Green goddess salad dressing/pasta dressing

 1 shallot

1 garlic clove

1 avocado

150g spinach

100g pistachios

30g fresh basil

2 tbsp nutritional yeast

1 block silken tofu

1 tsp miso paste

1 lemon

1 tbsp extra virgin olive oil

Salt

Pepper

Splash of water (to loosen if required)

Rice Cooker Tofu Veg

- Rinse 1 cup of rice until it runs clear and add 1 cup of water

- Add 

*1/2 cup diced carrots, 

*2 sliced baby bok choy, 

*1/2 cup frozen edamame, and

*1/2 block of diced firm tofu.

- Mix together 

*2 tbsp soy sauce,

*1 tbsp dark soy sauce, 

*1 tbsp shaoxing wine, 

*1 tbsp sesame oil, 

*1 inch grated ginger, 

*1 minced garlic clove, and

*1/2 tbsp sugar.

- Drizzle over food

- Cover with lid and turn on rice cooker

SPRING ONION PANCAKES

also known as "cong you bing" is a delicious Chinese street food snack that's crispy, flaky, and loaded with the fresh, aromatic flavour of spring onions.

- 400g plain flour

- 200ml water

- 1/2 tsp salt

- 1 cup chopped spring onion

- Sesame oil, to brush

- Vegetable oil, to cook

To make the dough, combine flour and salt in a bowl. Slowly mix in water then bring together with your hands. Turn onto a

Zuzu and bunny muf mufs

 

Zu Zu Muf Mufs

Ingredients

Dry ingredients

▢3 cups (375g) all-purpose plain flour, spooned and leveled (note 1 for tips and alternatives)

▢¼ cup (12g) nutritional yeast, or to taste (note 2 if omitting)

▢1 tablespoon baking powder

▢½ teaspoon baking soda

▢1 tablespoon dried mixed Italian herbs, (note 3 for substitutes)

2 teaspoons garlic powder, or onion powder

▢½ teaspoon salt

Wet ingredients

▢1 ¼ cups (315g) dairy-free milk

▢½ cup (125g) light olive oil, or oil of choice

▢1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional)

▢~1 cup (150g) grated zucchini, (1 small to medium zucchini) (note 4 for substitutes)

▢~1 cup (100g) grated carrot, (1 medium carrot)

1 cup (120g) red capsicum (bell pepper), finely chopped, optional

▢½ cup (15g) baby spinach leaves, finely chopped, optional

To decorate (optional)

▢3 tablespoons (25g) raw pumpkin seeds (pepitas)

Instructions 

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Make the muffin batter:

Add all of the dry ingredients to a large mixing bowl and whisk until the mixture is well combined.

Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.

Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).

If desired, sprinkle pumpkin seeds on top of each muffin.

Baking and storing the muffins:

Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.

Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.

The muffins are best enjoyed at room temperature or slightly warmed up. They're delicious by themselves or with some vegan butter or avocado.

Bunny Muf Mufs 

Ingredients 

- 1 cup flour, I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute

- 1/2 teaspoon baking soda

- 1 teaspoon baking powder

- pinch salt

- 1/2 teaspoon cinnamon

- 1/4 cup nuteg

-  1/4 cup maple syrup

- 1/2 cup plant based milk

- 3 tablespoons nut butter (3/4 cup cashews blended with 1/2 cup water)

- 1 teaspoon vanilla extract

- 1 medium banana, mashed

- 1/2 cup carrot, grated

- 1/4 cup walnuts, chopped (optional) 

Instructions 

- Pre-heat oven to 180 degrees Celsius. Grease a 6 cup muffin tin.

- Sift together the flour, baking soda, baking powder, salt, and cinnamon.

- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.

- Gently stir in the grated carrot and nuts.

- Evenly spoon the mixture into the 6 muffin cups.

- Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.

- Let cool slightly and ENJOY!!

