Chewy Vegan Brownies

Yield: 16 brownies in 20cm square pan 


- 230g black beans drained from can
- 40g oat flour
- 40g unsweetened cocoa powder
- 70g agave syrup
- 60g smooth peanut butter
- 2tbsp desiccated coconut
- 1tbsp light brown sugar
- 1tsp baking powder
- 1tsp vanilla extract
- 1-3tbsp unsweetened soy milk*

(1) Preheat over to 180c. Line a 20cm square pan with baking paper.

(2) Combine all ingredients in a food processor. Blend until smooth.

(3) Pour batter into prepared pan. Flatten out the surface using a spatula.

(4) Bake in preheated oven for 18 minutes. Leave it cool COMPLETELY for an hour or so before cutting into squares.

*1tbsp of milk if peanut butter is moist and runny; 3tbsp if it is more of a solid form.


Vegan Brownie Batter Dip



- 230g black bean drained from can

- 120g banana flesh ~ 1 medium size ripe banana

- 60g maple/agave syrup

- 3tbsp unsweetened soy milk

- 35g unsweetened cocoa powder

- 1tsp vanilla extract

Blend together all ingredients in a food processor until smooth. Serve with apple, berries, or whatever your heart desires!




- 1.2kg tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 clove of garlic
- 1 small red onion
- 1/2tsp salt
- 1/2tsp Italian herb seasoning
- 1/4tsp hot chilli powder
- 1/8tsp ground black pepper
- 1/2tbsp sugar
- 2tbsp red wine vinegar
- 1/2tbsp extra virgin olive oil
- 1tbsp tomato puree
- 2tsp Worcestershire Sauce
- Juice of 1 lemon
- 150ml water

Peel cucumber and roughly chop all veggies. Puree all ingredients in a blender until soup is fairly smooth. Serve cold with flatbread crackers or crusty roll. Enjoy!


Kale Pasta Salad with Italian Vinaigrette


- 500g whole wheat pasta
- 200g curly leaf kale*
- 85g pitted black olives
- 1 large cucumber
- 3 bell peppers
- 1 small red onion
- 70g sun dried tomatoes

Italian Vinaigrette
- 1/4tsp salt
- 1/8tsp ground black pepper
- 1/2tsp garlic granules
- 1/2tbsp Italian herb seasoning
- 1/2tbsp dijon mustard
- juice of 1 lemon
- 4tbsp red wine vinegar
- 1tbsp extra virgin olive oil

(1) Place chopped kale leaves into bottom of a large pot / salad bowl and set aside. In a sauce pan, cook pasta according to package instruction until al dente. Meanwhile, mix together all ingredients of dressing in a small jug.

(2) Immediately pour drained hot cooked pasta over kale. Also pour in half of the dressing. Stir until well combined.

(3) Finally, stir in sliced olives, seeded and finely diced cucumber and bell peppers, finely diced red onion and sun dried tomatoes, followed by the remaining Italian vinaigrette. Refrigerate pasta salad for hours before serving.

*Alternatively, replace kale with 240g drained and chopped Artichoke Hearts, which also pairs perfectly with this salad.


Crunchy Chopped Detox Salad


- 2 large heads of cauliflower
- 2 heads of broccoli
- 1/2 small red cabbage
- 2 large carrots
- 1 small red onion
- 30g fresh parsley
- 60g dried cranberries
- 60g roasted flaked almond

- 4 cloves of garlic, minced
- 2tbsp grated ginger
- 160ml lemon juice ~from 3 lemons
- 1tbsp dijon mustard
- 1/2tbsp honey
- 1tbsp extra virgin olive oil
- 1/4tsp salt
- 1/8tsp ground black pepper

Process salad ingredients, except cranberries and almond, in batches in a food processor until finely chopped. Transfer crumby veggie mixture together with cranberries into a large pot/bowl.

In a jug mix all ingredients of dressing. Alternatively, simply dump garlic cloves, roughly chopped ginger root and all other ingredients into the jug and blend with an immersion blender.

Pour dressing over salad. Mix very well and refrigerate for a few hours. Mix in / top with almonds just before serving.

***Best for meal prep; best for summer picnic!


One Pot Veggie Packed Pasta



- 1kg frozen chopped mixed veggies
- 3 bell peppers (540g)
- 800ml boiling water
- 500g wholewheat pasta
- 500g tomato pasta sauce of choice
- 235g cannellini beans drained from can

(1) Place frozen veggies, cored and diced bell peppers and boiling water into a large stockpot. Bring to a boil and add pasta. Cook covered on high for 5 minutes.

(2) Next, add pasta sauce and drained and rinsed beans. Stir well and cook for another 5 minutes.

Serve hot!! Sprinkle some nutritional yeast on the top to serve!


Congee with Veggies


- 100g brown rice or a mix of white and brown*

- 800ml water

- 250g frozen chopped veggies*

- 1 thin slice of ginger

- 1 vegetable stock cube

- 2tbsp flaxmeal

- ground black pepper

(1) Rinse and then soak rice in 800ml water in a saucepan hours before cooking.

(2) Add veggies and ginger. Bring to a boil, add stock cube and cook partially covered over low heat for 25 minutes.

(3) Stir in flaxmeal 5 mintues before congee is done.

(4) Season with black pepper.  ENJOY!

*For a quick option, use porridge oats instead of rice and reduce amount of water to 600ml. Boil veggies in vegetable stock for 3 minutes and then add oats and flaxmeal and cook for 5 minutes, stirring constantly.
*For example, a combination of cauliflower, broccoli, peas and carrot.