*Note: 1 batch is too large for the blender so make a ½ batch twice.                             

  • 3 C. pumpkin seeds
  • 3 C. sunflower seeds
  • 1 chopped zucchini
  • 1 C. sun dried tomato
  • Tbsp. dried basil
  • tsp. Himalayan salt
  • Tbsp. olive oil
  • 3 C. water      
  • ¼ C. Apple Cider Vinegar
  • 1 C. ground chia

Blend ingredients (EXCEPT Chia) until creamyPlace in a mixing bowl and add enough chia to form asoft spreadable mix.

Spread evenly, 1 inch thick, on teflex dehydrator trayDehydrate 6 to 8 hours at 115°F flipping halfwaythroughIt should be dry all the way but not hard as a crackerSet aside. (If using a conventional oven, set oven at it’s lowest temperature, put mixture on baking sheet lined with parchment paper spreading it evenly to about 1″ thick, place baking tray in oven, if you have an oven fan please use it, check after 2 hours and flip, place back in oven and check after 1 hour. You want it to be dry all the way but not hard as a cracker. Conventional ovens dehydrate more quickly than a dehydrator so dehydration times are usually cut in half.)


  • 3 Ripe Avocados
  • 1/4 cup Olive Oil
  • Tbsp Lemon Juice
  • Tbsp Apple Cider Vinegar
  • tsp. mustard
  • ½ tsp. Himalayan salt        
  • ½ tsp. white pepper

Place ingredients in blender and blend until smooth.


Slice 3 large zucchinis or eggplant with a mandolin.  Salt, let sit 2-3 hours, rinse, and pat drySetaside.                   


Blend the following ingredients until smooth, should be the consistency of heavy cream.

  • 1 ½ C. sundried tomato
  • 1 C. sundried tomato soaking water
  • ½ C. olive oil
  • Tbsp. Apple Cider Vinegar        
  • ¼ tsp. hing
  • Tbsp. lemon juice
  • Tbsp. sage    
  • tsp. smoked paprika    
  • ¼ tsp. chipotle    
  • Tbsp. Italian seasoning     
  • tsp. cumin   
  • ½ tsp. Himalayan salt

Cover zucchini/eggplant with sauce and place on a dehydrator trayLet dry until desired crispiness isachieved (6 to 8 hours minimum). (If using a conventional oven please set at lowest temperature, place zucchini/eggplant with sauce on a baking tray lined with parchment paper, place baking tray in oven, if you have an oven fan please use it, check after 3 hours and keep checking until you achieve desired crisp. Remember that conventional ovens dehydrate much faster than dehydrators. Often the dehydration time is cut in half so it takes a little bit of a closer watch.)

Once all ingredients are ready you can serve buffet style with lettuce and sliced tomatoes or you could make the sandwiches by smearing the avo mayo on both pieces of bread (we love it that way), layer the the eggplant/zucchini, top with lettuce and tomato lettuce, place together and enjoy!! 

Baked eggplant with lentils, tomatoes and a herby topping (vegan, gluten free).
Stuffed eggplant with lentils, tomatoes and a herby topping
For the eggplant:
  • 2 large eggplant (aubergine)
  • 2 tbsp olive oil
For the lentils and tomatoes:
  • 2 tbsp olive oil
  • 1 red onion (spanish onion) finely chopped
  • 4 cloves garlic finely sliced
  • 2 cans chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp brown sugar or sweetener of your choice
  • Pinch cayenne pepper
  • 1 cup cooked green lentils (approx. 1/3 cup dry lentils, if cooking from scratch)
For the herby topping:
  • 1/4 cup fresh oregano finely chopped (about half a cup of loose leaves) or substitute parsley
  • Zest of one lemon
  • 10 green olives (pitted), finely chopped
  1. Preheat oven to 190C (375F) fanbake.

  2. If cooking lentils from scratch, rinse them in a sieve under running water, then add to a saucepan, cover with plenty of water and bring to the boil. Cook at a low boil for around 20 minutes, or until the lentils are cooked but still retain a little bite. Drain and set aside.

  3. Wash eggplant, cut in half lengthways and score the cut surface with a deep criss-cross pattern. This will help it cook evenly and let the flavour of the tomato mixture penetrate the eggplant while cooking.

  4. Heat a large frypan (skillet) over medium to high heat. If your frypan is big enough to hold all four eggplant halves, add 2 tbsp of olive oil, swirl to evenly coat the pan and bring the oil up to heat. Once the oil is hot, add the eggplant halves and allow to fry for 5-10 minutes or until well browned. If your frypan is smaller, add 1 tbsp of olive oil and do the eggplant halves in two batches.

  5. Remove browned eggplant to a baking dish – ideally one that snugly holds all four halves close together. Season the cooked surface of the eggplant well with a sprinkle of salt.

  6. Using the same frypan, add 2 tbsp more olive oil, bring up to heat, then add the red onion and garlic. Cook for 5-10 minutes, stirring often, until the onion and garlic are soft, golden and fragrant.

  7. Add the canned tomatoes, smoked paprika, brown sugar, cayenne pepper, cooked lentils, and a little salt to season. Stir everything together and cook over a medium heat for around 10 minutes, or until the mixture has thickened. Taste and add more salt if necessary.

  8. Spoon the tomato and lentil mixture evenly over the four eggplant halves. It will seem like a lot, but just pile it up as best you can. Once cooked, the tomato mixture will reduce and thicken quite a lot.

  9. Bake the eggplant halves for 45-60 minutes, or until the eggplant is very soft and provides almost no resistance to a fork or butter knife. Cooking time will vary depending on the size of the eggplant, so start checking from 45 minutes. If they’re underdone at that point you can also turn up the oven temperature for the remainder of the cooking time to 200C (390F).

  10. While the eggplant is cooking make the herby topping. Mix the chopped fresh oregano, lemon zest and green olives together in a small bowl and set aside until serving time.

  11. Serve the eggplant hot or at room temperature, sprinkled with the herby topping.