Almond crusted tofu and vegan chocolate cake

We usually have a nice salad for dinner on ballet nights and last night was no exception. It turned out to be one of the best salads yet as well!! Hands down the best tofu I’ve had and the dressing was amazing.

The cake inspiration came from baking a cake with the little girl I nanny earlier in the day. It was a boxed cake with refined sugar, flour and dairy etc so needless to say I didn’t have any but it smelt pretty damn good and I was proud of myself for not even having a taste, so I decided I would have to make a ‘healthy’ vegan cake that I could enjoy after ballet.

First, the salad…

The salad itself was made up of: lettuce, tomatoes, green onion, purple cabbage, grilled eggplant, zucchini and mushrooms. The veg combo was really good but the star of the show definitely went to the tofu closely followed by the dressing so here’s the breakdown…

Almond crusted tofu:

Drain as much moisture out of your firm tofu as possible and slice it into triangles.

In a shallow dish, mix up a marinade of:

3 TBS soy sauce
Juice of half a lemon
2 tsp rice wine vinegar
1 TBS sesame oil
1 minced garlic clove
Paprika, ginger and pepper

Place the tofu in marinade, covering all the sides. Leave in the fridge for as long as possible. (I put it in before work so it had a good 9 hours!)

For the almond crust:

3 TBS flax meal
2 TBS nutritional yeast
3 TBS finely chopped almonds
Himalayan rock salt and pepper

Flip the tofu around in the marinade to get all the sides wet. Press all sides in the almond crust mix and place on a lined baking tray.

We cooked ours under the griller in our oven for about seven minutes each side.


Seriously. So. Good.

For the Tahini Miso dressing:

2 TBS Tahini
1/2 TBS Miso
Pinch of Garlic powder
1 TBS Nutritional yeast
2 tsp Ginger
Almond milk as much as you need for a good consistency
Honey (optional if you like slightly sweeter dressing)

Whisk till smooth adding milk as you go to thin.


Alright, so the dinner was really really good and I highly recommend you try the tofu and dressing for yourself!!

After dinner I quickly made the chocolate cake as I wanted it to be done before we left for ballet so it would be cooled and ready to be frosted and mowed when we got home.

When I started baking it I thought it wasn’t going to work because the top was kind of burning and the middle wasn’t really cooking. I put some tinfoil on it and cooked it as much as I could before I thought the top was looking too burnt and left it to cool.

When we got home, after biking through a bit of a monsoon, I really wasn’t expecting it to be very good. I was wrong. It was moist, rich and delicious.

Once again I got my inspiration fromthe This Rawsome vegan lifeblog

This makes one quite small cake. If I was making it for a big group, I would double it and make a stacked cake.

Vegan chocolate cake:

Combine and set aside:

1 cup almond milk
1 tsp apple cider vinegar
Just under 1/2 cup of vegetable oil
Just under 3/4 cup raw sugar
2 tsp vanilla extract
1 tsp almond extract

Combine and add to above mixture:

3/4 cup mix of brown rice and amaranth flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp cinnamon


Tablespoon or so of maple syrup (if you want it sweeter)
Tablespoon of instant coffee granules (if you dig mocha flavoured things)
1/4 tsp cayenne (If you like your chocolate with kick)

Ours was with all of the above and it was amazing. I think I will try sans cayenne next time because we were borderline about whether it added to or hindered to the flavour.

Bake at 180 for about 30-50 minutes, covered, checking often. Let cool Completely before frosting.


This frosting is so good, it could be a desert all on it’s own!

1/4 cup silken tofu
1/2 cup cashew butter
1/3 cup cacao
2 TBS honey
1 fig (or just add extra honey)
11/2 tsp vanilla
1 TBS instant coffee granules

Blend until creamy and smooth over the cooled cake!!!! You will probably have extra. I ate my extra by the spoonful the next day!!! Hey, it’s the healthiest and tastiest frosting you will ever encounter, it deserves to be eaten by the spoonful!

Let them eat (vegan gluten free) cake!!

