Oops! Cheesy Satay Sauce

After I discovered the custard powder crumbing trick, I started to experiment with tasty satay options again… only I messed up my latest attempt. I added liquid smoke instead of soy sauce.

But this was a moment of brilliance. I wasn’t sure – at first – but on second lick decided it has an addictive, deep, cheesy flavour to the sweet, limey satay. It’s punchy everything sauce and I dig it.

The sauce is simply:

1) Peanut butter (I only use Pic’s Peanut Butter – they have a whole Mom & Pop story of fresh roasting and then grinding it while it’s fresh and adding nothing else other than a dash of salt, and I most earnestly feel like this process is reflected in the overall decency of their product), but I digress…

2) A dash of soy sauce

3) The juice of one lime

4) 2 tablespoons coconut sugar

5) Water to thin to desired consistency

6) A dash of liquid smoke

7) Optional pinch of chilli for a kick

Shown here with black rice, fresh broccoli and crunchy Tofurkey battered in southern fried seasoning and a light crumb.


Crunchy Fried Stuff (KFV)

I always go to cafes and get this great, tasty jackfruit, then I come home and try to make it nicely and it’s all been wrong. Until now…

I’ve nailed the crumbing and the crunching process for jackfruit and then I transferred these skills to make southern fried Tofurkey too.

Tofurkey is in New Zealand now (as is Vegenaise) and it is the best. These are two excellent products that I enjoyed 10 years ago in the USA and have been waiting for them ever since.

You can get it from Albany New World. It’s $10 a pack and I can feed four with one pack because when you open it it expands to be a fair amount.

I enjoy my jackfruit with kimchi or chili kraut, salad greens and vegenaise… normally in nice bread but… pictured here in a $1 loaf.


So this is what I do:

When I use jackfruit I pull out all of the knobby seeds and the hard woody bits and compost them. I am fussy. I squeeze out the juice and tear the pieces into shreds.

When I use tofurkey all I do is open the pack.


Drop jackfruit or tofurkey into soymilk mixed with a dash of oil.


Then dip it in custard powder.


This is apparently what butchers to do make products egg-free!

This makes a big old sticky mess – which is great, right?


Because now that goes into this tasty southern fried mix, or breadcrumbs, or ground almonds, and that coverage is thicc… like you want it to be. This isn’t the same as the secret herbs and spices but you can make your own version by following the recipe here… and I would suggest adding the MSG because it’s delicious.


Then shallow fry this in hot oil.

You have to wait until the oil is hot before you put the coated stuff in or you will end up with a limp, soggy mess.

However, if the oil starts smoking it has become carcinogenic, so tip it out, wash your pan and start again.

I hope you enjoy your own version of tasty, crunchy KFV.

30 Second Cheese

I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.

Don’t soak your cashews, no one has time for that sh*t.



2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)


Blend. Serve.

Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.

CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.

I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.

I’ve Perfected Teriyaki Sauce

Here’s a delicious multi-purpose sauce for you.



2 tablespoons boiling water
2 tablespoons gluten-free soy sauce
1 tablespoon olive oil
1/2 cup coconut sugar


Mix all ingredients together and add to a pre-heated cast iron pan, quickly simmer to thicken moving the sauce around the pan with a spatula while the sauce bubbles. This is a quick process. Remove from heat when you have a light-but-syruppy sauce.

Optional ingredients include chilli, garlic, ginger and vinegar.

Serve on thick chunks of tofu with fresh spring onions, black sesame, rice and vegetables to make your own Donburi or as I have here on fresh bread with avocado, sprouts and crispy tofu.

Fresh Pasta Sauce with Quinoa ‘Neatballs’

I don’t think I’ll buy pasta sauce again, this pasta sauce is more superior in every way! It’s incredibly simple to make and has a really fresh, frisky feel. You can use it on any kind of dish that requires fresh tomato sauce.

Also today I’m going to reveal one of my flavour secrets on how to make the ‘neatballs’ taste so…well… uhh… ‘neaty’… it’s the Worcester sauce. I put it in any kind of stewy, British-origin meal. It’s basically one of my big secret ingredients… super wow factor… must not be underrated. A lot of the traditional preparations contain anchovies though so make sure yours doesn’t. PAMS BRAND IS VEGAN and it’s magnificent.

I’m also going to show you how to use chia seeds as an egg replacement. This is an excellent binder!

Also a small disclaimer: sometimes I’m a bit lazy on measurements so please tweak as required!

