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.


Vegan Brownie Cookies

Yield: 20 cookies | INGREDIENTS:

2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
100g maple syrup
60g smooth peanut butter
3 tbsp unsweetened soy milk
1 tsp pure vanilla extract
128g oat flour
40g light brown sugar
30g unsweetened cocoa powder
1/2 tsp baking powder
1/8 tsp salt

(1) Whisk together all wet ingredients in a mixing bowl and all the dry in another. Pour the dry into the wet and mix until well combined. Refrigerate the batter for 30 minutes.

(2) Preheat oven to 180c. Line a baking sheet with parchment paper or a silicone baking mat. Using the smallest icecream scoop scoop the cookie dough onto the prepared baking sheet, spaced 1.5cm apart. Evenly top each dough with some crushed nuts and/or chocolate chips if desired.

(3) Bake in preheated oven for 12 minutes. Allow cookies to rest on baking sheet for at least 15 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Taco Stuffed Sweet Potatoes with Avocado Lime Dressing



8 medium sweet potatoes
3 garlic cloves, minced
1 large red onion, finely diced
6 bell peppers, finely diced
230g cooked black beans
240g cooked red kidney beans
1 tbsp tomato paste
1/2 tsp hot chilli powder
1/2 tsp cumin
1/4 tsp cayenne
zest of 1 lime
juice of 1/2 lime
1/2 tsp salt 
1/8 tsp ground black pepper

Avocado Lime Dressing
190g, 1 ripe avocado
juice of 1 lime
1 garlic clove
1/8tsp dried herb
1/8tsp salt
1/8tsp hot chilli powder
160ml water

(1) Process all ingredients of avocado lime dressing with an immersion blender or in a food processor. Add more water to thin it out if necessary. Set aside.

(2) In a medium saucepan over medium heat, saute minced garlic, diced onion and bell peppers without oil for 8 minutes.

(3) Meanwhile, with a fork prick the skin of sweet potatoes evenly all around. Cook in microwave for 10-15 minutes depending on the size. Turn halfway through.

(4) Into the sauteed veggies, add drained and rinsed beans, tomato paste and spices and stir-fry for 2 minutes. Stir in lime zest and juice. Season with salt and ground black pepper.

(5) Slice open sweet potatoes and top with bean mixture. Drizzle over avocado lime dressing.


Cajun Prawn Skillet



- 1 small brown onion
- 3 celery stalks
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 clove of garlic
- 160g sweet corn drained from can
- 1/8tsp onion granules
- 1/4tsp garlic granules
- 1/4tsp salt
- 1/4tsp mixed herbs / Italian herb seasoning
- 1/4tsp cayenne pepper
- 1/4tsp paprika
- 1/4tsp ground black pepper
- 300g cooked and peeled large king prawns
- 1 lime

(1) Have all veggies diced and garlic minced.

(2) On a frying pan over medium high heat, saute veggies and garlic without oil for 5 minutes until they are softened and liquid has mostly evaporated.

(3) Add drained and rinsed sweet corn together with all seasonings. Stir well and cooked covered on medium heat for 3 minutes.

(4) Stir in king prawns and continue to cook covered for the last 2 minutes.

(5) Squeeze in juice of 1/2 of a lime to finish. Cut the other half of the lime into wedges to serve.

*If using raw prawns, add them in at the same time with sweet corn and seasonings.


Peanut Butter Blossoms

Yield: 15 cookies


125g smooth peanut butter
80g maple syrup
1tbsp flax meal + 3tbsp water
40g oat flour
40g porridge oats
1/4tsp baking soda
1/8tsp salt
15 dark chocolate chunks (70%)

(1) Soak flax meal in water and set aside. Line baking sheet with silicone mat or baking paper.

(2) In a small bowl, whisk together oat flour, oats, baking soda and salt. Set aside.

(3) In a mixing bowl, combine peanut butter, maple syrup and flax egg, mix well. Then, add dry ingredients into the wet. Mix until well incorporated.

(4) Preheat oven to 180c. Using the smallest-size icecream scoop or a spoon, scoop batter onto prepared baking sheet leaving a gap between one another. Then, using your fingers slightly press and shape each scoop nicely into however you want the cookies to look like in the end, as batter does not spread during baking. Lastly, press a chocolate chunk into center of each cookie. Bake in preheated oven for 12 minutes.

(5) Leave cookies on baking sheet to cool for 10 minutes before transferring them onto wire rack to cool completely.


Vegan Shepherd’s Pie with Sweet Potato


Sweet Potato Mash
- 1.15kg sweet potatoes
- 1/8tsp salt
- 1/8tsp ground black pepper
- 120ml unsweetened soy milk

Veggies Filling
- 500g closed cup white mushrooms
- 200g, 3 stalks of celery
- 300g carrots
- 150g, 1 medium size brown onion
- 4 cloves of garlic
- 530g cooked green lentils drained from can
- 2tbsp red wine vinegar
- 1tsp light brown sugar
- 1tsp dried mixed herb / Italian herb seasoning
- 400ml vegetable stock (1 stock cube dissolved in 400ml water)
- 1+1/2tbsp plain flour

(1) Have all veggies chopped and garlic minced.

(2) Poke holes on sweet potatoes and cook in microwave oven at 800W for 6-14 minutes depending on the size. Turn half way through. Set aside to cool.

