Vegan Summer Recipes with Jacqui Toumbas

Summer picnics are just around the corner and what better way to prepare for it than learning some new recipes to wow your family and friends.

We caught up with nutritionist and cook Jacqui Toumbas who shared two of her favourite plant based recipes with us using our brand new Un-Baking Paper shapes, Round and Square

Reusable Baking Paper

Crunchy Pita with tahini drizzle

Makes 6 /  45min preparation / 2 hr resting & baking

Homemade Pita

4g instant yeast

5g himalayan salt

250g flour

190ml warm water

14g extra virgin olive oil

Crunchy Smokey Chickpeas

1 x400g can chickpeas, drained, rinsed and dried

1 clove garlic, minced

15ml olive oil

5g smoked paprika

Tahini Drizzle

60g tahini

45ml fresh lemon juice

65ml water

5g dijon mustard

10g pure maple syrup

1 clove garlic, minces

Pinch himalayan salt

Jacqui Toumbas Vegan Recipes Crunchy Pita with tahini drizzle


Additional toppings

Roasted vegetables (my favourite is zucchini, eggplant & cauliflower)


Prepare your pita dough

  1. In a stand up mixer combine the flour and salt, mix to combine then sprinkle in the yeast.
  2. Once mixed thoroughly, pour in the warm water and olive oil
  3. Use a dough hook to knead the mixture until all the flour is absorbed, this will take about 30 seconds. 
  4. Once the dough comes together into a sticky ball, place it in a bowl, drizzle over some extra olive oil and cover with a tea towel. Leave in a warm place for 1.5 hours. 
  5. Once your dough has risen, portion your dough into 6 even pieces and preheat the oven to 220 degrees celsius fan force.
  6. One by one, on a floured surface, roll the portioned dough into a circle till it is about 12-15cm in diameter.
  7. Once rolled out, place onto a Seed & Sprout Round Un-Baking Paper - rest for 15 minutes.
  8. When ready, place the with the Un-Baking Paper onto a tray and bake for 4-6 minutes till cooked through.

Crisp the chickpeas

  1. While the dough rises, prepare your crispy chickpeas by mixing them with smoked paprika, salt and olive oil. The spices will coat the chickpeas. 
  2. Place them on a baking tray lined with Seed & Sprout Rectangle Un-Baking Paper.
  3. Bake at 200 degrees celsius (fan forced) for 20 minutes or till they are super crunchy and golden. 
Vegan Summer Recipes Pita with Reusable Baking Paper


Tahini Drizzle

  1. Combine all tahini ingredients in a bowl and mix well.

Assemble the goodies!

  1. Take each warm pita and lather in hummus, then layer your chosen roast vegetables, sprinkle with crunchy chickpeas and drizzle with tahini sauce. 


Summer Stonefruit Galette

Serves 4 / 45min

Vegan Summer Recipes Desert Reusable Baking Paper

1 sheet plant based shortcrust pastry 

4 of your favourite summer stone fruits, cored and sliced thinly

¼ cup pure maple syrup

20g almond meal (optional)

10g cinnamon

5g nutmeg

Pinch salt

Your favourite vanilla bean plant based ice cream or yoghurt

  1. In a small bowl combine the maple syrup and spices - set aside.
  2. Place your sliced stone fruit in a container and pour over the maple syrup mixture - set aside to marinate. 
  3. While this infuses, remove your shortcrust pastry from the freezer to defrost.
  4. Preheat your oven to 220 degrees celsius fan force
  5. Prepare a square Seed & Sprout Un-Baking Paper on an oven tray
  6. When your pastry is pliable, place it directly onto the Un-Baking Paper.
  7. Cut each corner of the pastry inwards about 4cm, this will allow you to fold later
  8. Sprinkle the almond meal on the base of the pastry (this will help it crisp up)
  9. Start to place the stone fruit in the middle of the pastry and work your way to the edges, leaving a 4cm border, 
  10. Once you are finished, fold each edge over inwards, overlapping the edge of the fruit and fold under the cut edges to form a square. 
  11. Place in the oven for 35-40 minutes till golden brown and crispy
  12. Serve with your favourite plant base ice cream or yoghurt! Yum!

Reusable Baking Paper Plant Based Summer Recipe