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Slow Cooked Vegetable Stew

Today’s recipe is for a Slow Cooked Vegetable Stew.  Loads of root vegetables melted together with herbs, seasoning and stock.  Cooked slowly in the oven ( I start on top of the oven to get those onions nice and brown ).  Serve with mash potato’s, or perhaps some ancient grain of choice.  Light a candle, gather up those you love and share some stories of old. Maybe instead of chasing the future we could benefit from staying in the present and we might just find ourse...

Neat balls in Coconut Curry Sauce

Neat balls 1 Block of firm Tofu (drain) 1 Tin of Cannellini Beans (drain)1 Tsp each of garlic and onion powder1 Tsp SaltBlack Pepper1 Tsp Italian Mixed Herbs 5 Tbsp Bread Crumbs or 1 slice of bread in the blenderMash together or use your hands to bring it together. Roll into balls. Pan fry or cook in airfryer for 20mins. Sauce. 1 Onion 3 Cloves Garlic 1 Tbsp Curry Powder1 Grated Carrot 1 Tsp Salt or Miso Black Pepper 1/2 Tsp Turmeric Powder1 Can ...

Nourishing Pasta

Today’s recipe is a nourishing pasta dish.I like to use either a lentil pasta or a wholemeal and very occasionally a traditional pasta. If you are going for traditional pasta buy an Italian one. They do not have altered hybridised wheat in Italy. Garlic Mushroom and Silverbeet Pasta 250g Pasta of Choice ( cook as per packet) 4 Cloves Garlic 500g Mushrooms 1 Bag Spinach or 2 C of chopped Green of choice 1 Red Onion Tin of Chopped Tomatoes ( juice removed) ...

Perfect Rice

Perfect Rice 1 C of Rice ( I like basmati )1/2 C Dry Brown Lentils1/2 C Quinoa 1 C Greens Kale or Silverbeet work best2 Cloves of Garlic 3 1/2 C Broth or Water1Tsp Paprika 1 Tsp Cumin 1 Tsp Italian Herbs Rinse your rice and quinoa and lentils well. Add with everything into your pot and cook with lid on over a low heat until water has evaporated and your grains and lentils are tender. It will be about 30mins. Or do what I do and use your rice cooker.&n...

Best Chilli ever

Chilli X2 Carrots X3 Celery Sticks 1 large onion 5 cloves Garlic 1 Red Pepper 1 Can Chop Tomatos 1 Can Red Kidney Beans 1 Can of Canellini Beans 1 Can of Black Beans 1 Can of Pinto Beans 1/3 C Tomato Paste 1/4 C Text Vegetable Protein 3/4 C Red Lentils 1 Tsp of Cayenne 1 Tsp Salt 2 Tsp Chicken Stock ( massels )1/2 Tbsp Cumin 4-5 C of water Saute your onion and veg add everything else! Simmer 30minsIt’s re...

Sticky toffee cake GF DF

Now today’s recipe is for my Gf peeps. It’s Gf ,DF , Egg Free and No refined sugar.  But I promise you it’s delicious.  You could add some extra dates if you want some texture to it but I blended them.  Cake 1 C Dates1 C Brewed Rooibos Tea1/3 C Aqua Faba ( chickpea liquid) 1 tsp Vanilla 1 Tbsp Tahini1/2 C Coconut Sugar Pinch Salt 2 C Quinoa Flour 1 Tbsp Ground Flaxseed1 Tsp Cinnamon 2 Tsp Baking Powder1/2 C Plant Based MilkBlend your dates ...

Creamy Tomato and Lentil Soup with Sour Dough Pizzaettes🍅

Todays lunch was perfect. Of course I whipped this up in the Thermie but you can use a blender or a bar blender. 2 Can Tomato’s1 Onion Chopped2/3 C Red Lentils 2 Tsp Massel Chicken Stock 1/3 C Tomato Paste1 Tsp Cider Vinegar2 Tsp Coconut Sugar1 Tsp Italian HerbsSalt n Pepper to taste1 Can of Water1 Can of Plant Based MilkPop everything in your pot and simmer for 30mins. Then blend until smooth. Sour Dough Pizzaettes I toasted my bread. I spread with my cashew cheese sa...

Perfect Pikelets

Now today’s recipe is for pikelets  as there is nothing nicer for afternoon tea than a one of these with some delicious jam and cream. To my delight I have mastered using my stainless steel frypan with no oil and no sticking. The jam is either chia seed jam or a no sugar pure fruit jam.  The cream for me is thick Greek coconut yoghurt.  Creamy and delicious. Pikelets 1 C Spelt Flour 1 Ripe Banana 1 Tbsp Ground Flaxseed1 Tsp Baking Powder1 C Plant Based M...

Granola crunch

The secret here is to make sure your banana is nice and ripe.  That makes your granola much sweeter.  If you add an extra banana you get bigger clumps and they almost become like little cookies.   It does lose a little of its “crispy” factor so make sure to make smaller batches and keep in an air tight container. I used my left over granola today to top my muffins and it turned out just great. In a bowl mash x2 large ripe bananas well. Now add in 3 Cups of any p...

