Three Bean Salad with Sweet Dressing – Classic Women’s Weekly Recipe

Contributed by Francine


This is a great salad to take with you when invited to an omni bbq as it has protein in it.

In fact, when I take it to bbqs, it disappears and I even get compliments for it!

It is an original Women’s Weekly recipe.




250g frozen green beans (I use baby beans)

250g frozen yellow beans (I use a 440g can of Butter beans, drained as these are hard to find now)

440g red kidney beans, drained

1 small red capsicum, sliced

1 small onion, sliced (I use a red onion)


1/2 cup oil (I use extra virgin olive oil)

3 tablespoons white vinegar

2 tablespoons brown sugar

1/2 teas dry mustard

1 small clove garlic, crushed

1 teas dried basil leaves



Combine thawed beans, rinsed kidney beans and butter beans, capsicum and onion in bowl. Add dressing, Cover, refrigerate several hours or overnight before serving.

Sweet Dressing:  Combine all ingredients in screw top jar, shake well.

Serves 6

Potato and Kalamata Olive Stew Recipe by Gareth

Original Post by Gareth

I’ve had a few requests for this recipe so I thought I’d chuck it up here

Though this serves 6-7 decent meals, it works just as well halved.

Potato and Kalamata Olive Stew


150ml olive oil
1.5kg potatoes, cut into medium chunks (about as big as a ping pong ball )
1 bulb of garlic peeled and coarsely chopped (feel free to add more, it loses some of its flavour after cooking)
600g jar of kalamata olives, sliced up
500g jar of sundried tomatoes, chopped
250ml wine (red or white, doesn’t matter)
250ml stock (again, whatever)
5 tablespoons of dried mixed herbs


Using a large soup pot, heat the oil on medium-high and add the potatoes and garlic. Cook until the garlic gets a bit seethrough.
Add the tomatoes, olives, herbs, wine and stock and mix well.
Cover the pot and let it simmer (stirring every once in a while) until the potatoes are done to your liking. Mine take about 25 – 35 minutes.

Serve with crusty bread and a green salad.

Done, go eat

Kushari – a traditional Egyptian dish (Recipe simplified by Francine)

Recipe by Francine Horne

I found this recipe years ago in a magazine. It is cheap and easy to make. I have simplified it even more.

Serves: 6


1 can brown lentils
1 cup uncooked Basmati rice
1 cup uncooked macaroni
2 onions, thinly sliced
2 tbsp olive oil
4 cloves garlic (or 4 teas minced garlic)
1 can crushed tomatoes
1 can chickpeas
1/2 teas (or more!) teas chilli flakes
Salt and black pepper to taste

Crispy Onion Garnish
2 onions, finely sliced
Oil for deep frying


  • Boil and cook rice and macaroni separately.
  • Meanwhile heat oil in large frying pan over medium heat.
  • Add onion and garlic. Cook and stir until onion is lightly browned.
  • Pour in the tomatoes and season with chilli flakes.
  • Simmer for 10 mins, add a little water if necessary.
  • Season with salt and pepper. Set aside.
  • For an addional crispy layer of onions, heat 2 tbspns oil in a large frying pan and fry sliced onions until a deep golden brown, stirring frequently.
  • Remove with slotted spoon and place on paper towels.
  • Mix the cooked rice and the lentils.
  • You can put it in layers like the Egyptians do, or just mix it all together.  The egyptian way is to start with a bottom layer of mixed rice and lentils. A second layer of macaroni followed by a layer of sauce mix and a top layer of chickpeas. Add the fried onions on top to garnish.

Warm Quinoa Veggie Salad Recipe by Laur

Recipe by:
Description: Quick, easy, tasty, nutritious, & flexible
Serves: 2

Ingredients: 1 cup Quinoa, 1 1/4 cup Water (optional: use 3/4 cup water and 1/2 cup veggie stock), 1/4 Butternut pumpkin, 1 Red capsicum, 2 cups Spinach, 30g pinenuts, 30g Pistachios, 2tbsp vegan mayonaise or cheese spread or dressing

1. Preheat oven to 180’C
2. Cut pumpkin and capsicum into 1-2cm cubes
3. Place cubed veggies on baking tray lined with baking paper — put in pre-heated oven for 20-30 mins (may need a bit longer if not fan-forced)
3. Rinse and cook quinoa as per package instructions (optional: add veggie stock for additional flavour)
4. Rinse and drain fresh spinach
5. When veggies and quinoa are ready (and still hot), mix together with spinach in a bowl (the heat/moisture will help to wilt the spinach)
6. Add nuts and sauce
7. Mix well
8. Eat while still warm, or pop in the fridge for later.
NOTES: The beauty of salads is that you can increase or replace the grain, the veggies, the nuts, or the dressing (anything really) to your taste.

