July 2022

Saucy Edamame and Veggie Stir Fry⁣

Serves 4-6⁣⁣


1/2 white onion, finely chopped⁣⁣⁣
1 red bell pepper, finely chopped ⁣⁣⁣
8 oz chopped mushrooms⁣⁣⁣
3 cups edamame⁣⁣⁣
3 large handfuls of kale⁣⁣⁣
1/2 cup cashews, chopped⁣⁣⁣
1/2 cup fresh basil, chopped⁣⁣⁣

Sauté onion and bell pepper until softened. ⁣⁣⁣

5 cloves garlic, minced or pressed⁣⁣⁣
2 tbsp sesame oil⁣⁣⁣
3 tbsp rice vinegar ⁣⁣⁣
1/2 cup reduced sodium tamari (GF soy sauce)⁣⁣⁣
1 1/2 tsp ginger powder⁣⁣⁣
2 tbsp maple syrup⁣⁣⁣
1 tsp corn starch + 2 tbsp water (mix together)⁣⁣⁣

Add all sauce ingredients together and whisk to combine.⁣⁣⁣

1 1/2 cups white rice⁣⁣⁣
3 cups water⁣⁣⁣
3 tbsp coconut oil⁣⁣⁣
Salt to taste ⁣⁣⁣

Cook rice as instructed, toss coconut oil after fully cooked. Salt to taste and Enjoy!

Classic Spaghetti And Ziti

I used cavatappi for this​ Cheesy Buttercup Squash pasta recipe! Cavatappi are like elbow macaroni pasta, but longer and spiralised! ⁣Serves 4-6⁣


⁣500g cavatappi or pasta of choice⁣
⁣1 buttercup squash, halved + seeds removed⁣
⁣1/4 cup nutritional yeast ⁣
⁣1/4 tsp nutmeg⁣
⁣1/2 tsp garlic powder⁣
⁣pinch cayenne (optional)⁣
⁣oat milk, as necessary for thinning sauce⁣
⁣1 red onion⁣
⁣1 bell pepper⁣
⁣4 handfuls spinach⁣
⁣3 tbsp vegan butter, divided⁣
⁣salt + pepper, to taste ⁣


⁣1. Brush squash with 1 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 45 minutes (until soft and cooked)⁣
⁣2. Scoop out flesh and add to a high speed blender with nutritional yeast, nutmeg, garlic powder, cayenne and a generous pinch of salt + pepper. ⁣
3. ⁣Add oat milk, a little at a time. Blend until smooth. Add oat milk as necessary for thinning the sauce. ⁣
⁣4. Cook pasta in a pot of boiling and salted water until nearly cooked. ⁣
⁣5. In a frying pan, cook veggies in vegan butter. Season. Add spinach last and cook until just wilted. ⁣
⁣6. Drain pasta and reserve a little cooking water. ⁣
⁣7. Add pasta and sauce to pan with veggies and stir to coat. Cook for a minute or two until everything is hot. ⁣

⁣8. Top with more nutritional yeast and enjoy!⁣

Vegan Hushpuppies


6-8 cups of cooking oil ⁣
2 cups of corn meal ⁣
1/3 cup of all purpose flour ⁣
1/2 tbs of sugar ⁣
1/2 tsp of baking powder ⁣
1/2 tsp of corn starch ⁣
1/4 tsp of cayenne pepper ⁣
1/2 tsp of garlic powder ⁣
2-3 Pinches of salt ⁣
1/3 cup of finely chopped green onions ⁣
1 cup of cream-style corn ⁣
1/2 cup of plant-based milk ⁣


1. Pre-heat the oil to 350-375 degrees in pan or skillet. ⁣

2. In a mixing bowl, add all dry ingredients and mix well. ⁣

3. Add your green onions, corn and milk. Mix well. ⁣

4. Using a 1/2 inch scooper or spoon, drop batter in the oil. ⁣

5. Fry until the hushpuppies are golden brown ⁣

6. Place on a paper towels to absorb excess oil. ⁣

Enjoy warm!

