Vegan Egg Salad Sandwiches

Difficulty: Easy Makes 4 sandwiches Everybody loves a good sammy and even though there are SO many vegan sandwich fillings out there, I was yearning for more. Enter my Vegan Boiled Egg recipe and a few other bits and pieces to recreate the classic egg salad without any animal cruelty - premo! Note: You don't necessarily need an egg mould for this recipe but you want to make sure you can fill the whites with the yolks and chop into pieces. Ingredients Vegan Boiled Eggs (get the recipe here) 1/2 cup vegan mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon mustard 1 spring onion, finely chopped 8 slices bread 2 tablespoons vegan butter or margarine 1 small iceberg lettuce, shredded Salt...

Continue reading

Nacho Sweet Potato Fries

Difficulty: Easy Serves 1-2 If there's one thing better than sweet potato fries, it's regular potato fries but sometimes that's just not possible so we'll settle for the slightly less better thing; loaded sweet potato fries. Stuff my Nacho Sweet Potato Fries in your gob and you'll want to make them whenever regular potato fries aren't an option. All jokes aside, they are bloody delicious. I promise. Ingredients Baked Sweet Potato Fries (recipe here) Mince Mixture 1/2 cup TVP 1/2 beef style stock cube 1/3 cup boiling water 1 tablespoon olive oil 1 small onion, chopped 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon paprika 1/4 teaspoon cayenne 1 cup cooked red kidney beans, drained 1/4 cup passata Guacamole 1 avocado 1 tablespoon...

Continue reading

Cacao Oats

Difficulty: Easy Serves 2 The weekend means that you can spend a little extra time in the morning preparing something hella tasty for breakfast. These Cacao Oats won't take up too much of your chill time though, they'll be ready to take back to bed in under 15 minutes! Ingredients 1 1/2 cups rolled oats 2 tablespoons raw cacao 2 - 2 1/2 cups non-dairy milk 2-4 tablespoons agave syrup (or any sweetener you choose) 4 tablespoons tahini Raw chocolate and chocolate chips to serve Method Chuck the oats and raw cacao in a medium saucepan and pour in 2 cups of the non-dairy milk. Cook on medium-high heat for a few minutes while stirring, adding extra milk to achieve your desired consistency. Add...

Continue reading

Jalapeño Falafel Waffles

Difficulty: Easy Makes 10 I've teamed up with my friends at Orgran to make a bunch of hella tasty recipes using their easy to find, super affordable products. The best thing about Orgran though? Their stuff is a-ok for just about anybody to eat because they're: Gluten free Wheat free Egg free Dairy free Yeast free Nut free GMO free and Vegan For my first recipe, I've decided to marry together Orgran's Falafel Mix with my waffle maker to create a mind blowing treat perfect for your next party, picnic or gathering. Thanks to this amazing mix, you can whip these babies up in no time and even make them in advance to reheat in the oven when your pals arrive. My Jalapeño...

Continue reading

Miso Ramen w/ Vegan Egg + Fried Tempeh

Difficulty: Medium Serves 2 Hello, do you like making deceptively easy meals to impress your friends? Or even just to prove to yourself that you're a badass vegan cook? Well then, I think I have found your holy grail! My Miso Ramen w/ Vegan Egg + Fried Tempeh is really all you need to make for an impressive dinner party but simple enough to whip up during the week. Feel free to mix up the toppings as you wish - that's the funnest part! Ingredients Tempeh 2 tablespoons soy sauce 1 tablespoon miso paste 1 tablespoon brown sugar 300g tempeh 1 tablespoon olive oil Broth 1/4 cup soy sauce 1 tablespoon vegan Worcestershire sauce 2 tablespoons miso paste 2L chicken-style or vegetable stock 3 cloves garlic,...

Continue reading

Creamy Coconut Carbonara

Difficulty: Easy Makes 2 large serves The truth is that I'm not a massive pasta fan but when Nature's Charm asked me to develop a recipe using their Evaporated Coconut Milk I just couldn't take my mind off making a creamy pasta sauce! I'm so bloody glad I did because this pasta is off the effing chain. With a little help from my friend arrowroot powder, the sauce is wonderfully thick but hella creamy thanks to the amazing texture of the Evaporated Coconut Milk and who the hell needs pancetta when you've got my Smokey Tempeh Crumbles?! The milk itself has a hint of sweetness to it, a little coconutty in flavour and is a bit thicker than regular coconut milk which lends...

Continue reading

Gluten Free Oat + Choc Chip Cookies

Difficulty: Easy Makes 24 Choc chip cookies are indisputably the ultimate cookie you can get your greasy little mitts on but man, I love an oat cookie too. So I've done something bold, wild and crazy - I've combined oats and choc chips to create a super cookie that even my gluten free peeps can ram into their gobs. I'm sweet like that. Note: You gotta use GF oats if you're making these intentionally GF (otherwise plain ol' oats will do!) Its also worth noting that those with severe intolerance to gluten sometimes can't handle GF oats either - worth noting, I don't want your friends to hate ya! Ingredients 2 tablespoons chia seeds 1/3 cup water 1 cup vegan margarine 3/4 cup brown...

Continue reading

Jackfruit Halal Snack Pack

Difficulty: Easy Serves Two The Halal Snack Pack or HSP as it is affectionately known, has really taken off over the past 12 months or so, thanks in part to the current Australian political climate (who would've thought, right?) The other reason though is that HSPs are a taste phenomenon, one that vegans rarely get to enjoy thanks to the overall meatiness of the dish. Thanks to the Young Jackfruit in Brine by Nature's Charm I have managed to create an insanely good vegan Halal Snack Pack: Crispy chips and marinated jackfruit slathered in my quick and easy garlic sauce and sriracha before being topped with chilli and spring onion for that final tasty touch. Don't get me wrong, I love a good mock...

Continue reading

2 Ingredient Choc Hazelnut Cups

Difficulty: Easy Makes 16 Have you ever been in the situation where you need to whip up some kind of chocolatey treat but only have hazelnuts and chocolate on hand? No? Oh. Well next time that sitch occurs (and it will) remember this recipe and also remember to thank me/apologise to me later. These babies have a little bit of a Nutella-y slash Ferrero Rocher vibe going on, minus the obvious grossness that comes along with drinkin' cow's milk. Ingredients 200 grams vegan chocolate, broken into pieces 1/3 cup hazelnuts Method Preheat your oven to 180°c and line a small baking tray with baking paper. Spread the hazelnuts over the tray and roast for 10 minutes until they start to brown. Remove and allow to cool. ...

Continue reading

Garlic, Chilli + Lemon Mushroom Scallops

Difficulty: Easy Makes 24 (approx.) Before I went vegetarian, I wasn't a huge fan of seafood unless it had the heck fried out of it and that has somewhat carried onto my feelings around mock seafood. If it's too fishy tasting, I ain't gonna go near it, fam. Despite that I have always wanted to do a scallop recipe with king oyster mushrooms ever since I knew it was a thing, however I could never bloody track some down. Luckily for me, on a recent trip to Sydney I found a stack of king oyster mushrooms at an Asian grocery and was pumped to finally realise my scallopy dream! My fave thing about this recipe is that not only is it quick and easy but it makes...

