Panda’s Kitchen

Whole grain, plant based, made for the kitchen bench

Whole grains, beans, greens, berries, nuts and seeds — cooked the way we actually eat. Every recipe scales to the number of serves you need and shows what a serve gives you.

Recipes

• Vegan Apple, Cinnamon & Walnut Tea Cake
  Moist olive-oil cake with apple fanned over the top — no butter or eggs
• Bircher Muesli
  Built in the bowl — oats, seeds, nuts and fruit
• Breaky Plate
  Savoury breakfast plate — steamed, sautéed, fresh and toasted
• Dark Chocolate Mousse
  Avocado and silken tofu blended with 70% chocolate
• Lentil Burgers
  Lentils and oats bound with flaxseed, pan fried
• Mostly Vegan Veggie Lasagne
  Lentil and vegetable sauce layered with blended tofu cream
• Vegan Butter Tofu Curry with Rice
  Baked yoghurt-marinated tofu in a smooth spiced tomato sauce
• Thai Tempeh & Cashew
  Stir fry with peppers and dark-roasted cashews, on mixed rice
• Udon with Marinated Tofu
  Dashi broth, udon and soy-ginger tofu with baby corn
• Edamame Fettucine with Cashews
  Edamame pasta in a capsicum and tomato sauce with mushrooms and roasted cashews