Sustainable Table by Green Karma

27/06/2026

Today's Indian vegan cooking workshop!

Thank you to Watsonia Library for hosting and chef Julia Grueskin, assisted by chef Sally.

Rescued veggies were turned into a tasty lunch to share.

Attendees helped prepare and eat:

• Vegetable Kitchari
• Spinach & Red Lentil Dal
• Carrot & Almond Halva
• Almond & Cardamom Ladoos

If this chilly weather has you hungry for some warming food featuring spices, be sure to join us for our next community lunch!
https://www.facebook.com/share/1DHoed66gp/

19/06/2026

We're going around in circles. In the best way.

The lovely folks at Buna have been supporting our lunches from the start, sharing some of their fresh garden produce.

Yesterday, we had the pleasure of catering for their dahlia growing workshop.

We love these community exchanges.

https://www.facebook.com/share/p/1HL8VQXqGe/

07/06/2026

You don't have to wait for our next community lunch to eat greener.

Transform your favourite meal with simple swaps or head to the Veg Kit site for recipes and inspiration.

Going plant-based for the planet is one of the best ways we can help the environment on an individual level. Here's all the reasons why...

04/06/2026

Do you have anything lurking in your pantry?

Stuff that's still good to eat but you know you won't use?

If it's plant based, we can most likely use it at our community lunches.

Please reach out via messenger.

Thank you to the lovely member of Heidelberg Good Karma Network for offering these cookie mixes.

https://www.facebook.com/share/g/1ESohgwFS1/

31/05/2026

A high tea simply wouldn't be complete without the sweets!

● Scones
Served with whipped and sweetened Flora plant cream (available at supermarkets, chilled section).
You can also make your own cream using coconut cream, cashews or even tofu (tastes better than you think!). Search online for vegan cream recipes and be surprised.

https://addictedtodates.com/vegan-scones/

● Aquafaba Meringues:
Don't waste that liquid from a can of chickpeas or beans!
https://www.sbs.com.au/food/recipe/aquafaba-meringues/pvvjnblmr

Our cupcakes were made with rescued cake mix, home grown passionfruit and lemon topped with frosting (Nuttelex and icing sugar) and decorated with dedydrated home grown fruit and rose petals.

30/05/2026

Here are the hot savouries we prepared for the high tea:

● Pastry scrolls
No recipe. We spread the following on home brand puff pastry, which is plant-based, the rolled up each sheet and sliced and baked.
Home-made tomato chutney
Roasted capsicum strips
Vegan cheese grated

● Savoury muffins (or frittatas depending on whether you use plain or SR flour)
https://www.lazycatkitchen.com/savoury-vegan-muffins/

● Sausage rolls:
We used sunflower kernels in place of nuts - cheaper and nut free.
http://herestheveg.blogspot.com/2008/12/december-7-2008-vegan-sausage-rolls.html?m=1

29/05/2026

Those blinis!

If you didn't get to try them, you can try your hand at making your own at home with these recipes.

Blinis:
https://www.thevegspace.co.uk/recipe-vegetarian-canapes-beetroot-sour-cream-walnut-blinis/

Carrot and tomato lox:
https://www.loveandlemons.com/carrot-lox/

Watermelon tuna:
https://www.itdoesnttastelikechicken.com/watermelon-tuna/

28/05/2026

Thank you again to Biddicks Bakery in Macleod for for the fresh bread for the sandwiches at our recent high tea.

THE FILLINGS:
● Chickpea Tuna
Ours was similar to this:
https://www.noracooks.com/chickpea-tuna-salad/ -recipe-container-2445

~We also added vegan fysh sauce (can be found at Woolies).

Chickpeas are a cheap, high fibre, healthy option. When mashed they have a texture similar to canned tuna or salmon.

● Mayo: (we used a mix of sunflower kernels and cashews as sunflower kernels are cheaper).
https://simple-veganista.com/aioli-2-minute-oil-free/ -recipes-9911-jump-target

● Cucumber sandwiches:
Cream cheese was also a combination of cashews and sunflower seeds
https://godairyfree.org/recipes/dairy-free-sunflower-seed-cheese

● Roasted veg sandwiches:
Roasted capsicum, pumpkin, tomato and onion.
Sundried tomatoes, sundried tomato oil and red pepper flakes were added to the cream cheese.