Food & Cooking

Vegan Bali Noodles Dish



1 tablespoon peanut butter
1 tablespoon thick sweet soy sauce
1 tablespoon light soy sauce
3 teaspoons chili sauce I used sriracha, but any is fine
1 tablespoon tomato ketchup
2 tablespoons oyster sauce3 tablespoons water

Sesame oil
2 cloves garlic chopped finely or crushed
A thumb-width-sized piece of fresh ginger peeled and chopped finelyabout
200 grams tofu or chopped
250 grams baby pak choi chopped and washed
400 grams fresh rice noodles
2 large handfuls beansprouts
2 matoes roughly diced
Some crushed peanuts or cashews


In a medium bowl or jug, blend the soy sauce into the peanut butter, then whisk in all the other sauce ingredients. Set aside.

Heat up a large drizzle of sesame oil in a wok on a medium heat.

Add the garlic and ginger.
Cook for a minute, then add the tofu.
Stir fry for a couple more minutes or until just cooked through.

Add the pak choi to the pan, stir fry for another couple of minutes until wilted and then add the noodles.
Pour in the sauce at this point and combine all the ingredients well.

At the last minute, add the beansprouts, tomatoes and nuts and combine well once again.
Add a little extra drizzle of water if you think the dish needs it.

Serve the noodles immediately, topping with the lime, crispy shallots and crushed nuts. Enjoy

Vegan Nasi Goreng


Rice + Vegetables
2½ cups jasmine rice
1-4 Tbsp coconut oil, for frying
1 large purple onion, peeled and roughly chopped
2 garlic cloves, minced
1 tsp garlic powder
½ tsp ground ginger powder
¾ cup fennel, diced
4 bok choy leaves, roughly chopped¾ cup leek, roughly chopped
1 cup cauliflower, florets roughly chopped1 cup purple cabbage, roughly chopped
1 cup broccoli, florets roughly chopped
1 medium carrot, diced
1 large corn, scrape kernels off, compose the core
1 tsp ground turmeric powder
1 tsp chinese five spice
½ Tbsp tamari, gluten free soy sauce to season.
⅓ cup gluten free soy sauce
’⅓ cup coconut sugar
Fill a medium/large pot with filtered water half way, bring to the boil.
Add rice and boil for 9-10 minutes uncovered until al dente or soft to the bite. Making sure not to over cook the rice, you don’t want it gluggy.
Drain rice through a strainer and set aside.
Sauce –
In a small pot, combine soy sauce and coconut sugar over low heat.
Bring to a boil, turn heat to low-medium and simmer for 15 min, stirring occasionally, whilst the vegetables are sautéing.
The sauce will thicken, keep an eye on it, ensuring it doesn’t come to a boil.
Rice + Vegetables:
Prepare all vegetables as per ingredient instructions and set aside in a large bowl.
Using a large wok, heat 1 tbsp of coconut oil until melted.
Sauté onion, minced garlic, garlic powder and ginger, on high heat, together for 1-2 minutes or until clear and browned.
Add all chopped vegetables to the wok and another 1 tbsp of coconut oil.Sauté vegetables on med-high heat for 10-15 minutes, stirring occasionally, adding more coconut oil if mixture begins to stick.If the sauce has thickened, take off heat and set aside.
Add cooked rice, half at a time, folding through the vegetables.
Gently stir the rice, lift mixture up with your spatula and let it fall back down, ensuring not to make the rice too sticky, you want it to remain fluffy.
Pour in sauce, gently incorporating into the rice and vegetables.
Stir through turmeric, five spice and tamari.
Add more soy sauce to season, approx. 1-2 tablespoons all up.
Cook and stir rice for a further 5-10 minutes on medium-high heat or until cooked through.
Serve and Enjoy!

Chickpea Mushroom Curry4

Chickpea and mushroom curry


  • 1 large onion, chopped
  • Vegetable ghee (see notes below) or oil
  • 2 cloves garlic, crushed
  • 2 large tomatoes, chopped
  • Salt
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Chilli powder or finely sliced red chilli to taste
  • 1 tin / 420g chickpeas, drained
  • 1lb 2oz / 500g mushrooms, sliced
  • 2 tbsp water
  • 2-3 tbsp coriander leaves, chopped


  1. Fry onion in oil or vegetable ghee until soft.
  2. Add garlic and chopped tomato. After 2-3 minutes stir in a pinch of salt and the spices. Add sliced chilli, chickpeas, mushrooms and water. Simmer with the lid on until mushrooms are soft.
  3. Mix half the chopped coriander leaves into the dish and sprinkle the rest on top before serving.
  4. Season to taste.

