Category Archives: Yogi Recipe

These are Flametree’s yogi recipes: close to 50 vegan and vegetarian dishes, cooked, photographed and written up by Chris Lalor, Certified Senior Iyengar Yoga Teacher and certified Yoga Therapist, Flametree Yoga Studio Darwin. Many were learnt at the cooking classes on our Bali retreats, and others are built around what grows here in the Top End: papaya, mango, avocado, pumpkin and sweet potato.

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Rice Noodle Soup With Tofu Rice Paper Rolls, Shiitake Mushrooms & Nori Sheets: Vegan

Rice noodle soup in a black bowl with tofu rice paper rolls, carrot, broccoli, nori strips and sesame seeds

Flat rice noodles, lightly sauteed vegetables and shiitake mushrooms in a tamari and mirin broth, topped with tofu rice paper rolls, nori and sesame seeds. Eat it while it is steaming hot.

Tofu Rice Paper Rolls With Nori: Pan Fried Vegan Parcels From A Bali Cooking Class

Pan fried tofu rice paper rolls with nori and sesame seeds on a plate, with a bowl of tamari dipping sauce

Crumbled firm tofu, grated potato, leek and celery wrapped with nori in rice paper, then pan fried and served with a tamari dipping sauce. Adapted from a cooking class at Pondok Pisang in Bali.

Agar Agar Dessert With Jackfruit, Coconut & Tropical Fruit: Vegan Layers

Layered agar agar dessert with jackfruit, coconut milk, mango and blueberries on a green plate

A layered agar agar dessert with jackfruit, coconut milk, mango, dragon fruit and berries. Easy, refreshing, and wonderful for the tropics and summer.

Mango Smoothie Bowl With Soft Tofu, Banana & Goji Berries: Vegan

Two mango smoothie bowls topped with mango, pear, blueberries, goji berries and coconut

A creamy mango smoothie bowl made with soft tofu and a frozen banana, topped with pear, blueberries, goji berries and coconut. Perfect for breakfast, or dessert at lunch time.

Marinated Mushrooms: Poached In Tamari & Mirin, Simple & Vegan

Marinated mushrooms, thinly sliced on a blue and white plate with spring onions

Large mushrooms gently poached in water with tamari and mirin, then cooled and thinly sliced. Simple, but a delightful flavour.

Mango Chickpea Curry: Sweet, Gently Spiced & Vegan

Mango chickpea curry with spinach and red capsicum, served with red rice in a white bowl

My mango chickpea curry, made with a ripe Top End mango, chickpeas and coconut milk. Sweet, gently spiced, vegan, and ready in about 30 minutes.

Fresh Tomato Soup With A Japanese Twist: Vegan, Filling & No Cream

Two white bowls of fresh tomato soup made with leek, celery and green beans

My fresh tomato soup with leek, celery and green beans, and a Japanese twist of tamari and mirin. Thick, vegan, filling, and no cream.

Vegan Weber Recipes: Grilled Vegetables With Marinated Tofu And Tempeh

Vegan lunch cooked on a Weber, served on a table with grilled vegetables, tempeh, tofu, salad and a jug of tahini dressing

A vegan lunch cooked on the Weber: grilled pumpkin, eggplant and mushrooms, marinated tofu and tempeh, and a tahini dressing over a mixed salad. My tips for not burning it.

Chia Coconut Milk Smoothie With Soft Tofu: A Layered Breakfast Smoothie

Glass of chia and coconut milk smoothie topped with fresh strawberries

A chia and coconut milk smoothie with soft tofu and whatever fruit is in season. It started with a gluten free breakfast at an Iyengar assessors’ weekend in Melbourne.

Papaya Smoothie Bowl With Tofu, Mango & Lime: Vegan Darwin Breakfast

Papaya smoothie bowl topped with dragon fruit, orange slices, papaya, seeds and coconut flakes in a black bowl

A papaya smoothie bowl blended from frozen banana, mango, papaya, lime, ginger, turmeric and soft tofu, then topped with fruit and seeds. Chris’s breakfast after early morning yoga.

Overnight Chia Breakfast With Quinoa Flakes: A Protein Rich Vegan Bowl

Overnight chia and quinoa breakfast in a patterned bowl, topped with red goji berries and fruit

Chia seeds, quinoa flakes and a little lecithin soaked overnight in the fridge, then eaten hot or cold with fruit. A vegan breakfast I make most mornings.