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.
Millet is a hugely versatile gluten free grain. It is also a great low taste alternative to quinoa. It can used in place of rice in all sort of savory dishes. We also use it often in porridge and because it is starchy, it is absolutely perfect in veggie patties. Here’s some instructions on cooking it in the Thermomix.
- 300g Hulled Millet (you can use less than this but 300g is the maximum that will fit once cooked)
- 1100g Water
– Place rice basket in Thermomix and add up to 300g of Millet and 1100g Water. Cook on Varoma temp for 25 minutes, speed 3.
Many recipes for smoothies and desserts call for frozen bananas. This is a new thing for me. Previously, I would only ever freeze a banana to suspend it in time before it got too ripe and therefore unusable. I would thaw them out and use the in baking or pancakes – I never thought to blend them!!
So, if you want to make killer smoothies, incredible vegan icecream and unbelievable mousse you NEED to freeze bananas. Here’s how to do it.
Allow your bananas to ripen fully or as much as possible before freezing. You want lots of brown spots. These guys are perfect.
Take the skins off and put them into a container that is suitable for the freezer. I break them into halves or cut them into pieces but you can also leave them whole too.
Where to use them? Smoothies, Ice-cream, Chocolate Mousse & Smoothie Bowls. More recipes for all of these things coming soon!!
If you’re new to green smoothies or the idea of drinking spinach is gross to you, then this is the smoothie to get you started. It’s also a good one to give to kids (or unsuspecting husbands) to get them to have more raw greens in their diet. I am not into massively sweet food so I like this smoothie without any added sweetener. I suggest making it up first and having a taste, then add a sweetener if so desired.
Also, this is not just for beginners, it’s for anyone really. I LOVE this smoothie and often use it as a fall back because I always have the 3 main ingredients in the house.
- 1-2 Spinach or Chard leaves (or a handful of baby spinach)
- 1-2 Frozen Bananas
- 70g Frozen Blueberries
- 200g Water
- Honey or sweetener of your choice (optional)
– Add all ingredients to TM bowl (or blender) and combine on speed 8 or higher for 1 minute.
This pie or pasty filling is simple & delicious, even for meat eaters! You might be thinking that it doesn’t look like a pie filling, it’s essentially just lentils and veggies but believe me, it tastes great! Now that I’m a wholefoods fanatic I love eating vegetables simple & plain. I reckon that the pastry is enough of a treat (not to mention the tomato sauce that I have with it) that the veggies are good enough without any gravy. If you’re a believer that a pie is just not a pie unless it’s filled with gravy as well as the other fillings then just make up the sauce you want and stir through the filling mix before assembly.
Wondering what veggie to choose? ANYTHING! Well, anything that steams well. Mushrooms for example, would probably be better off in with the lentils. I even use things that wouldn’t traditionally go in a pie like brussel sprouts, beans and cauliflower.
- 100-200g Dry Lentils
- 650g Water then a bit more Water
- Vegetables of your choice
- Veggie Stock
- Tofu or tempeh (optional)
– Add lentils to bowl and cover with first lot of water (650g). Allow to soak for up to 4 hours. (if you don’t have time for soaking then cook them on 100 degrees for 20 mins before next steps)
– Choose your veggies, chop them up into small pieces and lay them in varoma.
– Once lentils are sufficiently soaked (or pre-cooked), add the stock to the lentils and top up water to the 1.5 litre mark.
– Attach varoma and cook on varoma temp for 25 mins (Some lentils can take longer than this. If your veggie are cooked then just take off the varoma & replace with the MC & continue cooking).
– Decant veggies into a large mixing bowl and use one of the varoma trays as a sieve for the lentils. Add lentils to the veggies and combine.
– (Optional) Add crumbled tofu or tempeh.
– (Optional) Add your preferred seasonings or sauce & combine.
– Wrap in pastry (the best part! Recipe coming soon!)
This sauce is a great vegan alternative to béchamel and can be used for creamy pasta, lasagna, veggie bakes, as a flavorsome topping for steamed veggies or whatever you can think of. It uses soy milk which many people prefer to avoid but I find that it’s really the only dairy free milk that can make this sauce thicken well. Read more about my thoughts on soy here. You may have noticed that I don’t like to do things in small quantities. We prefer to cook up a large amount so that we have leftovers for lunches, so if you find that this is too much for your needs you can halve or scale down the recipe.
I like to season this sauce depending on what I’m using it for, when making pasta I’ll add a few spoonfuls of tomato paste, and when using as a topping for veggies I like to add a splash of tamari. Salt & pepper are a must too but you can always have a taste first and then choose whether you want to add anything.
We use out home made veggie stock but if you don’t have any of this then simply use a stock cube. If you need to avoid yeast like me then I highly recommend making your own stock!
- 750g Soy Milk
- 100g Water (optional)
- 50g Stock (or to taste)
- 80g Olive Oil
- 110g Spelt Flour
- Seasonings of your choice (salt, pepper, tomato paste, tamari, chili)
– Add all ingredients except the flour to the thermomix and cook on 90 degrees, speed 4 until temperature is reached (around 7 mins).
– Add the flour and cook for a further 2 minutes at 90 degrees.
(The sauce will begin to set slightly once it cools and stops moving so it’s best to make the sauce once everything else is nearly ready to serve. If you’re still waiting on other dishes then set the temp to 80 degrees and keep it going on speed 3 until serving.
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I have one of these almost everyday – if not for breakfast then definitely for an afternoon snack. It is my absolute favourite. I use young coconut flesh and water for the “milk” component that chocolate often calls for. I buy a couple of coconuts per week, drink the water and scoop out the flesh which keeps in the fridge for a few days. I can get 3-4 smoothies out of 1 coconut! If coconuts are too much effort for you (sometimes they’re too much for me too), then just use a handful of soaked cashews or almonds in its place. If you like to add super foods to your smoothies then this is the perfect smoothie to sneak them in. I normally also include a teaspoon of maca and of ground chia seeds. Get creative and experiment with this one.
- 1-2 Bananas (I use frozen but fresh is fine too)
- 40g Young Coconut Flesh (or more!)
- 200g Water
- 10-15g Cacao Powder
- Any superfood powders you like
- 5g (1 tsp) Honey (or preferred sweetener)
– Add ingredients in the order listed above to the thermomix and combine on speed 8 (or higher) for 30-60 seconds.
(Be sure to add the honey last or to drizzle over the top of the banana otherwise some of it can sink to the bottom)
Serve with something crunchy like cacao nibs!
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These cookies have the loveliest combination of cacao (or cocoa), dessicated coconut and jam! They are insanely decadent on their own or can be iced if you’re feeling like an extreme Bad-Ass! They are one of Bob’s childhood favourites.
- 120g Olive Oil (or coconut, or butter/margarine – we normally cut in a little bit of cacao butter)
- 130g Dessicated Coconut (or shredded coconut)
- 140g Plain Flour
- 50g Jam of your choice
- 1tsp Baking Powder
- 1tsp Bicarb Soda
– Preheat oven to 200 degrees
(If using coconut oil or cacao butter, place in Thermomix bowl and heat on 60 degrees, speed 2, until melted or melt on stove.)
– Place all ingredients in Thermomix bowl and mix on speed 5 , until combined
(If not using a Thermomix, simply combine all ingredients in a mixing bowl or food processor.)
– Form mixture using a tablespoon and shape into a “puck” shape approximately 1cm thick and gently squish with a fork.
– Bake for 8-15 mins depending on your oven.
– Remove cookies at first sign of edges browning (or just before then once you’ve made them a few times) & allow to cool. Cookies will set as they cool.
Find the ingredients to make this recipe: