Plant based Munchies

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

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Baked Mexican spiced potatoes

Mexican baked potatoes
…enough said!

As per usual with my recipes, these are super flexible. Do what works for you – but hopefully this will give you some inspiration to begin with. We LOVE these.

You need to start with some large potatoes – either sweet potato or white is fine. I tend to like the big white ones for this recipe but you choose for yourself :)



6-8 large white potatoes

Favourite mexican toppings



Spice mix:

1 tsp cumin powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika powder

1/2 tsp salt

1/4 tsp tumeric

1/4 tsp chilli flakes

Halve the potatoes lengthways and boil. Once softening (not super soft), scoop out the centres and allow the skins to cool. Gently toss in oil to coat them and rub/sprinkle spice mix all over them. Bake them on a lined tray at 200 dec Celsius for 30 minutes or until crispy.

Top with the above toppings – or any of your favourite mexican toppings.

(NB I sauteed onion and black beans together with garlic, smoked paprika and a diced tomato. I also used chopped salad ingredients – lettuce, corn, capsicum, cucumber, grated carrot, celery, and guacamole. I finished it off with a dollop of Mythos garlic dip (DELICIOUS) but you can use salsa or anything that suits).


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Mushroom & walnut San Choi Bow

San choi bow

Wow where have the months been going? Time seems to be passing so quickly at the moment (that, and I am currently working full time! :/) – and I do apologise for not blogging more regularly!

I have posted a recipe for San Choi Bow in the past but it was a lentil one and nowhere near as good I might say. I really think this recipe is perfect. It has the perfect balance of softness and crunch. It is rich and delicious with the fresh outer iceberg lettuce. I hope you enjoy it!


1 cup finely diced walnuts

1 cup finely diced mushrooms

1 cup finely diced water chestnuts

1 iceberg lettuce

2 cups cooked quinoa (or rice, optional)

Sauce ingredients:

2 cloves garlic

1/4 cup almond butter

1/4 cup tamari sauce

1 Tblspn brown rice syrup

dash chilli flakes

dash onion powder

dash smoked paprika


Saute mushrooms and after a few minutes, add in walnuts and water chestnuts. Blend all sauce ingredients together and stir through mushroom mix and allow to cook further for a few minutes.

Serve in fresh iceberg lettuce cups (the outer leaves are best) with quinoa or rice.


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Pesto primavera pasta

Try saying that 5 times quickly! :P I sooo love this dish. It is homely and nutritious and comforting and above all, very tasty! It amounts to some delicious, finely chopped green veggies, homemade pesto and pasta. Mmmm.


1 cup basil leaves

2 Tablespoons semi dried tomatoes

3 garlic cloves

2 Tablespoons oil

juice of 1 small lemon

salt and pepper



1/2 zucchini

3 mushrooms

1 leek or onion

1/2 cup broccoli (chopped)

2 celery stalks

1/2 cup snow peas


Plus 2 cups gluten free pasta


For the pesto:

Blend all ingredients together in a mini food processor (or the like) to form a paste.

For the pasta
Cook gluten free pasta as per instructions.

For the primevera:

Roughly chop vegetables and sauté them together, beginning with the onion/leek and keeping the broccoli to last because it will overcook quickly. Add in pesto mix and stir through drained, cooked pasta.


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Chocolate self-saucing pudding

Chocolate self saucing pudding

Yesterday was mothers day. And in honour of my own mother’s awesome desserts and the fact that it was Mothers Day so I decided I “deserve” whatever i felt like :) I made chocolate self saucing puddings. It suits the cold wintery weather and the huge weekend we had had – warm, decadent comfort food!

As you know, I really really ‘hate’ ordinary food photography so I find myself once again apologising for the photo. It was late when we ate and we were all keen to get into it, so I took a quick snap on the dining table before digging in. Hopefully you get the gist – and next time I’ll have to try again with better lighting and effort!

My goodness, these were amazingly rich and decadent and delicious! And Mr 5 and I who made them up were surprised that they work so well. Mr 7 moaned and groaned in heaven for a while and then said “Did you make these up? You need to blog them!”.

Gluten free, totally plant based and sugar free. They just shouldn’t taste this good.

The little hole in the top is because I put a square of dark chocolate in the middle of them before baking (that bit is not sugar free) so it made an indentation in the top. You can take or leave that idea. They would look more impressive without it but it was a good surprise for the kids.



1 cup buckwheat flour

1/2 cup tapioca flour

1/3 cup cacao

1 tsp baking powder

1/2 tsp bicarb soda

3/4 cup non dairy milk + 1 tsp apple cider vinegar

1/2 cup brown rice syrup or agave

2 Tablespoons of grape seed or melted coconut oil

1 Tablespoon chia seeds soaked in 1/4 cup water

1 tsp vanilla extract



1 cup warm water

1/4 cup cacao

1/4 cup brown rice syrup or agave


Mix the dry ingredients and mix in wet ingredients. Divide into lightly greased ramekins. (Add in a piece of dark chocolate or raspberries into the centre now if you wish). Hold a spoon above the ramekins and poor sauce mixture onto spoon (So as not to cause a pooling in the middle- aka, the spoon will make the liquid spread out) until the sauce mixture is evenly spread across the ramekins.


