Tag: vegan

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Interiors Addict Recipes

Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint of nutmeg is light, smooth and so decadent – and vegan too.”

Vegan dark chocolate, nutmeg & Oreo cheesecake with rich chocolate ganache

  • 1 packet (133g Oreo Original biscuits)
  • 40 g margarine (melted)
  • 600 g vegan cream cheese (at room temperature)
  • 200 g vegan dark chocolate (melted ½ cup (110g) caster sugar)
  • ¼ cup 55g brown sugar
  • ¼ cup 35g cornflour
  • ¼ cup 25g cocoa powder
  • ½ tsp ground nutmeg
  • 1 tsp vanilla bean paste Chocolate ganache topping
  • 100 g vegan dark chocolate (broken into pieces)
  • ¹⁄ ³ cup (80ml coconut cream Fresh berries, to serve)
  1. Preheat oven on top and bottom heat set to 160°C with low steam. Grease and line the base and sides of a 20cm round springform pan with baking paper.
  2. To make the base, place biscuits in a food processor bowl and pulse just until fine crumbs are formed. Add margarine and process until just combined. Press firmly and evenly into the base of the prepared cake pan. Refrigerate while preparing the filling.
  3. For the filling, place cream cheese into a stand mixer bowl; beat on a low speed until smooth; gradually add chocolate. Add caster and brown sugar, sifted cornflour, cocoa powder and nutmeg and vanilla; mix until smooth. Pour over the biscuit base and smooth the surface.
  4. Place cheesecake on a universal tray on level 1 and bake for 55 minutes. Transfer to a cooling rack to cool for 30 minutes before transferring to the refrigerator to cool completely, about 2 hours.
  5. To make the ganache, place chocolate and coconut cream into a heatproof bowl; heat in the microwave oven on 600W for 1 minute; stir, then continue to heat, stirring every 15 seconds, until the chocolate is fully melted. Set aside to cool and thicken slightly.
  6. To assemble, remove cheesecake from the pan and place onto a serving plate; spread with chocolate ganache. Serve with berries. Recipe notes Vegan cream cheese is quite soft and smooth, so it doesn’t need much beating to make it smooth. It’s available in most local supermarkets. Store refrigerated in an airtight container for up to 3 days. You can substitute cinnamon for nutmeg and add grated orange rind for a lovely jaffa flavour.
Dessert
cake, cheesecake, chocolate, dessert, vegan

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Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Foodie Friday: Warm spiced apple gin punch

It may not be quite the weather for a chilled cocktail on ice just yet, so why not try out…
Categories
Recipes

Foodie Friday: Vegan corn and spinach pancakes

Today’s recipe comes from plant-based foodie Rainbow Nourishments working her magic with this vegan recipe, featuring Birch & Waite dressings.

Vegan Corn and Spinach Pancakes

While we all love sweet pancakes, this savoury stack will take brunch to a whole new level.

Pancakes

  • 1 cup 125g plain, wholemeal or spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons onion powder
  • 1 cup 250g plant-based milk
  • ¼ cup 65g Birch & Waite Green Goddess Dressing & Sauce
  • ~1 cup (200g corn kernels)
  • ¼ cup 8g spinach, finely chopped
  • Olive oil (as needed)

To serve

  • Birch & Waite Green Goddess Dressing & Sauce
  • Avocado
  • Sautéed spinach
  • Cherry tomatoes
  • Herbs

Method

  1. Add all the dry ingredients to a medium-size mixing bowl and mix until combined. Add the rest of the ingredients and mix until just combined and there are no pockets of flour.

  2. Place a large fry pan over medium heat. When the frypan is hot, drizzle with a little oil. Pour about a quarter cup of batter into a pancake shape on the pan. Repeat if you still have space on your fry pan.

