Fudge Balls

​Ingredients
​- 1 cup medjool dates (pitted)
- ​1 cup raw walnuts or almonds
- ​3 tbsp cacao powder
- ​2 tbsp flaxseed meal
​- 1 tbsp golden syrup or coconut sugar (optional, for extra sweetness if your dates aren't super soft)
- ​A pinch of sea salt

​Instructions
​- Add your nuts to the NutriBullet cup and pulse or blend briefly until they are finely chopped into a coarse meal.
​- Drop in your pitted dates, cacao powder, flaxseed meal, salt, and sweetener (if using).
​- Blend with pauses. Screw on the blade lid and blend. Because NutriBullets are designed for liquids, thick mixtures can sometimes get stuck.

- If it stalls, shake the cup firmly or tap it on the counter to settle the ingredients down toward the blades, then blend again in short bursts until a sticky, uniform dough forms.
- Scoop the mixture out with a spoon, roll into bite-sized balls with your hands, and pop them into the fridge for 20 minutes to firm up.

Cauliflower Steaks

 

​Ingredients

• ​1 large head cauliflower (heavy and compact)
• ​2 tbsp extra virgin olive oil
• ​1 tsp smoked paprika
• ​1 tsp garlic powder
• ​½ tsp onion powder
• ​1 tbsp nutritional yeast
• ​½ tsp sea salt
• ​¼ tsp cracked black pepper
• ​1 tbsp fresh lemon juice (for serving)
• ​Fresh parsley, chopped (for garnish)

Vegan Pad Khing (Thai Ginger Stir-Fry)

This version balances crisp, high-heat vegetables with pillowy, cushiony tofu coated in a rich, Pad Khing (Thai Ginger Stir-Fry) vegan ginger sauce.

* Prep time: 10 mins
* Cook time: 10 mins
* Servings: 2–3

Ingredients
- 300g medium-firm or soft/silken tofu, cut into bite-sized cubes
- 2 cups water + 1 tsp salt (for gently setting the tofu)
- 1 small carrot, sliced into thin coins
- 1/2 cup small broccoli florets
- 1 small zucchini, quartered lengthways and sliced
- 1/2 cup fresh ginger, peeled and cut into fine matchsticks
- 4 cloves garlic, minced
- 3 stalks spring onion, cut into 2-inch pieces
- I 1 tbsp neutral oil (avocado, canola, or vegetable oil)
- 2 tbsp vegetarian mushroom stir-fry sauce
- 1 tbsp low-sodium tamari (or soy sauce)
- 1 tsp dark soy sauce (optional, for rich color)
- 1/2 tsp miso paste or Thai fermented soybean paste (tao jiew)
- 1 tsp coconut sugar or brown sugar
- 2 tbsp vegetable stock or water
- 1/2 tsp cornstarch

Instructions

- Bring 2 cups of water with 1 teaspoon of salt to a gentle simmer in a small pot.

- Gently drop in the cubed tofu and simmer for 2 to 3 minutes.

- Remove carefully with a slotted spoon and drain on a paper towel. (This warms the tofu through and gives it a soft, resilient, cushiony texture that absorbs flavor without falling apart).

- In a small bowl, whisk together the mushroom sauce, tamari, dark soy sauce, miso paste, sugar, stock, and cornstarch until smooth. Set aside.

- Drop the carrots, broccoli florets, and zucchini into a pot of boiling water for just 30 seconds. Drain immediately and pat dry.

- Heat 1 tablespoon of oil in a wok or large skillet over high heat until hot.

- Add the minced garlic and ginger matchsticks. Stir-fry for 30 seconds until fragrant.

- Toss in the blanched carrots, broccoli, and zucchini. Stir-fry on high heat for 1 to 1.5 minutes to get a light sear while keeping them crisp-tender.

- Lower the heat to medium. Give the sauce mixture a quick re-stir and pour it over the vegetables.

- Gently slide in the cushiony tofu cubes and spring onions.

- Using a spatula, gently fold from the bottom for 45 to 60 seconds until the sauce bubbles, thickens into a glossy glaze, and coats everything.

Serve piping hot over steamed jasmine rice.

Cauliflower Steaks

Thick-cut cauliflower steaks roasted until golden brown on the outside and tender in the center make a deeply satisfying main dish. Seasoned with smoked paprika, garlic, and nutritional yeast, they deliver a rich, savory crunch.

Prep & Cook Time

 * Prep time: 10 mins

 * Cook time: 25 mins

 * Servings: 2 steaks (plus remaining florets)

Ingredients

 * 1 large head cauliflower (heavy and compact)

 * 2 tbsp extra virgin olive oil

 * 1 tsp smoked paprika

 * 1 tsp garlic powder

 * ½ tsp onion powder

 * 1 tbsp nutritional yeast

 * ½ tsp sea salt

 * ¼ tsp cracked black pepper

 * 1 tbsp fresh lemon juice (for serving)

 * Fresh parsley, chopped (for garnish)

 1. Prep the oven and tray

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

 2. Slice into steaks

   Trim the bottom leaves, keeping the central core intact so the steaks hold together. Place the cauliflower core-side down on a cutting board. Cut straight down through the center to create two thick slices (approx. 2.5 cm / 1 inch thick). Save the loose outer florets for roasting alongside or another dish.