Adapted from Food with feeling.com

BLW

https://littleveganeats.co/vegan-carrot-cake-cupcakes/

https://www.babyledfeeding.com/20-vegan-baby-led-weaning-recipes/

Vegan teething biscuits 

Ingredients

▢2 ½ cups rolled oats

▢2 tbsp melted coconut oil

▢1 tsp vanilla extract

▢2 small ripe bananas

Ingredients

1 + 1/4 Cup Buckwheat Flour

100 g Coconut Butter

3-4 Tablespoons Water

200 g Silken Tofu

1 + 1/2 Tablespoons Nutritional Yeast

3-4 Sprigs Fresh Thyme

3 Tablespoons Soy Milk

Sprinkle Black Pepper

1 Onion – Finely diced

1 Handful Baby Leaf Spinach Finely chopped

½ Cup Button Baby Mushrooms Finely Chopped

¼ Cup Grated Vegan Cheese

Zucchini Corn Savoury Muffins (Vegan)

Ingredients 

1 zucchini, grated

1/2 tin creamed corn

2 Chia eggs (2 tbsp chia seeds to 6 tbsp water)

1 tsp Vegita (or vegetable stock)

1/2 cup of noosh (nutritional yeast)

1.5 cup self raising flour 

Olive oil spray 

Instructions 

Preheat oven to 180 degrees Celsius.

Mix the zucchini and creamed corn. Add the chia egg, Vegita, noosh and stir well. Then add the SR flour and fold in to make a batter.

Oil a 12 portion cupcake tray. Spoon the mixture into into the cupcakes. Bake for 30 minutes, or until golden and a skewer comes out clean.

Gado Gado

Gado Gado Sauce (v1)
- 3/4 tbsp Kecap manis (sweetened soy sauce)
- 3 tbsp Peanut butter
- 2tsp Sambal or chili peppers
- 1 cup Water
- 2 tbsp Soy sauce
- 1/2 tsp Onion powder
- 1/2 tap Garlic powder
- Salt
- Pepper

Gado Gado Sauce (v2)
- 1/3 cup natural peanut butter, smooth or crunchy (your choice) (Note 1)
- 4 tsp red curry paste , store bought (Maesri brand best)
- 3 tsp Kecap Manis
- 1 tsp sambal oelak or other chilli paste
- 1/2 tsp salt
- 1 large garlic clove , pressed using garlic press (~ 3/4 tsp)
- 1 1/2 tbsp lime juice
- 1/2 cup coconut milk, full fat (Ayam brand best
- 1/2 cup water

Gado Gado Sauce (v3) - most easy

- ½ cup (130g) natural peanut butter

- ⅓ cup (80ml) water

- 1 garlic clove

- 1 Tbsp (15ml) reduced-sodium soy sauce 

- ½ lime, juiced 

- 1 tsp (4.5g) light brown sugar

Salad (use a variety of these, not all)

- 4 Small Potatoes, quartered and boiled

- 1/2 head of Iceberg lettuce, choped

- 1 Cucumber, sliced

- 1 Roma tomato, quartered

- 4 cups beansprouts

- 2 handfuls of Green beans, blanched

- 1/2 cabbage, blanched

- 1 bunch spinach, blanched

- Tempeh, fried

- Satay tofu, fried

- Handful of Vegan prawn crackers (Infusions Vegan Prawn Crackers)

- Vege Chips in Natural Flavour

- Rice Crackers

Carrot Cake Loaf (Vegan)

Ingredients

Dry ingredients

- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled (note 1)

- ½ cup (100g) granulated sugar, or use more brown sugar

- ½ cup (95g) packed brown sugar, or use more granulated sugar

- 3 teaspoons baking powder

- 2 ½ teaspoons ground cinnamon

- ¾ teaspoon ground nutmeg

- ½ teaspoon ground ginger, or fresh ginger if it's all you have

- ½ teaspoon salt, or to taste

Wet ingredients

- 2 cups (200g) coarsely grated carrots, (around 1-2 large carrots)

- 1 cup (250g) dairy-free milk

- ½ cup (120g) neutral flavored oil, or a light olive oil, or coconut oil

- ¾ cup (90g) chopped walnuts, or pecans, optional

- 1 tablespoon apple cider vinegar, regular vinegar or lemon juice, optional

- 1 teaspoon vanilla extract

Instructions 

Preheat oven to 180 Degrees Celsius. Mix wet ingredients. Add dry ingredients and mix. If batter is too thick, add small amount of milk. Pour into a lined load tin. Bake for 60 to 65 minutes. Add vegan cream cheese to top.

