Plant based Munchies

A journey towards whole food, plant based, healthy eating….

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Leek and Mushroom quiche (gluten free)

Gluten Free Vegan Leek & Mushroom Quiche
The Gluten Free Vegan girl, perhaps my most favourite blog, has come up with a simply genius recipe. It sounds impossible and somewhat ridiculous for gluten-free vegan people to eat quiche. And you would wonder how it is even do-able. But trust me, I’ve tried it and it not only works but it is delicious. If you’ve never seen her site, go there. It’s awesome. I don’t normally just reblog things straight on here but this is too important not to :)

This recipe and photo is straight from Sloveig’s blog. I subbed some buckwheat flour in the base because I like it and some onion powder in the filling (because I like that too!) and I subbed tapioca starch for cornflour, but that’s all. Next time I think I’ll add in some roast pumpkin to the ‘quiche’. But I don’t even really like mushrooms and I still went back for seconds. And ate the left overs the next day.

It is delicious, filling, homely, tasty, and well – just very exciting to have a new recipe that is whole food and interesting and works, really.

Give it a go.


makes one 9″ inch pie


For the crust:

  • 2 1/4 cup raw cashews
  • 3/4 cup rice flour
  • 4-6 tbsp water
  • 1/2 tsp salt


  • 300 grams firm & silken tofu *non GMO/organic
  • 3/4 cup raw cashews
  • 3/4 cup plant-based milk
  • 2-3 garlic cloves
  • 2 tbsp nutritional yeast
  • 3 tbsp cornstarch
  • 1 tbsp vegan vegetable [stock] powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt

Other ingredients:

  • 1 cup chopped leek (roughly 1 small leek)
  • 1 1/2 cups chopped mushrooms
  • fresh herbs, for garnish


1. Start by making the crust. This is done by placing the cashews in a food processor and pulse until you have a fine flour. Add the remaining ingredients and run until you have a smooth dough. You should be able to shape it into a ball without it sticking to your hands.

2. Press the dough into a 9″ pie pan, making sure the crust is relatively thick and even. Prick it thoroughly with a fork. Pre-bake crust at 200 degrees Celsius/390 degrees Fahrenheit for 15-20 minutes, until slightly golden.

3. While the crust is baking, make the filling. Place all the ingredients for the filling in a food processor and blend until smooth. Gradually add additional amounts of the seasoning whilst tasting if necessary.

4. Chop up the vegetables. Heat up a small non-stick saucepan and dry-roast the mushrooms for a couple of minutes, until golden. Place this in a bowl with the leek and stir in the filling. Once the crust is finished baking, pour the filling on to the crust and flatten it using a spatula. Drizzle a tablespoon do chopped leek on top of the quiche before putting it in the oven. Reduce to oven temperature to 180 degrees Celsius/356 degrees Fahrenheit and bake with the filling for 45-60 minutes, until set. Allow for the quiche to cool for 10 minutes before serving.


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Asian orange and sesame salad

Asian orange and sesame salad

Asian orange and sesame salad

One of the greatest things about living in a multicultural society is the cultural influences and diversity of food. As you know, I particularly love Asian food. I remember once travelling around the UK and absolutely craving Vietnamese or Thai food. Happily, it is so common for us that we use the basis of Asian cooking and make our own!

This salad is so refreshing, crunchy, fresh and delicious!


1/2 cabbage

2 cups shredded baby spinach (or kale)

3 spring onions, finely sliced

1 carrot, julienned/grated

1-2 radishes, julienned

1 cup cashews

1 cup mint leaves

2 oranges, peeled, de-seeded and cut into segments

plus juice of 1 orange

1 T tamari

1 T sesame oil

1 garlic clove

2 T sesame seeds

2 T fried shallots


Slice salad ingredients, toss salad together and top with a dressing mixture of the orange juice, sesame oil, tamari and garlic. Sprinkle sesame seeds and shallots over the top. Enjoy!


Chocolate hazelnut spread

Chocolate hazelnut spread

Chocolate hazelnut spread


Why oh why has it taken me so long to venture into a homemade healthy plant based nutella? There is no going back after making this. The main key (as I discovered) is NOT to burn the hazelnuts if you choose to toast them. Haha :) Rookie error.

This is delicious – as a dessert sauce on strawberries or a day time snack on banana slices or just straight out of the jar. I guess people spread nutella on bread, yes? I don’t really eat bread these days but if that’s your thing, then this recipe is for you too. The best bit is, rather than being made primarily from oil and sugar, this is made primarily from cacao and hazelnuts. Win!

2 cups hazelnuts

1/3 cup cacao

1/3 cup rice syrup

1/3 cup coconut cream

1 tsp vanilla extract

* This recipe is really here as a guide. I like mine quite textured (like crunchy peanut butter) but if you prefer it smooth and soft, grind the nuts for longer, and add a touch more coconut cream or non dairy milk to make it runnier). If you like more chocolatey spread, add more cacao. If you want it sweeter, add more rice syrup or try blending in some soaked dates (healthier, but will make it thicker).