Continue reading

Nature’s Charm – Banoffee Tapioca Pudding

Difficulty: Easy - Medium Serves Four I'm a huge fan of coconut stuff and jackfruit stuff, so when Nature's Charm asked if I'd like to team up with them to create a series of recipes using their products I was like "hell yes!" Over the coming months I'm going to hit you with a few dope recipes to give you some #inspo for how to use your Nature's Charm products. I don't mess with tapioca pudding often, but when I was sent Nature's Charm Condensed Coconut Milk to try I just knew that's what I had to make with it! Creamy, sticky and sweet - this is everything you remember from classic condensed milk without the gross animal cruelty associated with dairy. You thought...

Continue reading

Easy Immunity Soup

Difficulty: Easy Serves 8-10 Y'all know that if I'm making a soup like this, it's because I feel like I'm getting sick or it's too bloody late! Packed with the healing powers of garlic, ginger, turmeric, chilli and lemon plus filling and nutrient rich beans, lentils and vegetables - this soup is just want you need as the weather starts to cool down. Quick! Make it before it's too late! P.S. Summer is over and I'm really happy about it. Ingredients 2 tablespoons olive oil 1 large red onion, diced 4 cloves garlic, finely chopped 5cm x 5cm piece of ginger, peeled and finely chopped 1 piece fresh turmeric, finely chopped 1 large fresh red chilli, finely chopped Juice and grated rind of one lemon ...

Continue reading

Sweet Potato + Brown Rice Burgers

Difficulty: Easy Makes 4 Burgers are LIT but when I eat them, you'll usually find me chomping on some kind of mock meat variety. Every now and then I like to tuck in to a true "veggie burger" and this one is so freaking easy you'll find yourself doing the very same. Prep 'em in advance, pop 'em in the fridge and with a little salad and/or a bun you've got a quick lunch or dinner option ready to go. Ingredients 300g sweet potato 1 cup cooked brown rice (ain't no shame in using microwave rice - so quick!) 1 small red onion, finely chopped 1 clove garlic, minced 1/4 cup finely chopped parsley stalks 1/4 cup nutritional yeast 1 tablespoon soy sauce ...

Continue reading

7 Ingredient Cheesy Sauce

Difficulty: Easy Makes about 1 litre We all love a good cheesy sauce, right?! There are so many different ways to make a bangin' vegan cheese sauce but this one is my fave by far. It's lower in fat, carbs and calories than many others, it's nut free and gluten free plus it's super easy to make without compromising on taste because fam, you know I ain't given up taste for NOTHIN. Coat your fave pasta to make mac 'n' cheese (like I did below), make cheesy fries or fondue - do whatever you want with it, it's your life! My tip: add extra miso for a more tangy sauce! Ingredients 2 x 425g cans butter beans, drained 4 cloves garlic 2 tablespoons miso...

Continue reading

Chocolate Peanut Butter Pretzel Cookies

Difficulty: Easy-Medium Makes 24 Real talk: there is nothing pretzel-y about these cookies other than the shape but to be honest who cares because they’re cute AF, right? There is something chocolate-y and peanut butter-y about them though – and call me crazy but I think that might be because of the peanut butter and chocolate in them. P.S. You can get a similar cookie cutter here. Ingredients 1/2 cup vegan margarine 1/4 cup caster sugar 1/4 cup soy milk 1 teaspoon vanilla extract 1/2 cup peanut butter powder 2 1/2 cups plain flour 1 cup vegan chocolate 1/2 cup granulated nuts Method Cream together the vegan margarine and caster sugar until light and fluffy. Add the soy milk and vanilla extract and mix until...

Continue reading

Crispy Pomegranate Waffles

Difficulty: Easy Makes 4 Waffles While waffles are all the rage in the US, it seems like they don't get their fair share of credit Down Under. I've been a major waffle fan for years but TBH I don't see them popping up on menus very often so I end up making my own. I'm always tryna better my waffle-making technique and these guys are definitely the best so far - loaded with golden syrup, pomegranate and vegan Greek yoghurt to sorta balance out the fact that this isn't the healthiest brekkie goin' round (really tho, it's not that bad either). Ingredients 1 cup soy milk (room temperature) 1 teaspoon apple cider vinegar 1 cup plain flour 1 tablespoon cornflour 2 teaspoons baking...

Continue reading

Festive Feast: Whole Cauliflower with Cranberry Stuffing + Mushroom Gravy

Difficulty: Easy Serves 6 You wouldn't think cauliflower could be a holiday showstopper but try your hand at this recipe and you'll understand why 2016 seems to be the year of the cauliflower roast. Taste aside, the best thing about this dish is that it's so easy to make, meaning you've got more time on your hands to unwrap gifts or hide from your family. While the cauliflower itself is pretty good, it is still a cauliflower so I must insist that you make my cranberry stuffing and mushroom gravy to have with it, ok? Ingredients Cauliflower Whole head of cauliflower 1/2 cup olive oil 1 cup vegetable stock 1 tablespoon onion powder 1 tablespoon garlic powder 1/4 cup nutritional yeast 1/4 cup almond meal 1/2 teaspoon...

Continue reading

Festive Feast: Tomato + Parsley Salad

Difficulty: Easy Serves 6 It's kinda easy to go HAM on the treats over the festive season, which is why I've decided to throw a fresh and hella healthy recipe into the mix. This salad makes the perfect accompaniment to any Christmas meal and almost cancels out all that super carby, fatty sugary stuff you've been eating (kinda). Ingredients 500 grams mini heirloom tomatoes 1 bunch parsley Salt and pepper to taste Dressing 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon agave syrup Method Roughly chop the tomatoes into bite-sized pieces and chuck them into a small bowl. Follow that up by roughly chopping about 1/2 bunch of parsley and toss through with the tomatoes. In a small bowl, whisk together the olive...

Continue reading

Hello Popolo!

Popolo Artisan Gelateria Address: 172 King Street, Newcastle 2300 Website: www.popologelateria.com.au If you're staying woke, you'll know that while I'm not a hardcore dessert lover, your girl is a huge fan of iced confections and I swear I have a sixth sense when it comes to sensing a new vegan dessert option hitting a Newy business. Recently my sweet sense started tingling and that's because Popolo Artisan Gelateria had opened its doors! In one of King Street's cutest little cluster of buildings, Italian owned and operated Popolo is the perfect partner to the family's other business - Napoli Centrale (they've got vegan pizza too!) Perfectly designed signage and exterior give you a hint at what's to come when you step inside this clean and cosy little shop. Growing...

