August 2022


Serve it with your fave pasta and salad.


1 tbsp avocado oil
1 tsp cayenne (optional)
1 tsp sea salt
​2 cups cooked chickpeas
1 block tempeh, cubed
1 large onion, chopped
3 medium cloves garlic, minced
1 can full fat coconut milk
⅓ cup crushed tomatoes
2 heaping tbsp tomato paste
2 tbsp sweet paprika


1. In a pot heat up the oil then add the onion and cook until translucent and golden at the edges, ~5 minutes.

2. Add the tempeh and garlic and cook 3 mins, stirring regularly to prevent burning.
Add the tomato paste and stir for 1 minute then add the chickpeas, coconut milk, crushed tomatoes, paprika, cayenne and sea salt. Stir, cover and simmer for 9-10 minutes then remove from heat.

3. Serve topped with fresh thyme (optional) with your choice of pasta and side veg. Enjoy!



1 tbsp nutritional yeast (optional)
1/2 tsp sea salt
black pepper, to taste
1 red chilli pepper (or a few pinches chilli flakes)
2 cloves garlic
1/2 cup cashews
​2 red bell peppers
250g cherry tomatoes
1/4 cup water
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
250g fettuccine noodles (gluten-free or wheat)
fresh basil, to garnish


1. Deseed bell peppers and cut into quarters. slice cherry tomatoes in half. peel garlic.

2. Line a baking tray with parchment paper and place bell pepper, tomatoes, chilli pepper (whole), and garlic onto it. drizzle everything with olive oil and sprinkle with a little sea salt. roast for 1 hour at 150 C/300 F/gas 2-3.

3. Soak cashews in boiling water for at least 20 minutes until softened. drain before using.
remove veg from oven and set aside some tomatoes to garnish the dish to a blender or food processor, combine the rest of the tomatoes, along with bell pepper and garlic.

4. Scoop out the inside of the chilli pepper and use as much or as little as you’d prefer, depending on your spice tolerance.

5. Add cashews, water, olive oil, white wine vinegar, nutritional yeast, and sea salt and blend until smooth. season with pepper to taste.

6. Cook fettuccine to al dente, according to instructions on the package. before draining, reserve some of the pasta water, about 1/2 cup (you won’t need to use it all).

7. Drain pasta and transfer back to pot. pour in sauce and stir together well over low heat until noodles are completely coated. add a little pasta water to keep it nice and saucy, 1 or 2 tbsp at a time.

8. Serve up and top with the rest of the roasted cherry tomatoes as well as some fresh basil leaves. drizzle with a little more olive oil, some cracked black pepper, and enjoy!


​Serves 8-10


1/4 C tomato paste
4 oz chipotle peppers in adobo sauce, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce or liquid aminos
14 oz can kidney beans, drained
1 tsp cumin
1/2 tsp cinnamon
1 tsp salt and pepper
2 tbsp unsweetened cacao powder
1 yellow onion, chopped
4 cloves garlic, minced
1 sweet potato, cubed
3 celery stalks, sliced
2 carrots, sliced
2 red bell peppers, chopped
2 tbsp hot chili powder
1 tsp paprika
28 oz canned diced tomatoes
14 oz can pinto beans, drained
1 C water or vegetable broth
14 oz can black beans, drained
1 C yellow sweet corn
1 lime, juiced
1 tbsp maple syrup
1 tbsp sriracha optional
2 C baby spinach, roughly chopped
1/2 bunch cilantro, chopped
1 C fresh cherry tomatoes, halved


1. Heat 1 tbsp olive oil or water in a large Dutch oven over low heat.

2. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.

3. Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.

4. Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.

5. Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted.

6. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice. Serve hot topped with recommended toppings.



3 large bell peppers, tops, seeds, and veins removed, and cut in half
1 large avocado
Juice from 1 lime
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/4 tsp salt
2 cups cooked quinoa
2 cups salsa
1 cup corn kernels
1 can black beans, drained and rinsed
2 tsp cumin
1 tsp ancho chili powder
1/4 tsp salt
1/2 cup chopped cilantro
Lime wedges


1. In a large bowl, mix together the first 9 ingredients well. Fill each pepper half with the quinoa mixture.

2. Place each pepper half in the slow cooker and cook on high for three hours.
While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl.

3. Add the lime juice, hot sauce, and salt and whisk until very smooth.

4. Add enough water to thin it to your preference (start with a teaspoon or so).

5. Serve the peppers with avocado sauce, chopped cilantro, and lime wedges. Enjoy!



100 g mushrooms
2 snack pepper, 150g.
1/2 eggplant
2 tsp of chili
2 tsp of coriander
4 cloves of garlic
1 onion
2 tsp of paprika
1 can of chili beans
2 cans of tomatoes
Nachos chips
100 g Shredded cheese or vegan cheese
Salt and pepper to taste


1. Fry finely chopped garlic & onions in a cast-iron skillet. Add the spices and cook for 1 minute. Add the chopped mushrooms, snack pepper & eggplant.

