Whole Roasted Cauliflower with Creamy Mushroom Sauce


Whole Roasted Cauliflower
- 1 large head cauliflower, trimmed
- 1tbsp light olive oil
- 1tsp garlic granules
- 1/8tsp salt
- 1/4tsp ground black pepper

Creamy Mushroom Sauce
- 1tsp light olive oil
- 400g mushrooms, sliced
- 1 small brown onion, finely diced
- 1/8tsp ground black pepper
- 1tbsp flour
- 240ml vegetable stock
- 1tbsp soy sauce
- 1/4tsp dried mixed herbs

Preheat oven to 200C. Wash cauliflower, remove core and excess leaves. Place whole cauliflower head in a baking dish. Drizzle with oil and season with garlic granules, salt and pepper. Cover with foil and roast for 30 minutes. Uncover and roast for another 20-30 minutes or until cauliflower is crispy.

When the cauliflower is almost done, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture. Season with black pepper. Add flour and cook for an additional 30 seconds. Add vegetable stock and soy sauce and cook, whisking constantly until sauce thickens. Stir in dried herbs and cook for an additional 30 seconds.

Drizzle creamy mushroom sauce over crispy roasted cauliflower. ENJOY!


Vegan Coconut Banana Oatmeal Pancakes


- 1 large ripe mango ~ 520g
- 60ml water
- juice of 1/2 lemon

- 2 ripe bananas (~250g peeled)
- 160ml unsweetened almond milk
- 125g porridge oats
- 25g desiccated coconut
- 1/2tbsp maple syrup
- 1tsp baking soda
- 1tsp apple cider vinegar
- 1/2tsp vanilla extract

(1) Process mango flesh, water and lemon juice in a blender until smooth. Transfer the mango sauce into a small jug. Set aside.

(2) Process all ingredients of pancakes in the blender until smooth. Cook pancakes, 2 minutes for each side, on a slightly greased frying pan.

(3) Slightly heat up mango sauce in microwave. Pour warm sauce over pancakes. Serve with fresh raspberries and garnish with more desiccated coconut.


Vegan Oatmeal Chocolate Banana Loaf



- 300g mashed ripe bananas ~2/3 bananas
- 140ml unsweetened soy milk
- 1tsp vanilla extract
- 260g oat flour
- 60g unsweetened cocoa powder, sifted
- 60g light brown sugar, sifted
- 60g white granulated sugar
- 1tbsp baking powder

(1) Preheat oven to 170c. Slightly grease a 2lb loaf pan.

(2) Whisk together all dry ingredients in a big mixing bowl, and all the wet in another.

(3) Add the wet into the dry. Stir just until well combined.

(4) Pour batter into the prepared pan. Bake in preheated oven for a total of 85 minutes. Rotate the pan every 20 minutes for even browning and cooking. Cover loaf with aluminium foil after 40 minutes of cooking time to prevent surface of the bread from burning during the remaining 45 minutes.


Vegan Low Fat Brownies

Yield: 16 brownies in a 20cm square pan


- 110g plain flour
- 25g cocoa powder
- 3/4tsp baking powder
- 1/8tsp salt
- 50g white granulated sugar
- 50g soft light brown sugar
- 2tbsp desiccated coconut
- 2tbsp maple syrup
- 120ml unsweetened almond milk
- 1tsp vanilla extract

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

(2) Sift flour, cocoa powder, baking powder, salt, and sugar, into a large bowl. Add desiccated coconut. Mix well.

(3) Add maple syrup, milk, and vanilla extract. Mix just until well blended.

(4) Pour batter into prepared pan. Bake in preheated oven for 20 minutes. Leave to cool completely on a wire rack before cutting into brownies.

***Oat Flour also works. In that case, process 110g porridge oats or rolled oats, together with all other ingredients in a food processor, to form the brownie batter.