Natio Antioxidant Lip Shine

Price: $11.95 AUD Where to Buy: www.natio.com.au I don't know about y'all, but winter totally takes its toll on my lips. Luckily I recently picked up some of Natio's new Antioxidant Lip Shine and let me tell you, it has done the trick. Vitamins C and E team up with grapefruit oil to soften and protect while papaya, shea butter and jojoba nourish. Not only that, they have a touch of fragrance thanks to the addition of sweet orange oil. They come in five wicked colours but I tried out "Bliss", a peachy-nude tone and "Love", a fiery red tone. Both have a nice shimmer and shine to them and long lasting bursts of colour to make protecting your lips just that...

Continue reading

Wafu

Address: 460 Cleveland street, Surry Hills NSW 2010 Website: www.wafu.com.au The best thing about Wafu is the food. The worst thing? You may never even get to try it! Wafu is a delightfully cosy eatery in Surry Hills but if it's a traditional dining experience you're after, you won't find it here. Not all the food is vegan but there is an extensive menu with plenty of vegan options and Monday is vegan night. Getting through the door is your first challenge, Yukako is the owner, chef, waitress and maitre d so she's a very busy lady! As a result,  the rule as it stands is that only members and their guests may dine there. So how do you become a member? You...

Continue reading

Sukin Hair Care

Price: From $7.95 AUD Where to Buy: www.sukinorganics.com for stockists I know a lot of you aren't new to Sukin and neither am I, but they have so many products that there's always a new one to try! This time around I'm reviewing Sukin's range of hair care and in case you had forgotten, here are the fast facts on their products: Carbon Neutral Made in Australia No Animal Testing Free from Sodium Lauryl Sulphate Free from Sodium Laureth Sulphate Free from Animal Derivatives Free from Harsh Detergents Free from Petro-chemicals Free from Artificial Colours Free from Synthetic Fragrances Free from Triethanolamine Free from Mineral Oils Free from Parabens Protein Shampoo This shampoo creates a light lather to get the greasy and grimy build up out of your hair while also strengthening at the same time. A great start to...

Continue reading

Caesar Salad

Difficulty: Medium Serves 4 I used to love a good Caesar Salad but boy, they're a vegan's worst nightmare; chicken, bacon, creamy dressing stuffed with anchovies and parmesan to top it all off. Luckily, with all of the wicked-dope substitutes flying around these days, this dreamy salad is back on the menu! Ingredients Dressing 4 sweet and sour pickles 1 tablespoon capers 1/2 teaspoon minced garlic 1/2 cup vegan mayonnaise (I use Praise Light) 1/3 cup olive oil Juice of half a lemon Salt and pepper to taste Croutons 1/3 of a breadstick Olive oil spray Mixed herbs Salt Salad 1 bunch cos lettuce 1/4 red onion, finely sliced 4 sweet and sour pickles, finely sliced 1/2 packet soy nuggets 1 packet soy bacon rashers 1/4 block Cheezly (use a hard one like cheddar) Method To make the dressing, blitz the pickles, capers and garlic...

Continue reading

“Fish” Cakes

Difficulty: Easy Makes 12 Even when I ate meat, seafood wasn't really my thing but when I started eating mock meats, I discovered a vegan tuna substitute that is so unbelievably versatile I can't live without it! You've seen me use it for "Tuna" Salad and "Tuna" Bake but now I'm using to make delicious "Fish" Cakes! They are a combination of traditional style and Thai style cakes and served with a fresh salad they make a delicious light meal! I buy my vegan tuna from Vegan's Choice in Newtown, Sydney but if anybody else knows where else to buy, feel free to post here! I am still working on a mock meat catalogue so you guys have a visual on what...

Continue reading

The Nourishing Quarter

Address: 315 Cleveland Street, Redfern, NSW 2016 Website: www.bnourished.com.au The Nourishing Quarter is a cute little eatery comfortably nestled within the hustle and bustle of Redfern's busy Cleveland Street. The decor is eclectic; a mish mash of vintage furniture, quirky teaspoons and touches of  Queen Elizabeth throughout. The dining room itself is quite small and there is a courtyard however I would strongly recommend making a reservation to avoid disappointment (people were getting turned away and it was only a Wednesday!) When it comes to the staff, they are friendly, efficient and accommodating. Upon making a booking I was asked if anyone had special dietary requirements or allergies (as not all food is vegan) and this was followed up by a lovely conversation with...

Continue reading

“Butter Chicken”

Difficulty: Easy-Medium Serves 4 Butter and chicken are two words that are usually excluded from the vegan vernacular. I had a bag of Soy Nuggets lying around and wanted to make a curry so I thought "why can't I make butter chicken?!" Turns out I can, and between you and me, it is one of the most delicious things I have ever made. If you don't have a mock chicken available, I'm sure you could substitute with a firm tofu but I strongly recommend trying with the mock chicken if you can! Ingredients 1 bag mock chicken (I use Lamyong Soy Nuggets) 1 teaspoon dried chilli flakes 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 1/4 teaspoons garam masala 2 cloves garlic, crushed 1 1/2 teaspoons...

Continue reading

Sticky Date Pudding

Difficulty: Easy-Medium Serves 10 It's funny how certain foods remind you of specific events. When I think of dates I am reminded of my old work pal, Zoe. When either of us would go to the supermarket during work hours, there was always an order for dates. She has also been a great taste tester when it comes to my recipes. This Sticky Date Pudding is the perfect end to any winter evening and served with caramel sauce and soy ice cream, you'll wish it was winter all year round! And Zoe, it's here waiting for you if you want to jump on a train (and Annie, I know you want some too). Ingredients 1 cup pitted dates, chopped 1 1/4 cup boiling water 1 teaspoon...

Continue reading

Extreme Vegetable Lasagne

Difficulty: Medium Serves 6 All I could think about yesterday was attempting to make the best lasagne of all time, so last night I decided to do it. Some people make a meaty style lasagne with TVP, others prefer to pack it full of vegetables but being the kitchen maverick that I am, I chucked it all in. Just to let you know, I actually cooked this for two people but I knew I was going to want leftovers so I made stacks! Ingredients 3 medium potatoes, thinly sliced 1/4 large pumpkin, thinly sliced 1 eggplant, thinly sliced 1 1/2 cups mushroom, thinly sliced 1 red onion, thinly sliced 1 packet instant lasagne sheets 1/3 packet Cheezly (I used blue style) Tomato Sauce 1 cup TVP 1 cup boiling water 1 "beef style" stock...

Continue reading

Natures Organics – Natural Skin Expert

Price: From $3.89 AUD Where to Buy: Independent stockists and Only Australian Groceries It's amazingly wonderful to know that these days you can go into a supermarket and pick up vegan-friendly skincare that doesn't cost an arm and a leg. While the Natural Skin Expert products aren't the best products I have tried, they do the job and they are more than affordable for the budget conscious vegan! Clear Skin Facial Scrub - $3.99 AUD A very thick yet gentle exfoliating scrub that cleanses deep into the pores. Walnut shell smooths out the skin while cucumber cools and glycerin softens. Clear Skin Face Wash - $3.99 AUD A face wash is an essential for anyone, no matter how basic your skincare routine may be. Like the...

Continue reading

Roasted Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Despite the fact I keep mentioning I'm not the biggest fan of soups, I keep making them. I'd never made a pumpkin soup before so decided to give it a whirl. Not too bad at all, I even had to hide the leftovers from my family so I could have it for lunch the next day! Ingredients 1 kg jap pumpkin, cubed 4 tablespoons olive oil 3 teaspoons salt 2 brown onions, finely chopped 2 cloves garlic, crushed 1 teaspoon ground cumin 1/4 teaspoon turmeric 700mL boiling water 2 chicken style stock cubes 1 teaspoon cracked pepper Tofutti Soy Supreme sour cream to serve Method Preheat oven to 200°C. In a baking dish, evenly distribute the pumpkin in a single layer before drizzling with 2 tablespoons of olive oil and 2 teaspoons of...

