Sweet Potato + Chickpea Coconut Curry

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Sweet Potato + Chickpea Coconut Curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a large saucepan, heat the mustard seeds until they start to pop. You can use a little coconut oil if you like, but I was keeping this oil free so I went without (and just kept a good eye on them so they didn’t burn). Once they begin to pop add in the turmeric, cardamom and curry powder and stir for a minute.
  2. Add in the onion and garlic and cook for 3-5 minutes. If you’re not using oil just stir regularly so it doesn’t burn. Add in the sweet potato, tinned tomato and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.
  3. Stir in the chickpeas and coriander and cook for another 5 minutes. Season with the salt, black pepper and lime.
  4. Serve with rice, quinoa, naan and/or mint yoghurt and garnish with coriander. Curry can be stored in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Chocolate Zucchini Bread

choc zucchini bread close

Chocolate and bread is delicious, but chocolate zucchini bread? read more

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Chocolate Zucchini Bread
Prep Time 15 minutes
Cook Time 40 minutes
Servings
loaf
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 180'C (350'F). Line a 9x5 inch baking pan with parchment paper and set aside.
  2. Place your grated zucchini in a clean tea towel or paper towel and gently squeeze out the excess moisture.
  3. Stir together all dry ingredients in a large mixing bowl.
  4. Add the wet ingredients, and gently stir to form your batter.
  5. Pour your batter into your baking pan and then place into the oven.
  6. Bake for 35-40 minutes.
  7. Cool in tin for 5-10 minutes and then turn out onto a wire rack to cool. Enjoy!

Mulberry Crumble

mulberry apple crumble

It’s mulberry season, which means purple hands and berry stained lips. read more

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Mulberry Crumble
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Fruit Filling
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Fruit Filling
Instructions
Filling Method
  1. In a non-stick saucepan, add the diced apple, coconut sugar and cinnamon. Let it cook for 5-7 minutes on medium to low heat until softened. If the apples start to stick you can add a dash of water. Once cooked remove from the heat, mix in mulberries and let cool.
Crumble Method
  1. Chop your vegan butter into small pieces and rub through the flour. Add the coconut sugar, oats and ground almonds and combine. The consistency should be well combined and crumbly.
Into the oven
  1. Place the fruit mix into an ovenproof dish and sprinkle over the crumble mix. Bake at 200 degrees Celsius for 20-25 minutes or until golden.
Serving
  1. Best served with a generous scoop of vegan ice cream and a cup of tea. The whole family will love this one!

Cheesy Kale Chips

kale chips

Kale Chips for the win!

Kale chips might sound like a boring version of the chips (or crisps, depending on where you are in the world) that you are used to, but they’re far from it. read more

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Cheesy Kale Chips
Cuisine Raw
Prep Time 15 Minutes
Servings
People
Ingredients
Cuisine Raw
Prep Time 15 Minutes
Servings
People
Ingredients
Instructions
Kale
  1. Break the kale up into small pieces and remove the thick hard stems.
Cheesy Sauce
  1. Place all other ingredients into the blender and blitz until smooth and creamy. You want the mixture to be thick but still pour okay.
  2. Pour the cheesy mixture over the kale chips and massage it well with your hands. Make sure to cover all of the kale.
Dehydration
  1. When you first turn on the dehydrator set the temperature for around 48 degrees Celsius (118 Fahrenheit). It's kind of like pre-heating the oven. Then once the kale chips are all spread out on the dehydrator trays, pop them in and turn the temperature down to 43 degrees Celsius (110 Fahrenheit). Enjoy!!

Vegan Easter Cookies

vegan easter cookies

The kids will love these Rainbow Easter cookies!

If you can combine cookies, bright colours, and Easter all into one recipe then I think you’re on to a winner. So we did just that. These vegan Easter cookies are quick, easy and will be loved by all. read more

