This super simple recipe is a direct remake of the Aussie classic Zucchini Slice. I remember making a vegetarian version of zucchini slice years ago and trust me there is many an Australian family barbeque where that tasty slice is often served.

I decided to create this easy vegetarian recipe for our little Lu who loves carrot but not zucchini so much :) It’s perfect cut into wedges and makes a great healthy addition to kids school or grownups work lunchboxes with a side of fresh fruit.

Tasty, healthy and easy to prepare this is also a fantastic kid friendly vegetarian recipe to serve at family gatherings or for a simple light dinner with fresh salad. As the recipe calls for both egg and dairy please be sure to choose certified free-range eggs and vegetarian feta cheese.

Preparation time 45mins
Serves 6-8

• 5 certified free-range eggs
• 1 cup un-bleached self raising flour
• 375g (13oz) (approx. 3 large) organic carrots, grated
• 1 cup vegetarian feta cheese, crumbled
• ¼ red onion, grated
• ¼ cup pepita or sunflower seeds
• ¼ cup flaked almonds
• ¼ cup olive oil

Grease an 18cm x 28cm (7inch x 11inch) slice pan or casserole dish and pre-heat the oven to 180°C/356°F.

In a large bowl lightly whisk the eggs. Sift over the flour and whisk until smooth.

Add the remaining ingredients and fold through until just combined.

Transfer to the prepared dish and place in the oven for 35-40 minutes until golden on top and cooked through.

Allow to cool completely before serving. Great served cold from the fridge and perfect as a packed lunch.

A super simple and healthy vegetarian recipe from our family to yours, enjoy!!

{this recipe was adapted from the Zucchini Slice recipe found on taste.com.au}

This will be my last vegan baking recipe for a while, I promise. Just taking the opportunity to catch up on a few posts requested from instargam pics; this here banana bread probably being my favourite!

I’ve always loved Banana Bread and this vegan recipe takes that simple idea and adds a little more awesomeness from different seeds and some favourite dried fruits. Being nut free and low in sugar this is the prefect banana bread for kids and makes a healthy and tasty snack. Lu loves hers spread with a good dollop of natural yoghurt.

Turkish apricots are preferable over the typical dried apricot as they don’t contain any preservative and try to use organic ingredients where possible. The seeds & fruit in this healthy and simple vegan recipe add a lovely texture and flavour to the classic banana bread. Serve as is or with your favourite dairy or non-dairy butter or yoghurt; nut butters and jam are also great.

Preparation time: 55 mins
Makes 1 loaf

• 2 tsp chia seeds
• ½ cup water
• 1 cup plain un-bleached flour
• ¼ cup spelt flour
• 3 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• ¼ cup linseeds
• ¼ cup sunflower seeds
• ¼ cup raw sugar
• 1 ½ cups mashed over-ripe banana (approx. 2-3)
• ¼ cup neutral oil (sunflower or ricebran)
• 1 tsp pure vanilla essence
• ¼ cup dried figs, roughly diced
• ¼ cup turkish apricots, roughly diced
• 1 tsp pepitas

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.

Preheat the oven to 180°C/356°F and grease and line a medium sized (I used a 20cm/11cm) loaf pan.

Sift the flours and baking powder into a large bowl, add the spices, seeds and sugar and stir to combine.

In a small bowl combine the mashed banana with the oil, chia gel and vanilla. Whisk until smooth.

Add the wet ingredients to the dry and stir until just combined. Add the dried fruits and fold through.

Pour the mixture into the prepared loaf tin and scatter over the pepita seeds.

Place in the preheated oven and bake for 40 minutes until lightly golden and cooked through (check with a skewer inserted into the middle of the bread). Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Serve as is or with your favourite dairy or non-dairy butter or yoghurt. Nut butters and jam are also great… enjoy!

{This recipe was adapted from Savvy Vegetarians Low Fat Moist Banana Nut Bread.}

So here it is, another simple vegan muffin recipe, similar to the last but a little healthier and just as delicious. It is at the very least, a new recipe and might I add a pretty dang tasty little muffin recipe at that. They’re great as a lunchbox filler or simply as a mid morning snack for hungry bellies big and small.

