• Cook 1.5 cups dry wild rice with 6 cups vegetable stock or water and 1 tsp avocado oil. (Low boil 30 minutes covered, turn off heat and allow to rest covered for additional 30 minutes) 
• Roast sweet potato at 400 for 30-40 minutes until soft. 
• Mash potato in bowl and add cooled, cooked rice. Add all the rest of the ingredients and combine until mixture can hold together, adding more mayo or breadcrumbs, if needed. 
• Form into 6 patties. Refrigerate patties for 30minutes-1 hr to firm up before frying.
• Fry patties in a sauté pan for 5 minutes per side. 
• I topped these with a homemade vegan ranch, mashed avo, tomato & microgreens! 

• Preheat oven to 350f/160c. (If you haven't already roasted your sweet potato, put it in the oven at 400/200c for 40 minutes or microwave for 8 minutes until well softened) Prep two cookie sheets with silpats or baking paper. (Recipe makes approximately 20 medium ice cream scoop cookies)
• In one bowl, combine wet ingredients and spices.
  150 g Sweet Potato, 60 g Maple Syrup, 70 g Coconut Sugar, 110 g Almond Butter, 1 tsp Vanilla Bean Paste, 2 tsp Cinnamon, 1/4 tsp Salt
• In another bowl, combine flour mixture and baking powder/soda. Then add dark chocolate chips to coat.
  70 g Oat Flour, 80 g Rice Flour, 40 g Buckwheat Flour, 20 g Rice Bran, 1 tbsp Potato Starch, 1 tsp Baking Soda, 1/2 tsp Baking Powder
• Add dry ingredients into wet, and gently fold in marshmallows. Fridge the mixture for 5-10 minutes.
  75 g Vegan Marshmallows
• Scoop by the heaped tablespoonfuls to silpat or baking sheet. If mixture was refrigerated, the cookies should not spread too much at all. Bake for 15-20 minutes. Let cool on baking sheet before transferring to storage container (or mouth. 🙂

• Add all ingredients to a jar or bowl of choice, mixing well. Pop into the fridge overnight. (or at least 4 hours)
• Serve cool straight from the fridge, or alternatively you can pop them into a saucepan and heat until warmed through.
• Add toppings of choice, ideas include: Fruit, dried fruit, granola, coconut yoghurt, nuts and seeds, cinnamon.

• Preheat oven to 350f/160c fan. Prepare an 8×8 brownie tin (or tin of choice) with baking paper. Or alternatively, I used silicon mini muffin trays.
• Mix together flaxseed with espresso & water. Let rest while you prepare the rest of the ingredients.
  2 T Flaxseed, 1 T Espresso, 4 T Water
• In a bowl, mix together yoghurt & sugar until well combined. Then adding in the melted dark chocolate, oil and the flaxseed espresso mixture and wattleseed (if using).
  187 g Coconut Yoghurt, 50 g Coconut Sugar, 1 t Wattleseed, 2 T Coconut Oil, 100 g Dark Chocolate
• Add in your dry ingredients and stir until combined. Pour batter into your prepped pan or muffin tins and bake anywhere from 20-40 minutes depending on the size of your pans.
  42 g Carob Powder (or Cacao/Cocoa), 1 T Potato Starch, 1/2 t Baking Soda, 1/2 t Salt

Frosting & Toppings

• Combine together the frosting ingredients until smooth. Once brownies are cool, top with yoghurt cacao frosting and nuts.
  30 g Coconut Yoghurt, 70 g Cacao Powder (or Cocoa), 70 g Unrefined Powdered Sugar, 1/4 cup Pistachios, Macadamia, Walnuts (nuts of choice)

Eggplant

• Slice eggplant and sprinkle with salt to draw out moisture while you prepare the rest of the ingredients.
  1 Eggplant, 1/2 tsp Salt
• Preheat oven to 375f/170c fan. Line a baking sheet with parchment paper or silpat.
• Combine flour and milk in a shallow bowl
  100 ml Almond Milk, 30 g GF Plain Flour
• In another shallow bowl combine panko, nutritional yeast & seasoning.
  300 g GF Panko Breadcrumbs, 30 g Nutritional Yeast, 2 tsp Basil, 1 tsp Oregano
• Pat dry eggplant and dip in milk/flour mixture then immediately into panko mixture to coat. Place eggplant rounds in a single layer on baking sheet. Bake for 20 minutes.

Creamy Cashew Cheese

• Blitz all ingredients together until smooth.
  250 g Cashews, 125 ml Almond Milk, 125 g Unsweetened Coconut Yogurt, 2.5 tbsp Nutritional Yeast, 1 tbsp Cornstarch, 1 tsp Apple Cider Vinegar, 1/2 clove Garlic

Construction

• Remove baked eggplant rounds from oven. Add a bit of marinara to the bottom of a baking pan. Place an eggplant slice down, covering with marinara and cashew cheese. Add mince if using. Continue to stack, ending with marinara (I used a total of 3 eggplant slices per serving). Reserve a bit of cashew cheese for topping when you remove from oven.
  1/2 box Rehydrated Sunflower Mince
• Cover and Bake for an additional 20 minutes.