 3. Mix the spice rub

   In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, nutritional yeast, salt, and black pepper.

 4. Season generously

   Place the steaks and loose florets on the lined tray. Brush half the spice oil over the top of the steaks, gently flip them over, and brush the remaining mixture on the other side.

 5. Roast until golden

   Roast for 15 minutes. Remove the tray from the oven, carefully flip the steaks with a wide spatula, and roast for another 10–12 minutes until the edges are crispy and deep golden brown, and the core is easily pierced with a fork.

 6. Finish and serve

   Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving.

Serving Ideas

 * Over a creamy base: Serve over a bed of warm garlic-herbed white bean purée or velvety hummus.

 * Topped with sauce: Drizzle with chimichurri, romesco sauce, or a lemon-tahini dressing.

 * With grains: Pair with warm quinoa, wild rice, or roasted sweet potato wedges.

Corn Ribs

Ingredients
​- 4 fresh ears of sweet corn, husked and cleaned
​- 3 tbsp olive oil or melted vegan butter

- 1 tsp smoked paprika

- 1 tsp garlic powder
​- 1/2 tsp onion powder
- ​1/2 tsp ground cumin
- ​1/2 tsp sea salt (or to taste)

- Fresh cilantro and lime wedges, for serving

 Smoky Lime Dip:
- 1/3 cup plain plant-based yogurt or vegan mayo
​- 1 tsp lime juice
- ​1/2 tsp sriracha or hot sauce (optional)
​- Pinch of smoked paprika and salt

Instructions 

- Place corn cut-side down on a sturdy tea towel to prevent slipping

- Trim off both stem ends of each ear of corn to create a flat, stable base. 

- Stand the ear upright on a secure cutting board. 

- Using a heavy chef's knife, slice downward through the center to split it in half lengthwise.

- Lay the flat halves down and slice through the center again to make 4 strips per ear (16 total).

- In a small bowl, whisk together the olive oil (or melted vegan butter), smoked paprika, garlic powder, onion powder, cumin, and salt. 

- Brush the mixture generously over all sides of the corn strips.

Air Fryer (Recommended): 

- Preheat to 200°C (400°F) Arrange corn in a single laver (cook in batches if needed). Air frv for 12-15 minutes, flipping halfway, until edges are charrec and curled

Oven: 

- Preheat to 220°C 425°F) fan-forced. Line a baking sheet with parchment paper. 

- Bake for 25-30 minutes until browned and curved

Dipping Sauce 

- Whisk together the vegan mayo/yogurt, lime juice, hot sauce, paprika, and salt.

- Garnish hot corn ribs with fresh chopped cilantro and extra lime juice before serving alongside the dip.

Aussie Caramel Dumplings

20-Minute Aussie Caramel Dumplings

A classic Aussie comfort dessert with fluffy, pillowy dumplings cooked in a rich caramel syrup sauce.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6 dumplings


Ingredients - Caramel Sauce
- 2 Tbsp (30g) plant-based butter (or dairy butter)
- 1 ½ cups brown sugar
- 2 cups water

Ingredients - Dumplings
- 1 ½ cups self-raising flour (sifted)
- 2 Tbsp (30g) plant-based butter (or dairy butter), cold/chilled
- ½ cup white sugar
- ⅓ cup plant-based milk (or dairy milk)
- 1 tsp vanilla extract

Instructions
- Place a deep, wide skillet or saucepan over medium heat. 

- Add the 30g of butter, 1 ½ cups of brown sugar, and 2 cups of water. 

- Bring the mixture to a boil, then reduce the heat to a gentle simmer.

- In a mixing bowl, combine the self-raising flour and 30g of butter.

- Use your fingertips to massage/rub the butter into the flour until it resembles fine breadcrumbs.

- Add the ½ cup white sugar, ⅓ cup milk, and vanilla extract to the flour mixture.

- Gently fold together with a spoon until a soft dough forms. 

- Avoid overmixing to keep the dumplings fluffy.

- Divide the dough into 6 equal portions and gently roll them into balls. 

- Carefully drop the dough balls into the gently simmering caramel sauce, leaving space between them as they will expand.

- Cover the pan tightly with a lid, lower the heat to low, and cook undisturbed for 15 minutes.

- Do not lift the lid during this time, as the trapped steam cooks the dumplings through.

- Spoon the warm dumplings onto plates and generously ladle the hot caramel syrup over the top. 

- Serve immediately with a scoop of vanilla plant-based ice cream or cream.

Flat Bread

 Ingredients

- 1 cup Self-raising flour (plus a little extra for dusting)

- Approx. 1/3 to 1/2 cup of warm/hot water

- 1/4 tsp Salt

- 1 tbsp vegetable or olive oil (optional, but keeps them extra soft)

Instructions

- In a bowl, combine 1 cup of self-raising flour and 1/4 tsp salt. 

- Pour in 1 tbsp of oil (if using) and start with 1/3 cup of warm-to-hot water. 

- Stir with a spoon until a rough dough forms. 

- If it feels too dry, add water 1 tablespoon at a time.

