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24.01.2022 Perfect Pate 1 cup walnuts 4 Brazil nuts 10 semi sundried tomatoes ... 8 fresh sage leaves 2 tablespoons nuttelex 1 rounded tablespoon red miso 3 tablespoons water 2 tablespoons olive oil 1 tablespoon port 1 teaspoon Worcestershire sauce (Melrose brand is vegan) Ground pepper (about 1/2 teaspoon) Add all the wet ingredients, sage leaves, and nuttelex into your blender first then add the other dry ingredients and start blending on a low speed to incorporate all the ingredients. Gradually increase the speed and blend till a thick paste forms. Makes a large ramekin full. Will keep in the fridge for at least two weeks if you haven’t eaten it all beforehand.

19.01.2022 Quick, easy, tasty, and healthy! 1x Lebanese flat bread 1/2 medium size sweet potato 100g spinach leaves 1tbspn low salt tomato paste ... 2tbspn water 1 heaped tbspn freshly chopped rosemary 1/2 tsp sea salt flakes Preheat oven to 180 degrees. Slice sweet potato into 4-5mm thick rounds, spread on baking paper and season with sea salt flakes. Bake for 20 minutes before turning over and cooking for a further 20 minutes. This can be prepared beforehand and stored in the fridge for several days before needed. Blend the tomato paste with the water and use the back of a tablespoon to spread evenly over the Lebanese bread. Cover with spinach leaves then add the sweet potato rounds and garnish them with the rosemary. Bake at 180 for 5 minutes and it’s ready! The other photo is of a vegan prawn pizza with a tandoori paste blended with vegan Greek style yoghurt and spinach. No need for cheese as they are packed with flavour!

18.01.2022 Now this is what I call lunch! If you would like to eat authentic Japanese food and can get yourself to a ‘Cooking with Yoshiko’ class, I strongly recommend it. https://www.facebook.com/CookingwithYoshiko/

16.01.2022 One of the major things I've missed from my pre-vegan days is blue vein cheese. After months of trial and error I think I've made something better than the original. I know the flavour of blue vein can be polarising, so please tell me, if what I'm showing you here was available in your favourite vegan foodie shop, would you buy it? Behold - my blue vein cashew cheeze!

16.01.2022 Bolognese and minted pea pie 1 1/3 cups textured vegetable protein (tvp) 2 x heaped tspn of either vegan vegetable, chicken or beef stock powder (don't use all of them!) 1 x packet 'Surprise' dehydrated minted peas... 1 x cup water 1 x 400g can diced tomatoes 200g low salt tomato paste 1 x cup sliced mushrooms 1 x medium onion, diced 3 x cloves finely chopped garlic 2 x tbspn olive oil 1 tspn dried oregano 1 x cup roughly chopped fresh basil 1 tspn salt 1/2 tspn white pepper 3 x sheets store bought frozen low fat short pastry Place the tvp in a heatproof bowl with the stock and cover with boiling water. Wrap in plastic wrap and set aside to soak for at least ten minutes. Use a medium sized saucepan to fry the onions in the oil until translucent then add the garlic and continue frying for a few more minutes before adding the other ingredients. Don't add the pastry - that wouldn't be good. Bring everything to a simmer and cook, covered, for 45 minutes then uncovered for a further 45 minutes. The mixture needs to be much drier than regular bolognese sauce, but not totally dry. Use a 9 inch springform pan and line the base with a sheet of baking paper. Smear a small amount of nuttelex on the paper and the sides of the pan. Use one of the sheets of softened pastry to cover the base and cut the other sheets lengthwise into thirds to line the sides. Overlap the side sheets over the base sheet, press slightly and prick using a fork. Bake in a 200c degree oven for 15 minutes and remove the flan when it is light gold. Allow to cool then fill the flan with the bolognese and carefully remove the side of the pan before draping the third, softened sheet of pastry over the pie. Leave the base of the pan in place. Smear a little soy or oat milk over the whole pie, pierce the top with a knife before returning to the oven for about 20 minutes until golden. Serves six (or four hungry adults) with your favourite steamed veg. Tip 1: Remove the pastry sheets from the freezer as you're ready to use them otherwise they will dry out. Tip 2: Put the whole pie in the fridge overnight and take it for your next picnic.

15.01.2022 Anyone for fried rice? 1 rounded cup of basmati brown rice. Cook as per instructions on pack and allow to cool in a colander. 1/2 cup frozen peas 1/2 cup frozen corn ... 1 cup cauliflower florets 2 bunches chopped asparagus A handful of chopped beans 1/2 chopped red capsicum 1 chopped onion 2 tbsp now olive oil Sauce: 1/3 cup soy sauce 1 tbsp vegan Worcestershire sauce 1 Tspn liquid smoke 2 tbsp mirin Sauté veggies in olive oil and when half cooked add the sauce then continue cooking for a minute or two before adding the cooked rice. Delicious on its own or a erve with baked tandoori vegan 'chicken' pieces ie. Frozen vegan chicken coated in vegan Greek style yoghurt that has been blended with tandoori paste.

13.01.2022 Date, apricot, and walnut petit four 15 x medjool dates, chopped into small pieces 15 x naturally dried apricots, chopped into small pieces 1/2 cup chopped walnuts... 2 x sheets store bought 'light' short crust pastry 2 x tbspn maple syrup Preheat the oven to 190c. Blend the dates, apricots, and walnuts by hand to form a ball. Divide each of the sheets into four equal strips. Use your hands to divide, and spread the filling in the shape of a cylinder along the centre of the pastry that is no more than a centimetre in diameter. Roll the pastry over the filling and place seam side down. Cut the 'cigars' approx. 25mm in length and place on a baking sheet that has been lined with baking paper. Lightly brush the tops with the maple syrup. Bake for 20 minutes. These are very easy to make and the most fiddly part is chopping the fruit. They are not overly sweet and perfect with a cup of tea, even while they're still warm. The most difficultly you will have is to stop eating them!

