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Vegan Thai Red Curry with Veggies

Cosy up in front of a movie with this over some aromatic brown jasmine rice for a real treat! You can experiment with the veggies, but eggplant, red capsicum and pak choy is our favourite combination. I like to toss in some pre-marinaded tofu or tempeh at the end of cooking for a protein kick.


1 very large eggplant

2 Tbsp coconut oil (refined is fine, or other oil of choice)

1 medium onion, sliced

1 batch of Thai Red Curry Paste

1 Tbsp light brown sugar (or palm sugar)

1 x 400mL tin coconut milk (at least 65% coconut)

Tamari to taste

1 very large red capsicum, sliced

6 bunches pak choi or bok choy or whatever you wanna call it, stems sliced and leaves just chopped in half

300g bean sprouts


Preheat oven to 180C.

Chop the eggplant into cubes, leave the skin on it’s good for you 🙂 Pop them on an oven tray, drizzle with a little olive oil and sprinkle them with salt. Roast them for about 15- 20 minutes.

Heat the coconut oil in a saucepan then add the onion and saute on a medium heat for a few minutes. Add the curry paste and and continue a few more minutes, then add the sugar and let it caramelise.

Add the coconut milk and bring it to the boil. Stir in the tamari and sliced capsicum, cover and simmer about 5 mins. Mix in the stems of the pak choy and simmer a further 10 minutes. Finally, add the roasted eggplant, pak choi leaves and bean sprouts and simmer a further 3 minutes before adding the fresh basil and coriander leaves.

Remove from heat and serve over brown rice, garnished with extra coriander and basil leaves.


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Vegan Thai Red Curry Paste

Fresh, homemade curry paste is super easy to make – why buy the overpriced stuff in jars that contains all those hidden toxic ingredients described as numbers rather than real food? You won’t find flavour 621 on this ingredient list!


4 garlic cloves

1 small white onion, peeled

20g peeled galangal

20g peeled ginger

4 long red chillies, deseeded

3 kaffir lime leaves

1/2 bunch fresh coriander stems (keep leaves for curry itself)

1/2 tsp turmeric

1 Tbsp ground coriander

1 Tbsp paprika

juice from 2 limes

50mL rice bran oil


Put everything except the oil in a food processor a blitz to form a smooth paste.

Scrape down the sides, add the oil, then blend at a slower speed until it’s all combined and a little creamy.

The paste can be stored in the fridge for a week if you’re not using it immediately (See recipe for Vegan Red Thai Curry Veggies).

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Carrot Cake Bliss Balls

When I first posted a pic of these balls of blissness no one could guess the flavour – the orange isn’t orange peel, nor apricot…it’s carrot! So eat ya veggies!


1.5 cups raw almonds

1/2 cup flaked coconut (plus extra for rolling)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup flaxseeds

1.5 tsp mixed spice

1/2 tsp ground ginger

2 medium carrots (about 150g), chopped into 4 halves

About 18-20 medjool dates, pits removed

1/4 unrefined coconut oil, melted


Put the nuts, seeds and spices into a food processor/thermomix and process until finely chopped.

Add the carrots and again process for a few seconds until the carrot is grated and combined.

Finally add the medjool dates and melted coconut oil and process until the mixture comes together in a giant bliss ball!

Roll about 1 Tbsp of the mixture into a ball and optionally roll in coconut flakes, or any ground nuts or seeds to your liking. Repeat to make around 24 – 30 bliss balls. Store at the back of the fridge so the kids can’t find ’em! they will keep for about 2 weeks in the fridge, but they’re suitable to freeze also.

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Vanilla Bean Pannacotta – Regular recipe and Thermomix adaptation

Vanilla Bean Pannacotta

Vanilla Bean Pannacotta

For when you’re just craving something small and sweet to finish your meal!


600mL unsweetened almond milk

1/3 cup cold water

2 sachets Queen brand Jel-It-In

400mL can 100% coconut cream

Seeds scraped from 1 vanilla bean or 2 tsp vanilla bean paste (not essence!).

4 Tbsp castor sugar

3 cups sliced strawberries (or other fruit of choice e.g. cubed mango, peach, blueberries etc.)


Pour the almond milk and water in to a pot, or your thermomix, and sprinkle in the Jel-It-In. Stir well to combine or pop the thermomix to speed 2 for 60 seconds.

Add coconut cream, sugar and vanilla bean.

Stovetop cook over a low flame, gradually increasing to boil over the course of 5 mins, stirring constantly. Reduce to simmer for one minute then remove from heat. If using the thermomix, set temp to 100C, speed 2, for 10mins. As soon as you notice the temperature reaches 100C, let it proceed for one more minute and then press stop.