Salad before mixing

Gareth’s Mac and Cheese Recipe

Original Post by Gareth

Mac and cheese was one of the main foods I missed when I adopted a vegan lifestyle. This recipe completely fixed that problem! Also it’s waaaaay healthier and (it’s true) tastier as well 😍😍😍

Recipe as follows


500g pasta (I love using shells or spirals as they hold on to so much sauce)
2 cups of soaked (at least a few hours, best overnight) cashews (unroasted and unsalted, although it’s not /that/ important)
2 cups water (preferably from the cashews, but I’m not sure if it really makes a difference)
3 tbsp lemon juice (American tbsp (which is 45ml, around 2 and a tsp Australian tablespoons)
2 tsp Dijon mustard (don’t worry teaspoons are the same, probably because Americans have no idea what tea actually is!)
1 tsp SMOKED paprika
1/2 tsp turmeric (this is mainly for colour. It helps with the omnis)
1 cup nutritional yeast flakes (savoury yeast, nooch, and 1000 other names) THIS IS VITAL
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 Big handful of panko (or any other vegan breadcrumbs) breadcrumbs

And the handful of panko breadcrumbs to top it all off with (if you can be bothered )

The best thing about this recipe is how easily out all comes together!)
1. Set pasta on boil as per packet instructions.
2. Blend everything else for as long as you’re happy with. Some people like it chunky, some people hate it. I love it really creamy and the longer you soak the cashews the better.
3. Once everything is done (pasta and blending of sauce) mix it all together and EAT!

1. If you’ve got company coming over, or just want to treat yourself you can set the oven to 220 (210 fan forced) and move the whole dish to a fancy baking dish and sprinkle with the breadcrumbs.
2. Bake until crumbs are browned and crispy.


Lisa’s Fruit Bread Recipe

1/2 cup well mashed banana
1/2 cup grated apple
1/2 cup raw sugar
1/2 cup berries
2 tablespoons canola oil
1/3 cup soy milk
1 teaspoon vanilla essence
1 1/2 cups self raising flour (I usually do half wholemeal & half white)
Pinch of salt
Splash of hot water.

Preheat oven to 180C
In a bowl whisk banana, sugar, oil, soy milk and vanilla essence.
Mix in apple.
Mix in flour and salt, don’t over mix but ensure no lumps. You may need to add a splash of hot water if the mix seems very thick.
Mix in berries.
Pour into a lined loaf tin.
Cook for around 45 minutes. Insert skewer into the center of the loaf, it should come out clean.

TVP, Lentil and Corn Patties (Easy Make 5 Steps)

TVP BurgersOriginal Post by Alex-Justin Max-Emmett Arnold

This old fashioned V-dapted rissole recipe changes everytime we make them sometimes there is chickpeas instead of Lentils and sometime potato, peas, carrot etc instead of corn and sometimes its just TVP. It’s just a

1. Soak Lentils in hot water 2hrs, Soak TVP in hot water 15 minutes
2. Mix one cup of soaked TVP with 1\2 cup soaked Lentils and 1\2 cup of canned corn
3. Mix TVP/Lentil/Corn mix with self-raising flour and one tablespoon of egg-replacer per cup soaked mix
4. Need cut out mix and roll into shape
5. Heat oil on high tempeture for 2-5 minutes with pepper and ginger cook turn and finish off with a dash if rice wine vinegar and soy sauce.
6. Eat with a salad in a burger  roll or serve with vegies and tomato sauce

Nina’s Caramelly Date Squares Recipe

Caramelly Date Squares

Recipe by: * Nina Herbert, Vegan ACT Member

Makes 36 small sweet squares

2 cups pitted dates (can use pitted Medjool dates for special occasions)
1 cup desiccated coconut
Pinch of salt

For chocolate version, add:
2 tbsp raw cacao powder

For citrus version, add:
1 lemon or lime, juiced, optional
Grated rind of 1 lemon or lime, optional

Add the dates (please ensure all pips are removed) and coconut to a food processor.
Starting on a low speed, blend until the ingredients start to break down.

Add in the salt, and any extras you wish to use. Increase the speed and blend again.
Every 30 – 60 seconds increase the speed and continue to blend until the mixture becomes one big ball. This should only take a few minutes. If the dates are rather dry, add in a tablespoon of hot water.

