Tofu Popcorn Chick’n Bites

Hi all!!!! :)))) Its been a while since I had a chance to jump on a normal computer (not just my phone) and share a great recipe blog with you all 🙂

Last night I made some DELICIOUS Tofu Popcorn Chick’n Bites and they are too good to keep all to myself (not that I would anyway – you know I LOVE sharing all good food with you).

I really hope you enjoy them! You could serve them with some steamed veggies or even be naughty and have them with some home-made chips!!

Lets get right into it!!!

STEP 1 – Gather your ingredients. For this I used chickpea flour (Besan flour – found in the Indian section at Coles), coconut oil, firm, organic tofu, yeast flakes, mustard, lemon pepper seasoning, salt, pepper and some cayenne pepper.


STEP 2 – First you need to drain/dry the tofu so you cut it up into slices, wrap in paper towel and add some weight on top! Let sit for at least 10 minutes.

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STEP 3 – Now to make the coating. Add (all my measurements are a rough guide) 1/3 cup chickpea flour, 1/2 cup of yeast flakes, 1 TBS of lemon/pepper seasoning, 1 tsp. of salt and a dash of cayenne pepper. Mix well and taste. Add more ingredients to your liking.

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STEP 4 – Add water slowly and gradually until the consistency becomes thick, yet smooth (not watery) – almost like cake/pancake mix. Approx. 1/2 a cup. Now add a big TBS of mustard and stir well. Taste, taste, TASTE!!!

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Step 5 – Break apart the tofu into chucks (you can cut if you like) and mix it through with the coating mixture so all the tofu bites are covered!!! Don’t be afraid to use your hands in the kitchen! Getting messy is fun 🙂

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STEP 6 – Melt a little coconut oil in a pan and add the tofu and mixture. Let cook for a few minutes each side until all the tofu bites are golden and brown. Beware of sneaky fur babies stealing your beans and running away with them 😉

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We served ours with some lemon/garlic greens 🙂 Enjoy for dinner, a snack or even breakfast the next day also hahahaha 🙂

Hope you enjoy this quick and easy meal full of flavour and comfort! Let us know how you go!!!

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Until next time smile, eat well and be kind to animals 🙂

Amanda xx

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Vegan Vietnamese Pho

Hi gang 🙂 Finally found some free time to get over to the library to write up the recipe blog for this delicious dish!!!

I got wonderful feedback for it and cannot wait for you to try it! It was full of flavour, colour and texture and the depth of the broth was to die for.

I did not add noodles to mine (a “real” pho has noodles) so please feel free to add them to yours if you like!!

STEP 1 – Gather your Ingredients. For this you will need 3L of vegetable stock, a packet (or more) of shitake mushrooms, 2 large Portobello mushrooms, 5 star anise, 2 cinnamon sticks, chilli, bok choy, braggs (or tamari or soy sauce), broccoli, spring onion, garlic, 1 brown onion, ginger, lime, coriander and firm tofu.


STEP 2 – Chop a brown onion into quarters and about 6 – 8 cloves of garlic (chop in half) and dry roast (no oil) until they start to brown/burn slightly. This helps enhance the flavours of the broth later on. Make sure to keep stirring. Then add your 2 cinnamon sticks, 5 star anise and a good knob of ginger to the pot and stir. Let these dry roast for about 5 more minutes.

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STEP 3 – Slice up your mushrooms ready to be added. The dry roasting should look a little like the below picture. Now add your 3L of veggie stock, mushrooms and about 3 TBS of braggs to the pot and stir. The mushrooms will further bring out a lovely flavour to the broth.

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STEP 4 – Let this now simmer for 30 – 60 minutes (the longer the better for the flavour). Chop up your bok choy and broccoli and lightly steam in a separate pot. Keep tasting the broth as you go to perfect the flavour to your liking. Add more braggs if you like.

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STEP 5 – Prepare your tofu by squeezing out any excess water with a paper towel. Chop up into cubes and pan fry with a little coconut oil until nice and crisp.

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STEP 6 – Chop up some spring onion, coriander, lime and chilli (leave the chilli out if you do not like HOT).


STEP 7 – Once you are happy with the flavour of the broth, strain out the ginger, garlic, cinnamon sticks, onion and star anise and throw away. Place the mushrooms, broccoli, bok choy and tofu into a bowl and then pour some broth over the top.

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STEP 8 – Now garnish with some coriander, spring onion, chilli and lime. Squeeze the lime into the broth just before serving.


I hope you enjoy this delicious, comforting dish. My omnivore mother and male friend LOVED it and said it tasted like something you would eat in a restaurant. Its all about perfecting the broth and making sure it is FULL of flavour.