Continue reading

Herb and Garlic Hash Browns

Difficulty: Easy Makes 4 Hash browns are a wicked-dope breakfast treat and when you add the magic of herbs and garlic you can't really go wrong! Unless you don't like herbs and/or garlic in which case you probably shouldn't make these. Ingredients 3 small potatoes, peeled 1/2 cup breadcrumbs 1 tablespoon mixed dried herbs 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon nutritional yeast 1 teaspoon salt Egg replacer to replace one egg Oil for frying Method Grate the potatoes before squeezing to remove excess liquid. In a bowl, mix in breadcrumbs, herbs, garlic powder, onion powder, nutritional yeast and salt. Add egg replacer and mix until combined. Evenly split the mixture into four and mould into tight discs. Heat 1cm oil in a frypan. Add discs to the pan and press down gently to flatten. Once golden...

Continue reading

Individual Caramelised Onion Tarts

Difficulty: Easy - Medium Makes 4 Caramelised onions are delicious and I'll use any opportunity to make them. Yesterday's reason was caramelised onion tart, in individual servings although you could make a large one if you'd prefer. I used store bought shortcrust pastry for convenience but if you'd prefer to go all out and make your own, who am I to stop you?! It works with puff pastry as well, just in case you were wondering. Ingredients 3 tablespoons of olive oil 3 large red onions, sliced 1 tablespoon sugar 3 teaspoons salt 1/2 cup pine nuts 1 300 gram tub silken tofu 2 tablespoons nutritional yeast 1 clove of garlic, crushed 3 sheets shortcrust pastry Method Preheat oven to 180°C and grease 4 individual tart cases. In a large pan, heat the olive oil...

Continue reading

Murchison-Hume Cleaning Products

Price: From $12.50 AUD Where to Buy: Murchison-Hume Murchison-Hume are a Sydney-based company, who specialise in premium housecleaning products. They're organic, free of animal derivatives and the products are made using Colloidal Technology, which is the same technology used to clean the ocean in an oil spill (pretty radical, huh?!)  Something extra awesome about this stuff is that you can choose from a range of fragrances for some products: Fragrance-Free Juniperberry Australian White Grapefruit Coriander Original Fig I recently got my hands on some of the products to try and let me tell you, it's not just pretty packaging! "Superlative" Liquid Hand Soap - $21.00 AUD Now, I know I said these products were more than the packaging, but this stuff looks so lovely in a nice, fresh bathroom. This...

Continue reading

Falafel

Difficulty: Easy - Medium Makes 14 balls Falafel is often hit and miss for me when dining out but I'd never actually made it. I thought I would put myself to the test and whipped up some deliciously crispy morsels of tastiness! Perfect for a Lebanese spread, on its own or on a wrap, I highly recommend giving this recipe a try. Ingredients 1 can chickpeas 2 cloves garlic, crushed 1 small brown onion, chopped 1 teaspoon salt 1 teaspoon cumin 1 teaspoon paprika 1/4 cup parsley, chopped 1/2 cup besan flour 1 cup bread crumbs Olive oil for frying Method In a food processor, blitz the chickpeas, garlic, onion, salt, cumin, paprika and parsley until a paste is formed. Mix in the besan flour and breadcrumbs to create a thicker, mouldable paste. Using a tablespoon, measure...

Continue reading

Hummus

Difficulty: Easy Makes one bowl There is a Lebanese joint near where I used to live that makes the most banging hummus. It's so creamy and tangy and perfect that since my first taste I have been trying to recreate it. Mum recently bought a food processor so I decided to use it for this recipe and I will never be making hummus without it again! This is the best I have ever made and it comes dangerously close in both taste and texture to the one I used to enjoy. Ingredients 1/2 cup tahini 1/2 cup lemon juice 2 cloves garlic, crushed 3 tablespoons olive oil 1 can chickpeas 1 teaspoon salt 1 tablespoon water Method In a food processor, blitz the tahini, lemon juice, garlic and olive oil until well...

Continue reading

Tasty Breakfast Mushrooms

Difficulty: Easy Serves: 2 As I write this, I am eating these mushrooms and they are so good! Mushrooms are a vegan's best friend because they are rich in calcium, potassium and iron but most importantly they're delicious. These Tasty Breakfast Mushrooms are easy to make, create very little mess and can be whipped up in a jiffy! Ingredients 4 cups mushrooms, cut into quarters 2 tablespoons Nuttelex 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1 tablespoon mixed herbs Salt and pepper to taste Method Melt Nuttelex in a frypan until lightly bubbling. Throw in the mushrooms and shuffle around the pan so they get covered in the Nuttelex. After cooking for about 3 minutes, add the onion powder, garlic powder, herbs, paprika, salt and pepper. Continue to stir until...

Continue reading

Party Pies

Difficulty: Easy-Medium Serves 6 I make really good pies, there's no denying it. This was another of my brother's birthday dishes but it is perfect to add to the weekly dinner menu. Although they are party pies, they aren't tiny and served with a good side dish they make a great meal. The rich filling is complimented by the flaky pastry casing and I reckon you could fool a meat-eater with this baby. Ingredients 3 sheets of vegan puff pastry (feel free to make your own if you'd like), each sheet cut into 4 1 small brown onion, finely chopped 1 teaspoon minced garlic 1/2 packet beef style chunks, cut into smaller pieces 2 cups vegan gravy (some Gravox varieties are vegan) 1/4 cup barbecue sauce 2 beef style stock...

Continue reading

Arbonne RE9, SeaSource & Cosmetics

Price: From $50.00 AUD Where to Buy: Arbonne I was recently contacted by an Arbonne consultant who kindly offered to send me some samples to try. Amongst some make up samples, I was sent a sample pack containing skincare products from the Arbonne RE9 Advanced and SeaSource ranges. I was firstly struck by the quality of the catalogue, I found myself reading it on a regular basis, picking out products that I might want to buy. To become a Preferred Client, you pay a $45 fee however from this point you get 20% off the RRP of all products! In addition to this, if you spend over $385 RRP in one order, you get to pick a further $145 worth of products for...

Continue reading

Chilli Cheese Fries

Difficulty: Medium Serves 6 These Chilli Cheese Fries were another of my brother's birthday requests and being the awesome sister that I am, I prepared them lovingly for his dinner last weekend. The chilli itself could be served on its own and so could the fries but together with some Cheezly this dish is an explosion of junk food indulgence. If you don't have a deep fryer, you can get away with frying in a large pan, or for a healthier touch you could even use oven-baked fries. Ingredients Oil for deep frying 8 large potatoes, washed and cut into sticks 2 cups TVP 2 cups boiling water 1 beef style stock cube 1 small onion, finely chopped 1 teaspoon minced garlic Fresh chopped chilli (determine the amount depending on the...

Continue reading

Trifle

Difficulty: Medium-Hard Serves 6 I had mentioned previously that for my brother's 30th birthday, he requested a vegan dinner. Naturally, I was the right person for the job and spent my whole Saturday cooking! This resulted in a few tasty dishes, the recipes of which will be posted over the next week. I thought it best to start with dessert, Rocky Road Cheesecake (you already have the recipe for this one) and a delicious new recipe I devised for trifle. Layered cake, jelly, berries, custard and cream make this one decadent dessert. It does take some time to prepare but it's well worth it! Ingredients Cake Layer 1 teaspoon of egg replacer 2 tablespoons water 1/3 cup canola oil 1 cup of soy milk 1/2 teaspoon salt 3/4 cup caster...

Continue reading

Spinach & Potato Soup

Difficulty: Easy Serves 4 With winter fast approaching it's time to get soups cranking again. You see, I used to hate soup. In fact, I used to hate anything that was exclusively served in a bowl. Yet the more I make it, the more I realise that it ain't so bad, just a matter of getting the right combination of flavours and textures. While this soup is light, it's also very filling, enjoy with some lightly toasted bread and settle down in front of the heater. Ingredients 1 teaspoon minced garlic 1 brown onion, chopped 6 cups boiling water 4 chicken style stock cubes 5 potatoes, peeled and chopped 1 bunch of spinach, finely chopped Soyatoo Cooking Cream to serve Method In a pot, lightly fry the onion and garlic until the...

