Matcha is one of those ingredients that suddenly seems to be appearing in everything, and frankly, thrown into a cup of boiling water is not my idea of a sophisticated way to enjoy it. This recipe combines zesty lime, creamy cashews and hint of matcha tea blend to create a super healthy, light and tasty slice. It stores in the freezer so you can eat some now and save the rest for your hipster friends who are visiting next month. Matcha later!
I’m always looking for ways to up my rice game, mainly because I’m strange and think about grains a little too much. This dish is super easy and is packed with so many plant based goodies, all you have to do is throw in some crispy tofu and greens and you’re good to go. You can switch out the spices, currants and coconut for what you have in the pantry, or use a white basmati rice if you prefer.
The words ‘raw’ and ‘cake’ don’t naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
I love making open tarts, mostly because they require so little effort and taste delicious. Seriously, even if you’re a lazy cook, this dish is so easy to make your friends will shower you with compliments you almost don’t deserve (suckers!). This recipe makes a light, healthy and crunchy tart, and works well for lunch or dinner. As with most of my recipes, feel free to experiment with different fillings, herb combinations and garnishes.
Caramel slice is one of those disgracefully delicious, insanely addictive and deliriously sweet desserts that only psychopaths don’t enjoy. I recently came across a new soy based condensed milk, and knew (for better or worse), I had to create a vegan caramel slice. It turned out amazingly well, and now I’m faced with the great challenge of not eating a piece of breakfast every morning. I hope you love it, too.
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 🙂
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!
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.
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!