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Mild Lemon and Matcha Muffins

Matcha has many health benefits, but can often been overpowering if not used in moderation. This recipe uses just enough to get that lovely, rich taste, combined with a splash of lemon and a hint of coconut, to make a mildly sweet, simple and lovely muffin. You can add more maple syrup if you want to increase the sweetness, or top with a lemon icing if your sweet tooth just can't get enough!


  • 350g self-raising flour 
  • 50g desiccated coconut 
  • 50g almond meal
  • 1 tbs + 1 tsp matcha powder (I used Matcha Maiden!)
  • 120g fresh blueberries 
  • 100ml maple syrup (or more, if you want it sweet)
  • 70ml lemon juice (the juice from approximately 1 lemon)
  • 1 tbs lemon rind (the rind from approximately 1 lemon) 
  • 1 tsp egg replacement powder mixed with 2 tbs water
  • 260ml soy milk mixed with 1 tsp apple cider vinegar 
  • 1 tbs water 

Matcha muffins

Matcha Recipe

Vegan Muffins

Matcha and Lemon Muffins

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caesar saladCleanCruelty FreeDairy FreeEasyEasy lunchEgg FreeHealthyHealthy recipeKelp noodlesMeat FreePapaya saladPeanut DressingPlant BasedRecipeSaladSavouryVeganVegan recipeVegetarianVegetarian RecipeVeggies

Kelp Noodle and Papaya Salad with Peanut Dressing

This is one of my FAVOURITE salad recipes, because it combines all of my must-have elements: it's healthy, crunchy, packed full of flavour and vegan. If you don't have kelp noodles you can substitute them for vermicelli, but I'd highly recommending trying to get your hands on some as they provide such a lovely texture to this crowd-pleaser. Make a big batch and enjoy it throughout the week, and definitely serve it at your next dinner party with some grilled tofu, smashed avocado and sweet potato fries. Yum!


Ingredients for the salad:

  • 270g papaya, thinly sliced into strips
  • 100g carrot, thinly sliced into strips
  • 160g red cabbage, thinly sliced into strips
  • 200g red capsicum, thinly sliced into strips
  • 40g green onion, finely chopped
  • 300g kelp noodles, rinsed in warm water
  • A handful of coriander, to taste
  • A handful of mint, to taste
  • 100g peanut, roasted and unsalted

Ingredients for the dressing:

  • 100g crunchy peanut butter (no sugar added)
  • 2 tbs sesame seeds
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, finely chopped
  • 1 tbs soy sauce
  • 2 tbs maple syrup
  • 1 1/2 tbs sesame oil
  • 2 tsp rice wine vinegar
  • A squeeze of lime juice

Vegan salad

Thai salad

Papaya salad

Healthy salad recipe

Peanut Dressing


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Amazing Vegan Recipedairy freeeasy soupegg freeHealthy Recipemeat freenoodlesPlant BasedSavouryTofuudonudon soupVeganvegan recipevegan udon soupvegetable soupVegetarianveggies

Easy Udon Soup

A good soup is wholesome, warming and filling, and perfect for a last minute winter meal. My Easy Udon Soup is packed with veggies, tofu and other healthy ingredients, and makes a wonderful warming dinner for a cold night in. Use what you have in your fridge and make a big batch for the whole week!

Ingredients for the broth

  • 1 litre of boiling water
  • 1 veggie stock cube
  • 2 tbs miso paste (any type)
  • 2 garlic cloves, minced
  • 1 tbs minced ginger
  • 2.5 tbs soy sauce or tamari
  • 1tbs maple syrup
  • 300g shitake mushrooms

Ingredients for the noodles

  • 1/2 small broccoli, cut into small florets
  • 1 1/2 carrots, sliced
  • 200g firm tofu, cut into squares (flavoured or unflavoured)
  • 400g udon noodles, soaked in hot water
  • 1 sheet nori, sliced into small strips
  • Fried onion, optional

Udon noodles

Udon Noodle Soup

Vegan Noodle Soup

Noodle Soup Recipe

Vegan Soup





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Vegan Choc-chip Banana Bread

You can never have too many loaf recipes, and this one is sweet, moist and perfect for any crowd-pleasing occasion! Made with chocolate chips, chocolate spread and ripe bananas, it's fantastic as a morning tea treat, a substantial dessert or for any occasion where savoury food alone just won't do. You can also make it in advance and freeze it in slices or as a whole loaf. Easy, convenient and cruelty-free.