Continue reading

Simple Pancakes

Difficulty: Easy Makes 4 I'm sorry I haven't posted a lot lately, I have been working, dog sitting, Eastering and redecorating my room. I hope you can forgive my neglectfulness and take this delightful recipe as a consolation, just in time to make breakfast in bed for Mother's Day (it's this Sunday guys, just a heads up). I've never really been a breakfast person, but nobody can turn down a good pancake, especially when it's topped with lemon and sugar. Mmmmm. Ingredients 1 cup plain flour 1 teaspoon baking powder 1 tablespoon caster sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup soy milk 1 tablespoon vegetable oil 1/2 teaspoon vanilla essence Method In a large bowl, sift the flour and baking soda. Add the caster sugar, nutmeg and cinnamon. Whisk in the soy milk,...

Continue reading

Tom Yum Soup

Difficulty: Easy Serves 6 Recently, my mum brought home some Lamyong Vegetarian Tom Yum Paste and I was super psyched to try it. Since seafood is popular around Easter I decided to get in on the action, vegan style of course! Lamyong Vegetarian Prawns put the YUM in this super simple, super tasty Tom Yum Soup. This recipe will serve 6 people as a meal however just scale it down if you want to use it as an entree or accompaniment. People who know me will be terribly confused over why I have made something that involves an entire bunch of coriander. I coined it the "arrogant herb" as it tends to overpower any dish it comes into contact with. However, since people...

Continue reading

Hot Cross Buns

Difficulty: Medium Serves 16 I thought I would try my hand at some Hot Cross Buns since it is the season and all. I've never made them before and was surprised at how simple it was, if not a little time consuming. With all cooking though, it's the thrill of making something from scratch that you don't get from buying it at the store (or often in a vegan's case, isn't available). These buns are quite small, which is good as I only like sweet things in small portions, make them bigger if that's your style! Ingredients Buns 1/3 cup caster sugar 14 grams (2 sachets) of dry yeast 1 1/2 cups warm soy milk 3 cups flour 2 teaspoons cinnamon 1 teaspoon mixed spice 1/4 teaspoon salt 1/4 cup vegan margarine. 1...

Continue reading

Individual Caramel Tarts

Difficulty: Medium Serves 4 Caramel Tarts are a classic bakery treat that rarely touch the compassionate lips of a vegan. Textures of a shortcrust pastry base, thick, sweet caramel and light creamy top culminate in the mouth to create a few moments of heaven! I understand that sometimes we can get a little lazy, so if you want to skip the homemade pastry step and use store-bought stuff, go ahead, I won't judge you. Ingredients 1 1/2 cups plain flour 2 tablespoons caster sugar 2 tablespoons vegan margarine 5 tablespoons soy milk 1 can of Soymilke soy condensed milk 1/2 cup margarine 2 tablespoons golden syrup 1 tablespoon agar agar powder 1 carton Soyatoo Topping Cream 1 teaspoon vanilla essence 1/4 cup icing sugar Method Preheat oven to 180°C. Grease 4 individual fluted pie tins. In a bowl,...

Continue reading

Triple Chocolate Brownies

Difficulty: Easy Serves 12 One of the most common questions I get from people regarding my veganism is "don't you miss chocolate?" When you can eat these Triple Chocolate Brownies, missing chocolate is near impossible! I've tried many vegan brownies in my time but I until now I had only made them once myself from a recipe. They were delicious however I thought I would try my hand at making my own. This recipe is particularly awesome as you probably have most of these items in the pantry and if you don't, they're only a supermarket trip away! These brownies are so delicious, that somehow my brother's puppy managed to jump up on the kitchen counter and take several bites out of them...

Continue reading

Al’chemy Shampoo & Conditioner

Where to Buy: Visit The Purist Company for stockists RRP: $14.50 per bottle Always looking for new wonderful vegan products, I thought I would give Al'chemy a try. More expensive than some vegan shampoo and conditioner on the market but certainly not the most expensive, I was thoroughly impressed with the results. Al'chemy products are made free from sulfates, parabens, ethoxylated and petrochemical cleansers, propylene glycol, silicones, phthalates, mineral oils, DEA and artificial colours. All of the products are also vegan and use 100% botanical aromatherapy. This is all well and good, but does it actually work? Rosemary Shampoo The shampoo itself is clear, which I like because sometimes I find the creamier ones don't lather as well. It foams up a treat and when...

Continue reading

Crispy “Duck”, Fig & Blue Cheese Salad

Difficulty: Easy Serves 4 Out of the three items in the title, typically only one of these is vegan. With the advent of wonderful meat and dairy substitutes, a slightly more fancy salad is easy to make. We can spend all day coming up with a good title for fake duck but we all know the best one isn't really appropriate. I'm just going to censor myself and call it "duck". Ingredients 1/2 packet mock duck 4 large handfuls mixed salad leaves 4 figs, cut into quarters 1/4 cup pecans or walnuts 1/4 block Blue Style Cheezly 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon brown sugar 2 tablespoons seeded mustard Method Combine the oil, balsamic vinegar, brown sugar and mustard, mix well (you may want to adjust according to your taste). Cut...

Continue reading

Cookies ‘n’ Cream Cheesecake

Difficulty: Easy Serves 10 I recently started a new temp job and as per usual, I went through the whole "what can you eat?!" conversation before showing my new colleagues Like A Vegan. Not surprisingly, they were suitably impressed with the array of food I can make/eat. I also found out last week that I work with another vegan, which is fantastic! I took in a slice of this Cookies 'n' Cream Cheesecake for her to try and she immediately asked for the recipe. I know I make a heckload of cheesecakes, but the fact is that they're amazing. I'm actually trying to crawl inside of your brain and drum into you with big sticks that you NEED TO MAKE ONE OF THESE...

Continue reading

“Tuna” Salad Sandwich

Difficulty: Easy Serves 2 This isn't really a recipe, just a simple serving suggestion for a light lunch or dinner. In saying that, you'd be forgiven for thinking the ingredients and process are way more complex than they are. I used focaccia for mine but it really works with any type of bread you have lying around and of course you can add any other salad ingredients you see fit. Ingredients 1 packet of vegan tuna 1/2 cup vegan mayonnaise (I use Praise 98% fat free mayonnaise) 1 spring onion, finely sliced Splash of lime juice Salt and pepper to taste 2 handfuls rocket leaves 1 tomato, sliced 2 bread rolls (I used focaccia but bagels would work nicely as well) Method Using a hand mixer or food processor, blend tuna and mayonnaise. Transfer...

Continue reading

Pasta with Bolognese Sauce

Difficulty: Easy Serves 4 This is a recipe I have given to new vegetarians and vegans for a long time now, simply because it's so easy to make. Not only is it delicious but with the exception of the Parmazano (which is optional), all of the ingredients can be found at your local supermarket. I know a lot of vegetarians and vegans who are afraid to use TVP, mainly because they're not sure what to do with it! There is no reason to fear TVP and I am going to show you this as much as possible, especially now that the weather is cooling down. Ingredients 1 1/2 cups Textured Vegetable Protein (TVP) 2 beef style stock cubes 1 cup boiling water 1 large packet pasta 1 teaspoon...

Continue reading

Potato Bake

Difficulty: Medium Serves 6 Remember that thing you used to get at barbecues? You know, the thing with the potato and the bacon and it was all creamy and stuff? POTATO BAKE, THAT'S IT! This classic Australian dish is now veganised, thanks to some wonderful substitutes. Perfect to take along to a dinner party or barbecue but just as tasty to have as a meal at home. Ingredients 10 potatoes, thinly sliced 1 large red onion, thinly sliced. 1 1/2 cartons (450mL) Soyatoo Cooking Cream 1/2 cup soy milk 1 tablespoon minced garlic 1/2 block Cheezly (I used mozzarella), grated 1/2 cup facon bits Salt & pepper to taste Method Preheat oven to 180°C and grease a large oven-proof dish. On a medium heat, cook Soyatoo and soy milk until heated through. Spread out half of...

Continue reading

Fig Jam Drop Cookies

Difficulty: Easy-Medium Makes about 15 cookies You would have seen my Fig Jam recipe that I posted yesterday. Since I have two jars of the stuff, I thought I would use some in my baking and make some Jam Drop Cookies. These are a little bigger than the ones you probably tried as a kid, but feel free to make them smaller if you'd like to. The jam works deliciously with the dough to make a childhood classic come back to life in your vegan adulthood! Ingredients 2/3 cup vegan margarine (I use Nuttelex) 1/3 cup caster sugar 1 teaspoon vanilla essence 1 1/4 cup plain flour 1 teaspoon baking powder 2 teaspoons soy milk 1/3 cup Fig Jam Method Preheat oven to 180°C. Cream the margarine, sugar and vanilla in a large...

Continue reading

Fig Jam

Difficulty: Medium Makes 2 jars I had a very wholesome weekend, predominantly filled with cleaning and cooking. I recently bought a friend an awesome jam making set for her birthday and since I had a bunch of figs in the fridge, I decided to give it a try! I've never been a huge jam person but somehow when you make it yourself it is incredibly delicious! Ingredients 3 cups roughly chopped figs (size depends on how chunky you want the jam to be) 1 1/2 cups caster sugar 1 lemon 1 teaspoon all spice 1 teaspoon cinnamon 2 tablespoons arrowroot flour Method In a bowl, combine figs and sugar. Juice the lemon then cut the rind up into large chunks. Add this to the fig mixture. Mix through the all spice and cinnamon. Cover...

Continue reading

Toffee Nut Popcorn

Difficulty: Easy- Medium Serves 4 It's a public holiday in Newcastle today because of the Newcastle Regional Show. To be honest, I don't know anybody who is going and I am unsure as to why I get the day of work for it. I'm not going to argue though, a 3 day weekend means I have plenty of time to finally unpack my boxes from moving and of course cook! As most carnival treats are laden with animal products, I decided to make my own Toffee Nut Popcorn. Popcorn is a fun snack that you can easy adapt to make new and exciting flavours, something I intend on doing and posting on here! Ingredients 5 tablespoons vegetable oil 1/2 cup popcorn kernels 1/2 cup Nuttelex 3/4 cup brown...

Continue reading

Warm Oriental ‘Beef’ Salad with Soy Dressing

Difficulty: Easy Serves 4 Often you'll find that the only menu option for vegans is a boring, tasteless salad with no dressing, not cool. Now this Oriental 'Beef' Salad isn't necessarily the healthiest salad you can make but it's definitely not the unhealthiest! Served with my delicious Soy Dressing, it makes the perfect light meal and can be enjoyed cold the next day too. Ingredients 1 bag of mixed salad leaves 1 small red capsicum, cut into thin strips 1 small yellow capsicum, cut into thin strips 1 small cucumber, cut into strips 1 cup bean shoots 1/4 red onion, cut finely 1/3 cup plain flour 1 teaspoon ground ginger 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 packet beef style chunks 1/4 cup soy sauce 1/3 cup chopped peanuts Method Portion out leaves, capsicum, cucumber,...

Continue reading

Creamy “Tuna” Bake

Difficulty: Medium Serves 6 You don't often heard the words 'creamy' and 'vegan' used in the same sentence but I find myself marrying the two quite often. Creamy stuff is dope and when it's done the vegan way it's at least a little bit healthier. Tuna Bake is a classic family dish and you probably thought that once you ditched fish it would be out of your life forever, right? WRONG. This is well and truly one of my favourite dishes and I have to give my mother props for the recipe (I have tweaked it just a little).  I can't wait to heat this bad boy up for lunch tomorrow! Ingredients 500grams penne pasta 1/2 cup Nuttlex 2/3 cup flour 2/3 soy milk 1 teaspoon onion powder 1...

Continue reading

Natio Renew Radiance

Where to buy: www.natio.com.au I'm going to try and review more stuff so that you can come to Like A Vegan for more than just tasty recipes! Natio are a fabulous Australian company and they make a lot of great skincare and cosmetics, most of which are vegan friendly. I got my hands on some of Natio's Renew Radiance products so thought I'd give them a whirl and let you guys know what I think! Renew Radiance Foam Cleanser- $14.50AUD The Renew Radiance range contains pomegranate, which is not only a banging fruit but contains a heck load of antioxidants that help to rebuild the outer layer of the skin. The Foam Cleanser has a bit of a pearlescent sheen and creates a gentle...

Continue reading

Popcorn Chicken with Creamy Herbecue Sauce

Difficulty: Medium Serves 10 as a snack or 4 as a meal Now, as a vegan there are two professions I despise; clowns and colonels. Admittedly, I still watch fast food ads and drool over a burger or piece of chicken but I love getting in the kitchen and satisfying those cravings vegan style! Recently I've been craving some KFC (Kruelty Free Cuisine) so I thought I'd take a stab at some Popcorn Chicken. I wanted to take a break from deep frying, so the fact that these are baked is just another reason to give them a try! Served with my Creamy Herbecue Sauce, this makes the perfect party snack or as a meal with some oven baked potato fries. Ingredients 1 1/4...

Continue reading

Peanut Butter & Chocolate Chip Cookies

Difficulty: Easy Makes 25 cookies You know it, I know it, so we may as well come out and say it- COOKIES RULE! You know what else rules? Peanut butter, oh and while we're at it, how awesome is chocolate?! Cookie baking is a wonderfully wholesome past-time, so put on an apron and bake that weekend hangover into oblivion! Ingredients 1 teaspoon egg replacer 2 tablespoons water 1/2 cup peanut butter 1/2 cup vegan margarine (I use Nuttelex) 1 teaspoon vanilla essence 1/2 cup caster sugar 1/2 cup brown sugar 1 1/2 cups self-raising flour 1/2 cup crushed peanuts 3/4 cup Whittaker's dark chocolate, finely chopped Method Preheat the oven to 160°C and line two baking trays with baking paper. Add the egg replacer to the water and set aside. Mix together the peanut butter and Nuttelex...

Continue reading

BBQ Chicken Pizza

Difficulty: Easy Serves 2 I've recently started working again, so during the week it can be difficult for me to post more complex recipes. However it's highly likely that you're working too, in which case you might be interested in saving time whilst maximising deliciousness. I'm going to be more adventurous soon and make my own pizza bases for my upcoming Italian themed dinner party and I'll definitely post the recipe but in the meantime, a store bought base will suffice. Veganism does not always mean you have to miss out on your favourite pizza toppings of  your non-vegan yesteryear and this becomes abundantly clear when you taste this sucker! Ingredients 1 large pizza base 1/4 cup barbecue sauce 1 teaspoon minced garlic 1 cup mock chicken...

Continue reading

Watermelon & Mint Daiquiris

Difficulty: Easy Serves 2 Watermelon is definitely one of my favourite summer fruits. It's perfect for juicing, so I thought I would combine some watermelon with mint to make some fresh daiquiris! I'm lucky enough to have a Magic Bullet, so whipping these babies up was a breeze. I'm sure that far out dude Berman from the infomercials would love to have a sip on one of these from a party mug (which I do have), but in the name of aesthetics I opted for traditional glassware. Ingredients 4 cups seedless watermelon, chopped (obviously remove the skin first) 4 shots white rum Juice of one lime 2 tablespoons sugar syrup (basically just sugar and water boiled) 8 ice cubes Handful of mint Method Depending on the size of your blender, you...

Continue reading

Mystery Burgers

Difficulty: Easy Makes about 10 burgers What can you do with a near bare pantry when it's dinner time? Make Mystery Burgers! Luckily I had enough in my pantry and some salad items, all I needed to do was grab some bread rolls and I was good to go. The main ingredient is nutmeat, but whatever else you add is entirely up to you. Nobody will know or care about what's in it when they taste it! Ingredients 1 can nutmeat 1 can cannellini beans 1 onion, finely chopped 1 teaspoon minced garlic 1 tablespoon dried basil 2 tablespoons vegan Worcestershire sauce 1/2 cup breadcrumbs (plus extra for coating) Salt and pepper to taste Method Add all ingredients to a large bowl and use a potato masher to ensure everything is well combined. Roll...

