Mac n Cheese


1 head of cauliflower

2 Tbsp water

1 cup raw unsalted cashews (soaked overnight in water or a minimum of 1hr in hot water)

2 cloves garlic

1 onion

2 Tbsp nutritional yeast

2 cups gluten free pasta or noodles


  1. Preheat over to 200 degrees celsius.

  2. Chop cauliflower florets into equal-sized pieces, then coat and massage the florets with 2 tablespoons of water.

  3. Saute the onion and garlic in a splash of water over medium-low heat until translucent and soft, about 5-10 mins.

  4. Cook your pasta in water, following packet directions. Strain and set aside.

  5. To make the cashew cream as your sauce base, add soaked cashews and 3/4 cup water to a high speed blender, starting on low and slowly increasing the speed.

  6. Add nutritional yeast, roasted cauliflower and sauteed shallots and garlic.

  7. Add cooked pasta to a large mixing bowl and pour sauce over the pasta.

  8. Gently stir until mixed through. Enjoy!

Zucchini, Carrot and Kale Slice


1 onion, diced

1 garlic clove, crushed

2 zucchinis, grated

2 carrots, grated

1 cup kale, chopped

2 teaspoons curry powder

350g extra firm tofu

200ml soy milk

1 tablespoon nutritional yeast

2 tablespoons gluten free flour

2 teaspoons dijon mustard


  1. Preheat oven to 180 degrees Celsius.

  2. In a fry pan on medium to high heat, add a splash of water and onion and saute until transparent.

  3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.

  4. Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened. Remove from the heat and set aside.

  5. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.

  6. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.

  7. Allow to cool and put in the fridge until needed.

Cooking Beans

This recipe can be adjusted to make more or less beans, keeping in mind the size of your pot and the beans will expand when cooked.


2 cups (500g) beans

8 cups (2 litres) water


1.     Rinse beans well in colander.

2.     Add beans into a large pot with 4 cups of water for every 1 cup of beans.

3.     Bring the water just to the boil. Turn off the heat and put on lid. Allow to sit overnight or at least 8 hours.

4.     Rinse the beans in a colander and then pour back into the pot. Cover the beans with water, swish around with your hands and then remove water. Repeat this process two more times to completely rinse.

5.     Repeat steps 2-4 for a second soak. The second soak is optional but highly recommended to remove as much of the enzymes that cause gas as possible. 

6.     Place soaked beans in a slow cooker or large pot, add water so it covers at least 2 inches over beans.

7.     Cook the beans in the slow cooker on low for 6 hours or on high for 3-4 hours, or in a pot bringing to a very low simmer and cooking for 45 mins to 2 hours depending on how well cooked you like.

8.     Once the beans are done drain and rinse, then measure into 2 cup portions to use immediately or freeze. This recipe makes 3 x 2 cup portions.

Spirulina and Pea Fritters

1 cup frozen peas
1 carrot, grated
1/2 cup gluten free flour (oat, rice, chickpea etc)
1/2 cup plant milk
1/4 salt reduced vegetable stock cube
1/4 tsp cumin powder
1/4 tsp turmeric
1 tsp spirulina powder
1 Tbsp ground nut and seed mix
1 Tbsp boiling water

1. Mix stock cube in boiling water.
2. Add to a mixing bowl with remaining ingredients.
3. Heat a non-stick fry pan. 
4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan. 
5. Cook for 2-3 mins each side or until golden brown. 
6. Turn and cook on other side until golden.