  3. Cook the pancakes until the edges start to dry up and bubbles appear on the surface. Carefully flip each pancake and cook until the pancake has puffed up.
  4. Serve the pancakes immediately and as desired.
Brunch, Lunch
brunch, savory pancakes, vegan

Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Corn fritters by Phoodie

Today’s recipe is brought to us via the lovely and talented Marie Phitidis of Phoodie fame. I make these regularly in my house – they make a great lunch when…
Categories
Recipes

Foodie Friday: Nasu Dengaku (miso eggplant)

This recipe was created by Chef Gianni Carrieri, culinary expert at Appliances Online.

Traditional Japanese Nasu Dengaku

Nasu Dengaku is a very quick and delicious Japanese recipe, also known as miso eggplant. It’s a vegan recipe that all the family will love, packed with flavour, simple to make and very tasty!

  • 2 large eggplant
  • 1/3 cup (80ml) vegetable oil
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tbsp chopped chives
  • 1 tsp white sesame seeds
  • 1 tsp flaky salt
  1. Preheat oven to 180°C fan forced. Line a baking tray with baking paper.

  2. Halve eggplants lengthways; trim a thin slice from the skin, which will allow the eggplant to sit firmly. Score the flesh in a diamond pattern, being careful not to slice all the way through.

  3. Heat oil in a non-stick fry pan on medium heat; add eggplant flesh side down and cook for 5 minutes or until brown and golden; turn and cook for an additional 5 minutes.

  4. Place the eggplant on the prepared tray and bake for 20 to 30 minutes or until tender.

  5. In the meantime, mix miso paste, soy sauce, sesame oil, rice vinegar and sugar in a small bowl; generously brush mixture over eggplant and cook for an additional 10 minutes until brown and golden.

  6. To serve, sprinkle with chives, sesame seeds and salt.
  • Red miso can be used instead of white miso
  • White wine vinegar can be used instead of rice vinegar
  • The miso sauce can be prepared in advance and kept in the fridge
  • It is a perfect vegan meal and can be served with other vegan recipes
  • Alternatively the recipe can be cooked straight in the oven using the fan-grill function to brown up the eggplant
  • If the miso paste is gluten-free, it can turn the recipe into a gluten-free one.
Dinner, Lunch
Japanese
eggplant, miso, traditional Japanese, vegan

Foodie Friday: Spicy sesame soba noodle stir-fry

Today’s recipe was brought to us by The Chilli Factory and was created by food and recipe blogger @thedailyfoodfeed.
Categories
Recipes

Foodie Friday: Vegan cookie ice cream sandwiches

Today’s recipe is from Charlie’s Fine Food Co. who have gone green with their first ever vegan Plant-Powered Cookie Dough. Available in two indulgent flavours, Choc Chip with Murray River Salt and Peanut Butter with Choc Chip. You can substitute any other cookie dough, ice cream and chocolate in this recipe for a non-vegan version.

Vegan-friendly cookie ice cream sandwiches

Cool down on a sunny Saturday or curl up on the couch after a long day with this delicious dessert.

  • 460 g Charlie’s Choc Chip Plant-Powered Cookie Dough

OR

  • 460 g Charlie’s Peanut Butter Plant-Powered Cookie Dough
  • 5 scoops of a plant-based ice cream of your choice
  • 1 cup vegan dark chocolate broken into pieces

METHOD for cookies

  1. Preheat the oven to 180°C (fan forced).
  2. Remove cookie dough from the refrigerator whilst oven is heating.
  3. Line an oven safe baking tray with baking paper.

  4. Roll two heaped tablespoons of cookie dough in your hands (approx 25 grams) into a ball and place on a lined baking tray.

  5. Using your hands, flatten the cookies slightly (the more you flatten the dough the crispier the cookie).
  6. Place cookies in oven and bake for 10 minutes for chewy centre or up to 13 minutes for a crunchier cookie.

