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25.01.2022 Whole Roasted Cauliflower Being plant-based at Christmas or any time doesn't mean you can't have a roast as the centerpiece of your table. This zesty, spiced Whole Roasted Cauliflower will smell amazing as it bakes and wow your guests with its flavors!... INGREDIENTS 3 cloves of garlic 1 tsp smoked paprika small bunch fresh thyme 2 tbsp olive oil Sea salt Freshly ground black pepper 1 lemon, zest and juice 1 large cauliflower, (1kg or 2.2 lbs) with outer leaves left on 40g (1.5 oz) flaked almonds bunch fresh, flat-leaf parsley Extra virgin olive oil METHOD Preheat the oven to 350F (180C). In food processor process garlic, paprika, thyme, olive oil, salt, pepper, lemon zest and juice Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut an X into the base. Rub with the paprika paste, then place in a medium casserole pan. Pop in the hot oven for around 1 hour, or until tender. Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, and garnish with parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a big spread.

25.01.2022 This plant-based feast fit for a King or Queen was created by our dear friend Chef Kabir, owner @cafenowa109 The gourmet standard is second to none and his love and passion for providing the finest dishes is clearly evident in every bite! Here is (from left to right): Breakfast Burrito, Momo Dumplings, Calamari, Scrambled Tofu with Mushrooms, Satay Chicken Skewers, Smashed Avo (and so much more!) on toast. #plantbased #crueltyfree #kindness #gourmetvegan #nepalese #yummy #delicious #gourmet #chef #plantbasedlife #devinefood #veganfoodporn #sydneyvegans #petersham #sydneyvegans #nepal #healthyfood #fitfood #plantbasedprotein #nourishingfood #exoticfood

25.01.2022 Easy and delicious for a party or the family...

22.01.2022 Spice it up baby...

21.01.2022 A comprehensive and easy to understand little video about plant-based eating...a must see for all humans!

21.01.2022 A not-to-be-missed episode if you like a laugh!!

20.01.2022 https://youtu.be/4owAK7jiBCU Chickpea and Tofu Curry with Lentil Dal Our hosts chef Alex Morris and Briellyn Turton join head chef Kabir Thapa at Sydney’s Cafe Nowa in Petersham to learn how to cook Chickpea and Tofu Curry with Dal.... https://www.chefsintheraw.com.au/chickpea-tofu-curry-lentil

20.01.2022 Get your gut going good...

19.01.2022 A modern twist on an old childhood favourite...

18.01.2022 https://youtu.be/Lv8LTbtd5ZY Try making this delicious Chocolate, Cashew & Date Tart yourself! https://www.chefsintheraw.com.au/chocolate-cashew-date-tart

18.01.2022 Cuban Black Beans by Susan Kline... 1 Tbsp olive oil 2 garlic cloves, minced ... 1 small banana pepper, chopped medium red pepper, chopped green bell pepper, chopped 2 (15-ounce) cans black beans 1 tsp cumin sea salt to taste Step 1 In a large skillet heat oil and saute’ garlic, banana pepper, red pepper and green pepper until tender. Step 2 Add beans, cook on medium heat, stirring often, until beans are heated, about 4 minutes. Step 3 Stir in cumin and season with salt.

18.01.2022 Spiced Pumpkin Soup 2 cups vegetable stock 1 cup coconut milk 1 15 ounce can pumpkin puree... 3 tablespoons light brown sugar 1 teaspoon cumin teaspoon chili powder teaspoon nutmeg teaspoon salt Mix the vegetable stock and coconut milk together in a pot and bring to a boil over medium high heat, stirring occasionally. Whisk in the pumpkin puree, light brown sugar, cumin, chili powder, coriander and nutmeg. Reduce the heat to medium and simmer. The soup will thicken slightly in about 15 minutes of simmering and should be stirred occasionally during this time. Top with vegan cheddar shreds, fresh cilantro and roasted pumpkin seeds. This recipe makes 4 cup size portions, or 2 large bowls of soup. Serve hot, Enjoy!

