Sattva Cafe | Vegetarian/Vegan Restaurant

Sattva Cafe

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25.01.2022 You are invited to Australia & New Zealands BEST Online Yoga festival and we mean it! Join the world wide celebrations for the United Nations International Day... of Yoga as we bring the best artists from Australia & New Zealand to ONLINE YOGA DAY FESTIVAL, an inspiring, personalized & uplifting event featuring everything Yoga. As we navigate our life through the new normal, let these wonderful practices of Yoga help you Rise Up to Life.

24.01.2022 Gayatri is nailing the raw desserts right now check out the chocolate topping on this peanut snickers cake new in the cabinet tomorrow @sattva_yogacafe

23.01.2022 Remember that super popular special we often had at Sattva Cafe? Tofish and chips? Heres the recipe so you can make it at home...

22.01.2022 Recipe Base: 1 cups pitted dried dates (soaked for 1 hour then squeezed out, if using Mejool, no need to soak) 2 cups walnuts (or any mixture of nuts of your ch...oice) Process until mixture binds together Press into a large springform cake tin covered with baking paper refrigerate while making the filling Filling: 4 cups cashew pieces (soaked for 6 hours then rinsed and drained thoroughly) 1 1/2 cups coconut cream 1 cup coconut oil 1 cup maple syrup 4 teaspoons vanilla rind of 1 lime juice of 3 limes Blend until smooth and creamy pour over base Refrigerate overnight or until fully set Decorate Enjoy

22.01.2022 Vegan Vanilla Matcha frappe one of our favorites! Available everyday at Sattva #coconutwhippedcream

22.01.2022 Take away salads available everyday #sattvayogacafe

22.01.2022 Cool event to enjoy outdoors, enhance your wellbeing and celebrate International Day of Yoga! 1 Week to go Tickets: http://bit.ly/ydf-brisbane-2019

21.01.2022 This is a favourite at the Mantra Room, never a crumb left...

21.01.2022 A weekend treat, healthy, delicious and will satisfy your sweet tooth in a more healthy way. When I made this at TMR it was gone in seconds and I had to get more out of the fridge... Gayatri

21.01.2022 Scrambled tofu Ingredients (serves 2)... 1/2 block firm tofu 1 T vegan butter or olive oil pinch asofoetida (hing) or a little garlic and green onions chopped 1/4 tsp turmeric 1/4 tsp paprika 1/2 tomato, chopped 1/2 red pepper, chopped 1 carrot, grated a few mushrooms handful baby spinach 1T tamari or soy sauce 2 T nutritional yeast a little almond milk or water salt and freshly ground pepper Method Drain tofu and dry with paper towel with clean hands, crumble it into small pieces and set aside Heat a medium saucepan over medium heat and add butter or oil Add your onions and garlic if using and cook 2-3 mins Add red pepper, mushrooms and then Add tofu, paprika, asafoetida, turmeric and cook for a couple of minutes. Add your carrot, soy sauce and tomato, turn heat to medium low and cook until veggies are soft and a little saucey. Add a little almond milk if necessary to kep moisture in the dish Add nutritional yeast and season with salt and pepper and serve alone, or with toast for an easy mid week meal or hashbrowns for a big sunday breakfast! *Feel free to substitute any veggies you have in the fridge. Even potato works a treat if you cook it before adding to your scramble. Experiment with flavour combos of your choosing too!

20.01.2022 The yummiest Thai pumpkin soup A eastern twist on a classic soup. 1 pumpkin cut into pieces and roasted until soft 1/2 onion... 2 cloves garlic 1.5 T cumin seed 1 tsp turmeric 3 T red thai curry paste 1 cup red lentils 2 l water 1 T "chicken" stock 1 bay leaf splash of soy sauce or tamari 1/2 can coconut milk 4 T pepitas Fry onion and garlic in a large heavy based pan until transluscent Add cumin seeds, then curry paste and cook 2 minutes Add roasted pumpkin and cook 2 minutes Add water, stock powder, bay leaf and bring to a gentle boil Simmer on medium heat for 20 minutes until lentils dissolve and flavours have a chance to combine. Remove from heat, cool a little and blend in batches Plate and top with a generous drizzle of coconut milk and toasted pepitas, and cracked black pepper