METHOD for sandwiches

  1. Place dark vegan chocolate into a microwave safe bowl and melt in 30 second increments, stirring in between.
  2. Line a baking tray with non-stick paper.
  3. Place cookies bottom side up on tray.
  4. Place ice cream scoop in the centre of the cookie and drizzle with melting chocolate.
  5. Lid the sandwich with the second cookie.
  6. Place in the freezer for 1 hour to firm up before serving.
Dessert
cookie, dessert, ice cream sandwiches, quick dessert, vegan

Foodie Friday: Vegan persimmon cheesecake

This mouthwatering dessert recipe was provided by persimmon grower Kate Guthrey and Persimmons Australia. They’re in season now and packed with vitamin A and C, perfect for warding off colds during…

Foodie Friday: Papaya chia pudding with ‘nice cream’

This recipe for papaya chia pudding jars with chocolate ‘nicecream’ and granola was developed by Panacea’s Pantry for Australian Papaya. Makes 2 large or 4 small | Prep time: 10 minutes,…
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Design Designers Expert Tips

Join the movement: World first Vegan Interior Design Week

Monday sees the start of the the world’s first ever Vegan Interior Design Week, a free virtual conference full of international speakers which has been organised from Australia.

The milestone event will address global issues facing the interior design industry, exploring sustainability, animal welfare concerns, recent technology breakthroughs and the growing consumer demand for ethical products, continuing to revolutionise the interior design industry.

The five-day conference will host over 30 international speakers, panel discussions, a virtual showroom, live Q&As and daily networking sessions, from Monday 1 to Friday 5 November, 2021.

Sydney-based founder and creative director Aline Dürr, is an award-winning interior architect, author and activist and says Vegan Interior Design Week is for everyone! “Whether you are vegan or not, you will walk away with a wealth of knowledge about how to create environmentally conscious spaces and how to live and work more sustainably.”

Aline Dürr founder and creative director of Vegan Interior Design Week

Topics covered will include vegan interior design, textiles, materials and biophilia. The virtual showroom will showcase the work of creatives changing the industry, from next gen material developers to conscious furniture suppliers; from ethically made bedding to toxin-free paint.

Participants will also get the opportunity to speak and engage directly with likeminded professionals at the daily networking sessions, building a global community of conscious interior design.

Panel discussions with the subjects Change, Choice, Challenges and Communication, will focus on the different angles of ethical interior design. Virtual exhibitors include Flocus, Ultrafabrics, Vossen, House of Upcycling, Ammique, malai, Graphenstone, mogu, Duvet Hog and Malva Collective.

Flocus: natural, organic and versatile.

The conference will be hosted on Beyond Animal’s digital networking platform, connecting the entire ecosystem of stakeholders in the vegan economy. 

Register to take part in Vegan Interior Design Week

Q&A with Liane Rossler on sustainable design

Diane Haynes Smith chats to former Dinosaur Designs co-founder, sustainability advocate and design lover, Liane Rossler. The most exciting revelation in interior design at the moment is the gaining momentum…
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Recipes

Foodie Friday: Vegan persimmon cheesecake

This mouthwatering dessert recipe was provided by persimmon grower Kate Guthrey and Persimmons Australia. They’re in season now and packed with vitamin A and C, perfect for warding off colds during these cooler months. 

Vegan Persimmon Cheesecake

While some may be disappointed to see temperatures dip, the bright side is that it's officially Australian persimmon season! With its vibrant orange colour and honey-like taste, this deliciously sweet fruit will bring a little brightness to the table this autumn.

Filling

  • 450 grams raw cashews
  • ½ cup water
  • 1 cup very ripe persimmon flesh (Original or Sweet)
  • ⅓ cup fresh lemon juice
  • ⅔ cup coconut oil

Base

  • 310 grams gluten free gingernut biscuits
  • 4 tbsp vegan butter (melted)
  • 2 tbsp 30g coconut oil (melted)

Topping

  • 1 very ripe and soft Original persimmon (pureed)
  • 1-2 firm and crunchy Sweet persimmons (sliced)
  1. Add cashews to a medium bowl and cover with water by a few centimetres. Cover and allow to soak in the refrigerator overnight. Once soaked, remove cashews from the fridge then rinse and drain.