Our little girl loves these; anything with banana seems to be a hit! So be sure to bake them for your kids, your family or anyone else close to your heart. There is such quiet joy to be found in preparing fresh baked goodies for those you love. It makes one happy and nourishes the soul.

I will be sharing more new exciting veggie meal recipes here on Veggie num num soon, I promise! It’s been a bit of a hard slog getting back here and finally I feel like things are falling into place. I’ve so many new recipes ideas to share and it feels fantastic to once again have the energy and time to get blogging!!

Stay tuned and I hope you all like the little facelift of the blog page.. a few things have been changed around and there are a couple more updates to come. As I’ve removed some sidebar elements be sure to let me know what you think especially if you’re finding navigation difficult. Any suggestions or feedback is always most welcome.

Note: I used a combination of coconut cream and homemade strawberry jam to keep these vegan muffins moist and lend a little extra sweet flavour. If you prefer, try swapping these ingredients for an equivalent measure of coconut yoghurt or, if you enjoy dairy, plan natural set yoghurt.

Preparation time: 30 mins
Makes 8 large or 12 regular sized muffins

• 2 tsp chia seeds
• ½ cup water
• 2 cups unbleached self-raising flour
• ½ tsp bi-carb (baking) soda
• 1 cup rolled spelt (or oats)
• ½ cup brown sugar
• 1 tsp pure vanilla essence
• ½ cup coconut milk*
• ¼ cup strawberry jam* (see not above)
• ¼ cup macadamia oil (or a neutral oil like sunflower)
• 2 bananas, mashed

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.

Preheat the oven to 180°C/356°F and line a 12 cup muffin pan with paper muffin cases, or like I did use a large muffin pan to make some jumbo muffins (recipe makes around 8).

Sift the flour and bicarbonate of soda into a large bowl, add the sugar and rolled spelt and stir to combine.

In a small bowl combine the coconut milk, strawberry jam, mashed banana with the oil, chia gel and vanilla. Whisk until smooth.

Add the wet ingredients to the dry and stir until just combined.

Spoon the mixture into each muffin case until ¾ full and top with a slice of banana if you like.

Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely.

Serve dusted with icing sugar and/or a drizzle of strawberry jam.

So, after another long break here on Veggie num num, I have this simple & sweet little vegan muffin recipe to share. There’s been a bit of experimental baking in our kitchen lately. As our little Lu grows bigger and bigger, I’m having fun and at times going a little crazy, trying to invent new, tasty & healthy foods to feed her little growing body. Luckily she loves her food and is quite a happy little taste tester; just don’t give her baked beans!

These vegan muffins are made with coconut yoghurt, a super delicious dairy free ingredient that’s divine on it’s own or in cooking. Search for it in your local health food or whole foods store. If you enjoy eggs you can always swap out the chia gel for two certified free-range eggs if you prefer.

Muffins are a great sweet treat for young and old and these are something a little special with the rich dark chocolate and fresh raspberries. I’ve been baking a slightly healthier version with spelt, walnuts and bananas that I hope to share in the coming week. For now enjoy these beautiful and tempting sweet vegan muffins full of oaty goodness and the classic combination of raspberries and chocolate.

Preparation time: 30mins
Makes 12 muffins

• 2 tsp chia seeds
• ½ cup water
• 2 cups un-bleached self-raising flour
• ½ tsp bicarbonate of soda
• ½ cup brown sugar
• ½ cup rolled oats
• ½ cup shredded coconut
• 1 cup coconut yoghurt
• 1/3 cup neutral tasting oil (rice bran or sunflower are good)
• 1 tsp pure vanilla essence
• 75g dark chocolate (dairy free), roughly chopped into small pieces
• 125g fresh raspberries (or frozen)
• ¼ cup shaved coconut (optional)

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.

Preheat the oven to 180°C and line a 12 cup muffin pan with paper muffin cases.

Sift the flour and bicarbonate of soda into a large bowl, add the sugar, oats and shredded coconut and stir to combine.

In a small bowl combine the coconut yoghurt with oil, chia gel and vanilla. Whisk until smooth.