20.01.2022 First day on @ubereats this Wednesday we are a bit excited and hope youll all love our bowls and burgers delivered!! A great option if you are too busy to come in to the cafe #happydays

19.01.2022 Coconut Red Lentil Soup - A Mantra Room Fav! Simple and delicious one pot soup recipe that is light, tasty, nutritious and wonderful as a quick and easy summer ...dinner for the whole family. Ingredients 2 tbsp peanut oil 1 tbsp red curry paste 1 large brown onion, finely chopped 2 cloves garlic, grated or crushed 1 medium sweet potato, cubed 1 1/2 litres water 6 tsp vegetable stock powder 375g packet red lentils, rinsed 4 kaffir lime leaves, stalk and centre removed and cut finely with scissors 1 tbsp finely chopped lemongrass 200g button mushrooms, quartered 1 can coconut cream Oy sauce to taste Black pepper to taste A good squeeze of lemon or lime juice to taste Method Heat oil in large pan Add curry paste, onion, garlic and sweet potato, cook, stirring until vegetables are coated Add water, stock, lentils, kaffir lime leaves and lemongrass to the pan Bring to the boil and add mushrooms Cover and simmer for about 10 minutes, or until lentils are tender Stir in coconut cream, soy sauce and pepper Stir over heat until hot Add a good squeeze of lemon or lime Garnish with spring onions, baby spinach sliced finely, and or coriander

18.01.2022 Gluten Free Vegan Indonesian Fritters These are so simple to make and eat. I made them for our last picnic kirtan, needless to say they were gone in a flash. ...Ingredients 1 cup potato flour 2 cloves garlic, grated or crushed 1/2 tsp black pepper 1 tsp salt 1/2 tsp coconut sugar 400g creamed corn 1 carrot, grated 2 spins onions, chopped 2 potatoes, grated and juice squeezed out 2cm ginger, grated, squeeze juice out and use juice only 3 tbsp fresh coriander, roughly chopped Oil to deep fry Method Mix all ingredients together in a bowl Heat oil over medium to high heat Scoop out a tablespoon of mixture and deep fry until golden brown on both sides Remove from oil and drain on absorbent paper Garnish with parsley or corriander Served with Sambal or fresh lime/lemon juice I hope you enjoy them. Namaste Gayatri

17.01.2022 These are the bomb. I just couldnt find a recipe that tasted like mint slice so I had to design my own. These are just perfect... Choc Biscuit 1 cup macadami...a nuts 1 cup desiccated coconut 1/2 cup cacao nibs 12 cup raw cacao powder 1/4 cup coconut oil 4 tablespoons maple syrup Process and press into silicone muffin tray Freeze while you prepare the mint layer Peppermint Cream 2 cups raw cashews, soaked and drained (overnight if possible) 1/4 cup coconut oil 1/2 cup cacoao butter, melted 1/4 cup maple syrup 15 drops peppermint essential oil Blend until smooth and creamy press onto the chocolate buisuts and return to freezer until very firm. If they arent firm enough, they will crack when you pop them out of the muffin tray Chocolate 1 cup coconut oil 1 cup maple syrup 3/4 cup raw cacao powder Pop the biscuits out of the muffin trays Dip in chocolate Place on a tray or plate lined with baking paper Refrigerate until firm ENJOY!!!

17.01.2022 This burger is super healthy, easy to prepare and so, so good. Serve it with salad or on a breadroll and of course if you are a tru blue Aussie, good old tomat...o sauce. Heres the recipe: NUTTY TAHINI LENTIL PATTIES Ingredients: 2 cups cooked brown or green lentils 1 cup cubed potatoes, boiled or steamed 1/4 cup tahini paste 1 cup wholemeal breadcrumbs 1 cup wholemeal breadcrumbs or (1/3 cup psyllium husks for gluten free version) 1/4 cup sesame seeds 1/4 cup sunflower seeds 1/2 cup almonds finely chopped 1/4 cup shallots, finely chopped 1/ cup fresh herbs e.g. basil, oregano, rosemary, thyme, parsley, coriander etc Salt and pepper to taste Method * Mash the potato well and mis in the lentils * Add the breadcrumbs or psyllium husks, tahini paste, sesame, sunflower * seeds, chopped almonds and shallots * Finely chop the herbs and add to the mixture with the salt and pepper * Mix the ingredients well * Shape into patties * Brush oven tray with olive oil * Place patties on tray and brush the top of patties with oil * Place in a moderate oven until golden brown (approx 20 minutes) Note: The patties are nice served in wholemeal or rye pocket bread spread with tahini paste, topped with fresh tomato sauce and garden fresh salad.