Let me know how you go 🙂

Until next time, smile, eat well and be kind to animals 🙂

Amanda x

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Lentil and Mushroom Shepard’s Pie

Hi gang 🙂 SO happy with the positive response for my “Lentil and Mushroom Shepard’s Pie” and am SO EXCITED to share my recipe with you!!! Have to go swimming and then back to work so I will jump right into the recipe!!

Hope you enjoy and feedback is always welcome 🙂

STEP 1 – Gather your ingredients. For this I used 8 potatoes, 3 TBS of tomato paste, breadcrumbs with quinoa, a can of brown lentils, a can of nut meat (but you can leave this out if you like), a can of crushed tomatoes, 3 large handfuls of spinach leaves, a punnet of mushrooms (400g), 1 carrot, 2 cups of peas, 1 cup of vegetable stock, 5 TBS of braggs (similar to soy sauce), 1/3 cup of cornflour, 3 TBS Vegan butter/margarine, olive oil, 10 cloves of garlic, 1 brown onion, 2 TBS of thyme, a tsp of oregano, a little lemon juice, salt and pepper (vegan cheese is optional to sprinkle on the top).

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STEP 2 – Sauté the onion and 7 crushed garlic cloves with a little oil. Once fragrant add in the mushrooms and stir on low heat for about 5 minutes. Then add the can of lentils and nutmeat (optional) and stir for a few minutes.

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STEP 3 – Add in the chopped carrot and peas and stir. Add the can of crushed tomatoes and tomato paste and stir. Add the thyme and stir.

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STEP 4 – Now is time to add your vegetable stock, braggs and cornflour (dissolve this with just a little water in another bowl prior). Stir well and let simmer for 20 – 30 minutes. Now you can peel, half and start boiling your potatoes.

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STEP 5 – Now you can lightly grease a baking tray and add your breadcrumb/quinoa mix to the bottom of the tray evenly.

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STEP 6  – Add in your spinach leaves and stir for a few minutes until they become slightly wilted. Keep adding salt, pepper, more spices, braggs or tomato paste for your own taste preference.

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STEP 7 – Mash your potatoes with some olive oil, 2 crushed garlic cloves and vegan butter/margarine until creamy. Pour your lentil/mushroom mix into the baking tray and spread your mash potato evenly over the top. In a spare bowl mix some lemon juice, 1 crushed garlic clove and spices (I used oregano) and stir. Drizzle this over the potato mix, sprinkle some more breadcrumbs/quinoa mix and also some grated vegan cheese if you like. Pop into the oven at 200 degrees for 30 – 40 minutes until the top is becoming brown and crisp.

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Serve alone or with a side salad if you like! (I was still painted like a cat from the kids at work haha).

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I hope you enjoy this hearty, comforting meal full of fibre, protein and taste 🙂

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Creamy Coconut/Lemon Broccoli and Spinach Soup

Hi gang 🙂 It has been a while in between recipe blogs (apologies) as this little lady has been a very BUSY lady!

I made a delicious soup last night and from great feedback off the Facebook page, I am going to share the recipe. Am rushing back to work soon so I will jump right into it!

Hope you enjoy 🙂

STEP 1: Gather your ingredients. For this you will need stock (I used 3L), quinoa, a head of broccoli, spinach/silverbeet, 1 brown onion, garlic (I used 10 cloves), coconut milk, 2 carrots, 2 lemons, coconut oil, hemp seeds (optional) and parsley (optional).


STEP 2 – With a little coconut oil, sauté the brown onion and crushed garlic cloves until fragrant. Add the chopped carrot and broccoli and stir. Cover pot and cook on low heat for 5 – 10 minutes.

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STEP 3 – Add the spinach/silverbeet (as much as you desire) to the pot and stir. Add the stock/coconut milk and bring to boil and then let simmer for about 30 minutes. During this time in a separate pot, cook your quinoa (I used about a cup).

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STEP 4 – Juice 1.5 lemons and add to the pot. Add the cooked quinoa and then blend with a stick blender. Add salt, pepper or more lemon if desired.

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STEP 5 – Garnish with some parsley and hemp seeds (both optional) and drizzle with a little more lemon and serve. Enjoy some crunchy bread and vegan butter with it if you desire

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I really hope you enjoy this delicious and comforting soup! Let me know how you go 🙂

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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“Cheesy” Broccoli Stuffed Roast Potatoes

Hello Angels and welcome to Friday 🙂 Australia Day is this Monday which means a 3 DAY WEEKEND WOOOOOP!!!!!! I know I won’t be eating a beautiful lamb on Australia Day!!!! Here, print these off if you like!!! They have been popping up around Melbourne in the lamb meat section 🙂


So we got a big response for our “Cheesy” Broccoli Stuffed Roast Potatoes so here is the recipe. I hope you enjoy them.