Line a small container (mine’s 15cm squared) with cling wrap or baking paper.
Press the mixture, quite firmly, into the container.
Use the back of a spoon to smooth it flat.
Sprinkle the top with a little extra desiccated coconut.
Place in the fridge for at least 1 hour, to set.

Once set, remove from the container and cut into 36 squares.
Best eaten cold from the fridge, or freezer.

Peanut Butter Whoopie Pies (GF) – Recipe by Lauren Wright


Recipe by Lauren Wright of Healthy ‘n Happy

Prep time: Cook time: Serves: 18 Whoopie Pies


Chocolate Cookie

  • 2 flax eggs (2 tablespoons (22g) flaxseed meal + 6 tablespoons (84ml) water)
  • 2 ‘n ¼ cups (338g) almonds
  • ½ teaspoon baking soda
  • ½ cup (100g) light tasting olive oil
  • 1 cup (108g) cacao powder
  • ½ cup (169g) maple syrup
  • 1 teaspoon vanilla extract

Peanut Butter Filling

  • ¾ cup (121g) cashews, soaked 4 hours or overnight
  • ½ cup (100g) full fat coconut cream, refrigerate overnight, use hardened cream at top of can
  • ⅓ cup ‘n ¼ cup (153g) peanut butter, use all natural kind- no added sugar or oil
  • ¼ cup ‘n 1 tablespoon (97ml) maple syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


  1. Preheat the oven to 180°C (355F°) and line 2 baking trays with grease proof paper.
  2. Begin by making the cookies. First make the flax egg by mixing the flaxseed meal and water together in a small bowl and placing it in the fridge to set for 10 minutes. Meanwhile in a food processor, combine the almond and baking soda and process until the almonds turn to almond meal. I processed mine for about 1 minute. Add in the light tasting olive oil, maple syrup, cacao powder, vanilla extract and flax egg, process to form a sticky dough.
  3. Using wet hands, roll the mixture into 36 tablespoon sized cookies. By using wet hands, the dough doesn’t stick to you and makes it far easier to roll. Place them about 3cm away from each other on the baking tray. Lightly press the tops of the cookies down to form a thick disc. They do not grow much so what you press them down to will be their approximate size. Bake in the preheated oven for 20-25 minutes. Their outsides should be firm to touch but the inside will still be soft. Leave to cool on the baking tray.
  4. Meanwhile make the peanut butter filling. Add everything together in a food processor and process until it forms a thick and smooth paste.
  5. Once the cookies are cooled, dollop a large spoonful of the filling in the centre of a cookie and then place another cookie, which is roughly the same size, on top. Lightly press together. Continue doing this until you have 18 Whoopie Pies. Serve and enjoy!.

Store covered in the fridge for up to 1 week.

If you would like to download or print the recipe click here:  Peanut Butter Whoopie Pies (GF) Recipe

Check out more recipes here:

Darren’s Kidney Bean and Vegetable Curry Recipe

Darren Cutrupi's Red Kidney Bean and Vegetable Curry

Original Post by Darren Cutrupi

My Red Kidney Bean and Vegetable Curry served with brown rice and coconut yogurt/cucumber raita. Garnished with fresh coriander from my garden.

1. Cook chopped brown onion, garlic paste, ground coriander seeds, cumin powder, garam masala and curry powder in pot.

2. Add two tins of tomatoes and one tin of lite coconut milk. Bring to the boil.

3. Add fresh soaked or a tin of drained kidney beans, cauliflower, broccoli, carrots, curry leaves, kafir lime leaves, salt and pepper.

4. Bring to the boil again then turn down to simmer until liquid has substantially reduced.

Vegan No-Bake Choc Fudge Slice Recipe

By Michelle

Looks like Go Vita Woden has found themselves a resident vegan and they’re sharing some of their awesome recipes!!

Don’t forget Go Vita Woden offers Vegan ACT members a discount on their wide array of delicious vegan goods, so don’t forget to flash your card when you pay Harry, Jen and the team a visit.

If you’d like to support the work of Vegan ACT by becoming a member – head to our online store at

A list of supporting businesses that offer a discount can be found here

Steffi’s Choc Chip Choc Cupcakes with Peanut Butter Frosting

Steffi's Chocolate Cupcakes with Peanut Butter FrostingAmazing creation by Steffi Linton adapted from:  Easy Vegan Peanut Butter Frosting Recipe & The BEST chocolate cake ever…that happens to be VEGAN. I kid you not!