Spaghetti Sauce and Meatballs

Pasta Sauce


A huge pot of fresh tomatoes chopped roughly
1 carrot
4 sundried tomatoes
A dash of garlic
A generous dash of olive oil – 3 tablespoons ish?


Lazy: Put everything into a pot and cook it until the tomatoes are smooshy.Puree in the blender. Keep it chunky. Serve.

Energetic: Saute the garlic, then add the other stuff along with some extra oil, then cook it until the tomatoes are smooshy. Puree in the blender. Keep it chunky. Serve.

Add any extra flavours you want! Personally I have found there is so much delicious sodium in the actual tomatoes that I’m quite sufficiently happy sans-salt but hey, it’s all up to you. This is a base recipe, it begs your creativity.


I need to apologise here, the quantities are from memory. You can add mushrooms as well if you’d like!


About 1 cup of cooked lentils
About 1 cup of cooked quinoa
About 1 cup of breadcrumbs
A handful of sunflower seeds
A teaspoon of garlic
A sprig of fresh rosemary
Three dashes of soy sauce (maybe about 3 tablespoons?)
Two dashes of Worcester sauce (maybe about 1.5 tablespoons?)
2 tablespoons chia seeds
4 tablespoons boiling water
Oil for frying


Sauté the garlic, rosemary (remove the woody stalk) and sunflower seeds. Add this seedy, herb mixture to lentils, quinoa, breadcrumbs, soy sauce and Worcester sauce. Taste. Does it taste good? If not, add some more soy or Worcester sauce! Then you’re going to bind this using chia seeds. Mix your chia seeds and boiling water together. Observe how sticky they are! This is good, it means they’re going to work well as a binder. Mix them with the doughy mixture then fry these until they’re cooked through.


On pasta noodles with sautéed vegetables and a drizzle of olive oil and salt and pepper. If you’d like (and I highly recommend it) serve with a vegan parmesan or Raw Cashew Cream Cheese.

Raw Cultured Cashew Cream Cheese

I’ve levelled up.

As I packaged and photographed these beauties I felt a sense of lofty arrogance burgeon wildly forth and I realised that all of humanity is divided into two categories -those who ferment stuff and everybody else – and it may be said that I have no class but hey, at least now I can say I have some culture. 😛

Anyway… this… this… this… (shown with pistachio, walnut, sundried tomato and chives):


It’s so easy but there is one tip I’d like to recommend that is counter to popular wisdom (and counter to every recipe I’ve found). I have tried to make this a number of ways and I think my way is best! The base recipe is from my incredibly talented friend Vilja who has turned out to be a real source of foody inspiration to me.

You can see it below packaged up for my new charitable food project: www.hungryforraw.com where we will be applying this magnificent cheese to our Raw Zucchini Rolls with chives, black pepper, capsicum and olives and also shown with my new Spaghetti and Quinoa ‘Neatballs’ made with fresh pasta sauce; the recipe for this is coming soon.

This is a raw recipe and is best enjoyed on crackers (raw or not), raw pizza, on fresh vegetables, or in any situation in which you’d use a savoury cream cheese, it’s beautiful on cooked pasta or on raw spiralised zucchini noodles and it will last in the fridge quite well.

Alright! The exposition is over, now here are the photos and then, the recipe…

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2 cups raw cashews
1 cup water
3 x probiotic capsules (the kind you swallow to give your tummy good bacteria)

Any of the following; garlic, sundried tomatoes, lemon, flavoursome nuts and seeds, herbs and spices of all varieties – once you have the base you can literally season this in any way imaginable.


This is where I’m going to deviate from standard cashew cheese recipes…

Do not soak your cashews.

Pulse them into a fine crumb.

In a bowl, mix your water, your cashew crumb and open your probiotic capsules and add the powder to the mixture. Compost (or dispose of) the capsule case. Stir this mixture up and then add it to your blender. Grind. Grind, grind, grind. Grind it into oblivion. Grind with violence. Grind with passion. The longer you can grind and the smoother it is the better your final outcome.

Next, scoop all of this into a muslin cloth or similar fine fabric. Twist the top and suspend it. This is easy. You want to hang this somewhere so some drips can fall away while it ferments… here is a picture of how to do this… fear not, it takes about two minutes…  I stole this photo from someone on the internet as it pretty clearly indicates the system:

cashew cheese 2

Leave it for 24 hours, 36 if you want, but 48 hours is too much. When it smells nice and sour take it back to the blender.