Potato pizza crust


Mashed potato pizza crust?!? Who thought of this glorious idea?! Unfortunately it wasn’t me. I stumbled upon it by chance last night and was so excited I was going to make it for breakfast. But I decided to be good and had my usual green smoothie in a bowl instead…

Which was super tasty, energising, and I think my body appreciated it more than a 7am pizza sesh, so I’m glad I saved the pizza party for later.

In case you would like to recreate this smoothie in a bowl action; it was made up of some kale, a handful of romaine, 1/2 a small cucumber, 1/4 of an avo, 1/2 a banana, 1/2 an apple, 1/2 a pear, hemp protein powder, flaxmeal and soy lechithin granules (FYI soy lechithin supports brain health and helps detoxify your liver!! Bonus!) blended till creamy and delicious! Add some ice cubes to make it even thicker and nice and chilled. Topped with some oatmeal, coconut, passion fruit and cinnamon.

Anyways, back to the much anticipated pizza!!
We did a mix of regular potatoes and sweet potato and my goodness it was one of the best pizza dough’s I’ve ever had. The texture was out of this world. We decided it would be really good just baked as is and eaten as flat bread with some dips. So easy too!

Mashed potat pizza dough:

2 cups mashed potatoes/sweet potatoes (or you could do all regular or all sweet)
2 cups flour (I used a mix of half amaranth flour and half brown rice flour, any would work though)
2 tsp baking powder
Good sprinkle of garlic powder And dill


Boil your potatoes until tender. Drain and mash with a couple of tablespoons of coconut oil (or oil of choice) add garlic and dill.
Mix flours and baking soda together. Add the mash and mix with your hands until it forms a nice ball.

Grease your pan and roll out your beautiful dough.

See? Beautiful right?? All the pretty potato skin speckles and gorgeous orangey colour from the sweet potatoes.

Pre-bake it in a moderate oven for about ten minutes and then top as you wish and finnish baking.
If you’re feeling like making a healthy and kind choice, you can copy ours which had: homemade tomato sauce, artichokes, green capsicum, purple onion, zucchini, olives, and TWO types of vegan cheese. The first is a home made cheese sauce that we drizzled over and the second is grated vegan cheesly.

There are lots of different recipes out there for vegan cheese sauce. I have tried MANY and invented many as well. They are all delicious but I am still on my quest to create the hands down perfect one. When I do, I will surely post about it.
Here is a basic one though to start with:

1 1/2 TBS coconut oil or vegan margarine
1 cup soy milk or other alternative
1/4 c brown rice flour or other flour
1 TBS corn starch
3 garlic cloves
1 tsp Dijon mustard
1/2 TBS lemon juice
4 TBS nutritional yeast
Paprika, pepper, Himalayan rock salt, miso paste or soy sauce to taste (optional)

Whack it all in a pan and whisk until thickened and creamy. Use on pasta for a scrumptious bowl of mac n cheese, over broccoli for a tasty side dish, as a dip for crackers or veggies, on nachos or on this pizza!!

Besides being healthy and kind, it was also tasty as f$&@. You really can’t get any better than that. End of story!!
Get mashin.

Chocolate peanut butter cream pie


Five reasons why you should make this:

1. It’s as good as it looks
2. It’s free from any refined sugar or anything else sketchy
3. it’s kind (no animals or animal fluids used in the making)
4. It’s high in protein, antioxidants, fibre and healthy fats
5. It takes 15 minutes to make start to Finnish
6. It’s chocolate…and peanut butter…in a pie…why WOULDN’T you make it?!

I slightly adapted this fromEmily’s (this rawesome vegan life) recipe. If you haven’t been to her site, you are missing out!! She comes up with the most heavenly vegan desserts, which is where I get a lot of my inspiration from.

My life is actually better since I discovered raw desserts. They are just so much better then their cooked counterparts in so many ways…much healthier, way quicker to make, fool proof in that you can measure by eye and play around with different ingredient combinations and it will still usually come out tasting ridiculously indulgent and amazing.

