I turned to Google and found a variety of caramel mud cake recipes that were virtually all the same. I chose this caramel mud cake recipe to veganise. But then how to make a Star Wars themed cake? Thank you Pinterest, you are a lifesaver – I came across this easy Star Wars birthday cake, … Read more
These pizzas are a spooky twist on a kid’s favourite meal. While they may seem like a bit of extra effort, these pizzas are truly simplistic with only two toppings – a cashew cheese “web” and olive “spiders”. To make the web, I used a gooey cashew cheese and piped it onto the pizza using … Read more
After much thought, there was one homecooked meal I remembered fondly: apricot chicken. Maybe it was the sweetness that I loved so much…it was definitely tastier than a plate of mashed potato, peas and carrots, something else that I remember being served (and refusing to eat, haha). Or maybe it was the combination of the … Read more
A brown lentil pizza crust, made from a can of lentils! Vegan, gluten free, oil free. Once again, I was inspired by this lentil pizza crust which I made a while ago. I’ve been meaning to make a spin on that popular pizza crust, using brown lentils instead of red lentils. This recipe is quite … Read more
Grilled banana halves. Homemade creamy coconut icecream. Sugar-free chocolate drizzle. A sprinkle of chopped walnuts. (Full disclaimer: we actually ate this for lunch. Such is the life for my little recipe testers 😀 ) By the way, apologies for the melty icecream photos…it probably was not the best idea to make this for photography purposes … 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
So I went grocery shopping thinking, ok, I’m going to make a lemon cheesecake. I need some macadamias and some lemon and maybe some agave, and some almonds and dates for the base too. Then I got home and unpacked my groceries and remembered I have some very ripe bananas in the fruit bowl that … Read more
Traditionally, lamingtons are squares of sponge cake coated in chocolate and dessicated coconut. Sometimes there’s two layers of sponge stuck together with jam, although in my limited experience of traditional lamington eating, I never came across the jam filled lamingtons personally (I actually haven’t had a lamington for probably 15 years!). I did consider making … Read more
Using a blender has revolutionised the way I make pancakes. Previously, I would whisk my pancake batter with a fork for like 100 minutes until there were no flour lumps. These days, I just throw everything into the blender and blend for 30 seconds – meanwhile, I pre-heat my cast-iron frying pan. Using my blender … Read more
These doughnuts tick so many boxes for me: Vegan Gluten free Refined sugar free Oil free (except for a bit to grease the donut tray) And they contain a vegetable! Yay! The icing is full of beetroot too, and I am in love with the hot pink colour it turned out! Unfortunately the donuts didn’t … Read more
French onion soup with VEGAN cheese toasts. Yes, it’s vegan! Usually I’ll serve French onion soup with some sort of bread, usually homemade garlic bread. I made these awesome vegan cheese toasts to go with our French onion soup. Oh. My. God. That cheese! I adapted the recipe I found at It Doesn’t Taste Like … Read more
Carrot and orange juice has been a favourite of mine for as long as I can remember. So, I thought it would make a tasty chia pudding flavour too. Mixed with some cinnamon too, the flavour turned out really delicious! Not very carrotty (I know, that’s not a real word…), and not overly sweet. Like … Read more
This ginger slice is sweetened with stevia and dates. It’s gluten free and vegan. The crispy base pairs perfectly with the sticky topping. This slice was a hit with my family – I hope you will love it too!
Tempeh burger with sundried tomato pesto, on a homemade wholemeal bread roll. As you are probably aware, zinc is an important mineral that we need in small (yet vital) amounts. Some body functions we need zinc for include: Healthy hair Healthy skin Strong immune system Wound healing and blood clotting Thyroid function The top food … Read more
Actually, I’m pretty sure this was the first pumpkin pie I’d ever made. Pumpkin pie with passionfruit The result? A slightly nutty-flavoured shortbread crust! It was delicious, and paired perfectly with the sweet pumpkin passionfruit filling.
The lemony rice was the perfect backdrop for stir-fried seasonal vegetables, and the avocado topping provided a touch of creaminess. I used vegetables that were in season: snow peas from my garden, and fresh asparagus from the store. But feel free to change up those vegetables with anything you desire: peas, zucchini, tomato, capsicum, leafy … Read more
I have been thinking about black forest pancakes since this time last year, and finally got around to making them after I bought a punnet of cherries this week. Oh my goodness. These pancakes were soooooo good. Especially layered with a thickened coconut cream. Oh my. Just look at those layers! And the cream! The … Read more
I nabbed the recipe from the back of a pasta packet and overtime I have transformed it into my own simple recipe. Pasta pepperonata The capsicums release a sweet and spicy flavour into the tomato sauce, and makes a flavoursome alternative to the basic napoletana sauce. Tip: I left the sauce chunky, but if you … Read more
As you probably know, I planned to eat a lot of Mexican meals this week. So with a big bowl full of cooked black beans in my fridge, I decided to make some Mexican themed burgers one day for lunch. Well, they turned out so good that I made them again for lunch the next … Read more