Vegan Meatball Subs


​1 pack plant based patties
1 baguette, halved
400g marinara sauce
vegan parmesan


1. Empty the plant based patties mixture into a bowl & add water as specified on pack. Let it sit for 5mins.

2. Mix together and roll into balls with your hands.

3. Heat the sauce in a pan and add meatballs. Cook until heated through.

4. Toast baguettes and top with meatballs and vegan parmesan.


Nacho Party Tray


1/2 tbsp olive oil
320gr vegan mince
1/4 cup canned diced tomato
1 can black beans
1/4 cup corn
3/4 cup salsa
3 tbsp tomato paste
1 tsp ground coriander seeds
1 tbsp paprika
1 tbsp cumin
1/2 tbsp garlic powder
1 tsp chilli powder
1 tbsp tapioca flour mixed with a bit of water


1. Heat up the oil in a pan and cook your mince according to the instructions.

2. Add all the spices/herbs and the tomato paste. Stir well and cook for 2-3 mins.

3. Add the black beans, tomatoes, corn and salsa. Cook for a further 5 mins.

4. Add the tapioca flour to make the sauce a bit thicker.

5. Pour on top of corn tortillas chips.

Topped with:
sour cream
fresh jalapeños
spring onions + diced brown onion
extra corn
fresh diced tomato


Creamy Alfredo Style Mushroom Pasta


3 tbsp vegan butter
3 tbsp nutritional yeast
1 tbsp vegan butter/avocado/olive oil
1/2 tsp salt + more to taste
1/4 tsp pepper + more to taste
10 ounces pasta of choice
3 cups baby portabella mushrooms, washed & quartered
fresh parsley, for garnishing
Alfredo Style Sauce
2 heaping cups cauliflower florets
2 cloves garlic, minced
1/4 cup unsweetened dairy-free yogurt
2 cups plant milk


1. Make the sauce first. In a medium-large skillet over medium heat, melt the vegan butter. Add the cauliflower florets and minced garlic. Cover and saute until the cauliflower is soft, tossing occasionally- about 10-15 minutes.

2. Meanwhile, boil the pasta according to package directions in a separate pot with salted water.

3. Add the washed and quartered mushrooms to another medium skillet with 1 tablespoon of vegan butter or avocado/olive oil. Heat over medium heat and saute until they start to turn golden and slightly start to crisp. Toss occasionally.

4. Add the dairy-free yogurt, plant milk, nutritional yeast, salt and pepper to the sauce skillet with the cauliflower. Stir to combine. Pour all of the sauce ingredients into a blender and blend until smooth and creamy and no large chunks of cauliflower are left. Poor it back into the skillet and heat over medium heat until it thickens and starts to bubble- about another 5-10 minutes. Add more salt & pepper to taste.

5. Drain and rinse the pasta and add it to the sauce skillet, toss to coat the pasta.

6. You can either serve the pasta in bowls first and then top with the mushrooms or you can toss the mushrooms in the skillet with the pasta and sauce. Top with fresh parsley and vegan parmesan cheese if desired. ENJOY!


Serves: 2⁣


100g pasta of choice (I used linguine)⁣
1/2 cup hummus (I used garlic hummus) ⁣
1/2 cup pasta water (from cooking the pasta) ⁣
1 cup cherry tomatoes, chopped in half⁣
1 tsp salt⁣

To serve:⁣
Pepper ⁣
Vegan Parmesan ⁣


1. Cool the pasta according to packet instructions. Drain and set aside, but reserve 1/2 cup of the pasta water.⁣

2. Return the pot to the stove over medium-low heat. Add in the hummus, salt and 1/2 cup of pasta water together in the base of the pot. Whisk until smooth⁣

