Happy Buddha Recipes
AMAZING VEGETARIAN FOOD MADE WITH LOVE
“The food at Happy Buddha is AMAZING!”
Without doubt, one of the highlights of a Happy Buddha Retreat is the food. Our specialty is vegetarian (and sometimes vegan) cuisine and all meals are prepared fresh onsite in our commercial kitchen with seasonal ingredients and retreat grown herbs and vegetables.
Each meal is presented in banquet style with plenty of variety. We easily cater for vegans, those with allergies, and gluten free diets. Many of Happy Buddha’s recipes are unique and the meals you eat on your retreat will be influenced by the seasonal variety of fresh produce at the time.
What you can expect
A typical Happy Buddha dinner may comprise of a creamy veggie soup or slow cooked dhal, a tasty curry or Mediterranean-style stew packed full of vegetables and legumes, a side of rice, quinoa or rice noodles, a seasonal salad, an array of toppings including nuts, spices, seeds. Occasionally we may provide cheese and eggs within dishes (but we’ll always let you know and will offer vegans an alternative.)
We don’t provide coffee or caffeinated tea and milks of any kind. Instead, we recommend you try one of the delicious herbal teas, drink lots of water and if you crave a caffeine hit BYO or support one of the local cafes for a quick cuppa.
Made with Love
We have some amazing chefs who call Happy Buddha Retreats their home away from home. Each chef brings their own personality and passion for cooking nutritious and delicious vegetarian and vegan meals.
Khanh Doan‘s flair has a Vietnamese twist. She loves cooking at retreat as it’s a “freeing space to create, tweak and innovate.” She loves the fact that she’s not cooking for a restaurant docket but rather, cooks for people (that’s you)! Her most popular Happy Buddha recipes are her Vegan Vietnamese Curry, the Instagram worthy Raw Cacao & Peanut Butter Bar and Spiced Date & Apple Bake. When walking past the kitchen you might just hear Jason Mraz or even Ella Fitzgerald playing.
Jeevi Ramtel, aka The Laughing Chef, is unstoppable when it comes to punchy vegan dishes and loves to experiment and challenge himself with raw food options. Jeevi makes a taste-bud tingling raw marinara sauce, and is famous for two of Happy Buddha’s most popular recipes: Sweet Potato Noodle Salad and Creamy Mushrooms. His kitchen is renowned for big belly laughs and feel good tunes.
Lina Mbirkou from Mindful Cooking is also a regular contributor. More on Lina’s Moroccan twist coming soon…
Want to try our Happy Buddha recipes at home? Simply scroll for our most popular offerings.
Our Vegetarian Menu
Herbal teas and plenty of filtered water are available. Sorry, no coffee, traditional tea nor milks are provided.
Fee free to try these recipes at home and if you feel like some time away to be nourished inside and out, then why not book your two-night retreat with us!
Courtney’s Granola with Nuts & Seeds
The secret is out for this moreish granola, perfect to accompany any breakfast and even great as an evening treat with some yogurt or chia pudding. Yum!
1 cup Almonds, 1 cup Walnuts, ½ cup Shredded Coconut, ½ cup Pumpkin Seeds, ½ cup Sunflower Seeds, 1 cup Coconut Oil, 1 cup Maple Syrup, 1 tsp ground Cinnamon
1. Turn on your oven and heat to 150 degrees (Celsius).
2. If your coconut oil is not already melted/liquid consistency, gently melt in a pan on the stove and allow to cool slightly before adding to the maple syrup.
3. Using a food processor, take all of the nuts and blend lightly for a few seconds, until just crushed.
4. Once crushed, pour the nuts on to a baking tray and spread evenly. Distribute the seeds and shredded/ desiccated coconut on top of the nuts on the baking tray, before adding the cinnamon.
5. Pour the liquid ingredients (coconut oil and maple syrup) on to the dry ingredients mix on the tray.
6. Mix the wet mixture through the dry, ensuring all is evenly spread and coated thoroughly.
7. Bake in your preheated oven for 45 – 75 minutes (depending on how golden brown you like it!). Be sure to check and stir through if needed.
Allow to cool before devouring immediately or store in an airtight container for up to two weeks.
Not only our chef’s create great food, so too do our crew. This one is from Courtney Louise, one of our Inner Joy Facilitators. For a creative twist on this recipe try adding a variety of other nuts, seeds, extras!
Easy Peasy Vanilla Chia Pudding
“It is a wonderful way to start the day with this refreshing yet oomph-y breakfast.” ~ Khanh
1/2 cup coconut milk, 1/2 cup chia seeds, cinnamon stick, 1/2 tsp vanilla extract, 1/4 cup maple syrup (or less to taste), 1/4 tsp ground cinnamon (optional).
1. Simply whisk all ingredients together until evenly mixed.
2. Pour into four glass jars or ramekins as individual serves (making sure you share out evenly) or alternatively pop into a serving dish.
3. Refrigerate for at least 4 hours in a “resting meditation”.
4. Load up the pudding with your choice of granola, seeds, fresh fruit or any of your favourite toppings and voila ~ it’s ready to be enjoyed.
This pudding will give you all the energy & buzzing vibes you need in the morning without weighing you down. It’s also delicious as a cooling, guilt-free dessert. It doesn’t get easier than this!
This Happy Buddha recipe is vegan and gluten free.
