This is my take on a vegan Nasi Goreng! 🔥 I love Nasi Goreng, but I will admit that the idea of cooking it initially intimidated me. Its sweet, salty and smokey flavours are so delicious that I assumed it would be a challenge to replicate. However, I was pleasantly surprised! And it’s all thanks to the new Cosmo Wok and 28cm Cosmo Fry from @cosmiccookwareau. As the wok is perfect for dishes such as fried rice, stir-fries and pad Thai, it’s given me the push I need to explore more Asian cuisine. As with all of their cookware, both pieces are non-toxic, and non-stick and look so stunning in my kitchen. 👉 Use code CHLOECOSMIC15 for 15% off at @cosmiccookwareau ! Recipe (Serves 4-5): Ingredients: ⁃ 1 Cup Uncooked Rice ⁃ 1 - 2 Shallots (Diced) ⁃ 1 - 2 Cloves Garlic (Chopped) ⁃ 1-inch Piece Ginger (Diced) ⁃ 2 Carrots (Diced) ⁃ 1 Capsicum (Diced) ⁃ 3/4 Cup Frozen Peas ⁃ 3 Tbsp Tamari or Soy Sauce* ⁃ 1 & 1/2 Tbsp Rice Malt Syrup* ⁃ 1 Tbsp Olive Oil ⁃ Garnish: Sesame Seeds, Coriander, Spring Onion and Lime Wedges. Scramble Tofu “Eggs”: ⁃ 375g Firm Tofu (Pressed, drained and crumbled with fingers) ⁃ 1 Shallot (Diced) ⁃ 2 Tbsp Soy Milk ⁃ 1 Tbsp Nutritional Yeast ⁃ 1 Tbsp Olive Oil ⁃ 1/2 Tsp Turmeric ⁃ 1/2 Tsp Smoked Paprika ⁃ Pinch of Salt and Pepper 👉 Method Pinned In Comments! #ad #cosmiccookwareaustralia #looksgoodcooksgood #nasigoreng #vegannasigoreng #healthyrecipes #veganrecipes #ricerecipes #healthyfood

Healthier No-Rise Cinnamon Rolls Cinnamon rolls are one of the most common requests I get asked to make, so I have finally done it! These are fluffy, sweet and free from refined sugar and oil. Enjoy! ❤️ Recipe (Makes 8): Dough: - 1 Large Overripe Banana (Mashed) - 3/4 Cup Coconut Yoghurt - 2 & 1/4 Cup Self-Raising Flour (Sifted) Filling: - 4 Medjool Dates (Soaked in hot water for 5 minutes, drained and mashed) - 1 Tbsp Runny Almond Butter - 2 Tsp Cinnamon + More For Sprinkling - Pinch of Salt - Optional: Splash of oat milk if needed to thin Icing: - 3 Tbsp Coconut Yoghurt - 1 Tbsp Oat Milk - 1 Tsp Vanilla Extract 1. Preheat oven to 180°C and line a baking dish. 2. Combine all dough ingredients and mix until a dough forms. If the dough is too wet, add more flour and if the dough is too dry, add more yoghurt. 3. Lightly flour a surface and knead the dough until smooth. Roll out to a thin rectangle shape (roughly 1cm thick). 4. Mash together the filling and spread evenly over the dough. Sprinkle an extra layer of cinnamon on top. From the larger end, roll the dough tightly and slice 8 rolls. 5. Arrange the rolls in the baking tray, press with your hands and bake for 20-25 minutes or until golden on top. 6. Mix together the icing ingredients and drizzle over the rolls. Enjoy! Store in the fridge for 4-5 days. #cinnamonrolls #healthyrecipe #healthybaking #norise #norisecinnamonrolls

