Strawberry salsa with toasted pita bread is a tasty summer snack and a fun add on to your party. This strawberry salsa with kiwi and onions gives a fresh and delicious punch to your snack which can be paired with perfectly toasted pita bread.
Attempting to create a vegan parmesan cheese is a hard task for sure. Parmesan has a complex and strong flavor that fills your mouth; its salty, sweet, acidic, and umami, since it contains a lot of natural MSG. However, with this recipe, we are covering all of our bases to bring you a delicious vegan … Read more
This 100% vegan sandwich is simply delightful. It is soft, crunchy, moist; everything you hope for in a sandwich. It features a fried eggplant with vegan parmesan and panko breading, a spreading of garlic mayo and green olive tapenade, a bottom of baked confit cherry tomatoes, and fresh arugula. If you want to make your … Read more
I coloured the pancakes green naturally with some spinach and decorated them with coconut butter “tinsel” and goji berry “baubles”. I was about to take the photos when I realised, “Oh no, they need a star on top!”. A quick scan of my fridge led me to using some sliced rockmelon to quickly free-hand some … Read more
This Christmas pudding is: super easy to make only 5 ingredients HEALTHY naturally sweetened with fruit no-bake gluten-free vegan The hardest part is leaving it overnight to set! You could probably leave it for a minimum of 3 hours if you really can’t wait 😉 I served our Christmas pudding with coconut cream and cherries. … Read more
Heart shaped pizza with a pretty pink balsamic beet spread <3 Anyway, to make a heart shaped pizza, I simply poured a few tablespoons of the lentil batter onto the frying pan and quickly spread into a heart shape. I made mini pizzas, but by all means feel free to make full sized heart shaped … Read more
One night I decided to freeze some watermelon chunks to make some watermelon nicecream in the morning. Best. Idea. Ever. I simply blended up some frozen deseeded watermelon with a bit of coconut cream and lime juice, and it was super tasty! A very cool breakfast 😀 you could add some sweetener if you like (maple … Read more
Interestingly, veganism does have some origins in Chinese history. Taoism (a Chinese religious tradition) required monks and nuns to restrict their diet to a mainly plant-based one – mostly they were vegetarians, some were pescatarians, and others were vegan, depending on what food was available locally. Taoists and Buddhists also would eat only vegan Chinese foods on … Read more
While all those colours might look a little scary, let me assure you of two things: This is ALL NATURAL (no artificial colours in sight!). This is REALLY EASY to make. Promise. I started off by making my 3 different nicecream colours. Bananas and beetroot for pink. Bananas and blueberries for purple. Bananas and spirulina … Read more
This delicious chocolate orange oatmeal recipe. I have a thing for chocolate & orange at the moment. It is my current favourite flavour combination…I just can’t get enough! Sweet citrus mixed with the slight bitterness of cacao…it’s a foodgasm, right there.
Basil is best known as a culinary herb with it’s unique kind-of-sweet flavour. Apart from being really delicious, basil is also a rich source of vitamin K and contains small amounts of other vitamins and minerals. Basil can also be used as a herbal medicine for a range of conditions: expel intestinal worms relieve stomach cramps … Read more
Now, I have no idea what non-vegan dumplings are supposed to be like or even what they are made of, but these dumplings are like over-sized gnocchi. Doughy goodness! (Yes, I’m one of those people who enjoys eating cookie dough more than baked cookies 😐 ) But don’t be afraid, these are well cooked, nothing … Read more
Thai-inspired noodles with a spicy peanut sauce. Vegan, delicious, and quick to make for a tasty lunch or an easy dinner. picy peanut noodles Soooo good. These spicy peanut noodles are: Ready in about 10 minutes Satisfyingly creamy Extra tasty Full of wholesome ingredients
Armed with a couple of overripe bananas and a few other pantry ingredients, I whipped up these easy vegan banana choc chip cookies. Banana choc chip cookies I used oat flour for these cookies, as it’s my go-to flour…it’s cheap and easy to make your own in a high speed blender / food processor, and … Read more
I’d share with you guys my latest recipe creation: this spirulina smoothie. Spirulina smoothie I usually just mix a scoop (5ml) of spirulina powder into a glass of juice or water (water works best if I’m having flavoured spirulina – I particularly enjoy Nature’s Way Tropical Spirulina! – otherwise spirulina in water kinda tastes like…seaweed…). … Read more
Making and decorating raw cakes is so fun and therapeutic – it can be time-consuming, but it really is a labour of love. Chocolate acai raw cake This raw cake features a chocolate base, and a creamy acai filling. Acai, in case you didn’t know, is a purple berry superfood! It is extremely high in … Read more
I made the chocolate covered macadamias by coating the macadamias in a raw chocolate and let them set in the fridge. I’d never had chocolate covered macadamias before but this will definitely be something I’m going to make again, we loved these crunchy chocolatey nuts! And the strawberry nicecream was as easy as blending frozen … Read more
We are getting into the Halloween spirit here at the Vie De La Vegan household. Halloween isn’t a widely celebrated event here in Australia, but being as interested in the supernatural world These mummied bananas were an easy and healthy dessert we made together. Just 3 ingredients (and 2 of the ingredients are fruit). And … Read more
I made this coconut mayonnaise as a necessity. Yes, it was very necessary! I needed some mayo for this cranberry chickpea salad sandwich by The Grateful Grazer (which was amazing, by the way!). The only store-bought vegan mayonnaise that I can find locally is laden with soy and canola oil, so I usually steer clear of … Read more
A quick note about the ingredients: I used raw buckwheat, but ideally you’ll want to use activated buckwheat for best digestibility. You can buy activated buckwheat, or you can activate it yourself by soaking overnight and then dehydrating. The dehydrating is optional, but as I used dry buckwheat in this recipe, I don’t know if … Read more
Ratatouille is more of a dish I would make during the winter, as a lovely warming casserole to bake in the oven. So this is my summer version of ratatouille – ratatouille kebabs! Ratatouille kebabs I was a bit unsure about including the eggplant on the vegetable kebabs…I didn’t know if it would cook properly … Read more
