Kynd Community | Contributors - Nourish plant-based living

Kynd Community

Lauren and Corryn of Kynd Community
Lauren Camilleri and Corryn Queenan are the creators of Kynd Community, a plant-based cafe in Bali where the number one mission is to change people’s perceptions of vegan food. They’ve gone on to open a not-for-profit sister cafe called Give and have authored Kynd Cookbook among other titles.

Articles by Kynd Community

View ›
Recipe

Pavlova

You always knew it was Christmas when Mum assembled a tower of white fluffy meringues, layers of cream, and fresh fruits. Rest assured, when...

- Kynd Community
View ›
Recipe

Spaghetti Bolognese

We live by the saying, “Anything you can make, we can make vegan”. This goes for all cuisines from every corner of the globe, whether it be...

- Kynd Community
View ›
Recipe

Simple scramble

This tofu scramble is tasty, super simple, and doesn’t take all morning to make.

- Kynd Community
View ›
Recipe

Bali banana pancakes

We have such fond memories of sitting at a warung (local cafe) in Bali, eating sweet banana pancakes. These are so damn easy to make and we hope...

- Kynd Community

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Pavlova

Kynd Community

You always knew it was Christmas when Mum assembled a tower of white fluffy meringues, layers of cream, and fresh fruits. Rest assured, when making the switch to a plant-based diet, your pavlova days are far from over.

dessert
entertaininggluten-free optionseasonal

Ingredients

Serves: 2

MERINGUE

CREAM

TO SERVE

Method

  1. You will need to prepare the coconut cream the night before. Mix together the coconut cream, sugar, and salt, then pour the mixture into a nut milk bag. Hang this in the fridge overnight with a bowl underneath to catch the liquid. (Alternatively, you can scoop only the hard part of the coconut cream out of a tin that has been refrigerated overnight.) Using a mixer, whip together the cream, sugar, and salt. Continue to whip until the cream forms and holds soft peaks.
  2. Preheat the oven to 120°C.
  3. To make the meringue, add the aquafaba to a bowl and use an electric mixer to mix on a high speed for about 8–10 minutes. Reduce the speed and then gradually add in the sugar, 2 tbsp at a time. Slowly beat until all of the sugar has been added and has completely dissolved. Add in the cornflour and continue to beat until the mix holds stiff peaks without falling, about another 3–5 minutes.
  4. Line a tray with baking paper. Using a piping bag or spoon, make 3 evenly sized meringues, about 15cm wide and 3–4cm high. Bake in the oven for 2 hours or until the meringue has a crisp look and feel on the outside. When the meringue is ready, turn off the oven and open theoven door slightly. Allow the meringue to sit there for 10 minutes with the door ajar. After 10 minutes remove from the oven and place on a cooling rack. This slow reduction in temperature will help keep the meringue in shape.
  5. To assemble the pavlova, start with 1 meringue as your base and then layer with the whipped coconut cream. Repeat for the remaining layers. To decorate the top of the pavlova, spread a thick layer of coconut cream and add your berries on top. Drizzle with passionfruit puree and garnish with edible flowers for that extra special touch, if you like
Lauren and Corryn of Kynd Community
Kynd Community

Lauren Camilleri and Corryn Queenan are the creators of Kynd Community, a plant-based cafe in Bali where the number one mission is to change people’s perceptions of vegan food.

