This gravy (like most gravy) doesn’t look all that appetizing but believe me you will be going back for more because it’s seriously good! This recipe is for a larger quantity but can easily be scaled back if you don’t need this much. It doesn’t matter how much we make, we never have any leftovers, it’s damn delicious! Pictured here atop “smashed”, roast veggies.
- 2-4 Mushrooms (up to 100g)
- 1 Small Onion
- 2 Cloves of Garlic
- 1 Spring of Fresh Rosemary (or 2 tsp Dried Rosemary)
- 200-300g Soy Milk
- 50g Water (Optional if you want to bulk up the amount of gravy you make)
- 20g Stock
- 30g Spelt or Wheat Flour
– Roughly chop mushrooms and add then to the thermomix along with the onion, garlic and rosemary.
– Turbo until blitzed and then add a splash of oil and cook on 100 degrees for 4 mins.
– Add remaining ingredients and and combine on speed 5 for 10 seconds.
– Cook on speed 2, 90 degrees for 5 mins.
This recipe started off more like a mud cake but we have adapted it so that it has more of a brownie consistency. People are always impressed when you can make a really good cake that is vegan. There is a misconception that eggs are needed for binding but this one will prove them wrong! We don’t have any great pics just yet but we make this so often that we’ll be sure to update this post when we take some more photos.
If you grind your own nut meal in the thermomix then feel free to make the meal for this recipe a little bit chunky – it will add a great texture to your brownie cake!
- 1 Cup Rapadura or Sugar
- 125g Vegan Margarine (we use nutellex), or butter or neutral oil
- 1/2 Cacao Powder
- 1/2 Cup Hot Water
- 1 Cup Soy Milk + 1 Tsp Vinegar or Lemon Juice
- 1 Cup Spelt or Wheat Flour
- 1 Cup Almond Meal (or any other nut meal)
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
– Preheat oven to 180 degrees C (if you have a”slow” oven then turn up the temperature to 190). Grease a large cake pan or line with baking paper.
Add rapadura and margarine/oil to the thermomix bowl and combine on speed 6 for 10 seconds.
– Add the soy milk + vinegar to the thermomix and allow it to curdle while you gather the remaining ingredients (and boil the kettle for the hot water).
– Add the remaining ingredients and combine on speed 4 for 30 seconds.
– Pour into your prepared cake tin and bake until the cake feels firm and an inserted knife comes out looking like a brownie 🙂 around 35 minutes.
If the cake is a little undercooked it will set and have a very gooey centre and if it is a little overcooked it will have more of a cake consistency. Practice makes perfect with this one!
This sauce can be used in stir-fries, as a dipping sauce, atop cooked veggies or to glaze baked tofu or meat. It’s also a good way to use up excess oranges that you thought you would get around to running through the juicer (not in this wintery weather).
We have thyme growing in a pot near the kitchen so it’s easy for us to use the fresh stuff but dried thyme is fine for this recipe. In fact, if you don’t have any, swap it for rosemary or basil or just leave it out all together! Whatevs!
- 450-500g Fresh Orange Juice
- 1 tsp Thyme
- 1 Medium Onion
- 1-2 Clove of Garlic
- 40g Rapadura
- 1 tsp Salt
– Juice oranges and weigh. Set aside in a bowl.
– Place onion & garlic in TM bowl and turbo until chopped. Cook on 100 degrees, speed soft for 3 mins.
– Add remaining ingredients and cook on varoma temp, speed 2 for 15 mins. If the sauce has not reduce enough for you then cook for a few more minutes.
This dairy free cream will set you free (from dairy!) and set nice and firm too 😛 Seriously, if the prep required for this one is turning you off, please give it a shot. It’s actually really easy! With some recipes you can skip the soaking of the nuts if you wish but NOT THIS ONE. Soak your cashews for 4-12 hours. Here’s what I do, the night before I make this, I put the coconut cream in the fridge and soak the cashews. In the morning I drain and rinse the cashews, grab the can out of the fridge and I’m ready to go.
Once made, this cream will set in the fridge but it takes at least 2 hours. If you want this cream to be reliably firm then make it before you need it and chuck it in the fridge. Then you can scoop it onto desserts or even get your dairy-free kicks by squeezing it through a piping bag for some delicious icing or decoration.
Please don’t waste the coconut water/milk that will be left over from this recipe. Use it in a curry, smoothie or soup!
- 1 Can of Coconut Cream (chilled)
- 1 Cup of Cashews (soaked for at least 4 hours)
- 1 Tsp Vanilla Paste/Extract
- 1 Tbs Agave Syrup
– Open coconut cream can and using a spoon (or pouring skills), scoop off the cream down to the level where is has separated into water. Put the cream directly into the Thermomix bowl and retain the water for another recipe.
– Add remaining ingredients and slowly turn up to speed 7 for around 20 seconds.
– Scrape down lid and sides and slowly turn up to speed 8 for 30-60seconds, until smooth.
So you may have tried our roasted fruits and wanted more. Or perhaps you’re just in the mood for a crumble, so are we! This recipe is just for the topping, for the method on making the fruit go here. Or if you need this baby immediately, just chop your fruit up small, top with crumble and put it in the oven and hope for the best! Although we recommend pre-cooking your crumble filling.
You may find that this mixture makes up too much for what you need, if so you can reduce the amount of flour or omit the oats. Alternatively, just scale back the entire thing to suit you.
- 1, 1/2 cups Spelt Flour
- 1/2 cup Oats
- 1/2 cup Rapadura (or Sugar)
- 1/2 cup Dairy Free Margarine (or Softened Coconut Oil + 1 tsp salt)
– Pre-heat oven to 200 degrees.
