herbs are a fantastic superfood, being green and leafy and packed with goodies. Mint descends from the Latin word mentha, which is from the Greek word minthe. In Greek Mythology, Minthe was a beautiful water nymph who was deeply in love with Hades, the Greek God of the Underworld. One day, while walking along the river, Hades wife Persephone caught him with his mistress Minthe . She was infuriated and transformed Minthe into a herbaceous plant to be trodden upon by all. Hades was unable to reverse the enchantment but tried to comfort Minthe by giving her leaves a divine sweet aromatic scent.

Mint has large amounts of vitamin A, Calcium, magnesium and B6. One hundred grams of mint contains 52% of our daily Vitamin C needs and 28% of our iron needs.

Pea and Mint soup

Serves 4

  • 4 1/2 cups frozen peas

  • 4 cups of stock (I usually use 4 cups water with 2 cubes Rapunzel organic stock cubes)

  • 4 cloves garlic

  • zest of two lemons

  • large handful of mint

  • oil, cracked pepper and paprika to garnish

  • optional-> vegetarian sausages

Boil peas and stock for 5 minutes, add in garlic, lemon and mint. Blend in a blender until smooth or with a whizz stick. Garnish with a few drops of oil (avocado or hazelnut oil), paprika, cracked pepper and sausages if you have some. Serve with crusty bread.


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Black forest truffles

Black forest truffles

Makes 30 truffles

Ingredients

  • 1 cup roasted hazelnuts

  • 1 cup sunflower seeds

  • 1 & 1/2 cups pitted dried dates

  • 1/4 cup cocoa

  • 1/2 cup desiccated coconut

  • 1/2 cup cranberries

  • 1 tsp vanilla paste

  • pinch of salt

Soak dates in boiling water for 10 minutes. Take 1/4 cup of hazelnuts and chop into small chunks . Set aside. Put the remaining 3/4 cup hazel nuts and sunflower seeds in a coffee grinder or bullet and grind until fine. Empty ground nuts and seeds from grinder into a food processor along with dates once drained, vanilla, salt and cocoa. Process for around 5 minutes, scraping the side regularly until a smooth mixture forms. Empty contents in to a bowl and stir the reserved hazel nuts from earlier, coconut and cranberries. Setting aside the truffle mixture in the fridge for 30 minutes or so to harden will make the ball easier to roll. Once cold roll into walnut sized balls and coat with cocoa.

Savory yeast parmesan

Savory yeast parmesan

Makes 2 cups

Ingredients

  • 1 cup roasted unsalted cashew nuts

  • 1 cup savoury yeast flakes

  • 1/2 tsp salt

  • 1/2 tsp white pepper

Add all ingredients to bullet or coffee grinder and pulse for around 30 seconds until it resembles a fine crumble.

Store in the fridge for up to 1 month. Use like Parmesan to give a yummy cheesy nut flavor to your dinners and sandwiches.

Peach and almond bliss balls

Peach and almond bliss balls

Makes 30 bliss balls

Ingredients

  • 250g dried peaches

  • 1 cup roasted unsalted almonds

  • 1 cup pumpkin seeds

  • 1 tsp vanilla paste

  • 1/2 cup desiccated coconut

  • extra 1/4 cup desiccated coconut for rolling balls in

Cover dried peaches in boiling water for 30 minutes or longer. Once nice and soft, drain and pat dry. Roughly chop into small chunks and place in a food processor. Grind almonds, pumpkin seeds and the 1/2 cup coconut in a coffee grinder or bullet. Add to peaches in the food processor, along with vanilla. Mix on high for around 5 minutes, stopping a few times to scrape down the sides. Placing mixture in fridge for 30 minutes now will make it easier to roll. Once cool lightly wet hands and roll into approximately 30 walnut sized balls. Roll in desiccated coconut to finish. Store in the fridge or freezer.

Blueberry banana bran muffins

Blueberry banana bran muffins

Bran muffins always taste so deliciously wholesome. These muffins have been modified to only contain a very small amount of fat and sugar and they are packed with healthful blueberries.

Blueberries are my absolute favorite berries, I eat them almost every day! Blueberries are packed with minerals and vitamins such as vitamin C and K and fiber but they are most famous for their pigments giving them their beautiful blue colour. Anthocyanin is the most known phytochemical in blueberries and gives them their high antioxidant properties.

Some of the health benefits of blueberries include:

1. One serving provides a low GI index of 4/100 and has been found to aid in glucose control and insulin sensitivity.

2. In addition to this blueberries have been found to lower blood cholesterol so in combination with their effect on glucose can lower your risk of heart disease and diabetes.

3. Recent findings suggest blueberries may help promote urinary tract health and lower the risk of infection

4. In the journal Archives of Ophthalmology, anthocyanin found in blueberries, have been shown to protect the retina from damage. People who eat blueberries have a lower risk of age related macular degeneration and cataracts.

5. Studies in rats have shown blueberries to increase motor skills, learning and memory. More recently human studies have been done which show the same significant improvement in memory in humans. Blueberries are thought to also aid in Alzheimers prevention.

