Carrot Cake with Vegan Cream Cheese Icing

I made this cake for a beautiful vegan wedding, which I’m told, despite some bad weather, was a fantastic soiree! The bride and groom requested a carrot cake, so I made my special recipe which is packed with raisins, coconut and walnuts, and topped it with a lovely cream cheese icing. If you can’t get your hands on vegan cream cheese, a simple buttercream will also work just as well. This recipe also makes delicious cupcakes and freezes well! Decorate as creatively as you like 🙂

Rice Paper Fruit Pockets

I always have rice paper in my cupboard, for those days when I’m too lazy to properly cook, but hungry enough to demand more than tinned baked beans. This recipe won’t quite make your dinner menu, but makes a killer dessert that is fresh, reasonably healthy and that tastes great. Experiment with your own fillings or make in advance for your next dinner party!

Crunchy Oat Bars

What a time to be alive. We can actually ingest crunchy, filling and sweet treats, without even the hint of an animal product or a highly refined sugar. And who doesn’t love a muesli bar?! This recipe is so quick to prepare you could *almost* make it before leaving for work, and it’s packed with enough nourishing ingredients, it’ll leave you with that glow you only get after seeing a puppy learn to walk down stairs. As usual, substitute the nuts, seeds and dried fruits as desired.

Raspberry, Lychee and Coconut Ice-blocks

Summer has been brutal in Sydney this year, so I’ve been spending most of my time under cold running water, with a fan in my face, eating ice-blocks. These ones are lower in sugar than many store bought varieties, and require only as much energy as a hot, grumpy and dehydrated person can afford to expel. Change up the fruit and create your own twist!

Raw Chocolate and Peanut Butter Cake

Another excuse to eat chocolate and peanut butter on a daily basis is here, and I am never letting it go. This recipe is packed full of protein rich nuts, rich cacao, creamy coconut and of course, peanut butter. It stores in the freezer and lasts for an age, and is a fabulous, ethical and healthier dessert option. Get munching!

Spicy Spaghetti Bolognese

Smokey, hearty and spicy, this is the recipe I grab when I’m hangry or craving meat. It’s made with healthy ingredients and lots of spices, but you can add more or less depending on your taste. You’ll never need meat again!

Vegan Tim Tams

If you’re a vegan missing chocolate biscuits, sweets or Tim Tams (or just a human being with taste buds), you’ll love my Vegan Tim Tams. They’re made with a crunchy biscuit base, a creamy filling and a rich coating, and taste just as good as the real thing. They freeze well if you can manage to stop before the entire batch is gone. Happy nibbling!

Sherry Cherry Ripes

Healthier than the store bought variety, these are a lovely mix of sweet sherry, juicy cherries and dark chocolate. I make these with 85% chocolate for a richer flavour, but make it with a lighter chocolate and add more sweetener if desired. Happy snacking!

Garlic and Chive Hasselback Potatoes

An acquaintance of mine posted a long rant online the other day, about why he thinks potatoes are overrated. Overrated?! Try UNDERrated! Potatoes are versatile, delicious, and easy to cook with, and certainly more dear to my heart than this so called ‘acquaintance.’ If you’re looking for a side dish to take to Christmas lunch, or just love finding new ways to use potatoes, try my Garlic and Chive Hasselback Potatoes. They taste amazing and can be tailored to meet all your herb and spice needs. Potatoes rule!

Super Fast Chocolate Almond Bites

This is the fastest and easiest way to reach your number one goal, which I assume, like mine, is stuffing your face with chocolate. I make these using rich dark chocolate, raw, crunchy almonds and chunky sea salt, and within 30 minutes my chocolate smeared face is plastered with a smile. Perfect for sudden guests or a romantic night for one.

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