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Pickup, ASAP (in 15 minutes)
Jarfull Condiments
Sprinkles
Ingredients:
1/2 cup hemp seed hearts;
1/4 cup nutritional yeast;
1/4 tsp onion powder;
1/4 tsp garlic powder;
1/2 tsp sea salt (and/or oven dried or dashboard dehydrated old man saltbush leaves) to taste.
Method:
Pulse briefly in a dry spice grinder. Store in a jar ready in the fridge and sprinkle on soups, pastas, risottos or anything else you fancy!0.00 AUD
Ingredients:
2 tbs roasted sesame seeds;
1 tsp mushroom powder;
1/2 nori sheet - toasted and then finally minced;
1/2 tsp chilli powder;
1/2 tsp sugar;
1/2 tsp onion powder;
1 tsp sea salt and/or oven-dried or dashboard-dehydrated old man saltbush leaf flakes;
Method: Mix all ingredients and store in an airtight jar. Sprinkle as required (particularly good on ramen or avocado on toast) to provide moments of joy!
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Ingredients:
1 cup macadamias (roasted);
1/2 cup toasted sesame seeds;
1 tbs toasted coriander seeds;
1 tbs toasted cumin seeds;
1 tbs saltbush flakes;
1 tbs lemon myrtle flakes;
1/2 tsp ground mountain pepper berry;
1/2 tsp salt (or to taste).
Method: Place macadamias in food processor and coarsely blitz. Lightly grind toasted coriander and cumin seeds in a coffee grinder or with mortar and pestle. Add toasted seeds and remaining ingredients to food processor and lightly blitz again until combined. Enjoy with good quality EVOO and fresh bread.0.00 AUD
Fridge Forage Staples
Handy pickles and fridge ferments to pimp-up your meals
Ingredients:
1 cup water;
1 sheet kombu, nori and/or handful of wakame;
2 tbs tamari;
1 tbs maple syrup;
1 tbs apple cider vinegar;
1 tbs miso;
1 tsp smoked paprika;
1 tsp garlic powder;
1-2 carrots, shaved into thin slices using a vegetable peeler.
Method:
Make a broth of all ingredients except carrot and bring to boil. Add carrot slices and simmer for 10-15 minutes. Allow to cool and place in jar in fridge to further develop flavour overnight before enjoying.
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Ingredients:
1/2 cup TVP granules;
1/4 cup water;
2 tbs tamari;
1 tbs nutritional yeast;
1 tbs maple syrup;
1 tbs olive oil;
1 tsp molasses;
1 tsp ground paprika;
1 tsp liquid smoke;
1 tsp salt;
1/2 tsp ground cumin;
1/4 tsp onion powder;
1/4 tsp garlic powder.
Method: Soak TVP granules in the water and make a marinade out of the remaining ingredients. Add marinade to TVP and marinade for at least one hour, or overnight. Bake in 180 degree celcius oven for 20-30 minutes or until crisp, stirring a few times during cooking time. Place in jar and store in fridge or pantry ready to add a sprinkle of fak'ony goodness to any meal!0.00 AUD
Ingredients: 1 cup water; 1 sheet kombu, nori and/or handful of wakame; 2 tbs tamari; 1 tbs maple syrup; 1 tbs apple cider vinegar; 1 tbs miso; 1 tsp smoked paprika; 1 tsp garlic powder; shavings of 1 small sweet potato (using a vegetable peeler).
Method: Make a broth of all ingredients except sweet potato and bring to boil. Add sweet potato slices and simmer for 30-35 minutes until most of the liquid is evaporated. Allow to cool and place in jar in fridge to further develop flavour overnight before enjoying.0.00 AUD
Ingredients:
2 cup cashews (soaked overnight);
fermenting liquid made up of ¾ cup water + 2 probiotic capsules (alternatively ¾ cup rejuvelac);
2 tbs coconut cream or yoghurt;
lemon juice and sea salt to taste.
Method: Blitz cashews with fermenting liquid in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix with coconut cream/yoghurt, lemon juice and sea salt to taste, and store in fridge.
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Ingredients: 2 cups cashews (soaked overnight); 1 cup water + 2 probiotic capsules; lemon juice and sea salt to taste.
Method: Blitz cashews, water and probiotics in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix in lemon juice and sea salt to taste, and store in fridge.0.00 AUD
Ingredients:
3 tbs besan (chickpea) flour;
1 tbs nutritional yeast;
1/4 tsp black salt;
1/3 cup water or plant milk.
