Plant based Munchies

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

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Thai noodle bowl with almond butter tofu

noodle and tofu bowl

I want to give a major shout out to Minimalist Baker today – not just because her site is awesome as a whole, but also because I made one of her recipes last night and I swear, it was the best thing I have ever eaten!

I don’t know how to repost her post so you’ll have to trust me and just check out this link. It’s amazing.

The tofu was absolutely unique and delicious and the rest…well… it all just works!

happy face


Even the boys liked it 🙂

<—- This one loves mint and coriander so he has a lot of herbs!  (We added mint)

Dana at Minimalist Baker has a much better photo too.. go see. You won’t be disappointed 🙂


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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.



Plant based non ‘sausage’ rolls


My boys really seem to adore anything that is wrapped in pastry! Before we made the plant-based move, my eldest would have had homemade sausage rolls that were preservative and MSG free. I doubt either of them have ever had a bought one, and they certainly haven’t even had a homemade one in a long time.

So I was interested to stumble across this recipe. It actually does work! I discarded it at first because who would want a tofu-nut roll with oats? But the more I thought about it, the more potential I could see. This is a great option for kids’ parties I think where children are ‘used’ to eating sausage rolls and you can provide them with a much healthier, plant based option and they probably won’t know the difference. I am totally blown away by how good these little rolls (we’re calling them “little rolls”) taste! Despite the fact that we are not into faux-meats, these seriously pass for meat…with the added bonus of the fact that you actually know what you’re eating :). Bring on a kiddy party! Or just make them as a move to healthier eating for quick lunches etc. Whatever your goal, these are seriously delicious and they don’t taste like tofu, nuts OR oats. I promise!

I got this recipe straight from Where’s the Beef? No changes, I know, it’s amazing! I thought I better learn how to do it before changing the recipe at all. Already though I am thinking next time I would like to add in some more nutritional value: brown lentils or chickpeas and grated carrot and nutritional yeast flakes too. You’ll hear about it when I do!

For those who are gluten free, this recipe is not. But I’ll write the substitutes there to help along your way if you’re going to give it a go! Enjoy!

125g pecans
1/2 cup breadcrumbs           (or for gluten free, use crispy corn crumbs, I think Orgrans produce them.)
1 onion
300g pkt silken tofu               (try where possible to get non GMO)
1 cup rolled oats                       (for gluten free, sub 1 cup cooked quinoa)
1 stock cube                                (I forgot this, and they are still delicious)
1 teaspoon garlic powder
3 tablespoons soy sauce (you can use less – the end result will be less salty and brown, and therefore less resemble a ‘real’ sausage roll)
ground pepper, to taste
3-4 frozen puff pastry sheets
water or non dairy milk for brushing pastry
sesame seeds

My preferred way of prepping this filling makes maximum use of my food processor. If you don’t have one, chopping and mashing will do the job just fine. Start by processing the pecans until they’re thoroughly chopped, but not all gone to powder. Tip them into a large mixing bowl, then toss in the bread crumbs. Chop the onion into 8 chunks and process them briefly until they’ve a ‘finely chopped’ kinda texture. Add them to the mixing bowl, and finally whizz up the tofu until it’s a smooth mush. Add it to the mixing bowl, as well as the rest of the filling ingredients: rolled oats, a crumbled-up stock cube, garlic powder, soy sauce and pepper. Stir everything together well.

Now preheat the oven to 200 degrees C and lightly grease a baking tray. Thaw out your puff pastry, and slice each sheet in half so that it makes two rectangles. Spoon the filling down the centre third of each pastry rectangle; lightly brush another third with water or milk and then roll the pastry, starting from the empty third and tucking it into the brushed third. Slice the roll into halves, thirds or quarters as you wish and place them on the baking tray. Make a couple more diagonal cuts in the top of the roll, brush the top with more water/milk and sprinkle over some sesame seeds. Repeat with the remaining filling and pastry. Bake the rolls for about 20 minutes, until they’re golden brown and flaky.

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Layered chocolate strawberry mousse pots

Chocolate strawberry mousse pots

Chocolate strawberry mousse pots

Having a “family dinner” one  night over Easter for ten people, I decided to make something interesting up for dessert. This is what I came up with! Little layered chocolate and strawberry mousse pots. The trick is not to tell anyone that their mousse is made out of tofu and avocado! And let them enjoy it before you confess 🙂

*NB. I made double this amount for 10 dessert bowls. For a ‘normal’ size family just make the recipe below. (And yes, there are only 8 in the picture! The kids already ate theirs :))

Chocolate mousse:

1 ripe avocado

1 tin coconut cream (just the creamy top)

2 T cacao

2 T rice syrup/agave

1 ripe banana (optional if extra sweetness required)

1/2 tsp vanilla extract

sprinkle of salt

Mash, stir, blend and refrigerate 🙂 (Like a lot of my recipes!)

Strawberry mousse:

1 pkt silken tofu

2 punnets of strawberries, hulled

2 T agave/rice syrup (if required)

1 T balsamic vinegar

Blend the tofu in a blender until creamy. Add remaining ingredients and blend.

The chocolate mousse will be thicker than the strawberry so put the chocolate mix on the bottom as per below.


You don’t need to wait for the chocolate mousse to set, it will already hold it’s own. So spoon the chocolate avocado mix in and then pour the strawberry mix on top.


I then topped them with a few blueberries but if you had dark chocolate to shave over them I think it would be perfect 😉

I also think these strawberry ones would be brilliant at a little girl’s kids party. You could do little mousse pots in plastic shot glasses. Gorgeous and pink! (Or of course, if you have a son that’s into pink!)

Make sure you allow a couple of hours for them to set well in the fridge before eating. Enjoy!