(3) Cook chopped veggies on high heat without oil for 15 minutes or until all liquid has evaporated.

(4) Meanwhile, scoop sweet potatao flesh into a mixing bowl, add salt, ground black pepper and soy milk. Mix until smooth and creamy. Cover and set aside.

(5) Into the sauteed veggies, add drained lentils, red wine vinegar, sugar, herb and most of the vegetable stock. In a small bowl, whisk remaining stock with flour. Once smooth, stir into the veggies and lentil mixture. Continue to cook until mixture thickens, about 10 minutes, stirring constantly. Also, preheat oven to 220c.

(6) Transfer veggies filling to a large baking dish and smooth with a spatula, then spread the sweet potato mash over the top in an even layer and smooth over again with a spatula. Bake in preheated oven for 25 minutes until sweet potatoes have browned slightly.

(7) Remove from oven and let cool for 5 minutes before serving.

Creamy Cauliflower Soup


or: Creamy Broccoli Soup

- 1 vegetable stock cube

- 1/2tsp onion granules

- 1/2tsp garlic granules

- 1/4tsp Italian herb seasoning

- 800g frozen cauliflower florets or 1kg frozen broccoli florets

- 650ml boiling water or 400ml boiling water

Place all ingredients in a saucepan. Bring to a boil and then cook covered on low heat for 10 minutes. Puree the soup, season with ground black peper to taste. Serve hot as it's, or with crackers or breadsticks.

Dessert in a Breakfast Smoothie

Yield: 2x 500ml breakfast smoothie | Base ingredients for all:

- 200g frozen cauliflower florets
- 150g zucchinis
- 65g young spinach
- 200g ripe banana's flesh (~2 small bananas)
- as much water as required to obtain 2x 500ml servings



50g roasted pecans
1tsp ground cinnamon
1tsp maple syrup


400ml light coconut milk
2tbsp unsweetened cocoa powder


4tbsp peanut butter powder
2tbsp unsweetened cocoa powder
20g dark chocolate chips (72%)


Chewy Ginger Molasses Cookies

Yield: 14 cookies


- 3tbsp (30g) oat flour
- 1/8tsp salt
- 1/4tsp baking soda
- 1/4tsp ground cinnamon
- 1tsp ground ginger
- 1tbsp flax meal + 3tbsp water
- 125g smooth peanut butter
- 60g light brown sugar
- 2tbsp black treacle
- 1tsp vanilla extract

(1) Soak flax meal in water and set aside. Line baking sheet with silicone mat or baking paper.

(2) In a small bowl, whisk together flour, salt, baking soda, cinnamon and ginger. Set aside.

(3) In a mixing bowl, combine peanut butter, sugar, treacle, vanilla extract and flax egg, mix well. Then, add dry ingredients into the wet. Mix until well incorporated.

(4) Preheat oven to 180c. Using the smallest-size icecream scoop or a spoon, scoop batter onto prepared baking sheet leaving a 5cm gap between one another, (optional: then using your fingers slightly press and shape each scoop into circle, so that cookies will spread and shape nicely while baking.) Bake in preheated oven for 12 minutes.

(5) Leave cookies on baking sheet to cool for 10 minutes before transferring them onto wire rack to cool completely.


Roasted Tomato and Eggplant Soup



- 500g / 6 tomatoes

- 500g / 2 eggplants

- 3 cloves of garlic

- 1tbsp light olive oil

- 1/2tsp Italian herb seasoning

- 1tbsp tomato puree

- 600ml vegetable stock

- pinch of ground black pepper

(1) Preheat oven to 220c. Line two rimmed baking tray with silicone mat or baking paper.

(2) Half tomatoes and chop eggplant into cubes of similar sizes.

(3) Toss tomatoes together with crushed garlic with 1/2tbsp oil and 1/4tsp herb. Spread them out onto one tray. Toss eggplant with remaining oil and herb. Spread them out onto another tray.

(4) Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for another 10 minutes.

(5) Transfer the roasted vegetables to a stock pot. Add vegetable stock and tomato puree. Cook uncovered on low for 10 mins. Season with black pepper. Then blend with an emersion blender until smooth.


Detox Turmeric Squash & Lentil Soup


- 1/2tbsp light olive oil
- 1 medicum size brown onion, finely diced
- 3 stalks of celery, finely diced
- 4 cloves of garlic, minced
- 1/4tsp hot chilli powder
- 2tsp dried italian herb seasoning or mixed herb
- 2tbsp turmeric
- 1tsp ground cumin
- 1/2tsp ground ginger
- 1/2tsp ground black pepper
- 400g red lentils
- 1.8kg chopped butternust squash
- 1 vegetable stock cube
- 2L boiling water
- 200g kale
- 1/2 lemon

(1) Saute onion, celery and garlic with oil over medium heat for 5 minutes. Add chilli powder and herb and cook for another 2 minutes. Then, add turmeric, cumin, ginger, black pepper and lentil and stir fry for 2 more minutes.

(2) Next, add butternut squash and vegetable stock. Bring to a boil and cook covered on low for 20 minutes.

(3) Finally, add kale and continue to cook uncovered for the last 10 minutes. Stir in lemon juice before turning off the fire.

Serve hot as it is or with crackers. ENJOY!!!