Jeevi’s Sweet Potato Noodle Salad
220g of dried sweet potato noodles, 1/4 cup of tamari (or soy sauce), 2 tbsp mirin, 2tbsp rice vinegar, 3tbsp sesame oil, 4 cups of delicious sliced veg including broccoli, capsicum, carrot, green beans, bok choy (it’s your choice!), 6 dry shiitake mushrooms, soaked in hot water for 20 minutes and sliced into small pieces, roasted sesame seeds to garnish.
1. Slice all your veg and set aside.
2. In a large pot, cook the noodles in boiling water for 5-6 minutes or until translucent and tender. Drain, rinse and set aside.
3. Now it’s time to cook the veg. Heat a frying pan or wok to medium.
4. Add 1 tablespoon of the sesame oil and allow to heat up. Add your favourite veggies, stir-fry for 3-4 minutes. Set aside to cool.
5. Whisk together soy sauce, mirin, rice vinegar and remaining sesame oil.
6. Add all vegetables, including mushrooms and noodles. Gently stir to combine the dressing with the delicious noodles and veg. Add a little extra tamari to taste.
These noodles are also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. You can buy them in Asian grocery stores and even some Woolworths stock them!
These noodles are gluten-free, full of goodness and taste amazing.
Raw Cacao & Peanut Butter Bar
1 cup almond meal, 1/2 cup raw cacao, 1 cup smooth & natural peanut butter, 1 cup medjool or dry dates, 1/2 tbsp coconut oil, a pinch of sea salt, 1/4 cup of water (optional)
Super food topping:
1/4 cup millet, 1/4 cup goji berry, 1/4 cup shredded coconut, any nuts, seeds or dried fruits of your choice!
1.Put all the base ingredients (except water) into a food processor and blend the mixture until it forms a dough-like consistency with a smooth texture. If the dough is too dry and crumbly, add a little water slowly to make it come together. (The dough needs to be not too dry or too moist in order to achieve a firm bar texture.)
2. Spread the dough evenly onto small lined baking tray lined. It should be around 1.5-2cm thickness.
3. Sprinkle your selection of super food toppings onto the base.
4. Cover and allow to set for 2 hours in the fridge or freezer for 1 hour.
5. To serve, cut the bar into slices of your preferred size. Enjoy with a herbal cuppa and take a moment to savour the flavours!
Khanh’s recipe is ideal for an afternoon super food boost!
Vietnamese Style Lemongrass Curry
2 tsp coconut oil, 2 onion, 4 garlic cloves,1 lemongrass stalk, 2″ piece of ginger, 3 kaffir lime leaves, 4 tbsp curry powder, 1-2 cups assorted mushrooms, 1/2 tsp chilli flakes, 1 block extra firm tofu, 2 cups sweet potato and potato, 1 cup eggplant, 2 cups green vegetables, 1.5 cups of coconut water, 400 ml of coconut milk, salt and pepper to taste
Spring onions, fresh coriander, fried onion, Thai basil, extra lime
1. Prepare veg: dice onions, smash lemongrass and slice into 5cm lengths, grate garlic and ginger, chop mushrooms, slice potatoes into cubes, slice greens.
2. Cut tofu into cubes.
3. Heat oil in a stir fry pan, over medium-high heat. Fry tofu until browned on all sides, and a bit crispy! Remove and set aside.
4. Add a little more oil to the pan. Sauté onion and mushrooms over medium-high heat, until liquids are released. Add garlic, and sauté for about a minute.
5. Add the curry powder, chili flakes and a pinch of salt. Stir regularly, and sauté for one to two minutes.
6. Add eggplant and potatoes and mix well.
7. Add lemongrass, ginger, kaffir lime leaves and coconut water. Simmer covered for 10 minutes
8. Add the coconut milk, and simmer uncovered until root vegetable pieces are tender. The sauce should be fairly thick, similar in consistency to a milkshake. If the sauce is a bit too thick for you add a little bit of water.
9. Steam the green vegetables separately.
10. Add tofu and mix.
11. Serve with rice, rice noodles or Vietnamese bread rolls. Serve with steamed green vegetable and garnish, including spring onion, coriander, fried onion and Thai basil.
This recipe is gluten free and plant powered vegan!
Jeevi’s Creamy Mushrooms are always a hit. And thanks to his unofficial apprentice, Ashil, we now have it available for you to try at home. Be creative and add in other vegetables just like we have pictured here with the addition of eggplant.
2kg mushrooms (we use portobello), 100g baby spinach, 2 cups of coconut milk, 2 cups diced tomato, 1 tomato chopped, 1 block extra firm tofu cubed, 1 cup coconut cream, 2 onions diced, 8 cloves garlic, 1 tbs sambar masala (available from Indian grocery stores), 1 tbs salt, block extra firm tofu, 1/2 cup nutritional yeast (available from health food stores), olive oil.
1. Quarter mushrooms and place onto baking trays. Generously sprinkle with olive oil and salt. Roast for 15mins at 220 degrees. (Set mushrooms aside once roasted).
2. Fry onions and garlic in a little oil until slightly brown. Add all other ingredients and bring to gentle simmer for 10 minutes.
3. Add mushrooms and baby spinach. Stir and simmer for 2 minutes.
*Note, adjust cooking times at (2) if you want to add eggplant and experiment with roasting other veggies with the mushrooms for extra flavour.
This Happy Buddha recipe is vegan! The nutritional yeast is the ‘secret ingredient’ as it adds a depth of flavour.
If you feel like some time away to be nourished inside and out, then why not book your two-night retreat with us!
Feel free to try these recipes at home and if you feel like some time away to be nourished inside and out, then why not book your two-night retreat with us!
50 Railway Parade, Wentworth Falls NSW 2782