Warmth in a cup

So here you go this is my Warmth in a Mug …..One Mug of your favourite plant based milk2 heaped Tsp of Carob Powder1 Tsp Ginger 1/2 Tsp Cinnamon1/2 Tsp Cardamon Pinch of Cayenne ( more if you dare)Heat your milk in your saucepan to the temperature you love.  It doesn’t take long and you must not boil it.  Whisk in your spices.  Keep whisking if you want a fluffy pillow on top. Warm between your hands and enjoy ❤️...

Vege Falafels 

In a large bowl add 1 Can of Chickpeas ( drain and reserve liquid )1 Tsp each of Garlic Powder , Onion Powder, Turmeric, Cumin Salt and Pepper to taste 1 Tbsp of Tahini 3 Tbsp of Chickpea Flour ( or any flour will work) 3 Tbsp Chickpea Liquid 1 C of Peas and Sweet CornFirstly mash your chickpeas with a potato masher.  Then add all of the rest of the ingredients and shape into balls.  Damp hands help. Pop onto a lined baking tray and cook at 200 deg fo...

Waste not want not workshop recipes

(Chia Seed Jam)2 C Frozen Mixed Berries3 Tbsp Chia Seeds1/2 Tsp VanillaDate Syrup or Sweetener of choicePut in a pot and simmer. Will thicken when it cools. Store in the fridge 2 weeks(Cashew Pear Cream)2 Can of Pears1/2 C Cashews1 Tbsp Maple1 Tsp VanillaBlend until smooth.( Feijoa Muffins )3 C of Chopped Feijoas1 Tbsp Vanilla2 Tbsp Ground Flaxseed1/2 C Coconut SugarLiquid from Can of Chickpeas1 1/2 C of Flour1/2 C Protein Powder11/2 Tsp Baking Powder1/2 Tsp Baking Soda1 Tsp GingerCombine both m...

Anzac Soldiers

ANZAC SOLDIERS (This recipe was adapted from the wonderful people at Little Bare Food) 1/2 C Tahini2 Tbsp Date Syrup3/4 C Coconut Sugar1 1/2 C of Spelt Flour1/2 C Whole Oats2/3 C Coconut1/2 Tsp of Baking Soda dissolved in 1/2 C Warm WaterCombine all of your ingredients together and press into a lined slice tin.  Bake for 20mins @175degOptional but nice - When cool slice into “soldiers” and dip one end into melted dark chocolate. Sprinkle a little raspberry dust on. ...

Orange, Chocolate and Spice Buns

2 C Warm Water3 Tbsp Vegan Butter or oil1 Tsp Sea Salt 2 Tbsps Coconut Sugar or Honey 2 1/2 Tsp Instant Yeast 2 Tsp Baking Powder1 Tsp each mixed spice , cinnamon and cardamon 4 C Spelt Flour 1 Cup of Raisins 1 Orange Dark Chocolate about 1 C Firstly :Put your raisins and the juice of an orange and zest into a small pot and simmer until the raisin are plump. In a large bowl :Add warm water, coconut sugar , butter and add yeast.  Bloom.  (Yea...

Feijoa Ginger Custard Clouds

Feijoa Ginger Custard Clouds(Serves two hungry people or 4 modest serves)  300g Silken Drained Tofu  ( you can use any tofu but the softer the better).1 Tsp Lemon Juice 1 C of Cooked Feijoas drain liquid  ( skins included - see above) 1-2 Tbsp of Agave Syrup or Honey 1/2 Tsp Ginger PowderBlend until velvety smooth.  Put into your ramekins and chill in the fridge.  It will thicken up a little and set as it chills. Top with extra Feijoas and something c...

Savoury Crumble

• FOR THE FILLING:• One nice big leek• 2 parsnips• 2 sweet kumara • 1 Carrot • 2 heaped teaspoons fresh oregano (or 1 teaspoon dried• 1 red onion, roughly chopped• 2 cloves garlic, finely sliced• 400g yoghurt( Greek coconut I used - not sweetened)• 1-2 teaspoons miso• 1 vegan stock cube ( optional but yum) • Black pepper to taste•• FOR THE CRUMBLE:• 1 C oats• 3/4 C wholemeal flour• 1/3 C Tahini • 3 Tbsp Aqua Faba ( liquid from a can of chic...

Cinnamon Walnut Buns 

Cinnamon Walnut Buns Dough 2- 3 C Spelt Wholemeal Flour 1 Tsp Baking Powder2 Tbsp Coconut Sugar 1 Tbsp Oil (optional) 1 Tsp Instant Yeast 3/4 Tsp Salt (optional) 1 C Warm Water Filling 10-12 Dates (cooked in 1/3 C water) 2 Tsp Cinnamon ( I used Ceylon but if you are using the other maybe just 1 Tsp )1/2 C Walnuts + 1/4 C extra for Crunch 1 Tsp Vanilla Essence For the dough.  Bloom your yeast in the water with coconut sugar , oil an...