13.01.2022 Stuffed artichokes 2 artichokes Stuffing:... 2 1/2 slices fresh burger rye bread or grain bread 2 tbspn nutritional yeast 7 olives, chopped 3 tbspn olive oil 1 tspn dried oregano 1/2 tspn freshly ground pepper Add all the stuffing ingredients in a blender except for the olives and the oil and pulse to make coarse bread crumbs. Transfer to a bowl and using a fork, mix in the olives and oil. Starting from the outer, bottom layers, spread open the artichoke leaves and stuff with the filling you just made. Transfer to a small baking dish (bottom down), add water to the baking dish (about 30mm up from the bottom), wrap tightly in foil then bake in the oven for 90 minutes at 175c. Serve with a small amount of balsamic vinegar. The fleshy part of the bottom of the leaves are edible (scrape them using your teeth) and the closer you get to the heart, the more yumminess there is!

10.01.2022 Stir fried brown rice with tapioca prawns. This recipe takes a little time to prepare, but is well worth the effort! Ingredients:... Half pack frozen tapioca prawns available from Asian/vegan grocery stores One pack Vegie Delight brand fake bacon rashers available from Coles or Woolies 1 tub firm tofu 1 tspn Black salt 1/2 tspn turmeric 1 cup brown rice 1/2 cup frozen peas 1/2 cup frozen corn 1/3 red capsicum roughly diced 1 small zucchini roughly diced 1 tbspn soy or teriyaki 1 tbspn sesame oil 1 tbspn mirin or rice wine vinegar or sushi dressing (or all three!) Rapid boil the brown rice for 25 minutes, drain, and set aside. Blend tofu with black salt and turmeric then either bake in a moderate over or cook in a large saucepan till the moisture just disappears and set aside. Now cook the bacon, prawns, capsicum, zucchini, in that order and in a large saucepan gradually adding each ingredient. Then add the peas and corn for just a couple of before adding the drained rice and scrambled tofu. Add teriyaki, sesame oil and mirin, etc. and continue to heat on low for four or five minutes. Makes four generous serves. Okay, that’s a lie. The two of us ate almost all of it.

10.01.2022 Cauliflower and black beans: 4 cups riced cauliflower (pulse florets in a blender being careful not to over do it) 1 can of black beans rinsed 1/2 bunch of parsley roughly chopped... 2 cups chopped marinated mushrooms Juice of half a lemon (optional, but why not) Mix all the above ingredients in a large bowl by hand and set aside. Cheesey sauce: 1 1/2 cups raw cashews 1/3 cup nutritional yeast 1 heaped tablespoon miso 2 cloves of garlic 1/2 cup of water Blend all the sauce ingredients until smooth and creamy. Now you can either serve the cauliflower and black bean mix raw (my favourite) or cook for a couple of minutes in the microwave before adding as much or as little of the cheese sauce as you like. Goes well with a good squeeze of lemon juice too. Also delicious as a filling to your favourite wrap! Serves at least 3.

08.01.2022 I just love a big bean based salad - especially when it’s easy to prepare. Ingredients 500g beans, topped, sliced, and boiled for 8 minutes in salted water 1/2-1 can four bean mix drained and rinsed... 1 can chick peas drained and rinsed 1 jar Sandhurst artichoke hearts, quartered 1/2 cup chopped walnuts 3-4 thinly sliced and chopped red onion 4-5 baby potatoes chopped into bite size pieces and boiled in salted water for 10 minutes 1/2 cup pomegranate vinegar (or blend equal amounts os balsamic vinegar with pomegranate molasses....or just add a tbspn or two of tamarind paste to 1/3-1/2 cup balsamic vinegar Blend everything together in a big bowl and you will easily have enough big serves for six people or keep it all for yourself as it will keep in the fridge for three days

07.01.2022 Hard to beat home made pizzas. Store bought bases Creamed corn blended with sweet chilli sauce Mushrooms ... Vegan prawns Semi dried tomatoes Snow peas Vegan cheddar See more

03.01.2022 Insanely good mushroom sauce. You will need a high powered blender for this recipe! Ingredients ... 8 medium sized dried shiitake mushrooms 1/3 cup raw cashews 500ml boiling water 2 cloves of garlic 1 rounded tbspn miso 5 or 6 turns of cracked black pepper Method Pour the boiling water into the blender and over the mushrooms then allow to soak for 5 minutes before taking out the mushrooms and roughly chopping and discarding the stems. Return the mushrooms into the blender with all the other ingredients and blend on the highest speed possible for 3 minutes. Makes approximately 2 cups of rich, thick sauce that can be added to fettuccine and freshly cooked button mushrooms for a stroganoff or to your favourite stir fry.

02.01.2022 Even as a child I used to love silverbeet. Maybe it was because of its earthy flavour or maybe it was because whenever silverbeet was in season my mother would rinse, chop, and cook it in some salted water before draining it and mixing it in equal proportions with bolognese sauce. I’m sure you will have your own Vegan bolognese sauce recipe but if you don’t, let me know. So ditch the pasta and get your hands on a couple of bunches of silverbeet, because it’s in season now!