Maria Praeg, Writer

Maria Praeg

Born in South Africa and raised in the hustle and bustle of a small town called Grahamstown. My biggest interests are the energy of food, the healing modalities of Ayurveda & Macrobiotics, yoga and meditation.

Writer

All posts by Maria Praeg

Creamy and Spicy Broccoli Tofu Soba Bowl with Peanut Satay Sauce

This creamy and spicy broccoli tofu soba bowl is a plant-based noodle dish: buckwheat soba tossed in a peanut and soy satay sauce with broccoli, mushrooms and peas, topped with pan-fried tofu, chili flakes and fresh coriander. It takes about 30 minutes, uses two pans and a pot, and keeps well as...

Posted on 15 Oct 2019

Salted Hazelnut Brownie Loaf (Gluten-Free, Made with Oats)

This salted hazelnut brownie loaf is a dense, fudgy chocolate loaf made from blended rolled oats instead of wheat flour, sweetened with honey, dates, banana and apple, and topped with a cocoa ganache, roasted hazelnuts and flaky salt. The loaf itself has no butter, oil, eggs or dairy. With...

Posted on 07 Jun 2019

Thyme and Caraway Broccoli Pasta Bake with Creamy Cashew Sauce (Vegan)

This thyme and caraway broccoli pasta bake is a dairy-free pasta bake: pasta and broccoli folded into a creamy sauce blended from cashews, tofu, soy milk, garlic and miso, seasoned with fresh thyme and whole caraway seeds, then baked under nutritional yeast until the edges turn golden. It takes...

Posted on 16 May 2019

Gluten-Free Roasted Almond and Blueberry Breakfast Muffins

These gluten-free roasted almond and blueberry breakfast muffins are made without wheat flour: raw almonds and rolled oats are blended into a flour, then mixed with banana, dates, blueberries and a little ghee, and topped with chopped roasted almonds. The recipe makes 6 medium-large muffins in...

Posted on 24 Apr 2019