- Transfer the dough to a lightly floured surface. 

- Knead gently for 1 to 2 minutes until it comes together into a smooth ball. (Avoid over-kneading, as self-raising flour dough gets tough if worked too long). 

- Cover with a damp cloth or bowl and let it rest for 10 minutes to relax the gluten.

- Divide the dough into 3 or 4 equal balls.

- Dust your rolling pin and surface lightly with self-raising flour. 

- Roll each ball out into a thin circle, roughly 2–3 mm thick.

- Heat a dry skillet or frying pan over medium-high heat until hot. 

- Place one flatbread into the dry pan. 

- Cook for 1 to 2 minutes until bubbles form on the top and golden-brown spots appear underneath. 

- Flip and cook the other side for another 1 to 2 minutes.

- Transfer the cooked flatbread to a clean kitchen towel and wrap it up until ready to eat.

Flaxseed Pancakes

 

Ingredients: 

- Flaxseed Egg 1 tbsp flaxseed meal mixed with 2.5 tbsp water (let sit for 5 minutes

- 1 cup plant milk (soy, oat, or almond)

- 1 tsp vanilla extract (optional)

- 1 cup self-raising flour

- 1 tsp baking powder

- 1–2 tbsp coconut sugar

- pinch of salt

- A splash of oil or vegan butter for the pan for cooking

Instructions

In a large bowl, whisk together the self-raising flour, baking powder, coconut sugar, and a pinch of salt. 

- Stir the plant milk and your orepared flax egg into the dry ingredients until just combined. 

- Do not overmix; a few small lumps are completely fine.

- Let the batter sit for 5 minutes so the baking powder activates for extra fluffiness. 

- Heat a non-stick skillet over medium heat and lightly grease with oil or vegan butter.

- Pour 1/4 cup of batter per pancake.

- Cook for 2-3 minutes until bubbles form on the surface and edges look set then flip and cook for another 1-2 minutes until golden 5.

Vegan garlic cream sauce

 Ingredients

​1 cup raw cashews (soaked in boiling water for 15 minutes, then drained)

​¾ cup vegetable broth (or warm water)

​2 tbsp nutritional yeast

​2 cloves garlic (roughly chopped)

​1 tbsp lemon juice (freshly squeezed)

​1 tbsp olive oil

​½ tsp onion powder

​½ tsp salt (plus more to taste)

​Pinch of black pepper

​Optional: 1 tbsp fresh basil or parsley, finely chopped

Instructions

Add the soaked cashews vegetable broth, nutritional yeast, garlic, lemon juice olive oil, onion powder, salt and pepper to a high-speed blender.

Blend on high for 1 to 2 minutes until completely silky with no grit remaining. 

If the sauce feels too thick. add an extra tablespoon or two of warm broth or starchy ravioli cooking water

Pour the sauce into a skillet over low heat. 

Add your cooked. drained sun-dried tomato ravioli directly into the sauce. Gently toss for 1-2 minutes until everything is warmed through and coat.

Stir through fresh basil or parsley if using, and top with extra cracked black pepper or a sprinkle of vegan parmesan.

Vegan cheese!

 ingredients 

350ml soy milk

6 tbsp nutritional veast

2 tbsp olive oil

3 tbsp tapioca (more or less

depending on desired consistency

2 tbsp soy yoghurt

2-3 tsp misa

1 lemon

12 tsp salt

Mix together on stove - do NOT stop stirring 

Nepalese-style Dal Bhat (Pressure Cooker)

Ingredients - Dal

- 1 cup split red lentils, thoroughly rinsed and drained
- 3.5 to 4 cups
​- 1 tbsp vegetable or coconut oil
- 1 medium yellow onion (finely chopped),
- 2 tomatoes (chopped) (or 1/2 cup passata sauce / 1tbsp tomato paste)
- 3 cloves garlic (minced)
- fresh ginger (grated)
- 1 green chili (slit lengthwise)
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp salt (adjust to taste)
​- Fresh lemon juice
- Fresh cilantro (coriander), chopped

Ingredients for Flat Bread 

- 1 cup Self-raising flour (plus a little extra for dusting)

- Approx. 1/3 to 1/2 cup of warm/hot water

- 1/4 tsp Salt

- 1 tbsp vegetable or olive oil (optional, but keeps them extra soft)

​Instructions - Dal

- Set pressure cooker to Sauté mode (or high heat on a stovetop pressure cooker).

- Add 1 tbsp oil. 

- Once hot, toss in the cumin seeds and let them sizzle for 30 seconds. 

- Add the chopped onion, green chili, garlic, and ginger. 

- Sauté for 3–4 minutes until the onions soften and turn translucent.

- Stir in the chopped tomatoes, ground turmeric, coriander, ground cumin, and salt. 

- Cook for about 2 minutes until the tomatoes soften and break down slightly.

- Add the rinsed red lentils and 3.5 cups of water into the pot. 

- Stir well, scraping up any spices stuck to the bottom.

- Pressure cook for 6-8 minutes 

- Open the pressure cooker lid and give the dal a good stir. 

- Stir in fresh lemon juice and chopped cilantro. 

- Serve warm poured directly over a bed of fluffy rice.