15.01.2022 Want to know Sattva Cafes secret dessert recipes? They were alway sooo popular and so different to other cafes as they were all freshly made at the cafe. So.....we have a super decadent line up for our raw vegan desserts class tomorrow. Im going to try to demonstrate 6 desserts, choc mint slice, individual lemon cheesecake, tiramisu, Turkish delight, chocolate coated salted caramel bars and banoffee. There are still a couple of places left in the class. You can get more info or grab your tickets below.

11.01.2022 Delicious Thai style yellow curry with vegan fish served with brown rice and fresh salad, bean sprouts and lime on the special board today @sattva_yogacafe

11.01.2022 Vegan maple date self-saucing pudding yum...

10.01.2022 This is a fool-proof loaf that anyone can make. It literally takes a few minutes to assemble. It is absolutely delicious and if you suffer from constipation, ...this will surely get things moving..all that fibre... Serve it with almond butter or my fav, peanut butter and honey. Vegan Seed Nut and Fruit Loaf 1 1/2 cups Rolled Oats 1/2 cup Pumpkin Seeds 1/2 cup Sunflower Seeds 3/4 cup Walnuts 3/4 cup Almonds 1/4 cup Ground Flaxseed Meal 2 tbsp Chia Seeds 3 tbsp Psyllium Husks 1 cup roughly sliced dried dates 1 cup roughly sliced dried figs 1 1/2 tsp salt 1/2 cup Maple Syrup 3 tbsp Melted Coconut Oil 1 1/2 cups / 350 ml water Mix dry ingredients together Mix liquid ingredients together Combine wet and dry ingredients and mix well Let sit for 1/2 to 1 hour until liquid has been absorbed Pour into a greased loaf tin Cook in Moderate oven (180deg and 160deg fanforced) for 1 hour until loaf is cooked through and the outside is golden brown You can change the nuts, seeds and dried fruits if you wish, but youll need to keep the flaxseed meal, chia seeds and psyllium husks as they bind the loaf. Honestly this is pretty fool proof. Ive sometimes added more nuts than the receipe and it always seems to work out perfectly. I actually dont think you can go wrong if you keep the liquid ingredients and binding agents the same.

09.01.2022 We are happy to help Australian School Of Meditation And Yoga with Vegan Salads with Substance cooking class THIS SATURDAY(TOMORROW) at 2pm. If you want to know our salad secrets then this is the class Here is more information: https://www.eventbrite.com/e/vegan-salads-with-substance-ti

09.01.2022 VEGAN FESTIVE FRUIT & NUT CAKE (GLUTEN FREE) This cake is absolutely delicious. Everyone raved about it at The Mantra Room programs. It is a fruitcake but wit...hout raisins and sultanas which a lot of people arent fussed on. It is moist and fruity with the nuts giving it a nice crunch. You can store this cake for a month in an air tight container. Actually I feel that it gets better with age. 1 cup whole, pitted dates 1 cup dried figs, halved 1 cup of whole, dried apricots 1 cup dried cranberries 1 cup glazed orange peel 1 cup glazed red cherries 3 cups orange juice 1 cup walnuts 1 cup brazil nuts 1 cup almonds (blanched gives a more Christmas vibe) 3 cups self raising flour (you can use gluten free flour) Orange marmalade for garnish, you could use apricot jam if you prefer Soak dried fruit in orange juice overnight. Add nuts, combine then add flour and mix well. Bake in oven at 150 degrees Celsius, fan-forced, or 170 degrees Celsius in a normal oven for 1 hour or until knife comes out clean. Decorate with a layer of orange marmalade or jam, nuts, and dried fruit.

