We love this recipe, we’ll cook this up for breakfast probably once a week and the best thing is, its good for you and really yummy as well.

1 onion

2 cloves of garlic, crushed

½ block of firm Tofu (or 250g)

1 tomato, diced

½ teaspoon of tumeric

1 teaspoon of curry powder

1 tablespoon of tofutti cream cheese (optional)

½ tablespoon vegan margarine (I used Nutelex)

Pinch of salt and pepper

Pinch of dried basil

1 tablespoon savoury (nutritional) yeast (optional)

Chop the onion up finely and cook in a small amount of oil (I used olive oil) on a medium sized pan.

Once browned add the diced tomato and garlic.

Break the Tofu up in your hands until its all crumbled then add to the tomato and onions.

Add the tumeric, this will make the tofu turn yellow, then add the curry powder, salt, pepper, basil and yeast, mix together.

Then add the margarine and cream cheese, mix together until melted

 Serve with toast, or in a sandwich.

Last night Nick played a show in the city which means we missed out on our Sunday roast so we decided to post pone it to today. Sanatorium’s Vegie Roast with Rosemary and Mint Glaze is our meat-free of choice. Unfortunately it can be a little pricey at around $7, it’s usually found at most popular supermarkets like Woolworths, Coles, etc. Per serving the roast alone takes care of 35% of your daily intake of Zink, 30% of Iron and 100% of your daily intake of Vitamin B12 and is also cholesterol free. All you do is cover it in oil, then coat it in the provided rosemary and mint glaze and throw it in the oven, although it reads on the box to cook for 45 minutes, we’ll usually cook if for an hour, it just hardens up the coat and makes it crisp. It really is delish.

Served with Vegan gravy.

Place pasta in boiling water with a pinch of salt and let cook.

Chop up the onion relatively fine and cook in a large pan with olive oil until browned. Crush the garlic and add to the onion. Once cooked add the blended tomato and cashews to the pan and mix together, add the salt, pepper and the parsley and basil chopped then the lemon juice from 1 lemon. 




Once the pasta is cooked add the pan and mix together.
Serve with cracked pepper on top.

If you feel it's not lemony enough add some more on top also we ran out of fresh Basil but its always pretty to put some on top.

This pasta dish is super easy to make and doesn't cost too much ether.

1 clove of garlic, crushed

1 jalapeno chilli, diced

1 can of diced tomato’s

5 medium sized mushrooms, cut into small cubes

Half a tsp sugar

Hand full of freshly chopped basil

Hand full of freshly chopped parsley

Pinch of salt and pepper

Rollini pasta

Dice up the onion and cook until brown then add the garlic and chilli. Shortly after add the mushrooms, sugar, herbs, and the salt and pepper.

Mix together and add the can of tomato’s, fill the can up a quarter the way full with water and add to sauce

Boil the pasta with a pinch of salt, then drain and add to sauce, mix together and serve with fresh parsley.

Vegan Frozen Chocolate Pie
This pie is so incredibly yummy!

Crust:

1 pack of Oreos

1 Tbsps Vegan margarine, (I used Nuttelex)

1 Tbsps golden syrup

Place the Oreos, margarine and golden syrup into a food processor and blend lightly until mixed. Pour the mix out into a pie dish and flatten with ether your hands or a spoon until even.

Filling:

1 400g can of full cream coconut milk

200g of Vegan dark cooking chocolate (I used Coles dark cooking chocolate)

1 Tbsp Golden syrup

1 tsp Vanilla essence

Cook the coconut milk in a small pot over a medium heat until simmers. Break up the chocolate and place into the food processor, place the golden syrup and vanilla essence over the chocolate. Once coconut milk has simmered pour over the chocolate then blend until smooth.

Pour the filling over the crust and place into the freezer over night.

Served with white chocolate on top with strawberries.
Now, once the dish is frozen it could be difficult to cut through, but if you cant get it out, take to a spoon and eat your way through it, it really is the most yummy pie you'll eat.