incredible vegan oreo brownies

Healthy? No way, unless the presence of chia seeds cancels everything else out (I don’t think it does, sorry!)

Incredible? YES.

Worth making to treat your fabulous self? HELL YES.

These were a road-test for the family Christmas and needless to say, they will be making an appearance! If you’re making this for gluten-free loved ones, simply sub the flour for a GF plain flour (or buckwheat flour) and the Oreos for a GF alternative.

Incredible vegan oreo brownies

2 tablespoons chia seeds
110g coconut oil, melted
240g dark brown sugar
80ml maple syrup
3 tablespoons almond butter (or peanut butter)
60g cocoa powder
85g plain flour
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon apple cider vinegar
1/2 teaspoon bicarb soda
10 Oreos (check the pack if you’re making this for vegans - the Oreos you can buy in Australia are vegan but that might not be the case everywhere), snapped into pieces
Roughly 12 squares of dark chocolate (I used Green & Black’s 85%)

Preheat the oven to 180 C (fan). Grease and line a 20cm square baking tin, making sure the paper comes up the sides and there’s a bit of overhang, so the brownie will come out easily.

Combine the chia seeds with 6 tablespoons of water in a small bowl and set aside to thicken, which will take about 15 minutes. It might look gross - mine looked like a film of mould had formed on a bowl of water, hair and mouse droppings - but don’t despair, I promise, everything is going to be wonderful. You can get on with the next step while the chia magic happens!

Whisk together the melted coconut oil, brown sugar, maple syrup and almond butter (I used my Kitchen Aid with the balloon whisk) until you have formed what looks like a thick caramel sauce.

Sieve in the cocoa powder and whisk again until the batter is shiny and smooth looking.

Add in the chia gloop - you should end up with about 6 tablespoons of it, roughly. Again, whisk until shiny and well incorporated.

Then gradually fold in the (sifted) flour, baking powder, bicarb soda and salt until incorporated.

Finally whisk in the vanilla extract and apple cider vinegar.

Now you have your batter. In future, I may double the ingredients up to this step of the process so I can leave the Oreos whole and cover them with batter. That sounds dangerous, doesn’t it?

But for now, break your 10 Oreo biscuits into pieces - either halves or threes, it doesn’t matter - over the bowl and fold them gently through the brownie batter.

Pour the batter into your prepared tin and dot with the pieces of dark chocolate. You could also use vegan chocolate buttons or melts.

Put in the oven and bake for 20-25 minutes. I pulled mine out at 24 minutes and they were pretty much perfect. But you know your oven! I used the oven function on my air fryer, which is a very reliable oven. If I were using the actual oven in my kitchen, which is gas, I would be checking them at 20 minutes as it runs a little hot.

Use a skewer to test for doneness - you don’t want raw batter sticking to the skewer, but a little is fine, that’s what you want because that means they’re still squidgy in the middle and will firm up as they cool. If the skewer comes out clean, they are probably overdone. Not inedible, they just won’t be fudgy and squidgy. So if you want squidgy brownies (who doesn’t?), set your timer for 20 minutes and check them after that until you’re happy, would be my advice.

Now, this is the crucial bit. You must leave them to completely cool in the tin. No cutting the brownies while they’re still hot, in the style of Homer Simpson.

Image from The Joy of Cooking Milhouse (a bloody awesome site!)

Leave them for at least an hour, but three or four is even better. If you stick a knife into the cooled brownies and it comes out clean, then they’re ready to devour.

Lift the brownie slab out of the pan, place on a board and cut into desired-size pieces. You should get 9 generous brownies out of this, and maybe 15 delicately-sized ones.

Next time I make these, I might leave out the maple syrup - the outer brownies are quite crusty, which indicates high sugar content. I wonder if leaving out the maple syrup would make a difference. But I’m not complaining, they’re pretty heavenly regardless!