STEP 1 – Gather your ingredients. For this you will need large brushed potatoes, broccoli, coconut oil, lemon juice, apple cider vinegar, mustard seeds (optional), yeast flakes, garlic, salt, pepper and cashews (soaked for a few hours prior to cooking)


STEP 2 – Wash the brushed potatoes well and coat with a little coconut oil. Wrap them in some foil and place into the oven for 30 minutes at 200 degrees. After the 30 minutes, unwrap the foil and then place back in for 30 minutes or until you can stick a fork/life/stick through the middle and they are soft.

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STEP 3 – Time for the “cheese” sauce. Add the cashews (we used about 2 cups), a tsp. of mustard seeds (optional depending if you like the taste), 3 heaped TBS of yeast flakes (or more), a cup of water, 4 crushed garlic cloves, a tsp. of lemon juice and apple cider vinegar and then blend until smooth and creamy. Taste and add more of any of the above ingredients to suit your personal taste.

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STEP 4 – Boil up some broccoli for a few minutes only. You don’t want it going soft and mushy. Add the cheese mixture and the broccoli together in a bowl and stir. Add any salt and pepper for taste.

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STEP 5 – Take the potatoes out of the foil and chop in half horizontally. Rough up the middle a bit and then pour some “cheese” and broccoli mix into each of them. Place back into the oven until the ‘cheese” has browned and the potatoes are crispy.

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Serve with some corn or anything your heart desires 🙂


Hope you enjoy these and until next time smile, eat well and be kind to animals 🙂

Amanda x

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Creamy Mushroom and Tofu Stroganoff

Hi gang 🙂 Got to the library quick smart to write up the recipe blog for this due to the popular response we received!! THANKYOU as always. Just found out too that A Very Small Vegan Kitchen has reached over 5000 LIKES today on the Facebook page!!! Great news!!! Hopefully it continues to grow to get the message of compassion and kindness out there!!!

Ok, so lets get right down to business. This creamy mushroom and tofu stroganoff was absolutely DELICIOUS! Better than how I remember the old version using cream and meat.

Hope you enjoy it as much as we did.

STEP 1 – Gather your ingredients. For this I used raw cashews, sunflower seeds, button mushrooms, Portobello mushrooms, white wine vinegar, oil (your choice), tomato paste, garlic, onion, firm tofu, parsley, thyme, soy sauce, “beef” stock, silver beet, salt, pepper and pasta (your choice).


STEP 2 – Chop up your tofu (make sure it is firm to avoid it crumbling), into rectangular blocks. Place into a pan with some oil and a pinch of salt and keep turning and cooking until brown. In a large pot of salted water, place your pasta on high and once boiled let simmer until cooked to your liking.

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STEP 3 – Make sure you soak for a few hours prior the cashews and sunflower seeds. (The amount you use depends on how much you want to make). Place into a blender with a cup of water and packet of Massell ‘beef’ stock and blend until smooth and creamy. This may take a few minutes.


STEP 4 – Once the tofu is cooked to your liking (we like ours crispy and well cooked), place onto a plate with some paper towel to drain the excess oil and place aside. In a pot sauté the chopped onion and 5 large garlic cloves (we love garlic). Chop up some button mushrooms (we used about 12) and 2 Portobello mushrooms and add to the pot and stir. Cook for about 5 minutes or until the mushrooms start to soften.

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STEP 5 – Add a tsp. of fresh thyme to the pot and stir. Add about 1/2 a cup of white wine vinegar and 2 TBS of tomato paste and stir well.

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STEP 6 – Add the cashew/sunflower seed mix to the pot and stir in. Now is time to add any salt and pepper to taste. We also added a TBS of soy sauced for added bite.

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STEP 7 – Rinse and tear up the leaves of one large silver beet leaf and add to the pot and stir. (You can leave this out if you like – we like adding greens to as much of our food as possible). Add the tofu and stir in on low heat until the silver beet starts to wilt.

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STEP 8 – Serve on top of some pasta and garnish with parsley. We also had some home made garlic bread to go with it. (Cut rolls in half and butter with nut butter, crush some fresh garlic on top and grill until crunchy and brown – better than buying it at the shop).

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We hope you enjoy this delicious and comforting mushroom and tofu stroganoff as much as we did. Feedback is always welcome and appreciated.

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Cheesy Tofu and Spinach Enchiladas

Good afternoon everyone, how are we doing?

