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Category Archives: mains

Potato cauli mash bake, the epitome of comfort food methinks

I made this last Wednesday to rave reviews. I didn’t actually think it was going to be THAT good.. after all, I’ve made so many vege and white sauce bakes before, but somehow this had everyone drooling, and I got a comment here the next day from April asking me to post this.. so, here goes! Sorry, no photo, as I said, I didn’t think it was going to be worth posting but it seems it was. ūüôā Anyway, its gluten, dairy and sugar free!

Serves 10

10 large potatoes, peeled and chopped into circular disks. I used Agria

3/4 regular sized head of cauliflower

1 L soy milk

1/3 cup rice flour

1/2 cup light tasting oil

6 drops stevia liquid

paprika, for sprinkling

1/8 tspn nutmeg, ground

2 tspn salt

3/4 cup sunflower seeds

1 recipe vegan cheese (recipe here)

Method: Chop the potatoes and cook them on the stove until just cooked. Chop the cauliflower into tiny pieces and boil it too until soft.

In the meanwhile, make a white sauce. Heat the oil at low temp. Saute the rice flour, nutmeg and 1 tspn of th salt for half a minute. Turn off heat and add soy milk. Stir well. Add the stevia. Now bring to the boil. Your element should be on moderate heat, and you’ll need to stir heaps to stop it from sticking.

Make the vegan cheese. The recipe for it is in this post

Toast the sunflower seeds until slightly browned, and grind them, either in a spice grinder or with a mortar and pestle.

Now, put it all together. In a large shallow baking dish spread out all the potatoes. Now sprinkle them with some salt. On top of this, arrange the cauliflower. Press it all down so it’s nice and compacted. On top of this, pour the white sauce. On top of the white sauce, sprinkle the toasted seeds. On top of that, drizzle some of the vegan “melted cheese.” And to top it off, sprinkle some paprika.

Bake at 200 degrees celcius for around 25 mins, or until the white sauce/ cheese layer is bubbling and golden. Serve hot!


Millet sushi.. as healthy as sushi comes!

I’ve been on such a sushi buzz for the last fortnight! Seriously. Quinoa sushi, fruit sushi, regular sushi.. ¬†This is my new favourite though!

So its no big secret that the sushi that you buy in a shop isn’t exactly health food, although many people seem to think so. White rice= no real nutrition, added cane sugar= not the best and oily mayonaisse in the fillings, or loads of sugar and salt are some of their unfortunate features. Enter millet sushi! No sugar, oil or white rice to be seen!

Millet sushi filled with teriyaki tofu and avocado.. vegan, gluten and sugar free

2 cups millet

1/2 an avocado

100grams tofu, thinly sliced and marinated in soy sauce with 1 tspn ginger, a small pinch of hing, 5 drops stevia and 2 tbspns chinese sesame paste

nori (for rolling)

pinch salt

2 Tbspns rice vinegar


Toast the millet by putting it in a pan on the stove on a low heat, and stirring it every now and then for about 10 mins until it’s golden and smells nutty.

Add 2 cups water. Stir every min or two so it doesn’t stick to the bottom. Now add 2 cups more water. Stir again until its all gone.. Now 2 cups more! Once all this water is gone, it should be cooked through.

Transfer the rice to a shallow container and mix through the vinegar and salt.

Wait for it to cool.

Meanwhile, transfer the marinating tofu to a lined baking tray and put into an oven set to “grill.” ¬†Drizzle a little of the marinade over the top.¬†Depending on how fast your grill is, you want them to be in there for 1o mins-25 mins until golden and crispy. Just keep checking. You don’t want them to burn..

Now the millet should be cool.. Hurrah!

Roll up the sushi by placing a sheet of nori on top of your sushi mat, and spreading out a thin layer of millet. At the end closest to you, place a line of tofu and avocado. Now roll up tightly, tucking the nori sheet inside itself, into a nice cylinder of goodness.

Serve with miso soup, wasabi, soy sauce and pickled ginger. Nom!