Continue reading

Spicy Jackfruit Tacos w/ Lime Slaw

Difficulty: Easy Makes 8 Much to my dismay, the warmer weather is insisting on creeping in. In an effort to tolerate and accept the unwanted increase in temperature, I'm turning my attention to what's most important - food! Jackfruit is the most excellent taco filling because you can flavour it basically whatever you want plus it has the greatest meaty texture, the perfect pal to the crunchy lime slaw you're going to stuff into those bad boys. Ingredients Jackfruit Filling 2 560gram tins of young jackfruit in brine (you should know by now to NOT buy ripe jackfruit in syrup) 1 tablespoon olive oil 1 tablespoon brown sugar 1 cup vegan chicken or vegetable stock 1 teaspoon paprika 1 teaspoon ground coriander 1 teaspoon garlic powder Up to 1 tablespoon of the sauce from...

Continue reading

No-Rice Stuffed Capsicums

Difficulty: Easy Makes 4 I love cooking as much as the next person but there comes a time when you simply cannot be effed to put in the hard yards to scrape together a decent meal. Stuffed capsicums are a perfect solution to that problemo because they take no time at all, look like you put in a bit of effort and they're dope for using up all the bits and pieces you have left in the fridge. What's your quick and easy weeknight meal? Let me know in the comments! Ingredients 2 capsicums (any colour you like) 1 teaspoon olive oil 1/2 brown onion, finely chopped 1 clove garlic, minced 2 cups vegan mince (I used Gardein but you could also use finely chopped tofu, tempeh or beans) 1...

Continue reading

Treat Yo’Self to Apple & Cinnamon Poptarts

Difficulty: Medium Makes 12 Growing up there were 3 ultimate breakfast scenarios; going out for breakfast, being allowed sugary cereal out of one of those tiny boxes, and Poptarts. You know, those little pastry things that were filled with delicious unhealthy stuff and covered in the most delicious frosting known to man-kind? Now you can make your very own vegan version that tastes like tiny little apple pies. Now that's an ultimate breakfast scenario. Ingredients Pastry 2 1/2 cups plain flour 1/2 cup caster sugar 2 teaspoons salt 1 1/2 cups vegan margarine 1/3 cup chilled water Filling 2 tablespoons vegan margarine 4 green apples, peeled and diced into 1cm cubes 1/2 cup brown sugar 4 teaspoons cinnamon 2 teaspoon nutmeg 1/4 cup almond milk Frosting 1 cup icing sugar 1/2 tablespoon cornflour 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 1/2 tablespoons...

Continue reading

Loaded Chickpea Pita Pockets

Difficulty: Easy Serves 4 I really dig a pita pocket every once in a while but I effing hate making felafel and the store-bought ones ain't usually my jive. I decided to solve this problemo by filling the pockets with something else; chickpeas! Pan-fried and spiced to perfection with salad, homemade quick pickles* (quickles?!) and hummus make these guys a healthy, satisfying and bloody easy meal to whip up in no time. These guys make the perfect addition to a BBQ and how convenient that I've chucked them out into the bloggersphere just before the 4th of July?! * If you have time to pickle the cabbage properly please do, or feel free to use store-bought! Ingredients Quick Pickles 1/4 red cabbage, shredded 1 cup white vinegar 1/4 cup...

Continue reading

Raspberry & White Chocolate Fudge

Difficulty: Easy Makes about 21 pieces Fudge is one thing that I had never really bothered with because replicating the condensed milk thing was so damned hard and the vegan ones on the market were so freaking difficult to get a hold of. Now that condensed coconut milk is pretty easy to pick up at your local supermarket (I get mine from Woolworths), both of those problems are solved and I can now make shitloads of fudge on the regular. This time around I went for a less intense but no less delicious combo of white chocolate and raspberry because the fruit cancels out the chocolate #fact. Ingredients 1 320ml can sweetened condensed coconut milk 1 tablespoon vegan margarine 2/3 cup caster sugar 1 teaspoon vanilla extract 250g...

Continue reading

Tofish Fingers – An Easy Weeknight Meal!

Difficulty: Easy Serves 4 Fish fingers are really a part of growing up for most kids but when you realise fish are cute as hell, they're very quickly taken off the menu! There are a few frozen fish finger substitutes out there and they're all fantastic but I wanted to try things a little differently with my homemade version. Simply using tofu and seaweed as a base, these guys can be whipped up super quickly and easily made gluten free with GF breadcrumbs. Ingredients 750g hi-protein firm tofu 4 sheets seaweed 1 1/4 cups non-dairy milk (I used soy) 2 teaspoons apple cider vinegar 2 cups dry breadcrumbs (make sure they're vegan) 1 teaspoon salt 1 teaspoon mixed herbs 1/4 cup nutritional yeast 2 teaspoons garlic powder Olive oil spray Vegan tartare sauce and lemon...

Continue reading

Nagisa Japanese

Address: 1 Honeysuckle Drive, Newcastle NSW 2300 Website: www.nagisa.com.au It may still be a few months til I hit Japan for a second time but when the feeling hits I don't have to travel far to get my fix of Japanese cuisine right here in Newy. Sure, we've got quite a few sushi places and a couple of other Japanese joints but none beat the taste, view and variety of Nagisa. The Honeysuckle precinct is jam packed with awesome restaurants and bars overlooking Newcastle's foreshore. There aren't a great deal of options on the strip however you can usually find something and Nagisa has a few somethings you simply have to try next time you're in the area. Lunch is the premo time to visit...

Continue reading

Rum & Raisin Fudge

Difficulty: Easy Makes about 20 pieces  When sweetened condensed coconut milk came on the scene recently, I knew my life would be changed forever. Why? Because fudge was back in my life and in a huge way. I've been playing around with a few fudge recipes this month and in a massive win for everyone involved, the easiest one turned out the best. Christmas is the perfect time for fudge because it's indulgent yet easy to make plus it's the perfect homemade gift! And what's a festive recipe without a little fruit and alcohol huh? Nothin', that's what! Ingredients 1 320mL can sweetened condensed coconut milk 1 tablespoon vegan margarine 1/2 cup firmly packed brown sugar 1 teaspoon vanilla extract 1 shot of rum (a teaspoon of rum essence will...

Continue reading

Oh Lordy! Lord of the Fries Hits Sydney Central

Address: 10A Henry Deane Plaza, 18 Lee St, Haymarket, NSW Website: www.lordofthefries.com.au If you know me IRL or follow me on Twitter, you would know that a good portion of the time I am whinging about not having immediate access to Lord of the Fries. When LOTF hit Sydney you probably noticed that whinging decrease, well now it's about to decrease a little more because Lord of the Fries have opened another Sydney location. Just inside Henry Deane Plaza, on the Haymarket side of Central, you will find this little slice of fast food heaven. It has all of your LOTFF (Lord of the Fries Favourites) like burgers, munch boxes and fries (duh) plus now they're offering breakfast and shakes, yay! The Lord invited me to...

Continue reading

S’mores Tart

Difficulty: Medium Serves 8-10 It has taken me a little while to recover from my trip and get back into the kitchen but you guys know that when I take a break, I come back with something hella sweet for you, right? Now that it's winter, I wanted to make a dessert that suits the climate and nothing says winter like s'mores! I added a little sophistication to this classic treat by turning it into a tart that looks so good you can take it along to any winter function. Making your own marshmallow sounds extremely daunting but trust me, it's easy as pie...

