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Lotus Biscoff Slice

I discovered the glorious, crumbly and delightful Lotus Biscoff during an afternoon tea, where I was scanning the list of ingredients of a range of biscuits presented to me. I was about to give up and just sip on some black tea (yum!), when I discovered that these delicious treats are not only vegan, but versatile enough to make a range of vegan desserts.

My Lotus Biscoff Slice is a twist on a traditional caramel slice, with a hint of cinnamon and rich and creamy filling. Once cut into pieces, eat straight away or freeze until needed. 

Ingredients

Ingredients for the base

  • 248g Lotus Biscoff Cookies (2 x 8 pack)
  • 1 tbs vegan butter, melted

Ingredients for the caramel

  • 320g vegan condensed milk
  • 2 tbs golden syrup
  • 1 tsp vegan butter
  • 1 tsp cinnamon

Ingredients for the top

  • 200g vegan chocolate
  • 1 tsp coconut oil 
  • Lotus Biscoff Cookies, to taste

Lotus Biscoff Slice

Vegan Slice

Vegan dessert

Lotus Biscoff

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Cruelty FreeDairy FreeDairy Free RecipeEasy RecipeEgg freeHealthyHealthy Recipemeat freenoodle soupPlant BasedPlant Based DietRecipeSavourySpicy Noodle SoupVeganVegan RecipeVegetarianVegetarian Recipe

Vegan Noodle Soup

It's getting colder in Sydney, and slowly my fridge is getting stocked with wholesome winter ingredients to keep my *always cold* body warm.

This soup is really easy to make, has a small kick to it and is can be easily adapted to suit you spice preferences. Cruelty free and great for weeknight dinners.
Ingredients

Ingredients

  • 1.25 litres water
  • 1 vegan chicken stock cube
  • 300g tofu
  • 1 tsp dried chili flakes
  • 1/2 tbs finely chopped fresh ginger
  • 2 cloves garlic
  • 1/2 red onion, diced
  • 2 tbs olive oil
  • 2 tbs vegan red curry paste
  • 1 x 400ml tin coconut milk
  • 2 tsp vegan fish sauce
  • 1 tbs brown sugar
  • 100g oyster mushrooms
  • 100g enoki mushrooms
  • 250g rice noodles 
  • Coriander to serve, optional

Vegan Soup

Spicy Noodle Soup

Vegan Noodle Soup

Easy Vegan Soup

Vegan Noodle Soup

 

 

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30 minute recipebrowniesCruelty FreeDairy FreeDairy Free RecipeDessertsEasyEasy RecipeEgg freehealth browniesHealthy and Rawhealthy recipehealthy zucchini browniesPlant BasedSnacksVeganVegan DessertVegan RecipeVegetarianVegetarian Recipe

Healthy Zucchini Brownies

I always seem to have zucchini left over, and rather than making yet another zucchini-based dinner (all respect to zucchini dinners, they're great!) I like to make the most of what I have by making my Healthy Zucchini Brownies. 

They're really easy and low in sugar, but if you like your desserts to taste sweet feel free to add more sweetener to the recipe, and you can use gluten free flour if that's your jam. I usually make a big batch and freeze it, but these brownies taste particularly good warm from the oven. 

Ingredients

Ingredients

  • 210g zucchini (approximately 1 large zucchini)
  • 315g wholemeal spelt flour
  • 40g cacao powder
  • 1 tsp cinnamon
  • 2 tbs linseed meal mixed with 4 tbs warm water (set aside for 15 minutes)
  • 350ml almond milk
  • 100ml liquid sweetener (I used date syrup but maple syrup or rice malt syrup would work well, too)
  • 2 tbs natural peanut butter
  • 80g dark chocolate, roughly chopped
  • 100g fresh raspberries 

Zucchini Brownies

Zucchini Brownies

 

Healthy Zucchini Brownies

Zucchini Brownies

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Biscuits and BitesCruelty FreeDairy FreeDairy Free RecipedessertDessertsEasyEasy RecipeEgg freeHealthyHealthy and RawHealthy RecipeMorning TeaPlant BasedPlant Based DietRecipeSnacksVeganVegan DessertVegan RecipeVegetarianVegetarian Recipe

Healthy Berry Slice

As regular readers know, dessert is my favourite meal of the day. I often think about how surprisingly easy it was for me to become vegan, and yet how difficult I find it to skip dessert. Sure, dessert may not be the best thing for my teeth or waistline, but eating animal products has such a huge impact on the world around me, cutting it out and continuing to do so is easier than ever. As for dessert, we forge on!