Simple and tasty red kidney bean curry

Like many people I’ve met, including many vegans, I don’t really like kidney beans- and I’ve never met anyone who loves them to pieces. I’m not sure what it is- the taste? The texture? However, these protein packed little beans really come into their element in a red bean curry like this- and if the sauce is well spiced enough, you won’t even notice the taste of the kidney beans! Serve it with a splash of tofu “yoghurt” and either basmati rice or a fresh indian bread and you’ve got a full meal!


vegan kidney bean curry with tofu yoghurt

Serves 10!


1/3 cup oil of your choice

1 large knob ( about 8cm x 8cm) ginger, peeled and finely grated

2 large green chillis, seeded and minced

3/4 tspn hing

1 1/2 tspn ground turmeric

2 tspn ground cumin

2 tspn ground coriander

1 tspn cumin seeds

1/2- 1 tspn cayenne pepper (you decide, do you like hot food?)

600 gram can chopped tomatoes

8 drops liquid stevia

1/2 tspn cinnamon powder

1/2 cup coconut cream (or milk)

2 cups water

5 cups cooked kidney beans

1 cup coarsley chopped coriander, plus a bit extra, to garnish.

1 brocolli, washed, florets chopped into bite sized pieces

1/4 large crown pumpkin, chopped into bite sized pieces

1/2 a bunch of silverbeet,  washed and coarsely chopped

1 lemon worth of lemon juice


Heat the oil in a sauce pan. Add the cumin seeds and fry until golden ¬†brown. Then add ginger and chillis and fry for a little bit. Then add coriander, cumin, cayenne pepper and fry for a minute. Add tomatoes, cinnamon, stevia and let cook for another couple of minutes. Add water and then veges, and let it simmer for about 15 mins until the veges are cooked. Then add kidney beans and coconut cream, and simmer for another 5 mins. Take off heat and add lemon juice, coriander and salt. That’s it!

Tofu and coriander¬†“yoghurt”:

In nz you can’t get unsweetened soy yoghurt in the shops. I do make my own soy yoghurt from a starter culture, but if I haven’t planned ahead and made any, this is what I do:

350grams silken tofu

1/2 cup lemon juice

1/2 tspn apple cider vinegar

1/4 tspn mustard powder

3 tbspns flavourless oil

1/3 cup chopped coriander leaves.

Blend all together and serve a dollop on top of each plate of curry!

Vegan “omelette” with greens, cauli mayo and stevia sweetened ketchup…

I used to be into omelettes in my omnivorous days, however its been 3 years since I last ate eggs, and until last week, I didn’t even know that vegan¬†omelettes¬†existed.. so I have been omeletteless for a long time. Enter Vegan Richa’s rendititon:¬† I saved this recipe when I saw it last week and finally had the¬†opportunity¬†to try it. So. tasty.

Vegan omlette, sugarfree ketchup, paprika potatoes, salad and cauli mayo :)- what a feast!

I made a few changes to her recipe- I substituted hing for garlic powder, silver beet for spinach and extra linseed instead of oats. Her ¬†instructions are awesome, so I don’t think I need to add anything else.. seriously, the black salt use is inspired.

So I was halfway through cooking these tasty morsels when I realised that I didn’t know what to serve them with- it needed to cook while I kept working on frying the main event. Eventually I decided on paprika roast potatoes, ketchup, salad and cauliflower mayo.

Vegan, sugar free, gluten free omlette wrap

Sugar free ketchup:

Tomato sauces are always packed with sugar to balance out the acidity of the tomatoes- liquid stevia was perfect instead.


3 cups diced tomatoes (I used canned, feel free to use fresh and boil them down  for about 20mins)

10 drops liquid stevia

1/2 a red capsicum/ bell pepper, diced finely

1/4 tspn cinnamon

1/4 tspn hing

4 cloves

1/2 tspn paprika

3 drops liquid smoke

1/4- 1/2 Himalayan salt, depending on salt preference.


Add all ingredients to a small saucepan and bring to the boil. Simmer until it thickens quite a lot, and lots of the water has boiled off (about 20mins.) Pick out the cloves, and if you like a smooth ketchup, whizz with a stick mixer for a couple of seconds. Done!

