Simon Toohey | Contributors - Nourish plant-based living

Simon Toohey

Simon is the presenter of Australia’s first completely plant-based cooking show 'Freshly Picked' on Channel 10. The MasterChef grand finalist is so passionate about heroing the humble vegetable and inspiring people towards more sustainable ways of eating that he has been dubbed ‘The King of Vegetables’.

Articles by Simon Toohey

View ›
Recipe

Spiced hot chocolate

This deluxe chilli-spiced hot chocolate with orange zest is a perfect way to close out a sophisticated dinner party – though it's equally...

- Simon Toohey
View ›
Recipe

Lemon myrtle roasted cauliflower with chimichurri

This tender, golden roast cauliflower with vibrant chimichurri sauce and crunchy macadamias makes a stunning addition to any seasonal spread....

- Simon Toohey
View ›
Recipe

Double lemon slice

These melt-in-your-mouth treats combine sweetness with zingy citrus notes derived from both lemon fruit and lemon myrtle.

- Simon Toohey
View ›
Recipe

Vegnog

A plant-based twist on the Christmas-time classic, complete with frothy topping and optional brandy!

- Simon Toohey
View ›
Recipe

Hasselback pumpkin with spiced sweet chilli sauce

As it gets colder outside, explore the world of chillies and warm up from the inside out. This recipe will turn up the heat on your plate!

- Simon Toohey

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

View ›
Recipe
Carrot muhammara

This dish uses all the trim and leaves to create a zero-waste dish. Serve next time you’re having a party!

Simon Hill View ›
Recipe
Baked tempeh and vegetable stack

These tempeh stacks are light yet filling, and absolutely gorgeous to look at. Super easy to make – just stack the roasted veggies and tempeh...

Simon Hill
Simon Toohey View ›
Recipe
Double lemon slice

These melt-in-your-mouth treats combine sweetness with zingy citrus notes derived from both lemon fruit and lemon myrtle.

Simon Toohey
View ›
Recipe
Chocolate avocado ice-cream

Just add a few spoonfuls of cacao and get a rich, creamy chocolate ice-cream. Bravo, avocado!

View ›
Recipe
The green goddess bowl

Boost your day with Taline Gabrielian’s delightful green bowl.

Naomi Sherman View ›
Recipe
Spiced apple overnight oats

A batch of these delicious overnight oats will feed you for days. Plus, you’ll be starting your day well with the prebiotics from oats, apples,...

Naomi Sherman
Raya Higgs View ›
Recipe
Thai red curry with banana blossom

The key to perfecting Thai food is beautifully balanced sweet, salty, and sour notes. This dish uses coconut milk to balance the salty and sour...

Raya Higgs

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Spiced hot chocolate

Simon Toohey

This deluxe chilli-spiced hot chocolate with orange zest is a perfect way to close out a sophisticated dinner party – though it's equally perfect as an any-time treat.

beverage
entertaining

Ingredients

SERVES: 2

Method

  1. Place a bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
  2. Add the chocolate, brown sugar, turmeric, chilli powder, and a splash of almond milk. Stir to bring all of the ingredients together as the chocolate melts.
  3. Dip two slices of orange into the chocolate mixture and set aside to cool.
  4. Add the orange zest to the chocolate mixture, then gradually pour in the rest of the milk, stirring constantly until completely combined and heated through.
  5. Pour through a sieve into your serving glasses, and top each with a chocolate-dipped orange slices to serve.

Recipe by Simon Toohey for VegKit.com.

Simon Toohey

Simon is the presenter of Australia’s first completely plant-based cooking show 'Freshly Picked' on Channel 10.

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

More delicious vegan recipes

Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Amanda Logan View ›
Recipe
Kentucky-style cauliflower burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Adam Guthrie View ›
Recipe
Creamy mushroom and tofu stroganoff

You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...

Adam Guthrie
Annie van Halteren View ›
Recipe
Healthier mars bars

Lusciously decadent but guilt free, these divine bars are definitive proof that there’s a healthier, plant-based version of anything you fancy....