This recipe was originally published in Nourish plant-based living Issue 61 • View magazine

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Spaghetti Bolognese

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We live by the saying, “Anything you can make, we can make vegan”. This goes for all cuisines from every corner of the globe, whether it be Indian, Indonesian, or a good old Italian spag bol. Don’t be shy about making extra so there are guaranteed leftovers for tomorrow.

dinnerlunch
kid-friendlypasta
Italian

Ingredients

Method

  1. In a bowl, cover the TVP with boiled water and allow to soak for 5 minutes. Strain any excess water, then set aside.
  2. To cook the sauce, heat the olive oil in a saucepan over a medium-high heat. Add the onions and cook until soft and translucent. Reduce the heat to medium and add the garlic, chilli, and thyme, then cook for another 10 minutes.
  3. To deglaze the onions, bring to a high heat and add the white wine. Continue to stir until you cook off the alcohol and the liquid reduces by half.
  4. Add in the soaked TVP, tomatoes, balsamic vinegar, sugar, salt, and pepper, then cook on a low heat for another 20 minutes.
  5. While the sauce is simmering, cook the spaghetti as per the packet instructions in a large pot of water with a dash of salt and olive oil.
  6. To serve, scoop some bolognese sauce on top of cooked spaghetti and sprinkle with parmesan cheese and a few fresh basil leaves.

TIP: Feel free to use canned brown lentils to replace the TVP. You can never go wrong with some extra legumes in your diet!

Lauren and Corryn of Kynd Community
Kynd Community

Lauren Camilleri and Corryn Queenan are the creators of Kynd Community, a plant-based cafe in Bali where the number one mission is to change people’s perceptions of vegan food.

This recipe was originally published in Nourish Issue 64 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Simple scramble

Kynd Community

This tofu scramble is tasty, super simple, and doesn’t take all morning to make.

breakfastbrunch
gluten-free optionquick and easy

Ingredients

TO SERVE

Method

  1. In a frying pan, heat the coconut oil over a medium heat.
  2. Add the garlic, spring onion, and onion. Sauté for 2 minutes, until translucent and fragrant. Add the curry powder and turmeric. Sauté for 1 minute.
  3. Remove any excess liquid from the tofu and pat dry using paper towel. Roughly crumble the tofu, leaving some bigger chunks for an ‘eggy’ texture. Add the tofu to the pan.
  4. Cook on a medium-high heat until the water evaporates. This will take approximately 8–10 minutes.
  5. Season with salt and pepper, then serve as desired. Our pick is with a side of crunchy, toasted sourdough, fresh chopped tomato, and chilli flakes.

TIP: Finely slice a fresh chilli and add it to the mixture while sautéing to make a chilli scramble.

Lauren and Corryn of Kynd Community
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Lauren Camilleri and Corryn Queenan are the creators of Kynd Community, a plant-based cafe in Bali where the number one mission is to change people’s perceptions of vegan food.

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Bali banana pancakes

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We have such fond memories of sitting at a warung (local cafe) in Bali, eating sweet banana pancakes. These are so damn easy to make and we hope they transport you to a Balinese beach.

breakfastbrunchsnack

Ingredients

CARAMEL SAUCE

PANCAKES

Method

  1. To make the caramel sauce, add all ingredients to a small saucepan and mix together. Heat over a medium-high heat, stirring consistently.
  2. Once the mixture is bubbling, reduce the heat and simmer for about 5 minutes, or until the mixture starts to thicken. The sauce will thicken more when cooled. You can use the caramel sauce straight away or allow to cool and store in the fridge for around 1 week.
  3. To make the pancakes, first melt the butter, then in a bowl mix together with the flour, milk, baking powder, vanilla extract, and sugar. If your mixture is too thick, add a little more milk until you get the desired consistency. It shouldn’t be too thick or too thin; you want a consistency similar to cream.
  4. Heat a non-stick frying pan and use coconut oil or butter to coat the pan. Pour about ½ cup of the mixture into the pan and swirl around to make a bigger pancake. Place the sliced banana onto the pancake as it’s cooking. Wait for the bubbles to appear in the pancake and flip it over to cook the other side.
  5. Serve hot with caramel sauce and shredded coconut.
Lauren and Corryn of Kynd Community
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Lauren Camilleri and Corryn Queenan are the creators of Kynd Community, a plant-based cafe in Bali where the number one mission is to change people’s perceptions of vegan food.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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YOUR INPUT