My Healthy Berry Slice makes dessert much less sugary but still all kinds of sweet. The recipe uses very little sugar (but you can certainly add more, to taste) and is packed with wholesome, healthy ingredients. It freezes well and tastes great as a morning tea treat. 

Ingredients

Ingredients for the base

  • 210g almond meal
  • 60g desiccated coconut
  • 50g rolled oats
  • 1 tbs coconut sugar, or more if you'd like it sweeter
  • 1 tbs almond milk
  • 2 tbs flaxseed meal mixed with 4 tbs warm water

Ingredients for the filling

  • 350g mixed berries, fresh or frozen
  • 235g apples of your choice (approximately 2 apples)
  • 70ml water
  • 1 tsp lemon rind

Ingredients for the crumble

  • 150g rolled oats
  • 50g desiccated coconut
  • 1/2 tbs cinnamon
  • 1 tbs liquid sweetener (I use date syrup but maple syrup or rice malt syrup would also work well), or more if you'd like it sweeter
  • 2 1/2 tbs vegan butter or cold coconut oil

Healthy Berry Slice

Berry Slice

Vegan Berry Slice

Easy Berry Slice

Berry Slice

 

 

 

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biscuitsBiscuits and Bitesblackout fudge cookieschocolateCookiescruelty freedairy freeegg freefudgeFudge Brownieshigh teamorning teanatures charmparty foodVeganvegan chocolatevegan cookiesVegan Recipevegetarianvegetarian recipe

Blackout Fudge Cookies

Easy, quick, rich and ultra tasty, it's never the wrong time to whip up a batch of my Blackout Fudge Cookies. It's another recipe made with Nature's Charm Chocolate Fudge Sauce, which is gooey chocolate sauce at its finest. The cookies have an almost cake-like texture but take a third of the time to make, and as usual are 100% cruelty free.
Ingredients

Ingredients

  • 150g vegan butter
  • 60g brown sugar
  • 80g caster sugar
  • 1 vegan egg (1 tsp vegan egg replacement powder mixed with 2 tbs warm water)
  • 1 tbs Nature's Charm Chocolate Fudge Sauce
  • 300g plain flour
  • 50g cocoa powder
  • Extra fudge sauce, approximately 3/4 cup

Fudge Cookies

Chocolate cookie recipe

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Amazing Vegan Dessertcrepecrepe cakecruelty freedairy freedessertDessertsEasy Dessertegg freemeat freeplant basedVeganvegan crepesvegetarian

Vegan Crepe Cake

Made with my lovely friends from Nature's Charm, this recipe is easy, tasty and the perfect celebration treat. My Vegan Crepe Cake combines a stack of crepes made using my classic recipe, layered with Nature's Charm Coconut Whipping Cream and topped with Nature's Charm Chocolate Fudge Sauce (links to products in the list of ingredients).

You can make the crepes in advance to save time before a special event, and serve with your favourite vegan ice-cream. Totally cruelty-free and delicious!

Ingredients

Ingredients 

Vegan Crepe Cake

Crepe Cake

Vegan Crepes

Crepe Cake

Crepe Cake Recipe

Easy Crepe Recipe

 

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banana blossomcomfort foodcruelty freedairy freeeasy dinneregg freefish and chipsplant basedrecipeSavouryVeganvegan fish and chipsvegetarian

Vegan Fish and Chips

My first time cooking with the magical banana blossom was a SUCCESS! The texture of this mysterious flower is perfect for vegan fish, and I'm already planning all of the other recipes I can adapt to include it, like curries, cutlets and buddha bowls. 

Made using Nature's Charm Banana Blossom, my Vegan Fish and Chips recipe is really easy to follow and pretty quick to make, and serves (pardon the pun) as such a lovely, comforting and indulgent dinner or lunch. Between tempeh, tofu, jackfruit and banana blossom, it's an exciting time to be a vegan! 