Today is a glorious and sunny Saturday afternoon here in Melbourne and boy am I enjoying being on holidays. I have totally allowed myself to relax and laze about the house and have just been enjoying some relaxing things like swimming, reading and cooking beautiful Vegan food 🙂

In saying that, I thought I must hurry up and write the recipe blog for our “Cheesy Tofu and Spinach Enchiladas” due to the popular response we got for them. I must say, they were a winner. Delicious, comforting and bursting with so much flavour. I hope you enjoy them as much as we did 🙂

STEP 1 – Gather your ingredients. For this I used 2 TBS of yeast flakes, 2 tsp. of ground cumin, 1 brown onion, 5 garlic cloves, vegetable oil (your preference of how much), half the container of Tofutti Better Than Cream Cheese, a packet of silken tofu, 10 black olives, half a green capsicum, lemon juice, half a tin of crushed tomatoes, mild taco/burrito sauce, taco seasoning (or you could make your own using ground cumin, coriander, garlic, chilli etc….), corn tortillas, a packet of spinach leaves, 1 sprig of spring onion and salt and pepper to taste.

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STEP 2 – In a pan, sauté the onion in a little oil and then add the crushed garlic and 1 tsp. of ground cumin and cook until fragrant. In another pot place the half a tin of crushed tomatoes, the mild taco/burrito sauce and the spice mix and stir and leave on low heat.


STEP 3 – Place the silken tofu in a blender with 2 TBS of yeast flakes and the onion/garlic/cumin mix and blend until creamy. Taste and add some more cumin (I added another tsp.), yeast flakes and salt and pepper to your preference. Chop the green capsicum and olives while this is blending.

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STEP 4 – Once the tofu mix is ready, place it into a bowl and mix in the capsicum and olives. Add any more spices if you please. In another bowl, add the Tofutti cream cheese and some lemon juice to make it taste like sour cream (drool).

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STEP 5 – Put a little oil (I slightly heated it), into a pan and dip a tortilla in it both sides and then place on a plate with some paper towel to stop the dripping. Then place the tortilla in the sauce mix making sure to coat both sides. Place on an oven tray.

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STEP 6 – In the middle of the tortilla place some spinach leaves and then add some tofu mix on top. You can also sprinkle some soy cheese now if you choose. I used a mix of Notzarella and Biolife. If you want to sprinkle some more yeast flakes on the cheese for flavour, do so.


STEP 7 -Roll the sides inwards and the oil/sauce will allow them to stick. Complete Steps 5 and 6 for all of the enchiladas.


STEP 8 – Smear the sour cream mix across the middle of the enchiladas. On top of this then smear the sauce mix. Place into an oven at 180 degrees and cook for about 20 minutes.

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STEP 9 – Take out of the oven and sprinkle the cheese on top. I find the Notzarella is good to melt and adds the creamy feel and the Biolife adds more for flavour.


STEP 10 – Place back in oven and cook for approx. another 10 minutes or until the cheese is melted to your liking.


Garnish with some spring onion and serve with some rice, corn or a big green salad!

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I hope you enjoy these delicious enchiladas as much as we did!!

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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BamBoozle Bye Bye Fluzle Immunity Soup

Hi Angels!!! Its nearly Christmas and its so busy, busy, busy!!! Schools over for the year (yay) and its time to get Chrissy presents sorted now, keep up with a somewhat fitness regime (though we rest up a little more over these holidays), doing anything we can for animals and just get some much needed r and r and lazy time in!!!

I really wanted to share though with you our new BAMBOOZLE BYE BYE FLUZLE Immunity soup that I made the other night when Pete was sick!!! Its full of everything good and bound to make you feel good!!

Here’s hoping you enjoy 🙂 Feedback always welcome as per usual.

STEP 1 – Gather your ingredients. For this I used 3 brown onions, 15 garlic cloves, 5 carrots, 3L of veggie stock, a palm size knob of ginger, 2 cups of green lentils, coconut oil,  ground chilli, cayenne pepper, garlic salt, pepper and salt.


STEP 2 – Melt about a tsp. of coconut oil in your pot and sauté the 3 chopped brown onions, crushed garlic and peeled and chopped ginger for about 5 minutes. While doing this bring your green lentils to the boil in another pot and then let simmer for about 45 minutes to an hour until they are soft (but not turning to mush).


STEP 3 – Chop up your carrots and add to the pot and cook and stir for about 5 minutes.


STEP 4 – Add your 3L of stock and bring to boil and then let simmer for approx. 30 minutes until the carrots are soft. Using a stick blender, blend until smooth.