Instructions - Flat Bread 

- In a bowl, combine 1 cup of self-raising flour and 1/4 tsp salt. 

- Pour in 1 tbsp of oil (if using) and start with 1/3 cup of warm-to-hot water. 

- Stir with a spoon until a rough dough forms. 

- If it feels too dry, add water 1 tablespoon at a time.

- Transfer the dough to a lightly floured surface. 

- Knead gently for 1 to 2 minutes until it comes together into a smooth ball. (Avoid over-kneading, as self-raising flour dough gets tough if worked too long). 

- Cover with a damp cloth or bowl and let it rest for 10 minutes to relax the gluten.

- Divide the dough into 3 or 4 equal balls.

 

- Dust your rolling pin and surface lightly with self-raising flour. 

- Roll each ball out into a thin circle, roughly 2–3 mm thick.

- Heat a dry skillet or frying pan over medium-high heat until hot. 

- Place one flatbread into the dry pan. 

- Cook for 1 to 2 minutes until bubbles form on the top and golden-brown spots appear underneath. 

- Flip and cook the other side for another 1 to 2 minutes.

- Transfer the cooked flatbread to a clean kitchen towel and wrap it up while you cook the rest—the trapped steam will keep them soft and bendable, perfect for scooping up your Dal.

Anti-Inflammatory Turmeric & Ginger Chickpea Stew

​Ingredients

​1/2 tbsp extra virgin olive oil or avocado oil

​1 medium yellow onion, diced

​3 cloves garlic, minced

​1/2 tbsp fresh ginger, grated

​1/2 tsp ground turmeric

​1/4 tsp ground cumin

​1/8 tsp black pepper

​1/4 tsp sea salt

​1 can (400g) chickpeas, rinsed and drained

​1/2 cup coconut milk (or tbsp of coconut cream)

​1/2 cup low-sodium vegetable broth

​1 cup diced pumpkin (or spinach)

​1/2 tbsp fresh lemon juice

Instructions 

1) Heat the oil in a pot or skillet over medium heat. 

2) Add the diced onion and cook for 4-5 minutes until soft.

3) Stir in the garlic, ginger. turmeric. cumin, black pepper, and salt. Stir continuously for 60 seconds until fragrant.

4) Add the drained chickpeas, coconut milk, vegetable broth, and diced pumpkin (or broccoli). Bring to a gentle simmer.

5) Reduce heat to low. Cover partially and simmer until tender.

6) Remove from heat and stir in the fresh lemon juice to brighten the flavor and boost nutrient absorption.

Gilled Mediterranean Zucchini

 2 large zucchini cut into spears evenly (690 g, I got 28 spears, you may need 3 if yours are small)

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

1/2-3/4 teaspoon fine sea salt to taste

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

2 tablespoons water

I use this scale

Homemade Teriyaki

 

Ingredients (Half Batch)

• ​1/4 cup soy sauce (or tamari)
• ​1/4 cup mirin
• ​1/4 cup sake
• ​1 tablespoon brown sugar (optional, for sweetness)
• ​Small pinch grated ginger or garlic (optional)
• ​Slurry: 1/2 teaspoon cornstarch mixed with 1/2 tablespoon (1 1/2 teaspoons) cold water (optional, for a thick glaze)

​Instructions

1. ​Combine: Add the soy sauce, mirin, sake, and brown sugar (plus ginger/garlic if using) to a small saucepan.
2. ​Simmer: Bring to a boil over medium-high heat, then turn down to a gentle simmer for 3 to 5 minutes. (A half batch reduces a little faster, so keep an eye on it!)
3. ​Thicken (Optional): Whisk in your cornstarch slurry and simmer for 1 minute until glossy.
4. ​Cool: Remove from heat and let it cool to room temperature before popping it into your container.

​This will give you about 3/4 cup of sauce—perfect for 1 or 2 quick meals!

Substitute for Coconut Milk/Cream)

Cashew Cream

- Soak a half cup of raw cashews in boiling water for 15 minutes.

- Drain and blend them with a half cup of fresh water or vegetable broth until completely smooth.

Blended White Beans

- Take a half cup of your butter beans or cannellini beans from whichever bean dish is being made

- Blend them with a splash of vegetable broth until smooth

- Stir it back into the sauce.

Silken Tofu

- Blend a few tablespoons of silken tofu until completely smooth

Store-Bought Plant Creams

Look for unflavoured oat cream or soy cream in the cooking isle. Brands like Oatly or Vitasoy make culinary creams that are designed for savory cooking and have a much more neutral flavor than coconut.

How to "Mute" Coconut Flavor if You Have to Use It

If you already have a can open or have already added it to the pan, you can chemically balance the flavor using the principles of taste-matching. 

Coconut is naturally sweet and fatty, so you need to counter it with acid, salt, and deep umami.

Double down on Acid

A heavy squeeze of fresh lemon juice or a splash of that sherry/red wine vinegar breaks down the heavy, cloying sweetness of the coconut fat and forces it into the background.

Add an Umami Bomb

Stir in a teaspoon of white miso paste, a splash of soy sauce (or tamari), or a tablespoon of nutritional yeast. These deeply savory, salty ingredients anchor the dish so the tropical notes can't float to the top.