09.01.2022 Wondering what to cook for dinner tonight? This Roast Tahini Cauliflower is so easy to make and so delicious, you might want to cook it each night for the rest... of the week! Heres the recipe Ingredients 1 head of cauliflower 100ml tahini 2 cloves garlic, minced (optional) 1/4 cup Olive oil Water or more olive oil if the sauce is too dry 1 medium lemon, juiced 1-2 tbsp fresh parsley, finely chopped Salt & pepper to taste Method Break or cut the cauliflower into small to medium sized florets, wash and pat dry. To make the tahini sauce, whisk together the tahini, garlic, olive oil and lemon juice together in a bowl until no lumps remain. Season to taste with salt and pepper *please note youll probably need some water or more oil to make a smooth moist sauce. Coat the florets well with the sauce Place in a baking tray covered with baking paper Bake in the oven on moderate heat for approximately 20 minutes or until the cauliflower is cooked through and golden brown in colour Sprinkle with parsley Serve while hot Serves 6

09.01.2022 This is such a creamy, cheesy delicious potato bake that you wont even know it is completely dairy free. Ingredients 2 kg potatoes... For the creamy sauce 1 1/2 cups raw cashews, soaked in hot water for 5 minutes 2 cups vegetable broth 2 cups unsweetened non-dairy milk (I used coconut milk) 1/2 cup nutritional yeast 1 1/2 teaspoons salt For the rest 1 tablespoon olive oil 1 large onion, thinly sliced 4 large garlic cloves, minced Optional for serving: vegan parmesan, chopped fresh chives, breadcrumbs Instructions Peel your potatoes (you can leave the skins on if you prefer), and slice them very thinly, the thinner the better. Preheat the oven to 180 degrees Celsius and lightly grease a 33 x 23 cm baking tin inch baking dish. Set aside. Make the creamy sauce: Drain the cashews. In a blender add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high minutes until very smooth. To Assemble Heat the olive oil in a large pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside. Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce. Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick. Sprinkle breadcrumbs, vegan parmesan and chopped fresh chives on top, if desired and serve. I melted some vegan butter and combined with the Japanese bread crumbs and sprinkled them on top. Enjoy!

08.01.2022 Heres one for the gluten free foodies...

08.01.2022 Our popular loaded hotdog two vegan hot dogs, beet root hummus, roast veggie dip, avocado, greens and walnut mince ... and house made mustard & sauce available everyday #veganhotdogs

08.01.2022 Vegan, Gluten Free, Raw Banoffee. Wow its so hot at the moment and this is the perfect dessert to cool you down. Raw Bonoffee was the bomb when I served it ou...t at The Mantra Room a few Wednesdays ago. I thought Id share it as so many people asked for the recipe. Banoffee Ingredients Crust 1cup walnuts 1 cup almonds 1 cup Pitted Dates (tightly packed) soaked if not mejool Filling 2 cups Pitted Madjool Dates 2 tbs Coconut Oil 1 1/2 cup coconut cream 1 tsp Vanilla essence Topping 4 Bananas sliced 2 cans Coconut Cream 1 teaspoon Vanilla Dash of maple syrup Vegan Dark Chocolate or Raw Chocolate (grated) Instructions Crust Add the walnuts and pitted dates to the food processor and process. It will first be crumbly and then gradually will become doughy and start to stick together as the nuts release their oils. Process until it reaches this sticky dough stage. Transfer to a pie dish and press firmly. Refrigerate until firm Filling Add all ingredients and blend. Whipped Coconut Cream Refrigerate 2 cans of coconut cream, open and remove the cream that has become hard at the top of the can. Whip the cream with a little vanilla and maple syrup to taste. To Assemble Pour caramel over firm crust and return to fridge or freezer until firm Spread a layer of bananas over caramel filling Spread the coconut cream Top with grated vegan chocolate ENJOY!