Roast the hazelnuts for 5-10 minutes until fragrant at 200 deg C, then rub with a towel to remove the skins. Don’t worry, not ALL of the skins will come off but most of it will.

Blend in a food processor until a paste forms, then add remaining ingredients and process together.

This will keep well in the fridge but I doubt it will even last a week…good luck :)

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Leek rice balls

Leek rice balls

Leek rice balls

Hope you had a wonderful Christmas everyone. These little balls  are remarkably delicious for something so easy and with relatively few ingredients. They make fantastic finger food (for anyone hosting NYE parties) and the kids love them! The leek is not really visible but gives a delicious, rich flavour.


1 leek, diced

1 cup aborio rice

3-4 cups vegetable stock

1 garlic clove

dried thyme

salt, pepper

oil for frying

1 1/2 T Chia seeds in 1/4 cup water

2 T buckwheat flour (or other preferred flour)

Saute the leek and garlic, then add the rice and stir until it has been well tossed in the oil. Add in the thyme (as much as your tastes enjoy) and season with salt and pepper.

Then continue stirring whilst adding 3/4 cup stock at a time. Once the stock is absorbed, add another lot. Continue until the rice is cooked through (if you need more/less stock, don’t worry, you will know if it is cooked if you taste it).

Once cooled, toss the flour and chia seeds through.

Form into little balls (or flat patties) and lightly fry until crispy. Enjoy!

*I think this made about 1 doz balls? But don’t quote me on that. ;)


Green peppermint slice

Green peppermint slice

Green peppermint slice

This slice converted my 3yo to peppermint. Woohoo :) Not to mention it being the usual – gluten free, vegan, sugar free and absolutely yummy. I have another peppermint slice that I made up on this blog but I have to say, this one is much easier and very delicious.


2 cups walnuts

20 medjool dates, pitted (and soaked if not already soft)

1/4 cup cacao powder

1 heaped T coconut oil

pinch salt

Blend the walnuts in a food processor, then add remaining ingredients. Once blended, press into lined tin and pop in the freezer.

Peppermint layer

1 cup dessicated coconut

3/4 cup macadamias

1/4 cup coconut oil

3 T rice syrup or coconut palm sugar

handful of fresh mint leaves

1 tsp peppermint extract

drizzle natural green food colouring if desired

Process coconut and macadamias into a fine consistency before adding other ingredients. Process, then spread over chocolate base and return to the freezer.


1/4 cup cacao powder

1/2 cup melted coconut oil

1/4 cup rice syrup

1 tsp vanilla

Melt coconut oil and stir in remaining ingredients until smooth. Pour over peppermint layer and refrigerate until set. *Actually i put mine in the freezer and was able to cut the slice into squares after about 10 minutes. It does not take long!

Really, this is beautiful. I got a great idea from another site about whizzing up goji berries as a red festive splash and this is what is sprinkled on the top of the platter of slice pieces. Enjoy! And merry Christmas!


(And this is what it looks like with a festive sprinkle of chopped goji berries:)



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Caramelized pumpkin, beetroot and hazelnut salad

Caramelized pumpkin, beetroot and hazelnut salad

Caramelized pumpkin, beetroot and hazelnut salad

Happy happy salady days in the warm weather (Australia)! Thankfully this is also a great salad for those snowed in at the moment because you can serve it as a warm salad which has that hearty feel as well.


3 cups baby spinach

1 cup rocket leaves

2 cups  pumpkin pieces

1 cup  beetroot pieces

2 spanish onions, chopped roughly

1 cup roasted hazelnuts

1/2 cup slithered mint leaves

1/2 cup oil

Balsamic vinegar

Firstly, mix 1/2 cup grapeseed oil (or coconut) and 1/4 cup balsamic to toss the pumpkin pieces in. Then place them on a baking tray and put them in a 200 deg C oven. Toss the beetroot pieces in the balsamic and oil mix, and place them on a separate tray and roast. Thirdly, toss the chopped purple (spanish) onion through the mix and put it on a 3rd tray into the oven. Roast each until cooked through – note, the onions will cook through and caramelise first, the pumpkin pieces second, and the beetroot generally takes a LONG time depending on how large your pieces are. Test them with a fork to check they are soft. Then they are ready.

Once roasted and cooled, add to a bed of spinach leaves and rocket. Sprinkle roasted hazelnuts on top and chopped mint leaves. Drizzle any remaining oil/balsamic mix that remains over the top and enjoy!

It looks festive, doesn’t it!

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Coconut rice bubble slice

Coconut rice bubble slice

Coconut rice bubble slice

And since my internet has been down lately, I thought I’d give you two recipes to play catch up.
This is a great Christmas season one.

You know the old rice bubble slice that everyone makes at Christmas time? Guess what. It can be healthy and yummy too!


3 cups rice bubbles (or even better, get the rice puffs that don’t have sugar)

1/2 cup desiccated coconut

1/2 cup coconut oil (melted)

1/2 cup brown rice syrup

Stir together and either set in a tray (to be cut into squares) or drop into patty pans.

You can also add natural colouring if you want to make it colourful!



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