Bake in 180 deg C oven for 30 minutes.
The kids served theirs with vanilla soy ice cream and Dave and I enjoyed a coconut milk-coffee ice cream with ours! Delicious – but we were each defeated! The left overs are in the fridge for todays enjoyment!!




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Roast pumpkin, sun dried tomato and spinach risotto

Roast pumpkin risotto


As the weather warms up in some parts of the world, it is cooling down in Australia! We are in crisp, Autumn beauty right now and a warming risotto is just what is needed!



1 cup Arborio rice

5 cups vegetable stock

2 cups roasted, cubed pumpkin pieces

1/2 cup chopped sun dried tomato pieces

1 1/2 cups chopped baby spinach leaves

1/4 cup white wine

1 leek, finely chopped

2 garlic cloves, minced

salt and pepper

dried italian herbs

chilli flakes



Saute the leek, garlic, salt, pepper, and herbs until soft. Stir in Arborio rice (until coated with oil film from the sauté).

Stir through white wine (to cook off the alcohol content).

Using hot vegetable stock, pour in 1/2 cup of stock at a time and continue stirring the risotto. It is the slow addition of hot stock that absorbs that makes the risotto creamy. When the 1/2 cup addition has absorbed each time, add another one. After 3 cups of stock have been added, stir in the pumpkin pieces, sun dried tomato and spinach leaves and continue with the stock process until all absorbed.

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Hot cross buns

Hot cross buns It’s Good Friday! Thank you to my brilliant husband, Dave, for having hot, gluten free vegan hot cross buns waiting for me on my arrival home from church on this Good Friday! Wooo! And I can attest to the winning combination these tasty treats are.

Firstly, it’s probably important to understand a little about how flours work when cooking with gluten free combinations. These buns have 50% medium flours, 25% light and 25% heavy. If you don’t have the exact flours, you can look here for more suggestions on how this works and use your own combinations. I think it is always safe to use more tapioca flour rather than less so feel free to use more light flour and less medium/heavy if you want to play with it.

Or…you can just follow this recipe. De-licious!

Dry ingredients: 

Medium:                   1 cup  red sorghum flour and ½ cup brown rice flour

Light:                        ½ cup tapioca flour and ¼ cup potato starch

Heavy:                       ½ cup buckwheat flour and ¼ cup almond meal flour

2 tsp xanthan gum

½ tsp salt

1/2 tsp all spice

1 tsp cinnamon

Wet ingredients:

4 dates blended in ¼ cup hot water

2 Tablespoons coconut palm sugar

2 teaspoons melted coconut oil

1 ½ cup warm water

¾ cup sultanas

Combine flour mix, xanthan gum, salt, sugar and dry yeast and mix together in a bowl. Set aside.

In a separate bowl, combine the coconut oil, warm water and pureed dates. Add in dry ingredients and mix on high with hand beaters until well mixed. Add sultanas and mix through.

Shape into a long thick roll and chop into sections ofHot cross buns pre-cooked
roughly equal size to form into rolls.

Place rolls on a greased & floured tray, cover with a tea towel and allow to rise in a warm place for 30 minutes.

For the crosses, mix some brown rice flour and water together to form a paste and squeeze onto rolls in a cross formation. (You can do this by putting the paste in a snap lock bag and cutting one corner off to squeeze through)

Hot cross buns c







Bake in 200 deg Celsius oven for 40 minutes.

Brush the tops of buns with a light coating of melted coconut oil after they come out for a gloss.

Our buns were brown and crunchy (which we enjoyed) but if you prefer them softer and less crunchy, put foil over the tray after 15 minutes of cooking.

Hot cross buns


Happy Easter everyone!

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Cauliflower pakoras

Cauliflower pakoras

Cauliflower pakoras


Once upon a time I had dinner at a lovely woman’s house who made an incredible vegan spread. With minimal fuss it seemed! And on the table were some incredible little cauliflower morsels. I’m not sure if this is true to what she did but I’ve played with it and tried to recreate it and oh my, we love these. I’ve discovered they actually work beautifully to make and take on a picnic too because they are great cold.

What I will note is that I make these by intuition and that’s difficult when it comes to a recipe. But basically, if you want the cauliflower chunkier or smoother, do what works; if you like more/less spice, do what works; if you can’t have chick peas (the besan flour), do what works…you know how it goes. The possibilities, as always, are endless. Use it and go with your instincts. And try not to overcook the base like I did in this pic :)


1/2 cauliflower

1 small onion

2 cloves garlic

1/2 cup besan flour

1 1/2 cups water

2 Tblspn chia seeds (soaked in 1/3 cup water)

For the spices, I have used either a combination of garam masala/cumin/ginger/tumeric

OR  a basic Indian curry powder, plus a bit more turmeric for colour.

You can also add in onion powder for a bit more taste, and chilli.

Be sure to salt the mix well.

*NB the last time I made this I added in fresh coriander and it was beautiful! You could also add in fresh mint for something different too.


Either chop the cauliflower finely, or put cauliflower, onion and garlic into food processor and loosely process until it’s finely chopped. Stir in besan flour, chia and water and add spices.

Drop spoonfuls into hot oil (best in a non-stick pan) and fry on both sides.




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