Pink Chia Pudding


  • 3 tbsp of chia seeds
  • 1 cup of almond milk
  • 2 tbsp of rice malt syrup or any other sweetener of your choice
  • 1-2 tsp Just Blends dragon fruit powder
  • 1 tsp vanilla extract
  1. Simply put all the ingredients into a bowl and mix well.
  2. Soak overnight or for at least 2 hours in the fridge, covered
  3. When ready to serve, give the mixture a good mix and serve with coconut yogurt and fresh fruits
This recipe was generously contributed by Just Blends

Cabbage and Potato Stir Fry

Prep time: 10 mins

Cooking time: 20 mins

Serves 3


  • 3 cups shredded cabbage (The thinner and smaller, the better)
  • 1 ¼ cups potato cut into 1cm cubes
  • 2/3 cups peas (optional)
  • 1/3 cup chopped deseeded fresh tomato
  • 3 tsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp chilli powder
  • ½ tsp sugar
  • 7-8 curry leaves (optional)
  • 2 green chillies cut lengthwise (optional)

  1. Heat oil in a large non-stick pan. Add mustard seeds. As soon as seeds start popping, reduce to low heat. Add cumin seeds, curry leaves, green chillies and turmeric powder. Sauté for 10 seconds.
  2. Add potato and shredded cabbage and bring to medium-high heat. Stir well to mix all the ingredients. Cover pan with lid and let the ingredients cook for around 10-12 minutes.
  3. Check if the potato is ready by cutting a piece in half, if it is easily cut, this indicates veggies are cooked. If using peas, add them in now. Allow an extra 2-3 minutes if using frozen peas.
  4. Add chopped tomato, chilli powder, salt and sugar. Stir to mix well.
  5. Allow it to cook for another 3-4 minutes on medium – high heat, keep stirring to incorporate.
  6. Serve hot with rice or roti.
This recipe was generously contributed by Kings Fusion Restuarant

Dragon Fruit and Vanilla Nice Cream


  • 3 frozen bananas
  • dash of plant based milk
  • 1 tsp vanilla extract
  • 1 tsp Just blends Dragon fruit powder
  1. Blend 3 frozen bananas, 1 teaspoon of vanilla extract and a dash of plant based milk until it becomes an ice cream consistency. You will need a high speed blender or a food processor to do this. Be careful not to over blend it.
  2. Split into 2 portion of the nice cream and reserve one portion in the freezer while you make the dragon fruit layer.
  3. To make the dragon fruit nice cream, just add one teaspoon of dragon fruit powder to the other nice cream portion and blend through until incorporated. If the mixture is too runny, return to the freezer for 10 minutes to firm up.
  4. Layer the nice creams layer in a bowl and drizzle with some melted Loving Earth chocolate. 
This recipe was generously contributed by Just Blends

Pink Dragon Fruit Oats


  • 1/3 cup oats
  • 2/3 cups water
  • 1 tsp of natural sweetener
  • 1 tsp Just Blends dragon fruit powder
  1. Cook the oats with the water in the microwave for about 2 minutes at 1 minute intervals
  2. Stir in the natural sweetener and dragon fruit powder
  3. Top with fresh berries
This recipe was generously contributed by Just Blends

Pink Dragon Fruit Smoothie Bowl


  • 100g frozen coconut flesh (we used Amazonia)
  • 1 frozen banana
  • 80ml coconut water
  • 1 tsp of natural sweetener – e.g maple syrup, rice malt syrup (optional)
  • 1 tsp Just Blends dragon fruit powder

  1. Blend all the ingredients in a high speed blender
  2. Pour into a bowl and top with fruits of your choice
This recipe was generously contributed by   Just Blends

Cheesy Kale Bake

Serves 4 - 6


  • 1 cup cashews, soaked overnight
  • 1 Tbsp lemon juice
  • 1 medium sized bunch of curly kale, shredded
  • 1 whole leek, sliced
  • 5 cloves garlic, minced
  • 1 vegetable stock cube, or 1 tsp vegetable stock powder
  • 1/2 - 3/4 cup of breadcrumbs 
  • Nuttelex or olive oil
  1. Pre-heat oven to 180 degrees Celsius
  2. Drain soaked cashews, then blend with 2 cups water, the lemon juice and 1 minced garlic clove until creamy – set aside (if halving recipe, just add one cup of water)
  3. Grate 2 cloves of garlic using a microplane (or mincer)
  4. Add leek and garlic to medium heat pan and fry leeks until soft
  5. Add kale and a bit of water to the pot
  6. Add a vegetable stock cube with a dash of water to soften – mix well through kale
  7. Slowly add cashew cream and stir until it thickens
  8. In a separate bowl, add breadcrumbs, a tbsp of Nuttelex (melted) or olive oil and 1 minced garlic clove - stir well (you can add some water if the mix is too dry).
  9. Transfer the cashew cream veggie mix to a casserole dish, top with the breadcrumb mix and then cook at 180 degrees for around 15 minutes or until top is crusted golden brown.

