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.

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!

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).

Raw Linzer Cookies

linzer cookies

So what are raw linzer cookies?

Well the raw part is pretty obvious, but did you know that linzer cookies come from Linz, Austria and that the original recipes date as far back as the 1600’s? Actually that sounds pretty obvious too, but it looks like a nice place to visit.
We decided to make a raw vegan version of these cookies. These are a perfect sweet treat to make for that special someone or to serve with a pot of your favourite tea. read more

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Raw Linzer Cookies
Prep Time 30 Minutes
Cook Time 3 Hours
Servings
Cookies
Ingredients
Raspberry Chia Jam
Prep Time 30 Minutes
Cook Time 3 Hours
Servings
Cookies
Ingredients
Raspberry Chia Jam
Instructions
Raw Raspberry + Chia Jam
  1. Add the thawed raspberries to a blender and blitz. Add in the lemon juice, coconut flower nectar and blend again Pour into a small bowl and stir in the chia seeds Place jam in the fridge for an hour to set
Raw Linzer Cookies
  1. Add the cashews, buckwheat flour and salt to a blender or food processor and pulse until it reaches a fine consistency. Add the agave, coconut oil and vanilla bean powder and pulse again until the mixture is well combined. If it does not combine you can add a dash of filtered water (teaspoon at a time). Transfer the mixture into a bowl, cover then place in the fridge to set for an hour. Take out the dough and place it on a big piece of parchment paper (this will make the process of rolling out and cutting into shapes much easier) Roll out the dough as thin as possible without it breaking (the dough will be fragile so take your time!) Use a medium/large cookie cutter (heart, round, star...whatever shape you prefer) cut out your cookies and place them on plate/baking sheet covered with parchment paper. Use a smaller cookie cutter to cut out the centers of half of the cookies then re-roll any scraps to make more cookies. Place the cookies in the dehydrator for a few hours or alternatively, place them in the fridge for 30 mins to firm up Take cookies out and spread about 1 tsp of the jam onto the bottom part of the cookie sandwich, then place the cut-out cookie on top. Voila!