Pour into 8 ramekins/oiled moulds/teacups. Refrigerate 2 hours to overnight.

If using a mould you’ll need a knife to break the seal between the mould and the pannacotta and turn it onto a serving plate, otherwise just leave the pannacotta in the ramekin or tea cup. Garnish each with 3/4 cup berries (or other fruit of choice).

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Sweet Potato and Quinoa Patties

You can bake these babies in the oven at 180C for about 20 minutes, but we like them fried each side in a little olive oil on the BBQ or a frypan so they’re crispy – the women at last January’s mini-retreat did too!


1 large sweet potato (350-400g)

250g quinoa

Juice from 1 lemon

1/4 cup tahini (or any nut butter if you’d prefer, I’ve made it with cashew butter – delicious!)

1/4 tomato puree/passata (not tomato sauce or tinned tomatoes!)

1/2 cup gluten free flour (I generally go for tapioca)

2 tsp ground coriander

2 tsp ground cumin

1/2 tsp smoked paprika

salt and pepper to taste


Peel the sweet potato and chop it into small cubes. Steam (preferable) or boil until very soft, about 20-25 mins.

Meanwhile, rinse the quinoa then steam it in a rice cooker/thermomix for 15-20 mins or add it to 2 cups of boiling water in a saucepan and simmer with the lid on until all the liquid has evaporated (15-20 mins).

Blend the cooked sweet potato in a food processor with the lemon juice, then add the tahini, tomato passata, flour, spices and continue to process until smooth. Season to taste.

Transfer the quinoa to a large bowl and add the sweet potato mix. Stir it up until it’s all blended together, the mixture should still be a little sticky, but add extra flour if too sticky.

Make each patty by scooping about 2 tbsp of the mixture, rolling it into a ball with your hands then pressing it to make a circle. Yes the mixture will want to stick to your hands so just keep a bowl of water handy to wet your hands at regular intervals – this will keep the mixture from sticking to your fingers. Pop each patty on a tray/large plate, cover and pop in the fridge for at least an hour to harden up.

Keep them cold until you’re ready to cook them…As mentioned above, heat them in the oven or fry on the grill and serve warm with a salad, steamed or sauteed veggies and sweet chilli or your favourite dipping sauce.


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Creamy Carrot and Cashew Soup

Creamy carrot and cashew soup 2

I don’t like orange root vegetables (bad vegan), but this soup is one heck of a delicious way to get your beta-carotene! It’s so creamy you wouldn’t believe there’s no cream of any origin. Delicious with warm sourdough bread on a cold winter’s evening. Serves 4.


1 onion

1 large garlic clove

4 big carrots

1 Tbsp oil

1 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika

juice from 1 lemon

100g raw cashews

1L vegetable stock

small bunch of fresh coriander, roughly chopped

Instructions – in Thermomix

Chop the onion in half and add it to the thermomix bowl along with the garlic and finely chop at speed 7 for 3 seconds.

Chop the carrots in half and add 2 at a time to the thermomix bowl, chopping at speed 4 for 7 seconds each time.

Add the oil, salt and pepper and cook at 85C, reverse speed 2 for 15 minutes.

Add the paprika, lemon juice, cashews and stock and mix at 100C, reverse speed 2 until boiling (about 5 minutes). Cook at reverse speed 2 at 90C for 15 minutes.

Allow thermomix bowl to cool to 37C then blend, gradually increasing from speed 5 to 9 over one minute.

Add coriander just before serving.

Instructions – in old-school pan

Finely dice the onion and garlic. Slice the carrots.

Add oil to a large saucepan and bring to a medium heat on the stovetop. Add the onion, garlic, carrots, salt and black pepper to the pan and stir, then cook over a low heat for 10-15 minutes.

Add the paprika, lemon juice, cashews and stock to the pan and bring to the boil. Reduce to a low heat and simmer with lid on for 20 minutes.

Remove from heat and allow to cool to a safe temperature before blending until smooth, either using a stick blender right in the pan and transferring to a blender.

Add coriander just before serving.




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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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Raw cacao pecan fudge bars

Raw cacao pecan fudge bars

I must acknowledge the beautiful young woman, Em, from this Rawsome Vegan life. Her recipes are amazing and she is a beacon of light for all of us. This is an adaptation of one of her recipes, made to delight my non-vegan girlfriends at an upcoming school quiz night! Gooey, sticky tempting treats that are also very good for you!

Processed baseBase

1.5 cups of pecans

1.5 cups of raisins

1 tsp of Tahitian vanilla bean paste



18-20 medjool dates

ÂĽ cup raw cacao powder

ÂĽ cup melted coconut oil

ÂĽ cup 100% nut butter of choice

½ cup purified water


Pecan basePulse grind the pecans in a food processor until finely ground, then add the raisins and vanilla bean paste and process until it clumps together. Press into a baking tray lined with non-stick paper and allow to harden in the fridge.