Frankly, the only giveaway that this incredibly decadent brownie is vegan might be the occasional chia seed in the teeth. And it’s totally #worthit 😍

chilli chickpea and sausage casserole

Chilli, chickpea and veggie sausage casserole

Originally adapted from Stylist in 2012
Serves 4-6


Olive oil
1 large onion or leek, finely sliced
3 garlic cloves, crushed (you can use as much garlic as you like, great for warding off colds!)
1 small chilli, finely chopped, or 3/4 teaspoon dried chilli flakes
2 boxes/packets of vegetarian/vegan sausages (12 in total) [I use Linda McCartney, they are the best veggie sausages ever]
2 teaspoons sweet smoked paprika
1 x 425g cans organic chickpeas
1 x 25g tin tomato puree
1 x 370g pouch chopped tomatoes
100ml wine (red or white)
250ml vegetable stock, plus more if needed
1 tablespoon balsamic vinegar
Salt and pepper
Fresh parsley, a handful, roughly chopped
Spinach, as much as you want, roughly chopped


Preheat the oven to 180 C/Gas Mark 4/375 F.

Meanwhile heat the olive oil in a large casserole pan (treat yourself to a Le Creuset if you haven't already) over medium high heat.  Add the onion, chilli and garlic, cook until softened and golden, then add the sausages.  They don't need to be browned like meat sausages, but just coated in all the oniony chilli oily goodness.  Cook for about a minute then add the drained chickpeas, paprika, tomato puree, wine, stock, vinegar and seasoning.  Mix well.

Cover and place in the oven for about 45 minutes.  Check and add more stock if it gets dry.

Stir in the parsley and spinach just before serving so the spinach wilts.

creamy curried parsnip soup with black rice

This soup has a lot of happy memories.

I used to make it a lot when Tom and I were newlyweds, in our tiny basement flat in Pimlico, when the air was freezing, autumn leaves were raked up in proud piles in the streets, it got dark at 3:30pm and parsnips were plentiful.  A £1 bag of them would make a vat of this soup and on dark late autumn and winter nights, we would cosy up on our dilapidated old couch and watch movies, pressing pause so we could return to the kitchen for another ladle. I discovered this soup thanks to Shaheen’s Allotment2Kitchen blog all those years ago but I, in true Phil style, made it my own by adding coconut cream and garam masala. Since moving back to Australia, I’ve adapted it further.

We used to make the soup with wild rice, which I never had a problem finding in supermarkets in the UK, but it doesn’t seem to be a thing here. However, black rice is available and it makes a lovely contrast with the fluoro yellow of the soup. You can just use brown rice if that’s all you can find, but black rice does seem to be widely available in Oz and I think it adds interest, contrast and extra health benefits, as well as being super filling!

Parsnips are a sweet root vegetable so the earthy notes of curry powder and turmeric are a perfect partner. You’ll note I’ve refrained from adding heat here – most unusual – but the natural sweetness of the parsnips combined with the spices and rice are so well balanced I feel that adding another flavour component would throw the whole thing off. But I am, as always, willing to be proven wrong.

Until the other night, I hadn’t made this soup for a very, very long time. I don’t see parsnips available in the shops here very often – another reason I’d like to grow them myself when we eventually have a home with space for a bigger vegetable patch – so it hadn’t been on my radar for a while. But then I saw some proud specimens in the grocers after work one night, and not at an exorbitant price (I do miss being able to buy a kilo of them for £1!), so I grabbed them, with the sudden thought that it might be nice to wander down memory lane and try this soup again.

Such a lot has happened these past ten-and-a-half years, but one spoonful of this warming, comforting soup last night and we were right back there in that little flat, with everything that hadn’t happened yet still to come.

creamy curried parsnip soup with black rice

1 ½ cups black rice (or wild rice, if you can find it. Brown will also do)

Olive oil
2 medium or 1 large brown onion, chopped
1 large garlic clove, crushed or finely chopped
4 large parsnips (approximately 1 kilogram), peeled and chopped
1 teaspoon turmeric
1 teaspoon garam masala
2 tablespoons curry powder (I use medium)
1 x 400ml can coconut cream
3 teaspoons vegetable or “chicken style” stock powder (I use Massel chicken style)
Enough boiling water to cover

 Place the black rice in a saucepan, add 2 cups water, cover and place on a high heat until it comes to the boil. Reduce to a simmer for approximately 30 minutes until the water is absorbed and the rice is tender. Turn off heat, place a tea towel over the top and replace the lid (I always do this with rice, it absorbs any extra moisture and makes it fluffy) to keep warm. Set aside.

