Plant Based by Betty

22/04/2026

Healthy, nutritious, delicious, wholesome, flavoursome. It was yum. Make this. Swap in your version of pesto or hummus, your fave roast veg. Steam or braise imo too. Your herbs. Your seeds or nuts - toasted or natural.

For more fun and forgiving, delicious wholefood inspiration, get your very own copy of My Vegan Cookbook. Available to order as an ebook or paperback via Amazon

22/04/2026

21/01/2026

It is Veganuary folks. Thank you so much to all who have supported My Vegan Cookbook. It is now on Amazon as a soft cover and also as an ebook. Details in bio to order for you or your friends. Cooking vegan food has been shown to be so important for our health, the planet and for animal welfare. For many reasons, would you try to swap even one meal per week to further the aforementioned impacts.

If you have the will, I have the how.

My Vegan Cookbook was written by me, as a psychologist, to help you make behavioural changes in the way you eat to improve your health and that of the planet and save the lives of innocent animals.

For those who have enjoyed the recipes and the information at the front of the book, it would be super helpful if you could leave a review on Amazon.

NB: You need to have an Amazon account and have spent $50 to leave a review.

15/01/2026

Crunch: White cabbage, Chinese cabbage, red cabbage: thinly sliced or coarse chopped… mix and match or go solo with one

Sweet: mango, pineapple, apple, pear, orange, persimmon etc: thinly sliced or cubed in small pieces

Lift: fragrant herbs such as mint, basil or coriander: tear leaves and sprinkle

Could add currants and lemon juice, your fave mayo, balsamic, salt/pepper, red chilli. Experiment.

Adapted from a salad made by my friend Martina ☘️

06/01/2026

Lentil Pie with Spinach and Potatoes. Serves 4
Adapted from a Hello Fresh recipe and used my TM6 to do the chopping.

1 onion
4 garlic cloves
2 carrots
1 red capsicum
1 head broccoli

2 vegan stockcubes
2-4 tbsp curry powder
4 tbsp currants

800g cooked French lentils

4 tbsp currants.
4 tbsp slivered almonds,

Mix onion, garlic, carrot, capsicum and broccoli on speed 6 in 3 lots of 5s bursts, scraping down the sides each time, until the ingredients are finely chopped (but not puréed, although that too would be lovley and would add to the creaminess of this delectable dish. Cook at 120c in TM6 or on medium heat in a large frypan with 1/3 cup water or 3 tbsp oil. Add equivalent of 2 vegan stockcubes or omit if following a low salt menu. The recipe calls for 4 tbsp curry powder though I would have preferred 2 tspn for less intense curry heat.

Add in 800g cooked French lentils (or can use brown lentils).
Add 4 tbsp currants and mix through.
Sprinkle 4 tbsp slivered almonds, toasted for crunchy effect or leave untoasted.

Boil/steam/roast 3 large potatoes. I used red Desiree. Can add favourite dressing eg herbs or dash of oil if not omitting oil from your foods. Can mash or grate and add on top of lentil pie mix and top plant based milk and plant based cheese. Grill for a crunchy topping.

Steam 1 large bunch of spinach or other greens such as silverbeet or kale. Can mix this through the lentil pie mix or enjoy as a side dish.

01/01/2026

Christmas brunch with home made sourdough, Maltese pea Pastizzi, mushroom risotto arancini, gingerbread, mince tarts and cinammon scrolls
For the My Vegan Cookbook ebook and paperback on Amazon see link in bio.

29/12/2025

Christmas Eve with mango, avocado, lettuce and tofu (not pictured), Maltese roast potatoes (onions on base, sliced potatoes, salt, pepper, oil, water), plant based baked pasta Maltese style with lentil bolognese, rocket and pear salad, chocolate mousse made with sweet potato (recipe in My Vegan Cookbook, link in bio).

Many meals can be adapted to be plant based. Writing My Vegan Cookbook was focussed on improving just one more person’s health. What shocked me into becoming vegan was animal welfare after witnessing horrific animal abuse. What keeps me vegan is the nauseating feeling of an animal being slaughtered for a meal that can very easily be made vegan plus the revolting feeling of eating their flesh or body products - major NO! Let them live … one plant based meal at a time. It is so simple, delicious and wholesome.

28/12/2025

Plant based high tea at the Windsor Hotel, thoughtfully organised by 🙏🥂🧡💚

24/12/2025

Melbourne’s Fitzroy gardens. Scrumptious food by . Thanks to Lovee from Vegan Meetups in Melbourne for organising. Great to meet so many beautiful & fun vegan peeps!! 💚🎄

24/12/2025

Merry Christmas 2025.
Chocolate Mousse made with sweet potato. Recipe in My Vegan Cookbook. Ebook and Paperback versions now available via link in bio. Hope you find lots of vegan delicious dishes to enjoy over the festive season 💚🎄

22/12/2025

Irish Soda Bread. Recipe generously shared by Ger O’Reiily ☘️ whilst at annual Irish Christmas gathering. Adapted by me to make it plant based.

1 cup quick oats
1/2 cup wheat germ and 1/2 cup wheat bran. I couldn’t find these so used ground flaxseed and chia. Experiment with other ground seeds & nuts.
3 cups SRF. Wholemeal or white.
1 tbsp bicarb soda
1 tbsp salt. I modified to 1/4 tbsp
2 cups plant based yoghurt

Mix together and bake in lined loaf time at 1.5 hrs 180c. It’s okay if it feels solid and not soft. This is a dense bread that doesn’t really rise a whole heap. I’m keen to swap in other flours eg spelt, chickpea. Was super delicious and lasts well onto its 4th day on my kitchen counter covered with a tea towel. Yes it lasted that long on account of a previous batch of sourdough making its way into the toaster for breakfast! 🍞 🍀