Up the Aromatics 

Cook your onions, garlic, and tomato paste a bit longer until they are deeply caramelized, and add an extra pinch of smoked paprika. The bolder the savory base, the harder it is for the coconut to dominate.

French Onion White Beans

 Ingredients

- 3 large yellow onions, sliced

- 3 large sprigs fresh thyme

- 1/2 cup sun dried tomatoes, chopped with oil saved

- 1 tsp sea salt

- 1 tsp ground black pepper

- 1 tbsp smoked paprika

- 1 head garlic

- 1/2 Cup Coconut milk

- 2x cans white beans such as cannelini

- 1 cup fresh parsley, chopped

- 1 tbsp sherry vinegar (red wine vinegar, balsamic vinegar, apple cider vinegar) 

Instructions 

- Preheat the oven to 200°c

- Add the onions, fresh thyme leaves, sun dried tomatoes, salt, pepper and paprika, to an oven safe dish

- Slice off the top of the garlic head and place it in the middle of the onions.

- Drizzle the entire dish with the leftover sun dried tomato oil, cover and bake for for 45mins, tossing halfway through.

- Remove the pan from the oven and squeeze out the garlic gloves, using tongs to avoid burning your hands

- Add the coconut milk, beans, parsley, and sherry vinegar.  Toss to combine.

- Return the pan to the oven and bake for 15 more mintues.

High Protein Beans

- Olive oil

- Onion

- Garlic 

- Salt

- Tomato puree

- Chopped tomatos

- Butter beans

- Fresh basil

Add to Nutribullet cup:

- Couple spoonfuls of bean mix

- Tofu

- Noosh 

- Miso paste

Creamy Tuscan Butterbeans

- Onion

- Garlic

- Tomato paste

- Sundried tomato 

- Spices (Italian mixed herbs)

- Butter beans

- Coconut

- Spinach

- Lemon

Herbs:

- Oregano 

- Smig chilli flakes

- Smoked paprika 

- Salt & Pepper

Cloves & Cleaning

 

Cloves contain eugenol, which is a incredibly strong, natural antifungal and antiseptic. It doesn't just clean surfaces; it actually kills mold spores and stops them from growing back.

1. The Ultimate Anti-Mold Spray (Perfect for Bathrooms & Grotty Corners)

Instead of breathing in harsh bleach fumes while you're already feeling under the weather with the flu, this clove spray is amazing for tile grout, silicone seals, and damp areas.

How to make it: Take a handful of your cloves, crush them up roughly, and put them in a saucepan with about 2 cups of water. Bring it to a boil, put a lid on it, and let it simmer for 15–20 minutes until the water turns a deep, dark brown.

How to use it: Let it cool completely, strain out the bits, and pour the dark liquid into a spray bottle. Spray it onto moldy grout or shower recesses, leave it sitting overnight (don't rinse it off straight away—let the eugenol do its antifungal magic), and wipe it away the next day.

2. Scented Wardrobe & Pantry Protectors (Moth & Bug Deterrent)

Insects like silverfish, moths, and pantry weevils absolutely detest the strong scent of cloves.

How to make it: Take a few small pieces of cloth (like an old cut-up t-shirt or rag) or small mesh bags. Fill them with a mix of your crushed cloves and a cinnamon quill from your stash.

How to use it: Tie them up with a rubber band or string and toss them into the back of your wardrobe, linen cupboards, or the pantry. It will keep the bugs away and make your cupboards smell like a cozy winter cabin.

3. Fridge & Bin Deodoriser

If your kitchen bin or fridge is smelling a bit funky, cloves are brilliant at absorbing odors and killing the bacteria that cause them.

How to make it: Put a few tablespoons of bicarbonate of soda (baking soda) into a small open jar or container, and stir in a spoonful of roughly smashed cloves.

How to use it: Place the open jar in the door of your fridge or at the bottom of your kitchen bin cupboard. The bicarb absorbs the moisture and bad odors, while the cloves release a fresh, clean scent.

A Quick Warning for Surfaces: Because clove water turns quite dark, it can temporarily stain porous, light-colored surfaces like unsealed marble, light wood, or white plastic if left to puddles. Always do a quick spot-test in a hidden corner first!

Golden Yogi" Tea

 

​

​Simmer your Yogi Tea base

Boil your water for 15 minutes with: 

-  fresh ginger slice, 

- cinnamon shards, and 

- crushed cardamom pods.

Strain the tea into your mug, fill the rest of the mug up with your favorite warm plant-based milk, and stir in 

- a teaspoon of turmeric powder, and 

- a tiny crack of black pepper.

​This gives you the deep, circulating warmth of the ginger and cardamom, plus the heavy-hitting joint relief of the activated turmeric.

Golden "Milk" (Plant-Based)

 

Warm up some light almond, oat, or soy milk with a teaspoon of: 

- turmeric

- a slice of fresh ginger

- a dash of cinnamon, and 

- a tiny pinch of black pepper. 

The black pepper contains piperine, which increases your body's absorption of the anti-inflammatory compounds in turmeric by up to 2,000%.