For example raw pie crusts are made by blending nuts/seeds with dried fruit. As long as you roughly follow the amounts you can use whatever you want/have. I didn’t have any nuts left (sad day) so I used seeds. Also, lately I have been adding rolled oats as part of the nut quota just to lower the caloric load a bit. Again though, if you want it supa nutty, ditch the oats and add almonds, walnuts, brazil nuts, pecan, pistachios etc etc etc!!! You could also use coconut flakes as part of the dry. Dates are my preferred dried fruit because I like the taste. I happened to have some prunes so I chucked those in as well. I’m not a huge fan of raisins (sultanas) as I find them too sweet but they would obviously work just as well!

Crust guideline (don’t be afraid to tamper):

In a blender, process till a sticky ball forms. Press into pie shell.

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup rolled oats
1/2 cup prunes
1/2 cup dates
Big heaped tablespoon coconut oil
Small pinch of sea salt and cinnamon


Combine in blender till smooth and silky. Taste and adjust richness/sweetness by adding more cacao or more sweetener.

About 5 heaped tablespoons of cacao
1/4 cup maple syrup/honey (or other sweetener)
1 package organic GMO free silken tofu
2/3 cup natural peanut butter
Pinch of cinnamon
Dash of stevia
Heaped tsp mesquite powder (a superfood powder high in protein and calcium with a sweet, caramel like taste…not essential to the recipe, but adds extra yum factor and extra nutrients)
Himalayan rock salt, (just a touch to bring out the flavours)

Spoon into pie shell. Lick the remains off the blender and spatula. Best chilled for a bit before eating, if you can wait!!



Ali keeping herself busy while waiting for the pie to chill.

Oh baby.

Movie night with pie and tea=perfection.

Awesome quote:

“Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.”


And he knew it before factory farming even starting wrecking havoc on our environment. Clever dude!!

…so I guess another reason to make this pie then is that it will benefit your health and increase the chances for survival of life on earth. No big deal.

Update***Serving suggestion!!! Just when I thought it couldn’t get better, the banana and coconut flakes take it to a whole other level!!!

A random and massive amount of meals

My oh my, we have been eating very very well around here, so well infact that even though I have been blogging regularly I have a whole heap of juicy photos/recipes/ideas to share.
I recently just got instagram and i’m loving it for the fact that I can take a quick pic and share it instantly rather than having to write a whole post about it!! If you want to see more of what we’re eating, follow me at henrileee (three e’s !!).
Anyhoo…onto the food.


Pizza!! Made on a super easy chickpea flour crust
And with some tantalising toppings

The base was smothered in a homemade walnut basil rocket pesto. Toppings included Brussel sprouts drizzled in balsamic reduction and grilled. Roasted red pepperes, artichoke hearts, and asparagus and mushrooms (on my side only, Ali is a weirdo)…

We then drizzled the whole thing in creamy homemade hummus that was given a “cheezy” kick with the addition of miso paste and nutritional yeast flakes.
“my god, why don’t people put hummus on pizza more often?!”-Ali





Kick-ass open faced sandwiches! If you do make the pizza, which you should cause it’s crazy good, you may just have leftover toppings and be able to create this masterpiece the next day for lunch!! Check it:






SO GOOD!!! I maybe almost liked it more then the pizza?? Maybe…


Some pretty rockin porridge bowls happen in our house. Def no boring old oatmeal and brown sugar that’s for sure!
This was a high protein bowl of cooked banana chia seed oatmeal complete with hemp protein powder, cacao, natural peanut butter, Walnuts, cinnamon and topped with fresh strawberries!
This takes all of ten minutes tops to cook, add in the delicious/nutritious extras and stir. I simply don’t think there is one good reason why anyone should be eating those Pre-flavoured oatmeal packets when you could be putting this bowl of superfoods into your body nearly just as easily!! Get into it!! The possibilities are endless with porridge!


This is a giant hash brown made with grated potatoes mixed with some chopped onion and garlic, flax meal, a bit of rice milk, nutritional yeast, paprika and salt and pepper. Scooped into a big pan and fried. Once it’s golden on the Underneath carefully flip. cook the other side and then cut in half and top with black beans, tomatoes, green onion, spices such as cumin and coriander, avo slices and a dollop ofcashew cream .