Continue reading

Creamy Roast Pumpkin & Spinach Pasta with Cashews

Difficulty: Medium Serves 4 There are a million possibilities when it comes to pasta. However when you're vegan, these options can be severely limited. With more and more new dairy alternatives popping up, the standard tomato pasta sauces a thing of the past and rich, creamy sauces are becoming easier to create! Ingredients Olive oil 1/2 kent pumpkin, deseeded, skinned and cut into small cubes 4 spinach leaves, rinsed and finely chopped 1 375g packet of spiral pasta (I use vegeroni) 1 red onion, chopped 1 teaspoon minced garlic 1 carton Soyatoo Cooking Cream 1 tablespoon cornflour Salt and pepper to taste 1/2 cup cashews Cheezly (optional) Method Preheat oven to 200°C. Spread pumpkin cubes on a baking tray and drizzle with olive oil and bake for 20 minutes. Meanwhile, in a microwave vegetable steamer, cook the spinach...

Continue reading

Ginger and Lemon Cheesecake

Difficulty: Easy Serves 10 While most people spent their Friday night celebrating the end of the work week, I stayed home in my pyjamas that I had been in all day. At around 8.30pm I decided to do something productive and popped down to the supermarket to purchase ingredients. Supermarkets are kind of creepy later in the evening, especially on "non-school nights" and the clientele is the opposite of what you'll find during the day. I spotted one guy holding two cheap casks of wine while his friend purchased a few packets of microwave popcorn, which proved to me that my night could be worse. Anyway, I decided to make a Ginger and Lemon Cheesecake using gingernut biscuits for the base, some...

Continue reading

Aum Ultra Hydrating Rose Facial Toner

Price: $26.95 AUD Where to Buy: www.aumbeauty.com for stockists As I have said before, I don't suffer from many skin problems however I do enjoy the ritual of skincare. Recently I caught wind of a newish skincare range: Aum Anti Age Organics and got my little vegan hands on some of their Ultra Hydrating Rose Facial Toner. The first thing I liked about this product is the packaging. Upon opening the outer box, a brown bottle is revealed that almost looks like a vessel for magic potions, and in a way I guess it is. Apart from the aesthetics of the toner, what does it do? Well, the product hydrates, with the help of Hyaluronate. When applied to my skin, I did feel refreshed...

Continue reading

“Chicken” and Creamed Corn Soup

Difficulty: Easy Serves 4-6 Now I have mentioned before that I'm not a great lover of soup, but I am yet to mention my irrational fear of corn. No sir, I do not not trust corn kernels; the way they squeak when they come into contact with each other or teeth is almost too much for me to handle. Since I do in fact enjoy the taste of corn, I have been trying to overcome this fear by cooking with it. This soup is deliciously tasty and works well as the perfect accompaniment or as a meal on its own. Has this soup cured me? I do hope so, now I can focus on my issue with sliced tomato...

Continue reading

Pavlova Berry Bites

Difficulty: Medium Makes 25-30 I'm constantly trying to find ways to veganise traditionally non-vegan foodstuffs. I wouldn't say pavlova was a staple in my non-vegan life but I don't like the feeling that I am missing out on something potentially delicious. Today I decided to combat this feeling with the aid of a vegan meringue mix, made by Angel Food in New Zealand. My Pavlova Berry Bites are fresh, light, flirty and delicious, perfect for any afternoon tea or party. I wish I was munching on one right now. Ingredients Angel Food Vegan Meringue Mix (enough to make the recipe for 25 on the back of the packet) 1/4 cup cold water 2 1/2 teaspoons vanilla essence 3/4 cup caster sugar 1 carton of Soyatoo Topping Cream Strawberries,...

Continue reading

Meaty Massaman Curry

Difficulty: Medium Serves 4-6 Massaman curry is dope but the difficult part is either a) finding a curry paste without shrimp/fish or b) having the energy to make your own curry paste. I recently found a Massaman curry paste at Woolworths in a tidy, yellow can that to my surprise doesn't contain shrimp or fish! Combined with beef style chunks and potato, this little can packs a big punch in the flavour department. Ingredients 1 brown onion, cut into small chunks 8 potatoes, peeled and cut into chunks 1 packet of beef chunks, cut into smaller pieces 1 can of Maesri Massaman Curry paste 2-3 cans of light coconut milk Chopped peanuts to garnish Method In a large saucepan or wok, lightly fry the onion in some olive oil. Add the curry...

Continue reading

Greek Salad

Difficulty: Easy-Medium Serves 4 I don't have to tell you that the weather in Australia has been totally crazy lately. The heat this weekend has been absolutely unbearable and I thought I would take the time out from moving to make a Greek Salad. I hear you asking "hang on a second, isn't the main ingredient fetta cheese?" Well yes, it is, but Mum has been working on a vegan "fetta" lately and it's absolutely banging. Ingredients "Fetta" 350g high protein, firm tofu Brine from one large jar of capsicum stuffed, green olives 1 tablespoon dried mint 1 teaspoon white vinegar 1 teaspoon nutritional yeast 1/2 teaspoon salt Dressing 1/4 cup olive oil Juice of one lemon 1 teaspoon caster sugar 1/2 teaspoon salt A dash of white vinegar Salad 1 large cucumber, sliced then cut in half 1...

Continue reading

Scrambled Tofu

Difficulty: Easy Serves 2 Do you like scrambled tofu? I don't really. It's usually too watery and/or completely void of any flavour whatsoever. I thought I would challenge my stance on scrambled tofu by whipping up my own for breakfast this morning. I challenged, I cooked, I conquered and I will definitely be making this one again! Ingredients 350g high protein tofu 2 tablespoon Worcestershire sauce 2 tablespoon soy sauce 1 tablespoon wholegrain mustard 1 teaspoon mince garlic 1 small red onion, chopped 1/2 cup red capsicum, chopped 1/2 cup cherry tomatoes, juice squeezed out and chopped into quarters 1/4 cup sliced black olives 2 rashers of facon, cut into chunks 1 handful of baby spinach leaves Salt and pepper to taste Method First, crumble the tofu into a bowl. Add the sauces and mustard to the tofu...

Continue reading

Rocky Road Cheesecake

Difficulty: Easy-Medium Serves 10 I once tried some vegan marshmallows and after tasting them I was less than impressed with the texture and the taste. Recently I caught wind of some new marshmallows called Dandies, made by Chicago Soy Dairy and thought I would give them a try. My initial thought was "what the eff?! These are amazing" and then my mind instantly went into overdrive thinking of all the banging vegan goodies I could make with them.  Rocky road was the first recipe to come to mind but then I thought, why the heck not bump up the deliciousness and make this bitch into a cake? Now I don't need you to tell me this was a great idea, but you...

Continue reading

Rosewater and Strawberry Cheesecake

Difficulty: Easy Serves 10 I've done a lot of creamy and chocolatey cakes on Like A Vegan, so I thought it was about time I did something a little fruity. This flirty little number has a subtle aroma of rosewater that cannot be beat! Ingredients 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1 carton of Soyatoo Topping Cream 1 tub Tofutti Better Than Cream Cheese 1/2 cup icing sugar 1/4 cup rosewater 2 drops pink food colouring Fresh strawberries, cut into slices Method Grease a springform pan. In a large bowl, crush digestive biscuits until fine. Add the caster sugar and margarine and mix well. Press the biscuit mixture into the base of the tin firmly and evenly, set aside. In a large bowl, combine Soyatoo and cream cheese. Add the rosewater...

Continue reading

Tiramisu

Difficulty: Medium-Hard Serves 10 For a while now I have wanted to try Tiramisu however the complexity of it all and my laziness never allowed me to do it. Since I have some time off work I thought there was no better time to try it. My brother doesn't drink alcohol and my sister-in-law is breastfeeding, so I made this an alcohol free affair. If you would like to use alcohol, you can add 1/2 cup of Marsala (if you can find a vegan one) to the coffee. This is an impressive cake to whip out at a dinner party plus it's delicious! Ingredients 2 teaspoons of egg replacer 2/3 cup water 2/3 cup canola oil 2 cups of soy milk 1 teaspoon salt 1 1/2 cups caster sugar 2...