Underrated duo = pumpkin + butter beans 🤌 Currently obsessing over these creamy pumpkin and sage butter beans. Healthy, hearty and easy enough to whip up for a weeknight dinner. 🤤Vegan, refined sugar-free and gluten-free Recipe (Serves 4) - 2 Cans (480g) Butter Beans (Drained and rinsed) - 1/2 Brown Onion (Diced) - 1 Clove Garlic (Diced) - 1 Tbsp Fresh Sage (Chopped) - 1/2 Tsp Dried Thyme - 1 Tbsp Olive Oil - 1 Cup Pumpkin Purée - 1 Cup Soy Milk (or as needed) - 1/3 Cup Cashews (Soaked in hot water for 10 minutes and drained) - 1/4 Cup Nutritional Yeast - 2 Tbsp Tahini - 2 Tbsp Tomato Paste - Juice of Half a Lemon - Pinch Salt and Pepper - Garnish: Coconut Yoghurt, Sage Leaves and Chilli Powder To Serve (Optional): - With Choice of Grain - My favourites are rice or quinoa - With Toast or Flatbread 1. Heat olive oil in a fry pan over medium to high. Add onion and sauté for 2-3 minutes. Add the garlic, sage and thyme and sauté for a further 1-2 minutes. 2. Transfer onion and garlic mix to a blender. Add all other sauce ingredients and blend until smooth. Add more soy milk if needed. 3. Pour the sauce back into the pan and add the butter beans. Bring to a simmer and once thickened, remove from heat. This will take 5 - 10 minutes. Serve and garnish with coconut yoghurt and sage leaves. Enjoy! Store leftovers in the fridge for 3 - 4 days. #butterbeans #pumpkin #pumpkinrecipes #healthyfood #beans

Edamame Hummus 🌱 A little switch-up on a classic. This is in no way traditional, but it sure is delicious. The edamame beans provide the creamy flavour and smooth hummus texture that we all know and love, whilst packing slightly more protein. 👉 Vegan, refined sugar-free and gluten-free. Recipe: - 2 Cups Cooked & Shelled Edamame Beans - 1/3 Cup Tahini - 1 Clove Garlic - Juice of Half a Lemon - 1 Tsp Cumin - 1/4 Cup Fresh Coriander - 2 Tbsp Olive Oil - 2 Tbsp Water - Garnish: Sesame seeds, chilli powder and coriander. 1. Place all ingredients into a food processor (except water) and process. Slowly add water whilst processing until thick and smooth. 2. Transfer to a serving bowl, garnish and enjoy! Serve with a choice of crackers or on top of salad/buddha bowls. Store in the fridge for 3 - 4 days. #hummus #edamamehummus #diprecipe #healthydip #greenhummus

This healthier double chocolate banana bread is on a whole other level 🔥 This one has my mouth watering everytime I look at it. It’s seriously that good. So rich, decadent and fudgy you wouldn’t know it’s healthier, plant-based and so damn easy to whip up. 🍫Vegan, refined-sugar free, gluten-free and oil-free. - 3 Medium Overripe Bananas - 1 Cup Oat Flour (GF for gluten-free) - 1 Cup Almond Meal - 1/2 Cup Smooth Peanut Butter (or choice of nut butter) - 1/3 Cup Rice Malt Syrup (or choice of liquid sweetener) - 1/4 Cup + 1 Tbsp Cacao Powder - 1 Tbsp Apple Cider Vinegar - Chia Egg (2 Tbsp Chia Seeds + 5 Tbsp Water) - 1 Tsp Baking Powder - 1 Tsp Baking Soda - 1 Tsp Vanilla Extract - Pinch of Salt - 1 Cup + 1 - 2 Tbsp Oat Milk (or soy milk) - 1/2 Cup Dark Chocolate Chips (+ more to garnish) 1. Preheat oven to 175°C and line a a bread tin. 2. Mash bananas in a large bowl. Add peanut butter, rice malt syrup, chia eggs, vanilla extract, apple cider vinegar and oat milk and mix well. 3. Add the oat flour, almond meal, cacao powder, baking soda, baking powder and salt and mix well. Fold through the chocolate chips. 4. Pour batter into the lined bread tin and garnish with a few extra chocolate chops. Bake in the oven for 1 hour to 1 hour and 15 minutes, or until top is browned and a skewer comes out clean. 5. Remove from the oven and allow to cool completely before slicing (otherwise it will crumble). Enjoy! Store in the fridge for 4-5 days. #bananabread #chocolatebananabread #chocolatecake #healthychocolatecake #healthydessert