Continue reading

BBQ Jackfruit Buns

Difficulty: Medium Makes 12 large buns If you've ever hit up a yum cha restaurant, you would know that the BBQ pork bun is a menu staple. As a seasoned yum cha eater, I've sampled a few vegan versions in my time but thought it was about time to make my own. I've always been a fan of using jackfruit as a pulled pork substitute and thought I would use it as an ingredient in this dish. These buns are quite large but you could always adapt depending on the occasion. Ingredients Dough 1 tablespoon caster sugar 1 1/4 cups warm water 1 1/2 teaspoons dry instant yeast 1 teaspoon baking powder 3 cups plain flour 1/2 teaspoon salt Filling 2 x 550 gram cans young jackfruit in brine (do not get...

Continue reading

Choc Mint Macarons

Difficulty: Medium Makes 12 You thought your macaron days were over, right? WRONG! Call in sick to work, cancel your lunch date and turn your phone off. It is mandatory that you drop everything right now and make some of these bitchin' choc mint macarons. Thanks to the magic of the humble chickpea, you add these little French treats to your all-vegan baking repertoire. BRB eating them all. Ingredients Macarons 1 cup almond meal (use the one without brown flecks) 1 cup icing sugar 1/3 cup liquid from canned chickpeas 1/2 teaspoon xanthan gum 1/3 cup caster sugar 1/2 - 1 teaspoon peppermint essence 2-3 drops green food colouring Chocolate Ganache Filling 300 grams vegan dark chocolate 1/4 cup coconut cream Method In a medium bowl, sift together the almond meal and icing sugar. Set aside. Whisk...

Continue reading

Sang Choy Bow

Difficulty: Easy Serves 6 Quick and easy dinners are what I'm all about these days, especially during the week. My sang choy bow is the king of easy dinners, perfect for these hot summer nights and next-day lunches. Use this base recipe and use it as an excuse to use up and spare veg you've got hanging out in the fridge, your vegetable crisper is the limit! Ingredients 2 cups textured vegetable protein (TVP) 1 1/2 cups beef-style or vegetable stock 1 tablespoon peanut oil 1 small red onion, finely chopped 2 cloves garlic, minced 1 teaspoon minced ginger 1 carrot, finely diced 1/2 cup green peas 1/2 cup corn kernels 1/3 cup soy sauce (make sure it's gluten free) 2 teaspoons sesame oil 1 teaspoon brown sugar 6 iceberg lettuce leaves Fresh chilli and spring onion...

Continue reading

Spaghetti Squash w/ Tomato & Cannellini Beans

Difficulty: Easy Serves 2-4 If you follow me on Twitter, you would know that I am a huge fan of spaghetti squash. It's subtle flavour lends itself perfectly to so many dishes while its spaghetti-like texture magic! For years it has been near impossible to track down, except for rare occasions at the farmer's market however this week I stumbled across a bunch in Coles (of all places!) Naturally I scooped one up and took it home and despite the warmer weather in Newcastle, thought I would bake my new squashy friend and fill it with delicious tomato and bean combo. Eat this as a low calorie meal or as an impressive side dish at your next dinner party. Ingredients 1 medium spaghetti squash Olive...

Continue reading

Crispy Cajun Potatoes w/ Tangy Tomato Mayo

Difficulty: Easy Serves 2 Remember shaker fries? You'd get the fries and a little sachet of flavouring, chuck 'em in a bag and shake it like a polaroid picture, resulting in crispy, potato-y, spiced goodness. I set out to make a more sophisticated version that you could serve up with your weekly meal or make a big batch for a dinner party. Either way, these spicy spuds are sure to satisfy. The ingredients I used are all gluten free, however making sure yours are too if you want to ensure they are GF. Ingredients Potatoes 12 miniature white potatoes Spray olive oil 2 tablespoons cajun seasoning 1 teaspoon paprika 1 teaspoon salt Tangy Tomato Mayo 1/4 cup vegan mayonnaise 1/4 cup tomato sauce 1 clove garlic, crushed 1 teaspoon dried mixed herbs Method Preheat the oven to 200°C and...

Continue reading

Deep Fried Pickles w/ Ranch Dipping Sauce

Difficulty: Easy-Medium Makes 10 You're either  a pickle person or not a pickle person so if you're the latter, close your browser now! When you grab the deliciousness that is pickles and chuck 'em in a deep fryer, magic is bound to happen. Add some refreshing ranch and now you've got yourself a party in your mouth. Ingredients Pickles Oil for a deep frying 10 large pickles 1 cup self raising flour 1 1/4 cup chilled water Salt Ranch 3/4 cup vegan mayonnaise 3 tablespoons soy milk 2 teaspoons celery salt 1/4 teaspoon cracked pepper 1 teaspoon garlic salt 1 teaspoon chopped dill Method Heat the oil in a pan or deep fryer. Allow the pickles to drain on some paper towel while you whisk together the flour and chilled water in a medium sized bowl. Dip the pickles in...

Continue reading

October Vegan Box

Price: From $26.95  Where to Buy: www.theveganbox.com You may have seen my previous post about The Vegan Box but if you're new to Like a Vegan then you're about to get excited! If you did see the previous post but needed some more convincing, this one may push you over the line. The guys at The Vegan Box sent me their October box to try and once again, I was impressed! This month's box contained: Naturalie-Boon Chocolate Square Treats - Delicious little chocolatey treats in the perfect snack size. Heaven's Pantry $15 Voucher - A website with a great selection of vegan food, supplements and lifestyle products. The Healthy Fix Taste Testers - raw, organic wholefood mixes to add to your smoothies, breakfasts and treats. Kaffe Organic Clay...

Continue reading

Deviled Eggs

Difficulty: Medium Makes 12-16 (depending on mould size) Yep, you read that right, deviled freakin' eggs! They look just like the real thing and if my memory serves me correctly, they taste pretty similar too (but of course this all comes with none of the unpleasantness of real eggs). The eggy tastes comes to you courtesy of black salt; an ingredient you can easily pick up at your local Indian grocery. The size and quantity of your batch will be dependent on the moulds you use and you can easily pick these up online for a few bucks (I used chocolate egg moulds). Take thrse guys along to your next party or picnic and they're sure to be a real hit! Ingredients Whites 1 1/2...

Continue reading

Brown Fried Rice

Difficulty: Easy Serves 4-6 Usually, I find rice a waste of valuable stomach real estate but one of the few exceptions is my brown fried rice. It's the perfect weeknight meal because it's quick and easy to make plus you can really just chuck in whatever veg you've got in the fridge. It stands alone as a solid meal but also makes a good sidekick to other dishes. Ingredients 1 tablespoon peanut oil 2 cloves garlic, crushed 1 small red onion, finely chopped 1 block extra firm tofu, chopped into .5cm cubes 1 large carrot, finely chopped 12 baby corn, chopped 450 grams cooked brown rice 2/3 cup peas (frozen or fresh) 1/2 cup pineapple chunks 1/4 cup soy sauce (make sure it's GF) 2 tablespoons Worcestershire sauce (make sure it's  GF and vegan!) 1...

