- 1 cup mirin
- 1 cup sake
- 1/4 cup brown sugar
- 1 cup tamari or wheat-free soy sauce
- 3 spring onions (sliced)
- 1 tbsp coconut oil
- 2 handfuls shimeji mushrooms (not all separated)
- 2 handfuls pak choi (rinsed)
- 2 handfuls sliced Napa or Chinese cabbage
- 1/2 packet Vermicelli noodles
- Fresh coriander
- 1 lime
- Heat one large deep pan or wok over medium-high heat.
- Combine the mirin, sake, soy and sugar in a bowl and set aside.
- Place spring onions and coconut oil in the pan. Sauté for a minute, then add one cup of the sake mixture.
- Add the mushrooms, pak choi and cabbage to the pan. In the meantime, soak the vermicelli noodles in water for 5 minutes. Then add to the pan with the vegetables.
- Add the rest of the sake mixture and cook for a further five minutes.
- Serve noodle mix with fresh coriander and a squeeze of lime juice.
Recipe Credit: Amy Hopkins Photo Credit: Micky Hoyle
VANILLA ORANGE SMOOTHIE BOWL
- 1 scoop of @Wazoogles Vanilla Sky
- 1 small pawpaw
- 2 frozen bananas
- A splash of coconut milk
- A squeeze of maple syrup for sweetness
- 1 teaspoon of turmeric
- Toppings: flax powder (coconut flakes, almond slivers and pawpaw balls)
- Blend all the ingredients together in a food processor or blender until smooth.
- Transfer the mixture to a bowl and add your toppings.
CASHEW CREAM MINI CHEESECAKES
- 1 cup pitted dates
- 1 cup raw nuts (walnuts or almonds)
- 2 cups raw cashews (soaked 4 hours to overnight)
- 1/3 coconut oil (melted)
- 1/2 cup + 2 Tbsp coconut cream
- ½ cup agave nectar or maple syrup
- ¼ cup lemon juice
- 1 tsp pure vanilla extract
- Chocolate = add 5 Tbsp cocoa powder to filling and ½ cup crushed dairy-free chocolate chips for the topping
- Blueberry = add 2 cups fresh or frozen blueberries (or use blueberry jam to the filling + whole blueberries for the topping)
- Make the crust first: Place cupcake papers in a 12-slot muffin pan.
- Add pitted dates to a food processor and mix until it is ground and forms a ball. Remove the dates from food processor and set aside.
- Add nuts to the food processor and mix until fully ground. Add the dates back in and blend until a crumbly mixture forms.
- Place a heaping spoonful of crust mixture to each cupcake paper and press with fingers.
- Place pan in freezer while you make the filling.
- In a blender or Vitamix, add the filling ingredients. Blend on high until silky smooth.
- If flavoring with blueberry, add the blueberries to the blender and mix until smooth. Or, add blueberries (or blueberry jam) to plain cheesecakes in the pan and swirl in.
- For chocolate cheesecakes, add the cocoa powder to the blended mixture and swirl in crushed chocolate chips once poured into cheesecakes.
- Pour cheesecake filling into cupcake tin, dividing evenly.
- Cover with plastic wrap or a lid and place into freezer until completely set—about 4-6 hours.
- Enjoy frozen or remove from freezer for 10-15 minutes to allow cheesecakes to thaw before eating.
- 2 cups brown rice flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2-3 cups sparkling spring water
- 1 litre canola oil
- Vegetables sliced for tempura (such as baby marrows, cauliflower, broccoli)
For the dipping sauce
- 2 red chillies (sliced)
- 3 tbsp rice vinegar
- Juice of 1 lime
- 1/8 cup tamari
- Heat oil in a pot placed over high heat.
- Whisk together flour, baking soda, salt and water.
- Dip vegetables in batter and fry in batches. You’ll know the oil is hot enough when you insert a wooden spoon and little bubbles form around it. Place vegetable pieces on a paper towel to drain excess oil.
