May’s Recipe Book

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Since I am not much of a chef, I asked you guys to send in some of your favorite vegan recipes. Thank you to everybody who contributed to our first recipe post! I can’t wait to try out the blueberry cheesecake especially. If you want to contribute to next month’s recipe book, email your recipes in the format below. Include a photo & send it off to 

Can’t wait to see what you guys create!



doodles by Cybelle


Raw Vegan Blueberry Choc Cheesecake

Submitted by Claudia Lewis


     Choc Base:

       – 12 medjool dates

       – 1 cup almond meal

       – 1/2 cup dessicated coconut

       – 3 tbsp cacao powder

       – 1 tbsp coconut oil

       – 1/2 tbsp vanilla essence


       – 3 cups cashews

       – 3/4 cup lemon juice

       – 1/2 cup coconut oil

       – 1 tbsp vanilla essence

       – 1/4 cup water (If necessary, use little as     


     Top Layer:

       – 2 cups frozen berries of any kind

       – 1/2 cup medjool dates


1. Process all base ingredients in food processor (if dates are tough soak in warm water for a few minutes first)

2. Grease a loose bottom cake tin lightly with coconut oil.

3. Press base mixture evenly into the bottom of the tin and place in freezer.

4. Process all the filling ingredients and add water if necessary.

5. Pour filling over base and place in freezer for roughly 30 mins before making the top layer.

6. Process top layer ingredients and pour over the cake.

7. Place in freezer until set to a desired consistency.


Submitted by: Katie McAdam


3 large carrots, peeled and chopped

3 potatoes, peeled and chopped

1/2 C. nutritional yeast

1/3 C. water (or more, depending on how you want the consistency)

1/3 C. soy milk

2 tbsp. freshly squeezed lemon juice

Salt and pepper, to taste


500g macaroni, or pasta of choice



  1. Place potatoes and carrots in a steamer basket and steam until very soft (you will be blending all the ingredients later, so they need to be mushy)
  2. Boil water in a large pot, add pasta
  3. Place carrots, potatoes, and water in a blender and blend until smooth
  4. Add remaining ingredients, and blend until smooth. Add more water if you would like a thinner consistency.
  5. Pour sauce over cooked pasta, and mix well. Add water or soy milk if desired for a thinner consistency.
  6. Add salt and pepper to taste, and enjoy!


Note: I usually make half the 500g bag of pasta for myself, which includes dinner and leftovers. This recipe serves around three people, depending on how much you eat!



Submitted by: Katie McAdam


1/2 C. Rolled oats

1/2 C. Quick-cooking oats

Maple Syrup


Plant milk of choice (Unsweetened)

1 Banana (Mash half of it and set the other half aside)

Desired toppings (I like frozen and fresh berries, coconut flakes, chia seeds, etc.)



  1. Place oats and plant milk in a pot
  2. Cook on high heat. Once bubbles form, turn to medium-low and add mashed banana. Continue to cook until all liquid is absorbed
  3. Pour into a bowl and add desired toppings. Enjoy!



Submitted by: Bella Ande



Peanut butter


Almond milk



  1. mash/ blend 3 bananas
  2. add two spoon fulls of peanut butter
  3. add a little cinnamon
  4. and a bit of almond milk
  5. mix together and freeze overnight and let thaw out for a softer consistency



Submitted by: Zofia Saldago



Black pepper










  1. Cut 3 potatoes into little cubes and toss into a baking tray lined with baking paper. Season with black pepper and rosemary – no oil needed. Place into a 200 degree Celsius oven for 40 minutes
  2. To prepare salad, wash, dry and chop half a head of lettuce and set aside. Cut up 1 red capsicum. Set aside.
  3. For a delicious Asian inspired dressing, in a bowl combine 2 tbs tamari, half a tbs black tahini, the juice of half a lemon, grating of half a thumb size of ginger. Mix well and set aside.
  4. By now the potatoes should be about 85% cooked. Remove from the oven and place into a hot nonstick pan (no oil required) and mix with the juice of half a lemon and some fresh parsley (about a tbs) for about 10 minutes. This will caramelise them nicely.
  5. Assemble! In a big bowl add half of it with the lettuce and top with capsicum. On the other side add the potatoes and add 2 tbs of tomato salsa for dipping (optional) on the side. Top the salad with the tamari/tahini dressing. Done – healthy and delicious!



Submitted by: Indigo


1 Carrot

1 Cucumber

½ Head lettuce

1 Package vermicelli noodles

4 Rice paper sheets

1 Cup broad beans (skins removed)

1 Clove of garlic

Dried parsley

Dried oregano

Bit of olive oil(optional).


*you can add whatever veggies you like — this is just what i love.



  1. use a kettle or use the stovetop to boil some water. place the noodles into a bowl and cover them with the boiled water to cook. set aside
  1. in a pan combine: 1/2 clove of garlic, 1 cup of fresh broad band, 2 tsp dried parsley, 2 tsp dried oregano, bit of olive oil(optional). cook on medium heat until the garlic is slightly brown. remove the mix from the heat into a bowl. add the lemon into the bowl and mash with a potato masher. divide into 4 portions. leave to cool
  1. chop up the veggies into strips
  1. assemble!
  1. get a plate big enough for your rice paper and fill with regular tap water. add the rice paper and coat until wet, remove a place on a clean bench top.
  1. place 2-3 of all veggie strips, add the bean mix, lettuce + however many noodles you like.
  1. fold like a burrito and roll and repeat.


Submit your recipes to We will be posting a compilation of recipes once a month!




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