Eggplant spaghetti. Another beautiful summery meal enjoyed in the evening sunlight!
Slice eggplant and marinate it in himalayan rock salt, lemon juice, pepper and paprika for as long as possible. It was marinating all day while we were at work and I think it really helped with the tenderness.
Drain any excess liquid and place in a fry pan with a bit of coconut oil, purple onion and garlic. Cook till slightly browned.
Add sliced zucchini and cook till zucchini is warmed.
Add to freshly cooked pasta: rocket, olive oil, lemon juice, paprika, walnuts or pumpkin seeds, the sautéed veggies and more garlic if you dig ze garlic as much as I do!


Still with me?! Hopefully because this little number is seriously off the charts good. I somehow managed to dream up and pull this off whilst being extremely hung over and sleep deprived. Sometimes miracles do happen.
I started by mixing up a marinade for the tempeh which was a bit of honey, a bit of tamari (soy) sauce, a bit of ketchup and paprika and pepper.
Slice the tempeh and place it in a bowl with the marinade covering all the surfaces.
Slice pumpkin very thinly and cook in a fry pan with water just covering it. Once the water is absorbed the pumpkin should be tender. Add coconut oil, cumin, coriander and paprika and fry. Once browned on both sides add sliced rounds of purple onion and continue to cook on low.
‘crumb’ the marinaded tempeh in a mixture of flaxmeal, nutritional yeast and sesame seeds and grill on low.

The first sauce is kind of a hummus sans chickpeas. Sorry, I didn’t measure at all but it was about three garlic cloves, a small handful of cashews, a tablespoon of tahini, juice of half a lemon, some green onion, 3 tablespoons of olive oil and water to thin.Blend until smooth.
The sauce on top is just a tomato chutney I made by blending fresh tomats with sundried tomats, some sweetener and some apple cider vinegar!!

Once the tempeh is cooked on both sides and the pumpkin and purple onion are good to go and you have whipped up your sauces (sounds like a lot of work but it’s worth it!! And if I can do it hungover on five hours of sleep, you can too!) arrange the garlic sauce in a nice big puddle, I’m sure there is a better way to phrase that but puddle will have to do!! Put your crispy crumbed tempeh on top followed by purple onion, pumpkin, spinach and a dollop of tomato chutney. There is just one pictured, I def ate two stacks. I’m pretty sure I needed/deserved it!!

“I think this is the best breakfast I’ve ever had.”-Ali, whom I dragged out of bed at ten am to join me in the deliciousness.


Alright, last one then I’m out. We had this very random lunch, if you can call it that, the same day as the tempeh breaky stack above. It included a cold banana smoothie and raw cookie dough balls. Awesome? Yeah, I know.
To make the smoothie, blend 2 big frozen bananas as well as cinnamon, a bit of honey, icecubes to make it even colder and non-dairy milk to thin. So refreshing!!
For the cookie dough balls:
In the blender combine 1/3 cup natural peanut butter, 2 TBS coconut oil, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/2 cup softened dates.
Empty blended ingredients into a bowl and add 1 1/4 cup flour of choice ( I used oat flour), a sprinkle of coconut flakes, raisins and sunflower seeds.
Roll into balls and chill before serving.

Ali gives a big thumbs up for cookie dough lunch!

Hope this offers up some food inspiration!!! Kind, pure, healthy food=happy healthy body, mind and soul.

Pumpkin tacos with walnut ‘ground round’ and tofu ‘cheese’

I’m usually pretty stoked with my kitchen creations, but sometimes i’m really really stoked and this is one of those times.
These vegan tacos were born out of the fact that I wanted to use my new tofu mock cheese method that I created for this super tasty rice dish. From there I just used what we had in the kitchen, not your typical taco fillings but man…taco heaven is all I can say.


Serves two-three

Crispy Pumpkin and cauliflower:

About 1/4 of a small pumpkin chopped into little cubes
1 small ish head of cauliflower chopped
1/2 purple onion finely diced

In a large fry pan cook the cubed pumpkin first in about 1/2 inch of water with the lid on. Once the water in absorbed and the pumpkin is a bit tender add the cauliflower, onion and some coconut oil and fry until all tender and a bit crispy around the edges. Spices I used were cumin, paprika, salt and pepper and a dash of cinnamon. Don’t be shy with spices! Especially the paprika and cumin!