Add the wet ingredients to the dry and stir until just combined. Add the raspberries and chocolate pieces and stir through.

Spoon a rough two tablespoons of the mixture into each muffin case and scatter a little shaved coconut on top if you desire.

Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely.

Serve dusted with icing sugar and a little extra shaved coconut. Or go all out and dollop on top some of that left over coconut yoghurt for something truly delish!

It’s holiday time and this year Cam, Lu and I have travelled up north to my family home for Christmas! As I type this I’m sitting in my Mum’s kitchen listening to her bake cakes; it’s a pretty wonderful feeling to be here!!

I’m squeezing in one more, tasty vegetarian recipe that is great to share with family and friends over the festive season. A delicious combination of crispy fried polenta cubes tossed with baby kale leaves, slow roasted tomatoes and avocado with a creamy horseradish dressing.

The polenta and dressing could be made the day before, simply fry the polenta right before serving and dress the salad at the very last minute. Not only is this hearty salad delicious, but super healthy too, with the kale and sunflower seeds it’s full of vitamins and lots of good for you stuff.

To save time you could try substituting the slow roasted tomatoes with store brought sundried tomatoes. If you can’t find baby kale leaves try using baby spinach and/or rocket or even cress or any combination of your favourite lettuce greens.

I hope you’ll enjoy this recipe and that your holiday season is filled to the brim with happiness, love, laughter and wonderful veggie food for everyone!!! Merry Christmas xo

Preparation time: 45mins (+ refrigeration time & 2 hours roasting time for the tomatoes)
Serves 6+ as a side

• 1 litre of homemade or good quality vegetable stock
• 1 cup of polenta
• 350g (12oz) roma tomatoes, sliced in half (substitute these with brought sundried tomatoes to save time if you prefer)
• 2 tbs olive oil
• 120g (4oz) baby Kale
• 75g (2½oz) baby spinach
• 1-2 avocados, sliced and drizzled with lemon juice
• ¼ cup sunflower seeds

for the dressing

• 3 tbs egg-free or traditional mayonnaise
• 3 tbs good quality olive oil
• 1 tbs apple cider vinegar
• 1-2 tsp grated horseradish (to taste)
• ½ tsp honey or agave nectar

To prepare the polenta bring the stock to boil in a large saucepan. Once boiling add the polenta in a steady stream and whisk over a low heat for 2-3 minutes until thick and smooth. Transfer to an approximately 6 litre capacity lightly greased baking dish, smooth over the top and refrigerate for about an hour until set.

Meanwhile preheat the oven to 130°C/266°F and place the halved tomatoes into a baking dish. Drizzle with the olive oil and season with salt flakes and fresh cracked pepper. Place in the oven and roast at the low temperature for 1½ – 2 hours. Keep warm.

To make the dressing whisk all the ingredients together until combined and season to taste. Set aside.

Once the polenta is set turn it out of the dish and cut into pieces around 2-3cm square. Dust each piece with extra polenta and fry in batches over a medium heat in a frying-pan, using oil or butter depending on what you prefer.

Transfer the fried polenta pieces onto absorbent paper and keep warm.

Once the polenta and tomatoes are cooked toss them together with the kale, spinach, avocado and sunflower seeds in a large bowl. Just before serving pile the prepared salad onto a serving plate and drizzle over the dressing.

Perfect as a hearty vegetarian side to serve to guests on a special occasion of as a filling and tasty veggie meal at home. Enjoy!!

December is certainly a busy time of the year. With preparations for Christmas day, parties, gift ideas and decorations I’m having loads of fun, this year, cooking and crafting all sorts of festive things.

This simple rice salad recipe is something I’ve thought about making for a while and it really celebrates the colours and flavours of the festive season. The white rice looks beautiful scattered with bright red pomegranate and shredded green mint. It’s full of those lovely Christmassy flavours with sweet dates and crunchy roasted pistachios. Perfect as a hearty vegetarian side to your festive lunch or dinner.

We served the salad cold as, here in Australia, it’s a summertime Christmas. Traditionally at home we enjoy a big banquet of salads, hot dishes and cold sweet, fruity desserts to fill our bellies on Christmas day. For cold climates this salad would work beautifully served as a warm dish.

