Pumpkin Porridge (Congee)

The weather is starting to cool down and the that wintery bite to it, so nows the time to start reducing your raw foods and increasing warming foods to your diet.  This pumpkin porridge aka congee is perfect for a cold winters day to warm and nourish you on the inside.  Get creative and try it a for breakfast, after all isn’t that when we usually eat porridge, in

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Lentil Walnut “Meat” Burritos

Just about everyone loves Mexican food right? From the humble taco to the yummiest jam packed burrito to the cheesy quesadilla.. We made these walnut “meat” burritos at our last cooking class and they were a hit. Healthier than your typical meaty variety with great taste and texture and our guests said they were even more delicious. So easy to make, and with the added bonus of walnuts being a super brain

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Mushrooms and Spinach on Avocado Toast

Mushrooms are a vegetarian’s best friend – full of vitamins, minerals and fibre and low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium.  Silverbeet (or chard as it’s sometimes called) is full of flavour and is also packed with magnesium, calcium, vitamin K, iron, potassium and vitamin A. Combine all this with the goodness packed into avocados and this is

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Feta and Silverbeet Triangles

Spinach triangels would have to be one of my favourite dishes and this is the tastiest recipe I’ve ever tried.  I remember my friend Mally serving them out at a her beautiful Nadia Retreat Centre at Bilambil Heights many years ago.  I was so impressed that I had to have the recipe and I’m finally getting around to sharing it with you.  Thanks Mally! puff pastry sheets, cut into 4 squares 1 bunch silverbeet 3 tablespoons oil 1 tablespoon garlic, crushed

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Pumpkin Cream Cheese Strudels

Pumpkins, leeks, cream cheese and filo pastry, what a gorgeous combo.  This is a simple recipe that doesn’t require a lot of effort. Once cooked, these strudels will freeze well, so you can have a freezer full of them on hand for hungry kids, or drop in guests.  They are really nice in summer served with a fresh garden salad, or in winter with roast veggies. 4 sheets filo pastry butter for brushing 1 kg pumpkin, chopped into 1cm cubes 3 leeks, thinly sliced

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Christmas Tofurky

This amazing dish is an absolutely delicious vegetarian alternative for Christmas dinner.  It is a little fiddly to produce, but well worth the effort. Tofu layer Ingredients 500 g firm tofu 1 teaspoon salt ¼ teaspoon pepper ½ teaspoon dried marjoram Stuffing Ingredients 1 onion, finely diced 2 cloves garlic, minced 1 cup chopped mushrooms ¼ cup butter ½

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Veggie Bean Rolls with Spicy Tomato Sauce

Kev makes these all the time for the different meditation and kirtan programs ASMY holds around Brisbane.  They are so delicious, they have become quite famous up here.  We get asked for the recipe so much we decided to share it with you all. Ingredients 1 can cannelli beans – rinsed and drained 1 can lentils – rinsed drained 1 cup dry bread crumbs 250gr walnuts 2 medium zucchini – grated 2 medium carrots – grated 2

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Spinach Tofu Quiche

For those who aren’t that keen on eggs or those who would like a tasty tofu dish here is an amazing quiche-like recipe that isn’t only tasty, but packed with goodness. Makes: 8 servings For the crust: 1 ½ cups whole wheat flour ½ cup melted butter 1/3 cup cheddar or parmesan cheese 3 Tbsp water For the filling:  1 tablespoon ghee or

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Vegan “Tuna” (on toast) 

A tasty tuna substitute with the bonus of the many health benefits of seaweed. Ingredients  1 Can Chickpeas 1 Large Celery Stalk 1 tbspn Vegan Mayonnaise 1 tsp Lemon Juice 2 tbsp Fresh Dill 1 tsp Dulse / Seaweed Flakes Salt & Pepper to taste Method  Drain and rinse chickpeas, place in bowl and mash with fork to get a rough texture. Cut celery stalk into small pieces then add to chickpeas. Finely

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Chimichangers – Wholesome & Delicious Mexican Wraps

Chimichangers are a much sought after Mexican recipe that we served at one of our Deep Peace Retreats. Mmmmm its making me hungry just to think about them. These yummy fried burritos invite a lot of experimentation, hence the recipe below which has over the years been much refined to a supremo taste treat, but if you find the list of ingredients too daunting just stick with tomatoes, beans, cheese and taco seasoning and it they will still be delish.  This recipe makes enough for a big family

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Cleansing with Kichadi

One of the most famous, and well loved Ayurvedic dishes in the world, Kichadi (pronounced – “kich-a-ree if you’re and Australian, or “Kich-a-dee” if you’re saying it true to it’s Indian origin) is a well cooked, warm, wet mixture of lentils, spices and rice. It has been a standard healing dish in India throughout the ages, and has become more popular in the West as Ayurveda and yoga bare more roots in our Western lifestyles. A great food for detoxing, kichadi offers

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Pumpkin Soup with Ginger & Cayenne Pepper

This is a lovely warming soup for cold winter days.  Ginger and cayenne pepper are heating spices to warm us from within.  They are also  known to reduce inflammation of the joints, aid digestion and ease the symptoms of colds and flus, so not only does this soup taste great, it has therapeutic qualities. Ingredients 1-2 tbsp olive oil 1 tbsp butter, plus an extra knob 1 onion, roughly chopped 1kg pumpkin, peeled, deseeded and cubed 40g

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Gluten Free Vegan Mushroom Stuffed Potato Cakes

  Helen is one of our seasoned ASMY cooks and demonstrated this at our May Open Day.  Here is the promised recipe for those who attended! 1kg floury potatoes 400gr mushrooms – Portobello have the best flavour, but any mature brown mushrooms are OK ¼ brown or white onion 1 teaspoon fresh Thyme or Dill ½ cup plain flour (besan/chickpea flour for a gluten free option) Bay leaves – 2-3 depending on size Salt to taste Olive

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Raw Tacos

  These are such an easy, delicious and healthy meal to prepare, all you need is a blender or food processor, no cooking required! Walnut Taco Meat 2 cups raw walnuts 2 tbsp tamari or soy sauce 1 tsp olive oil 1 tsp cumin 1 tsp sea salt 1/2 tsp paprika 1/4 tsp black pepper Method: Place all ingredients into a food processor and pulse to make a crumbly mixture. Be careful not

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Lemongrass Tofu

  After all that rich, heavy Christmas food, we decided to give you a nice light dish to help you detox for the new year. Ingredients 2 blocks of firm tofu sliced any way you like 6 tablespoon vegetable oil 4 stalks fresh lemongrass hearts 6 cloves of garlic, finely minced 1 teaspoon crushed red pepper flakes – optional 2 tablespoon curry powder 1 tablespoon agave nectar 1 tablespoon

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Vegetarian Shepherd’s Pie

  Pie Base: 1 1/4 cups brown lentils (soak in water for a couple of hours first to increase digestibility) 2 litres water 2 tablespoons olive oil 1 teaspoon yellow asafoetida powder 1/4 teaspoon freshly ground black pepper 1 cup celery, chopped fine 1 large carrot, chopped fine 300 grams firm tofu 5 tablespoons good quality tamari or soy sauce For potato topping: 2

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Vegan Zucchini Chickpea fritters

  Helen, one of our ASMY crew, demonstrated these delicious fritters at our last open day.  They were such a success that even people who didn’t make it along on the day want the recipe.  Well here it is.  Enjoy! 1 large/2 medium zucchini – grated 1 can chickpeas 4 tbsp chickpea flour (Besan flour) 1 heaped tbsp nutritional yeast Salt – to taste Chili powder or paprika – to taste 1 clove garlic – grated 1/4

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