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ANZAC Brownies

Anzac Brownies 2

I made these by accident last week for ANZAC Day – my husband loves the normal cookies but to cut corners and save time I decided to make a slice. I had a big bag of chocolate chips left over from the girls birthday cake (made the week before) so I thought it might be extra yummy to stir those through the mix…unfortunately the mix hadn’t cooled enough and the chips all melted – but as fortune had it, into a delicious fudgy, chewy, sticky slab that turned into these ANZAC brownies.

IngredientsBrownies 3

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

1/2 cup desiccated coconut

125g nuttelex or other vegan butter

1/4 cup rice palm syrup

1/2 tsp bicarb soda

200g vegan dark chocolate chips


Preheat oven to 180C or 160C fan.

Combine the flour, oats, sugar and coconut in a bowl.

Combine the butter, sugar and rice palm syrup in a saucepan and gently heat, stirring occasionally, until melted and smooth (I just did this in the thermomix on speed 2 at 60C for about 5 mins).

Stir in the bicarbonate soda, add to the flour mixture and stir to combine.

Stir through the choc chips until mostly melted. Press into the base of a baking-paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).

Bake 25-30 minutes or until still soft to touch on top but set (slice will harden upon cooling). Leave to cool 10 minutes in the pan then remove and cool completely on a wire rack. Cut into 24 squares and store in an airtight container.

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Vegan Pot Sticker Dumplings with Soy-Vinegar Dipping Sauce


I first tried mushroom and tofu dumplings at the Bliss Organic cafe near the Adelaide Central Market. To say they were good is an understatement – I spent every bite trying to dissect each flavour that had been infused into them! All other dumplings I had seen had either been steamed or deep fried. I found a similar recipe in a great book one of my students, Jackie, gave me called “The Fresh Vegan Kitchen” by David and Charlotte Bailey. I love this method of shallow frying them in a pan then flash steaming them (hence the name “pot stickers”) as it gives them a wonderful crispy bottom contrasted against a chewy soft top. I now make the soft filling using the thermomix, but I’ve included the ol’ school method too. My family rates them 11.5/10.


Soy-Vinegar Dipping sauce


4 Tbsp soy sauce

2 Tbsp mirin

2 tsp sesame oil

3 Tbsp rice vinegar

1 shallot

½ chives

1 green or red chilli, deseeded

Dumplings Stuffing


4 Tbsp rice bran oil

1 onion

1 garlic clove

15g fresh ginger

1 green or red chilli, deseeded

1 bunch spring onions

1 head broccoli (or 2 large carrots)

12 medium button mushrooms

350g firm tofu, roughly cubed

1 Tbsp soy sauce

1 Tbsp sesame oil

2 packs square dumpling skins (about 50 skins)


Soy-vinegar dipping sauce

Finely chop the shallot, chives and chilli (or blitz them in the thermomix 3 times for 3 seconds at speed 7, scraping the sides of the bowl in-between). Mix with the soy sauce, mirin, sesame oil and rice vinegar and set aside.

Dumpling Instructions for non-Therma users

Finely chop onion, garlic, peeled ginger and chilli. Heat 1 Tbsp of the rice bran oil in a pan and sauté all of the above for about 5 minutes.

If using broccoli (as I do), finely chop the flowerets and grate the stem as you’ll use it all. If using carrots finely grate them. Finely chop the spring onions and slice the mushrooms. Add these vegetables to the pan and cook for about 10 minutes. Crumble the tofu into the pan and cook a further 5 minutes, then stir in the soy and sesame oil. Leave until the stuffing is cool enough to handle.

Dumpling Instructions for Therma users

Place the broccoli (or carrot) and spring onions in the thermomix bowl and process twice at speed 7 for 3 seconds until finely chopped. Transfer to a dish and set aside. Add mushrooms to thermomix bowl and process at speed 4 for 5 seconds then set aside with broccoli and spring onions.

Add 1 Tbsp rice bran oil, onion, garlic, peeled ginger and chilli to thermomix bowl and process for 3 seconds on speed 7. Scrape the sides of the bowl with the spatula and repeat processing. Scrape the sides of the bowl again then cook at 95C for 5 minutes at speed 1.

