Vegan Chia Seed Pudding

Bodhi & Dj Tigerlily

Talk All Things Vegan 

Ingredients:

 

2 tbs Chia seeds

½ cup Coconut milk

2 tbs Coconut cream

1 tbs Maple syrup (more if you like it sweeter)

 

Berry topping:

1 tbs of plant based milk 1

-1.5 cup mixed Frozen Fresh Fruits

 

Garnish:

 

Fresh fruits

Edible flowers

Coconut flakes

 

Method:

Place your fruit in the freezer overnight or use pre frozen fruit and berry mix

Put 2 tbs of chia seeds into mixing bowl, add coconut milk, coconut cream and maple syrup and mix well then pour into serving glass

Let chia seed pudding set in the fridge for at least 2 hours

Once your pudding has set take out your frozen fruit and run through Vitamix blender with 1 tbs of any plant based milk (Blend until it is your preferred consistency)

Take your chia seed pudding out of the fridge and spoon the frozen berry mixture on top Garnish with fresh fruit, edible flowers, coconut flakes or any preferred topping

Heaven Leigh, the owner of Bodhi chats all things vegan with @djtigerlily @our.soul.purpose 🌱🌸💕

“Dara is such an interesting and talented, down to earth person who is a genuinely passionate soul when it comes to being vegan and I hope you enjoy listening in to our conversation” - Heaven Leigh ✨

Lemon Energy Bliss Balls

Vegan Bliss Balls

Ingredients:


12 lrg pitted Medjool dates
35g walnuts
2 tbsp unsweetened desiccated coconut
2 tbsp chia seed
Grated zest of 1 lemon 


Garnish


½ cup desiccated coconut for garnish

Method:  


1. Add all the ingredients into a food processor or blender, and blend well, add water only if needed to form dough consistency
2. Take aprox 1 tbsp of mixture and hand roll into a ball in the palm of your hand
3. Take a flat plate and sprinkle your desiccated coconut onto it then take your Bliss Ball and roll it in the desiccated coconut until well covered
3. Store in fridge to make firm or eat it fresh soft and gooey

Grilled Eggplant w. Sichuan Pepper Tofu & Mushroom Mince

This recipe serves 2

 

 

Ingredients

1 Med. size eggplant

300g firm tofu

100g mushroom

1 tsp ground Sichuan pepper

2 tsp vegan fish sauce

4 tsp vegan oyster sauce

4 tsp Chinese rice wine

½ tsp cumin  

Sugar to taste

Salt to taste

½ tbs grated ginger

2 tbs vegetable oil      

Garnish


4 tbsp. vegan sour cream

Fresh pomegranate 

Micro herbs

Method:

Drain tofu, crumble into a mixing bowl

Add in fish sauce, oyster sauce, rice wine, cumin, Sichuan pepper and leave to marinate for 10 minutes

Heat vegetable oil in pan and add grated ginger, and fry for 1 minute

Add mushrooms, sauté for 2 minutes or until brown

Add marinated tofu, stir fry on high heat, mix well with mushroom and fry until water has evaporated and tofu has turned golden brown, add sugar and salt to taste

Set tofu aside and cover to keep warm

Cut eggplant vertically into 2 cm thick dimes, drizzle vegetable oil over the slices

Heat grill pan on high, once hot lower to medium heat, and grill eggplant on each side for 3-4 minutes, until fully cooked and with a nice medium char pattern

Garnish w. a dollop of sour cream, micro herbs and fresh pomegranate

Bodhi Vegan Cheese and Truffle Toastie Recipe

 

This recipe makes 2 vegan cheese, mushroom and truffle toasties.

 

 

Ingredients

 

1 x Table Spoon Nutelex (vegan margarine)

4 x Slices Bread

1 x Block Green Vie Mozzarella (vegan cheese)

1 x Lemon

1 x Teaspoon Olive Oil

1 x Table Spoon Soy Sauce

Shaved Fresh Black Truffle (to taste)

Salt & Pepper (to taste)

½ cup Enoki Mushroom

½ cup Shiitake Mushroom

½ cup Oyster Mushrooms

 

Method

 

Heat oil in a pan

Sautee mushrooms for 2-3 minutes, add lemon zest to taste, a dash of soy sauce and season with salt and pepper to taste

Sautee for a another 2 minutes or until brown as per your liking

Butter both sides of bread, fry one side until brown and flip over

Add vegan cheese to browned side, once browned add sautéed mushrooms

Add shaved truffle, close toastie

Opening Hours

Lunch (Yum Cha)

Monday - Friday 11am - 3pm
Saturday - Sunday 11am - 4pm 

​​Dinner (A La Carte)

5pm – 10pm
Tuesday – Sunday

 

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(02) 9360 2523
2 - 4 College Street, Sydney 2000