The next part is up to you… I like about a teaspoon or so of salt, about a teaspoon of garlic and a dash of lemon for a cheese flavour, adjust quantities to taste… or skip those things altogether because here’s the thing, you can add anything you damn well please. There is no limit you your creativity here. Flavour it, stick it in the fridge, serve it the next day.

That’s it. I hope you enjoy it, please let me know how it goes!

(Raw) Sour Cream

Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.

Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.

❤ It’s so tasty!

DSC_0160 DSC_0162


1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt


Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.

MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.

1 Hour

To increase the level of healthy food in the house and dial back the convenience foods I’ve started to spend about an hour every three days to make salads and bulk food to sit in the fridge so that we have yumness immediately available. Then we can just dip into salads and make various combinations of stuff into wraps, toasties, food plates, etc. It’s great for my fussy 3 year old as well. 1 hour is a small amount of time to spend in the kitchen and it only takes that long because they are really basic items to make. It’s kinda only 5 mins to throw together each thing even though they look more time intensive. Check it out… ❤

Homemade muesli – oats, sunflower seeds, coconut, almonds, sultanas,a small amount of brown rice syrup massaged through, then toasted.

Pesto – spinach, pine nuts or cashews, oil, salt


Steamed mushrooms with baby spinach – mushrooms, spinach, oil, water, mixed herbs


Roasted beet, kumara and potato with rosemary


Carrot, mesclun, mint, coriander, alfalfa pineapple salad


Bolognese – tofu heated with Dolmio


Roasted Cauliflower


Pesto pasta – spiral pasta, pesto,olives, sundried tomatoes, salt


And this is the selection from last week:

– Turmeric massaged, roasted cauliflower, with pine nuts, red rice, sultanas and salt
– Mesclun salad
– Herb roasted mushrooms
– Avocado
– Bolognese toasties
– And a beautiful beetroot salad from the Revive Cookbook – (beet, carrot, sunflower seeds, sultanas, and an orange dressing!) I didn’t get permission to share that but it’s a beautiful recipe from their second book.


While I’m making a beautiful stew and trying out our new blender (wish me luck) I need something to entertain the little person who likes to toddle – always – in the exact same spot my legs like to be.



2 cups flour
3/4 cup salt
1 cup warm water
2 tablespoons oil
Food colouring


All you need to do is mix all of the ingredients, then kneed it to activate the stretchy properties of the gluten, but before you do, protip! Drop the food colouring into the water before you mix it through. ❤

Creamy Raw Chocolate Cheesecake

I’ve started to purchase nuts and seeds in bulk in order to dial back our household expenses. I got 3kg of cashew pieces for $30 NZD. I also have a new, hardcore blender. With these powers combined I give you Raw Chocolate Cheesecake. This is simple and yummy!


I’ve also included here  a photo of the cheesecake when frozen. Freezing it gives the best, creamy, slice-able, cafe-level texture. The photos above are of the cheesecake refrigerated. This wasn’t overly stylized, this is literally just a slice I cut in order to eat it. 😀



3 cups cashews
1.5 cups sweet syrup and a little extra for the base and coconut cream – we used low-GI, brown rice syrup
4 tablespoons lemon
1 & 1/4 cup cocoa
1/2 cup coconut oil
1 handful pumpkin and sunflower seeds
1/2 cup dates
rice milk
thick coconut cream


Soak 3 cups of cashews. Soak these for four hours or overnight using cold water or for 1 hour using boiling water). Soak 1/2 cup dates for 10 minutes. Drain both. Measure 1 cup of soaked cashews and blend with 1/2 a cup of dates, 1 handful of pumpkin and sunflower seeds (blended), a dash of vanilla, 1/2 a cup of cocoa and a pinch of salt. Press this into the base of a spring-form baking tin.

Next, blend the remaining cashews (around 3 cups after soaking), along with 1.5 cups of syrup, 1/2 a cup of coconut oil (softened), 3/4s of a cup of cocoa, vanilla, 4 tablespoons of lemon, a dash of rice milk and two pinches of salt. Blend until creamy. Adjust flavours to suit your taste preference! Pour this creamy mix onto the nut base and make the pan ‘tremor’ to smooth out the top. Set this in the freezer for around four hours before serving (you can set it in the fridge but personally I think the freezer delivers a superior result). Serve with thick coconut cream whipped with a dash of sweet syrup and a berry sauce (to make this berry sauce I just blended 1 cup of frozen strawberries with a dash of liquid).