The Nourished Chef | Contributors - Nourish plant-based living

The Nourished Chef

Clarissa The Nourished Chef - headshot
Clarissa Kocovski, aka The Nourished Chef, is a Sydney-based recipe creator who is passionate about sustainability and the power of plants. After several years specialising in low-carb, gluten-free, and dairy-free recipes, Clarissa discovered the joys of vegan living, and now reflects a fully plant-based philosophy throughout her recipes. By showcasing the ingredients she uses in her own kitchen, Clarissa hopes to educate and inspire home cooks everywhere.

Articles by The Nourished Chef

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Recipe

Good morning savoury oats

Discover a whole new side to oats in this warming savoury dish by Clarissa Kocovski, The Nourished Chef. In her words, “once you try...

- The Nourished Chef
View ›
Recipe

Gingerbread doughnuts

A treat for the eyes as well as the tastebuds, these doughnuts are spiced with aromatic ginger and topped with a vanilla-scented maple glaze....

- The Nourished Chef
View ›
Recipe

Sticky berry French toast

This vanilla and cinnamon-spiced French toast makes the perfect centrepiece for a vegan breakfast or brunch spread. Top with fresh seasonal...

- The Nourished Chef
View ›
Recipe

Vanilla berry wellness bowl

Been wanting to find a go-to recipe for overnight oats? Look no further! This divine bowl complete with cacao, chia seeds, bananas and berries...

- The Nourished Chef

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Good morning savoury oats

The Nourished Chef

Discover a whole new side to oats in this warming savoury dish by Clarissa Kocovski, The Nourished Chef. In her words, “once you try this recipe you’ll have so much appreciation for the humble oat!”

breakfastbrunch
bowl foodkid-friendlyseasonal

Ingredients

Serves: 2

OATS

MUSHROOMS

KALE

TO SERVE

Method

  1. In a large saucepan, combine the steel-cut oats, salt, water and oat milk over high heat. Once bubbling, reduce to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for approximately 20 minutes, stirring occasionally, until the mixture is velvety and smooth. Once the oats are cooked, stir in hemp seeds and nutritional yeast.
  2. Meanwhile, heat oil in a frypan over medium heat. Add mushrooms, sauté for 3-4 minutes until softened. Add tamari, salt, garlic powder and pepper. Remove from pan. In the same pan, heat the remaining oil. Add the kale, lemon juice and salt. Sauté until kale is wilted.
  3. Once ready to serve, spoon the oatmeal into bowls and top with the warm kale, mushrooms, pumpkin seeds, black sesame seeds, chilli flakes and a dash of truffle oil. Enjoy!

TIP: Nutritional yeast flakes are readily available in supermarkets, bulk food shops and healthfood stores.

Recipe by The Nourished Chef for Califia Farms

Clarissa The Nourished Chef - headshot
The Nourished Chef

Clarissa Kocovski, aka The Nourished Chef, is a Sydney-based recipe creator who is passionate about sustainability and the power of plants.

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

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Gingerbread doughnuts

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A treat for the eyes as well as the tastebuds, these doughnuts are spiced with aromatic ginger and topped with a vanilla-scented maple glaze. Finish with a sprinkle of pink crushed candy cane or lollies for a special festive touch, if you like.

dessertsnack
baking

Ingredients

SERVES: 6-7

GLAZE

Method

  1. Preheat oven to 180ºC. Grease doughnut pan with oil of choice. Set aside.
  2. For the flax egg, combine flaxseed meal and warm almond milk in a small bowl. Set aside to thicken.
  3. In a medium bowl, add all dry ingredients. Stir to combine. Add wet ingredients. Stir to combine until you reach a smooth batter.
  4. Add doughnut batter to a piping bag or ziplock bag with the corner snipped off. Pipe around each cavity of the donut pan. Fill ¾ high.
  5. Bake in preheated oven for 12-14 minutes or until golden and cooked through. Allow the doughnuts to cool in the pan before placing onto a wire rack.
  6. Meanwhile, for the glaze: combine all ingredients in a bowl and stir until completely combined. Add a splash more almond milk if needed. When ready to serve, dip or drizzle the doughnuts into the glaze. Sprinkle crushed Christmas candy canes over the top for a festive touch (optional). Enjoy! 

Recipe by The Nourished Chef for Califia Farms

Clarissa The Nourished Chef - headshot
The Nourished Chef

Clarissa Kocovski, aka The Nourished Chef, is a Sydney-based recipe creator who is passionate about sustainability and the power of plants.

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

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Sticky berry French toast

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This vanilla and cinnamon-spiced French toast makes the perfect centrepiece for a vegan breakfast or brunch spread. Top with fresh seasonal berries or other fruits.

breakfastsnack
kid-friendlyrefined sugar free
french

Ingredients

SERVES: 3

BATTER

TO SERVE

Method

  1. In a shallow bowl, whisk together all the batter ingredients.
  2. Add the vegan butter or coconut oil to a non-stick pan over medium-high heat.
  3. Dip each side of the bread into the batter briefly, then add the bread to the pan and cook for 2-3 minutes on each side, or until golden brown.
  4. Serve with maple syrup and fresh strawberries or other seasonal fruit. Enjoy! 

Recipe by The Nourished Chef for Califia Farms

Clarissa The Nourished Chef - headshot
The Nourished Chef

Clarissa Kocovski, aka The Nourished Chef, is a Sydney-based recipe creator who is passionate about sustainability and the power of plants.

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

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Vanilla berry wellness bowl

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Been wanting to find a go-to recipe for overnight oats? Look no further! This divine bowl complete with cacao, chia seeds, bananas and berries will become your new(tritious) breakfast staple.

breakfastsnack
refined sugar free

Ingredients

SERVES: 2

TO SERVE

Method

  1. Add all oat mixture ingredients into a large bowl. Stir well. Divide mixture between two bowls or mason jars. Place into the fridge overnight.
  2. When ready to serve, top with fresh blueberries, blackberries, sliced banana, unsweetened granola and a good drizzle of peanut butter. Enjoy! 

Recipe by The Nourished Chef for Califia Farms.

TIPS: 

  • Pre-made vegan granolas can be readily found in shops and bulk food stores, or you can make your own.
  • It’s a great idea to keep frozen berries at the ready so you can whip up berry-licious recipes like these even if you don’t have fresh ones on hand. Store-bought packs are an easy option, or you can freeze fresh ones for later.
Clarissa The Nourished Chef - headshot
The Nourished Chef

Clarissa Kocovski, aka The Nourished Chef, is a Sydney-based recipe creator who is passionate about sustainability and the power of plants.

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