Here are some of favourite vegan protein sources 💪 I’m often asked how I get enough protein on a plant-based diet. Thankfully, it’s easy! I have compiled a little list for you of the tastiest vegan protein sources. Keep in mind that there are SO many more options that what is in this list and pairing them to create complete proteins is key. However, these are just the main protein sources I eat on a weekly basis that I love. Let me know your favourites! ❤️‍🔥 My five favourite vegan protein sources: - Firm Tofu: 150g = 20g of protein - Peanut Butter: 2 tbsp (30g) = 8g of protein - Lentil: 1 cup (198g) = 18g of protein - Hummus: 1/4 cup (63g) = 6g of protein - Quinoa: 1 cup (185g) = 8g of protein - Chia Seeds: 2.5 tbsp (45g) = 5g of protein ❤️‍🔥 Other protein sources: - Nutritional Yeast: 4 tbsp (20g) = 12g of protein - Tempeh: 100g = 20g of protein - Edamame Beans: 1 cup (155g) = 18g of protein - Bean Pasta: 125g = 28g of protein - Green Peas: 1 cup (160g) = 8g of protein - Soba Noodles: 1 cup (114g) = 6g of protein - Pepitas: 1/4 cup (30g) = 9g of protein - Spirulina: 2 tsp (4g) = 2.3g of protein - Oats: 1/2 cup (40g) = 5g of protein - Brown Rice: 1 cup (195g) = 5g of protein - Vegan Protein Powder: 1 scoop (40g) = 25g of protein #veganprotein #plantprotein #plantbasedprotein #highprotein

Pecan Pepper Pasta 😍 If you haven’t tried adding pecans to your pasta sauce, then take this as your sign! #ad Their rich and buttery flavour compliments the sweetness of roasted capsicum, onion and garlic. Plus, pecans are a nutrition powerhouse! They are filled with fibre, good fats, vitamin A, vitamin E, calcium, potassium and zinc! @americanpecan Recipe (Serves 5): Pecan Pepper Sauce: - 2 Red Capsicums (Quartered) - 1/2 Red Onion (Cut into Thirds) - 2 Cloves Garlic (Peeled) - Drizzle of Olive Oil - 1 Cup Pecans - 1 Cup Oat Milk - 1/4 Cup Tahini - 1/4 Cup Nutritional Yeast - 1/2 Tsp Cayenne Pepper - Pinch of Salt and Pepper To Serve: - 500g Choice of Pasta or Gnocchi (GF for gluten-free) - Pecan Pieces & Fresh Basil (Garnish) 1. Preheat oven to 220°C and line a baking tray. Spread capsicum, onion and garlic on the baking tray and drizzle over olive oil. Roast in the oven for 15-20 minutes, or until the capsicum skin blackens. 2. Meanwhile, cook pasta according to package instructions. Drain and set aside. 3. Place roasted capsicum, onion and garlic into a food processor with all the other sauce ingredients and blend until smooth. 4. Pour the sauce over the pasta and mix well. Garnish with fresh pecan pieces and basil leaves and enjoy! Store in the fridge for 3-4 days. #sponsored #pecanpasta #pecans #veganrecipe #vegandinner #pastarecipe