Continue reading

Beef Stroganott

Difficulty: Easy-Medium Serves 6 I don't remember eating a great deal of beef as a kid, but I do remember Mum's beef stroganoff. It doesn't require a great deal of preparation and basically cooks with minimal supervision so it's super easy to throw together. The mushroom sauce in the recipe I found at a Jewish supermarket in Bondi but any kind of vegan-friendly mushroom sauce or soup should do fine. Ingredients 1 packet of beef style chunks 1 tablespoon Nuttelex 1 large onion, chopped 2 cups of mushrooms, sliced 3 cups of water 2 packets of mushroom sauce 1 cup of frozen peas 1/3 cup Tofutti Sour Supreme Plenty of salt and pepper to taste Method Defrost the beef style chunks and cut each chunk in half, set aside. Melt the Nuttelex in a wok...

Continue reading

Inika Liquid Mineral Foundation

Where to Buy: www.inika.com.au Price: $59.95 Most of the vegan-friendly foundations on the market nowadays are quite inexpensive, however they rarely provide enough coverage to make it look like I am actually wearing any make up! By the end of the day it has completely worn off which is a massive hassle as you need to wash it off and start all over again. I don't wear a lot of make up, but when I do, I would like it to look like I am actually wearing something as opposed to a sheer coverage with a slight tint. For a while now I have been searching for a foundation that suits my needs and am more than willing to pay a little more...

Continue reading

Curried Vegetable and Chicken Pie

Difficulty: Medium Serves 6 I consider myself to be quite talented at making pies and the people I feed tend to agree. I made this for a dinner party a while ago and the gang loved it so I thought I would cook it up again and share the recipe. If you don't have mock chicken, feel free to use tofu or just leave it out, the vegetables alone are just as tasty. Ingredients 3 sheets of vegan puff pastry (I use Pampas) 1/4 Kent pumpkin, cut into cubes 2 carrots, cut into cubes 2 potatoes, cut into cubes 1 turnip/swede, cut into cubes 1 teaspoon mince garlic 1 red onion, roughly chopped 1 cup of frozen corn and peas 1 small packet of mock chicken chunks, thawed 1 cup Nuttelex 1/2 cup plain...

Continue reading

Sukin Organic Skincare

Price: From $9.95 AUD Where to Buy: www.sukinorganics.com for stockists Thanks to good genetics and my vegan diet, my skin isn't too difficult to manage. I still maintain a basic skincare regime however I am always keen to try new products to see how they work with my skin. Sukin have a bitching skincare line however they make hair products and some household products as well. They also boast quite an incredible list of ethical credentials: Carbon Neutral Made in Australia No Animal Testing Free from Sodium Lauryl Sulphate Free from Sodium Laureth Sulphate Free from Animal Derivatives Free from Harsh Detergents Free from Petro-chemicals Free from Artificial Colours Free from Synthetic Fragrances Free from Triethanolamine Free from Mineral Oils Free from Parabens So what the heck do the products contain and what do they do?! Well I...

Continue reading

Hearty Vegetable Soup

Difficulty: Easy Serves Four I've said it before and I'll say it again, I'm not the biggest fan of soup. However these unseasonably cloudy Sydney days allow me to pretend that it's winter again and forget that a hot, sticky Christmas is but weeks away. Plus I seem to be pretty freaking good at making soup, so it seems like a waste of my talents not to make it! Ingredients 3 cloves garlic, chopped Handful of basil, chopped 1 brown onion 1 carrot 1 zucchini 1 swede (turnip) 3 potatoes 2 stalks of celery 1 leek 1.5 litres of water 4 beef style stock cubes 1 teaspoon plain flour 2 tablespoons tomato paste 1 tablespoon nutritional yeast Salt and pepper to taste Method Cut all of the vegetables into even chunks. You can peel them if you want to however...

Continue reading

White Chocolate & Macadamia Ice Cream Sandwiches

Difficulty: Easy Makes 9 pieces Summer is just about here for us Australians so I thought I would try another ice cream sandwich. This time with delicious chunks of macadamia nuts and white chocolate, it's the perfect summer dessert. My taste testers are sure to demand more and more of these as the weather heats up, so keep an eye out for plenty of variations. A word of warning though; in your haste to access this sweet treat, don't make the mistake of dropping one third on the floor (sad but true story). Ingredients 1 packet of Arnott’s Nice biscuits (yep, vegan!) 2 cartons of Soyatoo Whipping Cream 1 can of Soymilke Soy Condensed Milk 2 tablespoons of vanilla essence (more or less depending on your desired...

Continue reading

Crispy Peanut Butter Balls

Difficulty: Easy Makes about 15 balls So, I've tempted a couple of work colleagues into doing Vegan November by promising a delicious vegan treat every week! Last week I made Peanut Butter Blondies from Vegan Cookies Invade Your Cookie Jar and I'm continuing the peanut butter theme with my very own recipe. A crisp and creamy centre is smothered with a layer of bittersweet chocolate, perfect for a dinner party treat or nicely boxed as a gift. Ingredients 1 cup peanut butter 1/2 cup brown sugar 1 teaspoon vanilla essence 1/2 cup granulated nuts 1 cup Rice Bubbles 1 block (250g) Whittaker's Dark Chocolate, melted Method In a large bowl, combine peanut butter, sugar and vanilla. Add the nuts and Rice Bubbles, mix well. Using a tablespoon as a measure, roll the peanut...

Continue reading

Meaty Lasagne

Difficulty: Medium Serves Four I've never really been a lasagne person, but occasionally I'll taste one that blows my mind. This is one of those times and I'm quite proud that it's my own recipe that has impressed me! This recipe makes a double layered lasagne but if you're one of those all out, zany "I like a tower of lasagne" types, just double the recipe and she'll be apples. Ingredients 2 1/2 cups TVP 3 beef style stock cubes, I use Massel 1 tablespoon minced garlic 1 small red onion, finely chopped 2/3 to 1 large jar of tomato pasta sauce 1/3 cup Nuttelex 1/4 cup plain flour 1/2 cup soy milk 3 large sheets of instant lasagne Salt and pepper to taste Handful of pine nuts Method Preheat oven to 180°C Prepare the TVP as per packaging and...

Continue reading

Double Deckadent Mousse Cake

Difficulty: Medium-Hard My family had an argument over what to call this cake, that's how good it is. To be honest with you, no name can do it justice. If you liked my Chocolate Mousse Cake, you will absolutely adore its Double Deckadent cousin. Sporting all of the delicious features of it predecessor, DD goes that extra mile with a creamy layer of white chocolate. OMG indeed. Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1/3 cup cocoa powder Topping Layer 1 2 cartons of Soyatoo Topping Cream 1 large block (250g) Whittakers Dark Chocolate (not the Ghana Dark) or another vegan chocolate of your choosing, melted 1/2 cup icing sugar Topping Layer 2 2 cartons of Soyatoo Topping Cream 2 1/2  blocks (250g) Sweet William...

Continue reading

Synthesis 345 Organic Skincare

Price: From $54.95 AUD Where to Buy: www.synthesis345.com.au I've always had pretty good skin, I didn't have acne has a teenager and I manage to avoid embarrassing blemishes so I have never really had to employ a strict skincare regime. I wash my face in the shower, occasionally exfoliate and wear moisturiser during the day. I didn't think my skin could improve much, that was until I was asked to trial some of Synthesis 345's skincare range. Synthesis 345 is a skincare range that boasts many certifications: Organic Sustainable Fair Trade Australian Made Cruelty Free Vegan What's a Bioactive Anti-Ageing Phytonutrient? You mean you don't know? Now I'm only 22, so at this point I'm not too concerned with the effects of ageing but according to the Synthesis 345 website,...

Continue reading

Beef & Tofu Hotpot

Difficulty: Medium Serves Four In the spirit of Season Treasons, in addition to these unseasonably chilly evenings, I'm rolling out an old favourite! This is honestly one of the most deliciously tasty meals you can make. If you don't have beef, just use tofu, the texture will be different but your taste buds will still be screaming for more! Ingredients 3 tablespoons plain flour 1 tablespoon dried mixed herbs 1/4 teaspoon dried basil 1/2 packet of beef style chunks, cut into smaller pieces 1/2 block of firm organic tofu, cut into cubes 2 beef style stock cubes (I use Massel) 1 tablespoon tomato paste 2 tablespoon soy sauce 2 worcestershire sauce 5 cups water 2 bay leaves 1 large brown onion, cut into chunks 1 parsnip, cut into chunks 2 carrots, cut into chunks 1 swede (or turnip),...

