Hands-on Interactive Cooking Class

Join us for a delicious afternoon of vegetarian cooking and tastings.  Our ASMY chefs are bringing you a heap of tasty, easy to make nourishing meals and YOU get to cook! Suitable for both experienced cooks who are on the lookout for different ideas and techniques as well as “I have never cooked a vegetable in my life” newbies, this workshop will have something for everyone. We know that changing the way you eat or introducing new foods and cooking techniques into your diet

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Chunky Choc Chip/Carob Cookies

Another one of ASMY’s classic favourites. We often serve these at our programs and get so many people wanting the recipe. So to all those requests, here they are, deliciousness! 1 cup each of plain flour, desiccated coconut, rolled oats 1/4 cup raw sugar 1/2 tsp baking soda 2 Tbsp golden syrup 1/4-1/2 cup each of choc chips, currants/saltans & nuts (optional) 125 grams of melted butter or Nuttalex if you are a vegan Add wet ingredients together

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Chocolate nut tahini bliss balls – (Raw, Vegan & GF)

3/4 cups mixed nuts of choice 1/2 cup tahini 1/4 cup maple syrup 1/4 cup cacao powder (or carob powder) 3/4 desiccated coconut or sesame seeds for rolling Drop vanilla essence Blitz nuts in food processor, not too chunky but avoid making them them into a powder, you want a good texture through your ball. Combine nuts with other ingredients in large bowl and mix well; add more or less coconut depending on how oily tahini is. Mixture should be firm yet

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Tahini Coconut Bliss Balls (Raw, Vegan, Gluten Free)

Don’t we love our bliss balls. So simple,easy and quick to make. You can make them healthy or not so healthy whichever mood you’re in and they taste fantastic. Whenever we serve bliss balls at the centre, we always get so many positive comments and feedback. Chantelle made these a few weeks back and so many people have been asking for the recipe that we decided to add it to our blog. 1/2 cup tahini 1/4 cup maple syrup Around 1 cup of desiccated coconut 1

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Gluten Free Vegan Chickpea Flour Date Cake

Wow I just made this watering date and almond cake! It was so moist I didn’t even worry about putting icing or cream on it. It is perfect just as it is. This amazing cake was cooked with besan (chickpea) flour. It is just the same as using regular flour, but you need to use both baking powder as well as bi carb soda to get it to rise like ordinary flour. Who would have thought of using chickpea flour in a cake?  I use this flour regularly, but usually for Indian sweets and savour dishes.

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Summer Cooler

It’s so important for food to LOOK good as well as taste good. Maladhar, the hostess of the Deep Peace Retreats applied her artistry to this simple parfait at the last retreat and wowed us all. “It’s all about colour and freshness” she told us.  ☺ Ingredients Parfait glasses: If you want to feed the multitudes get disposable wine glasses, they are clear and on a stem and look just the part. Thick custard: The bought

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Vegan Banana Pancakes with Poached Orange Segments

  For a lazy Sunday morning! Pancake batter: 2 very ripe bananas 1.5 cups of self raising flour 1 teaspoon of baking powder 2 table spoons of corn starch 2 cups of water 1 teaspoon of vanilla essence pinch of salt half a cup of raw sugar Orange segments: 3 oranges, peeled and separated into segments 1.5 cups of water 3⁄4 cup of raw sugar 1⁄2 teaspoon of

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Haupia

  Haupia is a traditional Hawaiian sweet.  These days it is often used as a cake topping, being a healthy alternative to western style icings.  It is light and tasty and a great summer dessert or between meal snack. Makes 16 small squares ¾ cup cornflour 2 14-oz. cans coconut milk 1 cup sugar 1 tsp. vanilla extract 1 pinch sea salt ½ cup coconut flakes toasted ½ cup finely chopped macadamia nuts toasted fresh

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Indian Princess Cupcakes 

  Murari made these delicious very special cupcakes for our very special Janamstami festival this year.  They are definitely worth the effort to make as they are absolutely delicious with the rosewater giving it an exotic flavour. Makes approx 22-24  Cupcake 2 1/4 cup plain flour 2 Tbsp cornstarch 1 3/4 c granulated sugar 4 tsp baking powder 170g or 12 Tbsp melted

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Rich Black Forest Cup Cakes

  Cake  1 350g packet rich chocolate cake mix (or plain with 2 x tablespoons of carob powder added) 60g butter 2 tablespoons yoghurt 1/3 cup buttermilk 1/2 cup sour cream 60g dark chocolate (or carob buttons) melted 900g thickened cream whipped Preheat oven to moderate place patty cupcake liners into cupcake pan beat cake mix, butter, yoghurt, sour cream and cooled

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Apple Cinnamon Slice

  This is my type of recipe, a yummy cheats version apple slice.  Yasi submitted this recipe.  She made it last night for her Redcliffe class and they absolutely loved it! Ingredients 340g pkt golden buttercake mix 1 cup (90g) desiccated coconut 125g butter, melted 8 peeled and cored apples, stewed with a pinch of cinnamon (or 1 400g can apple pieces) 300g sour cream 1 teaspoon cinnamon sugar (1/2

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No Bake Passionfruit Lemon Cheesecake

  Cheesecake would have to be my all time favourite dessert.  This recipe is a particularly nice one.  You can change the fruit to strawberries, blueberries, or any other berries for that matter. 2 cups crushed gingernut biscuits 125–150 g melted butter 250 g cream cheese ½ cup fresh lemon juice 1 can condensed milk 4 large passionfruit Extra passionfruit for topping Mix together the crushed biscuits

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Raw Vegan Gluten Free Passionfruit Pie

  Here’s a sweet, simple vegan “cheesecake” that is so easy to make and so satisfying to eat!! Base: 2 cups desiccated coconut 20 regular dates soaked for 2 hours Mix base ingredients in food processor, press firmly into pan and then temporarily set in freezer. Top: 1 cup of coconut cream 20 regular soaked dates 4 tablespoons coconut oil 1 teaspoon vanilla

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Raw Gluten Free Vegan Tahini Bliss Balls

  (Makes 10 large balls) 1 cup hulled tahini (can use unhulled) 2/3 cup rice malt syrup 1 teaspoon natural vanilla essence Pinch of Himalayan salt 2 tablespoons cacao or carob powder 2 and ½ cups desiccated coconut Briefly mix the tahini, rice malt syrup, vanilla and salt in food processor until combined. Now add the cacao/carob and mix. Finally add the desiccated coconut and mix. When the

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Banoffee Pie – Gluten-free, Egg-free

  Here is that amazingly decadent dessert made by Murari for last Sunday’s Mantra Room program at West End.  It was so popular that I was asked to post the recipe urgently! Murari doesn’t usually have exact measurements, but with this recipe it doesn’t matter too much.  The measurements below make a huge amount, around 60 individual cupcakes/pies.  I’ll leave it up to you to do the maths if you want a smaller quantity. Enjoy! Cookie

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