Category Archives: Yogi Recipe

My tofu skewers with red onion, capsicum and mushroom, soaked in a Middle Eastern marinade and baked in the oven. Vegan, full of flavour, and as mild or spicy as you like.

My baked papaya is half a red Darwin papaya with lime and cinnamon, baked under foil and served with coconut yoghurt. It’s a favourite with me and my friends, hot or cold, for dessert or breakfast.

My miso baked eggplant, Japanese style, plus a Mediterranean version with za’atar. Both are vegan, low in sugar, and just as good hot or cold.

The Balinese tempeh I learnt in the cooking class on a Flametree Bali retreat. Thin slices of pan fried tempeh with a quick, spicy sauce, and great with a stir fry.

Black rice pudding the Indonesian and Balinese way, slowly cooked with coconut milk, pandan and cinnamon. Vegan, gluten free, and my favourite for breakfast or dessert. A recipe from the Flametree Bali retreat.

My vegan corn fritters are super quick and tasty, with fresh corn, turmeric, ginger and a mild chilli, bound with rice flour. They’re a favourite at our Bali retreat.

My roasted eggplant and red capsicum chickpea curry is easy, satisfying and rich with coconut milk and spices. The chickpeas make it a filling vegan meal.

My pumpkin dahl with chickpeas, coconut milk and curry leaves, the Indonesian style recipe I learnt at a Flametree Bali retreat. It’s easy, filling and better than any dahl I’ve been able to buy.

My pumpkin curry with green beans, chickpeas and coconut milk. I learnt it at a Flametree Bali retreat, then made it my own with Aussie veg, and I serve it with red rice and baked tofu.

My tapioca pearl dessert layers soft sago in coconut milk with papaya, banana and tropical fruit from around Coolalinga. It’s vegan, gluten free and has no added sugar.

My avocado salad is full of Top End produce: roasted sweet potato, black beans, beetroot, corn and fresh herbs, with a simple tahini and lime dressing. It’s vegan, colourful and filling.

My strawberry banana smoothie blends strawberries, frozen banana, soft tofu and vanilla with plant milk. It’s vegan, creamy and has no added sugar, and it makes a lovely smoothie bowl too.