Spring onions – chopped 4Red onion – chopped 1Chilli peppers – chopped 2Shoyu or Tamari 2/3 cupRed Wine Vinegar ¼ cupSesame oil 2 tbsp.Coconut syrup or Rice Syrup 1 tbsp.Thyme – fresh 1 tbsp.(or add to your taste either /or 1 tsp. dried Ground cloves, ¼ tsp.Nutmeg, ¼ tsp. Allspice ¼ tsp.)Tempeh 1 packet • […]
Servings 5-6 Tofu 250gms Sesame or coconut oil 1 TBS Onion –diced 1 Carrot – shredded 1 Celery – diced 2 stalks Cooked Brown Rice/Millet 2 cups Mustard paste 1 TBS Miso 1 TBS Falafel Mix * ½ – 1 cup depending on how spicy you want the burgers. *If you don’t like spicy foods […]
serves 4 This warming vegan soup is rich in Vitamin A, and tastes great. It’s dairy free & gluten free I large onion, chopped 1 tbsp + 3 cups vegetable stock (use organic stock from health food stores) 2 tbsp fresh ginger, sliced 4 medium cloves garlic, chopped 1 tsp organic curry powder 2 cups […]
recipe serves 4 Adzuki beans (soaked 2-3 hours) 1 cup Wakame or dulse sea vegetable 8cm strip Herbs-oregano, thyme to taste bay leaf 1 garlic 2 cloves onions 2 large carrots 2 large pumpkin 2 cups diced celery 1 cup diced sea salt or tamari to taste 2 tablespoons of Kuzu starch dissolved in 1/4 […]
As published in My Wholefood Community Cook Book Green lentils dried 150gms = 2/3 cups Bay leaf 1 Water Walnuts 1 cup Extra Virgin Olive Oil 1 tbsp Spiral Foods Mirin 2 tbsp optional Onion – medium diced 1 Garlic – minced 2 cloves Shiro White Miso 2 tbsp Basil – dried 1 tbsp Cook […]
These baked carrot chips are a delicious snack. I love using the organic baby carrots grown in my garden. (Use the carrot tops in juices.) Peel carrots into thick slices Toss carrots in extra virgin olive oil, seasalt and use any herb or spice too. I like adding chilli pepper. Preheated oven Bake at 180’C […]
