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””

Chocolate nut protein balls

These are great to have before or after a workout. I have also found them to be pretty handy when intermittent fasting, if you’re out and about when your fasting window starts and are starving! Ingredients (makes 10) 70g chocolate protein powder (vegan of course) 10 dates ½ cup of nuts (I used peanuts becauseContinue reading “Chocolate nut protein balls”

Mango, Asparagus and Tempeh Salad

THIS SALAD IS THE BOMB! Sweet, spicy, tangy goodness. Ingredients 1 Ripe Mango 6 Asparagus Spears 200g Tempeh (I used soy granola but you can use any you want!) ½ green pepper (capsicum or bell pepper) 1 onion 3 cloves of garlic 2 red chillies 2 tbsp curry powder 1 tsp turmeric 1 tsp paprikaContinue reading “Mango, Asparagus and Tempeh Salad”

Grijalvo’s Salted Caramel Cupcakes

You wanted more sweet treats well you’ve got it! My partner in culinary crimes (who lives in Australia) has been busy cooking his heart out and making these delicacies! Ingredients (makes 12) For the cakes 150g light soft brown sugar 75ml sunflower oil ½ tsp vanilla extract 250g dairy-free soya yogurt 1 tsp apple ciderContinue reading “Grijalvo’s Salted Caramel Cupcakes”