Ingredients

Ingredients for the chips

  • 4 potatoes, cut into chips
  • 2 tbs olive oil
  • Salt and pepper, to taste
  • Fresh rosemary, optional

Ingredients for the fish

  • 1 x 260g tin of Nature's Charm Banana Blossom
  • 120g plain flour
  • 1 tbs cajun spice mix
  • 1 tbs sesame seeds
  • Salt and pepper, to taste
  • 200ml soda water
  • Vegetable oil, as needed

Ingredients to serve

  • Salad and sauce, to serve

Vegan fish and chips

Vegan fish and chips

Vegan fish and chips

Vegan fish recipe

Vegan fish recipe

Banana blossom fish

Vegan fish and chips

 

 

 

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bunschocolate bunschocolate hazelnut rollschocolate rollscruelty freedairy freeDessertseastereasy recipeegg freeRecipeveganvegan chocolate rollsvegan recipevegetarian

Chocolate Hazelnut Rolls

With Easter just around the corner, there's finally an excuse to bake delectable, chocolatey recipes and stuff your face with all the delicious vegan treats popping up in both specialty and mainstream stores. It's a great time to be vegan, and it's the perfect time to try out my Chocolate Hazelnut Rolls, which are soft, warm and made with the utterly indulgent Vego Spread. They are surprisingly easy to make and only require a few ingredients, but are guaranteed to have your vegan and non-vegan friends totally satisfied and wishing they wore looser pants.
Ingredients

Ingredients for the dough

  • 250ml soy milk, warm
  • 30g caster sugar
  • 1 tbs dry yeast
  • 500g plain flour
  • 1 tsp table salt 
  • 2 tbs flaxseed meal mixed with 4 tbs warm water
  • 60g vegan butter, melted

Ingredients for the filling

  • 1 tsp ground cinnamon
  • 1 tbs vegan butter
  • 200g Vego Spread, or a vegan chocolate spread of your choice

Ingredients for the topping

  • 2 tbs vegan butter
  • 1/2 tbs vanilla sugar
  • 100g Vego Spread

 

Chocolate Hazelnut Roll

Vegan Chocolate Rolls

Vegan Chocolate Buns

Vegan Recipe

Vegan Chocolate Buns

Vegan Easter Recipe

Hungry dog

Vegan baking

Chocolate Hazelnut Rolls

Vegan bread

Easy vegan recipe

Vegan Easter recipe

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Vegan French Toast

Crunchy on the outside, soft on the inside and hot straight from the pan, weekend brunch just got a whole lot better. My Vegan French Toast is so easy to make it's ready in 30 minutes, and only requires a handful of ingredients you probably already have. While it's not the healthiest breakfast option, it is made with wholesome ingredients like banana, almond milk and linseed meal, can be created with that stale bread you're not sure what to do with, and makes for a perfect weekend indulgence. I drizzle mine with maple syrup but feel free to choose your own favourite toppings and go nuts! 

Ingredients

Ingredients 

  • 1 banana, mashed
  • 125ml almond milk
  • 1 tbs maple syrup
  • 1 tbs LSA or linseed meal
  • 1 tsp ground cinnamon
  • Olive oil or vegan butter, as needed
  • 4 pieces of thick bread
  • Toppings of your choice, like banana, strawberries and maple syrup 

Vegan French Toast

Vegan French Toast

Vegan French Toast

Vegan French Toast

Vegan French Toast

 

 

 

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Amazing Vegan DessertBreakfastbreakfast recipecruelty freeDairy FreeEasy RecipeHealthy and Rawmeat freeplantbasedstuffed sweet potatoSweetsweet potatoveganVegetarian

Breakfast Stuffed Sweet Potatoes

Sweet potato makes for such a versatile ingredient, for salads, curries, sides and even desserts. I decided to create a sweet breakfast recipe using sweet potatoes, as well as (mostly) healthy, wholesome ingredients that taste great and will satisfy your sugar cravings.

You can use any sweet potato of your choice for this creation and substitute the fruit and nut butter with your favourites, but my recipe is a great, simple and tasty place to start. Enjoy for breakfast, dessert, or as a rich vegan snack! 

 

 

Ingredients

Ingredients

  • 2 sweet potatoes of your choice
  • 2 tbs vegan butter, melted
  • 2 tbs cashew butter, warmed up
  • 1 small banana, sliced
  • 1 tsp cinnamon
  • 2 tsp maple syrup (optional)
  • 1 tbs vegan chocolate spread, warmed up
  • 10 frozen strawberries, warmed to create a thick mixture
  • Vanilla sugar, to taste

Stuffed Sweet Potatoes

Breakfast Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes

Vegan Sweet Potatoes

Breakfast Stuffed Sweet Potaoes

Breakfast Sweet Potato

 

 

 

 

 

 

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