Plant Based by Betty

10/09/2026

During one of the hottest summers, we took a cooking course… in Luxor Egypt, on a 40c day with Masrya and Tita from FARM FRESH AUTHENTIC HOMEMADE FOOD . It was fun, as usual when I meet other lovers of food …in the kitchen, at markets or practically anywhere else. Cooking together is a particular fave tho.

We made Egyptian rice, baba ghanoush, orzo soup, salad, moussaka, salad and a lime drink.

If you’re visiting Luxor, contact Masrya for a fun 4 hours of cooking, learning, dancing and eating.

I’m also celebrating SEVEN YEARS VEGAN in Sept 2026. Proud of me and the animals I consciously, compassionately, ethically and spiritually choose to not think of as my food but as beautiful creatures to live their own life with peace and freedom.

04/06/2026

Nutrient rich, calorie poor
Raised on this every day, regardless of the season
Fresh home grown vegetables
My favourite food
60yo and medication free
See My Vegan Cookbok for inspo & confidence to cook soup. Avail on Amazon. See link in bio.

Hear this podcast to become med free and healthy as
https://podcasts.apple.com/au/podcast/plantstrong-podcast/id1458774193?i=1000753182632

22/05/2026

Did you see that mystery hand? Enjoyed this evening at the fabulous hidden vibey pizza venue. Delicious plant based pizza. Not oily. Fantastic base. Highly recommend. Was sooooo good to be able to order a pizza that was already plant based and came with its own delicious plant based cheese. Thank you to

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.