Latest Recipes

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Choc Chip Marshmallow Cookies

Sometimes you need something that doesn't even pretend to be healthy. Sometimes you just need a big, sweet cookie. 

My Choc Chip Marshmallow Cookies are about as indulgent as they come, freeze well and are very easy to make. They make a great morning tea treat or party snack for vegans and non-vegans alike, and are easily customised if you don't have marshmallows (nuts or dried fruit would also work!).

Note: start this recipe 24 hours in advance. 

Ingredients

Ingredients

  • 150g vegan butter
  • 225g caster sugar
  • 25g brown sugar
  • 1 tsp vanilla or hazelnut extract
  • 310g plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tbs soy milk
  • 150g vegan chocolate chips
  • 100g vegan marshmallows

Choc Chip Cookies

Choc Chip Cookie

Vegan Cookies

Choc chip marshmallow cookies

Vegan Choc Chip Cookies

Choc Chip Cookies

 

 

 

 

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English Muffins

Crunchy on the outside and soft on the inside, my English Muffins are the perfect addition to picnics, breakfasts or as a base for mini pizzas and sandwiches. They're vegan and can be made gluten free, if desired, and freeze well, too.

 

Ingredients

Ingredients

  • 370g soy milk, warm
  • 1.5 tbs caster sugar
  • 1 tsp instant dried yeast 
  • 525g plain flour
  • 1 tsp salt
  • 1.5 tbs rice malt, maple or syrup of choice
  • 100g vegan butter, melted
  • 50g pumpkin seeds

English Muffins

Vegan English Muffins

Vegan English Muffins

English Muffin Recipe

 

 

 

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Sultana and Cinnamon English Muffins

This is the second English muffin recipe I've posted today, which should give you a sense of how much I love bread. There's something particularly delightful about English muffins, versatile enough to use for sandwiches, as a scone alternative, and as a base for both sticky jams and savoury toppings. 

This recipe is surprisingly easy and a wonderful option for brunches, breakfasts and special occasions. If sultanas aren't your favourite, feel free to experiment with other fillings like chocolate chips. 

Ingredients

Ingredients

  • 370g almond milk
  • 1.5 tbs caster sugar
  • 1 tsp instant dried yeast
  • 525g wholemeal self raising flour (gluten free optional)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1.5 tbs rice malt, maple or syrup of choice
  • 100g vegan butter, melted
  • 120g sultanas

Sultana and Cinnamon English Muffins

English Muffins

Vegan English Muffins

Cinnamon English Muffins

 

 

 

 

 

 

 

 

 

 

 

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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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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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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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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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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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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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