Add the broccoli (or carrot), spring onion and mushrooms to the thermomix and cook 90C for a further 8 minutes at reverse speed 1. Add the cubed tofu and continue to cook for another 5 minutes at 90C, this time at normal speed 1.5 to crumble the tofu. Add the soy and sesame oil and mix at speed 1.5 for 30 seconds. Allow mixture to cool (thermomix light turns from red to green).

Assembling the Dumplings

IMG_1826Holding a dumpling skin in one hand, dip your index finger of the other hand in a little water and wet the top of the skin. Put about 1 heaped tsp of the dumpling filling into the middle of the skin, then pinch the corners together at the top to make a “money bag” shape. Repeat with the remaining skins.

In a large flat bottom fry pan with lid, heat the remaining 3 Tbsp of rice bran oil over a high flame. Add the dumplings and fry uncovered for about 3-5 minutes, until you see the bottoms turn golden.

IMG_1821Add 200mL of water and quickly cover the pan with the lid to steam the dumplings for 2 minutes. You’ll notice they seem to puff up a little. Remove the lid and continue to fry uncovered until all the water has evaporated. It’s best to turn the heat down to a medium-high setting here as the hot water may still splash. Gently lift the bottoms of the dumplings with a spatula and you can transfer them to some paper towel before placing them on a serving plate along with the dipping sauce.

Eat as soon as your hands can hold these hot little bags of vegan nom-nomness!



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Chinese Braised Vegetables (with “chicken-style pieces” and rice noodles)


This is something I’ve been making since I was a teen – I was a fussy little vegetarian who didn’t like “plain boring vegetables” (read “steamed”) that mum prepared, so I used to cook them for my family. I think the recipe was adapted from an old Community Aid Abroad (now know as OxFam) Vegetarian Cookbook…


About 750-800g of any assorted chopped vegetables: onion, broccoli, red or yellow capsicum, cauliflower, mushrooms, etc. Loads of colour!

2 Tbsp Rice bran oil (as it has a high heat point)

1 tsp sesame oil

2 cloves garlic

2cm fresh ginger, peeled

½ cup vegetable stock (can be store bought if you don’t make your own)

1-2 Tbsp soy sauce or tamari

2 tsp cornflour

1 Tbsp cold water


IMG_1767Chop all of the vegetables but not too finely, you want them to remain slightly crunchy after cooking.

Press or finely chop both garlic and ginger and fry in rice bran oil in a large fry pan or wok for about 2 minutes. Add sesame oil and vegetables and toss over high heat for a further 3 minutes.

Mix together the vegetable stock and soy sauce or tamari, add to the vegetables, cover and simmer over medium heat for about 5 minutes.

IMG_1776Mix cornflour with water to a smooth paste. Push the vegetables to one side of the pan and add cornflour paste, stirring the resulting sauce until thick. Toss vegetables in the sauce (*at this point you can toss in your protein, be it tofu, tempeh, seitan or I used VegiDeli chicken style pieces).

Serve immediately with rice or rice noodles.

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Sweet Beetroot, Rocket, Apple and Sunflower Seed Salad

Beetroot, apple, rocket and seed salad

Beetroot, apple, rocket and seed salad

A little spin on a grated beetroot and feta salad I’ve often seen around – this one is dairy free, of course, and very bit as delicious!


2 large beetroot, washed and unpeeled

1 large fuji apple

50g rocket (or arugula)

4 Tbsp sunflower seeds


40mL Extra Virgin Olive Oil

60mL balsamic vinegar

1 tsp sea salt

2 Tbsp maple syrup


IMG_1797Grate beetroot into a large bowl. Core and finely slice the apple then add to the bowl of beetroot along with the rocket.

Lightly toast the sunflower seeds in a dry pan for a few minutes just until they brown. Cool a little then add to the beetroot mix.

Mix the dressing ingredients in a shaker (or whisk in a jug). Toss through the salad just prior to serving, or only dress the amount you’re going to eat, as the salad doesn’t keep well once dressed.

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Vegan French Toast


What does your Sunday brunch look like? Whoever said vegan is boring hasn’t tried this French toast! Served best alongside a strong long black (americano) and the current edition of Australian Yoga Journal on Sunday mum’s day.