Vegan red lentil meatballs with red curry sauce


  • Creamy Tomato Curry Sauce
  • 2 tablespoons olive oil
  • 1 yellow onion, rough chopped
  • 2 cloves garlic, rough chopped
  • 2 tablespoons curry
  • 1 tablespoon cumin
  • 1 tablespoon tomato paste
  • ½ teaspoon red pepper flakes
  • 1 can of crushed tomatoes
  • ½ cup unsweetened canned coconut cream.
  • Salt
  • Lentil Meatballs
  • 500 gr. cooked brown lentils
  • ½ cup toasted walnuts
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 tablespoon tomato paste
  • 2 tablespoons ground cumin
  • 4 green onions, finely minced
  • 1 cup minced parsley
  • Salt
  • olive oil for frying
  1. In a large pot over medium heat add the olive oil and onions. Saute for 5 minutes until golden. Add the garlic and cook, stirring often another two minutes.
  2. Stir the curry powder, cumin and the red pepper flakes into the onions and garlic, cooking for 1 minute. Then add the tomato paste and red pepper flakes and cook for 2 more minutes, stirring often.
  3. Add the canned tomatoes and stir well. Add the contents to the jar of a blender or use an immersion blender and puree until smooth and creamy. Transfer back to the pot. Simmer over low heat until it is hot and slightly bubbling around the edges. Stir in the coconut cream and season to taste with kosher salt. Put a lid on the pot and simmer over low heat while you make the lentil meatballs.
  4.  In the bowl of a food processor combine all of the ingredients, except for the salt. Pulse until the mixture is well combined but not smooth and then season to taste with salt. You should be able to form it with your hands and squeeze it together to hold the shape of a loose ball. Form the balls and set them aside on a sheet tray while you prepare the pan and oil.
  5. In a large non-stick cooking pan add some olive oil and heat over medium heat. Add the lentil balls and brown lightly on all sides, cooking until they are hot and golden on the outside, about 5 minutes.
  6. You can keep them hot in a hot oven at 180 degrees.
  7. Garnish with a little flat leaf parsley.

Eggplant Rolls



2 eggplant, cut into thin slices lengthways
2 tbsp olive oil
For the quinoa
1 tbsp olive oil
1 tsp ground coriander
½ tsp turmeric
300g quinoa, rinsed
50g grated carrot
100g feta cheese, crumbled
handful parsley, roughly chopped
juice ½ lemon


Heat a griddle pan or grill. Brush each eggplant slice with olive oil. Cook in batches for 2-3 mins, turning once, until softened and lightly charred.

For the quinoa, heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant.

Add the quinoa, then fry for a further min until you can hear gentle popping sounds.

Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them.

Allow to cool slightly, then stir through the other ingredients. Fill each eggplant slice with the quinoa, then roll up and serve hot or cold.



  1. 1 cup raw seeds or nuts of choice
  2. 1/4 cup  cocoa powder
  3. 1 tsp vanilla extract
  4. 1/4 tsp sea salt
  5. 1 cup organic dates, pitted and chopped
  6. 1-3 tbsp water
  7. 1/4 cup cacao nibs
  8. cacao powder or unsweetened shredded coconut, optional for coating
  1. Place seeds/nuts in a food processor, and process until finely ground. Pulse in cacao, vanilla, and salt.
  2. Add in the chopped dates and water, 1 tablespoon at a time until the dough comes together nicely. Process until all ingredients are distributed evenly
  3. Pulse in the cacao nibs or chips.
  4. Roll pieces of the dough into small, tablespoon-sized balls. You may roll them in the cacao powder, shredded coconut, or any other toppings of choice.
  5. Place your energy bites in a container in the refrigerator or freezer for at least 30 minutes, then serve!