These recipes made 7 large cupcakes. 🙂 the icing is enough for more though, unless you like a ratio of almost half cake half icing like me hehe 😀

Chocolate Cupcakes:

  • 1 1/4 cups wholemeal flour
  • 1 cup sugar
  • 1/3 cup raw cacao powder
  • 1/4 cup vegan choc chips
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 tsp vanilla extract
  • 1/3 cup rice bran oil
  • 1 tsp distilled white or apple cider vinegar


  1. Preheat the oven to 180 degrees C.
  2. Mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
  3. Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together.
  4. Use a spatula to scrape down the sides if necessary.
  5. Pour into cupcake cases on an oven tray.
  6. Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).


  • 1 cup creamy peanut butter (at room temperature is best)
  • 1/2 cup nuttelex
  • 2 cups powdered sugar
  • 1/2 tsp pure vanilla extract
  • 3 tbsp Bonsoy soy milk (or any other non-dairy milk, but soy milk or coconut milk is best in this recipe)
  • handfull of crushed peanuts and cacao nibs to sprinkle on top


  1. First, whisk together or blend together using a mixer all of the ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency.  Careful, though, as you don’t want to add extra soy milk too soon.
  2. Add just a 1/2 teaspoon or so at a time, otherwise you run the risk of your frosting getting too thin and runny.
  3. Spread on top off cupcakes and sprinkle with crushed peanuts and cacao nibs.

Also, you might want to stick the peanut butter in the microwave for about 10-15 seconds or so, in order to make it easier to work with.

This homemade peanut butter frosting is perfect for a vegan cake or cupcakes.

Darren’s Pumpkin Bread – Recipe

Darren's Pumpkin Bread By Darren Cutrupi, Original Post: 15 May 2016

I had a crack at making some Pumpkin Bread.

Hellllllll-ooooooo lover 😋😍😋😍!!!

If you want to have a go yourself here’s what I did.

(WARNING – Your house will smell delicious!)

Steam 500g of pumpkin, mash then add to two cups of sifted self raising flour, two teaspoons of egg replacer, half a cup of any non-dairy milk, two teaspoons of dry rosemary, salt and pepper. Sprinkle fresh rosemary sprigs and pumpkin seeds on top.

Cook at 180 for 40 minutes.


Lily Fairhall:  If you replace the rosemary with nutmeg and cinnamon and add some dates (or sugar) for a little bit of sweetness it’s delicious as a dessert! (I’ve made something similar before)

Darren Cutrupi: Would make yummy sweet muffins Lily 😋 Thank you.

Quesadillas – Recipe from Vegan Food & Garden Adventures

By Jyoti Dambiec of Vegan Food & Garden Adventures


Original Post:  Friday, 13 May 2016

A delicious vegan version of this popular Mexican food. This is a very simple meal which you could whip up using spicy tomato salsa and vegan cheese from the shop. But that’s not how we make it in our house 🙂 This Quesadilla has home made tomatillo/tomato/fresh ginger and hickory smoke salsa, home-made cultured meltable cashew cheddar and home-grown potatoes and roasted pumpkin along with roasted aubergine, capsicum and zucchini.

See the NOTES section for salsa and cashew cheese recipes.


  • Tortillas
  • Tomato salsa
  • Roasted vegetables
  • Vegan Cheese


1. Layer vegetables on half a tortilla.

2. Sprinkle with grated cheese.

3. Spoon salsa over.

4. Fold the tortilla in half.

5. Lightly pan-fry the Quesadilla on both sides with a little oil. I use rice bran oil for cooking which has a high heating temperature. Alternatively cook in a sandwich grill.

6. Cut into triangles and serve.

Lisa’s Vegan Quiche – Recipe

Lisa's Vegan Quiche

Recipe by Lisa of Vegan Easy

There is a fair bit of flexibility to this dish.

Things you will need:

  • 3/4 cup raw cashews (soak them in hot water for at least 2 hours)
  • 400g tofu (can be silken or firm- I haven’t found much difference between them)
  • a small leek sliced (can also use some onion, shallots or spring onion if you’d prefer)
  • 1 cup vegetables chopped (good choices include broccoli, mushrooms, corn)
  • vegetables for decoration (tomato slices, thin slices of mushroom etc)
  • 2 tbsp arrowroot
  • 2 tbsp vegetable oil (non-palm)
  • 2 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tbsp soy sauce or half a teaspoon of vegetable stock powder
  • pastry of choice (I usually use premade puff pastry)

What you should do:

  1. In a blender blend the cashews and tofu until smooth. You may need to add a little water or soy milk to help it blend smoothly.
  2. In a pan heat the oil and lightly fry the leek for a few minutes. Add in the spices.
  3. Add in the vegetables and continue to fry for another 10 minutes on medium heat.
  4. Add the tofu/cashew mix, nutritional yeast, soy sauce (or stock powder) and arrowroot. Mix until everything is folded through and it starts to thicken up (make sure you are on low/medium heat for this bit).
  5. Oil you pie dish and line with pastry of choice.
  6. Pour the quiche mix into your pastry shell, smooth it over and decorate with tomatoes (or other vegetables)
  7. Bake for about 20min in a preheated fan forced oven on 200C, until the pastry is cooked.
  8. Enjoy hot or cold.