I have a few more recipes I’ll hopefully get to share over the next two weeks, but until then, I hope you’ll enjoy this simple & quick vegetarian rice salad…

Preparation time: 30 minutes
Serves 6+ as a side

• 1½ cups short grain rice
• ½ cup dry roasted pistachio nuts, roughly chopped
• ¼ cup dates, chopped
• 100g vegetarian feta cheese, crumbled (optional)
• ½ pomegranate, seeds & juice
• 1 lemon, juice & zest
• 3 tbs good quality olive oil
• ½ tsp honey (or agave nectar)
• bunch of fresh mint leaves, roughly torn
• 1 tsp sumac

Cook the rice using your preferred method until al dente. Drain, rinse and set aside to cool (if serving the salad warm simply continue without allowing the rice to cool).

Whisk the lemon juice, olive oil and honey or agave nectar together with a pinch of salt flakes & ground black pepper.

Transfer the rice to a large bowl, add the pistachio nuts, dates, feta (if using), lemon zest and toss to combine well with the dressing of lemon juice, olive oil and honey.

Scatter over the pomegranate seeds, a squeeze of pomegranate juice and the mint leaves, toss lightly and then dust with the sumac and a few extra mint leaves before serving.

All the ingredients can be prepared ahead of time, simply toss together before serving to keep the nuts crunchy and mint leaves fresh.

We’ve spent the last month or so moving house plus travelling again and now finally I feel like we may be settled. A new house, new beachside neighborhood and a new kitchen!! Which means there is now more time to cook and more time to share recipes, hooray!!

Christmas is fast approaching and I aim over the next month to post some veggie recipes perfect for the festive season. This easy baked risotto is just the thing to share with guests. It is a filling and tasty meal on it’s own or serves up well as a side or as part of a large party banquet.

Sweet roasted cherry tomatoes not only look festive but they taste amazing. The hazelnuts and thyme give this dish a lovely aroma and compliment the rich tomato flavour of the vegetarian risotto beautifully.

I hope you’ll all enjoy the recipe and thank you for hanging around through the many months of down time this year on Veggie num num!! It’s been a big one for us and now our little girl is nearly one!! How quickly time travels when you’re having so much fun :)

Preparation time: 45mins
Serves 6 (as a main)

Baked Cherry Tomato Risotto

• 1/3 cup pine nuts
• 1 lt (1 qt) vegetable stock
• 3 tbs olive oil
• 1 brown onion, diced
• 3 garlic cloves, minced
• 500g (1lb) cherry tomatoes (try to find ones still on the vine as it makes for pretty presentation)
• 2¼ cups arborio rice
• ¾ cup dry white wine
• 1½ cups good quality passata

Pre-heat the oven to 180°C/356°F

Dry roast the pine nuts in a heavy based pan over a low heat, tossing for a few minutes until lightly toasted, remove from pan and set aside.

Heat the vegetable stock in a saucepan until boiling, then turn off and set aside keeping the stock warm.

Heat 2 tablespoon of the oil in an ovenproof dish (if you do not have a dish you can use on the stove top and transfer to the oven, simple do the first step in a large frying pan or saucepan and then transfer to a baking dish before placing in the oven to cook).

Fry the onion over a medium heat for a few minutes until soft. Add the garlic, pine nuts and half the cherry tomatoes (removed from the vine). Continue to cook for a minute or two over a medium/low heat until the tomato skins begin to blister.

Increase the heat and add the rice, stirring to coat in the oil and tomatoes. Add the wine once the dish or pan is hot and shake allowing the wine to evaporate.

Add the passata and stock and stir to combine. Place a well fitting lid on the dish or cover tightly with aluminum foil before placing in the oven to bake from 25-35 minutes (until all the liquid has been absorbed and the rice is al dente).

Leave the remaining tomatoes on the vine and place on a baking tray. Drizzle with olive oil and season with salt flakes and fresh cracked pepper. Place in the oven to bake with the risotto, keep a close eye on them and remove once they are beginning to soften (about 20-25 mins).

