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

Vegan Coconut Cream Mousse

 Ingredients

1 can coconut milk or cream

1/4 cup cocoa powder

1 tbsp dutch cocoa powder or additional regular

3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)

Instructions

- Either refrigerate the coconut milk can overnight, or freeze about 10 minutes.  

- Do not to shake the can. You want the cream separate from the water underneath.

- Once cold, open the can and transfer only the thick part to a bowl. 

-Discard the watery part, or save for another recipe. 

- Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. 

-Add remaining ingredients and whip until it forms a mousse-like texture.

Vegan Trifle

Ingredients

- 1 Vegan Swiss Roll (300g)

- 6 packets of "ready-to- eat" Vegan jelly (strawberry or raspberry flavour)

- 1 can of tinned fruit (peaches or two-fruits), juice drained and put aside to use separately.

- 600g vanilla custard

- 250ml Vegan Thickened Cream

- 1/4 cup icing sugar mixture

- 1 tsp vanilla essence

Instructions 

- Remove jelly from packets. Use a knife to cut the jelly into 3 cm chunks.

- Place the thickened cream into a bowl and whip until very thick.

- Beat in icing sugar and vanilla essence.

- Cut the jam roll into slices 2 cm thick and layer into a large glass bowl.

- Drizzle the juice from the two fruits. Allow to soak for 10 minutes  

- Layer the soaked cake with custard.

- Add jelly on top of the custard layer

- Then add cream on top of the jelly layer

- Top with two fruit

- Dollop fruit with the cream and custard,

Add the jelly on top and then repeat the process with the cream and custard.

Notes

Swiss Jam Roll: It's impossible to find a vegan Swiss roll in store, so here is the easiest recipe for a Vegan Swiss Jam Roll made from scratch.

Jelly: To date, I've been unable to find vegan jelly crystals. However, the prepackaged "ready-to-eat" jelly is accidentally vegan. 

These include:

- Aeroplane Jelly (Blackcurrant, Orange, Pineapple, Strawberry & Raspberry flavour)

- Coles Branded Jelly Cups (Raspberry, Orange & Strawberry flavour) and Fruit in Jelly (Mandarin in Orange Jelly, Peach in Mango Jelly, Pear in Blackcurrant Jelly & Two fruits in Strawberry Jelly)

- Woolworths Brand Jelly Cups (Tropical & Mango flavour) and Fruit and Jelly Cups (Apple in Pineapple Jelly, Mango in Mango Jelly, Peach in Mango Jelly & Two fruit in tropical Jelly)

- Also, Pandaroo Mini Jelly Cups from the International Section.

Custard: Most make-at-home custard mixes are vegan. I use "Foster Clark's Original Recipe Vanilla Flavoured Liquid Custard".

Cream: Plant-based creams are becoming more popular. I used "Flora Thickened Cream". If you cannot find a vegan cream, you can always make your own with coconut cream, as per this Vegan Mousse recipe.

Fruit: I prefer two-fruits tinned fruit or peaches, but you can also use a combination of fresh and tin fruit.

Vegan Swiss Jam Roll

The Swiss Roll recipe is taken from Sarakidd.com

The pan required to bake the Swiss roll is appropriately 45cm x 32cm x 2.5cm.

The brand of vegan sweetened condensed milk used was "Nature’s Charm".

Ingredients - Swiss Jam Roll

- 125 ml (1/2 cup) vegetable oil

- 60 g ( 1/2 cup) icing sugar

- 180 ml (3/4 cup) plain soy milk

- 235 g ( 3/4 cup) vegan sweetened condensed milk 

- 1 tablespoon vinegar

- 2 teaspoon vanilla bean paste

- 200 g (1 1/3 cup) plain all-purpose flour

- 1 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon sea salt

- Jam (230g vegan jam)

Instructions - Swiss Jam Roll

- Preheat your conventional oven to 160°C 

- Grease a jelly roll pan, line with baking paper, and grease again.

- In a large mixing bowl, add oil and stir through the icing sugar until it’s dissolved. 

- Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined.

- Then add sieved flour, baking powder, baking soda, and salt. 

- Whisk gently until completely combined. Don’t over-mix.

- Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. 

- Gently tap the cake tin on the bench to release any large air bubbles. 

- Bake on the middle rack of your oven for 20 to 22 minutes. It should turn golden brown and be springy to touch when done.

- Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes. Now is the time to make your jam.

- To assemble, spread your jam evenly over the cake, leaving a 1 inch border around the edge clean. 

- Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. 

- Place in the freezer for 30 minutes, until set.

- Remove from the freezer and remove the last bit of baking paper. 

- Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl

Ingredients - Swiss Roll Jam

- 200 g (approx. 1 2/3 cups) raspberries (fresh or frozen)

- 150 g (2/3 cup) caster sugar

- 2 tbsp lemon juice

Instructions - Swiss Roll Jam

- Tip the raspberries into a large saucepan, add sugar and lemon juice. 

- Cook gently over a low heat, stirring occasionally with a wooden spoon until all the sugar is dissolved.