3. Add in the cherry tomatoes and cook for 2-3 minutes. ⁣

4. Add in the pasta and toss until all evenly coated in sauce ⁣

5. Transfer to your favourite serving bowls and enjoy! ⁣

6. Serving suggestions: with fresh basil, cracked pepper and Parmesan!⁣ ENJOY!

Coconut and Roasted Red Pepper Tomato Soup

Serves 4-6


2 tbsp olive oil
2 medium onion
3 large cloves garlic
400g cherry tomatoes
400g jar roasted red peppers
1 cup red lentils
2 tsp red wine vinegar
1 tsp oregano
2 tbsp chopped fresh basil
1/2 tsp salt
1/3 tsp chilli flakes
2 bay leaves
1 cups vegetable stock
2 tbsp nutritional yeast
1 can All Natural Coconut Milk

To garnish:
Vegan sour cream or coconut yogurt
Small basil leaves
Croutons (homemade or store-bought)


1. Peel and dice onion. Peel and mince garlic. In a large pot, heat oil on medium and sauté until onions are translucent and garlic is fragrant, about 3-4 mins.

2. Add whole cherry tomatoes, roasted red peppers, red lentils, red wine vinegar, oregano, basil, salt, and chilli flakes, and cook for 4-5 minutes until tomatoes are softened.

3. Add vegetable stock and bay leaves and bring to gentle boil. Cook, partially covered, for 8-10 minutes.

4. Remove from heat and transfer to a blender, removing the bay leaves first and setting aside. Blend until smooth.

5. Pour the soup back into the pot and stir in coconut milk, nutritional yeast, and the previously set aside bay leaves.

. Bring back to a gentle boil and cook until thickened to your liking, about 10-12 minutes, stirring occasionally.

7. Add salt and pepper to taste and serve up, garnishing with vegan sour cream or coconut yogurt, fresh basil leaves, and croutons. ENJOY!

Pasta With Spinach Almond Ricotta With Sundried Tomatoes


1 package of firm tofu⠀
1 cup raw almonds⠀
3/4 tsp salt⠀
4 tbsp nutritional yeast⠀
1/2 tbsp garlic powder⠀
1/2 tbsp onion powder⠀
1/4 tsp pepper⠀
3 cups chopped spinach⠀
1/2 cup unsweetened almond milk⠀


1. Preheat oven to 350 degrees F.⠀

2. Cook the pasta according to the package directions, drain and set aside.⠀

3. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.⠀

4. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.⠀

5. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.⠀

6. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.⠀

7. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.⠀

8. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.⠀

9. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.⠀

10. Grab baking dish and pour 2 cups of marinara sauce on the bottom, spreading sauce evenly.⠀

11. Grab a spoonful of ricotta spinach mixture and spoon it into the cooked pasta shells. Be generous with the filling and then place the stuffed shells in the baking dish.⠀

12. Once all shells are stuffed place into the oven & bake for 20 minutes. Enjoy!

Summer Lime Tempeh Salad


Handful of Sprouts of choice⁣
1 avocado, cubed ⁣
1 cup of Lime-infused tempeh ⁣
1 cup of cherry tomatoes, sliced in half ⁣
1/2 cup of roasted corn ⁣
3 cups of baby kale ⁣


⁣1. In a salad bowl, add all of your ingredients. ⁣
2. Mix well.⁣
3. Top it off with our Lime Vinaigrette!⁣
Enjoy 🙂 ⁣

Lime-infused Tempeh.⁣

8oz of tempeh, cubed ⁣
2 tbs of olive oil ⁣
Juice of 1 lime ⁣
1/2 tsp of garlic powder ⁣
2 tbs of liquid aminos ⁣
⁣Pre-heat oven to 350F. ⁣


1. In a mixing bowl, add your ingredients and mix well. ⁣

2. On a lined baking sheet, add your marinated tempeh.⁣

3. Bake for 30 minutes – move around at about halfway through cooking. ⁣

4. Let tempeh cool. ⁣

Add to your salads and enjoy! 🙂 ⁣

Lime Vinaigrette ⁣

1 tbs of olive oil ⁣
1 tbs of balsamic vinaigre⁣
Juice of 1 lime ⁣
1/2 tbs of dijon mustard ⁣
Pinch of Salt⁣
Pinch of Pepper ⁣

1. In a mixing bowl, add your ingredients and mix well. ⁣