Chickpea Flour Crepes – Recipe

Chickpea Flour Crepes

Recipe by Jyoti

Usually, these thin North Indian pancakes are served with tea or a snack and eaten with a dollop of Indian pickle (achaar).

They’re also a great breakfast, lunch or main meal dish. Easy, nutritious and exceptionally delicious. A wonderful healthy protein-filled meal or snack.

You can make larger quantities of batter and keep it in the fridge , using as you need, for up to a week.


2 c (184 g) chickpea flour (besan)
1 1/2 c (356 g) water
1/4 teas. asafeotida powder (optional)
2.5 cm (1 inch) piece ginger root, peeled and grated or chopped
1-3 green thai, serrano, or cayenne chilis, stems removed, chopped
1/4 cup (7g) dried fenugreek leaves (kasoori methi) or if using fresh, use more
1/3 cup (8g) fresh coriander (cilantro)
1 teas. salt
1/2 teas. ground coriander
1/2 tas. turmeric powder
1 teas. red chili powder or cayenne
oil for pan frying


1. In a deep bowl, gradually add water to the flour and mix until smooth.

2. Let stand for at least 20 minutes.

3. Saute the asafoetida (hing) in a little oil for 30 secs until golden and fragrant. This removes any bitterness. Asafoetida gives an onion-like flavour and is an aid to digestion. You will find it in most Indian shops.

4.. Add the remaining ingredients, except the oil, to the flour and water mixture and mix well.

5. Heat a griddle over medium-high heat. A cast iron fry pan or flat iron chapatti frypan is ideal.

6. Spread about 1/2 teas. oil over griddle. You can use greaseproof paper or a paper towel to do this. Cooking spray could also be used.

7. With a ladle, pour 1/4 cup (60 mls) of the batter into the centre of the pan. With the back of the ladle, spread the batter in a circular, clockwise motion from the centre toward the outside of the pan to create a thin, round pancake about 12.5 cm ( 5 inches) in diameter.

8. Cook the poora until slightly brown on one side, about 2 mins, and then flip it to cook the other side. Press down with the spatula to ensure that the middle is also cooked through.

9. Cook the remaining batter, adding oil as needed to prevent sticking.


The possibilities are endless with this recipe. Try jazzing up the batter by folding in anything from mashed or grated potatoes to grated zucchini, chopped spinach, mint etc, parsley etc.

You could also mix this in a Vitamix blender. This would give you a smoother poora. Just add the water first, then the remaining ingredients, and blend on high until smooth.

Original Post:

If You Are The One (IYATO) Salad – Recipe


Recipe by Rowena, Vegan ACT Website

Green smoothies aren’t the only way to get your greens :).  I often ate this dish while watching highly entertaining Chinese dating show, ‘If You Are the One‘ on SBS.  I hope you enjoy it as much as I do :).

Update:  I have made some variations including cucumber, avocado and chives.

2 packed cups spinach or thinly sliced cucumber.
2 cups cooked chickpeas (or 1 can)
Whole sliced avocado (delish!)
Optional:  A small bunch of chopped chives
2 Tsp sweet-chilli sauce
2 Tsp nutritional yeast
2 Tsp coconut vinegar (or apple cider vinegar)
1 Tsp linseeds
1 tsp mint flakes


  • Assemble ingredients in order in a bowl.  No need to mix.  Spinach, chickpeas, sweet-chilli sauce, sprinkle nutritional yeast, vinegar, linseeds and mintflakes.

Tiramisu Recipe

TiramisuSuggested by Natasha Bourke

It’s really easy.

1 tub tofutti cream cheese
1/2 cup cashew butter
1/2 cup coffee (I use 3 shots of espresso)
1/3 cup sugar
Dash vanilla
Vegan chocolate biscuits

Dissolve the sugar in the hot coffee and cool in fridge.
Blend cooled coffee mix with cream cheese, vanilla and cashew butter until very smooth.

Layer in glasses or ramikins with the biscuits. I just use the biscuits whole. No more than 3 per serve.

Set in fridge overnight. I was lazy and decorated with choc chips.

Makes 6 small ones.