  2. Make the base.

    Grease and line the base and sides of a 23cm springform pan. Place the gingernut biscuits in the bowl of a food processor and process until finely crushed. Add the butter and coconut oil and process until well combined. Transfer mixture to the prepared pan and use a spoon to press the mixture firmly over the base. Place in the fridge to chill while you prepare the filling.

  3. Make the filling.

    Add all filling ingredients to a food processor or large blender. Blitz for 2-3 minutes or until smooth and creamy. Pour over the prepared gingernut base and smooth the top with a spatula. Cover and freeze for at least 4 hours to set.

  4. When you're ready to eat the cheesecake, take it out of the freezer and remove from the springform tin. Allow the cheesecake to thaw for 45 minutes to 1 hour before serving. Pour over the persimmon puree and garnish with slices of firm Sweet persimmon.

Once thawed, the cheesecake should be stored in the refrigerator until serving.

Dessert
cheesecake, dairy free, gluten free, passionfruit, persimmon, vegan

Foodie Friday: Kanzi Apple Pie Cinnamon Scrolls with Vegan Cream Cheese Frosting

This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.

Foodie Friday: Layered walnut cake with raspberries & vanilla cream cheese

This recipe was provided to us by Villeroy & Boch.
Categories
Recipes

Foodie Friday: Choc orange tart with hazelnut-oat crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)

This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.

Prep time: 10 minutes | Cooking time: 20 minutes | Freezing Time: Overnight | Serves: 4

Vegan, gluten and dairy free.

Ingredients 

Crust

Chocolate Filling

Method

  1. Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour. 
  2. Add melted coconut oil to the food processor and process until it becomes like wet sand. 
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. 
  4. While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
  5. Take out from the tart tin and garnish. Store in the fridge.

We used a 10cm × 25cm × 2.5cm (550ml) tart tin with a removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide.

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Foodie Friday: Cashew Alfredo pasta

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2 Vegan, Dairy Free…

Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …
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Recipes

Foodie Friday: Raw chocolate caramel tart

Foodie Friday

Not a fan of Christmas pud? Try this instead! This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Chocolate Caramel Tart

A classic with a nutritious twist – also the perfect thing to use up some of those leftover Christmas cherries!

Prep time: 20 minutes | Freezing time: Overnight | Serves: 8

Gluten Free, Dairy Free & Raw Vegan

Ingredients 

Crust

  • 120g raw walnuts
  • 40g sunflower seeds
  • 20g shredded coconut
  • 2 tbsp flaxseeds
  • 2 tbsp raw cacao butter, melted
  • 4 Medjool dates (80g), pitted
  • 1/8 tsp pink salt

White Chocolate Layer

  • 120g raw cashews (soaked 4-6 hours and rinsed)
  • 120ml coconut cream
  • 4 tbsp melted cacao butter
  • 3-4 tbsp maple syrup
  • 1/4 tsp vanilla bean paste
  • pinch of pink salt

Chocolate Layer

  • 180g raw cashews (soaked 4-6 hours and rinsed)
  • 160ml coconut cream
  • 5 tbsp melted cacao butter
  • 3.5 tbsp maple syrup
  • 4.5 tbsp raw cacao powder
  • 1/4 tsp vanilla paste
  • pinch of pink salt

Vegan Tahini Caramel Cream

  • 5-6 Medjool dates (100-120g), pitted
  • 3/4 cup (180ml) coconut cream 
  • 1 tbsp hulled tahini
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp pink salt

Method

  1. Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin.
  2. In a high speed blender place all ingredients for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set.
  3. Repeat the same process for the chocolate layer. Freeze it until set.
  4. Pulse all the ingredients for the cream until smooth. Place in the fridge overnight to thicken.
  5. Take the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.

