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...

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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...

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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,...

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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...

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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...

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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...

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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...

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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...

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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,...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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