  • 500ml soy milk
  • 2 tsp apple cider vinegar
  • 350g self-raising flour
  • 50g almond meal
  • 1 tsp baking powder
  • 230g caster sugar
  • 100g vegan chocolate chips
  • 360g mashed banana (approximately 3 bananas)
  • 1 tsp hazelnut extract
  • 4 tbs vegan chocolate spread, or more, to taste

Vegan Banana Bread

Chocolate Banana Bread

Banana Bread Recipe

Vegan Banana Bread Recipe

Vegan recipe


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chickpeacruelty freecurrycurry recipedairy freeEasyEasy Biscuit Recipeegg freegluten freeHealthmeat freeplantrecipeSavourysweet potato curryveganVegan Curryvegetarian

Last Minute Vegan Curry

I'll get straight to the point. This is a recipe for the day you come home late from work, starving, not sure what to make and with little time to make it. It uses spices you probably already have, pantry items most vegans always have on hand, and veggies that come fresh or frozen. The beauty of this recipe is that most of the ingredients can spices can be substituted for what you do have (and if you have fresh garlic and ginger, even better!), as long as you stick with the general recipe structure. Perfect for a cozy night in!


  • 1 tbs extra virgin olive oil
  • 1 brown onion, diced
  • 1/2 tbs garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 2 tsp curry powder
  • 1/2 tbs tomato paste
  • 300g sweet potato, cut into cubes
  • 200g green beans, halved
  • 100g capsicum, diced (any capsicum you have will work!)
  • 1 x 400g tin chickpeas, drained
  • 350ml coconut milk
  • 1 vegan stock cube mixed with 250ml hot water 

Vegan Curry

Easy Vegan Curry

Easy Curry

Vegetarian Curry




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Matcha and Coconut Balls

Matcha has so many health benefits, and is being incorporated into desserts, cakes, lattes and all sorts of treats these days. This is a super fast, tasty and wholesome recipe that makes a convenient sweet snack. Store at room temperature, in the fridge or in the freezer until ready to eat!


  • 120g dates, soaked for at least 4 hours
  • 60g desiccated coconut
  • 200g raw cashews, soaked for at least 4 hours
  • 4 tsp matcha tea powder or matcha tea blend 

Matcha Coconut Balls

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Best Ever Vegetarian Recipecaesar saladcruelty freedairy freeeasy recipeegg freeegg free bakingmaple tempehSavourySticky tempehtempehveganvegan caesar saladvegan parmesanvegan recipevegan saladvegetarian

Vegan Caesar Salad with Maple Tempeh and Sesame Parmesan

Years ago, Caesar salads were a regular part of my diet. I recall taking a break from my very first casual job and buying a creamy salad and a strawberry milk and devouring the whole thing. I wonder why my teenage skin was so bad?!
My Vegan Caesar Salad has the same creamy dressing, a cheesy parmesan and a crunchy crouton, but made with far healthier ingredients and without any animal products. The parmesan recipe is a personal favourite of mine, and can be added to any salad, pasta or veggie dish. This recipe is a real party pleaser and is a great introduction to tempeh, too! 