2. Cook for 5 mins. Drain the chili beans, pour in the pan with 2 cans of tomatoes. Taste and add seasonings if needed.

3. Cover the pan with nachos chips & shredded cheese. Drizzle with salt & pepper. Bake for 10 min at 200ºC hot air.

4. Serve with avocados & lime! Enjoy.



1 head of broccoli, chopped ⁣
1 large sweet potato, chopped ⁣
200g tofu (I used a flavoured one for convenience) ⁣
2 large handfuls of baby spinach ⁣
1 teaspoon olive oil ⁣
1/2 tsp salt ⁣

3 tablespoons sweet chilli sauce ⁣
1 tablespoon soy sauce (or tamari)⁣
1 tablespoon lime juice ⁣
3 tablespoons water⁣
1 teaspoon sesame oil ⁣
⁣ Sesame seeds for garnish ⁣


1. Pre-heat the oven to 180 degrees C/ 360 degrees F, fan-forced. Line a baking tray with non-stick paper.

2. Chop the sweet potato into thumb-sized pieces. Arrange it on the baking tray. Drizzle with olive oil + sprinkle of salt. Bake for 30 minutes until tender⁣. Meanwhile, bring a large pot of water to a boil. Blanch the broccoli for 3-5 minutes until just soft. Drain and set aside⁣

3. Make the Dressing: whisk together all the ingredients until smooth. ⁣Assemble the salad: place the spinach at the bottom, then add the broccoli, sweet potato, tofu and pour the dressing over the top.

4. Mix well until dressing is well distributed. Sprinkle generously with sesame seeds and serve.



​You can add your favourite nuts and seeds too!


1 tbsp baking powder
1 tbsp apple cider vinegar
½ tbsp baking soda
½ tsp salt
1 tsp vanilla
2 tbsp maple syrup or agave
1 cups all-purpose flour
1 cups dairy-free milk
½ cup chocolate chips
2 tbsp butter substitute for spray oil


1. Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.

2. In a large bowl combine the flour, baking powder, baking soda, salt, chocolate chips and whisk. together until a thick batter is formed.

3. Pour the buttermilk mixture, vanilla, and syrup in the large bowl. Whisk until a batter is formed.

4. Heat a large pan on medium heat. Lightly butter it and scoop 1/ 4 of a cup of pancake batter on the pan.

5. Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.

6. Top with nut butter, chopped chocolate, and syrup and serve immediately.



¼ tsp salt
½ lemon squeezed
1 tbsp fresh mint or cilantro
1 tbsp smoked paprika
1 head cauliflower cut in florets
1 tsp olive oil
¼ tsp garlic powder


1. Preheat oven to 400.

2. Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika.

3. Lay seasoned cauli on a sheet pan and bake for 15 minutes.

4. Pull out, flip and bake 10 more minutes and enjoy.

Pesto Baked Broccoli and Rice Skillet With Toasted Garlic Crumbs


Garlic Breadcrumbs:
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 cup panko breadcrumbs
¼ tsp salt
Pesto Broccoli and Rice
1 tbsp extra-virgin olive oil
1 medium brown onion, diced
4 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed in sieve until water runs clear
15 oz canned chickpeas, drained and rinsed
1¾ cups hot veggie broth
¼ cup nutritional yeast
1 tbsp lemon juice
¼ tsp red chili flakes
1 large head of broccoli, cut into bite-sized florets
½ cup vegan pesto


1. Preheat the oven to 375°F/190°C/gas 5.

2. In a 12″ (31 cm) cast-iron skillet, heat the olive oil over medium heat. Fry the garlic for 30 seconds, then add the breadcrumbs and salt.

3. Stir constantly for 1-2 minutes until the breadcrumbs just start to become golden. Remove the breadcrumbs from the skillet, reserving them for later.

4. In the same skillet, add a tablespoon (15 ml) of olive oil. When shimmering, add the onion and sauté until it becomes translucent, 2-3 minutes. Add the garlic, stirring constantly for 30 seconds.

5. Add in the rinsed rice, beans, hot stock, nutritional yeast, lemon juice and chili flakes. Stir to combine. Turn off the heat and cover the skillet either with a fitted lid, or a piece of foil. If using foil, crimp it around the sides to keep in the steam.

6. Bake for 25 minutes. Moving quickly to minimize steam loss, add the broccoli evenly over the top of the rice and place the lid or foil back on. Bake for another 10 minutes. Remove from the oven, drizzle in the pesto and stir it in as you fluff the rice.

7. Sprinkle the breadcrumbs over the top and, leaving the lid off, place the skillet back in the oven under the broiler for 1-2 minutes, keeping an eye on it to prevent burning. Serve immediately!

Coconut Chickpea Curry


​​1 can of chickpeas
1/2 can of coconut milk
1/2 can of chopped tomatoes
1 onion – finely chopped
2-3 garlic cloves – minced
1 tsp of turmeric powder
1/2 tsp of chilli powder
1 tsp of curry powder
Salt to taste

Serve with rice and veggies of your choice.


1. Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised.

2. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.

3. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes.

4. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies. Enjoy.