Continue reading

Salted Caramel Cookies

Difficulty: Easy-Medium Makes 24 I remember the first time the concept of salty and sweet was introduced to me via popcorn. At first I was dead set against it but it soon become one of my favourite things. Salted caramel is all the rage these days, so I thought I would give it a good ol' vegan crack and see what I could come up with. The possibilities are endless with this stuff but drizzle it on top of a crunchy vanilla cookie and you've got yourself the ultimate indulgence. Ingredients Cookies 1 cup vegan margarine 1 cup caster sugar 1/2 cup brown sugar (lightly packed) 1 teaspoon vanilla extract 2 cups plain flour 1 teaspoon baking powder 1/4 teaspoon baking soda Salted Caramel 1 cup caster sugar 1/3 cup vegan margarine 1/4 cup almond...

Continue reading

Mediterranean Pasta

Difficulty: Easy Serves 4 If you're like me, you probably have olives, semi-dried tomatoes and capers in your fridge at all times so whipping this dish up is a pretty simple exercise. The pan-fried capers add a little punch and with a sprinkling of my vegan parmesan, you're good to go with this easy weeknight dinner. Ingredients 1 500gram packet pasta 1/4 cup olive oil (plus some extra for frying the capers) 1/3 cup baby capers, drained Squeeze of lemon 1 cup pitted kalamata olives 1 cup semi-dried tomatoes Vegan Parmesan to serve Salt and pepper to taste Method  Cook the pasta as per packet directions and drain. Add some olive oil to a frypan (about .5cm deep) and when hot add the baby capers. Cook until crisp and drain on paper towel. Toss the...

Continue reading

Aloo Baingan

Difficulty: Easy Serves 4  This is my favourite dish at my favourite Indian joint in Newcastle so while I knew I was never going to achieve that kind of greatness, I thought I would give it a shot. Aloo Baingan is a wicked combo of potato and eggplant with just a few spices added, but the real zing comes from amchur, a dried mango powder which you can pick up from your local Indian grocery. Ingredients 2 eggplants (about 15cm-120cm in length) Salt 5 medium potatoes 1 small brown onion 2 tablespoons vegetable oil 1-2 teaspoons chilli powder (adjust according to your tolerance) 1 teaspoon turmeric 2 1/2 teaspoons garam masala 2 teaspoons amchur Method Chop the eggplants into roughly 2cmx2cm cubes before chucking into a colander and covering in salt. Set aside for...

Continue reading

Bean Ball Subs with Cheesy Sauce

Difficulty: Medium Makes 4 Big Ass Subs Bet you thought your meatball sub days were behind you when you went vegan, huh? Well I hope you're sitting down because these bean ball subs are going to change your life. Plus we're kicking it up  a notch with a super creamy, cheesy sauce - yeah, that's right! The bean balls and sauces themselves are all soy and gluten free so pop these on some GF bread and there's another gluten free meal to add to your repertoire. Ingredients 1/2 recipe of my Bean Balls in Marinara Sauce 2 baguettes 2 cups baby spinach leaves Cheesy Sauce 1 cup cashews (soaked overnight) 1 cup non-dairy milk (not soy for soy free dudes, obvs) 1/3 cup nutritional...

Continue reading

Bean Balls in Marinara Sauce

Difficulty: Easy-Medium Makes 24 Cold winter nights call for hot, tasty meals and these bean balls certainly fit the bill. Especially great for fussy ones, you can fill these guys with a bunch of secret veggies to pack some extra punch. Smother them in my fragrant marinara sauce and serve 'em up on top of spaghetti, with salad or vegetables. They're also soy and gluten free so they're the perfect meal for just about anybody! Ingredients Bean Balls 1 carrot 1 small red onion 2 cloves garlic, minced 1 can kidney beans 1 can cannellini beans 1/3 cup chopped basil 1/3 cup chopped parsley 1/4 cup nutritional yeast 2 tablespoons Worcestershire sauce (make sure it's vegan and gluten/soy free) 2 tablespoons tomato paste 3/4...

Continue reading

Chorizo Soft Tacos with Lime Mayo

Difficulty: Medium Makes 8 If we're talkin' tacos, I much prefer soft shell over hard shell because they're easier to eat and don't leave a big mess behind when they fall apart mid-bite. And if we're still talkin' tacos (and I usually am), these chorizo numbers are some of the best I've ever had. I like to keep it simple with some baby kale, avocado and a drizzle of lime mayo for good measure. Note: If you're after a soy-free option make sure your tortillas and mayo are free from soy. Ingredients Smokey Vegan Chorizo (you'll need all of it) 8 mini tortillas (store-bought or make your own using this recipe) 3 handfuls baby kale 1 ripe avocado, peeled and chopped into cubes 1/2...

Continue reading

Peanut Butter & Jelly Blondies

Difficulty: Easy Serves 12 Blondies don't seem to be as much of a thing here as they are in the US but I simply don't know why. They're the perfect treat to whip up at a moment's notice with stuff you probably already have in your kitchen. I added jam (or jelly) to this one to add a little extra somethin' somethin' but you can leave it out and they'll be just as awesome. Ingredients 1 1/2 cups packed brown sugar 1/2 cup vegan margarine 1 cup smooth peanut butter 1 teaspoon vanilla extract 2 tablespoons almond milk 1 1/2 cups plain flour 1 teaspoon baking powder 1/4 cup raspberry jam Method Preheat oven to 180°C and grease a 10"x10" baking tin. Using an electric...

Continue reading

Artichoke + Potato Soup

Difficulty: Easy-Medium Serves 4 Making soup is so easy and this time of year is perfect for making large pots of soup and my secret is to make a batch over the weekend so my lunches for the week are sorted. Artichokes look amazing and were on sale at my local supermarket, so I decided to use them to make this light yet satisfying soup. Served with crusty bread, this is the perfect winter warmer. Ingredients 2 tablespoons olive oil 4 globe artichoke hearts (this video may help), chopped 1 leek (white parts only), chopped 4 French shallots (or a small brown onion), finely chopped 3 cloves of garlic, crushed 3 large potatoes, peeled and cubed 1 handful of parsley, chopped 1 sprig...

Continue reading

Bread & Butter Pudding

Difficulty: Easy Serves: 8-10 This is one to add to the winter dessert rotation! I've never made a bread & butter pudding in my life but now that winter is setting in, I thought it might be time to give it a go. If you have made one before, you'll notice this method is less than traditional but hey, I'm not the traditional type! You can whip this up while dinner is cooking and have it out of the oven once you've finished dinner. Ingredients Main Ingredients 8 thick slices of white bread 1/3 cup vegan margarine 1/2 cup sultanas 1/4 cup demerara sugar Custard 1/2 cup caster sugar 1/4 cup plain flour 2 tablespoons corn flour 1 teaspoon cinnamon 1 tablespoon lemon zest 2 cups...