• Preheat oven to 160c
• Whisk flours until combined. Add in oil and water. Kneed by hand until dough comes together and shape into a ball. Set aside.
  150 g GF Oat Flour, 135 g Potato Starch, 85 ml Neutral Oil, 60 ml Water, 115 g Almond Flour
• Prepare filling, adding all ingredients together until well combined.
  2 Apples, 60 g Maple Syrup, 50 g Crushed Anzac Biscuits, 1/2 Lemon, 1 tsp Cinnamon, 2 tbsp Flaxseed Meal
• Take dough and using a silpat or baking paper, gently begin to roll out into a rectangle shape (about 20x27cm or 8×11"). The gluten-free nature of this dough makes it rather fragile. Using another silpat or baking paper on top of the dough while you roll it out may prove helpful.
• Add an even layer of filling to top of rolled out dough
• Begin to roll, folding in edge of short sides and then rolling from long edge. This dough is crumbly, but also malleable so it is possible to fix up any edges or cracks that may appear in the dough as you roll it. Also using a silpat to press down firmly on the roll can help with structure.
• Brush top of roll with maple or brown rice syrup and top with extra rolled oats or almonds (optional). Score the top of the roll gently with a knife.
• Leave roll on the silpat or baking paper and transfer it all on to a baking sheet and bake for 40-45min.
• Allow to cool before slicing

Smoked Tofu

• Preheat oven to 350F/160C fan. Lightly oil a tin of 12 mini muffin moulds.
• Coat cubed tofu in liquid smoke and tamari marinade. Allow to rest in the fridge for 10-15 minutes.
• Add contents to a food processor and blitz tofu until a fine puree forms.
• Place a tbsp of tofu puree into each muffin tin, shaping the tofu around and up the sides creating a small impression in the center.
• Bake tofu for 8 minutes. Let cool while you prepare the quinoa stuffing.

Bush Tucker Quinoa Stuffing

• In a small saucepan, fry shallot for a couple minutes. Add 1/2 cup quinoa and 1 cup of water. Add the kunzea, lemon myrtle, old man saltbush and mountain pepperleaf. Allow herbs and spices to cook with quinoa to infuse.
• Once quinoa is cooked, add olive oil, flax egg and breadcrumbs to form a loose stuffing.
• Once combined, place tablespoonfuls of stuffing into the tofu shells. Drizzle with olive oil. Allow to bake for another 5-10 minutes.

Swede Mash

• Bring a medium pot of water to boil. Cook swede cubes for 20-30 minutes, until soft.
• Drain water and allow swede to air dry for 5-10 minutes
• Add swede, butter and salt/pepper to food processor. Blitz until a fine mash forms, adding 1-4 tbsp almond milk along the way.

Pea Puree

• Add cooked peas with remainder of ingredients to food processor. Blitz until combined. For a finer puree, run the pea mixture through a sieve.

Pumpkin Puree

• Add pumpkin to frypan on medium heat, covered
• Add water bit by bit, just to prevent the pumpkin from sticking to pan and to allow it to steam in the frypan.
• Cook for 5-10 minutes until pumpkin begins to break down and a fine mash forms.
• Add salt and pass mash through a sieve for a finer puree.

Vegemite Gravy

• In a small saucepan over low heat, combine butter and flour. Using a wooden spoon to mix 1 minute
• Add stock, Vegemite, tamari and spices, whisking frequently to help combine and thicken.
• Allow to cook on low for 1-2 minutes, keep heated until ready to use.

Carrot Fritters

• Add flours, spices and water to bowl until mixture is about the texture of heavy cream. Rest for 30 minutes.
• Heat sunflower oil in large frypan.
• Add spoonfuls of grated carrots to batter and place into hot oil. Allow to fry for 2-3 minutes per side. Remove and allow to rest on towel to soak up excess oil. Salt fritters while still hot.

Sandalwood Dukkah

• Combine all ingredients in food processor and blitz until fine. Alternatively you can also leave quite large pieces to suite your preference.

• Marinated Carrots & Ginger: Place thinly sliced carrots and ginger peels into two bowls filled with rice vinegar or sushi seasoning. Leave to marinate for as long as it takes you to prepare the sushi rice.
• Sushi Rice: First be sure to thoroughly rinse your rice! (2-3x under water until it begins to run clear). 2 cups rice/2 cups water. Turn the heat to medium-high and cook until the water reaches a simmer.  Cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender.  Remove saucepan from the heat and let the rice steam with lid on for an additional 10 minutes. Once cooked season immediately with 1/4 c sushi seasoning rice vinegar. Let rice cool completely (spreading it out on a silpat or baking sheet after cooking helps speed this process).
• Thinly slice vegetables. Roast sweet potato chips, broccoli & red/yellow capsicum (if using) until soft.
• Gently heat Nori sheet and spread on a layer of sushi rice. Wet fingers help with this process! Place combinations of desired veggies on to one end, firmly rolling up using a bamboo sushi mat. Use a wet knife to cut into desired pieces. Serve with tamari/GF soy sauce.