Cauliflower mayo:

I had heaps of prepped cauliflower sitting in the fridge asking to be used, so, cauliflower mayonnaise it was!

2 cups chopped cauliflower

3/4 cup suflower seeds

1/4 cup nutritioal yeast

2 Tbspns dijon mustard

1/2 cup lemon juice

1/2 cup water

1/4 cup oil

1/2 Tspn salt (Iused Himalayan)

1/8 tspn hing

1/2 Tspn black pepper

1/4 tspn cayenne pepper

1 tspn oregano (or other dried herbs, or a tablespoon of fresh herbs if you prefer) (dill tips might be nice, just a thought)


Add all ingredients to a food processor and process until smooth. I don’t have a fancy pants blender, and so to give it that smooth gloss that a high speed blender does I finished it off with the stick mixer for a couple of minutes. Somehow that whips it more into a gleaming “mayonnaise.”

Anyway, that is my lunch on this sunny Monday- I hope you have a beautiful Monday lunch too! X

cheesy filos with 2 minute plum sauce!

A while ago someone imparted wise words to me: the way to a person’s heart is filo pastry. ¬†I think it might have been Gokul Lila. Anyway, this has proved itself to be true on many occasions, so now when I want to make a really beautiful meal, I make these filo triangles.

Not the best picture :S Spinach tofu filo triangles

Filo spinach triangles:

1 pack firm tofu (or paneer if you’re not vegan)

250 grams spinach, fresh or frozen

1/4 cup nutritional yeast

1/2 a recipe of vegan cheese (see

sesame seeds

1 box pre prepared filo pastry

oil (for sticking filos together)

1/2 tspn salt

1/4 tspn pepper



Steam or boil the spinach until it reduces down to a nice green mush. Drain. While its cooking, make the vegan cheese according to the recipe that I posted the other day. Mush up the tofu with everything else except the oil, sesame seeds and filo (feel free to use your hands, although often I do this and then get “hand freeze”- a close relative to brain freeze. ūüėõ )

Then,  lay one filo sheet out, and using a pastry brush, lightly brush with oil. Put another sheet on top. Now cut the two sheets into thirds horizontally. At one end of each strip, put a little of the filling mixture. Now, take hold of one end and fold the end up into a triangle. Then fold it over again, along the strip of pastry into another triangle. Take care to keep the side that you are folding in line with the pastry strip. Continue until you reach the end, then brush a little oil at the end and stick to seal. Brush a miniscule amount of oil on top, and sprinkle a few sesame seeds. Bake for 15-20mins at 180 degrees until golden.

Serve immediately!


Now, the best thing to serve these beauties with is plum sauce.

Instant plum sauce

350 grams plum jam

1.5 Tbspn apple cider vinegar

1/4 tspn hing

1/2 tspn salt

1/2 tspn ginger powder

1/4 tspn cinnamon

1/4 cup water

Blend it all up with a stick mixer or food processor and serve!




Buckwheaty pumpkin mash bake

This is a bit like a nut loaf in texture. It makes a fantastic main, and freezes well, so its easy to make a tray and freeze it for lunches and dinners. Gluten free, dairy free, vegan and super simple. Also, once you have the buckwheat bake technique down you can make millions of variations on a theme- eg, put tofu in with the buckwheat, potato mash top instead of pumpkin.. etc etc etc.

It has lots of steps, but is actually quick to make, and you can do most of the steps while waiting for buckwheat to cook.

Buckwheat pumpkin bake


3 cups buckwheat

1/2 cup buckwheat flour

1/2 cup nutritional yeast

1 Tbspn apple cider vinegar

1 tbspn tamari

1/2 a small pumpkin or squash

1/4 cup nutritional yeast

1 Tbspn paprika

heaps of fresh coriander leaves (or parsley), coarsely chopped

1 red capsicum, finely diced

3 ribs of celery, finely diced

1 Tspn hing

1/2 cup black olives

1.5 cup suflower seeds, or pumpkin seeds, or almonds (almonds are the nicest!)

2 carrots, finely diced

1/2 Tbspn olive oil.