Continue reading

Pumpkin Soup with Ginger

Difficulty: Medium Serves Four (or two if you want larger servings) 'Season Treason' is a term that my brother and I assigned to activities that are typically performed in one season but are carried out in another. Eating soup as we approach summer in Australia is a prime example of this but I've always been a culinary maverick so go figure. Ingredients 1 brown onion, chopped 1 teaspoon minced garlic 1 tablespoon minced ginger 1 teaspoon ground nutmeg 750mL to 1L boiling water (depending on desired consistency) 4 chicken style stock cubes (I use Massel) 1/2 Kent pumpkin, cut into small cubes 1 large potato, cut into small cubes 1/4 cup soy cooking milk (I use Carnation) Salt, pepper, Tofutti Better Than Cream Cheese and chives to serve Method In a stockpot, fry the onion,...

Continue reading

Chocolate Mousse Cake

Difficulty: Medium Now, I haven't posted in a little while and I apologise however I think all will be forgiven once you try this number.  My chocolate mousse cake features a rich, creamy layer of chocolate mousse on a crunchy, chocolatey biscuit base and the perfect and quick solution to your dessert dilemmas! So put your tongue back in your mouth and get into the kitchen. Keep your eyes peeled for the Day & Night Mousse Cake which I'll be posting soon! Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1/3 cup cocoa powder Topping 2 cartons of Soyatoo Topping Cream 1 large block (250g) of Whittakers Dark Chocolate (not the Ghana Dark) or another vegan chocolate of your choosing, melted 1/2 cup icing sugar Method Grease a springform pan. In...

Continue reading

Prawn and Tofu Moneybags

Difficulty: Medium Makes 24 Moneybags Coming up with finger food for a non-vegan occasion can be a tough one. Teamed with a tangy dipping sauce, these tasty  morsels are packed full of deliciousness and will ensure that your addition to the table is gobbled up in no time. You might want to eat a few beforehand though because after these babies are devoured, the vegan snack options will be gone! Ingredients 9 sheets of filo pastry, thawed One red onion, very finely chopped One carrot, very finely chopped 12 mock prawns, finely chopped 1/2 block of firm tofu, finely chopped 1 tablespoon of galangal 1 tablespoon of jarred lemongrass 1 handful of fresh mint, finely chopped 1/3 cup vegan fish sauce (or soy sauce) 1/4 cup Nuttelex, melted For the Dipping Sauce 1/4 cup soy...

Continue reading

Cookies ‘n’ Cream Ice Cream Sandwiches

Difficulty: Easy Makes 9 pieces Many of you enjoyed the Choc-Mint Ice Cream Sandwiches so I thought I would continue to add variations on this theme to provide some inspiration. Your imagination can run wild with these slices and you can make any flavour your little heart desires. This time around I made cookies 'n' cream, an extremely popular ice cream flavour that will be sure to please the toughest of anti-vegans! Ingredients 1 packet of Arnott’s Nice biscuits (yep, vegan!) 2 cartons of Soyatoo Whipping Cream 1 can of Soymilke Soy Condensed Milk 2 tablespoons of vanilla essence (more or less depending on your desired strength) 1/2 a packet of cream filled chocolate cookies, crushed (a lot of Australian Oreo varieties are vegan-friendly!) Method Line a freezer-safe, rectangular dish...

Continue reading

Spinach and Cheese Rolls

Difficulty: Easy-Medium Makes 8 rolls Yet another delicious bakery-style treat to add to your repertoire! These light, crispy and delightfully cheesy treats make for the perfect snack or lunch on the run. Add some salad or vegetables to the side and you've got yourself a wholesome dinner. These things are incredibly addictive though, don't say I didn't warn you! Ingredients 1 bunch of spinach, finely chopped 1/2 brown onion, finely chopped 1 tub of Tofutti Better Than Cream Cheese 1 tablespoon minced garlic 1 cup of plain flour Salt and pepper to taste 4 sheets of puff pastry, partially thawed (a lot of grocery store pastries are in fact vegan, just read the label) Method Preheat the oven to 200°C Cook the spinach in the microwave (or stove if you're that way inclined)....

Continue reading

Beefy Burgers

Difficulty: Easy-Medium Makes 9 burger patties Everybody loves a boiger! The issue is that most of the vegan-friendly patties are full of vegetables, lentils and beans which leaves us with our meaty craving unsatisfied. Veggie patties definitely have their place, heck I love em, but sometimes you just want that classic beefy taste that a veggie burger cannot provide. Ingredients 2 teaspoons of egg replacer 4 tablespoons of water 2 cups of textured vegetable protein (TVP) 2 beef style stock cubes 2 cups of boiling water 1 medium onion, finely chopped 1 tablespoon of mixed dried herbs Salt and pepper to taste 1/3 cup tomato sauce 1 1/3 cup bread crumbs Method Combine egg replacer and water in a small bowl and mix well. Set aside. In a large bowl, crumble the stock cubes over the...

Continue reading

Vanilla Slice

Difficulty: Medium Makes 9 pieces You know what I think is dope? You guessed it, vanilla slice. If bakeries only knew how easy and inexpensive it was to make popular bakery treats vegan, they'd have us eating out of the palm of their hands! Unfortunately they don't, so you'll have to use this recipe to get you through this difficult time. Ingredients 2 sheets of puff pastry 1/2 cup caster sugar 1/2 cup custard powder 1 carton of Soyatoo Whipping Cream 2 cups of soy milk 2 teaspoons vanilla essence 1 teaspoon agar agar powder 2 cups of icing sugar 1 teaspoon Nuttelex 1 teaspoon vanilla essence 1/2 teaspoon strawberry essence 1 drop of pink food colouring Hot water Dessicated coconut Method Preheat the oven to 220°C. Prick the pastry sheets with a fork and bake in the oven on...

Continue reading

Creamy Potato & Garlic Soup

Difficulty: Easy Serves Two In all honesty, I'm not the biggest soup fan. However as far as soups go, this one is pretty dope. It's easy to make, creamy, tasty and extremely filling. The colder months in Australia are rapidly disappearing so get in quick to enjoy this one! Ingredients 1 brown onion, finely chopped 2 tablespoons of minced garlic 8 medium potatoes, peeled and chopped into small chunks 750 ml water 3 chicken style stock cubes 1/3 cup soy milk salt and pepper Method In a large saucepan, fry the onion and garlic in a little olive oil. Once browned, add the potato, stock cubes and water. Stir and cover. Once the potatoes have softened, remove from the heat and blend well with a stick mixer. Add the salt, pepper and soy milk and blend...

Continue reading

Banana Bread

Difficulty: Easy-Medium Makes 12 slices I don't know about you, but I think banana bread rules. A lot of people take this fruity treat for granted but it is SO easy to make vegan friendly. It's healthier too because you're using flax seeds instead of eggs, light soy milk and also Nuttelex instead of butter! Perfect for afternoon or morning tea, take it into the office and surprise your workmates with a tasty vegan surprise. Ingredients 2 tablespoons ground flaxseeds 6 tablespoons water 1 3/4 cup self-raising flour 1/4 cup plain flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2/3 cup brown sugar, firmly packed 50 grams of Nuttelex, melted 1/2 cup light soy milk (I use Vitasoy Soy Milky Light) 2 medium overripe bananas (or 4 small bananas), mashed Method Preheat oven to...

Continue reading

Gifting Baked Goods- Chocolate Chip Cookies

Difficulty: Easy-Medium Makes about 22 cookies Recipe from: Vegan Cookies Invade Your Cookie Jar Where to Buy: www.amazon.com Price: $12.21 USD + Shipping Giving baked goods as gifts is an inexpensive yet thoughtful way of showing someone you're thinking of them. Everybody loves a tasty treat on their birthday and packaged in a nice box with some ribbon, these cookies look really cute! If you haven't got Vegan Cookies Invade Your Cookie Jar, you should probably go out and get it. While I do make up a lot of my own recipes or adapt existing ones, sometimes it's nice to take a break from experimentation and use something tried and true! For this occasion I have used the simple choc chip cookies recipe from this cook...