💸 welcome to two cheap - a series where I make healthy plant-based meals that cost under $2 This easy lentil and carrot curry is incredible! It takes under 20 minutes to make yet is still packed with so much flavour. When served with rice, it comes in at a grand total of $1.65AUD* per serve. Recipe (Serves 3): - 1/2 Brown Onion ($0.28) - 1 Clove Garlic ($0.11) - 1 Tbsp Olive Oil ($0.16) - 1 Carrot ($0.35) - 1 Can (420g) Lentils ($1.1) - 1 Tbsp Curry Powder ($0.6) - 1/2 Tsp Smoked Paprika ($0.1) - 1/2 Tsp Cumin ($0.1) - 4 Tbsp Tomato Paste ($0.41) - 1 Can Full-Fat Coconut Milk ($0.95) - 1 Cup Vegetable Broth ($0.45) - Pinch of Salt and Pepper ($0.05) To Serve: With 3 Cups Cooked Rice: + $0.3 🔥TOTAL COST: $4.96* / $1.65* PER SERVE With 3 Slices Toast: + $1 🔥TOTAL COST: $5.66* / $1.89* PER SERVE 1. Grate the carrot, finely dice the onion and garlic and drain the lentils. 2. Heat olive oil over medium to high heat. Add the onion and carrot and sauté for 2 - 3 minutes. Add the garlic and spices and sauté for a further 1 - 2 minutes. 3. Add the tomato paste, lentils, coconut milk, vegetable broth, salt and pepper and mix well. Bring to a simmer then reduce the heat to low to medium and cook for 10 - 15 minutes, stirring regularly, or until the curry has thickened. Remove from heat. 4. Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast. Enjoy! Store leftovers in the fridge for 3 - 4 days. *All ingredients are bought from supermarkets in Australia. Prices may vary from country to country. #twocheap #budgetmeals #budgetrecipes #budgetfriendly #healthyrecipes #easycurry #lentilcurry #vegancurry

You won’t believe that these raspberry crumble bars aren’t… BAKED! Here is a no-bake twist on another classic, the raspberry crumble. Sweetened with only medjool dates and raspberries making it healthier and incredibly easy to whip up. ❤️‍🔥Vegan, refined sugar-free, gluten-free and oil-free. Recipe: Base: - 1 Cup Roasted Almonds - 1/2 Cup Walnuts - 1/2 Cup Desiccated Coconut - 1 Cup Medjool Dates (Soaked in hot water for 5 minutes and drained) - 1 Tsp Vanilla Extract Raspberry Jam Layer: - 2 Cups Frozen Raspberries - 2 Tbsp Chia Seeds - 1 Tsp Vanilla Extract Top Crumble: - 1 Small Medjool Date (Soaked in hot water for 5 minutes and drained) - 1/3 Cup Oats (GF oats for gluten-free) - 3 Tbsp Desiccated Coconut - 1/4 Tsp Cinnamon - Pinch of Salt 1. Place all base ingredients into a food processor and process until smooth. 2. Place all raspberry jam ingredients into a bowl and mash together. Be patient as the raspberries defrost (8-10 minutes). 3. Place all top crumble ingredients into a food processor and pulse until fine. 4. Line a baking tray or container, scoop in the base and press with your hands. Spread over the raspberry layer and top with the crumble. Set in the freezer for 30 minutes to 1 hour. 5. Remove from the freezer, slice and enjoy! Store in the fridge for 3 - 4 days or the freezer (remove 20 minutes before eating). #raspberrycrumble #nobake #nobakedessert #healthyraspberrycrumble #vegandessert