Annie van Halteren
Amanda Logan View ›
Recipe
Ultimate green burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Lemon myrtle roasted cauliflower with chimichurri

Simon Toohey

This tender, golden roast cauliflower with vibrant chimichurri sauce and crunchy macadamias makes a stunning addition to any seasonal spread. Perfect for entertaining.

dinnerlunch
entertaining

Ingredients

SERVES: 4

To finish

Method

  1. Preheat the oven to 200ºC.
  2. Boil a pot of salted water, place the whole cauliflower in, and cook with the lid on for 10 minutes.
  3. Transfer the cauliflower from the pot to a baking sheet, and roast in the oven for around 25 minutes, or until tender and golden.
  4. While the cauliflower is cooking, prepare the chimichurri. First, pulse the macadamias in a blender or grind with a pestle and mortar until crumbly. Set aside 2 tablespoons’ worth in a bowl for later.
  5. Now add the red wine vinegar, parsley, lemon myrtle powder, diced red chilli, garlic, salt and pepper, and blend or grind to a rough paste. Pour into a bowl and mix in the oil.
  6. Take the cauliflower out of the oven, and let it rest briefly.
  7. Spread half the chimichurri sauce on the bottom of a serving plate, then nestle the cauliflower on top. Spoon the remaining chimichurri over the cauli.
  8. To finish, sprinkle the cauliflower with the fresh chilli, reserved macadamias, and a dusting of lemon myrtle powder.

Recipe by Simon Toohey for Australian Native Products. Photography by Charlotte Orr.

Simon Toohey

Simon is the presenter of Australia’s first completely plant-based cooking show 'Freshly Picked' on Channel 10.

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

More delicious vegan recipes

Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise
Annie van Halteren View ›
Recipe
Healthier mars bars

Lusciously decadent but guilt free, these divine bars are definitive proof that there’s a healthier, plant-based version of anything you fancy....

Annie van Halteren
Anya Lily and Jade Sarkhel View ›
Recipe
Not-avo toast

Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has...

Anya Lily and Jade Sarkhel
Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Chef Cynthia Louise View ›
Recipe
Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

Chef Cynthia Louise

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Double lemon slice

Simon Toohey

These melt-in-your-mouth treats combine sweetness with zingy citrus notes derived from both lemon fruit and lemon myrtle.

snack
bakingbiscuits and barsgluten-free optionkid-friendly

Ingredients

Condensed oat milk

Base

Icing

Method

  1. Prepare the condensed oat milk by heating the oat milk and sugar, and reducing until thick. This should yield 1 cup.
  2. Grease a 19 x 19cm tin and line with baking paper.
  3. Blend 200g of the biscuits and then roughly break up the other 50gm and add to the mixture along with the coconut.
  4. Combine the margarine, condensed oat milk, lemon zest and lemon juice in a pan, and bring to a simmer.
  5. Turn off the heat, and pour the liquid into the biscuit mixture, mixing well. Add this to the baking tray and press down.
  6. In the same small pan, add the icing ingredients (making sure you sift the icing sugar), then mix on low heat until all melted and combined.
  7. Pour the icing over the base, then place in the fridge to set.

TIPS:

  • Many brands of biscuit are vegan by default these days: PETA Australia’s Accidentally Vegan list is a great resource, which also includes palm oil status.
  • Vegan margarine is also easy to find in supermarkets and specialty stores, with options from Flora, Lauds, Nuttelex, Naturli’, and more. 

Recipe by Simon Toohey for Australian Native Products. Photography by Charlotte Orr.

Simon Toohey

Simon is the presenter of Australia’s first completely plant-based cooking show 'Freshly Picked' on Channel 10.

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

More delicious vegan recipes

Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Anya Lily and Jade Sarkhel View ›
Recipe
Not-avo toast

Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has...

Anya Lily and Jade Sarkhel
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Amanda Logan View ›
Recipe
Vegan burger with the lot

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...

Amanda Logan
Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise
Chef Cynthia Louise View ›
Recipe
Coconut lentil soup

You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I...