We used a 24cm / 9.5 inch tart pan with removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

Foodie Friday: Choc berry brownie tart

This recipe was developed by Anthea @rainbownourishments for Naked Foods. Prep time: 20 minutes | Chilling time: 4 hours | Serves: 6-8 Gluten Free, Dairy Free and Vegan Ingredients  Brownie Chocolate Base…

Foodie Friday: Cashew caramel protein balls

This recipe was developed by Nicola @nourishingnicola for Naked Foods. Not only do these protein balls take minimal effort to make, they look and taste like the work of a master…
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Recipes

Foodie Friday: Tropical macadamia bark

Foodie Friday

This recipe was developed by Jacqueline Alwill @brownpapernutrition for Naked Foods.

Tropical Macadamia Bark

What tastes like white chocolate and pina colada, but packed with nutritional goodness? This Tropical Macadamia Bark! Have a piece between meals and the healthy fats will help keep your hunger at bay – plus the natural sweetness of the dried fruits will satisfy those sweet cravings!

Prep time: 5 minutes | Freezing time: 2-3 hours | Serves: 10-12

Gluten Free, Dairy Free, Refined Sugar Free & Vegan

Ingredients 

  • 2/3 cup (100g) coconut oil
  • 3/4 cup (112g) raw macadamias
  • 1 tbsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 4 thin slices (35g) dried pineapple pieces
  • 4 thin slices (22g) dried apple pieces
  • 2 thin slices (15g) dried mango slices
  • 2 tbsp (26g) pistachios, roughly chopped
  • 2 tbsp (20g) dried raspberries
  • 2 tbsp (20g) dried strawberries

Method

  1. Melt coconut oil on low heat.
  2. Place coconut oil, macadamias, honey, and maple or honey in a high-speed food processor or blender and blitz until smooth.
  3. Line baking tray with greaseproof paper, pour macadamia mix over the tray and spread evenly.
  4. Drop pineapple, apple, mango, pistachios, raspberries and strawberries around the tray.
  5. Place in freezer to set for 2-3 hours.
  6. Slice and serve from freezer.

We used a 24x 30cm baking tray to make this one, however you can use any baking tray or tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Vegan strawberry cheesecake

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Clean Vegan Strawberry Cheesecake Squares

Prep time: 35 minutes | Cooking time: 20 minutes | Serves: 9

Vegan, Gluten Free and Dairy Free

Ingredients 

Crust:

  • 100g gluten free rolled oats
  • 100g raw almonds
  • 7 tbsp coconut sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp pink salt
  • 5 tbsp melted coconut oil

Filling:

  • 200g raw cashews
  • 100g fresh strawberries 
  • 150 ml coconut cream
  • 6 tbsp melted raw cacao butter
  • 5-6 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder (for colour, optional)
  • Pinch of good salt

Decoration:

  • 10-15 small to medium sized strawberries, cut in half 
  • 20 blueberries

Method

Patties:

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Line the baking tin with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
  5. Take out the cake from the baking tin and cut with a warm knife. Enjoy!

We used a 18cm×18cm square tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

More recipes

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Recipes

Foodie Friday: Vegan mocha tart with oat and almond crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Mocha Tart with Oat and Almond Crust

Prep time: 30 minutes (+ soaking time) | Cooking time: 20 minutes | Serves: 4

Vegan, Dairy Free and Gluten Free

Ingredients 

Crust:

  • 45g gluten free rolled oats
  • 40g raw almonds
  • 3 tbsp coconut sugar
  • 1/8 tsp pink salt
  • 2 tbsp + 1 tsp melted coconut oil

Filling:

  • 100g raw cashews (soaked 4-6 hours and rinsed) 
  • 120ml coconut cream
  • 3 tbsp. melted raw cacao butter
  • 3-4 tbsp. maple syrup
  • 2 tsp raw cacao powder
  • 2-3 tsp finely ground coffee beans
  • Pinch of pink salt

Decoration:

  • Handful of fresh blueberries
  • Freeze dried, chocolate coated strawberries
  • Rose petals
  • Coffee beans

Method

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. 
  4. Place all mocha filling ingredients in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
  5. Remove from the tin and garnish with fruits and chocolate.