Healthier Sticky Date Pudding 🤤 Currently obsessing over this dessert! This tahini sticky date pudding is fudgy, sweet and made without refined sugar, dairy or eggs. Top with tahini caramel for an extra punch of sweetness. 🫶Vegan, refined sugar-free & oil-free Recipe (Makes 8): Tahini Sticky Date Pudding: - 2 Cups Medjool Dates - 1 Tsp Bicarb Soda - 1 Cup Self-raising Flour - 1/4 Cup Rice Malt Syrup (or choice of liquid sweetener) - 1/4 Cup Tahini - 1 Cup Oat Milk - 1 & 1/2 Tsp Vanilla Extract - Pinch of Salt Tahini Caramel Sauce - 3 Tbsp Tahini - 3 Tbsp Rice Malt Syrup (or choice of liquid sweetener) - 1 - 2 Tbsp Water (or as needed to thin) To Serve: - Coconut Yoghurt - Slivered Almonds 1. Preheat oven to 180°C and grease a silicon muffin tray. 2. Place the dates into a bowl and pour over boiling water. Mix in the bicarb soda and allow to soak for 20 minutes. Drain, chop the dates and set aside. 3. In a large bowl, mix together the tahini, rice malt syrup, vanilla extract and oat milk. Add the self-raising flour and salt and mix well. 4. Fold through the chopped dates until well combined and transfer the batter into the muffin tray. 5. Bake in the oven for 35 minutes or until a skewer comes out clean: Allow to cool and remove from the muffin tray. 6. To serve, mix together the ingredients for the tahini caramel sauce. Place the sticky date puddings upside down on a plate. Top with coconut yoghurt, drizzle with the tahini caramel and garnish with slivered almonds. Enjoy! Store in the fridge for 4-5 days. #stickydatepudding #stickydate #healthydessert #vegandessert #medjooldates

This is the best creamy (vegan) potato salad! 🤤 A salad so good, it gave me a fright when I first tasted it! The star of the show is the tahini mustard dressing that takes one minute to whip up and is so FLIPPIN’ GOOD you could drink it from the jar. Vegan, refined sugar-free and gluten-free. Recipe (Serves 4): Roasted Veg: - 4 Potatoes - 1 Cup Edamame Beans - 1 Cup Frozen Peas - 1 Tbsp Olive Oil - Salt and Pepper Dressing: - 1/4 Cup Tahini - 2 Tbsp Dijon Mustard - 2 Tbsp Lemon Juice - 1 Tbsp Rice Malt Syrup (or Choice of Liquid Sweetener) - 2 - 3 Tbsp Water - 1/4 - 1/2 Tsp Garlic Powder - Pinch of Salt and Pepper Salad Ingredients: - 3 Cup Spinach - Garnish: Fresh Parsley and Hemp Seeds 1. Preheat oven to 200°C and grease a glass baking dish. 2. Dice potatoes into cubes (approx 3cm) and spread in the baking dish. Drizzle over olive oil, season with salt and pepper and toss with your hands. Roast in the oven for 30 minutes, turning halfway. Add in the edamame beans and peas and roast for a further 10-15 minutes. Remove from the oven and set aside. 3. Mix all the ingredients for the tahini mustard sauce in a bowl until smooth. Start with 2 tbsp of water and add more if needed. 4. Place spinach in a large salad bowl. Top with the roasted veggies and drizzle over the dressing. Garnish and enjoy! Store in the fridge for 2 - 3 days. #healthysalad #potatosalad #potatorecipes #saladrecipe #easyrecipes #potato

Nurturing my skin & immunity with @karmiccoldpressed 🧘‍♀️ In under two months, I’m travelling overseas for the first time as an adult ( yippeeee 😆). To support my immunity and skin before I jet off, I completed a 2-day skin and immunity cleanse from @karmiccoldpressed. I consumed a range of delicious healing soups and low-fructose juices full of vitamins, minerals, amino acids and proteins to support my body’s immune system whilst encouraging rest and repair. I also loved that everything was packaged in eco-friendly glass bottles, meaning I can reuse them in the future! I found the first day the most difficult with a niggling headache from caffeine withdrawals and an overall feeling of fatigue. But, day two was much brighter. I had more energy and felt an overwhelming sense of appreciation for the cleanse. The ability to provide my body and mind with this type of self-care is something I’m super grateful for. Be sure to check out the incredible cleanse range at @karmiccoldpressed ! 🫶 #ad #karmiccoldpressed #cleanse #immunity #skin #glowingskin #juice #greenjuice #soups