Tempeh and Pecan Meatballs
2-3 tablespoons of olive oil
½ onion
3 cloves garlic
1 cup of pecans
300grams Tempeh
½ cup tomato paste
2 chia eggs (2 Tablespoons of Chia and 6 Tablespoons of water presoaked together in a small bowl for five minutes before adding).
1 tablespoon of cumin
1 tablespoon of garlic powder
1 teaspoon of dried basil
1/2 teaspoon of dried chilli flakes, more if you like it spicy!
Salt and Pepper to taste
 
Process:
1) Preheat Oven to 180 degrees
2) Sauté olive oil, garlic and onions together for 5 minutes on low – medium temperature.
3) Process pecan nuts until they become fine.
4) Add all other ingredients into food processor, and process until combined.
5) On an oven tray, lined with baking paper, make walnut size balls.
6) Cook for 20-25 minutes until brown and firm on outside.
 
Garlic Tomato Sauce:
2-3 Tablespoons of olive oil
12 cloves of garlic, diced
1 jar of passata (700 grams)
1 teaspoon of chili
Salt and Pepper
​
Process:
1) Saute olive oil and garlic on a low heat for 3-5 minutes.
2) Add all other ingredients, and cook for 20 minutes.
 
On a freshly steamed bowl of zucchini pasta, or normal pasta, add garlic sauce and five meatballs and garnish with fresh basil if desired. 

Vegan Asian marinated tofu and peanut slaw sandwich
 
Recipe Type: Vegan Sandwich
Prep time: 50 mins
Cook time: 20 mins
Total time: 1 hour and ten mins
Serves:  4
 
Ingredients
 
Marinated Tofu

• 2 tablespoons of olive oil
• 2 tablespoons of tamari (soy sauce)
• 2 tablespoons of freshly squeezed lemon juice
• 2 tablespoons of maple syrup
• 1/2 tablespoon of liquid smoke
• 1 tablespoon of nutritional yeast *optional
• 1 tablespoons of sriracha sauce
• 450 grams of firm tofu

 
Peanut Slaw

• 3 tablespoons of peanut butter
• 3 tablespoons of warm/hot water
• 1 tablespoon of tamari
• 2 limes squeezed
• 2 tablespoons of maple syrup
• 2 tablespoons of sriracha sauce
• ½ red cabbage, finely chopped
• 2 carrots, finely chopped or diced

 
Other optional salad ingredients:

• Fresh Coriander (essential really!)
• Fresh chilli
• Spinach
• Avacado
• Spring onion or red onion

 
Instructions
 
Preheat the oven to 180C and prepare one baking tray with baking paper.
 
Make marinade by whisking all ingredients together, except tofu: olive oil, tamari, lemon juice, maple syrup, liquid smoke, sriracha sauce and nutritional yeast.
 
Press tofu, this allows for excess water to be eliminated and will mean a tasty tofu experience. If you haven’t pressed tofu before check spork food for further instructions:
https://www.youtube.com/watch?v=UDK24td_BOM
 
Cut tofu into ½ inch steak slabs, to create at least 8 slabs (2 for each sandwich). Now it’s marination time, so leave at least 30 minutes to marinate before baking!
 
To make the peanut slaw dressing, add the peanut butter and warm water, and mix until there is a creamy consistency. Then add the tamari, lime juice, maple syrup, sriracha sauce, and mix all together. This can be particularly intense if you test taste it, especially the lime. This will mellow when you add it to the cabbage and carrot. Now, dress the cabbage and carrot with this awesome dressing. This can marinate while you get the tofu baking!
 
Place the tofu on the baking paper, and bake for about 20-25 minutes. When it’s cooked perfectly, take out of the oven and place on serving tray.
 
I love letting my friends prepare their own sandwiches, so I have gorgeous fresh bread sliced, the baked tofu, the peanut slaw and some additional options like coriander, spinach, avocado and extra fresh chilli so they can create their perfect sandwich. Everyone has different preferences so it’s great when you can cater and allow them to experience food the way they love.
 
