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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

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

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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black bean and tomato soupblack bean soupDairy FreeEasyegg freegluten freehealthy recipehealthy souphearty soupPlant BasedrecipeSavourytomato soupVeganVegan RecipeVegetarianwinter warmer

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.
Ingredients

Ingredients

  • 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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Strawberry and Coconut Friands

Friands are a familiar fixture at high teas and special events, as a more elegant and refined muffin or cupcake. They are delicate, soft and sweet, usually made with egg whites, almond meal and icing sugar. Fortunately, aquafaba - the brine found in tinned chickpeas - makes a perfect substitute for the fluffy egg whites required to make a standard friand, and this recipe provides a fantastic base for any flavoured friands you like, such as raspberry, pistachio or white chocolate. Your vegan and non-vegan guests will love these, I promise!
Ingredients

Ingredients

  • 80ml aquafaba (the brine found in tinned chickpeas)
  • 150g icing sugar
  • 125g self-raising flour
  • 20g desiccated coconut
  • 50g almond meal
  • 1-2 tsp lemon zest
  • 50ml butter, melted
  • 100g strawberries, quartered 
  • Icing sugar, to dust

Vegan Friands

Strawberry and Coconut Friands

Friands

Fanciers

Strawberry Friands

 

 

 

 

 

 

 

 

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Cruelty freeDinner ideasDinner recipeHealthy recipePlant BasedSavourySticky tempehStuffed mushroomsTempehTempeh recipeTempeh stuffed mushroomsVeganVegan RecipeVeganismVegetarianVegetarian Recipe

Tempeh Stuffed Mushrooms

Oh how I love tempeh! I love traditional tempeh, I love chickpea tempeh, I love it with tamari and I love it when combined with a sticky sauce - it's versatile, super heatlhy and terribly tasty. This recipe combines my favourite tempeh recipe with juicy portobello mushrooms, culminating in a perfect mid-week dinner or party-pleasing plate. Serve it with the greens of your choice and use any leftover tempeh as a sandwich filling or over rice.
Ingredients

Ingredients

  • 4 portobello mushrooms
  • 1 tbs sesame oil
  • 1 tbs maple syrup
  • 1 tbs soy sauce
  • 1/4 tsp ground cumin
  • 1/2 tsp apple cider vinegar
  • 1 tbs fresh ginger, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbs sesame seeds
  • 200g tempeh, cut into pieces
  • 2 tbs pine nuts
  • 1 tbs nutritional yeast
  • Salad, to serve 

Tempeh recipe

Tempeh Stuffed Mushrooms

Best tempeh

Stuffed mushrooms

Vegan recipe

 

 

 

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cake recipeCakes Muffins and Icingchocolatechocolate beetroot cakechocolate cakeDairy FreedessertDessertseasy chocolate cakeEgg freeplantvegan cakeVegan Recipe

Wicked Chocolate Beet Cake

Chocolate cake is always a winner, but this recipe makes a wickedly rich, moist and earthy dessert that has a unique and beautiful flavour. Don't be scared by the addition of beetroot, as like sweet potato, it adds moisture, sweetness and a new depth of flavour. The cakes and ganache can be made in advance and put together just before serving, and can both be frozen. Go on, indulge!
Ingredients

Ingredients for the cake

  • 200g brown sugar
  • 35g cocoa powder
  • 250g self-raising flour
  • 300g cooked beetroot
  • 200ml soy milk
  • 50ml vegetable oil
  • 150g vegan chocolate, melted

Ingredients for the ganache

  • 75ml soy milk
  • 100g vegan chocolate, broken into pieces
  • Decorations, optional

Chocolate Beetroot Cake

Vegan Chocolate Cake

Vegan Chocolate Beetroot Cake

Vegan Chocolate Cake Recipe

Cake recipe

Chocolate cake recipe

Best cake recipe

Dairy free cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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cruelty freedairy freeEasy Dinnereasy luncheasy recipeHealthypeanut saucePlant BasedRice paper rollsSavouryTofuTofu rice paper rollsVeganvegan recipeVegetarianvegetarian recipeveggies

Tofu Rice Paper Rolls with Peanut Sauce

Rice paper rolls are one of my go-to meals when I want something healthy, fresh and light, but at the same time filling and extra tasty. They take a little time and patience to create, but make a fantastic meal for dinner or lunch and are a hit at parties and events. You can use any fillings you have on hand and be as creative as you like, too! 

This recipe includes a peanut dipping sauce which can be made in advance, and used in tonnes of other recipes or used as a sauce for your favourite vegan protein. Yum! 

