Vegan Wellness Recipes II

Part 2

Healthy recipes for busy lifestyles. 



Keto tofu scramble  

Breakfast is the most important meal of the day ... make it count!


* 400g firm tofu

• 1 tablespoon flax/sesame/coconut oil

• 1 small diced onion

• 1-2 cloves diced garlic

• 1/2 teaspoon turmeric

• 1/2 teaspoons Celtic sea salt

• 1 cup organic baby spinach

• handful organic cherry tomatoes

• 1 tablespoon vegan cheese (optional)


Mash tofu roughly with a fork or potato masher, or blend for few seconds on pulse button on your blender.

Heat oil and lightly fry onion and garlic.

Add tofu

Add turmeric and Celtic sea salt

add spinach and tomatoes until spinach has wilted

Mix in vegan cheese (check out La Petit Fauxmagerie in Newtown!)

Serve and enjoy!







Superfood breakfast in a jar ... on the run!



1 cup soy, macadamia or almond milk 

1/4 cup plant based protein powder

1 tsp maca powder

2 tsp chia seeds

2 tsp hemp seeds

2 tsp unsweetened coconut flakes

2 tsp lecithin granules

1/2 tsp turmeric powder

Variations to your jar! Add a sliced banana or handful of mixed berries. In addition, add some chopped pecans, almonds or pistachios.


Pour soy or nut mylks, protein powder, chia seeds, hemp seeds, and unsweetened coconut into a jar or container with a tight fitting lid.Mix/shake well so that the maca and protein powders are fully dissolved and mixed with the other ingredients.Place in the fridge overnight.Next morning, add in fresh or frozen mixed berries and chopped nuts! Enjoy room temperature or cold!






Vegan Cheese 

(courtesy of


  • Medium Saucepan
  • Small Food Processor


  •  1 cup raw sunflower seeds unsalted
  •  3 tbsp lemon juice
  •  2 tbsp water
  •  ½ tsp garlic powder
  •  ¼ tsp salt
  •  ¼ tsp black pepper
  •  2 oz chives chopped


  • In a medium saucepan, cover the seeds with 1-inch of clean water. Bring it to a boil and then reduce the heat to medium-high. Let it cook for 10 minutes. Drain any excess water.
  • In a small food processor cup, combine the boiled seeds, lemon juice, water, garlic powder, salt, and pepper. Blend the mixture for about 3-5 minutes, stopping occasionally to scrape down the sides. If the texture is grainy, keep blending until it's smooth! 
  • Lastly, add the chopped chives and pulse it a few times to mix them in. You can eat it immediately or chill it for 30 minutes before serving. 


  • Boil the sunflower seeds for 10 minutes or soak them overnight to soften them and make them easier to digest and easier to blend.
  • Use a mini food processor cup or small blender cup to make the cream cheese. If you use a large cup, it will be difficult to blend the ingredients together unless you're doubling the recipe.
  • Cashews can be substituted 1:1 for the sunflower seeds if necessary.
  • Wait to stir in the chives at the end, so they don't get obliterated when you're blending everything together. I think it looks nice to see the whole bits of chopped chives swirled throughout.
  • Store leftovers in an airtight container in the fridge for 3-4 days or you can freeze it. 


Serving: 1tbsp | Calories: 102kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg




Supercharged nutty choc fudge 


Ingredients nutty fudge layer

1/4 cup coconut oil

1/4 cup cashew nut, macadamia or almond butter

1/4 cup maple syrup (or xylitol)

2 pinches of Celtic sea salt

1/2 tsp vanilla

Method : whisk all ingredients in a pan over low heat until just boils and thickens then pour into silicon ice cube tray. Refrigerate.

Ingredients choc fudge layer

1/4 coconut oil

1/4 cup cashew nut, macadamia or almond butter

1/4 cup maple syrup (or xylitol)

1/2 cup raw cacao powder

1/2 tsp vanilla

Method : again whisk all ingredients in a pan over low heat, spoon the choc fudge over the nut butter fudge and refrigerate until set. Enjoy with a cup of dandelion root tea!




Rich Vegan Paleo Hot Chocolate 

250ml coconut cream (eg Ayam brand) 

1/2 cup spring water or soymilk such as Bonsoy

1/4 cup organic raw cacao powder

2 tsp date paste or maple syrup (to taste)


Optional Additions

 (add none, one or more!)

1 pinch Celtic or Himalayan salt

1 pinch Cinnamon 

1 teaspoon Maca powder

2 drops food grade essential oil of orange



Heat the coconut cream and water/soy milk in a medium pot over medium heat, until it simmers. 

Either whisk remaining ingredients on stove top or place all ingredients in a blender until smooth.

Serve with a sprinkle of cacao powder or cinnamon.