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15/12/2021

2 cups dried chickpeas, covered with water and 1/2 teaspoon baking sode for 18 hours minimum. Rinse and drain very well.

1 parsley
3/4 cup corriander
1/2 cup dill
4-8 cloves of garlic to taste
1 small onion cut into quarters
1 tablespoon corriander powder
1 tablespoon cumin powder
1 teaspoon paprika (optional)
salt to taste (I personally would have use 2 teaspoons)

1.5 tablespoons plain flour (you could use besan or gluten free flour)
2 tablspoons sesame seeds (toasted)
2 teaspoons baking powder

Add the rinses drained chick peas to a food processor along with the next 9 ingredients and process.
Transfer to an air-tight container and leave in the fridge overnight.

Before rolling, add the flour, baking powder and sesame seeds
Mix well
Roll with wet hands into falafel shaped patties
Put on a baking tray lined with baking paper (or deep fry)
Spray the falafels with olive oil spray
Bake in a moderate oven for 15 to 20 minutes
Serve on pitta with tabouli or garden salad and a drizzle of tahini sauce
Enjoy!

03/11/2021

makes 1 x lamingtin size
Ingredients:
2 cup Dark choc/carob chips
1 cup Vegan butter (nuttelex is a good option)
6 tablespoons cocoa/cacao/carob powder
4 tsp Vanilla Essence
2 cups Raw/brown/coconut sugar
1 1/2 cups Coconut yoghurt
1/2 cup Coconut cream
2 1/2 cups Plain flour
1 tsp Salt
1 tsp Baking soda
2 cups Chopped nuts of your choice, I used walnuts
Instructions:
Preheat oven to 175°C. Line a lamington tray with baking paper
In a bowl mix together choc chips and butter.
Either on a double boiler or in a microwave, melt them together.
Add in vanilla and cocoa powder and mix well.
In another bowl mix together flour, salt and baking soda. Keep aside.
In another bowl, whisk coconut yoghurt, coconut cream and sugar together to combine
Add in the melted chocolate mixture and whisk until incorporated.
Now finally add the flour mixture and mix well.
Pour it into the lamington tin and top it with the nuts.
Bake for 30 minutes and cool overnight.
Slice into squares and enjoy

13/10/2021

TOFU FOO YUNG RECIPE
2 tablespoons oil
1 cup snow peas, cut into 2 cm pieces diagonally
1 cup fresh mushrooms, thinly sliced
8 green onions, thinly sliced
2 cups fresh bean sprouts
1 440-450g block of firm tofu
2-3 tablespoons soy sauce
¾ cup plain flour (can use cornflour, tapioca flour, potato flour or GF flour)
3 tablespoons nutritional yeast
2 teaspoons baking powder

Preheat oven to 180°C. In a wok or frypan, add oil and sauté snow peas, mushrooms and onions over low heat for about 5 minutes. When vegetables are crisp-tender, mix in bean sprouts. Remove from heat and set aside.

Blend or process 3/4 block tofu, flour, nutritional yeast and baking powder. Crumble the remaining 1/4 block of tofu into a mixing bowl, add the vegetables and tofu mixture and mix well.

On an oiled baking tray, make eight or nine rounds, about 1 cm thick using approx. ½ cup of the mixture for each round. Leave about 2cm space between the rounds. Bake for 20 minutes in a moderate oven, flip over and bake 10 - 15 minutes more.
Serve hot over rice or noodles with Mushroom Gravy.

Mushroom Gravy:

2 cups cold water
4 tablespoons soy sauce
2 tablespoons arrowroot powder (or corn flour)
1 tablespoon vegan stock powder
½ cup fresh mushrooms, diced small

Mix gravy ingredients together in a saucepan and
cook over a low heat, stirring until thickened.

Tofu Rolls

28/09/2021

We are super excited about Wellbeing Day Festival Brisbane 2021 💥🥳
Fun filled community festival with everything wellbeing! Including Yoga, Meditation, Wellness, Wisdom, Sacred Music and more!

Its a perfect event to uplift our physical, mental, emotional and spiritual wellbeing 😎🙌🙏
Over 30 Presenters & 20 Programs 🤩
October 17, 3 pm, Orleigh Park
Tickets: https://bit.ly/wellbeing-day-2021

22/09/2021

Chili Oil Recipe
Ingredients
• 2 tbs sesame seeds
• 1 cup neutral vegetable oil with high smoke point (sunflower or peanut)
• 2 cloves garlic, whole and squashed slightly (use a knife handle)
• 1 inch chunk ginger, peeled
• 1⁄2 cup chilli flakes
• 1 bay leaf
• 1 stick cinnamon
• 1 whole star anise
• 2-3 whole dried red chillies (Asian Grocers)
• 1 teaspoon Sichuan pepper (Asian Grocers, if you can't fine, sub with black pepper)
• 1 teaspoon Chinese five-spice powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black vinegar (Asian Grocers)
Method
1. Heat a pot over high heat and toast the sesame seeds, tossing them in the pot until they are
golden grown. Pour the sesame seeds into a heat-safe bowl. In the bowl add the chilli flakes, bay leaf, cinnamon stick, star anise, chillies, Sichuan pepper powder, Chinese five-spice powder, salt, black vinegar and MSG if you’re using this. Set aside.
2. In the same pot, add the oil, garlic and ginger and heat on medium-high. When the garlic and ginger turn golden brown, remove these and continue heating until you reach about 120 degree which should be about the same time the ginger and garlic start browning.
3. Pour the oil over the chilli mix and allow to cool completely.
4. Transfer the mixture into an air-tight jar and store in the fridge.

15/09/2021

For the spring rolls:
Spring roll wrappers
Bananas (cavendish are best)
Oil for frying or baking

Cut bananas in half or quarters
Wrap them in spring roll wrappers
Fry in oil or brush brush with oil until golden brown and crispy

For the Dipping Sauce:
1/3 cup coconut or brown sugar
1/2 cup coconut milk/cream
2 tablespoons vegan or dairy butter
Put all ingredients in a saucepan and bring to the boil, simmering for around 5 minutes, take off the heat and allow to cool

08/09/2021

Chickpea Flour Gravy

4 tablespoons olive oil
1 teaspoon mixed herbs
½ teaspoon dried thyme
¼-½ teaspoon black pepper
1 cup of chickpea flour (besan flour)
3 cups water
1 tablespoon lemon juice
2 tablespoons soy sauce
¼ cup nutritional/savoury yeast (optional)

Sauté the first 4 ingredients in a saucepan for a minute or so. Add the chickpea flour and continue to sauté until lightly toasted. Take off the heat and allow to cool a little, to help prevent lumps forming in the gravy! Using a whisk add the water gradually. Return to heat and bring to a boil to thicken. Add the lemon juice, soy sauce and nutritional yeast and stir in thoroughly. (This tasty gravy can be used with many main dishes.)
Gravy will keep in the fridge for up to 7 days. It will thicken when cooled so just add more water, whisk and then heat it up.

01/09/2021

We had technical issues with this video 2 weeks ago, so decided to re-post.
1 x 900g block regular soft tofu
4 cups fresh strawberries
1 cup liquid sweetner, maple/honey
3 tablespoons fresh lemon juice
3 tablespoons oil (one without much flavour like sunflower or rice bran)
2 teaspoons vanilla
pinch salt
Blend all ingredients well and pour into glasses or cups
Refrigerate until set, anywhere from 1 hour to overnight depending how firm you like them.

25/08/2021

Chocolate Salami
Ingredients:
1 400g packet of digestive biscuits or plain biscuits of your choice
1 cup mixed nuts roasted or raw or nut of your choice, you may like to add only pistachios or almonds for example
2 cups dark chocolate, block or chips, anything goes
1 cup coconut cream
Method:
In a large plastic bag, beat the biscuits into small pieces using a rolling pin
Coarsely chop the nuts, I only cut the large nuts like Brazil nuts and walnuts roughly, I like it chunky.
Heat the chocolate and cream in the microwave or in a double boiler until just melted, don’t overdo it, you don’t want to cook the chocolate.
Add the biscuits and nuts to the chocolate and mix well
Spread out a large piece of plastic wrap and pour the mix into a rough log shape Gently roll the log up so it is tightly wrapped
Secure each end tightly like a lolly wrapper
Refrigerate until firm
Once firm, unwrap, roll in icing sugar and slice
This would make approx. 26 slices depending on how thick you cut the slices Would last in the fridge for 2 weeks and it also freezes well.

18/08/2021

3 cups plain all purpose flour
2 cups sugar (I used brown)
2 teaspoons bi carb/baking soda

1 1/2 cups water
10 tablespoons neutral tasting oil (I used sunflower)
1/2 cup lemon juice
2 tablespoons vinegar
2 teaspoons vanilla extract

In a large bowl, mix the dry ingredients well
In a second bowl, mix the wet ingredients well
Add the wet ingredients to the dry and mix well
Pour into a greased baking tin
Bake in moderate oven for approx 45-50 minutes or until a sharp knife inserted into the centre of the cake comes out clean.

Dust with icing sugar or:

Cream cheese frosting
1 x 150g packet of cream cheese
125 grams butter (just over half a cup)
1 1/2 teaspoons vanilla extract
3 cups icing sugar
mix until smooth and creamy

Lemon Frosting (vegan)
2 tablspoons soft vegan butter
3 cups icing sugar
1 teaspoon vanilla extract
1/4 cup lemon juice
Process butter, sugar with electric mixer. Drizzle in the lemon juice, checking consistency, until creamy and spreadable.

Address

320 Montague Road, Cnr Of Skinner
West End, QLD
4101

Opening Hours

Monday 10am - 3pm
Tuesday 10am - 3pm
Wednesday 10am - 3pm
Thursday 10am - 3pm
Friday 10am - 3pm
Saturday 10am - 3pm
Sunday 10am - 3pm

Telephone

+61473124540

Website

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