Vegan Caesar Salad



Ingredients for the maple tempeh

  • 160g tempeh
  • 1/2 tbs extra virgin olive oil
  • 1 tbs maple syrup
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin

Ingredients for the vegan parmesan

  • 50g pine nuts
  • 25g sesame seeds
  • 25g nutritional yeast
  • 1/2 tsp chicken salt
  • 1/2 tsp smoked paprika 

Ingredients for the dressing

  • 1 tbs extra virgin olive oil
  • 2 tsp dijon mustard
  • 1 tsp minced garlic
  • A squeeze of lemon juice (around 8g)
  • Salt and pepper, to taste 

Ingredients for the salad

  • 1 x 400g tin chickpeas, drained (reserve the liquid to make aquafaba!)
  • 1 tsp Italian herbs
  • 1 tsp paprika
  • 1 tsp ground garlic
  • Salt and pepper to taste 
  • 1 tbs capers, roasted or fresh
  • 200g cos lettuce, roughly chopped
  • Cherry tomatoes, optional

Vegan caesar salad

Easy salad recipe

Vegan salad

Vegan parmesan recipe






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Choc Chip Peanut Butter Cupcakes

Perfect for a celebration, my Choc Chip Peanut Butter Cupcakes are sweet, soft, moist, rich and totally delicious. They're easy to whip up and look fantastic as part of a morning tea or party platter, and in addition to being egg free, dairy free and vegan, can easily be made gluten free too. Once baked they can be frozen until ready to serve, or stored at room temperature in an airtight container.

Vegan cupcakes

Peanut butter cupcakes


Ingredients for the cupcakes

  • 250ml soy milk
  • 1 tsp apple cider vinegar
  • 120g vegan butter
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/4 tsp hazelnut extract
  • 150g caster sugar
  • 1 tsp baking powder
  • 275g self-raising flour
  • 50g vegan chocolate chips

Ingredients for the peanut butter buttercream and decorations

  • 150g vegan butter
  • 350g icing sugar
  • 1 tbs soy milk
  • 1.5 tbs smooth peanut butter 
  • 100g chocolate, melted

Peanut Butter Cupcakes

Vegan Cupcakes

Choc Chip Cupcakes

Vegan peanut butter cupcakes

Vegan Choc Chip Cupcakes

Easy cupcakes

Best cupcake recipe

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acaiAcai and Strawberry PuddingChia PuddingChia SeedsClean EatingCruelty FreedessertEasy desserteasy recipeFruitHealthyHealthy and RawPlant BasedRecipeVeganVegetarian

Acai and Strawberry Chia Puddings

As regular readers of the blog will know, I very much enjoy dessert. Managing a healthy lifestyle with a love of dessert can be tricky, however, so I do my best to create indulgent, delicious sweet treats as well as healthy, light and fresh options. My Acai and Strawberry Chia Puddings are mild, low in sugar and make a lovely dessert, morning tea or sweet snack. You can add extra maple syrup if you like things sweeter or leave it out entire, and feel free to experiment with fruits and flavours of your choice!

Ingredients for the pudding

  • 100g chia seeds
  • 400g coconut milk
  • 1 tbs maple syrup
  • 2 tsp acai powder

Ingredients for the strawberry sauce

  • 250g strawberries
  • 1/2 tbs water
  • 1/2 tbs maple syrup (optional)
  • Vanilla, to taste
  • Strawberries and banana, to serve

Chia Pudding

Acai and Strawberry Chia Pudding

Acai pudding

Vegan Chia Pudding

Vegan Pudding



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Tomato and Black Bean Soup

I'm always inspired to create new soup recipes as the weather gets cooler, but honestly, I could eat this soup all year round. As someone who loves hearty food, I eat soup for two reasons: firstly, to feel warm and full, and secondly, because it provides a solid excuse to eat toast. This ticks both boxes, and is made using delicious black beans, veggies and spices. Make a big batch and store it in the fridge, and have your sourdough ready.


  • 2 tbs extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 brown onion, diced
  • 1/4 jalapeno (or to taste), finely chopped
  • 1 red capsicum, diced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayene pepper
  • 4 sprigs lemon thyme (stems removed)
  • 1 x 400g tin diced tomatoes
  • Squeeze of lemon juice
  • 2 x 425g tin black beans, drained
  • 2 vegetable stock cubes dissolved in 1 litre of water 

To serve

  • Avocado, seeds, tortillas or bread

Tomato Soup

Black bean soup

Tomato and Black Bean Soup

Vegan soup








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