Teriyaki Mushroom Dumplings

P1030752Hiking and Tramping Recipes – As published in Wilderness Magazine

This recipe is one to make ahead of time then you can freeze them, and they will defrost in your pack ready to be cooked on the first night. Watch a YouTube clip on how to fold dumplings as there is lots of different ways, for an extra special treat you can make dessert dumplings with sliced banana and chunks of dark chocolate. You can buy dumpling wrappers from most Asian food stores.


Serves 3, prep time 30 min, cook time 5-8 mins, cost $10-14

Make the dumplings at home then freeze.

1 packet thin dumpling wrappers

2 tbsp olive oil

2 tsp sesame oil

1 C diced mushrooms

1 C grated tempeh or tofu

1 C diced broccoli

1 large clove garlic, crushed

1 small chilli, finely chopped

½ Tbsp grated fresh ginger

2 tsp soy sauce

3 tbsp teriyaki sauce

To cook – water and olive oil, extra soy sauce to serve.


In a pan sauté mushrooms and tempeh in olive and sesame oil for 3-4 min. Add in broccoli, garlic, chilli, and ginger and cook for a further 5 minutes. Add soy sauce, teriyaki sauce and stir through. Remove from heat and allot to cool (now is your chance to watch a clip on how to fold dumplings). Take a Tbsp of the mixture and place into centre of dumpling wrapper and pinch edges together, you can dampen your hands with a little moisture if they are not sticking. Continue until all the filling is used up. Place dumplings in plastic container with a little sheet of baking paper between layers then freeze.

To cook heat 1 tbsp. oil and ½ cup water in a fry pan, place dumplings in batches of 5-10 into pan and cover with lid, steam fry for 3-5 minutes until slightly opaque and golden on the bottom, make sure you move them about with a spatula while they cook as they like to stick. Repeat process topping up water and oil each time until done. Eat immediately dipped in a little soy sauce.



Divine Oven Roasted Tomato Soup

An oldie but a goodie… perfect for the tomatoes going crazy in the garden right now!


Roasted tomato soup

Its harvest time in my garden, and the tomatoes are non stop. This luscious soup is a lovely way to use up a few.

Roasting the tomatoes intensifies the flavours and also allows our body to absorb the lycopene which is a great nutrient for our bodies. Garlic is also an all round good guy, being anti bacterial, blood clot preventing and bad cholesterol lowering.

Vine ripened toms


1.5kgs Vine ripened tomatoes

1 bulb garlic

2cups vege stock

3tsp braggs aminos or soy sauce

2 tbsp balsamic vinegar

3 tsp smoked paprika

1tbsp honey or sweetener of choice

Salt and pepper to taste
Roasted Tomato

Preheat oven to 180 C [350F], place whole tomatoes and garlic bulb on tray (make sure the tray is deep to collect the juices) and roast for 35mins. Remove from oven and allow to cool slightly then remove garlic bulb and pour tomatoes and juices into food processor. Squeeze…

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Chickpea Crunchies


These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.



Makes 2 cups, prep time 5 min, cook time 35min

2 C cooked chickpeas (or tinned)

½ tsp garlic powder

1 tsp ground turmeric

1 tsp smoked paprika

1 tsp salt


Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.

Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.



Zesty Slaw with Tahini Lime Dressing

ColeslawZesty Slaw

This is a great accompaniment to Mexican dishes or burgers.  You can make it in advance and store in the fridge.


Serves 4

Prep time 20min

1/3 cup lime juice
1/3 cup flax seed oil
1 tsp tahini
1 tsp whole grain mustard
1 clove garlic, crushed
2 tsp sweet chilli sauce

2 cups cabbage
2 carrots
2 small beets
1/2 cup parsley or coriander
1/2 cup lentil sprouts
1/4 cup pumpkin seeded
1/4 cup sunflower seeds

In a blender or food processor place all the dressing ingredients and blend well. Finely slice cabbage and then grate carrot and beets and place in serving dish. Finely chop parsley, and add to bowl along with sprouts and seeds. Pour over dressing and mix well. This will keep in the fridge for a day or so and can be made in advance.


Gloriously Green Soup

An incredibly simple soup, full of goodness and a great way to use up extra greens in the garden.

Serves 2

Prep time 10 min, cook time 20 min


1 medium leek

1 onion

4 cloves of garlic

1 tsp caraway seeds

1 Tbsp coconut or olive oil

6 cups tightly packed greens such as spinach, kale, cavelo nero, silverbeet.

1 litre veggie stock

Salt and pepper to taste.

Flax seed oil and hummus to serve (optional)

Slice onion and leek and sauté in a large pot with oil until softened. Add diced garlic and caraway seeds and cook for a further 2 minutes. Trim greens removing stems and roughly chop, add to pot along with veggie stock. Bring to boil then cover and simmer for 5 min until completely wilted.

Remove from pot heat, allow it to cool slightly. Blend using food processor or immersion blender. Once the soup is very smooth return to heat and allow to warm through, taste and season with salt and pepper.

To serve spoon into bowls, drizzle with oil and top with a dollop of hummus.