- Bring to the boil and boil vigorously for about three to four minutes. Keep an eye on it to make sure it doesn’t burn and doesn’t overcook. The bubbling will start to slow down.

- To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (careful it’s hot!) and if the jam doesn’t flood to fill the hole it’s ready. Remove from heat and set aside until ready to use.

The Swiss Jam Roll can be used in the Vegan Trifle.

Veggie Zed Bread

 Attempt to recreate Zarafas "Veggie Zed Bread"

Ingredients 

- Onion

- Garlic

- 1 cup of Tinned of lentils, washed & drained

- 1 cup of Frozen pea, carrot, corn mix (Woolworths has pea, carrot corn bean & potato), steamed as per instructions 

- Paprika

- Salt & pepper

- Vegan aoli

- Vegan cheese

- Wraps or flat bread 

Method 

- Fry onion & garlic until cooked

- Add spices, lentils & vegetables and fry until cooked

- Mash up the vegetables and lentils 

- Spread the veg mixture onto half the flatbread, top with cheese and aoli

- Fold it in half

- Place it onto a sandwich press until it's half cooked,

Loaded Hummus

 

Base:

- 2 cups hummus store-bought or homemade

Toppings:

- ¼ cup kalamata olives pitted and chopped (optional)

- 1½ cups cherry tomatoes halved or quartered

- ½ cup sliced cucumbers about 4 mini cucumbers

- 1 small red onion or shallot thinly sliced (about ¼ cup)

- 2-3 pepperoncini peppers thinly sliced

- 1 clove garlic minced

- ½ teaspoon oregano

- Salt and pepper to taste

- ¼ cup olive oil

- 1 –2 tablespoons finely chopped fresh herbs parsley, mint, chives + extra for garnish

- Sumac or paprika for sprinkling

Optional Additions:

- Toasted pine nuts

- Lemon slices or wedges for serving

- Dukkah 

Prepare the Veggie Topping:

In a medium bowl, toss the cherry tomatoes, cucumbers, red onion, garlic, and olives (if using) with the oregano, olive oil, and a generous pinch of salt and pepper.

Add the fresh herbs and gently toss to combine.

Assemble the Hummus Platter:

Spread the hummus onto a serving platter or shallow bowl in an even layer.

Spoon the veggie mixture over the hummus, spreading it evenly.

Garnish:

Sprinkle with toasted pine nuts (if using), sumac, or paprika for extra flavor.

Add a final garnish of fresh herbs for a pop of color.

Serve:

Serve with lemon wedges on the side for an optional zesty kick.

Pair with warm pita bread, pita chips, or fresh veggies for dipping.

Credit to Nounaskitchen.com

Vegetable Pot Pie

Ingredients 

4 cups frozen vegetable mix, peas, carrots, corn etc.

 1 cup vegetable broth

 15 oz coconut milk, one can

 15 oz white beans, one can, drained and rinsed

 1 tsp salt

 ½ tsp black pepper

 1 tsp turmeric

 ½ tsp garlic powder

 1 tsp sage

 1 tsp onion powder

 1 tbsp dried thyme

 3 tbsp nutritional yeast

 5 tbsp cornstarch, mix with 5 tbsp vegetable broth from above

 1 sheet puff pastry, flaky crust is usually dairy free

Instructions 

 Preheat the oven to 190 degrees Celsius.

Add the veggies, broth, coconut milk, beans, salt, pepper, turmeric, garlic powder, sage, onion, powder, dried thyme, nutritional yeast and cornstarch slurry to a casserole dish. 

Mix until well combined. 


 Take a sheet of puff pastry, and place it over the top, making sure the edges are sealed. 

Using a knife, cut diagonal slits in the top of your pastry. 



Place in the preheated oven for 45 to 55 minutes, until the top is browned. 

Enjoy immediately, or store in the fridge for up to four days.

Cheesy Beany Broccoli Bowl

Taken from Sophs Plant Kitchen

Cheesy beany sauce

400g silken tofu

35g nooch

2 garlic cloves

1 tsp smoked paprika

1/2 tsp turmeric (for colour)

1/2 tsp salt

1 tbsp white vinegar

2 tsp Dijon mustard

whizz up the sauce ingredients, then add 700g of the butterbeans and heat through.

Roasted chickpeas

240g chickpeas, rinsed and drained

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper

Olive oil

preheat oven to 200c. Rinse and pat dry the chickpeas. Add the spices, salt and pepper, then roast for 15-20 mins.

Quinoa & Lentils 

1/2 an onion, diced2

1 cloves garlic

150g quinoa

250ml veg stock

240g brown lentils

Sauté the onion for 5 mins, then add the garlic. Fry for 2 mins more, then add rinsed quinoa grains and cover in the onion and garlic mixture. Add the stock and the lentils, bring to the boil then simmer for 10-15 mins or until the water has evaporated - you may need a little more water if the quinoa grain is still hard.

Broccoli

1 head of broccoli, sliced through the stems and seared in a hot frying pan with a little oil and salt for a few minutes until starting to take on a char around the edges.

Serve with chopped sundried tomatoes, fresh coriander &  nut/seed mix.