Vegan Date and Banana Bread

​Prep time: 15 minutes
Cook time: 50-60 minutes
Yield: 1 loaf (approx. 8-10 slices)

​Ingredients
​- 4 medium ripe bananas, mashed (frozen and thawed bananas work perfectly too)
​- ⅓ cup melted coconut oil (or neutral vegetable oil)
​- ¼ cup brown sugar (adjusts the texture and adds a rich caramel flavor)
​- 1 tsp vanilla extract
​- 2 cups self-raising flour (or 2 cups plain flour plus 3 tsp baking powder)
​- 1 tsp ground cinnamon
​- ½ tsp salt
​- ½ cup pitted dates, chopped into small pieces

​Method
- Preheat your oven to 180°C (160°C fan-forced). 

- Grease a standard loaf pan and line it with baking paper, leaving a bit of overhang on the sides so you can easily lift the loaf out later.
- ​In a large mixing bowl, thoroughly mash the 4 bananas with a fork until mostly smooth. 

- Pour in the melted coconut oil, brown sugar, and vanilla extract. 

- Whisk the wet ingredients together until the sugar begins to dissolve and the mixture is well combined.
- Sift the flour, ground cinnamon, and salt directly into the bowl with the wet ingredients. 

- Using a wooden spoon or spatula, fold the mixture together just until the flour disappears. 

- Be careful not to overmix, as this can make the bread dense. 

- Fold in the chopped dates until they are evenly distributed through the batter.
- Spoon the batter into your prepared loaf pan and smooth the top with your spatula. 

- Bake in the preheated oven for 50 to 60 minutes. 

- The banana bread is done when a skewer inserted into the center comes out clean. 

- Let the loaf cool in the pan for 10 minutes, then use the baking paper handles to lift it onto a wire rack to cool completely before slicing.

Vegan Blueberry Puff Pastry Galette

​Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4-6 servings

 
​Ingredients -  Blueberry Filling
​- 3 cups frozen blueberries (no need to thaw)
​- ¼ cup granulated sugar
​- 1 tbsp cornstarch
​- 1 tbsp fresh lemon juice
​- 1 tsp lemon zest (optional)
​- ½ tsp vanilla extract

​Ingredients -  Pastry
​- 1 sheet vegan puff pastry, thawed but still cold
- ​1 tbsp dairy-free milk (for brushing)
- ​1 tbsp brown sugar
​

Method

- Preheat your oven to 200°C (180°C fan-forced).

- Line a large baking sheet with baking paper.

- In a medium bowl, combine the frozen blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. 

- Toss gently until the blueberries are evenly coated and the cornstarch has dissolved into the juices.
- Place the thawed sheet of vegan puff pastry directly onto the prepared baking paper. 

- If needed, use a rolling pin to lightly roll it out into a slightly larger square or circle, keeping it about 3-5mm thick.
​- Pile the blueberry mixture into the center of the pastry, leaving a clean 4-5cm border all the way around the edges. Gently fold the edges of the pastry up and over the blueberry filling, pleating it as you go around. 

- The center of the fruit will remain exposed.
- Lightly brush the folded pastry border with the dairy-free milk

- Sprinkle the coarse sugar over the crust for crunch. 

- Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and deeply golden brown, and the blueberry filling is bubbling in the center. 

- Allow the galette to cool for at least 15 minutes before slicing so the juices can set.

Vegan Miso Ramen

​Prep time: 10 minutes
Cook time: 15 minutes
Yield: 3 servings

​Ingredients - Broth
​- 1 tbsp sesame oil, plus extra for serving
​- 3 tbsp cooking sake
​- 3 tbsp mirin
​- 8 cups (2 liters) water
​- 1 tbsp shiitake dashi powder
- ​3 tbsp soy sauce
- ​5 tbsp shiro (white) miso paste
​- 2 tsp rice wine vinegar

​Ingredients - Bowl
​- 1 pack (270g) organic ramen noodles
​- 1 pack (200g) garlic tofu puffs
​- 1 ½ cups frozen corn
- ​1 ½ cups broccoli florets, cut into bite-sized pieces
​- 1 large carrot, cut into thin matchsticks or peeled into ribbons

​Method
​- Heat the sesame oil in a large stockpot over medium heat. 

- Pour in the cooking sake and mirin, allowing the liquid to bubble rapidly for 1 minute to boil off the alcohol. 

- Add the water, shiitake dashi powder, and soy sauce. 

- Bring the mixture to a gentle simmer.

Miso and Infuse Tofu
​- Ladle approximately 1 cup of the warm broth from the pot into a small bowl. 

- Add the miso paste and rice wine vinegar the bowl and whisk thoroughly with a fork or small whisk until smooth and completely lump-free. 

- Reduce the stovetop heat to low, then stir the dissolved miso mixture back into the stockpot. 

- Add the garlic tofu puffs to the broth and keep warm on low heat; do not allow the broth to boil once the miso has been added.

​Noodles and Vegetables
​- Meanwhile, bring a separate large pot of unsalted water to a rolling boil. 

- Add the ramen noodles and cook according to the package instructions (approximately 4 minutes total). 

- During the final 2 minutes of cooking time, add the frozen corn and broccoli florets directly into the boiling noodle water. 

