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

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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.

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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.

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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.

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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.

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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

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