If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,
 
Penelope

Vegan Roast Potato and Mexican Salad
 
Recipe Type: Vegan Main
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 4 mains
 
Ingredients

• 4 potatoes, medium sized, washed and cubed (skin on).
• 4 tablespoons of olive oil.
• 2 tablespoons of cumin
• 2 tablespoons of garlic minced,
• salt and pepper
• 4 corn cobs, blackened over grill
• 1 red onion, chopped
• 2 tomatoes, chopped
• 1 avocado, chopped
• 1 red capsicum / pepper, chopped
• 1 green capsicum / pepper, chopped
• 100 grams spinach, roughly chopped
• 1 bunch of coriander, roughly chopped
• 1 tin of mixed beans, drained and washed

 
Mexican lemon Vinaigrette:

• ¼ cup of extra virgin olive oil
• 2 lemons, juiced, should be about 4-5 tablespoons.
• 1 fresh jalpeno chilli (this is for a mild heat, can increase for a hot dressing). Can substitute for dried chilli powder if needed.
• 1-2 tablespoon maple syrup (depending on your sweetness preference).
• 1 tablespoon cumin (I love cumin, if you don’t add less).
• Salt and pepper to taste.

 
Instructions
 
Pre-heat the oven to 180C degrees.
 
Add your cubed potatoes and olive oil to a roasting dish, cover (with lid or aluminum foil) and place in oven for 25 minutes. Take roasting dish out of oven, add cumin, garlic, salt and pepper, mix and then place back in over for another 15-25 minutes. You want these potatoes to be able to be cooked to your roasted potato preferences – I like them soft in the middle and lightly crunchy on the outside.
 
Prepare vinaigrette – it’s as easy as whisking or mixing all the ingredients together. I like to do this even the day before so the flavours and chili can marinate. Shake well before use.
 
In a large mixing bowl, combine all salad ingredients and vinaigrette. Mix well so dressing is applied evenly. If preparing salad early, then leave potatoes out at this point and allow the salad ingredients and vinaigrette to marinate. Add the potatoes just before serving, mix well, and then pour into the serving dish.
 
Taste test time – are you happy? This is about what you find delicious, so feel free to add a little extra salt, pepper, chili, lemon or cumin as you prefer.
 
Can eat with warmed potates, straight out of the oven, for a winter dish, or serve everything chilled in summer.  
 
If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,

Penelope

Thyme and White Bean Cheesy Pasta

​Recipe Type: Vegan Lunch or dinner
Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4
 
Ingredients

• 3-4 tablespoons of olive oil
• 1 onion, chopped
• 2 tins of cannellini beans, with water
• 1 and a half cups of nutritional yeast (Can add up to 2 cups for additional cheesiness depending on what delights your taste buds)
• 1 bunch of fresh lemon thyme (about 40-50 grams), de-stemmed.
• 1 zest of a lemon
• 1 lemon juiced
• salt and pepper to taste (1-2 teaspoons of each, I find nutritional yeast needs salt to bring out the flavor).
• ½ - 1 teaspoon of chili

 
Optional garnish:
Fresh sprigs of Lemon Thyme.
 
Instructions
Bring a pot of salted water to boil, and cook pasta as per their directions.
 
Sauté the oil and onion with a medium-low heat in a large skillet until the onions are soft and translucent. About 3-5 minutes. Add cannellini beans and the brine from the can, and cook for a further five. You can use a hand held blender or mash the beans, the blender will make it a smoother texture.
 
Add nutritional yeast, fresh thyme, lemon zest, lemon juice, chili flakes, salt and pepper. Mix until taste. Ensure you’re happy with the level of salt, pepper, cheesiness and chili. Some people like to add a teaspoon of mustard to deepen the flavors of cheese, but it’s an optional addition.
 
When the pasta is cooked, drain and add to bowls;  then dress with the thyme and white bean cheese sauce. You can garnish with sprigs of lemon thyme if desired. Now enjoy, this cheesy, white bean and thyme sauce!
 
If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,

Penelope