Vegan Oatmeal Pancakes


  • 3/4 cup Silk Organic Soymilk
  • 2 tsp. Organic Apple Cider Vinegar
  • 1 Tbs. Organic Maple Syrup, plus more for drizzling, optional
  • 2 tsp. coconut oil, plus more for oiling pan
  • 1/2 cup organic oat flour.
  • 1/2 cup whole-wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt


1. Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.

2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.

3. Preheat large skillet or griddle over medium-high heat, and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides.

Kale Detox Salad


1 bunch Tuscan kale, chopped
1 granny smith apple, sliced
1 avocado, peeled and cubed
Slivered or chopped almonds
Fresh ground pepper
Chia seeds, optional
1/4 cup coconut yogurt
1/2 lemon

Toss together kale, apple, avocado and almonds.

Serve in bowls, topping with chia seeds, fresh ground pepper and as much dressing as you like.

Vegan Burger


  • 1 can black beans
  • 1-2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2-3 cups chopped vegetables of your choice
  • 1-2 handfuls baby spinach
  • 1/2 cup whole oats
  • 1 cup course, homemade bread crumbs
  • 1/4 cup fresh herbs
  • 2 teaspoons chia seeds of flax (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 cup pine nuts or sunflower seeds
  • 1-2 large eggs
  • 6 whole wheat hamburger buns
  • Burger toppings
  1. Preheat oven to 200° (c) . Drain and rinse black beans. Set aside. Heat olive oil over medium-high heat and add garlic and onion until soft. Add chopped vegetables  and allow to cook a few minutes more. Remove from pan and allow to cool.
  2. In bowl of a food processor, combine veggie mixture , drained black beans, oats, bread crumbs, herbs, chia seeds, spices, pine nuts,  and process until a chunky paste forms. Refrigerate mixture at least 30 minutes to help everything firm up a bit.
  3. Coat a baking sheet with cooking spray and form into large patties. Bake at 200° (c)for 30-40 minutes, turning halfway through.
  4. Serve on whole wheat buns with a side of avocado and greens.


Chana Masala with Chickpeas & Yams


  • 1 red onion diced
  • 1 15 oz can chickpeas rinsed and drained
  • 5 cloves garlic minced
  • 2 tsp ginger minced
  • ​3 Tbl tomato paste
  • 1 Tbl curry
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 2 tsp garam masala
  • 1/8 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp salt
  • 3/4 cup lite coconut milk or 1 1/2 tsp coconut extract plus non-dairy milk
  • 2 small yams or potatoes chopped
  • 1 1/2 cup frozen peas
  • 1 28 oz can diced tomatoes
 Chana Masala with Chickpeas & YamsBildresultat för Chana Masala With Chickpeas & Yams


  1. Saute onions, garlic and ginger in a small amount of water or stock on medium-low heat about 5 minutes until they start to soften and the liquid is almost evaporated.
  2. Add the spices and cook with the onion mixture for another minute.
  3. Add the tomato paste and coconut milk. Stir to combine.
  4. Add chickpeas, potatoes and frozen peas and the whole can of diced tomatoes including the juice.
  5. Cover and simmer until the potatoes are tender, about 25 minutes.
  6. Serve topped with yogurt, bananas, chopped almonds or raisins and mango chutney.

Curried Chickpea Rice Salad


  • 4 tsp apple cider vinegar
  • 4 tsp lime juice
  • 4 tsp curry powder
  • 4 tsp maple syrup
  • 1/2 tsp salt
  • 2 cups cooked brown rice
  • 1/2 cup seedless raisins
  • 2 tsp whole cumin seeds toasted briefly in a dry pan, until fragrant.
  • 1 can cooked chickpeas rinsed and drained
  • 1 red bell pepper cored, seeded and chopped
  • 2/3 cup finely chopped red onion
  • 1 cup cilantro or parsley chopped
  • 1 package firm tofu drained, pressed for 20 minutes, cut into cubes. Marinated with you favorite marinade for at least 5 minutes. Bake in a 400° oven for 10-15 minutes, turn and bake another 15 minutes – an asian marinade works great with this recipe or try my tangy BBQ recipe.

 Curried Chickpea Rice SaladBildresultat för Curried Chickpea Rice Salad

  1. In a small bowl, whisk together vinegar, lime juice, curry powder, maple syrup and salt.
  2. In a large bowl add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine.
  3. Pour on dressing, & mix well.




One thought on “Food & Cooking

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s