Food Demonstration Recipes

We want to say a huge thank you to the awesome chef’s who came along and shared their passion and plant-based food creativity at We Love Life Festival!! There was lots to learn and delicious food to be sampled! If you came along and were not able to get the recipe, or couldn’t make the festival we would love to share with you the recipes of the day ❤
If you did come along and attended some of the food demonstrations, enjoyed what you learnt and loved what you tried please make sure you let these awesome chef’s know you appreciated their time! We most certainly do!!!
Thank you – Yoko, Grace, Evelyn, Zacchary & Missy we hope to have you back at We Love Life 2018!

Shokuiku Rainbow White Chocolate Cheesecake


Crust Ingredients:
1 cup cashews
1 cup buckwheat, activated
½ cup desiccated coconut
1 cup sultanas
pinch of salt

1. Process the first three ingredients and salt until it resembles fine crumb.
2. Add the sultanas and process again until the mixture comes together.
3. Grease the pan with melted coconut oil, and distribute the crust evenly on the bottom of the pan.
4. Press into a pan.

Filling Ingredients:
3 cups of cashews, soaked, drained, rinsed
1 ¼ cups of plant based milk
¼ cup lemon juice
4 teaspoons luo han 7 percernt, 1 cup lakanto or 1 cup coconut sugar
3 tablespoons vanilla extract or 10 drops medicine flower vanilla extract
pinch of salt
1/3 cup cacao butter, melted
¾ cup coconut oil, melted

1. Add all the ingredients expect cacao butter and coconut oil, blend well until smooth.
2. Add the rest and blend gently.

3. OK…. Now for the fun part.
Divide mixture into 5 (or less if you don’t want to do 5 colours, No one is judging)
Yellow – add turmeric
Pink – strawberry puree
Purple – blueberry juice
Green – spirulina
white- just as it is 😉

4. Layer one at a time chilling the cake every time.

Top with tahini + cacao syrup (Just mix tahini and cacao with a liquid sweetener of your choice)

For more recipes like this and our superfood range via or enjoy a meal & drink with us at 120 High Street, Northcote, VIC 3070

Instagram: @shokuiku
Tofu Scramble


For two small servings or one very big one:

200 grams firm tofu, mashed with a potato masher or a fork
2 tsp ground tumeric powder
¼-¾ cup nutritional yeast (Adjust this to your taste buds, I usually add heaps as I love it so much)
1 cup raw spinach 2-3 tbsp water, used as required
1 tsp olive oil
Extras to add into the scramble if desired:
Tomato, kale, mushrooms, olives, black salt (For an ‘eggy’ taste), grated carrot, grated zucchini

1. Heat up a non stick pan on a low-medium heat and coat with the 1 tsp of olive oil
2. Throw the mashed tofu into the pan, followed by sprinkling other the tumeric and nutritional yeast.
3. Add the 2 tbsp of water while sautéing.
4. After a couple of minutes, throw in the spinach and stir together.
5. Saute for an additional 2-3 minutes until tofu is nice, hot and resembles scramble!
6. Remove from the heat and eat as is, with veggies, or on toast  😊

Note: tofu scramble can be kept in the fridge overnight and eaten the following day, it’s delicious as the flavours develop.
Recipe by Grace Thornell
Instagram: @thehappycleanvegan


Peanut Butter Bliss Balls

Vegan, gluten free, refined sugar free & fructose friendly
Makes 16 bite size balls

1 cup almond meal
1 cup desicated coconut (Plus extra for rolling)
¼ cup maple syrup
3 tbsp peanut butter

1. In a large bowl, combine the almond meal and coconut.
2. Next add in the maple syrup and peanut butter until a batter has formed.
3. Roll into small balls, followed by coating with extra coconut.
4. Place in the fridge to set, or enjoy straight away

Keep in an air tight container in the fridge! They will last for a few weeks.

Recipe by Evelyn Angelopoulos
Instagram: @nourishnotpunish


Cheesy Mushroom and Kale Chip Pasta



1 tablespoon of dairy-free margarine
3/4 chopped onion
5 chopped garlic cloves
250-275g chopped mushrooms
1.5 cups soy milk (I used soy milky lite)
½ cup of flour
3/4 cup nutritional yeast
Chilli flakes to taste
3/4 bunch of kale
Olive oil and salt


1. Preheat oven to 180 degrees C and remove kale leaves from stem.
Place on a tray covered in baking paper and smother in olive oil and salt.
Bake for 12 to 15 minutes until crispy and delicious.
2. Place margarine in a pan over medium heat and melt before adding onion – cook for 2 minutes.
Add the garlic and cook for a further 2 minutes before adding mushrooms.
Cook altogether for 4 or so more minutes until browned.
3. Pour in soy milk and stir until the mushroom, garlic and onion are thoroughly mixed through and flavour is immersed in the soy milk. Whilst stirring, add nutritional yeast and flour in small increments until fully dispersed.
The sauce should be quite thick by now.
4. Chop baked kale chips into small fragments and add to sauce, stirring throughout.
Finish with chilli flakes to taste and squeeze lemon juice on top when you serve the sauce with your choice of spaghetti.

Recipe by Zacchary Bird
Instagram: @zaccharybird


Raw Rosewater Caramel & Nectarine Tart


Tart Base
2 cups of shredded coconut
1 ½ cups of raw cashews
1 cup of raisins
¼ cup of pecans
3 tablespoons of melted cacao butter
Pinch of Murray River Salt

1. In a food processor or blender, Pulse/blend the shredded coconut until it resembles a fine powder, put it into a bowl.
2. Next pulse/blend the raw cashews and pecans until they too resemble a fine powder, add to the bowl and give mixture a quick stir.
3. Then pulse/blend the raisins until they are sticky add to the bowl, mix well.
4. Mix in the melted cacao butter and a pinch of salt.
5. Firmly press 1 cup of the mixture into a large tart pan, use the remaining mixture to press around the sides of the tin.
6. Chill the base in the fridge for about 30 minutes, so it hardens up.

Raw Rosewater Caramel Sauce + Nectarines

1/3 cup of soaked cashews (soak overnight then rinsed well)
¼ cup of melted cacoa butter
¼ cup of melted coconut oil
¼ cup of water

5 Medjool dates (7 Bahee dates)
2 tablespoons of agave syrup
2 tablespoons of Rose Water (I use Chef’s Choice which is labelled Vegan)
¼ teaspoon of Murray River Salt
Optional 1 whole vanilla bean

7-10 ripe nectarines
Handful of broken pecan pieces
Edible flowers/petals
Optional sprinkle of Murray River Salt

1. Blend the top 8 ingredients together until creamy and smooth.
2. Spread the caramel sauce over the tart base, put it in the fridge until it sets.
3. Slice up the ripe nectarines and place them on top of the harden caramel.
4. Garnish with flowers, and a sprinkle of broken pecan pieces.
5. Eat immediately, if you do not wish to eat this tart straight away, do not put the nectarine ontop until you want to eat it, as they oxide quickly and do not look as appetising, however if you do not mind, go for it, the slice will last a few days in the fridge with the slice nectarines, and at least a week without them on top.

Recipe by Missy of Magic Milk Bar
Instagram: @magicmilkbar

We are super excited for next years We Love Life Festival! ❤ We look forward to having you come along and share a beautiful day together!