We used a 10cm×25cm×ｈ2.5cm (550ml) tart tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

More dessert inspo…

Foodie Friday: Chai spiced carrot slice

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Foodie Friday: Caramel Kanzi pie

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Recipes

Foodie Friday: Vegan tomato cashew cheese

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Cashew Tomato Sauce: 3 Ways

This vegan cashew tomato sauce is not only creamy and rich, but super versatile! Use the sauce as a base for your next pasta, curry, soup or anything else your heart desires.

Prep time: 10 minutes | Cooking time: 40 minutes | Makes: 3 cups | Gluten Free, Dairy Free & Vegan

Ingredients 

  • 400g can cherry tomatoes (or tomatoes)
  • 100g minced brown onion
  • 100g minced carrot
  • 100g chopped cauliflower
  • 60g diced Japanese pumpkin or butternut squash
  • 2-3 garlic cloves, chopped
  • 60g raw cashew (soaked in hot water for 30 minutes and rinsed)
  • 1 tsp dried thyme (or your choice of dried or fresh herbs)
  • Black pepper
  • Himalayan salt
  • Olive oil

Method

  1. In a medium sized saucepan, sauté minced onion and grated garlic with 1 Tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
  2. Add other vegetables with 2 Tbsp olive oil, black pepper, and 1 tsp pink salt. Continue to heat for few more minutes.
  3. Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it for 30-40 minutes with a small flame. Stir occasionally.
  4. Place all the ingredients (including drained cashews) in a blender and blend well. Add salt and pepper to taste.
  5. If you reserve it, bring the sauce back to the sauce pan and bring it to a boil. After cooling it down, transfer it to a jar and keep it in a fridge. 

Now that you have the base prepared, here’s something you can do with it:

Pasta with roast veggies and kale salad (As shown in above image)

Prep time: 5 minutes | Cooking time: 15 minutes | Serves: 1

Ingredients

  • 100g dried pasta, cooked
  • 1/4-1/3 cup of cashew tomato sauce (recipe above)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Veggies of your choice, roasted
  • Kale, massaged in a little olive oil, lemon and salt, to taste. 
  • Sliced red onion

Method:

  1. Prepare the roast vegetables to your liking.
  2. Mix boiled pasta with 1/4-1/3 cup of sauce and 1 tbsp olive oil, and heat with a small to medium flame for 1-2 minutes. Add salt and pepper to taste and you’re done!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

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Foodie Friday: Caramel Kanzi pie

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Foodie Friday: Cashew Alfredo pasta

Foodie Friday

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods.

cashew-alfredo-pasta-with-rosemary-mushrooms

Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2

Vegan, Dairy Free & Refined Sugar Free

Ingredients 

Rosemary infused roasted mushrooms

  • 300g mushrooms, cleaned
  • 2 garlic, grated
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 2 tsp rosemary, minced
  • 2 tsp balsamic vinegar

Cashew Alfredo Sauce (makes around 1.5 cups)

  • 60g raw cashews, soaked in hot water for 30 min and rinsed
  • 1/2 cup minced brown onion
  • 11/2 garlic heads
  • 1 tbsp olive oil
  • ½ tsp pink Himalayan salt
  • 240mL unsweetened plain almond milk
  • 2-3 tbsp nutritional yeast
  • 1 tbsp arrowroot powder
  • 1/2-1 tsp maple syrup
  • Olive oil, pink salt & black pepper

To Serve

  • 200g your choice of pasta, cooked
  • Lemon wedges

Method

Rosemary Infused Roasted Mushrooms

  1. Preheat oven to 200⁰C. Toss mushrooms with other ingredients.
  2. Transfer to a baking dish in an even layer. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Cashew Alfredo Pasta

  1. Sauté minced onion and 1 minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
  2. In a high-speed blender, blend all pasta sauce ingredients well.
  3. Transfer the mixture to a small pot and heat it for 10mins over low to medium heat, stirring continuously. Add more milk, salt, and black pepper to taste.
  4. Mix the sauce and olive oil with cooked pasta, squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.