- Combine all dipping sauce ingredients together in a bowl and serve with the tempura.
Recipe Credit: Amy Hopkins Photo Credit: Micky Hoyle *Add one cup sparkling water to the mixture first. If it’s too thick, add more until the batter is like pancake consistency. *To test whether the oil is hot enough, insert a wooden spoon and if lots of tiny bubbles appear around the spoon, the oil is ready.
- Extra-virgin olive oil
- 1 large red onion (finely chopped)
- 4 celery sticks (chopped)
- 2 carrots (peeled and grated.)
- 2 large cloves garlic (finely chopped)
- 1 tsp paprika
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 2 x 400g tins chopped tomatoes
- 2 large red peppers (chopped)
- 1 tbsp tomato paste
- 1 tbsp sherry vinegar
- 1/4 cup red wine
- Freshly ground black pepper
- Himalayan salt
- 3 x 400g tinned beans (such as black, borlotti, kidney and butter beans)
- 1 to 2 cups vegetable stock
- Lemon zest and juice (for serving)
- Fresh coriander (for serving)
- Place some olive oil in a large saucepan or pot over medium heat. Sauté the red onion, celery and carrots until soft, about 8 to 10 minutes.
- Add the garlic and spices and a little more olive oil if necessary and sauté for a further five minutes.
- Add the chopped tomatoes, red peppers, tomato paste, vinegar and red wine and bring to a boil, then turn down the heat and cook for an hour, stirring occasionally.
- Add the beans and add enough vegetable stock to cover nicely. Simmer for another hour over medium low heat, stirring occasionally.
- Test seasoning and adjust accordingly.
- Serve with a lemon wedge and a sprinkling of coriander.
Recipe Credit: Amy Hopkins Photo Credit: Micky Hoyle You can add basmati rice to "veg" up this menu or if you’re feeding a crowd.
CAULIFLOWER RICE NICOISE
- 1 medium head cauliflower (cut into florets)
- ½ cup black olives (pitted and halved)
- 2 cups heirloom tomatoes (chopped (try to remove as many seeds and moisture as you can))
- 3 tbsp capers
- 1-2 tbsp lemon juice
- 2 tbsp olive or avocado oil
- 2 tsp fresh oregano (chopped)
- To make the cauliflower rice, you can either grate the cauliflower on a box grater to form rice-like grains, or you can process it in two batches in your food processor, pulsing with the S blade till it resembles rice. When you're finished, transfer the rice to a large mixing bowl. Alternatively, you can buy cauliflower rice at most grocery stores
- Add the olives, tomatoes, capers, lemon juice, oil, and oregano. Give everything a toss.
- Serve, garnished with some fresh chives, if desired.
Adapted from Gena Hemshaw (Choosing Raw)
- ½ cup rolled oats
- 1 cup nut milk
- 1 mashed banana
- 4 dates (chopped)
- 2 tablespoons chia seeds (optional)
- 1 tablespoon ground flax seeds (optional)
- Toppings: fresh fruit (granola, maple syrup, nuts, peanut butter)
- Mix all ingredients in a bowl until well-combined.
- Place the oats mixture in a glass jar with closed lid overnight.
- Transfer your oats mixture to a bowl the next morning, add your favourite toppings and more nut milk if you prefer and enjoy hot or cold.
(ALMOST) FULLY LOADED SWEET POTATOES WITH PECAN & HEMP SEED SAUCE
- 2 orange sweet potatoes
- 100 g red lentil pasta (I used the brand, Happy Earth People - feel free to use black bean pasta or simply just use chickpeas, black beans or lentils in whole form!)
- 1/2 walnuts (toasted)
- 1 tbsp pecan nut butter (feel free to use almond, peanut or tahini butter)
- 1 tbsp nutritional yeast
- 1/2 small lemon
- 1 tsp hemp seeds
- 1/4 tsp soy sauce (liquid aminos or tamari also work)
- 1-2 tbsp water
- Fresh coriander (rocket and lemon to garnish)
- Preheat the oven to 200 degrees Celsius.