Continue reading

Lentil Bolognese

Difficulty: Easy - Medium Serves 4 My brother was recently told not to eat soy so I've been trying to make tasty and satisfying meals without relying on tofu and soy-based mock meats. It can be tricky but I've managed to come up with a few bloody good recipes; this Lentil Bolognese is one of them and will be added to my rotation. Ingredients 3 cloves garlic, crushed 1 red onion, finely chopped 1 large carrot, peeled and finely chopped 3 cups cooked lentils 1 800gram can diced tomatoes 1/2 cup vegan beef style stock (or vegetable) 2 tablespoons vegan Worcestershire sauce (make sure it's soy free too) 1/4 cup brown sugar 1 tablespoon dried mixed herbs Salt and pepper to taste 1 500gram packet spaghetti Fresh basil to serve Method In a large pan, sauté the...

Continue reading

Buffalo Seitan Skewers with Ranch Dressing

Difficulty: Medium Serves 2 I really got a taste for buffalo sauce in the USA but sometimes I found it a little sour. As a result, I decided to embark on my own buffalo journey and make one that's a little sweeter. I succeeded and decided to pour it over seitan chunks, bung em on skewers and serve with a light, tangy and creamy ranch. Ingredients Seitan 1 cup gluten flour (vital wheat gluten) 2 tablespoons nutritional yeast 3/4 cup water 1 vegetable stock cube 1 tablespoon soy sauce 1 teaspoon liquid smoke 1 tablespoon olive oil Broth 6 cups water 3 vegetable stock cubes 1/4 cup soy sauce 1 brown onion, cut into chunks Buffalo Sauce 1 tablespoon olive oil 1 clove garlic, very finely minced 1/3 cup hot sauce (I used Frank's Hot Sauce but you could use...

Continue reading

Chickpea “Tuna” Salad

Difficulty: Easy Serves 2 There's nothing better than a lunch that's quick and easy to make with the added bonus of tasting wicked and that's what this Chickpea "Tuna" Salad is. You can chuck it on sandwiches, add it to a bigger salad, have it on its own or serve with crackers for a damn good light lunch. In the time it has taken you to read this little introduction, you could have already made this salad, unless you read it like super quickly, then maybe not. Ingredients 1 can chickpeas 1/2 small onion, finely chopped 2 celery stalks, finely chopped 1 tablespoon chopped chives 1/2 teaspoon garlic powder 1/3 cup vegan mayonnaise Salt and pepper to taste Method Drain the chickpeas and pop into a medium sized bowl. Using a potato masher, mash...

Continue reading

Curry Spiced Popcorn

Difficulty: Easy Serves 4 OK I admit it, I'm a popcorn fiend! But why wouldn't I be? It's light, crispy and oh so easy to make, plus you can make it sweet, salty or a mixture of the two! These little popped corns no longer have to be viewed as a just treat for movie time or a children's party snack, you can also create flavours that make them a classy and sophisticated delight. My Curry Spiced Popcorn recipe is flavoursome and packs a punch to spice up your next occasion. Ingredients 2 tablespoons olive oil 1/2 cup popcorn kernels 2 teaspoons curry powder 1 tablespoon nutritional yeast 1/2 teaspoon cumin seeds 1/4 teaspoon salt Spray olive oil Method Heat the olive oil in a large saucepan on high. To test it's...

Continue reading

Chunky Cashew and Basil Dip

Difficulty: Easy Makes about 1 cup   Sometimes you need to whip up a cool snack in a matter of minutes and a dope way to do this is via a dip. You got some bread or crackers nearby and you've got yourself the perfect afternoon treat! Ingredients 3/4 cup raw cashews 1 bunch basil 1 clove garlic 1 small chilli 1 tablespoon olive oil Juice of half a lemon Pinch of salt Method Chuck all of the ingredients in a blender and blend until ingredients are combined but still chunky. Serve with your favourite bread or crackers. ...

Continue reading

Gluten Free Banana Cake

Difficulty: Easy-Medium Serves 12 A work colleague handed me a bag full of very ripe bananas last week and I knew that I wouldn't be able to eat them all before it was too late. Solution? Banana cake! All of the ingredients are pretty easy to track down at your local supermarket and not only is it vegan, it's gluten free too. With a tangy cream cheese frosting to boot, this guy looks fantastic at any tea party and tastes dope as hell. Ingredients 2 cups unsweetened almond milk 1 teaspoon apple cider vinegar 2 cups gluten free plain flour 1 cup almond meal 1/4 cup ground flax seeds 1/3 cup dessicated coconut 2 teaspoons baking powder 1 teaspoon baking soda Pinch of salt 1 teaspoon cinnamon 1/3 cup agave syrup 1/4 cup coconut oil (melted) 2...

Continue reading

Conversation Candy Hearts

Difficulty: Medium Makes about 200 depending on size   You might think Valentine's Day is a lame excuse for big companies to rake it in and for sappy lovers to buy each other ugly red satin pillows but I actually think it's kinda sweet. V Day is a good excuse to show your bitchin' pals how much you care about them and if your bitchin' pals are like mine, they like lollies. The dope thing about these guys is that you can personalise them however you want to and bring back my all time favourite candy heart slogan 'Fax Me', because that's what people used to do in the olden days to ask people on dates. If you're wondering where to pick up a...

Continue reading

Rosemary and Garlic Crackers

Difficulty: Easy Makes: 36 If you're like me, you love a good vegan cheese and dip platter but until now I hadn't made my own crackers. These guys are kind of biscuity, like those oat cookies you can buy but they are so perfect with a lump of quince paste and a generous chunk of your favourite vegan cheese. They also taste great on their own if you're just looking for a bangin' savoury snack. Don't use cutters that are too big or you'll end up with giant crackers, unless you want giant crackers in which case it's an excellent idea. Ingredients 1/2 cup vegan margarine 1 1/4  cups plain flour 1 tablespoon nutritional yeast 2 cloves garlic, crushed 1/4 cup rosemary leaves, finely chopped. 1/2 teaspoon salt Method Cream the margarine...

Continue reading

“Chicken” and Waffles

Difficulty: Medium Serves 4-6 (depending on how many waffles per person!) Since my US trip I've been missing Champs in Brooklyn real bad, so I thought I'd bring Champs to me for my birthday by making some "chicken" and waffles. Waffle makers are so much fun and if you don't have one I strongly urge you to get one, you can get them for less than $50! You can use your favourite chicken substitute to make this recipe - don't worry if it's in a bigger piece, use it as is or cut into smaller bits like mine in this picture! Ingredients Basic Waffles 4 cups mock chicken pieces (I use Lamyong Soy Nuggets) 1 cup soy milk 1 1/2 teaspoons apple cider vinegar 3/4 cup dry breadcrumbs 1...

