Fragrant Orange Cauliflower Bites

A healthier and budget version of a takeaway favourite: baked breaded and battered cauliflower in a spicy orange sauce. Ready in about 40 minutes, and a perfect accompaniment to rice and plenty of sautéed mushrooms and greens. Serves 4.


1 medium head cauliflower, in florets

For the coating

35g breadcrumbs
75g flour
1 tsp Chinese five-spice powder
150ml (approx.) unsweetened plant milk

For the sauce

3 cloves garlic, minced
1 inch piece of ginger, grated
1 red chilli, sliced
1 scallion, sliced
Juice and rind 2 oranges
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp rice wine vinegar
1 tbsp cornflour

1. Preheat oven to 220C. Line a baking tray with a silicone mat or baking parchment.
2. Mix the breadcrumbs, flour, and five-spice powder for the batter. Add the plant milk gradually until the batter is firm.
3. Dip the cauliflower florets in the batter to coat. Lay on the baking tray and bake for 30 minutes, turning once.
4. Mix all sauce ingredients in a saucepan. Simmer gently until thickened.

Orange mushroom gravy

A simple, flavourful gravy seasoned with ginger, mustard ad other nuances. Good with roasted vegetables, tofu, tempeh and other foods. Pictured here with tofu, and roasted Brussels sprouts, carrots and potatoes.


1T cooking oil
1/4t coarse salt
1 scallions, minced
1T garlic, minced
100 grams cremini mushrooms in 1/8″ slices
1/4 cup orange juice
2 cups mushroom stock
2T orange marmalade*
2t tamari
1T balsamic vinegar
1t prepared brown mustard
1 pinch cloves
2t fresh grated ginger
1T scant of tapioca flour dissolved in 1/4 cup of water
Sea salt and black pepper to taste


Bring the oil and sea salt to heat on medium high in a frying pan with a lid.
Add the scallions and saute for 2 minutes.
Add the garlic and ginger and saute for 1 minute.
Add the mushrooms to the pan and saute for 5-7 minutes, until the mushrooms start to lose their moisture and the pan starts to brown.
Add the orange juice and deglaze the pan.
Add the renaming ingredients except for the tapioca flour and related water.
Stir until thoroughly combined.
Reduce to medium low and simmer until reduced to about 1 cup.
Whisk the tapioca with the water until dissolved.
Stirring constantly, slowly add the tapioca mixture until thickened.
Season to taste and serve immediately.

*Choose a marmalade made with organic sugar or other sugar that hasn’t been bleached using animal bone charcoal.

Orange, coffee and black cherry frozen dessert

Rich colours and flavours; use decaf if you prefer.


A shot of freshly brewed espresso (short), chilled
1-2T marmalade* (depending on how orange you want it)
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1 cup frozen dark cherries
Sweeten to taste

Option: 1t powdered maca


Make the espresso and chill in the freezer for 2 minutes.
Puree the banana, vanilla, espresso and marmalade until smooth. Add the maca if you’ll be using it.
Sweeten to taste, and spoon out into an appropriate dish
Puree the cherries until smooth (or leave it a little chunky if you prefer)
Sweeten to taste and top the bananas with the cherries.

*I use an organic brand to ensure the sugar isn’t bleached with animal bone charcoal.