For a gluten free option, use gluten-free pasta.

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Foodie Friday: Caramel Kanzi pie

Foodie Friday

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets.

Ingredients

  • 3 sheets puff pastry
  • 8 Kanzi apples
  • 1/2 cup (110g) vegan butter (or any butter)
  • 1 Tbsp tapioca flour
  • 1/4 cup (60ml) water
  • 1 cup (180g) coconut sugar (or brown sugar)
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/3 cup (40g) almond meal 

Method

1. Peel the apples, then cut in half and core. Cut the apples into 4mm slices, and set aside. 

2. Heat a large pot over a medium flame then add the butter. Cook for a few minutes, until the butter is melted and becomes frothy. Add tapioca flour and stir to form a paste. Immediately add sugar, water, spices and sliced apples and cook for 5-7 minutes, or until the apples begin to soften and the mix becomes fragrant. Ensure you stir regularly. Turn off heat and allow to cool completely, around 45 minutes. 

3. Preheat oven to 220C. Line the bottom and sides of a deep dish pie pan with pastry. Pour the almond meal into the base and spread evenly, then top with the cooled apple mixture. Cover the pie with the remaining pastry, in a lattice decoration or if you prefer just solid pastry (make 3 cuts in the top if you do this). Crimp the sides of the pie, then brush the top with milk and sprinkle with raw sugar (optional).

4. Bake for 15 minutes, then turn the oven down and bake for a further 40-45 minutes. The pie will brown on top, so if you prefer to avoid this, bake covered with foil for the first 30 minutes. The pie is done when the filling begins to bubble through the lattice.

Serve while hot with vanilla ice-cream. 

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Foodie Friday: Papaya chia pudding with ‘nice cream’

Foodie FridayThis recipe for papaya chia pudding jars with chocolate ‘nicecream’ and granola was developed by Panacea’s Pantry for Australian Papaya.

Makes 2 large or 4 small | Prep time: 10 minutes, plus soaking time (30 mins)

Ingredients 

1 medium-sized papaya
1/3 cup yoghurt of choice
1/2 cup granola

Chia pudding

1/2 cup white chia seeds
2 1/3 cups coconut milk
1 tsp pure vanilla extract
1 tbsp lime juice
1 tsp lime zest

Chocolate ‘nicecream’

2 frozen bananas, chopped
1 tbsp cacao powder
2 tbsp coconut milk

Method

1. Make chia pudding by adding all ingredients to a bowl and whisking together. Set in the fridge for 20 minutes.

2. Cut the papaya in half, and remove the skin and seeds. Put half the papaya in a small blender and blitz until smooth, then dice the other half. Set aside.

3. In a clean blender, add the ‘nicecream’ ingredients and blitz into a smooth, thick consistency (you will need to use the tamper).

4. Assemble your jars (or put everything in a bowl!)- create layers of papaya, chia pudding, granola and yoghurt, then top with ‘nicecream’ and papaya chunks. Enjoy immediately.

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

Foodie FridayI’m not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from our favourite nutritionist Rosie Eyre, make me think it’s totally doable! Over to Rosie…

I love this take on shepherd’s pie without the meat. You can really bulk it up with a good selection of reasonably priced vegetables that are available all year round. Grating veggies gives good texture, perfect to hide from fussy eaters, and creates a good consistency in a pie like this. I love this nutrient dense, meat-free meal which is suitable for all the family and really budget and time-friendly too.

Ingredients

For the mash:
400g sweet potato (can also be 200g sweet potato and 200g white potato), washed well and chopped into 2cm cubes
20g butter
1 heaped tsp Dijon mustard
Salt and pepper

For the veggie filling:
1 red onion, peeled and diced
1 medium zucchini, grated
1 medium carrot, grated
1 tin brown lentils, drained and rinsed well
2 tbsp tomato paste
2 garlic cloves, peeled and minced
1 tsp cumin
2 tsp smoked paprika
1 tsp oregano
200ml tomato passata
2 tbsp water
20g butter
1 tsp honey or brown sugar

Serve with:
1 bunch of broccolini, steamed
1-2 bunches of asparagus, steamed
Olive oil
Salt and pepper

Takes: 30 minutes | Serves: 2-3 people

Method

Bring a medium saucepan of salted water to the boil. When boiling, add potatoes and boil for 10-12 minutes until soft to prod with a fork. Once soft, drain with colander and add back to saucepan with butter, mustard and good pinch of salt and pepper, mash until smooth. Place lid on to keep warm.

Turn grill onto high. Whilst potatoes are boiling, preheat stove top, medium high heat. Add a large frying pan with a good splash of olive oil. Once hot, add onions for 2-3 minutes, stir often until soft and fragrant. Then add carrot, zucchini and lentils and heat through for 2 minutes. Followed by tomato paste, garlic, paprika, cumin and oregano, stir well and heat for 1 minute to get all the spices fragrant.

Once spices are fragrant, add passata, water and butter, stir well to ensure all ingredients are covered, turn down heat to medium, simmer for 3-5 minutes until thickened.

(Tip: If too thick add another tbsp of water)

Season to taste with honey/sugar and good pinch of salt and pepper.

Spoon lentil mixture into a medium baking tray (that is safe to go under grill). Carefully spoon mash on top of lentils and spread evenly with spatula. Finish off with a fork to make ridges and place under grill for 8-10 minutes until crispy and browned.

Serve with steamed greens drizzled in olive oil and a pinch of salt and pepper.

If you’re interested in going meat-free, or eating less meat and more plants, Rosie has a great new eBook out for just $10, packed with recipes like this one. Buy your copy.

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Foodie Friday: Vegan caramel almond brittle tart

As the vegan food trend continues to grow in in Australia, Ben & Jerry’s, the world-famous ice cream makers, have combined their famous chunks and swirls with all-time favourite desserts to create a selection of delicious vegan creations even dairy lovers will enjoy! Making it more appealing for vegan Aussies to enjoy ice cream and desserts, Ben & Jerry’s Non-Dairy range delivers the same premium taste, just without the cow! The four almond milk-based varieties are certified vegan non-dairy decadence sure to invoke tastebud euphoria for those who prefer dairy-free goodness. The range is now available at all supermarkets, convenience retailers and Ben & Jerry’s Scoop Stores across Australia.

Recipe

Ingredients

Crust:
1 cup all-purpose flour
1 tablespoon sugar
Pinch of salt
1/2 cup (8 tablespoons) vegan buttery sticks
3-4 tablespoons cold water

Tart filling:
1 pint Ben & Jerry’s Caramel Almond Brittle Non-Dairy, melted
2 cups sliced and toasted almonds
1/2 cup vegan chocolate chunks

Method

Begin by making the crust. Combine all dry ingredients, then cut the vegan buttery sticks into the flour using a pastry blender (or your fingers).

Add the ice water, 1 tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least one hour (or for as long as 2 days).

When ready to make the tart, preheat the oven to 170°C. Remove the dough from the plastic wrap and roll out a 25cm circle on a lightly floured board. Place the rolled dough into a 22cm tart pan, folding the extra over around the edges. Set aside or place in the fridge while you prepare the filling.

To make the filling, combine all ingredients and pour into the tart shell.

Bake for 40-50 minutes. Check the tart every 10 minutes by tapping the top of the filling to eliminate any film forming on the top. The tart will be done when the crust is golden and the filling is a beautiful caramel color.

Remove from oven and allow to cool. Slice and serve with a scoop of Ben & Jerry’s Caramel Almond Brittle Non-Dairy.

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