Hazelnut & Thyme Gremolata

• ½ cup hazelnuts dry roasted & skins rubbed off
• handful of fresh thyme
• few sprigs of fresh parsley
• zest of half a lemon
• 1-2 tsp good quality full flavoured olive oil

Combine all the ingredients together in a kitchen wiz or mortar and pestle until crumbly.

Serve the baked risotto topped with the whole roasted cherry tomatoes and generously sprinkled with the gremolata. Try accompanying this risotto recipe with crunchy bread and a light salad of tossed leafy greens, enjoy!!

{ This vegetarian risotto recipe was adapted from Real Living Magazine’s Roasted Tomatoes, Bacon & Basil Risotto found in the June 2012 Issue. }

Well it seems ages since I’ve cooked a meal like this and I know its been ages since I’ve shared something here on Veggie num num!! Cam, Lu and I have been traveling a lot over the past two months. Busy taking Lu on her first tour to meet the extended family :)

We headed up north and then took a trip over to beautiful Western Australia to catch up with Cam’s family and have a little peak at the sights. It’s been hectic and fun and with all the traveling I tend to miss the chance to get in the kitchen and cook a simple, wholesome and healthy meal just for us.

Warm curry spices and healthy green veggies are two things that I crave and here they are combined with wholesome black rice and the beautiful texture of silken tofu. If you can’t find black rice simply substitute with brown or basmati (just reduce the cooking time).

This aromatic vegetarian soup recipe is packed with flavour and interesting texture and is a healthy and tasty way to enjoy lots of vitamins and minerals. Served up in big bowls and topped with fresh ingredients this soup is yummy healthy comfort food at its best.

Preparation time: 55mins
Serves 4

• ¼ cup vegetable oil
• 1 tbs mustard seeds
• 1 small brown onion, finely diced
• a handful of fresh curry leaves
• 2 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp paprika
• 2 tsp turmeric
• 1 tsp dark brown sugar
• 2 red chillies, finely diced (seeds removed if you prefer)
• 3 garlic cloves, finely diced
• 5cm (1 inch) piece of fresh ginger, grated
• 1 lt (1 quart) vegetable stock
• 2 cups water
• 1 cup black rice (or brown or basmati)
• 2 cups of snow peas, sliced in half diagonally
• 1 bunch of broccolini, cut into florets
• 300g silken tofu, diced into large cubes

to serve

• ½ telegraph cucumber, grated
• 1 red chilli, finely diced
• ½ cup fresh grated coconut (or use ready shredded coconut)
• handful of fresh coriander leaves, roughly torn
• lime wedges

Heat the vegetable oil in a large heavy based pot over a medium/low heat, add the mustard seeds and cook gently until they begin to pop. Add the onion and fry over a medium/low heat until soft.

Add the dry spices and curry leaves cooking over a low heat for a minute or two until fragrant and a paste begins to form. Add the garlic, ginger, chilli and brown sugar and cook for a further minute.

Add the rice and toss to combine. Increase the heat and add the stock and water. Bring to a simmer, reduce heat to very low and allow to gently simmer cover for 30-40 minutes until rice is tender. {If you’re using basmati or even brown rice you probably will not have to cook it for so long. Adjust the cooking time until the rice is tender.}

Just before serving pop the green vegetables into the soup to simmer for only a minute to be sure they do not over cook, you want them to still be a little crunchy.

To serve ladle the soup into large bowls over cubes of silken tofu and top with the grated cucumber, coconut, coriander and chilli to taste, add a squeeze of lime and enjoy!!

It may still be the middle of winter here in Australia but over the weekend it sure didn’t feel like it. We were welcomed with a warm sunny Saturday morning; almost like summer. It must be this that inspired me to make something simple, fresh and crunchy despite the winter chill that has returned today.

It’s a very simple, super quick and healthy recipe perfect for a light meal or something good to share with a couple of friends in the sunshine. I used a combination of purple and your usual orange carrot here, which works for lovely contrast. Try just carrot or even beetroot if you can’t find those lovely purple ones.

These little lettuce wraps are just right for a healthy light meal or serve them up as a snack or starter at your next barbeque or picnic. A colourful and fun way to enjoy your veggies!!

