Black Rice Salad with Roasted Butternut Squash

Number of Servings: 6


- 240g black rice

- 720g butternut squash, seeded and cubed

- 3 red bell peppers, finely diced

- 60g spring onions, finely chopped

- 20g fresh parsley, coarsely chopped

- 14g fresh mint, coarsely chopped

- 70g toasted chopped walnuts or cashews (optional)

For the butternut squash:

- 1tbsp extra virgin olive oil
- ½tsp dried herbs
- ¼tsp ground ginger
- ¼tsp ground black pepper

Salad Dressing:

- ½tbsp extra virgin olive oil
- 1tbsp lemon juice
- 1tbsp honey
- 2tbsp red wine vinegar
- 1 jalapeno, seeded and minced
- salt and ground black pepper

1. Cook black rice according to package’s instructions.

2. Preheat oven to 200C. Toss butternut squash with olive oil, dried herbs, ground ginger and black pepper. Arrange the tossed cubes on a baking sheet in one layer, with cut sides up. Roast for 30 minutes.

3. Put bell peppers, spring onions, parsley and mint into a big bowl. Set aside.

4. Make the salad dressing in a small bowl. Set aside.

5. Put the cooked warmed black rice into the big bowl containing the veggies. Pour over the salad dressing. Toss well.

6. Add in the roasted butternut squash. Toss well. Sprinkle toasted walnuts or cashews on top of salad before serving. ENJOY!


Vegan Brownies

Yield: 16 brownies


125g plain flour
140g granulated sugar
45g unsweetened cocoa powder
1/2tsp baking powder
1/4tsp salt
1/2tsp vanilla extract
160ml water
80ml light olive oil

1 Line a 20cm square pan with parchment paper. Preheat oven to 180c.

2 In a bowl, mix all ingredients just until well combined.

3 Pour batter into square pan. Bake in preheated oven for 25 minutes.

4 Leave the vegan cake to cool completely before cutting into squares.

Coconut Pineapple Thai Fried Rice

Number of Servings: 8

rice for 8
400ml can of light coconut milk
425g can of pineapple pieces in juice
1/2tbsp melted coconut oil
4 bell peppers ~600g, finely diced
240g chickpeas drained from can
185g garden peas drained from can
4 cloves of garlic, minced
1tsp ground ginger
1tsp hot chilli powder
2tbsp soy sauce
100g roasted cashews

1 Drain pineapple pieces and reserve the pineapple juice. Pour both coconut milk and pineapple juice into a big measuring jug, add water until it reaches the accurate amount of liquid required to cook the rice. Use the coconut pineapple water to cook the rice.

2 Add coconut oil to the pan, saute bell peppers for 4 minutes, then, stir in pineapple pieces, chickpeas, and garden peas, and cook for 1 minute. Next, add minced garlic, ground ginger, chilli powder, and soy sauce, and cook for another 1 minute. Finally, add cooked coconut pineapple rice. Cook for the last 3 minutes. Serve hot topped with roasted cashews!


Raspberry Swiss Roll

Number of Serving: 8


Sponge Cake
- 3 eggs at room temperature
- 75g granulated sugar
- 1/2tsp vanilla extract
- 64g plain flour
- 1/2tsp baking powder

Raspberry Chantilly Cream
- 150ml double cream
- 90g seedless raspberry jam

1 Line the bottom of baking tray (39.5x27.5x2cm) with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour mixed with baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into baking tray, spreading evenly with an offset spatula or the back of a spoon. Bake for 12-15 minutes until done.

5 Immediately upon removing the sponge cake from the oven invert it onto a clean towel. Gently remove the parchment paper, and roll up the sponge, with the towel. Place on a wire rack to cool completely.

6 Beat double cream until soft peaks form. Add the raspberry jam and beat just until stiff peaks form.

7 Unroll the sponge cake, spread with the cream and re-roll. You can serve immediately or cover and store in the refrigerator. If you like, you can dust the top of the Swiss Roll with powdered sugar before serving. 


Garbanzo Bean Flourless Chocolate Cake

Number of Servings: 8


260g dark chocolate

240g chickpeas drained from can

4 eggs

120g granulated sugar

1/2tsp vanilla extract

1 Melt chocolate. Set aside to cool.

2 Preheat oven to 180c. Line the bottom of a 23cm round cake pan with parchment paper, or coat with non-stick cooking spray.

3 Into a food processor add well drained and rinsed beans together with eggs, blend until smooth. Then, add sugar and vanilla extract, and blend until smooth.

4 Finally, add melted chocolate, blend until smooth.

5 Pour batter into the prepared pan. Bake for 40 minutes.

6 Leave the cake in the pan to cool for 30 minutes before transferring onto a platter for slicing and serving. Best served warm, dust with powdered sugar and top with a dollop of plain greek yoghurt and a drizzle of raspberry jam, or however desired.


Veggie Packed Chili

Number of Servings: 8


1tbsp light olive oil
1 brown onion, finely diced
4 cloves of garlic, minced
400g carrots, finely chopped
4 bell peppers ~600g, finely chopped
2tbsp chili powder
1tbsp ground cumin
1/4tsp salt
400g chopped tomatoes in juice
240g kidney beans drained from can
460g black beans drained from can
1L vegetable broth

1 Add oil to preheated pan, saute onion and garlic for 3 minutes. Add carrots and bell peppers, cook for another 5 minutes.

2 Add chili powder, cumin, and salt. Stir to combine.

3 Finally, add all remaining ingredients. Bring it to a light boil. Cook chili covered over low heat for 20 minutes. Then, continue to cook uncovered for the last 10-15 minutes, or until the chili reaches the desired consistency.

Serve with fresh bread, tortilla chips, crackers, couscous, rice, etc. !


Vegan Pasta Bolognese

Number of Servings: 8; INGREDIENTS:

500g spirali / rigatoni / penne pasta
1/2tbsp olive oil
1 brown onion, finely diced
450g carrots, finely diced
4 cloves of garlic, minced
1tsp dried herbs
1tsp salt
1/2 tsp ground black pepper
350g vegetarian mince
624g tomato puree
400g chopped tomatoes in juice
360ml water

1 Add oil to the pan and saute onion for 5 minutes. Add carrots and garlic, stir to combine, and cook for 1 minute. Season with dried herbs, salt and ground black pepper.

2 Add vegetarian mince, tomato puree, chopped tomatoes in juice, and water. Stir to combine. Let it simmer for 30 minutes. Add more water if necessary.

3 Cook pasta 12 minutes, or according to package's instruction, just before the bolognese sauce is ready.

4 Toss cooked and drained pasta in the flavorful bolognese sauce. Serve hot!