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Joanna Becker – Australian Author

Creative • Life Design Coaching • Books • Courses • Truth Stream

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Joanna Becker – Australian Author

Creative • Life Design Coaching • Books • Courses • Truth Stream

Joanna Becker – Author Bio
Programs
- Home Educating Mum Creative Kids Programs
- Parenting Energies – Direct Voice Channel
My Blog: The Quasi-Vegetarian Homestead and MMA Nutrition Community
Book Shop
Stockist Enquiries
Past Announcements
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Joanna Becker – Author Bio
Programs
- Home Educating Mum Creative Kids Programs
- Parenting Energies – Direct Voice Channel
My Blog: The Quasi-Vegetarian Homestead and MMA Nutrition Community
Book Shop
Stockist Enquiries
Past Announcements
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June 27, 2018

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Gluten-free and egg-free (vegan) baking, cakes, or vegetable and rice balls, or gnocchi, doesn’t have the egg to bind the ingredients together. It can be a real disaster can’t it! When you cook and all the ingredients dissolve apart, or crumble, or stick to the pan, or don’t cook evenly. What I’ve personally found to be a great solution is to make the batter, dough, gnocchi or balls in advance, then refrigerate until cold. After retrieving chilled dough/batter/gnocchi/balls, and adding to the fry pan, oven or pot of boiling water, they cook as they “should” (or like we are used to, from using eggs in the past). Pictured here is gluten-free vegan pancake stack with dehydrated banana, fresh mint, frozen raspberries and passionfruit coconut yoghurt. Gluten-free vegan CAN work and be super yummy. Just a few tweaks and a little planning ahead. In this case, instead of using eggs, blend the ingredients then CHILL before cooking or baking. I hope this tip serves you x Jo #glutenfree #vegan #vegetarian #quasivegetarian #breakfast #treats #afternoontea #dessert #cookingathome

Where are my Dusty’s Wonder Bug book owners? 😍 Would you help me out with something really important to me? Balboa have just re-published Dusty’s Wonder Bug on Amazon and if YOU can write a review on what you liked about it, the book will be more successfully available across search and hopefully land in the hands of more children. If you can spare a few moments to write a review that would be amazing! Open Amazon.com.AU and search Joanna Becker

Homes can be such noisy places. So much activity. Conversation. Movement. Background noise. Rough & Tumble. Imaginary games. Laughter. Dogs barking. And then suddenly everyone files out the door and there’s a peace descend upon the building. Nothing quite like the sound of... peace. Birds, and a knife cutting veggies on a timber cutting board. Therapy. Sustenance. Reflection. Preparation to do it all again. #health #meditation #childrensbooks #familytime

I don’t know... Is there any going back to plain ol’ watermelon slices after having watermelon chips with dusted lime? @medicalmedium has taken it next level with this ingenious idea #cleanse #snack #realfood #fresh #vitality #cleansetohealrecipes

Lasagne can be whole food plant based. When I first made the switch to meat-free, I felt “blank”. After a lifetime of meat-based meals I couldn’t see how I would ever taste the familiar recipes again, and like I had to start over with an entirely new palette and recipe repertoire. I stood in the kitchen night after night, wondering how I could adapt the recipes my family had always cooked. It’s good news: I’ve found over the past 5 years that it’s the vegetables and herbs that hold all the flavor. Take lasagne for example: using gluten-free lasagne sheets, cashew cream, vegan shredded cheese, and the traditional Bolognese made with all the same ingredients except substituting the meat for a blend of half white cabbage, diced Enoki mushrooms & squash/zucchini (all diced finely to resemble mince). Adding the typical vegetables such as grated carrot and apple for sweetness, tomato paste and tinned tomatoes, and even a dash of nut/oat/soy milk to replace dairy milk if that’s the traditional recipe. Keep the red wine, but substitute for a vegan red that supports Australian boutique growers (NAKED WINES). To colour the sauce, I add tamari and miso paste... swipe across to second photo, it looks like traditional lasagne, smells better, tastes better, IS better in every way, I love it! Refining recipes is something I love to do but most of all? I just love eating something my nonna used to make knowing it has a twist that is better for me, and better for our planet in these challenging high-pollution times. Hope these tips serve you. Jo

How to make a killer Okonomiyaki when you’re not Japanese and you are gluten-free, dairy-free, egg-free and meat-free💥 This started with a friend’s own vegetarian fail-proof recipe which she loves to cook again and again... and then I twisted it up a little by adding egg-replacer and hummus (so, no eggs), and mixed in pre-baked wild caught whiting. You could call it Quasi-Vegetarian Okonomiyaki (Japanese pancakes) or plant-based fish cake, or even Fish pie because .... 🥁.... I rolled the mixture into large balls then pressed into the Pie Maker to shape like pies. This was a delicious meal, please ask me for the recipe, and try making your own Quasi-Vegetarian pies in the pie warmer (link in comments). Served with shredded nori (seaweed) and vegan mayonnaise and tamari. #thewinner #2021 #favouritefood #cookingathome #cooksofinstagram

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Joanna Becker – Author Bio
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