Continue reading

Vegemite and Cream Cheese Filled Pretzels

Difficulty: Medium   Makes 16   G'Day! Vegemite is one of our staples in Australia and in celebration of Australia Day, I've made a batch of Vegemite and cream cheese filled pretzels to take along to a barbecue this afternoon. If you're one of those people who don't like Vegemite, I don't understand you but you can always leave it out and have the cream cheese filling instead. Ingredients 7 grams dry yeast 2 tablespoons caster sugar Pinch of salt 1 1/2 cups warm water 2 tablespoons nutritional yeast 3 cups plain flour 2 cups bread flour 1/4 cup vegemite 1/4 cup vegan cream cheese 2 cups warm water 1 1/2 tablespoons bi-carb soda 2 tablespoons vegan margarine Rock salt             Method Combine the yeast, sugar, salt, nutritional yeast and the first lot of warm water. Mix until the yeast dissolves. Sift...

Continue reading

Australia Day Like a Vegan

Contrary to what the ads tell you, you can still be Australian without tucking into a baby sheep on Australia Day (or any animal products for that matter!) I've put together a list of some of my favourite vegan recipes, perfect to take a long to any Australian backyard barbie. Red Cabbage and Tofu Salad with Sesame Dressing This is a light, refreshing salad which is dope for the warmer weather. Israeli Couscous Jewel Salad This salad doesn't just look awesome, it tastes awesome too! Impress your guests with combination of salty and sweet flavours. Really Good Potato Salad No barbecue is complete with out a good potato salad, so why should you miss out on the fun?! Take this one along and it can be...

Continue reading

Nut and Seed Muesli

Difficulty: Easy Makes 3-4 cups Don't you hate it when you check the ingredients on a bitchin' looking toasted muesli and they've included honey? Hate no more, making your own is so easy and you can have it made in the time it takes to get to the supermarket and back. Plus you can add, sub or omit ingredients as you please to make your perfect breakfast combination. I'll never buy muesli from the shops again! Ingredients 1/3 cup sweetener syrup such as maple or agave 1/3 cup coconut oil 1/4 cup raw macadamia nuts 1/4 cup raw cashews 1/4 cup raw almonds 1/4 cup brazil nuts 1/4 cup hazelnuts 2 cups multigrain oats (or regular oats if you'd prefer) 2 tablespoons sesame seeds 2 tablespoons sunflower seeds 2 tablespoons chia seeds Method Preheat the oven...

Continue reading

Basic Waffles

Difficulty: Easy Makes 4-6 (depending on size) I recently got my hands on a waffle maker (finally) and am ready to take the waffle world by storm. Be prepared for an onslaught of sweet and savoury waffle recipes but for now, let's start with the basic sweet waffle recipe. Ingredients 1 1/2 cups soy milk 1 teaspoon apple cider vinegar 1 1/2 cups plain flour 1/2 cup corn flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup caster sugar 1/3 cup canola oil Method Preheat your waffle maker. In a medium sized bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle. Sift together the flour, corn flour, baking powder and baking soda in a large mixing bowl and add the salt. Whisk the caster sugar and oil...

Continue reading

Simple Mayonnaise

Difficulty: Easy Makes one small jar There are quite a few good vegan mayo option on the market and I use them on the reg but sometimes it's fun to make these things yourself. I'm going to make some variations on this mayonnaise for future recipes so get the basics down now and you'll know what to do later! Ingredients 1/2 300g block silken tofu 1 cup canola oil 1/2 teaspoon salt 1 teaspoon white pepper 1 teaspoon mustard powder Juice of half a lemon 1 teaspoon apple cider vinegar 2 teaspoons xanthan gum (optional) Method Chuck the tofu and canola oil into a blender or food processor and blend until well combined. Add the salt, pepper, mustard, lemon, vinegar and optional xanthan gum (this will make the mayonnaise thicker). Blend again until the mixture...

Continue reading

Jam Tart Cookies

Difficulty: Easy-Medium Makes about 24 cookies Making cookies around this time of year is such a fun thing to do, especially with friends or kids and super especially if your friends are kids. Don't stress if you can't get your hands on a jam tart mould, you can pick them up pretty cheap on eBay, otherwise just use something round to cut out shapes and make a slight imprint in the middle with your thumb to fill. Ingredients 1/2 cup vegan margarine (I use Nuttelex) 1/4 cup caster sugar Egg replacer, equivalent of one egg made as per instructions 1/2 teaspoon vanilla extract 2 tablespoons custard powder 4 tablespoons corn flour 1 cup plain flour 1/2 cup strawberry jam (or any other jam you like) Method Preheat oven to 180°C and line two...

Continue reading

Mac n Cheese Pizza

Difficulty: Medium Makes one large pizza If there's one thing I learned in America, it's that there's no shame when it comes to some carb on carb action (I knew I liked that place for a reason). I've brought that mindset back with me and I'm letting it linger for the duration of the festive season before I take it all back and hit the gym like there's no tomorrow*. *Don't hold me to the gym part. Ingredients 1 homemade pizza base (or a store-bought one if you're feeling lazy) 2 cups macaroni 1 cup raw cashews (soaked for 3 hours) 2 cups soy milk 1 tablespoon soy sauce 1 tablespoon vegan Worcestershire sauce (optional) 1 chicken style stock cube 1 teaspoon garlic powder 2 tablespoons cornflour 1/2 cup nutritional yeast Salt and pepper to...

Continue reading

Antipasto Pizza

Difficulty: Easy-Medium Serves 4 Sometimes I'm like "you know what? I don't want tomato sauce on my pizza, I just don't, okay?!" and so I don't, I don't put tomato sauce on my pizza. I put PESTO on my pizza! This pesto recipe is super easy, super quick and super freakin' tasty plus you can add whatever other antipasto flavours to make this pizza your ultimate fave. Ingredients 1 homemade pizza base 1 clove garlic 1 bunch fresh basil 1/4 cup pine nuts 2 tablespoons olive oil Juice of half a lemon Salt to taste 1 small red onion, finely chopped 1/3 cup kalamata olives 1/3 semi dried tomatoes 1/4 cup capers 1 cup vegan cheese Method Prepare my homemade pizza base as per the recipe. Preheat oven to 180°C and line a baking tray with baking paper. In...

Continue reading

The Perfect Pizza Base

Difficulty: Easy-Medium Makes one pizza base This is my favourite pizza base recipe! It's easy to make plus you can roll it out to be as thick or thin as you want. It's nice and light and goes well with all of your favourite toppings. Ingredients 1/2 cup warm water 3.5 grams dry yeast (half a sachet) 1 1/2 cups pizza flour (plus a little extra) A pinch of salt 1 tablespoon olive oil Method Start off by mixing together the warm water and yeast in a large bowl. Once the yeast has dissolved, sift in the flour gradually while stirring. As the dough starts to come together, add the olive oil and salt and continue to knead in the bowl before kneading on a floured surface until the dough is...

