BBQ Vegan Pizza

Base for 5 "pizzas": 5 brown flour wraps; per wrap - 18x22cm / 65g / 190kcal.

BBQ Sauce:
- 1tbsp light brown sugar
- 1/2tsp onion granules
- 1/4tsp ground black pepper
- 1tsp chilli garlic sauce
- 1tbsp Dijon mustard
- 1tbsp red wine vinegar
- 1tbsp soy sauce
- 120g ketchup

- 150g mushrooms, sliced
- 1/2 red bell peppers, diced
- 1/2 green bell pepers, diced
- 1/2 yellow bell peppers, diced
- 1 tomato, sliced

Make the BBQ sauce by combining all the ingredients in a bowl or a jar. Spread the sauce evenly on each wrap. Finish with toppings. Place on third shelf from the top in preheated oven at 200C for 12 minutes.


Biscoff Cookie Butter Mug Cake


- 1 1/2tbsp plain flour
- 1tbsp light brown sugar
- 1/4tsp baking powder
- 1 egg
- 2tbsp biscoff cookie butter = 30g
- 1/2tsp vanilla extract

In a microwavable mug, combine all the dry ingredients. Then, add the wet ingredients and mix just until well combined. Cook in microwave at 800W for 1 minute 10 seconds.


Mediterranean Lentil Salad with Lemon Dijon Vinaigrette



Lentil and Cauliflower Rice Salad
- 385g French lentils
- 1.8kg cauliflower rice (from 2 heads of cauliflower)
- 1 small red onion, finely diced
- 1 large cucumber, peeled in strips lengthwise, seeded, and diced
- 650g cherry tomatoes, halved
- 160g pitted black olives, quartered
- 40g fresh parsley, coarsely chopped

Lemon Dijon Vinaigrette
- 1tbsp Dijon mustard
- 6tbsp lemon juice
- 2tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp salt
- 1/4tsp ground black pepper

(1) Cook lentils according to package instructions.

(2) Combine all ingredients of Lentil and Cauliflower Rice Salad in a big bowl, and whisk together those of Lemon Dijon Vinaigrette in a small one.

(3) Pour vinaigrette over salad. Toss very well. ENJOY!!!


Simple Curry from scratch with Chickpeas & Kidney Beans



- 600ml vegetable broth
- 90ml red wine
- 1 clove of garlic, minced
- 1/4tsp dried mixed herbs
- 2tbsp curry powder
- 1tbsp grated ginger
- 1 medium brown onion, cut into wedges
- 4 carrots (=450g), cut into bite-size pieces
- 1tbsp ketchup
- 1tbsp soy sauce
- 240g kidney beans drained from can
- 240g chickpeas drained from can
- 1/4tsp ground black pepper
- 1 potato (=300g), grated

(1) Pour vegetable broth into a pot. Add red wine, minced garlic, dried herbs, curry powder, grated ginger, chopped onion, and carrots. Mix well and bring to a boil.

(2) Add ketchup and soy sauce. Cover and cook on medium heat for 20 minutes.

(3) Add kidney beans, chickpeas, ground black pepper, and grated potato. Stir well and cook until the soup thickens. Add extra vegetable broth or water for a runnier curry.

(4) Serve the curry on a hot bed of rice.  ENJOY!!!


Tomato Basil Pasta Bake


Sautéed Veggies
- 500g mushrooms, sliced and halved
- 750g, approx. 5 bell peppers, seeded, finely diced
- 250g carrots, finely diced
- 1/2tbsp light olive oil
- 1/4tsp onion granules
- 1/4tsp garlic granules
- 1/4tsp dried mixed herbs
- 1/4tsp hot chilli powder
- 1/4tsp ground black pepper

Tomato Basil Pasta Sauce
- 1.5kg passata
- 120ml water
- 1tbsp light olive oil
- 4 garlic cloves, minced
- 28g fresh basil, coarsely chopped
- 1/2tbsp salt
- 1/2tbsp light brown sugar
- 1tbsp dried mixed herbs
- 4tbsp nutritional yeast
- 3/4tsp ground black pepper

- 500g wholewheat fusilli or pasta of choice
- 240g zucchinis cut into thin slices as topping

(1) Add oil to a large soup pot over high heat, sauté mushrooms, bell peppers, and carrots for 10 minutes until all liquid has evaporated. Season the veggies half way through.

(2) Into the sautéed veggies in the same pot, add all ingredients of the tomato basil pasta sauce and also the pasta. Mix everything very well.

(3) Pour this mixture of Veggies Loaded Tomato Basil Pasta into a slightly greased deep rectangular roaster. Top with zucchini slices. Cook in preheated oven at 230C for 45 minutes.

*Alternatively, top the pasta with thin slices of tomatoes from around 10 tomatoes, or a very thin layer of vegan cheese.

Vegan Chocolate Mug Cake



- 4tbsp plain flour, or flour of choice
- 2tbsp granulated sugar
- 1tbsp unsweetened cocoa powder
- 1/4tsp baking powder
- 1tbsp light olive oil
- 4tbsp soya milk, or non-dairy milk of choice
- 1tbsp mini dark chocolate chips

Mix all ingredients in a bowl just until well combined. Transfer batter into two microwaveable mugs or ramekins. Cook in microwave oven at 800W for 40 seconds only. Let stand for a minute before serving.  ENJOY!!!


Chinese-style Spicy Cauliflower Fried Rice



1tbsp sesame oil
1tbsp grated ginger
30g chopped green onions
385g mix of white and brown rice
200g finely diced carrots
750g frozen garden peas
160g drained spicy preserved vegetables
2tbsp curry powder
2tbsp soy sauce
970g cauliflower rice

(1) Have rice cooked and refrigerated overnight.

(2) Add 1/2tbsp oil to a big pot, saute ginger and white bits of green onions for a minute. Add cooked rice and stir-fry on high heat for 3 minutes. Transfer hot rice into a big bowl. Set aside.

(3) Add 1/2tbsp oil to the same big pot, cook carrots and frozen peas on high heat for 4 minutes, add preserved vegetables and curry powder, and cook for another 2 minutes.

(4) Finally, add soy sauce, cauliflower rice and ginger fried rice. Stir well and cook for the last 2 minutes.

(5) Serve hot! Garnish with green bits of green onions. Top with nuts if preferred.