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Vegan lemon and blueberry loaf

Eggplant zucchini lasagne

Wholefoods based vegan eggplant zucchini lasagne with sunflower cheese

Grain free banana cake muffins

Grain free banana cake muffins

Super seed tahini bliss balls

Super seed chocolate bliss balls with Reishi

vegan summer galette

Vegan summer galette with calypso mango

healthy no bake coffee cheesecakes

Healthy no bake mocha cheesecakes

Vegan lemon and blueberry loaf

A zesty, fluffy and delicious vegan lemon and blueberry loaf is the perfect way to…

Eggplant zucchini lasagne

Wholefoods based vegan eggplant zucchini lasagne with sunflower cheese

This whole foods based vegan eggplant zucchini lasagne with sunflower seed cheese is just a…

Grain free banana cake muffins

Grain free banana cake muffins

I am so happy with these grain free banana cake muffins- I have made them…

Super seed tahini bliss balls

Super seed chocolate bliss balls with Reishi

I have come to a bit of a stand still with writing blogs because honestly,…

vegan summer galette

Vegan summer galette with calypso mango

Traditionally in Australia we make fruit pies and crumbles, and the idea of a vegan…

healthy no bake coffee cheesecakes

Healthy no bake mocha cheesecakes

Here it is: the healthy no bake mocha cheesecakes I promised you! Hazaa! Last winter…

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Eggplant, zucchini and lentil lasagne with sunflow

Eggplant, zucchini and lentil lasagne with sunflower cheese sauce- a Mousakka meets lasagne inspired recipe that is just perfect for Autumn and Winter, is a wholefoods recipe and is packed with delicious veggies and plant protein. Plus it is absolutely DELICIOUS. Full recipe is on the blog, or shared below xx

I am sharing this recipe in a paid partnership with @valverdeaus valverde , celebrating the release of their new passata with fresh basil- available through Coles supermarket.

Here is the recipe!

Serves 8-10

Tomato lentil sauce

2 Tbsp olive oil
1 brown onion, finely diced
1/4 tsp salt
4 cloves garlic, peeled and crushed
1 medium carrot, diced finely
1 Tbsp balsamic vinegar
1 cup red lentils
1 jar Valverde passata with fresh basil
2 sprigs fresh oregano, leaves only and chopped finely
6 sprigs fresh thyme, leaves only and chopped
2 large tomatoes, chopped (or 1x 400ml can chopped tomatoes)
2 Tbsp tomato paste
2+ cups water

3 medium eggplant, sliced lengthways into 1cm thick strips
2 medium zucchini, sliced lengthways into 1 cm thick strips
8 large lasagne sheets

Sunflower seed cheese sauce

1 1/2 cups sunflower seeds
2 cloves garlic
1 Tbsp fresh lemon juice
1/4 cup nutritional yeast
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup water
1 tsp white miso- optional

Method.

1. START THIS RECIPE EARLY by soaking the sunflower seeds in 3 cups of water for 4+ hours AND soaking the red lentils in 3 cups of water for 1-2 hours. It is best to thoroughly wash the lentils before soaking them.

2. PREPARE the vegetables while the above ingredients soak. Once you have cut the eggplant and zucchini lightly sprinkle them in salt and place in a large colander for 1/2 hour. Preheat the oven to 180 C fan forced. After 30 mins rinse off salt off of the vegetables and pat dry with a clean tea towel. Prepare 3 oven trays by drizzling with olive oil then lay out the sliced vegetables (they will fit quite snuggly). bake for approximately 20 minutes or until tender and beginning to brown. Turn off the oven and set aside.

Continued in comments x

Cookie dough bars with homemade cashew butter- 8 o

Cookie dough bars with homemade cashew butter- 8 or 9 pantry ingredients. Easy. Simple. Delicious.

I love using cashew butter in this recipe but it’s waaaaaay more $$ than peanut butter. So two options:

1. Make your own cashew butter (it’s easy and much more cost effective)

2. Swap for peanut butter (or 1/2 cups of each).

I’ve rued all options, they’re all delicious!

