Creamy pasta is one of my faves and this one is one of the best yet. Ingredients (Serves 2) 1 Can of Young Green Jackfruit 1 Bunch of Greens (of your choice) 1 Onion 3 Cloves of Garlic (sliced) 2 tbsp Cashew Nuts Vegan Bechamel Sauce (add as much as you would like) 2 tbspContinue reading “Cashew and Jackfruit Spaghetti”
Category Archives: Recipes
Aubergine Parmagiana
Ingredients (serves 2) 1 large Aubergine or 4 small ones 1 onion 1 can chopped tomatoes 3 cloves garlic 1 bay leaf 1 tsp italian herbs 1 tbsp vegemite or marmite 1 cup of cashew bechamel sauce. 1 tbsp nutritional yeast for serving A handful of chopped almonds for serving Step 1 Slice and saltContinue reading “Aubergine Parmagiana”
Beet Bourginon
This is a great comfort food for cold days/nights or if you have an abundance of beetroot. Ingredients 1 onion (diced) 4 cloves of garlic 8 small beetroot or 4 biggies 4 medium carrots, chopped into chunks 1 celery stick 2 sprigs of thyme 2 tbsp tomato paste 1 cup of red wine (or aContinue reading “Beet Bourginon”
Kale, pomegranate and sweet potato salad with black tahini dressing
Ingredients Serves 2 as a main meal or 4 as a side dish. Seeds of ½ a pomegranate 1 sweet potato 1 tbsp paprika 1 tbsp tomato paste 1 carrot (grated) 1 handful of almonds 1 bunch of dill 4 big leaves of Kale or more if you wanted 3 spring onions Dressing 1 tbspContinue reading “Kale, pomegranate and sweet potato salad with black tahini dressing”
Cashew Bechamel Sauce
Ingredients (enough for 2 or one very saucy meal) 200g Cashew nuts 150ml hot water 1 tbsp mustard 1 tbsp nutritional yeast 1 tsp soy sauce 1 clove of garlic Salt and pepper to taste Step 1 Weigh out the cashews and then soak in the hot water for 10 minutes. Step 2 Blend theContinue reading “Cashew Bechamel Sauce”
Jackfruit Masala
Ingredients (serves 2 without rice) 1 can of young green jackfruit ½ white onion 1 carrot ½ aubergine 250ml coconut milk 3 cloves of garlic 1 inch of ginger 2 tbsp masala curry paste 1 spring onion 100ml vegetable stock Step 1 Strain and rinse the young jackfruit. Step 2 Heat a little oil inContinue reading “Jackfruit Masala”
Tempeh, Lentil and Kale Stew
This tastes better a day later, so I would recommend cooking it then leaving it overnight and having it the next day or food prepping for the week. Ingredients 200g Tempeh ½ cup yellow lentils 2 mushrooms (of your choice) 1 onion ½ aubergine (or 3 thai eggplants) 1 cup of chopped kale 1 mediumContinue reading “Tempeh, Lentil and Kale Stew”
Chickpea “Cookie Dough”
If you want a healthy alternative to cookie dough, and like chickpeas then this is a deliciously morish recipe. Shove some in your banana nice cream, smoothie bowls or literally chow down with a spoon! Ingredients 1 can of Chickpeas (drained and rinsed) ¼ cup of maple syrup 2/3 cup of peanut butter (smooth plainContinue reading “Chickpea “Cookie Dough””
Zesty Tempeh Bowl
When you feel like you need all the greens! Also all the vegetables are local organic produce in Bangkok and the tempeh is made locally from Tylan Tempeh. It even gets delivered wrapped in banana leaves! Ingredients (serves 2) 200g Tempeh (I used Granola Tempeh) 1 cup sugar snap peas 2 small pak choi (orContinue reading “Zesty Tempeh Bowl”
Soy Ginger Noodles
This is great for a lazy day when you don’t fancy cooking. You could also add a dollop of peanut butter to this recipe to make satay noodles. Ingredients (serves 2) 1 packet of straight to pan noodles or fresh noodles (I used tapioca based ones) 3 dried red chillies 2 baby corn 1 bokContinue reading “Soy Ginger Noodles”