Method:
Mix or blend all ingredients to form a smooth thin batter. Heat 1 tbs oil in a small frypan and fry and fold in the pan like a regular omelette, enjoying with your favourite fillings (like my hot smoked "salmon"!).0.00 AUD
Ingredients: 1/2 cup yellow split mung beans (moong dahl) + 1/4 cp cashews soaked overnight; 1 cup filtered water; 2 tbs nutritional yeast; 2 tbs olive oil; 1 tsp baking powder; 1 tsp asafoetida (hing); 1/2 tsp turmeric; 1/2 tsp kala namak (black salt)
Method: Blend in a high speed blender and keep in a jar in the frige for your week's supply of jarfully not-egg omelettes or french toast custard0.00 AUD
Breads and basics
Brunch & dinner bases
Ingredients:
1/3 cup polenta;
2/3 cup chickpea flour;
1 tbs baking powder;
1 tbs olive oil;
1 cup(ish) soy/almond milk;
A pinch of salt and dash of maple syrup to taste.
Method:
Whisk and let sit for 10-15 minutes.
Fry with a little oil or plant-based butter and enjoy!
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Ingredients:
1 cup chickpea (besan) flour;
1 tsp baking powder;
A pinch of salt;
2 tps ground flaxseeds;
1 cup filtered water;
2 tbs apple sauce;
1 tbs lemon juice.
Method:
Mix dry ingredients together, and then add in wet ingredients. Let rest for 20 minutes. Lighly spray waffle iron with oil and cook in waffle iron until golden brown (approx. 3-4 minutes).0.00 AUD
Ingredients:
3 tbs masa (corn) flour;
A pinch of salt;
2.25 tbs hot water.
Method:
Mix ingredients together in small bowl to form a dough. Let rest for 30-60 mins. Divide into two balls and press between 12 inch tortilla press or two sheets of non-stick baking paper. Fry on each side in a dry pan and enjoy with your favourite fillings. 0.00 AUD
Crackers & Snacks
Ingredients:
1/2 cup spelt flour;
1/2 cup sunflower seeds;
1/4 cup sesame seeds;
1/2 cup (ground) linseeds;
2 tbs chia seeds;
1/2 tsp salt (optional);
1/2 cup water;
2 tbs oil.
Method: Mix dry ingredients in large mixing bowl, then add in oil and water. Form a moist dough, mixing with a metal spoon, and then divide in half. Place each dough ball in turn between 2 sheets of baking paper and roll into a large rectangle (approx. 3mm thick). Bake in oven set at 180 degrees celcius for 15-20 minutes, or until crisp. Keep watch so that they don't burn! Depending on your oven and baking trays, you may need to turn the crackers over halfway through baking to achieve desired crispness. Leave to cool on wire rack and snap into cracker-sized pieces to enjoy!0.00 AUD
Ingredients;
1/2 cup veggie pulp (leftover from juicing);
1/2 cup rye flour;
1/4 cup LSA;
2 tbs chia seeds;
1/2 tsp fennel seeds;
1/4 cup water;
2 tbs oil.
Method: Mix dry ingredients in large mixing bowl, then add in oil and water. Form a moist dough, mixing with a metal spoon, and then divide in half. Place each dough ball in turn between 2 sheets of baking paper and roll into a large rectangle (approx. 3mm thick). Bake in oven set at 180 degrees celcius for 15-20 minutes, or until crisp. Leave to cool on wire rack and snap into cracker-sized pieces to enjoy!0.00 AUD
Fak'on it
Moreish add-ons
Ingredients:
1 block tempeh;
2 tbs tamari;
1 tbs nutritional yeast;
1 tbs maple syrup;
1 tbs olive oil;
1 tsp molasses;
1 tsp ground paprika;
1 tsp liquid smoke;
1 tsp salt;
1/2 tsp ground cumin;
1/4 tsp onion powder;
1/4 tsp garlic powder.
Method: Slice tempeh into strips and make a marinade out of the remaining ingredients. Allow to marinade for at least one hour, or overnight. Bake in 180 degree celcius oven for 20-30 minutes or until lightly crisped, turning halfway through cooking time. This same marinade can also be used to marinade TVP granules to make fak'on bits!!0.00 AUD
Ingredients:
1 cup water;
1 sheet kombu, nori and/or handful of wakame;
2 tbs tamari;
1 tbs maple syrup;
1 tbs apple cider vinegar;
1 tbs miso;
1 tsp smoked paprika;
1 tsp garlic powder;
1-2 carrots, shaved into thin slices using a vegetable peeler.
Method:
Make a broth of all ingredients except carrot and bring to boil. Add carrot slices and simmer for 10-15 minutes. Allow to cool and place in jar in fridge to further develop flavour overnight before enjoying.
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Ingredients:
3 tbs besan (chickpea flour);
1 tbs nutritional yeast;
1/4 tsp black salt;
a pinch of each of turmeric, garlic powder, onion powder;
1/3 cup water or plant milk;
50g silken tofu.
