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Vietnamese Inspired Rice Paper Rolls Vegan Style!

Ingredients Rice Paper Rolls 200g of Hard Tofu 1 Bunch Pak Cho 1 Cucumber  6 Shallots (Sliced Length-ways) Chives 1/2 Cup of Sliced Red Cabbage 1 Carrot 1/2 Pack of Vermicelli Rice Noodles 1/2 an Avocado 1/2 Red Capsicum Crushed Garlic 1/2 Cup of Coconut Amino's or Soy Sauce Chilli Paste (Optional) Rice Malt Syrup Method 1. Slice tofu into length way slices, place in a bowl with 1/2 cup of coconut aminos of soy sauce, Pepper to taste & 1/2 tsp of chilli paste (optional), 1 tbs crushed garlic, 1 tbs of rice malt syrup. Allow to marinate 2. Slice all vegetables to desired size, preferably length ways as they roll better 3. Boil water and sit noodles in...

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Gluten Free Brownies

  Gluten Free Brownies 1/2 Cup of GF Flour 3/4 Cup of nut milk (almond, soy, coconut) 1/4 Cup of vegan butter(I use Nuttlex) 1/2 Cup of raw cacao 1 Teaspoon of "Orgran" egg replacer 1/2 Cup of coconut sugar Pinch of pink rock salt Additional nuts or dark chocolate can be added Method 1. Pre heat oven to 200 Degrees (180 - Fan forced) 2. In a mixing bowl, sift dry ingredients, add milk and softened butter and start to beat on a low speed 3. In a small bowl mix 1 teaspoon of egg replacer with 30mls of water and add to mixture 4. Line a baking tin with baking paper and pour in mixture 5. Bake for...

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Spiced Vegetable Pasties - Vegan Style

Ingredients 1 Teaspoon of Tumeric 1 Teaspoon of Mixed Herbs 1 Brown Onion 3 Cloves of Garlic 1 Head of Brocoli 300g Baby Spinach 1 Large Carrot 1 Cup of Mushrooms 1 Large Zucchini 1 Sheet of Puff Pastry (Free from Egg & Dairy) 1/4 Cup of Coconut Amino's (or Tamari) Method Pre-heat Oven to 200 Degrees (180 - Fan Forced) 1. Fry off onion, garlic and herbs in a hot pan with olive oil 2. Grate all vegetables and add to pan 3. Fry off for 3-5 minutes 4. Add coconut aminos and season to taste 5. Slice pastry diagonally and add vegetable mix, fold over and glaze with olive oil 6. Bake for 10-12 minutes of until golden...

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Gluten Free Vegan Donuts

Ingredients Donuts 3/4 Cup of GF Self Raising Flour 2 Tablespoons of Vegan Butter Substitute (I used nuttlex)  1 Tsp Pink Rock Salt 1 Tsp Vanilla Bean Paste 1/2 Cup Coconut Sugar 1/2 Cup Soy Milk 1 Tsp of Egg Re-placer Icing 1/2 Cup of Icing Sugar 1 Tbs Coconut Oil Add soy milk until desired consistency Add desired toppings  (I used Acai Powder, Beetroot Powder, Coconut Flakes, Raw Chocolate, Peanut Butter, Nuts, Fresh Figs) Method Pre-heat oven to 180 Degrees in a small bowl mix egg replacer with 30ml of water In a larger mixing bowl sift dry ingredients Add soy milk, butter & egg replacer  Mix on high until all ingredients are well combined Add mixture to donut...

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