- Wash the potatoes and place them on a baking tray lined with tin foil or a baking sheet. Prick some holes in sweet potatoes with a fork.
- When the oven is ready, pop the sweet potatoes in for about 45-60 minutes. Check them around the 45-minute mark by piercing them with a fork to see if they're ready.
- While the potatoes are roasting away, make the pasta. Boil a pot with hot water. Add the pasta and cook for about 6-8 minutes (depending on your pasta brand).
- Make the hemp seed & pecan nut sauce by mixing the pecan nut butter, nutritional yeast, lemon, hemp seeds, soy sauce and water in a small bowl. Mix until smooth. Add more water to create a thinner consistency if needed.
- Toast the walnuts over a high heat over the stove until lightly browned. Toss them frequently to ensure even toasting.
- Take the sweet potatoes out the oven and cut length ways down the center. Fill the middle with the pasta, a dollop of the sauce and a sprinkle of nuts. Top with fresh coriander, peppery rocket and a squeeze of lemon.
Adapted from Francesca Annenberg
Maple Baked Beans and Cornbread Casserole
- Maple-Baked Beans
- • 1 teaspoon extra virgin olive oil
- • 1 small sweet onion (diced)
- • 2 garlic cloves (minced)
- • Two cans beans (rinsed and drained)
- • One can unsalted diced tomatoes (with liquid)
- • ⅔ cup barbecue sauce
- • ⅓ cup maple syrup
- • 2 tablespoons tomato paste
- • 1½ tablespoons apple cider vinegar
- • 1½ tablespoons Dijon mustard
- • 1 tablespoon soy sauce
- • 1 teaspoon hot sauce (like sriracha)
- • ½ teaspoon liquid smoke (optional)
- • ½ teaspoon cumin
- • ½ teaspoon ground cinnamon
- • A few dashes of nutmeg
- • 1 ½ tablespoons nutritional yeast (optional)
- • Salt and black pepper to taste
- • 1 ½ cups nondairy milk
- • 1 tablespoon apple cider vinegar
- • 1 tablespoon ground flaxseed
- • 2 tablespoons warm water
- • 2 cups cornmeal (fine or coarse grind)
- • 1 cup whole wheat pastry flour
- • 1 tablespoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon salt
- • ¼ teaspoon smoked paprika / paprika
- • ¼ teaspoon ground nutmeg
- • ¼ teaspoon cayenne powder (optional)
- • ⅓ cup melted vegan margarine
- • 2 tablespoons maple syrup
- Preheat the oven to 200° degrees Celsius. Lightly spray a 9 x 13-inch baking dish with olive oil.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion starts to become translucent.
- Add the beans, tomatoes, barbecue sauce, maple syrup, tomato paste, 1 tablespoon vinegar, mustard, soy sauce, hot sauce, liquid smoke, cumin, cinnamon, and nutmeg.
- Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt, and pepper. Remove from the heat.
- While the beans are simmering, make the cornbread batter. In a measuring cup, combine the nondairy milk and 1 tablespoon vinegar.
- In a small bowl, combine the ground flaxseed and warm water. Let both mixtures sit for at least 5 minutes.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg, and cayenne. Add the milk mixture, flaxseed meal mixture, melted vegan margarine, and maple syrup. Mix until just combined.
- Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and chilled 3 to 4 days.
Decadent Chocolate Smoothie Bowl
- 1 frozen banana
- 1/2 avocado (save the rest for lunch!)
- 1 cup almond milk
- 1 scoop Wazoogles Chocolate Moondust powder
- 1 teaspoon almond butter
- Garnish: cocoa nibs (banana, nuts, seeds, almond butter, etc.)
- Blend all the ingredients until you have a smooth and thick, decadent chocolate ice-cream consistency.
- Top with cocoa nibs, fresh banana and an extra drizzle of almond butter.