Toast the buckwheat in a saucepan on a moderate heat for about 5-10 mins until its nice and brown. Then add twice as much water as buckwheat, and boil until its nice and soft. If there is any excess water at the end, drain it off. Meanwhile..

toast the seeds or nuts (I use a cast iron fry pan) until they are brown. Then soak in enough water to completely cover them for about 10 mins. Then add the nutritional yeast, spices, salt and blend it with a hand mixer so its a sort of pesto consistnecy.

dice the veges (except the pumpkin) and heat the oil in the frypan. Add the hing to the hot oil, and saute for a few seconds. Then add the veges and tamari and saute, stirring often for a few mins until the carrots are softish.

Put the buckwheat, buckwheat flour, veges, coriander, sauteed veg and olives together in a bowl. Mix well, then transfer to a baking dish and bake for about 20mins until firm

Meanwhile, roughly chop the pumpkin/ squash into cubes, and boil until soft. (about 15mins.) Then drain off the water, add 1/4 cup nutritional yeast, 1/2 tspn salt, 1/2 tspn pepper and the apple cider vinegar. Puree it all together with either a masher or a mixer.

Take the bake out of the oven and spread the pumpkin mixture over the top. Now, set the oven on grill and put the bake back in the oven for 10-15 mins until the pumpkin is browned.

Top with fresh herbs and serve! Its nice to serve this with a tahini sauce, or a spicey chutney of some kind.


Pesto Pizza.. mmm

Today we made a huge batch of pesto pizzas for all the hungry yogis at the loft, to great success! Vegan and potentially sugar free(if you add stevia to the tomato sauce. . I made a quick gluten free base out of buckwheat flour, rice flour, tahini and water for a gluten free option, but next time I’ll be trying an all out yeasted gluten free base too.. I’ll keep you posted! One upside to vegan pesto pizza is definitely the low fat content compared to any other pizza- and I’ve got my best friend nutritional yeast to thank for that..

Vegan pesto pizza

The recipe has 5 parts, but don’t let that put you off- It’s not hard at all!

  • Pesto
  • Tomato sauce
  • Vegan cheese
  • Pizza dough
  • toppings!



1 cup toasted sunflower seeds

2 bunches coriander, leaves and all

1 bunch parsley, stems and all

1/3 cup oil

1/3 cup nutritional yeast

1 cup water

1/3 cup red capsicum, chopped

juice of 1 big lemon

salt (1 tspn)

hing (1/2 tspn)

Blend it all up in a food processor til nice and smooth ūüėČ

Tomato sauce:

1 can tomatoes (400g)

1/3 cup sugar or 20 drops stevia

1 1/2 tablespoon oregano

1 1/2 tablespoon thyme

1 tbspn oil

1 tspn salt

1 tspn hing

Heat oil in a saucepan. Fry hing, salt, oregano, and thyme.  Add tomatoes and sugar. Let it reduce down until its a nice thick sauce.

Pizza dough:

I just used this one from¬† How cool is it that there’s a whole website called

Vegan “melted cheese”:

You can use this in many places, but its definitely best on baked things. Lasangna, yes. Pizza, yes.Fondue, no. ¬†I have modified this from “the nectar of Gaura Yoga cooking”

1 cup water

5  Tbspn whole wheat flour

1/2 tspn mustard powder

1 tbspn olive oil

1/4 tspn hing

1/4 tspn dried hing

1/2 tspn salt

1/4 tspn ground black pepper

1/4 tspn turmeric

5 Tbspn nutritional yeast

1 Tbspn lemon juice

Whisk flour, mustard powder and water together

Heat oil in a saucepan. Fry the spices, then add flour mixture, turmeric and yeast. Bring to boil, wait 2 mins, then take off heat and add lemon juice. Voila! “Cheese”!


I used thinly sliced tomatoes and sliced black olives- nice and simple

Putting it all together:

Roll out the pizza dough and lay it on a greased pizza dish. Spread on tomato sauce, then pesto, then toppings and then drizzle vegan cheese over the top.

It sounds like a lot of prepping, but I promise that it really isn’t that complicated at all! Have a beautiful Wednesday evening x


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