 While the rice is cooking, make the soup.

 Put the kettle on to boil. Get a large stockpot out and drizzle a little olive oil on the base, then place on a low heat to heat up. Add the onion and garlic and fry for a few minutes until starting to soften. Add the parsnips, turmeric, garam masala and curry powder and cook for a couple of minutes, until fragrant but not turning brown. You can add water if it’s starting to stick.

Add the tin of coconut cream and stir to combine. I usually swirl out the can with boiling water and add that too, but be careful – boiling water makes cans very hot to touch! You can make up your stock separately in a jug with boiling water from the kettle but I usually don’t bother (don’t want the extra washing up!)  – I add the stock powder to the mixture in the pot and then top up with the boiling water so everything is covered and the stock powder has dissolved.

Either way, everything should now be in the stockpot (except for the rice) so stir well and bring the whole lot to the boil. Turn the heat down once it reaches boiling point, and simmer on a low heat for around 35 minutes, or until the parsnips are tender. My test is to see if they fall apart when pressed with the wooden spoon.

Puree the soup, either with a handheld blender (easiest, as you don’t really have to wait for it to cool down nor reheat it once pureed) or in a food processor, in which case you’ll need to wait for the mixture to cool before blending, and then heat up again before serving.

Taste for seasoning – I find the stock powder (albeit a reduced salt one) is salty enough, but a few turns of the pepper grinder finish it off nicely. To serve, place a large spoonful of black rice in the soup bowl, then ladle the hot silky-smooth parsnip soup on top. Place a sprinkling of black rice on the top to serve.

Ideally, eat in front of the TV on a freezing cold night – it’s guaranteed to make you feel all warm and cosy inside.

vegan mushroom stroganoff

It’s not the prettiest meal in the world, but it tastes absolutely divine! You can use any variety of mushrooms you have - and I think it would be equally nice with other spongy vegetables like eggplants or zucchini.

If it’s just me eating, I chop the mushrooms fairly roughly. If Tom is eating it, I chop them up quite finely (it’s a texture thing with him!). It will cook faster if the mushrooms are more finely chopped. Either way it will be delicious.

You can whip this up in about 20 minutes but with its velvety sauce and umami flavours, you’d think you’d slaved over a hot stove for hours. Enjoy!

Vegan mushroom stroganoff

Serves 2-3

Olive or coconut oil
3 large portobello mushrooms, chopped (see note above)
1 brown onion, finely chopped
2 garlic cloves, finely chopped
4-5 stalks of silverbeet or chard, finely chopped (stalks and leaves)
Sea salt and freshly ground black pepper (you will need LOTS of pepper!)
1 x 400ml can coconut milk
2 tablespoons brown rice miso paste
1 tablespoon tahini
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
Vegetable stock powder
Fresh parsley and tarragon leaves, chopped, to serve
Basmati rice, to serve

Put the kettle on to boil.

Get a large saute or frying pan ( one with a lid) and add a splash of olive oil and place over medium heat. Add the mushrooms, onion, garlic and chopped silverbeet stalks and cook until they start to soften and brown slightly. Add a little salt and lots of freshly ground black pepper.

Continue cooking for a minute or two, then add the coconut milk, miso, tahini, paprika and cayenne pepper, and turn the heat up slightly, stirring everything to combine. Make some stock from vegetable stock powder and the boiling water from the kettle - I usually do this in the coconut milk can to get every drop of it out, and it’s a handy measurement too, you want about 400ml or just under. Add the stock to the pan, stir well and allow the pot to come to the boil, then reduce right down to a simmer.

Add more freshly ground black pepper if you like. Stir one more time to ensure nothing is caught at the bottom and then put the lid on and set your timer for 15 minutes.