Chef Cynthia Louise

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Vegnog

Simon Toohey

A plant-based twist on the Christmas-time classic, complete with frothy topping and optional brandy!

beverage
cocktails and party drinksseasonal

Ingredients

SERVES: 2

For the topping

Method

  1. Heat the oat milk and cream in a saucepan over a medium-low heat. Once warm, add the vanilla extract and brown sugar, and stir through. 
  2. In a small bowl, combine the cinnamon, nutmeg and custard powder with a ladle of the warm milk mixture, and whisk to form a smooth paste.
  3. Pour the paste into the pan, add the cardamom and saffron, and simmer for a few minutes.  
  4. While the pan is simmering, whisk together the topping ingredients until stiff peaks form. 
  5. Remove the pan from the heat, and stir in the brandy, if using (see tip). 
  6. Set out two mugs or heat-proof glasses, and strain an equal quantity of the warm milk mixture into each one, leaving around 2cm of space at the top.
  7. Spoon the topping into each glass, and dust with nutmeg to serve. 

TIP: If you’d like to include the brandy for flavour but prefer a lower alcohol content in the final drinks, add it at step 1 so the alcohol can reduce during heating.

Recipe by Simon Toohey for VegKit.com.

Simon Toohey

Simon is the presenter of Australia’s first completely plant-based cooking show 'Freshly Picked' on Channel 10.

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

More delicious vegan recipes

Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
Amanda Logan View ›
Recipe
Kentucky-style cauliflower burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Amanda Logan View ›
Recipe
Ultimate green burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Amanda Logan View ›
Recipe
Vegan burger with the lot

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...

Amanda Logan
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Hasselback pumpkin with spiced sweet chilli sauce

Simon Toohey

As it gets colder outside, explore the world of chillies and warm up from the inside out. This recipe will turn up the heat on your plate!

dinnerlunch

Ingredients

Method

  1. Preheat the oven to 180°C.
  2. Cut the butternut pumpkin in half lengthways and remove the seeds. You can remove the skin if you like, but we leave it on to reduce waste and provide a delicious chewiness and crunch.
  3. Place 1 half cut side down on a chopping board. Place chopsticks along both sides of the pumpkin (this is to prevent you from cutting all the way through). Use a sharp knife to cut thin slices across the pumpkin, stopping when your knife hits the chopsticks. Cut slices along the length of the pumpkin, then repeat the process for the other half. Place the pumpkin halves onto trays lined with baking paper. Rub a little vegetable oil over each half, then bake in the oven for approximately 45 minutes.
  4. In the meantime, make the sweet chilli sauce. Finely dice the long red chillies and mince the ginger and garlic. Place in a frying pan with 2 tbsp of oil and cook over medium heat for 5 minutes. Add the ground cumin, cumin seeds, and coriander seeds to the pan along with the brown sugar and 10 of the curry leaves.
  5. Next, add in 300ml of water and cook for 20 minutes, or until everything is lovely and fragrant. Add the vinegar for a bit of freshness at the end. Season with salt and pepper to taste, taking care not to add too much.
  6. In a small bowl, stir a little water into the cornflour to make a slurry. Pour the slurry into the frying pan and stir until the sauce thickens. Continue to cook for a few minutes to cook out the taste of the flour.
  7. In a separate frying pan, bring the oil to smoking temperature and then drop in the remaining curry leaves. Be careful as they will start to spit. Remove with a slotted spoon or tongs after 15 seconds and put on paper towel to drain.
  8.  Place the baked pumpkin onto a serving plate and pour over the sweet chilli sauce, topping with the fried curry leaves. Serve with cooked rice or grain of choice.
Simon Toohey

Simon is the presenter of Australia’s first completely plant-based cooking show 'Freshly Picked' on Channel 10.

This recipe was originally published in Nourish Issue 65 • View magazine

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

More delicious vegan recipes

Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise
Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Chef Cynthia Louise View ›
Recipe
Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

Chef Cynthia Louise
Amanda Logan View ›
Recipe
Ultimate green burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Amanda Logan View ›
Recipe
Vegan burger with the lot

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...

Amanda Logan

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT