Category: Recipes


Vegan Chargrilled Capsicum, Cous Cous and Preserved Lemon Salad

”Cous Cous’ – The food so nice, they named it twice. You can also substitute with quinoa, risoni, freekeh, bulgur or barley. This salad will last in an air tight container in the fridge for up to 4 days as long as you don’t add the dressing’


Makes 4 serves

  • 2 cups cous cous
  • 500ml boiling water
  • ½ red onion, thinly sliced
  • ¼ cup pine nuts, toasted
  • 1 slice preserved lemon, rind only, washed, finely chopped
  • 2 red capsicums, chargrilled, thinly sliced
  • ½ bunch mint, finely shredded
  • ½ bunch parsley, finely shredded
  • Smokey Cream
  • ½ cup vegan sour cream
  • 2 tsp smoked paprika
  • 1 tsp flaked salt
  • juice of 1 lemon


1. In a large bowl, soak the cous cous and boiling water for 5 minutes. Once the cous cous has absorbed the water, ‘fluff’ using a fork until it is crumbled.

2. Stir through the onion, pine nuts, lemon, capsicum, mint and parsley and toss well to combine.

3. In a bowl, stir together the sour cream, paprika, salt and lemon and serve next to salad.


Coconut Rice Vegan Salad

Cooking your rice in coconut gives it a creamy texture and flavour that is perfectly matched with a zesty dressing. Make this salad in advance and dress just before eating for a quick lunch or dinner. If you have any left over rice, serve it up with some brown sugar for an instant rice pudding

Makes 4 serves


2 cups long grain rice, rinsed thoroughly
1 litre water
270ml lite coconut milk
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
1 handful of snow peas, thinly sliced
2 cucumbers, diced
4 shallots, thinly sliced
1 cup wombok, thinly sliced
1 cup roasted cashew nuts, lightly salted


1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1 tsp hoi sin sauce
1 tsp sweet chilli sauce
1 tbsp rice wine vinegar

1. Place the rice and water into a pot and cook until done, approximately 20 minutes on high heat. Turn the heat down to a low setting and stir through the coconut milk and continue to cook until absorbed. Turn out onto a large tray, spread evenly, cover with plastic wrap and
place into the fridge to cool.

2. In a large salad bowl, toss the rice with the rest of the salad ingredients.

3. To make the dressing: place all ingredients into a bottle and shake well to combine. Pour over salad and serve immediately.


Vegan Vermicelli Noodle Salad

This salad is a great lunch or dinner option on its own but teamed up with a spicey curry and some coconut rice, it’s a feast. Try different cabbages to mix up the texture everytime


  • 125g dried vermicelli noodles
  • 1 cucumber, halved, thinly sliced
  • 1 carrot, finely diced
  • 1 capsicum, thinly sliced
  • 1/4 wombok (Chinese cabbage), thinly sliced
  • 1 bunch coriander, roughly chopped, soaked
  • 1/2 cup salted peanuts, roughly chopped


  • 1 birds eye chilli, thinly sliced
  • juice and zest of 1 lime
  • 2 tsp brown sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 clove garlic, minced
  • 1cm piece ginger, minced
  1. Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 2-3 minutes to soak. Use a fork to separate, drain and set aside.
  2. To make the dressing, add all dressing ingredients to a sealable jar and shake until smooth, approximately 1 minute.
  3. In a large bowl, toss together the remaining salad ingredients and drizzle over the dressing.

Vegan Strawberry and Vanilla Jam

‘With strawberries at a reasonable price this time of year, try this jam on some toast or stirred through a quick porridge. You can use frozen strawberries if you don’t have access to fresh’

Quick Strawberry and Vanilla Jam


  • 300g strawberries, tops removed, diced
  • 1/4 cup caster sugar
  • Rind of 1 lemon
  • 1 vanilla bean, split (sliced down the centre)


  1. Place the strawberries, sugar, lemon rind and vanilla bean into a heavy based 1 litre saucepan. Stir over a low heat until the sugar has dissolved and the strawberries produce a small amount of juice.
  2. Simmer over a low heat, stirring occassionally. This process should take about 10 minutes.
  3. Pour jam into a sterilised jam jar and seal the lid. Allow to cool upside down.

Fennel, Pea and Mint Vegan Soup

With the colder weather closing in, this hearty soup is the perfect cure for your Winter blues. Serve it up with some toastie bread and maybe even a dollop of vegan cream cheese.
 Makes 8 serves (entree) or approx 60 shots !


  • 3 small onions (cocktail), thinly sliced
  • 3 cloves garlic, minced
  • 1 small fennel bulb, thinly sliced
  • 1 medium potato, roughly chopped
  • 2 sticks celery, diced
  • 2 tsp fresh thyme
  • 2 sprigs mint, leaves only
  • 1/2 tsp cracked black pepper
  • 375ml vegetable stock
  • 900ml water
  • 2 cups frozen peas
  • 2 tsp flaked salt
  • 125ml coconut cream
  • Juice of 1 lemon


  1. Place the onion, garlic, fennel, potato, celery, thyme, 1 sprig of mint, pepper, stock and water into a 4 litre pot and allow to simmer over a low heat for 30 minutes.
  2. Add the peas and salt and allow to simmer for a further 2 minutes. Stir through the coconut cream and blend until smooth, using a stick mixer.
  3. Serve with a squeeze of fresh lemon juice.


Fennel-Pea-and-Mint-Soup2Thanks Cassie for this great recipe !


Vegan Thai Sweet Potato Soup

With the colder weather coming on, we all need a hot bowl of comfort for dinner. If you don’t have a high tolerance for chilli, use a long red chilli in place of the Birdseye chilli. Make sure you freeze a portion for later!

Makes 4 serves


  • 1 tbsp vegetable oil
  • 2 cloves garlic, thinly sliced
  • 1 brown onion, roughly chopped
  • 1 birds eye chilli, thinly sliced
  • 1 tsp brown mustard seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 500ml vegetable stock
  • 2 tsp salt
  • 250ml water
  • 270ml can light coconut milk
  • Juice of 1 lemon

Crunchy Sweet Potato Pieces

  • 1/2 cup canola oil
  • 200g sweet potato, peeled, diced into 1cm pieces
  • 1 teaspoon pink rock salt
  1. In a 2 litre pot, heat the oil over a medium heat and saute the garlic, onion, chilli and brown mustard seeds until golden brown.
  2. Add the coriander, cumin, turmeric and ginger and allow to saute for 1 minute, stirring constantly. Add the vegetable stock, salt, water and sweet potato and allow to simmer over a low heat for 30 minutes.
  3. Add the coconut milk and simmer for a further 1 minute and blend until smooth, using a stick mixer.
  4. Using a frypan, heat the canola oil over a medium heat and then fry the sweet potato pieces until golden brown and cooked through. Allow to drain on paper towel and sprinkle with salt.
  5. Serve soup in bowls or glasses and sprinkle with sweet potato pieces. Squeeze fresh lemon juice over the soup bowls just before serving.


Thanks Cassie for this great recipe !


Samosas Recipe From Cassie

I make these in large quantities and serve them with a quick salad for an easy dinner or take them over to a friends house for an appetiser with a glass of wine. Place sheets of baking paper between them before freezing to avoid sticking


Makes 36


  • 3 tbsp olive oil
  • 2 tsp brown mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 small brown onion, diced
  • 1 clove garlic, minced
  • 1 potato, peeled, 1cm diced, cooked
  • ½ cup frozen peas, thawed
  • ¼ cup coriander leaves, roughly chopped
  • 4 sheets frozen puff pastry, thawed
  • 3L vegetable oil, if using a deep fryer
  • 1/4 cup sweet chilli sauce, to serve
  1. In a frypan, heat the olive oil over a medium heat and add the mustard seeds, turmeric, cumin, ground coriander, curry powder, onion and garlic to the pan and sauté until golden brown.
  2. Add the potato, peas and coriander and gently fold together, breaking the potato up slightly.
  3. Using a 7cm round cookie cutter, cut the pastry out and add a teaspoon sized amount of mixture to the centre of each round. Pinch the sides together to create a half moon shape and set aside. Repeat until all are folded.
  4. Preheat oil in the deep fryer to 180°C for approximately 15 minutes.
  5. Place approximately 8 samosas into the deep fryer basket and lower into the hot oil. Deep fry for approximately 3 minutes or until golden brown. Repeat until all samosas are deep fried. Allow to drain on paper towel.
  6. Serve with sweet chilli sauce.

NOTE: If you are not using a deep fryer, brush samosas with extra olive oil using a pastry brush and bake in a fan forced oven at 200C for approximately 25 minutes or until golden brown.