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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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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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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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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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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!


  • 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



Strawberry Friands









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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.


  • 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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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 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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