– Combine flour, oats and rapadura in a bowl.
– Add margarine or coconut oil and work through with your fingertips until a sand like appearance is achieved and there are no large lumps.
– Top your fruit with the crumble mixture and pat down.
– Bake for 30-40 mins until edges brown and crumble feels firm to touch.
This dish can be enjoyed on its own or topped with our delicious crumble. Choose your glass or ceramic baking dish and aim to fill it up with enough space to mix things around without losing anything over the side! Remember that this fruit will reduce in size as it cooks and leave space on the top for crumble (especially if you’re using rhubarb which virtually disappears and just leaves that incredible tang!)
The amount of fruit listed below if just a guide. Add more or less if you like and adjust the other ingredients accordingly. Traditional crumble fillings include apple, pear and rhubarb but there are loads of other things that you can try. Believe it or not but banana, orange, pineapple and stone fruit can be amazing too!
This is a time consuming recipe. I do a lot of cooking in the oven (and the thermomix for that matter) because I am lazy! For a Mum like me that spends a lot of time at home, it’s easy to just do the prep work while my daughter is asleep and then just let it cook away by itself. I often make this dish the day before I plan to use it. If you bake it in a dish that has a lid then you can just plonk the lid on and refrigerate it until you need it.
If you’re in the mood for a crumble and you want it now (I totally understand) then you can cook it on the stove top rather than waiting around for it to roast. I’ve made some notes in the method below for when you just need crumble fast! BUT you will miss out on one of the best things about this recipe…. the smell that fills your house! mmmm.
- 700g Fruit of your choice (including Rhubarb)
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 Cup Rapadura
- Juice & Rind of 1 Lemon
- 1/2 tsp Salt
- 1/4 Cup Water
– Preheat oven to 200 degrees.
– Peel and chop fruit and place in your baking dish.
– Add other ingredients and combine.
– Roast for 1-2 hours until fruit is soft, stirring at least once.
If you need a fruit fix faster than this then see stovetop instructions below:
– Add all ingredients to a saucepan and include an additional cup of water (you might need some extra if it boils down)
– Cook on a medium heat with a lid until fruit is soft, stirring regularly.
– Drain any excess liquid if too wet.
I know that honey technically isn’t vegan (and neither am I) but alot of vegans tend to eat it. It pops up alot in my recipes but it’s so easy to substitute it with another sweetener so just choose the sugar that’s right for you. Rapadura and other granulated sugars can be used in this recipe, just add a touch of water to the pan.
This tofu can be served atop quinoa or rice, tossed through a salad or stir-fry or could even be a great little side dish. We mostly use it in stir-frys and salads. It is SO easy it’s ridiculous.
- 1 Block of firm Tofu (organic please), chopped
- 1 Tablespoon of Honey (or preferred sweetener)
- 1 Tablespoon Tamari (or soy sauce)
- Splash of oil
– Heat a non-stick frying pan on a high heat on a small hotplate (a high heat on a large hotplate will be too hot) and add the oil to the pan.
– Once the pan is hot add the tofu.
– Add the honey and tamari by drizzling over the tofu.
– Flip the tofu once desired crispiness is reached. Cook both sides evenly and take off the heat. Done!
We have a few variations of this recipe. This is our cold weather (and quiet) version. Sometimes we don’t want to do anything too loud in the Thermomix after our daughter has gone to bed, particularly if we’d had a hard time getting her to sleep, and let’s face it, the Thermomix is anything but quiet! Therefore, we don’t use anything frozen in this recipe. Your avocados and bananas can be chilled if you prefer but we use them at room temperature in cold weather.
- 2 Large Avocados
- 1 Large Banana
- 25-30g Cacao Powder
- 2-4 Dates
– Place all ingredients in the Thermomix and mix on speed 6 for 20 seconds. Serve topped with your favorite crunchy topping like pepitas, goji berries or cacao nibs. Drizzle with some additional honey or agave if desired.
We buy tomatoes in bulk from time to time so that Bob can make sauce, chutney and yummy tomato paste. It also means that I get to make my absolute favourite – tomato soup!
Here’s a delicious variation with celery!!
- 2 Cloves of Garlic
- 1 Medium Onion
- 600-700g Tomatoes
- 3 Large Celery Stalks including leaves (around 300g)
- 600g Water
- 5g Tamari
- 2 tbs Veggie Stock Concentrate (or 1 stock cube)
– Add onion, garlic & tomatoes to Thermomix and turbo for 3-4 seconds.
– Add remaining ingredients and turbo again for 3-4 seconds.
– Cook at 100 degrees, speed 1 for 12 minutes.
– Turn dial up to speed 9 or 10 until desired consistency is reached. Serve with fresh herbs.
This is one for seasoned greenies. If you are new to green smoothies start here. If you know what you’re doing and have a love of kale then continue…
It doesn’t look pretty but this smoothie will give you a cacao fix at the same time as packing in a stack of greens. It is essential that your banana is frozen for this one. You might even want to toss in a couple of ice cubes too. Drink it cold. If it warms up too much it can become unpleasant so just slam it down. That’s what I do!
This is quite a thick drink, add more water if you want it to be more of a smoothie consistency.
- 50g Kale (2-3 large leaves)
- 40g Coconut Meat
- 15g Cacao Powder
- 20g Pepitas
- 1 Frozen Banana
- 200g Water (for a thinner consistency add more water)
- 1 tbs / 10g Honey (or preferred sweetener)
– Add all ingredients to the thermomix in the order listed above and blend on speed 8 (or higher) for 1 minute.