06.01.2022 Sometimes you just need a salad bowl fresh salads available everyday @sattva_yogacafe

06.01.2022 Ingredients 1 cup chickpea (besan) flour 1 cup water spices of your choosing eg 1/4 tsp turmeric... 1/4 tsp cumin pinch asafoetida 1/2 T salt 1/8th tsp chilli flakes 1/2 tsp baking powder 1/4 cup nutritional yeast (optional) ghee or sunflower oil chopped salad to serve Method Mix together flour, spices, baking powder and nutritional yeast Add enough water to make a thin batter Add a little ghee or oil to a hot pan and ladle batter in as you would pancakes. Cook for around 2 minutes on each side, checking for brown spots before turning. Serve under a colourful chopped salad with a tahini dressing for a tasty lunch or light dinner *you can easily make this same mixture for breakfast. Omit the spices and replace with a little cardamon, nutmeg and cinnamon. Serve with berries, bananas and maple syrup.

06.01.2022 Ingredients: 1/2 onion, diced 1 clove garlic, crushed 1 T olive oil 400g can crushed tomato... 1/2 cup walnuts, crushed and toasted 1/2 T italian mixed herbs 1/4 tsp chilli flakes 1 handful baby spinach 1/4 cup nutritional yeast 1 handful fresh basil salt, fresh ground pepper to taste your favourite pasta Method: Heat oil in a medium pan on medium to high heat. Add onion and cook until translucent then add garlic and dried herbs, chilli flakes and cook until fragrant. Add your tomatoes and lower heat to medium. Add walnuts, nutritional yeast, spinach and basil and cook for a couple of minutes until heated through, season with salt and pepper Serve over your favourite pasta

05.01.2022 Our Grilled Haloumi burger spinach pesto, greens, grilled mushrooms and haloumi, avocado and housemade vegan mayonnaise #vegetarianburger

04.01.2022 Start the week off right our very veggie garden smoothie has broccoli kale zucchini spinach and avocado and still tastes delicious #eatyourgreens

03.01.2022 Sattva Cafe is now closed until further notice! We thank you for your support and love!!!Sattva Cafe is now closed until further notice! We thank you for your support and love!!!

02.01.2022 SPECIAL ANNOUNCEMENT . After a year of serving beautiful sattvic food and due to many varying circumstances, we are closing the doors of Sattva Cafe from 18th April. We would like to thank you for your loyalty and unwavering support over the past year. Our Yoga and Meditation programs continue to grow each year and will continue to grow as they are an integral part of ASMY. We will still be working on introducing new workshops and cooking classes as well, so we will keep you posted. It was an extremely difficult decision to close but we hope closing one door will lead to opening another one. We cant say enough thank yous to all of you much love and we hope to see you all again in the near future

01.01.2022 Some gluten free vegan deliciousness...

01.01.2022 This raw vegan cheezecake is always so popular at ASMY. We often serve it at our day retreats and at The Mantra Room. So light, creamy and delicious without t...he guilt AND you know the best thing about it, no baking. Just throw it all into the processor and blender, it takes only a matter of minutes to whip up. Lemon Cheezecake recipe Ingredients Base 1/2 cup soaked dates 1 cup macadamia nuts 1 cup desiccated coconut Filling 2 cups soaked cashew pieces rinsed and drained 1 cup thick coconut cream 1/2 cup coconut oil 1/2 cup maple syrup 2 teaspoons vanilla essence 1/3 cup lemon juice (3 smallish lemons) Instructions Base 1. Blend together in a food processor until combined 2. Press into a lined spring form pan, silicone muffin tray or Lamington tray lined with grease proof paper 3. Freeze or refrigerate until set Filling 4. Blend all ingredients in blender 5. Smooth over base and refrigerate until set at least 6 hours or overnight 6. Decorate with lemon wedges, pistachios and coconut chips *Note: I prefer to refridgerate the cheezecake filling rather than freeze it. It is creamer when refrigerated. Youll need to keep it in the refrigerator overnight in order for it to set.

01.01.2022 By popular demand our falafel bowl is now fully gluten free and hopefully just as good! come and try and let us know available everyday @sattva_yogacafe

01.01.2022 Exciting things happening at Sattva! Sneak peek at our photo shoot with @ubereats_aus we will post more pics soon and keep you all up to date with the menu launch