2 Tbsp egg-replacer powder (I use Orgran brand)

250mL soy milk or almond milk

1 Tbsp maple syrup (or stevia powder if you want to be completely sugar free)

pinch of cinnamon powder

6-8 slices of bread of choice

coconut oil for frying

200g berries

maple syrup and icing sugar to serve


IMG_1416Add the egg-replacer, sweetener, cinnamon and milk into a large bowl and whisk until smooth and a little frothy.

Heat the coconut oil in a pan or, like us, on the BBQ over a medium heat. Dip each slice of bread into the frothy mixture and turn until well coated, then quickly transfer to the pan/BBQ and fry for about 5 minutes each side or until golden brown.

IMG_1423Divide bread onto 4 plates and top with berries, a drizzle of maple syrup and a light dusting of icing sugar.


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Vegan Gluten-free Wild Rice Salad

Wild rice salad close

My family and friends always request I bring this salad to BBQs – it’s a winner as almost everyone can (and will) eat it. It’s as delicious as it is colourful!


1 cup steamed red rice

1 cup steamed black rice

2 cups steamed brown rice

1 large red onion, diced

2 large red capsicums, diced

2 cups steamed green beans or raw snow peas

1 cup steamed corn kernels

300-400g dry roasted cashews

2/3 cup toasted sunflower seeds


1/4 cup lemon juice

2/3 cup low sodium tamari (or soy sauce if not gluten-free)

4 large garlic cloves, crushed

1/2 cup olive oil

1/4 cup sesame oil

salt and pepper to taste


Combine all ingredients (except the dressing ingredients) in a large bowl. Add all dressing ingredients to a jar and shake vigorously to combine. Pour dressing over the salad and stir through. Allow to marinade an hour in the fridge before serving. Enjoy with some vegan sausages (such as Tofurkey Beer Brats) cooked on the BBQ!

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Easiest Vegan Lemon Cookies

Easiest Vegan Lemon Cookies

Special thanks to my special secret and magical lemon fairy who always keeps me stocked with lemons (and somehow always senses when I’ve run out – a fresh basket magically appears). You know who you are and Drugsy is always thankful as these are his favourite cookies.

I originally found this recipe posted by subaruthie but now I have a thermomix I’ve created one friendly for that too – so here it goes, the old school version first then the Thermomix version…

  • 2 1⁄2 cups (450g) plain flour
  • 1 1⁄2 cups (300g) sugar… I use raw sugar as it makes the cookies chewy, white sugar will make them more crunchy if that’s your thing
  • 2 teaspoons bicarb soda
  • 2 tablespoons lemon zest
  • 2/3 cup mild extra virgin olive oil
  • 1⁄2 cup lemon juice
  • 2 teaspoons pure organic vanilla essence
Instructions for non-Therma users
  1. Preheat oven to 180C or 160C fan.
  2. In a medium bowl, stir together flour, sugar, soda and zest.
  3. Make a well in the center and fill with liquid ingredients.
  4. Stir together until well blended into a sticky dough.
  5. Roll tablespoonful size balls and flatten slightly on baking paper about 5 cms apart.
  6. Bake for 8-10 minutes.
Instructions for Therma users
  1. Preheat oven to 180C or 160C fan.
  2. Add flour, sugar, soda and zest to thermomix bowl and stir on reverse speed 4 for 10 seconds to combine. *note you can make the lemon zest beforehand by peeling the rind of 1 big lemon and milling it in the thermomix until it becomes fine.
  3. Add all liquid ingredients and process on speed 5 for 20 seconds, scrape down the sides with the spatula, then repeat speed 5 for 20 seconds or until mixture forms a soft, slightly sticky dough ball.
  4. Continue steps 5-6 above.

Makes about 30 large cookies.

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Raw chocolate layer cake with cashew cream

Raw chocolate layer cake with cashew creamI whipped (literally, most of it is whipped) this layer cake for some girlfriends a few weeks ago, but it’s basically just a blend of a standard bliss ball base, chocolate mousse centre, cashew cream and chocolate ganache. Decadent but delightfully festive when you are over mince pies and plum pudding!