Mexican Corn Cakes

1 Can of Corn ( or equivalent in frozen or fresh) 3 Spring onions 3 Cloves Garlic 3 Tbsp Ground Flaxseed1 Tsp Cumin1 Tsp Coriander Pinch of Cayenne Pepper Salt to Taste 6 Tbsp Polenta Flour In a blend add corn , flaxseed, spring onions , garlic and blend. You still want a little texture. Add in the rest of the ingredients. Shape into little patties and roll in a little extra polenta flour. Fry either side in a little oil or you can bake in a nice hot oven for 1...

🍑🍑🍑Peachy Salad 🍑🍑🍑

🍑🍑🍑Peachy Salad 🍑🍑🍑Dressing - into your blender goes3 Ripe Juicy Peaches 2 Cloves Garlic Juice of a Lemon 1/4 Tsp Salt1/2 C CashewsBlend until smooth.  If your blender is older you may need to soak cashews in boiling water first to soften).  Taste and adjust to your liking. The Salad 3 Ripe Peaches Cubed2 Courgettes ( zoodle style)1/2 Cucumber (zoodle style) Red Pepper thin stripsLots of fresh herbs I used mint and corriander2 C Lettuce s...

Basic Bean Burger Recipe 

Basic Bean Burger Recipe 1 Can Black beans Drain and Rinse 1 Cup Cooked Rice 1/2 Tsp each Onion Powder, Garlic Powder, Salt, Smoky Paprika .Big pinch Cayenne Pepper1/2 Tsp Mixed Herbs 1/2 C Ground Flaxseed Add drained beans into a blender and blend with a little extra water to get a bean paste.  You don’t want it too perfectly smooth.  Add rest of ingredients and shape into x4 burgers.  I cooked in the oven at 175deg for 18 mins and flipped them half way...

Luisa Plum Fruit Galette

Pastry 1 C Oat Flour 1 C Almond Flour 1/2 C Whole Wheat Spelt 1 Tbsp Maple Syrup 1 Tbsp Coconut Oil 1/4 Tsp Salt 3 Tbsp Ground Flaxseed in 5 Tbsp Warm Water Topping Fruit 2-3 Cups 1/3  C Jam 1 Tbsp Maple Syrup Now put all of your ingredients into your food processor and process until dough forms a ball.  If it’s struggling add a little cold water.  Roll out into a large circle.  Large pizza size.  ( I roll out...

Lovers Brownie

1/2 C Walnuts1 Tin of Blackbeans (drain) 1/4 C Peanut Butter or any nut butter2 Flax Eggs ( 2 tbsp Ground Flaxseed and 5 Tbsp Water) 3 Tbsp Date Syrup1 Tsp Vanilla Essence 1/3 C Cocoa Powder1/3 C Coconut Sugar 1 Tsp Baking Powder1/4 Tsp Salt 1 Tsp Coffee Powder or Coffee Substitute ( I use Chickory) Grind of Salt Strawberries to topJust make your flax egg first.  Put all ingredients into a blender and blend until combined. Put into a lined oven proof dish ...

Barley Butternut Risotto

This recipe is originally from the Blue Zone Recipe list, and added to by myself. The original recipe is here2 tablespoons extra virgin olive oil½ butternut squash or sweet potato, diced1 leek, sliced3 celery stalks, sliced3 garlic cloves, grated or crushed8 sage leaves or ½ teaspoon dried sage1 1/4 cups (250 g) pearl barley3 3/4 cups (900 ml) vegetable stock1 ounce (30 g) Parmesan, grated5 cups (150 g) mixed greens or spinach, choppedSea saltFresh ground black pepperTo Serve (optional)Extra v...

Dutch Apple Pie Bars - Blue Zone Recipe

This is a recipe I love and have added too, the original recipe is credited to The Blue Zoneshttps://www.bluezones.com/recipe_type/dessert/2 1⁄4 cups rolled oats, divided1 cup unsweetened plant-based milk4 tablespoons maple syrup, divided2 teaspoons ground cinnamon1 apple, peeled, cored, and chopped1 teaspoon vanilla extract1⁄4 cup ground flaxseeds1 cup plus 3 tablespoons water, divided1⁄4 cup macadamia nuts1⁄2 cup whole-wheat flourPreheat the oven to 375°F.1. In an 8-by-8-inch baking d...

Boston Beans

1 C Canellini Beans (drain)1 C of Chop Tomato’s3 Cloves Garlicx4 Sage Leaves1 Tbsp Cider Vinegar1 Tbsp Date Syrup1 Tsp Salt or MisoPinch Cayenne Pepper1 Tsp Smoky PaprikaFry your garlic, sage leaves add rest of ingredients and simmer until thick and glossy...