Fudge layer

Meanwhile, pulse process the medjool dates with the cacao powder. When it begins to clump, add the remaining fudge ingredients until smooth and thick. You may need to add a little more water, but try not to so that it thickens when set.

Spread the fudge onto the pecan base layer, then place in the fridge (or even the freezer if you like them harder) to set for at least 3 hours.

Raw cacao pecan fudge bars 2Remove from the baking tray to slice and allow to soften a little before serving so as not to miss their sticky fudgey goodness!

I cut them into 24 squares, but you could make bigger bars and just slice into about 16 rectangles…mmmm!

Raw cacao fudge bars 3

 Nutritional information (per square)
Calories 172
Fat 8.4g
Sat fat 3.7g
Carbs 23.1 g
Fibre 2.2g
Sugars 17.5g
Protein 2.6g
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Tofu and Vegetables in Indonesian Peanut sauce

Tofu and Vegetables in Indonesian Peanut Sauce

This is what our family refers to as a great little “Buddha Bowl” Dinner for a chilly winter evening!

Ingredients – stir fry

400g extra firm tofu, cut into 2-3 cm squares

1 medium onion, sliced

2 cups broccoli flowerets

2 cups caulifowerets

1 large red capsicum

rice bran and sesame oil mix for frying

Ingredients – Indonesian Peanut sauce

1 red chilli, pounded and finely chopped

2-3 cloves fresh garlic

â…“ cup natural “nothing else added” peanut butter

200mL 100% coconut cream

1 tsp brown sugar

lemon juice to taste

1-2 Tbsp Tamari

water for thinning


Frying tofu 1Heat rice bran oil in a wok or large frying pan and sauté onion with 1 clove of garlic. Add all of the remaining vegetables and fry quickly over a high heat, stirring constantly.

Now I like my tofu steamed, whereas my daughters only eat it fried – so I do half of each. Tofu SquaresI find it’s great to shallow fry the tofu in a combination of rice bran oil (good for high temperature frying) and sesame oil (for delicious flavour).


To prepare the sauce, fry 1-2 cloves of garlic in a little oil and mix together with the chilli. Add peanut butter, coconut cream and brown sugar and stir until blended. Remove from heat and add lemon juice, tamari and if necessary, more water to the desired sauce consistency.Indonesian Peanut Sauce

Divide tofu and vegetables into 4 bowls. Drizzle the peanut sauce over to cover the vegetables and serve with either steamed rice or, as in the photo above, quinoa.

Serves 2 big people and 2 little people.



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Gluten-Free ANZAC Biscuits

Gluten-Free ANZAC Biscuits

Okay, okay, I know it’s a little late to be posting a recipe for Anzac biscuits, given that the day of remembrance was two weeks ago. BUT, my father-in-law, who was just last year diagnosed as having Coeliacs disease, has been staying with us for the past week. Although he never had a big sweet-tooth, before having to remove all gluten from his diet he did used to thoroughly enjoy a couple of Anzac biscuits with his black tea.

This inspired me to dig out an old recipe that I follow for the ‘crunchy-on-the-outside, chewy-on-the-inside’ Aussie bikkies. I experimented with quinoa flakes instead of rolled oats to make them gluten-free (GF). My husband couldn’t tell the difference and ending up downing more than his dear ol’ Pa!


2 level cups of quinoa flakes

1 level cup GF-plain flour

1 level cup desiccated coconut

1 level cup raw sugar

150g Nuttelex or other non-dairy margarine

2 big Tbsp golden syrup

1 ½ tsp baking soda

ÂĽ cup boiling water


Preheat oven to 170°C, 150°C fan-forced. Line two oven trays with baking paper.

Pour the quinoa flakes, GF-plain flour, coconut and raw sugar into a large bowl and mix well.

Melt the nuttelex in a medium saucepan over medium flame. Dip a metal tablespoon into hot water and then use it to measure out the golden syrup into the melted nuttelex. Stir until dissolved and just coming to boil then reduce to a very low flame.

Stir the baking soda into the boiling water until dissolved then add to the saucepan of melted nuttelex and golden syrup. Stir until it froths then immediately add it to the dry ingredients and mix well.ANZAC cookie dough

Take heaped teaspoons of the mixture and roll together into a ball. Place each ball on the baking sheet and flatten slightly.Raw anzac biscuits

Bake for 12-15 minutes or until golden brown. Remove from oven, they should still be a little soft, then allow to cool on the oven trays for at least 5 minutes to harden up a little.Fresh baked Anzacs

Transfer to a cooling rack and then store in an airtight container – I made 24 bikkies with this recipe.

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