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Vegan Easter Cookies
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Cookies
Ingredients
Icing
Prep Time 30 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
Cookies
Ingredients
Icing
Instructions
Cookies
  1. Preheat oven to 180'C and line two baking trays with non-stick baking paper.
  2. Clear a space for rolling, and grab two additional sheets of baking paper, a rolling pin and your biscuit cutters.
  3. Place coconut butter and maple syrup in a large mixing bowl and mix until it's creamy. Add vanilla bean powder and salt and mix once again to combined.
  4. Add in flour and use a wooden spoon to mix. You may need to get in there with your hands and work the mixture until you can shape it into a ball.
  5. The mixture should press together when pinched - if it's a little bit sticky, add small amounts of flour little by little; if the mix is a little dry add a dash more sweetener.
  6. Roll out the dough between two sheets of baking paper until it's roughly ¼ of an inch thick. Take your bunny cookie cutter to cut out the cookies and then carefully transfer to prepared baking tray with a little gap between them. This is for airflow, they won't spread as they're baking.
  7. Work any dough scraps into a ball and repeat until all the biscuit dough is used up. Bake in a pre-heated oven for approximately 8-10 minutes (you may need a little longer depending on your oven). Bake until the edges are just starting to go golden. Please note: the cookies will harden as they cool down, so make sure not to overbake them. Remove from oven and place on a rack to cool before icing them.
Rainbow Icing
  1. Add the soaked cashews, coconut butter, maple syrup, vanilla bean powder, salt and 2 tablespoons of almond milk to your high speed blender, such as a Vitamix (start with 2, but add an extra tablespoon of almond milk at a time depending on consistency). Blend until smooth.
  2. Divide the icing into four small bowls and add the turmeric powder, beetroot powder and spirulina powder into three of the bowls and leave one of the bowls of icing without any colouring. Once the colours are all mixed, in a separate bowl, mix all four colours of icing together so you have rainbow icing.
  3. Once the cookies are cool, dip them gently into the icing one by one so they have a marbled like effect. Then place in the fridge to firm the icing up a little bit.

Raw Hot Cross Buns

raw hot cross buns

A raw take on an Easter classic

Easter is fast approaching, so we decided to take an Easter favourite and make it raw vegan. Raw hot cross buns are easy to make, delicious (obviously) and a fun take on this classic Easter food. Although chocolate is a big part of Easter, the hot cross bun is a strong contender for the most sought after Easter treat. I mean they are in every bakery and supermarket for weeks, even months before Easter. read more

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Raw Hot Cross Buns
Cuisine Raw
Servings
raw buns
Ingredients
Raw Buns
Cashew Cream 'Cross'
Cuisine Raw
Servings
raw buns
Ingredients
Raw Buns
Cashew Cream 'Cross'
Instructions
To make the raw buns
  1. First place the raw cashews into a high speed blender like a Vitamix and blitz until they become fine like flour.
  2. Then place all raw bun ingredients (except for the sultanas and apricots) into a food processor and blitz until the mixture is well combined.
  3. Then place the mix into a bowl and combine the sultanas and apricots by hand. This is to keep them whole so they add some texture to the raw hot cross buns.
  4. Mold the mix into small squares and place onto a teflex sheet on your dehydrator tray. If you don't have a teflex sheet you can use baking paper, however dehydrating time may be a little longer.
  5. Dehydrate for 1 hour at 55 degrees celsius (135 Farenheit), then turn down to 43 degrees (110 Farenheit) for another 5-6 hours. The first hour is just to bring the dehydrator temperature up a bit quicker.
Cashew Cream Crosses
  1. Drain and rinse the soaked cashews.
  2. Then add all of the ingredients to a high speed blender, such as a Vitamix, and blitz until smooth and creamy. Remember to only add the water in gradually as you want the mixture to be fairly thick so when it's piped it doesn't run off the buns.
  3. Once the dehydrated buns have cooled a little, add your cashew cream mix to a piping bag and pipe away! We think it's easier to line them all up and just pipe a straight line across several at once, but just have fun with it. If there's any left over cashew cream then save it for other fun recipes!

Vegan Cream Cheese

vegan cream cheese bagels

Vegan Cheese that tastes amazing!

Cream cheese is up there with the most popular of spreads. Especially if you’re reaching for a bagel. So we decided to make a vegan cream cheese to top some home made bagels that were fresh out of the oven. read more

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Vegan Cream Cheese
Prep Time 10 Minutes
Passive Time 4 Hours
Servings
Cups
Ingredients
Prep Time 10 Minutes
Passive Time 4 Hours
Servings
Cups
Ingredients
Instructions
  1. Once the cashews have been soaking for at least 4 hours, rinse them with fresh water and drain through a sieve.
  2. Add the cashews, lemon juice, nutritional yeast, coconut yoghurt and salt to your Vitamix blender and blitz until smooth and creamy. You may need to add a dash of water. Just add small amounts each time so it doesn't become too runny.
  3. The texture should be thick enough that it doesn't come pouring out of your Vitamix when you turn it upside down. But still nice and easy to spread.
  4. To store any left over cream cheese, just put it in an airtight container or jar and pop it in the fridge. Easy!

Mocha Bliss Balls – Caffeine Free!

mocha bliss balls

Quick, Easy and delicious!