Continue reading

Caramel Cream Pie

Difficulty: Medium-Hard I don't really have a sweet tooth but making deluxe desserts is a real passion of mine. Pies, cupcakes, cheesecakes, cookies and brownies are all in my repertoire and I particularly enjoy giving baked treats on special occasions. In a previous post I touched on the concept of 'creamth' and this dessert is the epitome of that concept. Creamy, thick and rich caramel with a light, fluffy and creamy topping all atop a crispy and sweet base is what this Caramel Cream Pie is all about. Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar Caramel Filling 1 can of Soymilke soy condensed milk 100 grams of margarine (I use Nuttelex) 2 tablespoons golden syrup 2 tablespoons agar agar powder Cream Topping 1 tub...

Continue reading

Meaty Mushroom Pie

Difficulty: Medium Serves Four I guess you could call this my "signature dish". I started making meat pies about a year and a half ago, making gradual improvements as I went along. The best thing about this pie is that you can make so many variations, don't like mushrooms? Leave them out or add some lentils or beans instead! If you can't get beef style chunks, substitute with TVP and add some beef style stock for a more meaty flavour. Ingredients 1/2 bag of beef style chunks (you can find these in a lot of Asian supermarkets), defrosted 2 sheets of thawed puff pastry (depending on the dish you're using you made need extra) 1 small brown onion, finely chopped 2 cups of button mushrooms, chopped A...

Continue reading

Tempeh and Basil Mushrooms

Difficulty: Easy-Medium Serves Two Often cooking delicious means cooking unhealthy. Lately I've been experimenting with some healthier dishes so that every time I cook it doesn't also mean a calorie fest. I don't mean celery and carrot sticks kind of healthy, just wholesome and tasty dishes that are better for me. Tempeh is high in fibre and protein, mushrooms are also high in protein as well as potassium so why not combine the two and make a super meal? Ingredients 1/3 cup kecap bango 1 teaspoon minced garlic 1 teaspoon minced ginger 4 large mushrooms 1 small red onion, finely chopped 1 small red capsicum, chopped A handful of fresh basil, chopped 1 packet of tempeh, cut into cubes 4 teaspoons Sour Supreme Method Combine kecap bango, garlic and ginger in a bowl and...

Continue reading

Chickpea Nachos

Difficulty: Easy-Medium Serves two Nachos are delicious but as we vegan amigos know, typically the things that make them so tasty are not so vegan. However with some fantastic substitutes readily available, nowadays it's super easy to make cheesy, creamy and meaty nachos while livin' la vida vegan. Ingredients 1 bag of corn chips 1 cup textured vegetable protein (TVP) 1 beef-style stock cube 3/4 cup boiling water 1 brown onion, finely chopped 2 teaspoons of minced garlic or 2 cloves of crushed garlic 1 small red capsicum, finely chopped 1 can chickpeas 1 jar taco sauce 1/4 stick of Cheezly (I use the edam style), thickly grated. 1 avocado 1/2 cup Tofutti Sour Supreme Lemon juice Paprika Method Preheat oven to 200°C Combine TVP, stock cube and boiling water in a bowl and set aside for 10 minutes. Spread out...

Continue reading

Not-So-French Toast

Difficulty: Easy Serves four Yesterday a non vegan friend of mine mentioned he had French toast for breakfast. I thought to myself "why can't I have some French toast?!" It turns out I can and now so can you, all you need are some kitchen staples and a rumbling stomach in waiting. Ingredients 1 1/4 cups soy milk 1 cup plain flour 1 tablespoon caster sugar 1/4 teaspoon cinnamon 1 loaf of bread, thickly sliced (any kind you like, I used sourdough) Method Pour soy milk and flour into a mixing bowl and stir with a fork until only small lumps remain. Stir in sugar and cinnamon. Soak the bread in the batter for about 5 minutes, two slices at a time. In the meantime, heat a thin layer of olive...

Continue reading

Tofutti Ice Cream

Where to Buy: Your local health food store Price: Anywhere from $6.00-$9.00 When I first became vegan, I found ice cream a real tough one to substitute as I wasn't really vibing on the options available in the supermarket. I thought my days of creamy, frozen treats were over until I stumbled across Tofutti ice cream. The Tofutti ice cream range offers a whole host of flavours including old classics like chocolate and vanilla but also more adventurous creations like almond bark and my favourite, better pecan. The best thing about this product is the texture; it's smooth and soft with an added element that can only be described as 'creamth'. It's perfect as an accompaniment to a cake or pie and a...

Continue reading

Creamy Spinach and Facon Pasta

Difficulty: Easy Serves two Mention fake bacon (or 'facon' as it is affectionately known) to my friend Morgan and she will no doubt tell you a story about the time I may or may not have chased her around my kitchen, slapping her with a raw rasher. That was over ten years ago and now I choose to use facon as an ingredient, not a weapon. Ingredients 1/2 packet of bowtie pasta (or whatever kind you prefer) 4 rashers of facon, I use Redwood brand 1 small red onion, finely chopped 1 teaspoon of minced garlic (or 1 clove) 1/2 bunch of spinach, finely chopped 1/4 cup cooking soy milk (or normal soy milk if this isn't available) 227g container of Tofutti Better Than Cream Cheese Handful of pine nuts Dried chives,...

Continue reading

Obsessive Compulsive Cosmetics – Lip Tar

Where to buy: www.OCCmakeup.com Price: $12.50 USD + Shipping Sick of praying to the vegan gods for fun and intense lip colour? Have no fear, OCC's Lip Tar is here! With 27 shades (and counting), you're sure to find a Lip Tar to suit any occasion. The best part? They're made for mixing, so you can make your own unique colours that nobody else will have. Don't be fooled by the tiny tube, just one drop of this stuff drenches your lips in vivid and long lasting colour. After a night out I woke up the next day with it still on! For professional cosmetics, the price for these little babies is actually quite reasonable. If you're in Australia, shipping is $15 USD...

Continue reading

White Chocolate & Macadamia Cookies

Difficulty: Easy Makes 24 cookies Fresh out of the oven, these delicious cookies are the perfect with a cup of tea or a cold glass of soy milk before bed. Ingredients 2 teaspoons egg replacer 4 tablespoons water 1 cup vegan margarine, I use Nuttelex 2/3 cup brown sugar 1 1/3 cups caster sugar 1 1/2 teaspoons vanilla essence 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted macadamia nuts 2 blocks of King William white chocolate, broken into pieces Method Preheat oven to 150°C. Combine egg replacer and water in a small bowl and set aside. Cream the butter and sugar in a large bowl. Next, beat in vanilla and egg replacer mixture. Sift in flour, salt and baking soda, combine well. Add white chocolate and macadamia nuts. Roll heaped tablespoons of mixture into balls and evenly...

Continue reading

Creamy Spinach Dip in Cob Loaf

Difficulty: Easy If there's a gathering, you can almost guarantee there'll be a spinach dip. Possibly one of the easiest yet most delicious party snacks one can add to the table but is it ever vegan-friendly? Hell no, until now that is. Whipping this up takes no time at all but trust me, all the unassuming non-vegans will be wondering why you're smirking as you watch them enjoy your masterpiece. Ingredients 1 cob loaf 1 teaspoon of olive oil 4 spring onions, chopped 1 small red onion, finely chopped 2 cloves of garlic, crushed (or 2 teaspoons of minced garlic) 250g frozen spinach, thawed 30g packet of spring vegetable soup mix 225g tub of Tofutti Sour Supreme (vegan sour cream) 1 cup of Praise Light Mayonnaise (believe it!) Salt and pepper to...

Continue reading

Choc-Mint Ice Cream Sandwiches

Difficulty: Easy The most memorable thing I "cooked" in high school were ice cream sandwiches. The thing that made it memorable? It was totally banging and delicious. I constantly attempt to recreate things I used to make when I wasn't vegan and magically transport them into the vegan realm. The advent of vegan condensed soy milk opened up many culinary doors (and windows) allowing these childhood recreations to emerge bigger and better than before. Feast your eyes...

Continue reading