Ingredients

Ingredients for the tofu

  • 1 tbs olive oil
  • 1 tbs sesame seeds
  • 1/2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tsp rice wine vinegar
  • 1 tsp minced garlic 
  • Salt and pepper, to taste
  • 300g firm tofu, cut into strips

Ingredients for the rice paper rolls

  • 125g vermicelli noodles 
  • 10 rice paper rolls
  • 1 x small cucumber, sliced into strips
  • 1 x 200g pack coleslaw mix, or a combination of carrot, cabbage and kale
  • 1 avocado, sliced into strips

Ingredients for the peanut sauce

  • 1/2 tbs peanut oil
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1 tbs soy sauce
  • 1-2 tbs maple syrup 
  • 1/2 tsp balsamic vinegar
  • 100g peanut butter (I like crunchy, natural peanut butter, but if you want a smooth or sweeter variety, feel free to use your peanut butter of choice!)
  • 1 tbs water
  • 50ml coconut milk

Rice paper rolls

Vegan rice paper rolls

Tofu rice paper rolls

Peanut sauce

 

 

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ballsbrown ricecruelty freedairy freedinnereasy recipeegg freehealthylunchmeat freemisoplant basedrecipeRice ballsSavouryveganvegan recipeVegetarianveggie balls

Miso and Brown Rice Balls

Crunchy, tangy and full of protein, my Miso and Brown Rice Balls are the perfect freezer snack that can be added to almost any veggie base. Most of the ingredients will probably already be in your pantry, and once you buy a packet of miso paste you’ll find yourself using it in everything from salad dressings to stir-fries. Don’t be afraid to throw in your own combination of spices, too!

Ingredients

Ingredients

  • ½ tbs sesame oil
  • 1 brown onion
  • 2 garlic cloves
  • 125g celery
  • 130g raw mixed nuts, chopped finely
  • 1 tbs miso paste
  • 1 tbs tamari
  • 1 tbs sesame seeds
  • 250g cooked brown rice
  • 45g wholemeal spelt flour

Miso and Brown Rice Balls

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Vegan Opera Cake

I love coming up with decadent, extravagant and indulgent desserts, especially when the results are so fabulous! My Vegan Opera Cake combines a fluffy sponge, a creamy buttercream, a rich coffee syrup and a smooth chocolate ganache. It takes time, concentration and effort, but the results are well worth it. It's looks beautiful as the feature of a high tea, morning tea or party platter, and can be made in advance and frozen until needed. It's a rich and complex cake that will hit all the right spots. 

*Try not to confuse the layers. Your opera cake should be made up of (from top to bottom): croustillant, sponge, coffee syrup, buttercream, sponge, coffee syrup and ganache.

Ingredients

Ingredients for the sponge

  • 250ml soy milk
  • 1 tsp apple cider vinegar
  • 120g vegan butter
  • 1 tsp vanilla extract
  • 150g caster sugar
  • 1 tsp baking powder
  • 275g self-raising flour

Ingredients for the croustillant

  • 70g cornflakes
  • 50g pecans
  • 20g pretzels 
  • 200g vegan chocolate

Ingredients for the coffee syrup

  • 75ml water
  • 75g sugar
  • 1/2 - 1 tbs instant coffee 

Ingredients for the buttercream

  • 150g vegan butter
  • 225g icing sugar
  • 20ml boiling water
  • 5g instant coffee

Ingredients for the ganache

  • 75ml soy milk
  • 150g vegan chocolate
  • 1 tsp vegan butter

Opera Cake

Vegan Opera Cake

Vegan cake

Vegan Coffee Cake

Coffee Cake

High tea recipe

Vegan cake recipe

Vegan recipe

 

 

 

 

 

 

 

 

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cruelty freedairy freedinnerdinner partyegg freehealthyhealthy lunchlunchmeat freeplantpumpkinrecipeSavourystuffed pumpkinVeganvegetarianveggies

Herb Stuffed Pumpkin

Pumpkin is a versatile vegetable for a vegan, providing a creamy base for dairy free cheese sauce, a hearty addition to pump up a grain salad, or as the main ingredient in a party pleasing main. This recipe is a lovely one for a dinner party, and can be made as outlined below, or in mini-portions to please a crowd. You can stuff it with anything you like, top with vegan cheese or be bold by making it with sweet potato instead!
Ingredients

Ingredients

  • 1 small butternut pumpkin, halved, with seeds reserved
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • Half a red capsicum, diced
  • 1 broccollini, chopped
  • 2 sprigs lemon thyme, stems removed
  • 1 sprig rosemary, stem removed
  • 1/2 bunch fresh parsley, roughly chopped
  • 1 tbs smoked paprika
  • 1/2 tsp ground cumin
  • 3 tbs falafel mix (the dry falafel mixture found in supermarkets that just needs water)
  • 1/4 cup antipasto mix (olives, sundried tomatoes, eggplant etc.)
  • 3 tbs nutritional yeast
  • Salt and pepper, to taste

Stuffed pumpkin

Stuffed pumpkin vegan

Vegetarian stuffed pumpkin

Easy pumpkin recipe

 

 

 

 

 

 

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