Walnut ground round:

1 cup of walnuts Soaked and drained
1/3 cup oatmeal (not necessary but stretches the expensive and high calorie content of the nuts a bit)
Cumin, coriander, paprika, salt, pepper, Cayenne

Pulse lightly for a quick second, add in 1/2 TBS lime juice and pulse again very quick and light! You want it to be nice and crumbly. if it’s not wet enough looking at a tiny bit more water.

Sweet and salty Tomato chutney:

1 cup ripe tomatoes
1/4 cup sun dried tomatoes
1/2 TBS apple cider vinegar
A good crack of himalayan rock salt
Sweetener (I used a couple dashes of stevia but anything else sweet will work)
Blend until combined but still a bit chunky

Tofu cheeze:

Firm tofu grated, (about two cups grated)
3 garlic cloves minced
1/4 cup nutritional yeast
1/4 tsp mustard powder
2 TBS flax meal
Tumeric, paprika, Himalayan rock salt, pepper
Again, I didn’t measure spices, but don’t be shy!!

Mix all ingredients until well combined. Cook in a wok or fry pan with a bit of coconut oil until it’s a bit crispy.

The pumpkin and cauliflower.

Tomato chutney, ‘ground round’, crispy lettuce.

Yummy Byron Bay green chilli sauce and bottled lime juice because we didn’t have any fresh.

The best stuffing method we found was: pumpkin and cauli first, lettuce, walnut, tomato chutney, green chilli sauce (if you’re using) and then the cheeze last. It all stays nice and packed in if you do it like this and isn’t overly messy, as tacos tend to be.
We were pretty devastated when we realised we didn’t have an avocados, so devastated that we almost boycotted the whole taco idea…but i’m extremely happy we went through with it sans avo because they were amazing. If you’ve got a ripe avo tho, I wouldn’t hesitate to put it to good use in these!

Bon appetite!

Ps. We ended up with leftovers that the next day for lunch, as well as some leftover black rice, was a very convenient and delish meal!

Not too shabby right??

A really good rice dish.

We went out for my birthday dinner last night to my favourite pizza place that does the BEST vegan and gluten free pizzas I’ve ever had!!

Me and Ali did sharesies as usual 🙂 and we also drank quuuuuite a bit of wine, as usual…we ended up staying out way past our bedtime and both struggled through work today.
We were (and still are, going to crash after this) exhausted and i’m surprised I managed to create this masterpiece in my cranky, delirious state. I even had this ingenious idea to grate the tofu so it looked like shredded cheese 😀 It was super tasty and I can’t wait to prepare it again like that for tacos, pizza etc!
I whisked up a delicious sauce and stirred it through the rice once it was done cooking that was just perfect.
Unfortunately and typically, I didn’t keep track of the measurements of things but I’ll try my best…and with things like this it really doesn’t matter anyways.

Here’s the deal:

For the tofu “cheese” topping:

Firm tofu grated, it was about two cups
3 garlic cloves minced
1/4 cup nutritional yeast
1/4 tsp mustard powder
1 TBS flax meal
1 green onion chopped
Tumeric, paprika, salt, pepper

Mix all ingredients until well combined. I add green capsicum and diced carrots at this point and then lightly cooked it in a wok with a bit of coconut oil.

And for the rice:

2 cups cooked brown and black rice

1 TBS light miso
2 TBS sesame oil
1-3 TBS Tamari (soy) sauce
2 tsp honey

Whisk into a creamy sauce and stir through rice. I also stirred through chopped kale an baby spinach.

Flippin fantastic fudgy fig slice.

If you like figs, you will dig this a lot. If you don’t like figs, like Ali, you will still dig this.
It’s very simple to make and no baking required which is awesome in that: you don’t have to wait around before you get stuck in, you save some gas/electricity, you don’t cook any of the goodness out of it aaaand you don’t have to wait around before you get stuck in…
I found this recipe on a great blog byEmily at This Rawesome Vegan Life and just added a few things.

Here’s what I did:

First, soak two heaping cups of dried figs for two hours or longer

For the base of the slice:

Process until quite fine:
1 cup of rolled oats
1/2 cup almonds
1/2 cup walnuts
Add and process until sticky:
3/4 cup dates
1/3 cup raisins (sultanas)
1tsp cinnamon

Press into a shallow pan.


For the friggen fantastic figgy centre:

Process in the blender:

two heaping cups of soaked figs
juice of half a lemon
1/2 cup of coconut flakes
1-2 tsp cinnamon

Use the soaking water to facilitate blending. Pour thick figgy goodness onto the prepared base (leave about a 1/3 cup in the blender for the topping)

For the crumbly oat topping:

Add to the blender with the remaining figs:

1/2 cup of rolled oats
1/2 cup of walnuts

Pulse lightly. Stir in an extra:

1/2 cup of oats
1/2 cup of coconut flakes.

I mixed it up with my fingers and then kind of crumbled it on top and pressed it down. Sprinkle with extra cinnamon.

Now slice and enjoy right away or practice some self control and chill it in the fridge for a bit first.


…Or have some right away and more later once it has chilled. It does get even nicer the longer it sets in the fridge.


I love breakfast…


…sweet breakfast, savoury breakfast, big breakfast, bigger breakfast, breakfast for lunch, breakfast for dinner. I really LOVE breakfast!
So here is a round up of a few of my fav’s:

Juice-pulp Pancakes with blueberry compote!
We used to have green juice every morning but the pulp overload got to be a bit much and I hate throwing out all that beautiful fibre, so now we usually juice once or twice a week and I either make muffins or pancakes with the juice pulp!

1cup flour (I used brown rice flour and a bit of oatmeal)
2 tsp cinnamon
Pinch of nutmeg
1tsp vanilla
2 tsp baking soda
2 TBS flaxmeal
1 cup non-dairy milk
2 tsp veg or coconut oil
1 FREE RANGE egg whisked
2 TBS honey
1 cup juice pulp (if you don’t have juice pulp then grated carrot, zucchini or chopped spinach would probs work well)

Combine all ingredients and cook in a skillet over medium-low heat a good five minutes on each side. These bad boys are THICK so you want to make sure they cook through. Don’t expect a light fluffy pancake. These are dense but delicious and filling.

Blueberry compote is simply frozen berries heated in a pot for a few minutes 🙂



Eff YEAH is all I can say about this. Well, I guess I can also say: thin sliced grilled smokey tempeh, poached free range egg, ripe avo, juicy baby tomatoes, crispy lettuce and dill honey mustard.

Mmmmmmore pancakes!!! This is a very different recipe from the above.
These pancakes contain just three ingredients. One mashed banana, Two free range eggs and one heaped tablespoon of brown rice flour. The original recipe didn’t have the flour, just the eggs and banana. I tested it both ways and it’s better with the bit of flour in there. Also add cinnamon etc to your liking.
Super quick, high protein, low fat. The cashew cream gracing the top of these pancakes is blended cashews, date paste and lemon juice. And the granola???

Why, that’s just a bit of cinnamon bun granola

The star of the show here was the hash browns. Par boiled potats chopped and fried in coconut oil with black beans, purple onion, basil, tomato and green capsicum. The tempeh which I covered in a tomato sauce glaze and then grilled until crispy was pretty fricken good too.
Blueberry madness!!! This is simply buckwheat groats soaked over night, rinsed and then blended with frozen blueberries, cinnamon, stevia and a bit of apple cider vinegar (gives it the kind of sour yogurt like taste. Ps if you haven’t heard of the health benefits of apple cider vinegar, look it up now!!!)

So there ya go!!! Happy breakfast!!


Pps. Please buy free range. It is the least we can do for using these beautiful birds for their eggs. It actually makes me physically angry when I see people buying caged eggs…or worse when I’m at a friend or someone’s house and they have cage eggs. Stop being a selfish ass hole. If you can’t afford free range eggs than DON’T BUY EGGS. I’ll stop now cause I’m actually getting pretty worked up as I type.