To make the optional cashew butter

420g (3 cups) raw cashews
1/4 tsp salt

Method

1. Preheat the oven to 180C. Place nuts on a tray and roast for 8-10mins, tossing at 5 minutes, and checking them every minute after 5 minutes. You don't want burnt nuts! Remove and cool for 10 mins.

2. Add nuts to a food processor and process for approx 10 mins. At first the nuts will break down into a grainy texture- just keep blending! Once smooth and salt and pulse to only just combine.

Cookie dough bars.

Cashew butter (above) or 1 x 375g jar cashew or peanut butter
1 (120g) cup rolled oats
1/2 cup (50g) plain or vanilla protein powder, or use extra rolled oats
1/2 tsp ground cinnamon
1/4 cup (55g) coconut oil
1/4 cup (70g) pure maple syrup
2 tsp vanilla extract or paste

50g dark chocolate, chopped (choc chips or block chocolate)

1. Add oats to a food processor and process until a fine powder has formed. Transfer to a bowl and add the protein powder and cinnamon. Combine well.

2. Add coconut oil to a saucepan and melt gently. Once it has become liquid add the maple syrup, vanilla and nut butter. With the heat on low whisk together until uniform. Pour this mixture into the rolled oat mix and use a wooden spoon to combine until the dough has no more dry spots. Add 1/2 teh chocolate and fold through. Press nito. lined tray 9or use a silicone one0- mine was approx 10 x 20 cm. Press remaining chocolate into the top and top with optional flakey salt.

Set in the fridge for 2 hours then cut into desired serving sizes. Store in an airtight container in the fridge (up to 5 days) or freeze and defrost as needed. It is always best to defrost slowly in the fridge, overnight.

Vegan spinach + ‘feta’ pasta bake with giant p

Vegan spinach + ‘feta’ pasta bake with giant pasta shells (made using homemade fermented cashew cheese). The full recipe is now on the blog- linked in my bio or head to the ‘blog 2’ highlights and swipe up.

The full recipe doesn’t fit here, but here’s a basic one;

Pasta

You'll need 250g giant pasta shells. Cook as per packet instructions.
Marinara sauce

1 x can/box strained tomatoes
2 Tbsp tomato sauce/paste
2 tsp olive oil
4 cloves garlic, crushed
1/2 tsp finely ground sea salt
Pepper
4 sprigs fresh thyme, leaves only
1 sprig finely chopped oregano, leaves only
Method

1. Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 mins on until browned
2. Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 mins, stirring occasionally.
Meanwhile, prepare the spinach filling

100g vegan feta, crumbled- or vegan Parmesan, grated
200-300g spinach (frozen, then defrosted OR fresh and wilted) or silverbeet (chopped + blanched)
1 onion, finely diced
3 cloves garlic, crushed
2 tsp olive oil
Pinch sea salt
1/2 cup vegan fermented cashew cheese (see blog post)

Method

1. Heat a frypan over medium flame, then add olive oil. Add onion and salt and cook for 2-4 mins, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat.
2. In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform.
Assemble

1. Heat oven to 180 degrees C.
2. Pour a layer of marinara sauce in the bottom of a deep tray.
3. Spoon filling into pasta shells, placing onto the marinara base. You can layer the shells a little if you need to. Once you have finished filling, top with extra marinara sauce, sprinkle with vegan cheese (optional) and bake (covered) for approx 30 mins.
Delicious enjoyed as is, or with a nice green side salad!

The BEST fluffy blueberry and lemon curd loaf. It’s not a free-from recipe, it’s just a real good old-fashioned cake that has all of the good stuff.

Whilst I almost never use white sugar in my recipes (a personal preference) I do in this one. I’ve tried using other sugars but it just doesn’t work- if you swipe to the final video you’ll see a coconut sugar version: it’s denser, stodgier and no where near as yummy (the lemon flavour is overridden by the strong coconut sugar). So I don’t recommend substituting.