Make your rice while it’s cooking.

After 15 minutes, add the chopped silverbeet/chard leaves, and stir well to wilt the leaves. Allow to simmer another minute or two, taste for seasoning (I usually add more black pepper here), and scatter with chopped parsley and tarragon. Keep warm if you’re waiting for your rice to be ready, otherwise get your serving spoon out!

Serve in bowls with steamed rice and a satisfied smile - for even the mushroom haters tend to love this one.

spicy ethiopian lentil stew

Tasmania is clearly not ready to welcome summer just yet, based on the cold, wet and windy days we’ve been having in Hobart recently. I am beginning to think I took the winter sheets off the bed too soon!

But on the plus side, it means all the lovely comforting and warming dishes we’ve been enjoying over the autumn and winter can stay on the menu a little longer.

Ethiopian Berbere spice is one of my absolute favourites to cook with - when the spice hits the hot pan and combines with browning onions and oil, the smell is just incredible. And, bizarrely, it triggered a memory for me - it took a while for me to realise that the dominant spices (cumin, fenugreek, pepper and cardamom) remind me of my grandparents home when I was a child. They had lived in southeastern Africa for a time and so often cooked meals like this one. It’s lovely to have my kitchen smelling like theirs did!

You can buy Berbere at any specialist spice store - my favourite is by Gewürzhaus.

This delicious stew would traditionally be served with that wonderful spongy Ethiopian bread injera, but if you can’t get that, any other flatbread is a fine accompaniment (I like chappati). Just make sure there’s plenty of it, because you’ll want to soak up that sauce!

Spicy Ethiopian lentil stew (berber)

Serves 4

Olive or coconut oil
1 large onion, chopped
2 garlic cloves, finely chopped or 2 teaspoons ready-minced garlic
2 teaspoons ready-minced ginger
4 medium potatoes (roughly 145 g each), chopped into chunks or 600 g baby potatoes, halved or left whole
2 tablespoons Berbere spice blend (reduce to 1 tablespoon if you prefer it milder)
Pinch of cayenne pepper (optional, but I like the extra spiciness)
250 g red lentils
1 x 420 g can plum tomatoes
Vegetable stock powder
Water to cover (roughly four cans worth)
A few handfuls of fresh spinach, to finish
Salt and pepper, to taste

Put the kettle on to boil.

In a large stockpot, heat the oil over medium then saute the onion, garlic and ginger until starting to soften. Add the potatoes and spices, and a little water if you need it, then stir everything so the potatoes are well coated in the spices, and allow to cook and release the aromas for a minute or two. Don’t let the spices burn, add water if it’s getting a bit dry.

Add the lentils and tomatoes, then rinse out the can with water from the kettle and add that too. I then usually use the can to make up the vegetable stock that I need to cover the dry ingredients. Be careful, because adding boiling water to a tin can makes the sides very hot. I have asbestos hands from years of cooking but even I find the heat a bit intense at times! If you’re a bit more sensible than I, make up your vegetable stock in a jug with water from the kettle (around 3 cups). Add this to the pot.

Stir, breaking up the tomatoes a bit, and ensure there is sufficient liquid to cook the potatoes and lentils in. Then bring to a boil, reduce the heat, place a lid on top and simmer for around 20 minutes or until the potatoes and lentils are cooked. I like to cook them until you can break the lentils are creamy and the potatoes break easily with the spoon.

When everything is cooked, add the spinach, turn off the heat and replace the lid on the pot. Leave for a few minutes until the spinach has wilted. Add salt and pepper to taste. Sometimes I add a squeeze of lemon juice too (not traditional, just to aid with iron absorption from the spinach!)

Serve in bowls with some warm flatbread or chappatis on the side. I find I don’t need rice with this but it would be a delicious alternative to flatbreads if you don’t have them.

No matter the temperature outside, this scrumptious stew will warm your insides a treat! And once you’ve tried it, I’m sure you'll find any excuse to make it again….and, like me, ensure you have Berbere in your pantry at all times.