- Drain the noodles and vegetables thoroughly in a colander.

​Assemble and Serve
​- Divide the drained noodles, broccoli, and corn evenly among three large ramen bowls. 

- Top each bowl with the raw carrot ribbons. 

- Ladle the hot miso broth and garlic tofu puffs generously over the ingredients. 

- To finish, drizzle a few drops of fresh sesame oil. 

- Serve immediately.

Vegan Brownie Mug

Ingredients 
- 2 tablespoons oil
- 2 tablespoons water
- 4 tablespoons brown sugar, or coconut sugar, white sugar or cane sugar
- 2 tablespoons cocoa powder
- 4 tablespoons flour
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract

Method
- Add ingredients to a mug and stir.

- Place in your microwave for 60 seconds. - It's okay if it's slightly undercooked because it'll continue to cook while it cools. 

- It's better for it to be slightly undercooked than overcooked. 

- Remove and let cool for about 3 to 5 minutes. 

Fancy baked beans

- x1 tbsp olive oil

- x1 red onion, diced 

- x3 garlic cloves, peeled, sliced

- x1 jar sun-dried tomato, oil drained, diced

- x1 tomato paste sachet

- x1 can Butter beans, drained, rinsed

- x1/2 can coconut milk, to taste

- Noosh, to taste

- Handful of baby spinach 

- lemon juice 

- salt, pepper, paprika to taste

Vegan mushroom risotto (pressure cooker)

Ingredients
- 1 Tbsp olive oil
- 1 medium onion, Chopped
- 4 cups mushrooms, sliced
- 3 cloves garlic
- 2 cups arborio rice
- 4 & 1/2 cups vegetable stock
- 2 Tbsp vegan butter
- 1/2 cup noosh
- Salt & pepper to taste
- Fresh chopped parsley
- Vegan parmasan cheese


Steps
- Fry the onions, garlic, salt and pepper in the olive oil on a medium heat.

- Add the mushrooms and fry until soft and browned.

- Add the rice, coat in the oils and butter, and fry for a little bit.

- Then add the stock and nutritional yeast.

- Pressure cook for 14 minutes.

- Once the pressure cooking has stopped, melt the cheese through.

Serve with parsley as garnish.

Rum & raisin damper (breadmaker)

** This recipe is designed for the breadmaker **

2 tablespoons Oil

290ml Water

100ml plant-based milk

600g/ 4 cups Bread four

1 teaspoon Salt

1 tablespoon brown Sugar

6 teaspoons Baking Powder

1-1/2 cup raisins 

3 tablespoons rum 

Damper

3 1/2 cup self-raising flour
1 teaspoon salt, to taste
2 tablespoon sugar, to taste
40 gram butter
1/2 cup milk, approximately
1 1/4 cup water (approximately)

Method

1. Preheat oven to 200°C. Lightly grease an oven tray.

2. In a large bowl, sift flour, salt and sugar; rub in butter. Stir in milk and enough water to mix to a sticky dough.

3. On a floured surface, knead dough until just smooth. Place dough on oven tray; press into a 16cm round.

4. Cut a cross into top of dough, about 1cm (½-inch) deep. Brush dough with a little extra milk; sprinkle with a little extra flour. Bake about 45 minutes. Turn damper, top-side up, onto wire rack to cool.

How to bake while camping

5. Place a trivet in the base of a camp oven, if you have one; alternatively, the damper can be cooked directly on the base – you may need to elevate the oven further. Place the camp oven, elevated about 5cm, over hot coals to heat.

6. Place flour, salt and sugar in a large bowl. Rub in the butter; stir in milk and enough of the water to form a sticky dough. Knead dough on a floured surface until just smooth. Press into a 16cm round.

7. Cut a cross into top of dough, about 1cm deep. Sprinkle with a little extra flour. Place damper on trivet in camp oven.

8. Place lid on camp oven. Place hot coals on oven lid; most of the heat should be on the lid so the base doesn’t burn.

9.Bake damper for 20 minutes, rotating oven occasionally. Elevate further or reduce the coals underneath if the damper is browning too quickly on the base. Replace the coals on the lid with hot coals. Bake for a further 15 minutes or until damper is golden and sounds hollow when tapped. Stand for 10 minutes before slicing.

Check damper after 10 minutes, as many stoves aren’t evenly anchored to the floor. One side might cook more quickly; you may need to turn the tin around half-way through.

Rum and raisin damper

Adapted from Woman's Weekly 

Ingredients

1 cup (150g) raisins

1/4 cup (60ml) dark rum

2 cup (300g) self-raising flour

1/2 cup (110g) caster (superfine) sugar

2 tablespoon vegetable oil

1 cup unsweetened soy milk + 1 tbsp lemon juice or apple cider vinegar (Buttermilk alternative)

60 gram (2 ounces) Dairyfree butter 

Method

1. Combine raisins and rum in a small bowl.

2. Combine flour and sugar in a large bowl. Make a well in the centre, add raisin mixture, oil and enough buttermilk to mix to a soft sticky dough. Knead on a floured surface until smooth.

3. Press dough into a 15cm (6-inch) circle, place in a large greased camp oven. Cut a cross in the top of the dough about 1cm (½-inch) deep. Brush top with a little extra buttermilk; dust with a little extra flour.