This is a paid partnership with @thesourcebulkfoods , using their amazing array of waste free pantry staples. Seriously so grateful for this store and it’s commitment to providing plastic free options for all things food + home.

Full recipe is linked in my bio, and saved to ‘blog 2’ in the highlights reel xx

Blueberry and lemon curd loaf:

400g (2 2/3 cups) plain flour
3 tsp baking powder
1 tsp fine salt
2 tsp lemon zest
190g (3/4 cup) coconut yoghurt
190g (3/4 cup) almond or soy milk
1 tsp vanilla extract
220g (1 cup) castor sugar
110g (1/2 cup) light olive oil
85g (1/3 cup) fresh lemon juice
200g (1 1/2 cups) frozen blueberries

Method

1. Preheat oven to 175 C, and grease and line a large tin loaf. Set aside.

2. In a medium mixing bowl, add all wet ingredients (listed from yoghurt down to lemon juice) and whisk until completely smooth.
.

Nourish bowls with herbed barley salad with kale a

Nourish bowls with herbed barley salad with kale and walnut pesto, ryvita.

This was some client work I did recently, but the result was too delicious to not share 🥰

herbed barley salad

1 cup barley, soaked in 4-6 hours
1 bunch flat leaf parsley, leaves only
1/2 bunch coriander, leaves only
1/2 bunch mint, leaves only
Zest and juice of 1 1/2 lemons
2-3 Tbsp extra virgin olive oil
Salt and pepper

kale and walnut pesto

1 bunch basil, leaves only
Large handful of kale, large stems removed
1/2 cup walnuts
2 cloves garlic, peeled and smashed
1/4 cup nutritional yeast
1/2 cup extra virgin olive oil
1/4 tsp salt
Black pepper

To Serve

Multigrain Ryvita
Avocado
Salad or veggie items of choice: fried asparagus, mushrooms or broccolini, tofu, hummus, pickles or sauerkraut, fresh tomato, fresh cucumber.

Method

1. Drain the barley and add to a saucepan and cook as per packet instructions (it should take between 25-30mins to cook until tender). Fill a second saucepan with water and bring to the boil. Add kale and blanch for 30 seconds or until vibrant green. Drain immediately then run under cold water for 30 seconds. Set aside to drain well.

2. Meanwhile, make the pesto. Add basil and drained kale to a food processor with garlic and walnuts. Pulse until everything is finely chopped- you are not aiming for a puree, just a chopped consistency. Add nutritional yeast and pulse to combine and then, with the food processor still running, slowly stream in teh olive oil. Turn off the food processor and scrape the pesto into a small bowl or jar. Add salt and pepper and stir to combine. Taste, and add extra seasoning if desired. Set aside.

3. Once the barley is tender turn off the heat and immediately drain and rinse. Set aside to cool and prep the rest of the herbs by chopping finely. Add cooled barley, chopped herbs and all remaining ingredients to a bowl and combine well.

Final step in comments xx

ChEWy PeCAN brOwnie with roast almond butter frost

ChEWy PeCAN brOwnie with roast almond butter frosting 😛. Honestly one of my favourite snacks ever, made with whole food ingredients & is grain free and fudgy and DELICIOUS. True, it’s not the cheapest of recipes but it’s perfect for a special occasion. I’m dying to remake it. I can hardly believe this image is 5 years old 😳. I’ve made the recipe many time since, but I’m dying to re-photograph it!

Pecan brownie with almond butter frosting.

Ingredients.
.
2 cup pecans
1 ½ cups Medjool dates, pitted (or any soft date)
½ tsp. Good quality salt
2/3 cup raw cacao powder
½ cup coconut flour
¼ cup pure maple syrup

Frosting;

1/2 cup roasted almond butter
1/4 cup coconut cream
2 Tbsp coconut oil, melted
¼ pure maple syrup
🍎

Method

For the brownie

Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
Add remaining ingredients and blend until a sticky ball forms. Press the mixture into a prepared tin (we use a 15cm square tin, lined with baking paper). 💥

For the frosting

Melt the coconut oil & set aside to cool
Combine all your frosting ingredients in a high-speed blender (excluding the coconut oil) & blend until well combined
Add the melted coconut oil & blend again. Pour the mixture over your brownie & then transfer to the freezer to set
To serve; remove from freezer and allow to defrost for 5 minutes. Remove from tin, then cut into 10 bars. Enjoy straight away or store in the fridge (for up to 5 days) or the freezer ((for up to a month).

