New Recips

A whole new way to eat

The whole is a collection of 100-plus plant-based recipes celebrating food in a way that’s simple, delicious and satisfying for everyone — even the meat-eaters! In each recipe, Birrell, who is also known as Natural Harry, uses real, wholefood ingredients; vegetable oils are replaced by whole fats such as avocado and coconut, refined flours are substituted with whole grains and refined sugars are replaced by healthy alternatives such as dates, bananas and maple syrup.

Within the pages, you’ll find easy weeknight meals like lasagne, black bean burgers and pesto pasta, scrumptious salads, simple nourish bowls, picnic ideas, tasty breakfast options and, of course, desserts. Our pick? The Carrot Cake with Blueberry “Cream Cheese” Frosting — it’s an office favourite!

Spiced Chickpea “Caesar Salad”

Serves: 2

Spiced Chickpeas (makes 1½ cups)

  • 250g tinned chickpeas, drained & rinsed
  • 1½ tbsp coconut aminos
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp salt


  • 125mL plant-based milk
  • 3 tbsp hulled tahini Juice 1 lemon
  • 2 tsp maple syrup
  • 1 tsp garlic powder Pinch salt


  • 3 cups kale, finely shredded
  • 1 cup red cabbage, shredded
  • 1½ cups Spiced Chickpeas (see recipe)
  • Preheat oven to 180°C fan-forced.
  • Combine all spiced chickpea ingredients in a bowl and stir until evenly combined.
  • Spread out on oven tray and bake for 10 mins.
  • Remove from oven and stir well before baking for further 5 mins.
  • To make dressing, add all dressing ingredients to bowl and whisk to combine.
  • Combine kale and cabbage in separate bowl and coat in three-quarters of dressing.
  • Scatter spiced chickpeas over salad and drizzle remaining dressing over top before serving.
  • Mushroom “Neat-Ball” Pasta
    Serves: 2–4 (approx. 20 balls)


  • 350g mushrooms, finely diced
  • 1 onion, peeled & finely diced
  • ¾ cup walnuts
  • ⅓ cup nutritional yeast
  • 1 tsp chilli flakes
  • 1 cup roughly chopped parsley Pinch salt


  • 400g can diced tomatoes
  • 2 tbsp chopped parsley
  • 1 packet mung bean fettuccine
  • 2 tbsp cashew “parmesan”
  • 1 garlic clove, minced
  • 1 tbsp coconut aminos
  • (see recipe)
  • 1 tbsp oregano leaves

Cashew “parmesan” (makes 1 cup)

  • 1 cup raw cashew nuts
    ⅓ cup nutritional yeast
    1 tsp garlic powder
    1 tsp salt
  • Preheat oven to 200°C fan-forced and heat non-stick frying pan over medium heat.
  • Fry mushroom and onion, stirring until most liquid has evaporated, then set aside.
  • Add walnuts, nutritional yeast, chilli flakes, parsley and salt to a food processor. Pulse a few times. Add cooked mushroom and onion. Pulse a few times until mixture is evenly combined and begins to stick together.
  • Line large baking tray with baking paper. Roll mixture into about 2–3cm balls and space evenly on the tray. Bake for 25 mins.
  • Combine sauce ingredients in a non-stick frying pan and simmer gently for 2 mins before adding cooked mushroom “neat-balls”. Continue to simmer for 2–3 more mins.
  • To make pasta, bring pot of water to boil. Add pasta. Reduce heat and simmer for about 6 mins before straining.
  • To make cashew “parmesan”, add all ingredients to food processor. Pulse to texture like ground almonds. Set aside.
  • Serve mushroom “neat-balls” and sauce over fettuccine and top with generous sprinkling of oregano and cashew “parmesan”. Enjoy.

Sweet Potato Probiotic “Ice-Cream” Three Ways

Makes: 4 scoops

1 After-Dinner Mint

  • 450g sweet potato, peeled & diced
  • ¼ cup coconut yoghurt
  • ¼ cup maple syrup
  • ⅓ cup cacao powder
  • 1 tsp vanilla powder Pinch salt
  • 1 drop food-grade peppermint essential oil

To serve

  • 2 mint sprigs
  • 1 tsp cacao nibs
  • 1 tsp crushed pistachio nuts

2 Beetroot, Raspberry & Lime

  • 300g sweet potato, peeled & diced
  • 150g beetroot, peeled & diced
  • ½ cup fresh or frozen raspberries Zest & juice ½ lime
  • ¼ cup coconut yoghurt
  • ¼ cup maple syrup
  • 1 tsp vanilla powder Pinch salt

To serve

  • 1 tbsp fresh, frozen or dried berries
  • 1 tsp dried edible flowers

3 Chocolate Orange

  • 450g sweet potato, peeled & diced
  • ¼ cup coconut yoghurt
  • ¼ cup maple syrup
  • ⅓ cup cacao powder
  • 1 tsp vanilla powder
  • Pinch salt Juice 1 orange
  • 4 drops food-grade orange essential oil

To serve

  • 2 tsp orange zest
  • 1 tsp cacao nibs
  • Line metal slice tin with baking paper and place in the freezer.
  • Steam sweet potato (and beetroot) until soft. Combine steamed sweet potato (and beetroot) with all remaining ice-cream ingredients in blender or food processor. Process until smooth.
  • Pour mixture into baking paper–lined tray and place in freezer for at least 4 hours to set.
  • Remove from freezer, break into chunks, add to the food processor and blend until smooth.
  • Scoop into bowls, add your choice of toppings and serve immediately.

Note: Method applies to all three flavour options.

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