This recipe was generously contributed by Animal Liberation Queensland

Peaches and Cream 

Serves 1


  • 1-2 chopped peaches
  • 1 tbsp coconut cream
  • ½ tsp ashwagandha (optional)
  • ½ tsp maca Powder
  • 1 cup non-dairy milk (almond/soy/coconut milk etc.)
  • 1 cup filtered water
  • 5 macadamia nuts
  • 1 tsp hemp seeds
  • ½ tsp Vanilla essence or paste
  • 1 tbsp Ssltanas
  • 1 tbsp goji berries
  • 1 tbsp pumpkin seeds
  • Sweetener of your choice (optional - sultanas already add sweetness)
  1. Add all ingredients into a blender – except the goji berries and pumpkin seeds.

  2. Blend together

  3. Add goji and pumpkin seeds on top for the extra crunch!

This recipe was generously contributed by Naturopath - Sarah Farley

Couscous and Roasted Vegetable Salad

Serves 4 -6 


  • 1/2 red capsicum, cut in half
  • 1/2 green capsicum, cut in half
  • 1/2 eggplant, salted and sliced
  • 1/2 sweet potato, sliced
  • 1/2 pumpkin, sliced
  • 2 zucchinis, sliced
  • 2 cups couscous
  • 1/4 cup lemon juice and rind
  • 1 3/4 cup water
  • 1 tablespoon vegan margarine
  • 1 garlic clove, crushed
  • 2 tablespoons vinegar
  • 2 tablespoons extra virgin olive oil, plus extra
  • Handful of chopped parsley, basil and dill
  • Cracked black pepper
  1. Brush all vegetables with extra virgin olive oil and grill each lot separately until cooked, remembering to turn onto the other side
  2. Place capsicum in a plastic bag to help remove skin, leave for 5-10 minutes and peel off skins
  3. Let all vegetables cool, then dice the vegetables coarsely
  4. In a saucepan, boil water and lemon juice
  5. Remove from heat and stir in the couscous with a fork
  6. Cover the saucepan and allow to stand for 5 minutes while couscous swells
  7. Place back on low heat and add margarine, stir for a few minutes with fork, separating the grains
  8. Combine the couscous with the chopped vegetables
  9. Mix together the oil, garlic, vinegar and pepper to season, add chopped herbs and mix
  10. Add the liquid into the couscous and vegetable mixture and combine well
  11. Serve chilled, with avocado as a salad, or as a filling in a roll, wrap or bread.
This Couscous and Roasted Vegetable Salad recipe was generously contributed by Viva La Vegan

Chickpea Patties

Makes 6 - 8 patties


  • 400 grams cooked chickpeas, mashed
  • 1 zucchini, grated
  • 1 carrot, grated
  • 2 tsp flaxseeds or chia seeds, ground
  • 2 tbsp water
  • Sprinkle of cayenne pepper
  • LSA (linseed, sunflower, almond) mix
  1. Mis ground flaxseeds or chia seeds with water using a fork, set aside for 10 minutes
  2. Preheat oven to 180 degrees celsius
  3. Combine with the remaining ingredients and mix well
  4. Divide into roughly 8 patties and place down on a baking tray lined with baking paper
  5. Sprinkle LSA mix over the patties
  6. Cook in over for 20 - 30 minutes or until slightly crispy
  7. Serve warm, or let cool and freeze for later
This Chickpea Pattie recipe was generously contributed by  Viva La Vegan

Sweet Potato and Pumpkin Chips

Serves 2 - 4 


  • 1/2 sweet potato
  • 1/4 pumpkin
  • Oregano
  • Basil
  • Black pepper
  • 2 tbsp olive oil
  1. Preheat oven to 150 degrees celsius
  2. Peel both the sweet potato and pumpkin to get the chips
  3. On a lined baking tray, sprinkle a bit of each herb and add the oil on top
  4. Using your hands, mix the oil and herbs together, adding the potato and pumpkin to the mixture, ensuring each piece has the mixture on it
  5. Bake in oven until crisp, checking and turning frequently
  6. Serve with hummus or sweet chilli sauce
This Sweet Potato and Pumpkin recipe was contributed by Viva La Vegan.