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STEP 5 – Now is a great time to add your chilli and cayenne pepper. I added enough to personal taste (did not measure) so I recommend adding a little of both and taste testing until you find what you like. Remember, both ingredients are powerful so please be mindful about adding too much too soon. You can also add some garlic salt and salt and pepper now if you like.

STEP 6 – Drain and rinse your lentils and then add to the pot. Let simmer for another 5 minutes or so, adding any more spices if you wish.


Serve with some toasted bread and nut butter for a perfectly hot and satisfying immunity boost.

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Enjoy this delicious soup in your favourite comfy clothes and snuggled up on the couch 🙂

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Beautiful Black bean and Quinoa Tacos

Hi gang!!!! I have sooooo much to do, as I know you would have with Christmas, Holidays etc…. but I am 100% committed to sharing my recipes and ideas with you all, so here I am doing a recipe blog for the second day in a row!! Its my pleasure too 🙂

Lots of you expressed interest in these black bean and quinoa tacos and I must say, they were delicious. Full of flavour, protein and fibre!!! You cant beat that!!!

Hope you enjoy!! As always, any comments and feedback is always appreciated.

STEP 1 – Gather your ingredients. For this you will need black beans, quinoa, 1 green capsicum, 1 red capsicum, taco shells, pre made taco sauce (or make your own – sometimes I even opt for convenience), 1 brown onion, 4 garlic cloves, coconut oil, garlic salt, ground cumin, cayenne pepper, black pepper, salt, chilli, ground paprika, lettuce, soy cheese, soy cream and lemon.

STEP 2 – I avoid buying canned beans so you will need to soak your black beans overnight and then they will take about an hour to cook and soften on the stove. Do this and then at the 40 minute mark cook your quinoa on the stove also. 1 part quinoa and 2 parts water. Drain and rinse both.

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STEP 3 – Heat some coconut oil in a pan and add the onion and crushed garlic and cook until brown and fragrant. Add the green capsicum and cook for about 5 minutes.


STEP 4 – Whilst this is cooking you can prepare your own taco seasoning (or buy it – up to you). I used 1 tsp. of chilli powder, 1tsp of garlic salt, 1/2 tsp. of paprika, 2 tsp. of ground cumin, 1tsp of salt, 1tsp black pepper and a dash of cayenne pepper.

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STEP 5 – Add the black beans and quinoa to the pan and stir. The amount depends on how many tacos you want to make and if you are going to store any. I made a lot so I could save some for the week.

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STEP 6 – Add the taco sauce and taco seasoning and stir. Let simmer for about 10 – 15 minutes. This is also your chance to taste the mix and add any more spices, salt or pepper for your preferred taste.

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STEP 7 – Prepare your toppings! I used red capsicum, grated soy cheese, lettuce and added the juiced of 1/2 a lemon to some soy cream to make it sour cream. You can also add corn, olives, avocado, guacamole, spring onion etc…


STEP 8 – Place your taco shells in the oven at 180 degrees for about 5 minutes. Add your black bean and taco mixture into the shells and then top with your toppings. Serve alone or with some grilled corn or rice.


I hope you enjoy these delicious and filling tacos as much as we did. Let me know how you go with them!

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Coconut Cauliflower and Lime Soup

Hey Angels 🙂 As promised, I promptly got to this recipe blog as there were so many of you who wanted it. I just love getting creative in the kitchen and then sharing things with all of you 🙂

Will get right into it today!

Hope you enjoy 🙂

STEP 1 – Gather your ingredients. For this I used a head of cauliflower, 2 cans of light coconut milk, ground coriander, 2L of stock (veggie), a tsp. of coconut oil, 1 brown onion, 5 cloves of garlic, the juice of 1 lime and salt and pepper to taste.


STEP 2 – Melt a tsp. of coconut oil in a pot and add your onion and crushed garlic and cook until browned and fragrant. Add a TBS of ground coriander and mix through. Chop your cauliflower into florets and add them to the pot, stirring for a few minutes.

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STEP 3 – Add your 2L of veggie stock and the 2 cans of coconut milk and stir. Bring to boil and then let simmer for about 20 minutes or until the cauliflower is soft.


STEP 4 – With a stick blender, blend all of the ingredients until smooth and creamy. This is the perfect time to taste and add any salt and pepper if required.


STEP 5 – Squeeze the juice of 1 lime into the soup and continue to stir (or blend if need to be). If you do not like lime then you can just leave it out.

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Enjoy alone or with some buttered (nut) bread 🙂

I hope you enjoy this delicious and creamy soup. Please feel free to leave comments. I love hearing your feedback and what you like (or do not like).

Hope you enjoy the rest of your week fellow compassionates.

Until next time eat well, smile and be kind to animals 🙂

Amanda x

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