Recipe – Spicy Green Salad

Ingredients – Salad Dressing

For the dressing:

1 Tbsp soy sauce

7 Tbsp lime juice

3 hot chillies 

1/3 C red onions chopped

1 Tbsp sugar


Add all of the ingredients in a bowl and combine. 

 Salad – I just made a simple green salad with shredded carrot, rocket, baby spinach leaves, yellow capsicum, avocado then added some pepitas and nigella seeds.  Add the salad dressing to the salad then combine and plate up.  

Recipe – Naked Silverbeet Pasta

Pasta with Silverbeat
This is a super easy and quick recipe.  My love with eating silverbeet started when I first
ate it in New Zealand. In other parts of the world it is called Swiss Chard.
It is packed with vitamins and minerals such as Vitamin A, Vitamin C, Vitamin B6, Calcium,
Iron and Magnesium.

Preparation time: 7 minutes
Silverbeet cooking time: Silverbeet steamed 8 minutes
Pasta cooking time: Depends on which pasta you use
Serves: Two people

4 bunches of silverbeet – remove the white stems then roughly chop
300g Rigatoni Pasta
A couple of tomatoes cut in quarters
1 jar of pasta sauce
A couple of tablespoons of nutritional yeast

Cook the pasta then start steaming the silverbeet. This pasta takes longer to cook so
after a few minutes place the silverbeet into a pot and steam it for 8 minutes.
When the pasta is halfway through cooking palce the pasta sauce into a pot and heat up
After 8 minutes remove the silverbeet from the hot plate
When the pasta is cooked, drain the water then pour the pasta sauce in the pasta and stir
Plate up the pasta and with a pair of tongs stack the silverbeet onto of the pasta
Sprinkle some nutritional yeast on top of top of the silverbeet then
serve immediately

Recipe – Rosemary Focaccia

Rosemary Focaccia 1
450g strong white flour
1 Tbsp dried yeast
4 Tbsp Lukewarm water
3 fresh sprigs of rosemary chopped finely
2 fresh sprigs of rosemary
1 Tbsp olive oil
240 ml Luke warm water
1 tsp sea salt

Place in a bowl the dried yeast and 4 tablespoons of lukewarm water stir and
leave for 5 minutes
In another bowl place the flour and make a well in the center then pour the
yeast mixture inside then add one teaspoon of olive oil and the chopped rosemary
Combine all of this and make a dough. Kneed for 7 minutes then place the dough in a bowl,
cover it with a damp tea towel and leave the dough for 40 minutes in a warm place
After the 40 minutes place the dough in a focaccia tin degassing the dough and spreading it
out to cover the tin
Again cover the dough with a tea towel and place in a warm place for 40 minutes
Pre-heat the oven to 200C. After the 40 minutes sprinkle 1 teaspoon of sea salt on top and
press with your fingertips to make dimples in the dough and add the last remaining fresh
rosemary and sea salt on top
Bake for 18 minutes or until the top turn slightly brown

Recipe – Indonesian Eggplant Curry

Indonesian Eggplant Curry 2
1 medium size eggplant chopped in chunks
4 Spring Onions chopped in 2 cm pieces
1 can of tomatoes
1 Cup of mushrooms
1 Tbsp tamarind paste
3 Tbsp Water
2 Tbsp Ketjap Mantis Soy Sauce
2 tsp lemon juice
For Frying –
3 Tbsp Water
1 tsp vegetable stock

Place the tamarind paste in a bowl with water then mix and leave to the side
Place a frying pan on a medium heat pour water and add the vegetable stock
ensuring it is dissolved
Add the tamarind and ketjap mantis to the frying pan then add the mushrooms,
eggplant and spring onions fry until soft
Before serving add lemon juice to the frying pan and combine

Recipe – Rye Bread

Rye Bread 1
Rye Bread 2
610 g wholemeal flour
410 ml warm water (approx 30C/85F)
2 tsp dry yeast
1/4 C Molasses
1/4 C Flaxseed meal
Pour the wholemeal flour, molasses and flaxseed meal in a bowl then add the
yeast then small amounts of the water mixing it together until all the water has gone and a
dough has formed
Return the dough to the bowl and place a tea towel over the dough then take
the bowl to a warm area of the house and leave for 40 minutes to rise
Preheat the oven to 220C/430F
After 40 minutes gently degas the dough gently and knead gently then place
the dough into a loaf tin return the loaf tin to the warm area in your house and leave for
30 minute or until the dough has doubled in size.
Bake for 25 minutes @ 220C/430F

Why I add flaxseed to my bread ?
Being vegan its a great way to get omega-3 into my diet. They are also rich antioxidants, B vitamins, dietary fibre, a group of phytoestrogens called lignans, protein and potassium. I also sprinkle flaxseed on my cereal in the morning.

Vegano Comida – Vegan Tortillas

vegan burritos
Love these types of meals. So easy and quick to prepare.
Vegetables used: (Can be whatever you have in the fridge)
sweet corn
Romaine lettuce
red capsicum
Sambal Oelek
picked onion
Mexican Chilli beans with corn
black bean with wild rice
and spinach tortillas

Recipe – Chickpea, Cannelloni Bean, Artichoke & Dill Spread

Chickpea, Canneloni Bean, Artichoke & Dill Bruschette 2
After returning from my trail race this morning, my wife made this delicious spread which tastes so good with all the different textures and flavours. You can use this on bread, toast and on baked potatoes.
400g tin Chickpeas
400g tin Cannelloni Beans
400g tin Artichokes sliced in quarters
1 red onion sliced fine
1 celery stick sliced fine
2 tsp dill chopped fine
3 Tbsp lemon juice
Roughly mash the beans and chickpeas together
Add the artichokes, red onion, celery, dill & lemon juice
This will keep refrigerated for one week

Recipe – Orange, Corn Chip and Sunflower Seed Salad

It’s been super hot and humid here in Queensland so the meal of choice for us is always a cool refreshing salad. This salad has great texture. It has a slight salty, sour and sweet combination of flavours which burst in the mouth tickling all those taste buds at once.
Serves 2 people
4 handfuls of mixed salad
2 handfuls of corn chips
2 juicy oranges diced
1 half cucumber chopped in chunks
3 spring onions chopped
1/2 C Sunflower seeds
1/2 C Pumpkin seeds
Salad Dressing – vinaigrette Italian
Add the ingredients in the order above an toss with hands then serve

Recipe – Vegan Pizza con Los Frijoles Refritos

This pizza has a base with a combination of tomato paste with los frijoles refritos (refried beans).
It stops the vegetables drying out and it also gives the pizza a good moist base.
(I eat a half for lunch and the other half for dinner it is too large to eat in one sitting for me)
Makes 2 pizzas
Pre-heat oven to 200C/390F
Vegan Pizza
1 C mushrooms sliced
1/2 C pineapple cut
1 red onion sliced
1 C cooked sweet potato
1 C cooked pumpkin
1/2 C olives
1 C sweet tomatoes – halved
1/2 C Jalapeño
400g artichokes – halved
300g los frijoles refritos (refried beans)
200g tomato paste
2 Tbsp oregano
1 Tbsp sriracha sauce
2 wholewheat pizza bases
Place the wholewheat pizza bases on a baking tray
Spread the tomato paste, then the refried beans over the bases then sprinkle a small
amount of oregano on top
Now layer the pizza base with the toppings – mushrooms, pineapple, red onion, sweet potato
pumpkin, olives, artichokes then sprinkle some oregano and sriracha sauce on top
Place the pizzas into the oven @ 200C/390F for 20 minutes then serve hot

Recipe – Baked Potato with Mexican Beans

This is a favourite post trail run meal.   It’s takes approx 15 to make and is in my opinion vegan fast food.
Serves 2 people
1 large scrubbed and washed potato
1 400g tin Mexican beans
1 Tbsp sriracha sauce
1 tsp vegan margarine
1 Tbsp hummus
1 handful of cherry tomatoes
1/2 C sweet corn
Fresh pepper
Place the potato in the microwave for 7 minutes
(Depending on the size it may take longer to cook)
Place the Mexican beans, sweet corn and tomatoes in a pot
On a medium heat.
Test that the potato is cooked by sliding a knife into the potato
When ready make a cross in the centre, place the margarine, hummus, pepper  and
sriracha sauce in the bottom of the potato
Then pour the Mexican bean mixture into the centre and then serve with
Another squirt of sriracha sauce and fresh pepper.