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.