An indulgence like no other, the marvelous cupcake has the capacity to take all of your troubles away and make you gain weight like nothing else. Definitely a sometimes treat but perfect for parties, my Vegan Chocolate Cupcakes with Cream Cheese Icing are sweet, rich and totally delicious. Exchange regular flour for gluten free flour if desired.
Coconut macaroons are always so easy to make, and usually only require ingredients already sitting in your pantry. My vegan Easy Lite Coconut Macaroons use aquafaba instead of egg whites and rice malt syrup instead of sugar, to make them a lighter, slightly less guilty treat. Dip them in your favourite vegan chocolate and serve with tea!
Rhubarb is the kind of ingredient that often appears in muffin, tart and porridge recipes, and always adds a lovely flavour and a bad-arse splash of pink. Today I decided to combine rhubarb with some zesty and sour lime to make these cakes, and top them off with a hazelnut crumble. If you’re feeling daring you can play around with the flavours, just be sure to keep the ratios the same. This recipe does contain sugar, so eat this hearty treat in moderation, if you can control yourself after taking a bite.
Eating a good sandwich is like watching John Munch fight crime in early Law and Order: SVU episodes: pretty much as good as it gets. Although I find deep comfort in a simple avocado and Vegemite toastie, sometimes I just need a little more oomph. My smashed chickpea blend is filling, protein packed, meaty and god damn delicious. You can mix up your other fillings, but pesto makes for a lovely accompaniment. Planetbox.com sent me the lovely lunchbox in this picture, which came with the cutest magnets that can be personalised! Pictured is the Shuttle box, which is non-toxic and great for school lunches. Get packing!
I’m going to be honest, this recipe was the result of cheap pumpkin being on sale, and my desire not to waste a single gram. It’s easy to make and freezes well, and makes for a lightly spiced, low sugar snack. If you’re feeling inspired, try substituting pumpkin for another vegetable that’s on sale.
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.