Fluffy, vegan lemon curd and blueberry muffins. Ha

Fluffy, vegan lemon curd and blueberry muffins. Happy baking friends 🥰

Lemon curd and blueberry muffins
Makes 8 large muffins

2 cups (250g) plain flour
2 tsp (8g) baking powder
1/2 tsp (2g) fine salt
2 tsp lemon zest
1/2 cup (125g) thick, vegan yoghurt (I used plain coconut)
1/2 cup 125g) soy milk
1 tsp vanilla extract
2/3 cup (170g) castor sugar
1/4 cup + 1 Tbsp (75g) light olive oil
3 Tbsp (45g) lemon juice
2 cups (300g) blueberries

Method.

1. Preheat the oven to 180C and line a muffin tin with 8 patty pans.

2. In a large mixing bowl, add in the lemon zest, yoghurt, milk, vanilla, sugar, oil and lemon juice. Whisk to combine well. Sift in flour and baking powder, and add salt. Gently fold together, taking care to not mix too quickly (as this will activate the lemon juice and baking powder, and affect rising). Once the batter is almost smooth, add blueberries and fold through (by now the batter should be smooth).

3. Spoon batter between the patty pans then bake for 30-35 mins, or until cooked when tested with a skewer. Allow muffins to cool for 10 mins before moving to a wire rack to cool completely.

Top with an optional drizzle. To make a basic drizzle sift 1 cup of icing sugar, then add 2 tsp fresh lemon juice. Whisk together. THin out with extra lemon juice if desired. Drizzle onto cooled muffins.

Vegan lentil lasagne 🥰 for the pasta lovers! 🥰 Heart and delicious, and a total fav x
.
You'll need:
🍝
2 cups cooked brown lentils.
1 cup vegetable stock.
2 Tbsp olive oil.
1 brown onion, finely diced
1/2 tsp salt
4 garlic cloves, crushed.
1 large carrot, grated.
1 large zucchini, grated.
1 tin diced tomatoes.
1/3 cup tomato paste.
2 Tbsp balsamic vinegar.
4 sprigs fresh thyme, leaves removed.
Salt and pepper.
🍝
White sauce.
🍝
1/4 cup vegan butter.
2 Tbsp flour.
350mL plant milk.
1/4 cup nutritional yeast OR grated vegan cheese.
8-10 sheets Lasagne sheets.
🍝
Method.
🍝
1. Preheat oven to 200 degrees C.
2. Heat a large frypan over medium heat. When hot, add onion and salt and cook till translucent (stirring regularly). Add garlic and cook for 30 seconds. Add carrot, zucchini and balsamic vinegar and cook for a further 2 mins.
3. Add remaining ingredients then bring to a boil. Reduce heat and simmer for 25 mins or until the veggies are tender and the sauce has thickened considerably. During the cooking process regularly stir, and add a 1/4 cup of water if needed (to stop sticking).

4. Meanwhile, make white sauce. Melt butter in a saucepan. Turn off heat and whisk in flour. Once whisked, add milk and yeast/cheese. Return to heat and whisk until you bring to a boil, seasoning with salt and pepper.

5. Assemble your lasagne. In a large baking tray, add a layer of the lentil mix, top with white sauce and then a layer of Lasagne sheets. Repeat with more layers, finishing with a white sauce layer on top. Top with extra vegan cheese (optional) and chopped parsley and bake for 30-40 mins. You can test the lasagna with a skewer if you like- make sure the pasta sheets feel tender.