Adapted from RainbowNourishments.com

Ingredients For the Vegan Cream Cheese:

- 1 ½ cups Raw Cashews (225g) soaked in hot water for 1 hour

- 2 Tbsp Lemon Juice

- ½ cup Coconut Cream (120ml) Canned, Full Fat, Unsweetened

- 1 tsp Salt

- ¼ tsp Apple cider vinegar 

Instructions 

Add ingredients to Nutribullet and blend. Add more coconut cream if it's too thick. 

Adapted from LovingItVegan.com

Thai Corn Fritters (Vegan)

Ingredients 

1 tbsp chia seeds

3 cups of corn kernels (fresh or from a can)

1 heaped tbsp vegan Thai red curry paste

1 tsp baking powder

¾ cup rice flour (115 g)

½ tsp sea salt

¼ tsp white pepper

2 freshKaffir lime leaves, shredded finely

vegetable oil, for frying

Thai sweet chilli sauce, for serving

Instructions 

Mix the ground up chia seeds with 3 tbsp of water in a small bowl

Leave until thickened, about 15- 20 minutes.

Cut the kernels off the cobs or drain them well if using tinned corn.

Put half of the corn in a food processor together with the chia seeds, curry paste, baking powder, flour, salt and pepper.

Mix until you get a smooth batter.

Add the other half of the corn kernels and finely shredded kaffir lime leaves.

Mix well.

Refrigerate for 30-60 minutes. If the mixture runs off the spoon after chilling, stir in another tbsp of flour to thicken.

Heat up the oil in a small pan and fry for 2 minutes until golden.

Place on paper towel to remove grease.

Serve warm with a side of Thai sweet chilli sauce.

One Pan Vegan Tuscan Pasta

Taken from Ticktoc 

Ingredients

2 tbsp olive oil

6 cloves minced garlic

3/4 cup full fat unsweetened coconut milk or coconut cream

1/4 cup nutritional yeast (noosh)

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

250g small short pasta, like pasta spirals or penne

1.5 cups chopped broccoli

1/2 cup chopped sun-dried tomatoes

1 cup sliced baby Bella mushrooms

2 cups chopped spinach

4 cups water

Instructions 

Put the olive oil in a baking dish. Add garlic, coconut milk, noosh, and herbs, then whisk together.

Add the pasta, broccoli, sundried tomatoes mushroom, spinach and water, then mix together.

Bake covered for 40 minutes at 200 Degrees Celsius, uncovering it for the last 20 minutes.

Optional add protein when its done like sautéed tofu! Top with plant based cheese of choice.

Bread Maker Pizza Dough

Recipe from the Kambrook Breadmaker KBM300

Tapenade

1/2 jar of pitted Kalamata olives

1 tbsp of capers (substitute for green olives, or pickles)

1/4 cup olive oil

2 garlic cloves 

1 tbsp lemon juice 

Herbs (parsley or thyme)

Add to food processor and blitz. Serve with crackers or on a snack platter with other snacky foods.

Tofu Cooking Methods

1) Cook it from the packet.

Why? 

Because we're too lazy to do anything else.

Method:

Remove from packet, drain the liquid, and cook it.

2) Press it

Why?

Pressing it removes liquid so the marinade absorbs better.

Method:

Remove tofu from packet and drain water. Wrap the tofu in a clean tea towel or paper towels. Place it under a heavy cast iron pan or a plate with several cans on top. Leave it for 10 - 30 minutes.

Save time by slicing the tofu int slabs before pressing it.

3) Freeze it

Why?

Freezing it changes the texture, creating air pockets. It's the best method for marinated tofu. The frozen block can also be grated to make textured protein.

Method:

Remove tofu from packet and drain water. Put it in a ziplock bag and freeze overnight.

To defrost:

- Remove tofu and leave it in the fridge for 1-2 days; or

- Leave it at room temperature for 2 hrs, then return it to fridge; or

- Remove from ziplock bag and microwave it 1 minute at a time for 8 minutes.

4) Boil it in salt water

Why?

Salt removes water and seasons the tofu. This method is best for crispy fried tofu.

Method:

Boil 1 block of tofu in salt water in 2 cups of water with 1/2 tablespoon of table salt.

Cooking the tofu

Once tofu has been prepared, it can be marinated and fried or baked. Alternatively, you can coat tofu in salt, pepper and cornflour then fry or bake it.

Inspired by RainbowPlantLife