Method:
Mix or blend all ingredients apart from the silken tofu. Add tofu and very rougly mash. Heat 1tbs of olive oil in small fry pan. Add scrambled mixture and lightly fold until cooked through. Enjoy with waffles and all of the trimmings!0.00 AUD
Ingredients:
1/2 cup TVP granules;
1/4 cup water;
2 tbs tamari;
1 tbs nutritional yeast;
1 tbs maple syrup;
1 tbs olive oil;
1 tsp molasses;
1 tsp ground paprika;
1 tsp liquid smoke;
1 tsp salt;
1/2 tsp ground cumin;
1/4 tsp onion powder;
1/4 tsp garlic powder.
Method: Soak TVP granules in the water and make a marinade out of the remaining ingredients. Add marinade to TVP and marinade for at least one hour, or overnight. Bake in 180 degree celcius oven for 20-30 minutes or until crisp, stirring a few times during cooking time. Place in jar and store in fridge or pantry ready to add a sprinkle of fak'ony goodness to any meal!0.00 AUD
Ingredients:
3 tbs besan (chickpea) flour;
1 tbs nutritional yeast;
1/4 tsp black salt;
1/3 cup water or plant milk.
Method:
Mix or blend all ingredients to form a smooth thin batter. Heat 1 tbs oil in a small frypan and fry and fold in the pan like a regular omelette, enjoying with your favourite fillings (like my hot smoked "salmon"!).0.00 AUD
Ingredients: 1/2 cup yellow split mung beans (moong dahl) + 1/4 cp cashews soaked overnight; 1 cup filtered water; 2 tbs nutritional yeast; 2 tbs olive oil; 1 tsp baking powder; 1 tsp asafoetida (hing); 1/2 tsp turmeric; 1/2 tsp kala namak (black salt)
Method: Blend in a high speed blender and keep in a jar in the frige for your week's supply of jarfully not-egg omelettes or french toast custard0.00 AUD
Dim Sum
Dumplings
Ingredients:
2/3 cup rice flour;
1/3 cup tapioca flour;
1tsp xantham gum;
1/4 tsp salt;
2/3 cup hot water + 1 tsp vegetable oil.
Method:
Mix dry ingredients together. Add liquid and bring mixture together with chopsticks. Knead into a dough with hands and let rest for 30-60 minutes. Roll out with extra flour and cut (using knife or cookie cutter) to desired shape and thickness (makes approx. 15 dumplings).0.00 AUD
Ingredients:
1 cup plain wheat flour;
1/2 cup hot water.
Method:
Add hot water to flour in bowl and bring mixture together with chopsticks. Knead into a smooth dough with hands (approx. 5-10 minutes) and let rest for at least an hour. Roll out with extra flour and cut (using knife or cookie cutter) to desired shape and thickness (makes approx. 15 dumpling skins).0.00 AUD
Ingredients:
1 cup pumpkin puree;
2 tbs corn kernels;
2 tbs chopped spring onion or coriander;
2 tsp soy;
1 tsp miso;
1 tsp sesame oil;
1 tsp grated ginger;
1/2 tsp minced garlic;
1/2 tsp onion powder;
2-3 tbs potato starch (depending on how moist your puree is).
Method: Mix above ingredients to make dumpling filling. Make dumplings using your dumpling skin of choice, and steam or fry to enjoy.0.00 AUD
COMING SOON0.00 AUD
Ingredients:
1 sheet (vegan) frozen puff pastry;
1 cup soy (or other plant based) milk;
2 tbs coconut cream/milk;
1 tbs custard powder;
1 tbs caster sugar;
1 tsp agar powder;
1/2 tsp turmeric powder;
1 pinch kala namak (black salt).
Method: "Blind-bake" ready-made pastry into tart shells at 200 degrees celcius for 15-20 minutes until golden, then remove baking beads/beans and allow to cool. In the meantime, make a custard with the remaining ingredients (whisked on low heat for about 5-10 minutes). Allow custard to cool slightly and then fill tart shells. Refrigerate to set. The tarts can be rewarmed in the oven (around 80 degrees celcius - no higher or the custard will become runny again) for a crisp shell and a slightly gooey centre!
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Baos, breads and pancakes
COMING SOON0.00 AUD
Ingredients:
1 cup flour;
1/2 tsp instant yeast;
1/2 tsp baking powder;
1/4 tsp baking soda;
1 tbs sugar;
pinch salt;
2/3 cup water or plant-based milk;
1 tbs ground flaxseed rested in 2.5 tbs water for 10 mins (or 3 tbs aquafaba).
Method: Mix dry ingredients, then whisk in wet ingredients and let rest for 1 hour. Make large pancakes by pouring batter onto hot pan until bubbles form, then cover with lid for 2-3 minutes. Remove lid and allow to cook for another minute or so. Add fillings (I like dark roasted peanut butter, coconut sugar, sesame seeds and extra roasted peanuts) and fold over.
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Cheeses, sauces & creams
Quick blitzes
Ready to enjoy in less than 15 minutes (excluding soaking time)
Ingredients:
2 cups silvered almonds (soaked in boiling water for 30 minutes);
3 tbs nutritional yeast;
1 tbs plant-based yoguhrt (soy, almond or coco);
A dash of liquid smoke;
Sea salt and fresh lemon juice to taste.
Method: Blitz the almonds, nutritional yeast, yoghurt and liquid smoke in a food processor or mini-grinder. The aim is to achieve a smoothish consistency, but still maintain the texture of a spreadable "ricotta". Add sea salt and lemon juice to taste. It may be necessary to add a dash more water or lemon juice if the mixture appears too dry. Enjoy on toast or place in a jar and drizzle with oil to add to a party antipasto platter.
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Ingredients:
1/2 cup hemp seed hearts;
1/4 cup nutritional yeast;
1/4 tsp onion powder;
1/4 tsp garlic powder;
1/2 tsp sea salt (and/or oven dried or dashboard dehydrated old man saltbush leaves) to taste.
Method:
Pulse briefly in a dry spice grinder. Store in a jar ready in the fridge and sprinkle on soups, pastas, risottos or anything else you fancy!0.00 AUD
Ingredients:
1 cup raw cashews (soaked overnight or in boiling water for 30 mins);
1/4 cup nutritional yeast;
2 tbs dijon mustard;
2 tbs lemon juice;
2 tsp lemon myrtle powder;
1 tsp white vinegar;
1 tsp garlic powder;
1 tsp onion powder;
1/2 tsp turmeric powder;
1/2 black salt;
1/8 tsp cayenne powder.
Method: Blitz the above ingredients in high-speed blender with 1 cup filtered water until smooth (if using a Vitamix or similar, you can blend on high until the sauce warms up). Add additional salt to taste and serve on your favourite brunch or dinner dish! Store any leftovers in a jar in the fridge for up to a week.0.00 AUD
Ingredients: 1 cup cashews (soaked overnight); 1/3 cup lime juice; 1/3 cup water; 1 tbs nutritional yeast; a generous pinch each of salt and sugar; a handfull of freshly foraged nasturtiums, roughly chopped. Method: Blitz all ingredients together in a high-speed blender, season further to taste, and store in the fridge for jarfull moments.0.00 AUD
Cultured creams and cheeses
Ingredients:
2 cup cashews (soaked overnight);
fermenting liquid made up of ¾ cup water + 2 probiotic capsules (alternatively ¾ cup rejuvelac);
2 tbs coconut cream or yoghurt;
lemon juice and sea salt to taste.
Method: Blitz cashews with fermenting liquid in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix with coconut cream/yoghurt, lemon juice and sea salt to taste, and store in fridge.
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Ingredients: 2 cups cashews (soaked overnight); 1 cup water + 2 probiotic capsules; lemon juice and sea salt to taste.
Method: Blitz cashews, water and probiotics in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix in lemon juice and sea salt to taste, and store in fridge.0.00 AUD
Sweet Treats
Cakes and tarts
Base ingredients:
1 cup pitted dates (soaked in hot water for 10 minutes);
1/2 cup almond meal;
1/2 cup pecans;
1/2 cup brazil nuts;
1/3 cup cacao powder.
Filling ingredients:
250g silken tofu;
200g dark dairy-free chocolate;
1 tsp vanilla essence;
1 tsp ground wattleseed;
1/2 cup coconut milk;
1/4 cup maple syrup (or more to taste);
pinch of salt.
Method: Pulse base ingredients in food processor until a moist but solid mixture forms. Press base mixture into chocolate moulds for bites (or one 9 inch springform tin if making a larger cheesecake) and place in freezer to harden. Melt chocolate and add to food processor with remaining filling ingredients. Process until a smooth mousse forms. Pour mousse over base and sprinkle with additional ground wattleseed and/or salt as desired. Top with dried or fresh lillypillies as available and set in freezer for at least 4 hours. Allow to thaw for 30-40 mins before enjoying.0.00 AUD
Ingredients:
1 sheet (vegan) frozen puff pastry;
1 cup soy (or other plant based) milk;
2 tbs coconut cream/milk;
1 tbs custard powder;
1 tbs caster sugar;
1 tsp agar powder;
1/2 tsp turmeric powder;
1 pinch kala namak (black salt).
Method: "Blind-bake" ready-made pastry into tart shells at 200 degrees celcius for 15-20 minutes until golden, then remove baking beads/beans and allow to cool. In the meantime, make a custard with the remaining ingredients (whisked on low heat for about 5-10 minutes). Allow custard to cool slightly and then fill tart shells. Refrigerate to set. The tarts can be rewarmed in the oven (around 80 degrees celcius - no higher or the custard will become runny again) for a crisp shell and a slightly gooey centre!
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Jarfully sweet moments
COMING SOON 0.00 AUD
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