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Easy Vegan Noodle Soup

This soup is so easy to make, and is the best winter warmer for cold, miserable nights. It's super healthy and can be made with the leftover vegetables you have in your fridge, and the broth can be made in advance until you're ready to serve with the noddles. Healthy, hearty and cruelty free - what more could you want?!


  • 1 tbs sesame oil
  • 2 cloves garlic, finely chopped
  • 1 tsp ground ginger
  • 2 carrots, chopped into thick pieces
  • 150g mixed mushrooms (shiitake, oyster etc.)
    2 scallions, chopped
  • 3 tbs miso paste
  • 1/2 tbs rice wine vinegar
  • 1 1/2 tbs soy sauce
  • 500ml vegetable stock
  • 1 litre water
  • 150g rice noodles
  • Fried scallions, sunflower seeds and sesame seeds, to serve

Vegan Noodle Veggie Soup

Vegan Noodle Soup

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Delicate Almond Tuiles

Almond tuiles are light, chewy, magnificent little biscuit delights, and as with most tasty treats, can easily be made vegan! My Delicate Almond Tuiles do require patience and a commitment of time, but the payoff is well worth it, and you'll be so impressed with how beautiful your creations look. With only 6 simple ingredients, they make the perfect high tea, kitchen tea or Christmas cookie plate, and can be made in advance and frozen if you're short on time.


  • 130ml aquafaba (the brine found within a tin of chickpeas)
  • 200g caster sugar
  • 1/2 tsp vanilla extract
  • 55g plain flour
  • 80g vegan butter
  • 150g flaked almonds

Vegan Almond Tuiles

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Gluten Free Jam Drops

'tis the season for baking cookies, and the gluten intolerant among us shouldn't have to miss out! My Gluten Free Jam Drops are so easy to make, require only five ingredients and can be made in advance and frozen until ready to use. If you'd prefer not to use jam, you can fill each cookie with desiccated coconut or another ingredient of your choice. Take these to your next Christmas party and the sensitive stomachs will love you! 



  • 130g vegan butter (make sure it's gluten free)
  • 65ml maple syrup
  • 150g plain gluten free flour
  • 20g desiccated coconut 
  • Blackberry jam, to taste 

Gluten Free Jam Drops

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Easy Vegan Dressing (Stuffing)

Thanksgiving and Christmas are usually filled with delicious and indulgent meals shared with family and friends, but unfortunately most of the food served is meat heavy, making it a tricky time of year to be vegan. Most seasoned (pun intended) vegans bring their own food to festive events, and my Easy Vegan Dressing is a great option if you're looking for a filling, tasty and meat-y dish that even the non-vegans will enjoy. You can make it in advance and heat it up right before eating, and season with your favourite fresh herbs and spices.


  • 700g sweet potato, diced
  • 6 tbs olive oil
  • 120g day old wholemeal bread, chopped into pieces
  • 1 onion, diced
  • 130g celery, chopped
  • 2 tsp minced garlic
  • 2 tsp smoked paprika
  • 2 tsp Italian herbs
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • 1 x 425ml tinned chestnuts, chopped into pieces
  • 2 tbs flaxseed meal mixed with 4 tbs warm water 
  • Nutritional yeast, to taste 
  • Greens, to serve

Vegan Stuffing Thanksgiving

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Quinoa, Cauliflower and Maple Pecan Salad

I don't know about you, but I have experienced on more than one occasion the horror of realising I just ate an entire baked cauliflower, on my own. A well seasoned and roasted cauliflower is so delicious, particularly if you manage to keep the inside soft and chewy and the outside tangy and crunchy. In the interest of curbing these *kind of* healthy binges, I've created a beautiful salad with cauliflower, pomegranate, pecans and quinoa, that satisfies a cauliflower urge (I'm starting to wonder if this is something only I experience), but also provides a satisfaction many other salads fail to deliver. Mix up the ingredients if you're game, or enjoy it as a side!


  • 800g cauliflower, cut into pieces (approximately 1 large cauliflower)
  • 1 tbs mixed herbs
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika 
  • Salt and pepper, to taste
  • 2 tbs olive oil
  • 100g pecans
  • 1 tbs maple syrup
  • 1 tsp cinnamon
  • 100g baby spinach
  • 60g celery, chopped
  • 1 1/2 cups cooked quinoa 
  • 3 tbs pomegranate seeds
  • Olive oil, lemon juice and salt and pepper, to taste

Cauliflower Salad


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No Bake Pineapple and Passion Fruit Cake

While no bake cakes do take patience and time, they are definitely worth the effort. My No Bake Pineapple and Passion Fruit Cake is made with wholesome ingredients like raw nuts, fresh and dried fruit, and topped with crunchy coconut, and can be stored in the freezer for months! If you haven't tried this type of cake before be warned: the taste takes some adjusting to, but it's such a great alternative to highly processed, sugary cakes and biscuits, and has a beautiful texture if made right. The blended cashews also give it a beautiful creamy quality that you'll love!

