vegan
Mushroom and Lentil Hot Pot
Vegan, vegetarian Serves 5 I had it with purple sweet potato mash, beans & toasted sourdough Since cutting out meaty things from my diet I always thought it would be such a mission to make rich gravy-ish sauces, try this dish and I guarantee you wont feel like... read more
Raw Cherry Bites
Vegan, gluten free, refined sugar free I’ve never really been a fan of Cherry Ripes… Not sure if that’s because they taste like plastic/processed cherries or what. But I do love real cherries and their in season so I have adapted my own recipe so you can taste... read more
Stuffed Capsicums
Gluten free, vegan, refined sugar free Ingredients (makes 10) 5 x red capsicum 1 1/2 x cups of quinoa 1 cup x kidney beans or one can x organic kidney beans 1/4 cup x cashews 1/2 cup x black olives (without pips) 1 x medium brown onion 2 cloves x garlic 4 x medium... read more
Roast pumpkin with whole spices
Gluten free, vegan A perfect companion on those cold winter nights! Ingredients 1 x medium size Jap (Kent) pumpkin 1 tsp x coriander seeds 1 tsp x fennel seeds 1 tsp x cumin seeds 1 tsp x fenugreek seeds 2 tbsp x fresh rosemary 1/2 tsp x black pepper 1 tsp x celtic... read more
Raspberry Mousse Cups
Gluten free, vegan, refined sugar free Ingredients 1 cup x frozen raspberries 1/2 cup x cashews 1 can x coconut cream 4 tbsp x maple syrup 1/2 tsp x vanilla 1/4 cup x melted coconut oil juice and zest of 1 lemon Optional: 1 tsp x lucuma powder 1 tsp x Reishi mushrooms... read more
Mint, cacao and cinnamon myrtle bliss balls
Gluten free, vegan, refined sugar free The perfect recipe to add to your prep day so that when you’re craving something to pick you up in the afternoon you’re not always reaching for something with sugar. We love having a batch of these in our freezer for... read more
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Book: Making Peace Before You Eat
We might be a little bit biased, since Angie used to be a chef at Billabong, but we think that this is one of the best cookbooks out there. More than just a cookbook, Making Peace Before You Eat inspires the reader to connect with their meal, eating with mindfulness... read more
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Protected: The Ultimate Roast Veggies
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Protected: Warm Spiced Quinoa and Buckwheat Porridge
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Edamame and Brown Rice Salad
Vegan, gluten free, refined sugar free This is a super easy recipe and perfect if you have left over rice. It can be easily changed to whatever veggies you have at home! INGREDIENTS: 250g x brown rice – cooked 1/2 bunch x mint 1/2 bunch x coriander 1 x bag... read more
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Pesto Mushrooms with Herbed Chilli Oil
Vegan, gluten free, refined sugar free This recipe is so versatile. I make both the pesto and the herbed chilli and just keep them in my fridge and add them to anything really. Dip fresh bread in the oil or add to a salad. Add the pesto to pasta (I recommend buckwheat... read more
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Tash’s Ratatouille
Vegan, gluten free, refined sugar free My Mum finally shared her ratatouille recipe and now I am sharing it with the world! A french classic and a dish I lived on growing up. It’s packed with so many veggies and is great as a main or a side dish. INGREDIENTS: 8... read more
Raw Vegan “Joyous” Jaffa Balls
Gluten free, vegan, no added sugar A quick word: Here is a simple little treat that brings a vibrant joyous aroma and taste. Filled with 100% wholefood goodness and natural sweetness, they bring an uplifting zing while satiating that inner cry for a sweet treat (but... read more
Billabong Mighty Spread
If there’s one food that most Australians hold close to their hearts, it’s Vegemite. The savoury spread represents a metaphorical black and gold of Australian culture being enjoyed by countless Australians since it’s introduction to our shelves in 1923. Throughout... read more
Moroccan spiced pumpkin with cauliflower/cashew cheese sauce
This is a beautiful, simple and very tasty way to cook pumpkin for a small group or to a family. It saves time cutting and presents really nicely and creates a great sharing atmosphere while everyone has to scoop into the golden, caramelise wheel in the middle of the... read more
Zesty Basil & Almond Pesto
I love vibrant, bright and full flavoured sauces and dressings like this! They make the best accompaniment to balance slightly sweet, rich and full-bodied offerings like pumpkin, sweet potato, polenta, eggplant, lasagna thick vegetable stews. This pesto is also an... read more
Raw Tiramisu
Makes 12 slices Biscuit layer 1 cup almond meal 1 cup dried macadamia 1 cup cashews 1 cup pitted soaked dates with 1/4 cup of date water 1/4 tsp celtic salt 2 tbsp melted cold-pressed coconut oil 1 tbsp maca powder 1 tsp of wattle seed powder 2 shots of espresso Cream... read more
Activated Savoury Seed and Nut Loaf
Recipe by Billabong chef Si Favorito GF, Paleo, Vegan, Sugar free, yeast free This loaf is beautifully satisfying and is loaded of wholefood goodness and nutrition. It makes a perfect breakfast loaf with some avocado, fresh herbs, lime & chilli or even an... read more
Easy Vegan Pancakes
This is one of the guests favourites here at Billabong Retreat. A simple and delicious vegan breakfast. Ingredients (serves 4) 1 cup of buckwheat 1 banana 1 teaspoon of baking powder 1 cup of almond milk (or coconut, soy, rice milk) 1 heaped tablespoon of ground flax... read more