The best part is frozen blueberries have been found to be just as healthful as fresh, so you can enjoy them all year round!

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Blueberry and banana bran muffins

Makes 12

Ingredients:

  • 1 1/4 cup brown flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/4 cups bran flakes

  • 2 tablespoons flaxseeds ground

  • 3 tablespoons maple syrup ( or golden syrup)

  • 1 tablespoon coconut oil

  • 1 teaspoon baking soda

  • 1 1/2 cups plant milk

  • 1 cup of frozen blueberries

  • 2 ripe bananas

  • 1 tsp vanilla paste

  • 1 tsp mixed spice

Mix flour, baking powder, bran flakes, ground flax seeds, mixed spice and salt in a bowl. In a separate bowl mix melted coconut oil and add maple syrup, two mashed bananas and vanilla. Mix baking soda into milk and pour into your bowl of wet ingredients. Gently fold wet ingredients into dry, don’t over mix. Stir in the blue berries. Put into greased muffin tins or cup cake wrappers and bake at 200 degrees for around 15-20 minutes until golden on top and a skewer comes out clean.

Curried pumpkin soup

Curried pumpkin soup

I have been making pumpkin soup since my first year of flatting. Three dollars for a pumpkin could feed the whole flat and warm up the insides when you could see your breath inside. This is a slightly fancier version refined over the years but still very cost effective. This soup has the power of orange. Orange pumpkins, kumara, carrots, turmeric and red curry paste make for an amazing coloured and extremely healthy soup.

Turmeric deserves special mention as a newly recognised superfood . Having recently become established as a powerful anti-inflammatory agent, Turmeric has positive effects on many health conditions, including Rheumatoid arthritis, Crohns disease and cancer as well as many others. The active agent in turmeric (cucumin) acts in all three chemo protective ways. As an antioxidants, an antiproliferative and carcinogen protective agent.

Pumpkin Soup

Vegan and gluten free

Serves 4

Ingredients

  • 2 onions

  • 5 cloves garlic

  • 2 heaped tsp red curry paste

  • A splash of oil

  • 1 small pumpkin (I find butternut or squash tastier than crown)

  • 1 orange kumara

  • 2 carrots

  • 1/2 tsp nutmeg

  • 1 tsp turmeric

  • 1 can coconut milk

  • 4-5 cups of vegetable stock

  • 1 tablespoon Date paste (or brown sugar)

  • salt and pepper to taste

  • parsley to garnish (optional)

In a large pot saute onions and garlic in oil until soft.
While these are sauteing, peel pumpkin,carrot and kumara, then chop in to small chunks. Stir red curry paste into your onions for a further few minutes. Throw in your chunky veges. Shake the veges so they settle and add stock until it just about covers the veges. Pour a small amount of your coconut milk into a cup to use for garnish then add to pot along with the rest of the ingredients. Let the soup boil on medium until the veges are soft (about 15-20 minutes). Take off heat and whiz with a magic soup or in a blender.

Serve into bowls, drizzle with left over coconut milk and sprinkles of parsley.

Nutty meatballs

Nutty meatballs

Vegan and can be gluten free

serves 4

Ingredients

  • 1 medium sized onion

  • 4 garlic cloves

  • 1 handful of parsley

  • A spray of olive oil + a little extra to lightly brush over meatballs and grease tray.

Dry ingredients

  • 1 cup of oats ground ( I use coffee grinder)

  • 1 cup of nuts ground

  • 3 Tablespoons flax seeds ground

  • 1/2 cup breadcrumbs (use gluten free breadcrumbs if you want recipe to be gluten free)

  • 2 tsp oregano

  • 1 tsp mixed herbs

  • 1 tsp smoked paprika

Wet ingredients

  • ½ cup vegetable stock

  • 2 tsp honey melted

  • 2 Tablespoons Worcester sauce

  • 1 tsp Tabasco

  • Salt and pepper to taste

 

Preheat oven to 180 degrees. Finely chop onions and garlic and sauté in a small amount of olive oil until soft. Mix your dry ingredients together in a bowl. In a separate bowl mix your wet ingredients. Mix dry with wet ingredients and add onions and parsley. Let sit in fridge for minimum 10 minutes. Wet hands and roll into walnut sized balls. Place balls on a greased tray and lightly spray them with oil. Bake in oven for 15 minutes or until golden underneath then flip them and bake for a further 5. They should be golden brown on both sides.

 

Serve with pasta sauce on top of your favorite pasta or with satay sauce as a party snack.

Chocolate Espresso Mousse

Chocolate Espresso Mousse

Chocolate Espresso Mousse:

Gluten free and Vegan

Serves 4

  • 1 block dark dairy free chocolate 200g

  • 1 packet silken tofu

  • 1 heaped Tablespoon of instant coffee granules

  • 2 Tablespoons of cacao nibs (optional)

  • 1 tsp Vanilla paste

  • cocoa powder for dusting.

Melt your block of chocolate. I like to melt mine in a glass bowl in the microwave in short bursts stirring often. In a blender or food processor whiz up silken tofu. Pour in melted chocolate and stir by hand. Stir in coffee granules, vanilla and nibs (or other preferred flavours). Spoon mousse into espresso cups or ramekins and refrigerate for at least an hour and dust with raw cacao powder before serving.

Nacho Beans

Nacho Beans

Vegan and gluten free

Ingredients:

Serves 6

  • 2 Onions

  • 3 Bay leaves

  • 1 tsp coriander powder

  • 2 tsp smoked paprika

  • 2 tsp cumin

  • 1/2 tsp caynee pepper

  • 2 Cinnamon quills

  • 1 Tablespoon instant coffee powder

  • 3 Tablespoons date paste (or brown sugar)

  • 1 Tablespoons Worcester sauce

  • 2 Chillies -finely chopped and deseeded. (Chillies can be as hot as you like. I like to use medium hot)

  • 4 cloves garlic

  • 3 cans chopped tomatoes

  • 3 cans beans (I like to use red kidney beans, butter beans and pinto beans)

  • 2 red capsicums

  • salt and pepper to taste

 

Serve with nacho chips, guacamole and salsa. Or in Tacos or wraps with a salad.

In a heavy based pot sauté onions in a small amount of olive oil until soft. Add spices, bay leaves, garlic and cinnamon quills and toast for a further 2 minutes. Add the rest of the ingredients apart from beans and red peppers. Let simmer on low heat for at least an hour if you have time. Add beans and chopped red peppers and cook for a further 20 minutes.

*this recipe can also be made in a slow cooker

* I like to make this recipe the day before as it always tastes even better the next day.

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Serves 4

1 packet of spaghetti

1 onion

4 cloves garlic

1 large carrot

2 cans of tomatoes

1 heaped tsp smoked paprika

1/2 tsp salt + pepper to taste

1/2 cup red wine (optional)

2 tablespoons Balsamic vinegar

2 tablespoons Date paste (or 1 Tablespoon brown sugar)

1 can of brown lentils

4-5 large mushrooms

A small splash of olive oil for sauteing (optional)

A big handful of fresh herbs

Sauté onions and garlic until soft in a large pan. Chop carrot into small cubes and add to pan, sauté for 5 minutes until becoming soft. Add canned tomatoes, date paste, paprika, balsalmic, 1/2 the fresh herbs, salt and pepper and wine. Simmer on low for 20 minutes with lid on and a further 10 with the lid off. Transfer to a blender or use a blender stick to blend into a smooth sauce. Put back on the stove to slowly simmer while your pasta cooks.

Put a pot of boiling water on the stove for the pasta – add a few teaspoons of salt. Once simmering boil pasta until al dente*. Drain when ready. While your pasta cooks chop mushrooms into chunks and in a new pan sauté until browning. Drain lentils and rinse with cold water in a sieve. Add lentils and mushrooms to the sauce and cook for further 5 minutes.

Plate up spaghetti with a generous spoonful of Bolognese sauce on top. Sprinkle with some fresh chopped herbs and homemade walnut crumble.  Bon appetit!

*Al Dente -when you bite into it there will be a slight crunch in the very middle and a small white dot in center of the pasta.

Walnut Crumble

1/2 cup walnuts

1/2 cup nutritional yeast flakes

½ tsp white pepper

½ tsp salt

Put all ingredients in food processor or bullet and grind until fine and crumbly. Store in the fridge for up to 1 month. Use like Parmesan to give a yummy cheesy nut flavor to your dinners and sandwiches.

Buckwheat pancakes

Buckwheat pancakes

Vegan and gluten free

Makes 6 medium sized pancakes

  • 1 cup buckwheat flour

  • 2 tablespoons ground flax seeds

  • ½ tsp salt

  • 1/2 tsp baking powder

  • 1 ½ cups oatmilk (or other non-dairy milk)

  • 1 Tbsp spirulina (optional)

In a bowl combine dry ingredients then slowly stir in milk. Set aside for a few minutes while you heat a non-stick fry pan to a medium heat with a small amount of oil or butter.

Pour in a portion of pancake mixture and move pan around to spread evenly into a thin pancake. Fry a few minutes each side until golden then serve with your favorite toppings.

Smoky roast garlic hummus

Smoky roast garlic hummus

Makes 1 & 1/2 cups

Ingredients

  • 1 can chickpeas drained + keep 1/2 brine from the tin

  • 3 cloves garlic

  • Juice 1 lemon

  • 1/4 tsp turmeric powder

  • 1/4 tsp smoked paprika

  • 1 Tablespoon tahini

  • 1 tsp olive oil (optional)

  • Salt and pepper to taste

Roast garlic in the oven for 15 minutes in its shells (you could do this 1-2 days before if you have the oven on for something else). Discard garlic skins and put garlic along with all ingredients except smoked paprika in a food processor. Leave running for at least 5 minutes, scraping sides regularly until you achieve a smooth consistency. Serve with smoked paprika sprinkled over the top.