17.01.2022 Winter Salad with Pomegranate, Beets and Orange 2 medium yellow beets 150 grams / 1 cup cooked chickpeas... 1 teaspoon olive oil 1/2 teaspoon sea salt 125 grams / 4 cups baby spinach 50 grams / 1/2 cup lentil sprouts 80 grams / 1/2 cup hemp hearts 1 pomegranate, seeds 2 mandarins, segments BALSAMIC GINGER VINAIGRETTE 60 ml / 1/4 cup olive oil 3 tablespoons balsamic vinegar 1 teaspoon orange zest 1 teaspoon fresh grated ginger* 1/2 teaspoon maple syrup or honey Salt and pepper to taste 1) Preheat the oven to 200C / 400F. Cut the beets into wedges and place onto a baking sheet with the chickpeas, oil, and salt. Use your hands to mix until fully coated, then bake for 30-35 minutes, or until golden. 2) To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined. 3) To assemble the salad, place the spinach into a large bowl. Add the sprouts, hemp hearts, pomegranate, and oranges, then the roasted beets and chickpeas once they're ready. Top with the dressing and serve warm. Leftovers will keep in the fridge for a day. NOTES To make this in advance, assemble the cold ingredients and roast the chickpeas and beets just before serving. You can also make everything ahead of time and serve it cold, I like it that way too. Just add the dressing when you're ready to serve. * Use a microplane for the ginger if you have one.

14.01.2022 Chocolate Chip Cherry Cake with Almond Streusel Topping Thanks to Susan Kline: for the cake: 2 cups flour... 2 teaspoons baking powder cup cold vegan margarine, cut into cubes cup sugar pinch of salt 2 egg replacements 1 teaspoon vanilla 3-4 tablespoons soy milk 1 cup vegan chocolate chips for the cherry filling: 4 cups cherries 3 tablespoons cinnamon sugar for the crumb topping: cup flour cup ground almonds cup sugar cup cold vegan margarine, cut into cubes pinch of salt almond slivers To make the cake Place the flour, baking powder, sugar and pinch of salt in a food processor. Pulse to mix. Add the cold vegan margarine that has been cut into small pieces. Pulse to from crumbs. Mix the egg replacements, soy milk and vanilla together. Add to the flour mixture and again pulse to form a dough. Turn the dough out onto a lightly floured work space. Add the 1 cup of chocolate chips and gently need the dough together. Form into a ball and chill in the refrigerator while preparing the cherries and topping. For the filling, wash and pit about 5 cups cherries and put aside. (If using cherries from a can or jar, drain well.) Place the cake dough in a greased spring form and pat to evenly distribute. Cover the cake with the cherries and sprinkle 3 tablespoons cinnamon-sugar-mix over the cherries. Preheat your oven to 375F/190C. For the streusel topping: Combine the flour, almond meal, pinch of salt and sugar in a food processor. Pulse to mix well. Add the vegan margarine and pulse to make crumbs. Distribute the crumbs on top of the cherries. Sprinkle a few slivered almonds on top and place in the oven to bake. Bake for 30-40 minutes until the cherries are bubbly and the crumbs are lightly brown. Let cool before serving.

10.01.2022 NEW KITCHEN QUICKIE! Alex Morris shows you how to make Nepalese Cucumber Salad! YUM Check it out on Youtube ... https://youtu.be/qvMD1YdzjeI Nutritional Info + Recipe https://www.chefsintheraw.com.au/nepalese-cucumber-salad

07.01.2022 Warm up with a curry...

06.01.2022 Believe it or not...

06.01.2022 DIY Plant-Based Milk...

04.01.2022 Plant-Based Waffles These light fluffy plant-based waffles make the perfect weekend brunch or Christmas breakie! 1. 3 tablespoons ground flaxseed... 2. cup water 3. 6 tablespoons plant-based butter (such as Vegan Block or Earth Balance), melted* 4. 1 cups of your preferred plant-based milk 5. 1 cups all-purpose flour or gluten-free flour 6. 1 tablespoon baking powder 7. 1 tablespoon granulated sugar 8. Pinch of salt 9. Pure maple syrup (to drizzle on top) and some fresh fruit, if desired. 1. Preheat your waffle iron. 2. Stir the ground flaxseed and water together and let sit until it reaches a thick and creamy consistency. Add the melted butter and nondairy milk and whisk together until well incorporated. 3. In a large bowl, combine the flour, baking powder, sugar, and salt. Stir, create a well in the center of your dry ingredients, and pour in the milk mixture. Whisk until combined. If you'd like to add any optional ingredients (like chocolate chips, banana, or coconut shreds), fold them in now. 4. Scoop desired amount of batter onto the hot waffle iron, close the lid, and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200F oven while you finish cooking the rest. *Note. If you use less butter, you may have trouble with the waffles sticking to your iron. I find that 6 tablespoons is perfect, but you can add more if that's your preference.

02.01.2022 Not to be missed...if you want the truth about plant-based eating!