Bliss ball crust

Base of layer cake

1 cup pecans

1 cup medjool dates

3 Tbsp raw cacao

½ tsp cinnamon

⅛ tsp salt


2 Tbsp coconut oil

Mousse layer

Mousse layer


450g firm tofu

1 large ripe avocado

3 Tbsp raw cacao

⅓ cup maple syrup (or rice malt syrup)

2 tsp vanilla essence

2 Tbsp coconut oil

Cashew cream layer

150g vegan dark chocolate

Cashew cream layer


1 ½ cups raw cashews, soaked overnight

⅓ cup maple syrup (or rice malt syrup)

2 tsp vanilla essence

½ tsp vanilla bean powder

Ganache layer

Ganache layer

150g vegan dark chocolate

100mL unsweetened almond milk


Line a cake or springform tin with non-stick baking paper.

First make the bliss ball crust: In a food processor pulse chop the pecans together with the dates. Add the cacao, cinnamon, salt and pulse grind, then finally add the melted coconut oil. Pulse process until the mix clumps together like cookie dough. Press into the base of the lined cake tin and pop in the fridge until hard.

For the mousse layer: In a food processor or blender pulse process the tofu, avocado, cacao, syrup and vanilla essence until smooth. Melt the chocolate and coconut oil in a double boiler then add to the processed tofu mix. You can either just process it some more, or if you like it more light and fluffy, pour it into a high speed mixer bowl and set it to whip until its the desired texture. Pour onto the bliss ball base and return to the fridge until set.

After licking the mousse bowl and beaters, prepare the cashew cream: You guessed it, in a food processor or high speed blender pulse process all of the ingredients until smooth and creamy. Pour on top of the mousse layer and return to the fridge. Again, be sure to lick the processor bowl clean!Makala and raw chocolate layer cake

Finally it’s time for the ganache layer: In the double boiler melt the chocolate and add the almond milk, stirring constantly until smooth. Pour over the cream layer and return to the fridge or if you’re in a hurry, the freezer.

Once the chocolate ganache has set somewhat, remove from the the tin and decorate however you wish – blueberries and strawberries on top look great too. Serve once the ganache has started to melt and the cake has softened enough to slice easily.




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Vegan Burritos

Burrito wrap 3This is a meat-free Monday favourite in our house – no need to buy seasoning mix, its easy to do from scratch with ingredients you most likely already have in your spice rack! Pairs well with Avocado and Coriander Salsa too!

Cholula hot sauceIngredients

1 onion, finely chopped

2 garlic cloves, minced

2 tsp cumin

1 tsp paprika

1 tsp chilli powder

½ tsp black pepper

½ tsp sea salt

Coriander and lemon¼ cup tomato passata

1-2 Tbsp Cholula sauce

1-2 cups of favourite vegetables (we add green zucchini and button mushrooms)

~ 400g vegan mince (we use a bag of Linda McCartney’s) or 1 can black beans

Fried onion and burrito spice1 cup tightly packed and chopped coriander leaves

¼ cup lemon juice

8-12 burrito wraps (I use Barley wraps but the rest of the family prefer the traditional wheat wraps).


Fry onion and garlic in a little olive oil until lightly browned. Add all of the spices and fry for another 1-2 minutes.

Burrito mince 2Add tomato passata, Cholula and chopped vegetables of choice and simmer until vegetables are just tender. Add vegan mince or beans and simmer for 5 minutes.

Stir in chopped coriander and lemon juice and simmer until most of the juice has evaporated.

Spoon onto each pre-warmed wrap and top with salad and regular salsa as shown, IMG_0829or as my husband does, top with my easy avocado and coriander salsa. Fold into a parcel and devour with it’s spicy juices running down your face and hands like a wild animal!

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Easy Avocado and Coriander Salsa

Easy Avocado and Coriander Salsa 1

Cholula hot sauceYou’d never guess I don’t like avocado…except in this! The recipe is a twist on my dear friend Bec’s recipe – she uses sweet chilli sauce (which my kids love), but I like to hot it up Tex-Mex style with my secret ingredient, Cholula sauce. Try both versions and see what you prefer!


2 ripe large avocado, diced

3-4 medium vine-ripened tomatoes, diced

¼ red onion, chopped finely

½ cup tightly packed chopped coriander leaves

Easy Avocado and Coriander Salsa blendjuice from ¼ of large lemon

Cholula or sweet chilli sauce to taste (I love Cholula so I use around ¼ cup)


If making as a salsa just mix all ingredients together – couldn’t be simpler! Alternatively, use less tomato and blend in a food processor to make a dip.

Avocado salsa 1

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