Preparation time: 10minutes
Serves 2 (light meal) 4 (snack/starter)

• 2 carrots, coarsely grated (or try 1 one carrot and 1 small beetroot)
• 1 zucchini, coarsely grated
• 1 chilli, seeded and diced (optional)
• 1 cos lettuce, leaves separated and washed
• ¼ cup raw peanuts, dry roasted & coarsely chopped or smashed
• 1-2 tsp fresh grated ginger (to taste)
• 1-2 tsp sesame oil
• 1 tbs light soy sauce
• 1 lime, juice
• 2 tsp palm sugar, grated
• 100g spicy marinated tofu, shredded
• Small handful Thai basil leaves
• oil for deep-frying

Combine the grated vegetables, diced chilli if using and peanuts in a large bowl.

Whisk or shake together in a jar the grated ginger, sesame oil, soy sauce, lime juice and palm sugar until combined. Toss the dressing through the grated vegetables and peanuts until well combined.

Heat about 2cm of oil in a small frying pan over a medium/high heat until the surface begins to shimmer. Drop in the basil leaves and fry quickly for a few seconds, remove and lay on absorbent paper.

To serve arrange the lettuce leaves on a platter top with dressed grated vegetables, shredded tofu and a few deep fried basil leaves.

Alternatively lay out the ingredients and allow everyone to assemble their own.

Great healthy and simple finger food best enjoyed outside in the sunshine!

This simple salad is a Veggie num num adaptation of the classic Caesar salad. Really not too much like one but, I wanted to create a salad with the crunch of croutons and a creamy dressing plus something added for a sweet/salty balance.

Little pieces of crunchy roasted Apple are tossed with crispy rye croutons and salad greens all dressed with a truly delicious creamy dressing.

Don’t freak out at the addition of miso here it really adds that lovely salty/sweet flavour that’s needed in a classic Caesar dressing. Of course top with a soft-boiled certified free-range egg and shavings of vegetarian parmesan cheese if you enjoy dairy and eggs!!

And really I should have used lovely cos lettuce but I didn’t have any so by all means try using cos or any lettuce you prefer. It’s the perfect salad recipe to serve for lunch or as a light and tasty side to a vegetarian barbeque or your favourite veggie meal.

Preparation time: 40mins
Serves 2 as a meal – 4 as a side

• 2 medium red skinned apples
• ½ lemon, juice
• good pinch of coarse salt flakes
• 2 large thick slices of rye bread
• 1 garlic clove, peeled and smashed
• 2 tbs olive oil
• ½ tsp paprika
• 150g (5oz) lettuce greens (try cos, baby spinach, rocket, kale etc)

Ceasar(ish) dressing

• ½ cup egg free or traditional mayonnaise
• 2 tbs olive oil
• 2 tbs fresh apple juice
• squeeze of lemon juice
• 2 tbs fresh mint leaves, coarsely chopped
• ¼ tsp white miso paste

Pre-heat the oven to 160°C/320°F

Dice the apples into small cubes, toss in the lemon juice and rock flakes, set aside.

To make the croutons, slice the rye bread into cubes. Heat the olive oil over a medium/low heat in a small frying pan, add the smashed garlic clove and heat through the oil for 1 minute. Add the cubes of bread and toss in the oil for a few minutes, remove from heat and take out the garlic clove.

Pat dry the apple cubes on toweling paper and arrange on a baking tray. Arrange the bread cubes on a separate baking tray. Place both trays in the pre-heated oven. Bake the cubes of bread for around 10 minutes shaking the pan occasionally until golden, remove from the oven and set aside to cool.

Continue to bake the apple for a further 10 minutes watching carefully towards the end to make sure they don’t burn. Once the apple pieces begin to golden remove from the oven and allow to cool and crisp up.

Meanwhile make the dressing by whisking all the ingredients together until well combined and smooth.

Arrange the lettuce greens in a large bowl, toss with the cooled croutons and diced apple. Just before serving toss through the prepared dressing.

For a non-vegan version try topping with a soft boiled free-range egg and shavings of vegetarian parmesan cheese.