Bliss balls are a classic go to snack. They’re at almost every cafe or market stall and you can have just about any flavour you want. So how about mocha bliss balls? Everyone loves chocolate, but then again not everyone loves coffee. Weird right? Well Todd’s one of those people. read more

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Mocha Bliss Balls - Caffeine Free!
Prep Time 20 minutes
Servings
bliss balls
Ingredients
Prep Time 20 minutes
Servings
bliss balls
Ingredients
Instructions
  1. Put the almonds and cacao powder into a food processor and blitz until fine.
  2. Then add the sultanas and continue to pulse until they are combined well with the almonds.
    mocha bliss ball mix
  3. In a separate bowl or cup, add the coffee alternative to 1 tablespoon of boiling water. Just to melt down the granules and give you a coffee like liquid. Add this to the food processor and also add the rice malt syrup (you could use agave or coconut nectar too). We chose to use the rice malt syrup as it's a nice thick syrupy texture and also the flavour wouldn't detract from the mocha flavours.
  4. The mixture should be 'squishy' but not too sticky as it becomes harder to roll then. Roll them into balls and then roll them through some cacao powder. You could also roll them in coconut sugar, desiccated coconut or cacao nibs.
  5. Last of all, hide them from the rest of the family because they are likely to demolish them haha.

Gluten Free Banana Bread

gluten free banana bread yum

What to do with over ripe bananas?

It’s not very often that we have spare bananas in our house, but if we do, and they’re super ripe, there’s only one thing to do with them.
That’s right, banana bread. Vegan gluten free banana bread to be precise. read more

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Gluten Free Banana Bread
Servings
loaf
Ingredients
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 180°C (350°F). Line an 8 inch loaf pan with nonstick baking/parchment paper (allowing ends to overhang).
  2. Mix the flour, baking powder, baking soda and Himalayan salt in a small bowl and set aside.
  3. In a large bowl, mash the bananas along with the coconut sugar using a potato masher or fork. Mash the banana until it's broken down but still a little bit chunky, so you get gooey bits throughout the cake. Stir in the coconut oil and vanilla until combined.
  4. Add dry mix to wet gradually and stir until combined. Scrape mixture into prepared pan and then place in the oven.
  5. If you're topping the cake with banana, slice the banana long ways and lay the two pieces of banana on top of the cake mixture before putting it into the oven.
  6. Bake for about 40-50 minutes or until a bamboo skewer inserted in the center comes out clean (love that trick!) If the skewer comes out wet, but the cake is browning too much on the top then cover it loosely with aluminum foil.
  7. Cool pan on rack for about 10 minutes, run a knife around the inside of the tin (between tin and baking/parchment paper) then turn out onto the rack to cool. Top with your favorite vegan butter, peanut butter or have it as is. This can also be toasted to warm it up the next day. Store inside a airtight container at room temperature for up to 3 days
  8. gluten free banana bread

Raw Wraps

raw wraps

Raw Wraps are a favourite of ours!

We often have epic salads or at least incorporate a large amount of greens and fresh colour into our dinners, but sometimes you want a bit more texture or something a little different. read more

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Raw Wraps
Cuisine Raw
Prep Time 15 Minutes
Cook Time 6 Hours
Servings
Wraps
Ingredients
Cuisine Raw
Prep Time 15 Minutes
Cook Time 6 Hours
Servings
Wraps
Ingredients
Instructions
  1. Blend everything until it's smooth and easy to pour (like the consistency of pancake batter) You may need a dash more water to bring it all together. *You could also use beetroot or carrot instead of the capsicum if you prefer.
  2. Although the prep and the ingredients for this recipe are really simple, you do need to keep an eye on the dehydration stage. Mainly just because wraps can be a little unforgiving and if they're not in long enough they'll be mushy in the middle, and if they're in for too long they turn out like crackers (which isn't really that bad, if this happens just break it up into small pieces and toss into a salad, still yum).
  3. So set your Dehydrator at about 42 degrees Celsius and line a tray with baking paper or a teflex sheet (see the notes below about teflex sheets). Pour into a dinner plate sized puddle and move the tray around to spread out the wrap so it's quite thin and even, only a few millimetres thick. You may need a spatula to get it just right. You could also spread it out into a square and then once finished cut them into several smaller wraps.
  4. Dehydrate for 3-4 hours and then flip the raw wraps. You'll know when they are good to flip because the top will have firmed up and you can peel the corner of the sheet back from under the wrap (carefully). The easiest way to flip them, is to get a second dehydrator tray (with no teflex sheet) and put it upside down on top, then flip both trays so the raw wrap is now upside down on the mesh rack. Then carefully peel the teflex sheet off and dehydrate for another couple of hours.
  5. We often make these in the morning so they are ready to go for dinner, just store them in an airtight container once they are done. Fill the wraps with your favourite greens, freshly chopped veggies, marinated mushrooms and perhaps a cashew or sunflower seed sauce. We also like to top it off with some extra goodies like dulse flakes, hemp seeds or nutritional yeast. They are packed full of plant based nutrients that will leave you feeling full and nourished.
Recipe Notes

NOTE: Make sure you get some teflex sheets for your dehydrator. They really do make a difference in dehydrating evenly (as opposed to using baking paper).