4. Cook damper, covered, about 35 minutes or until damper sounds hollow when tapped.

5.  Serve damper warm with butter.

If you don’t fancy baking in a camp oven, bake at 200degC for about 30 minutes or until golden brown and damper sounds hollow when tapped lightly with fingers.

Ginger Bug

 A ginger bug is a wild-fermented starter culture—made from ginger, sugar, and water—used to create natural, probiotic, and fizzy sodas. It takes roughly 5–7 days to activate by daily feeding, after which it can ferment fruit juices or herbal teas into natural soda within 2–3 days of bottling. 

How to Start a Ginger Bug (Starter Culture)

Initial Mix: Combine 1 tbsp chopped/grated organic ginger (unpeeled), 1 tbsp sugar, and 1 cup water (chlorine-free) in a glass jar.

Daily Feedings: Every 24 hours, add 1 tbsp chopped ginger and 1 tbsp sugar, stirring well.

Active Stage: Within 3–7 days, the mixture will become bubbly and have a yeasty, ginger smell.

Maintenance: Once active, it can be kept in the fridge and fed once a week. 

How to Make Fermented Soda

Prepare Liquid: Mix 1/4 cup strained ginger bug with 3–4 cups of juice, sweetened tea, or herb infusion in a sealed container.

Ferment (Primary): Let it sit at room temperature for 1–3 days until it reaches the desired flavor and bubbly, active appearance.

Bottle and Carbonate (Secondary): Strain into flip-top bottles, adding more sugar if necessary to create carbonation. Let it sit on the counter for 1–7 days.

Refrigerate: Once fizzy, move to the refrigerator to slow down fermentation. Consume within 4 weeks. 

Best Practices

Safety: Use a plastic bottle to test for pressure to avoid exploding glass bottles.

Ingredients: Use organic ginger, as non-organic may be treated to prevent fermentation.

Tips: If the bug is slow, it may need more heat. If the mixture smells off or moldy, discard it. 

For detailed, step-by-step instructions on creating a ginger bug, including troubleshooting, you can refer to resources like this blog by simply living well and this guide Cultured Guru's blog

Green Pea Soup

- 1 tablespoon olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 15g chopped fresh parsley
- 2 tablespoon chopped fresh dill plus more for serving
- 700g frozen peas, slightly thawed
- 403 ml light coconut milk
- 2-3 cups vegetable broth use only 2 cups for a thicker soup
- salt and black pepper to taste

Vegan Cob Loaf

Ingredients

- 250g Packet frozen chopped spinach

- 40g Packet of French Onion soup

- Hand full vegan shredded Mozzarella cheese

- 225g vegan creamy cheese spread

- 300ml Vegenaise

- 1 Cob loaf

Method

- Pre heat oven to 100 degrees. Cut top off cob loaf and pull out bread in middle of cob leaving a well to fill.

- Thaw out spinach in microwave and drain excess water but squeezing hand fulls

- Place all ingredients together in a bowl and mix. Add extra Vegenaise to get consistency you want

- Place mixture into cob loaf and put lid back on

- Pop in the oven on a baking tray for 30 mins or until cheese soft and warm through.

Tip: Use the dough pulled out from cob to dip. Pull apart to bite sizes and cook with cob on tray till crunchy

Lazy Vegan Fried Rice

Ingredients 

- Cook 1 cup rice

- 1 chicken flavour vegan stock cube (Massel)

- Soy & Ginger Tofu, fried

- 1/2 cup frozen peas

- 1 bag steamed vegetables (corn, carrot, broccoli)

- 1 onion, diced

- 3 garlic cloves, sliced

- 1 nob ginger, sliced or julienned 

- Dash vegetable or peanut oil

Sauce 

- 2 tbsp Kecap Manis

- 1 tbsp Soy Sauce

- 1 tsp fresh Garlic, minced

-1 tsp Ginger, Freshly grated

- 1 tsp Rice Vinegar (Or a squeeze of lime/lemon)

- ½ tsp Sesame Oil

- 1 tsp Cornstarch 

- 1 tbsp water

Method

1) Cook rice in rice cooker with stock cube.

2) Fry tofu steaks and set to side, chop to cubes once cooled.

3) Cook peas in microwave for 2 minutes.

4) Microwave vegetables as per instructions.

5) Mix sauce ingredients together in a jug

5) Heat oil in pan on high heat, and fry onion, garlic and garlic until cooked.

7) Add the steamed the veg and fry until some colour appears.

8) Add the sauce, stir until it thickens up 

9) Add the tofu and rice and stir until any clumps disappear.

Stir Fry Sauce

 

3 Tbsp Kecap Manis

1 Tbsp Rice Wine Vinegar 

2 Tbsp Ginger

1 Garlic Clove

1 Tbsp Cornstarch 

1/4 Cup of Cold Water

/Or/

3 Tbsp Soy Sauce 

1.5 Tbsp Brown Sugar

1 Tbsp Rice Wine Vinegar 

2 Tbsp Ginger

1 Garlic Clove

1 Tbsp Cornstarch 

1/4 Cup of Cold Water