Ingredients for the base

  • 180g dates, soaked in water for at least 2 hours, with 1 tbs of water reserved
  • 85g rolled oats
  • 75g raw mixed nuts
  • 1/2 tbs cinnamon
  • 1 tbs reserved water from the dates

Ingredients for the vanilla layer

  • 175g raw cashews, soaked for at least 2 hours
  • 75ml almond milk
  • 80ml rice malt syrup
  • 1 tsp ground vanilla beans
  • 1/2 tbs peanut butter

Ingredients for the pineapple layer 

  • 130g raw cashews
  • 200g frozen pineapple pieces, defrosted slightly 
  • 75ml almond milk
  • 1/2 tsp rum
  • 2 tbs rice malt syrup
  • 2 passion fruits 

Ingredients for the topping

  • Shredded coconut, dried pineapple, slivered almonds and fresh passion fruit

Raw Pineapple and Passion Fruit Cake

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Easy Vegan Porridge with Caramelised Banana and Berries

If I were the richest, most powerful person in the world, with every type of (vegan) food at my disposal and a world class chef, I'm pretty sure I would still have oats for breakfast every morning. They keep me full for hours, warm me in winter and make me feel refreshed in summer, are wonderfully versatile and super healthy, and of course, taste great! This is a very simple but delightfully tasty way to make a warm porridge, that can be done in a microwave or over a stove top. As with many of my recipes, experiment with toppings and make it your own.



  • 3/4 cup quick oats
  • 1 cup almond milk
  • 1/2 banana
  • 1/4 cup frozen mixed berries
  • 1 tbs cashew butter
  • 1 tsp cinnamon, optional
  • A handful of raw hazelnuts, optional 
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Easy Vegan Halloween Cake with Italian Meringue Buttercream

If you want to get into the spirit of Halloween but still want to show your friends how amazing your cake making skills are, you've come to the right place. This post includes a vegan chocolate cake recipe, instructions on how to make my delicious vegan Italian meringue buttercream and my dark chocolate ganache, and tips on how to decorate with tri-coloured icing. You'll be able to recreate this cake in a bunch of different ways for any occasion, and the ganache can even be used as a simple tart filling! You can make the buttercream and ganche in advance, and use gluten-free flour if desired.

Ingredients for the cake

  • 625ml cups soy milk
  • 375ml cups water
  • 2 tsp apple cider vinegar
  • 650 - 700g self-raising flour (add more depending on how running the mixture is)
  • 300g caster sugar
  • 85g cocoa 
  • 2 tsp baking powder
  • 1 tsp vanilla essence
  • Black food dye

Ingredients for the buttercream and decorations

  • 350ml aquafaba
  • 500g caster sugar
  • 200ml water
  • 800g vegan butter
  • Green, purple and blue food dye
  • Sprinkles and edible glitter

Ingredients for the ganache

  • 150ml soy milk
  • 2 English Breakfast teabags
  • 250g vegan chocolate, chopped into pieces
  • Shortening, if required

Halloween scary cake

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Healthy Pear, Pecan and Choc-chip Bread

Banana bread is obviously great, but there's only so many variations you can try before people start telling you to 'get out more' or as you to 'stop asking if I know where the cheapest bananas are being sold.' People can be so rude. Instead of being that guy, grab a pair of pears and try my Healthy Pear, Pecan and Choc-chip Bread, which is vegan, low sugar and tastes particularly delicious after being toasted.


  • 250g wholemeal self-raising flour
  • 1 tsp baking powder
  • 185g chopped pear (approximately 1 pear)
  • 70g chocolate chips
  • 45g chopped pecans
  • 100ml almond milk
  • 100ml water
  • 75ml rice malt syrup
  • 2 flax eggs (2 tbs flaxseed meal mixed with 5 tbs warm water, set aside for 10 minutes)
  • Extra pear, pecans and chocolate chips


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Vegan Cinnamon Rolls

Some people avoid working with yeast as it can often seem intimidating, and it's hard to get the ratios right. My Vegan Cinnamon Rolls are surprisingly easy to make, really versatile and taste amazing straight out of the oven. This recipe is a great base for any kind of bun, so if you're feeling ambitious, create your own filling like a pecan or chocolate mix! Why not wow your friends and family with it this Thanksgiving?


    Ingredients for the dough

    • 10g instant dried yeast
    • 75ml warm water
    • 50g brown sugar
    • 500g self-raising flour
    • 1/2 tbs cinnamon
    • 260ml soy milk
    • 75g butter, melted

    Ingredients for the filling

    • 25g brown sugar
    • 1/2 tbs cinnamon
    • 30g butter, melted

    Ingredients for the glaze

    • 75g icing sugar
    • 1-2 tbs soy milk


    Vegan Cinnamon Roll

    Vegan Cinnamon Buns

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