Continue reading

Cheeseburger Pizza

Difficulty: Easy-Medium Serves 4 Since I'm heading off to the US in less than 3 weeks, I thought it was time to prepare myself for the culinary delights that are in store. Cheeseburgers and pizzas are two things that spring to mind when I think of American fare so what better way to get ready than to combine the two and make a righteous cheeseburger pizza?! Ingredients 1/2 cup warm water 3.5 grams dry yeast (half a sachet) 1 1/2 cups pizza flour (plus a little extra) A pinch of salt 1 tablespoon olive oil 1 cup textured vegetable protein (TVP) 1 beef style stock cube 1 cup boiling water 1 clove garlic 1/4 tomato sauce (plus extra) 2 tablespoons tomato paste 1/3 cup sliced pickles 1/2 small onion, finely chopped 1 cup vegan cheese (Cheezly or...

Continue reading

Revolution Foods Cafe

Address: 175 Enmore Road, Enmore, NSW 2042 Website: www.facebook.com/RevolutionFoodsCafe I'd been hearing a lot of buzz about a new vegan joint in Enmore so while I was in Sydney this weekend I decided to check it out. As Revolution Foods is quite small, we had to wait about 10 minutes for a seat to open up which was fine because the staff were so friendly and accommodating. It's also promising when a relatively new vegan spot is packed out! When we took our seats we were presented with a menu full of what I would describe as American-ish food items like burgers, sandwiches, nuggets and chips. There were also quite a few salads on offer plus a great selection of dessert and drinks, not...

Continue reading

Raw Zucchini Pasta with Pesto

  Difficulty: Easy Makes two modest servings or one big ass serving I know I've been hittin' y'all with a buttload of crazy(delicious) dessert recipes lately so I decided to throw something out there for the raw, healthy dudes. This is probably one of the easiest things you'll make and if you manage to screw it up I would be very surprised. While it's legendary as a healthy meal in itself, it would also make a premo side dish to go along with whatever bitchin' spread you're planning. Righteous! Ingredients 1 large zucchini 1 bunch of basil 1 tablespoon olive oil 1 tablespoon pine nuts 1 squeeze lemon juice 1 small clove garlic Salt and pepper to taste Method Using a vegetable peeler, peel ribbons of zucchini along the long edge until you...

Continue reading

Red Velvet Pancakes with Maple Cream Cheese

Difficulty: Easy-Medium Makes 6      If there's one thing I have learned over my years of cooking, it's that you can turn any dessert into a pancake and it is therefore acceptable to eat for breakfast. I have chosen to adhere to this philosophy to produce these red velvet pancakes with tangy maple flavoured cream cheese. This recipe was created for Pedestrian's Blogster Awards, please chuck a vote my way here by clicking 'like' next to YEAH BLOG! Ingredients 1/4 cup vegan cream cheese (most large grocery stores and health food shops sell this) 1/2 teaspoon maple extract 1 tablespoon icing sugar 1 cup soy milk 1 teaspoon apple cider vinegar 1 cup plain flour 1 tablespoon cocoa powder 1 teaspoon baking powder 2 tablespoons caster sugar 1 tablespoon canola oil 1 teaspoon vanilla extract 1 teaspoon...

Continue reading

Roasted Cauliflower and Garlic Soup

Difficulty: Easy Serves 4 (or 2 large serves) This week I had a hankerin' for cauliflower so I bought a head of it. I wasn't sure what I wanted to do with it until I realised it was probably time to make another soup. I've been housesitting with access to a Blendtec and have been testing out its varied capabilities but was yet to try a smooth soup. Let me tell you, this was blended beautifully with a lovely thick and creamy texture and a deep yet tangy flavour. Ingredients 1 head cauliflower 6 small cloves garlic Olive oil 2 stock cubes (I used chicken style but vegetable will suffice) 700mL water 1 brown onion, chopped Juice of 1/2 a lemon 2 tablespoons nutritional yeast Salt and pepper to taste Chives to serve,...

Continue reading

Giveaway Four – Lord of the Fries Stuff

If you live in Sydney and have never been to Lord of the Fries, you no longer have an excuse; finally the Lord has blessed us with a Sydney store, HALLELUJAH! The store is located on George Street in Sydney's CBD and is open now, however the Official Sydney Launch is on Thursday the 29th August. If you're not aware, LOTF has been a vegan fast food staple in Melbourne for years. They've got everything you thought you left behind in your meat-eating days; beef style burgers, chicken style burgers, hot dogs, nuggets and of course THE FRIES. These fries don't just come with BBQ or tomato sauce. No. You can pick from a bunch of different sauces to suit whatever...

Continue reading

Spiced Apple Cake

Difficulty: Easy Serves 8-10 This is the perfect winter cake to whip up for any occasion. It's my dad's birthday today and I knew he'd be keen on this spicy, fruity little number. It doesn't have icing because it tastes amazing served with custard or vegan ice cream but you could easily make some kind of glaze for it. The texture is very dense but super moist so it's bitchin' served warm. Ingredients 3 cups unsweetened almond milk 1 teaspoon apple cider vinegar 2 granny smith apples, plus some extra for decoration 2 cups gluten free plain flour 1 cup almond meal 1/3 cup ground flax seeds 1 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon mixed spice 1/2 teaspoon maple extract 1/2 teaspoon cinnamon extract 1/3 cup agave syrup 1/4 cup coconut oil, melted 1/2...

Continue reading

Black Bean, Vegetable and Chipotle Soup

Difficulty: Easy Serves 4-6 I have become so bloody good at eating chilli that I am getting to the point where I want to chuck chilli in everything, it's becoming absurd. What's not absurd is this soup. This soup is great. As I said before, I'm going wild with the chilli lately so ease up on the chipotle if you can't handle it. But I reckon you can, I believe in you! Ingredients 1 teaspoon olive oil 1 small red onion, chopped 2 garlic cloves, finely chopped 1 can crushed tomatoes 1.25 litres water 3 beef-style stock cubes (vegetable will do) 3 chipotle peppers, chopped 2 cups cooked black beans 1 1/2 cups corn kernels 1 red capsicum, chopped 2 celery sticks, chopped Salt to taste Method In a large pot, heat the olive oil before adding...

Continue reading

Roasted Root Vegetable Salad

Difficulty: Easy Serves 2 This is the perfect winter salad. Seriously. It's pretty healthy, filling and totally tasty which is everything you want in a meal, right? You don't need to use these exact ingredients, just use it as a guide and chuck in whatever you have lying around that you think will work. Just keep it simple, that's the key. Ingredients 1 small parsnip 1 medium beetroot 1 medium white sweet potato 1 small red onion 5 cloves garlic Spray olive oil 1/2 teaspoon cayenne pepper (optional) 1 bunch baby cos lettuce Handful beetroot leaves 2 tablespoons olive oil Squeeze lemon juice 2 tablespoons pine nuts Salt and pepper to taste Method Preheat oven to 200°C with a lined baking tray. Wash the root vegetables thoroughly and chop into 2cmx2cm chunks. Keep the beetroot separate from the rest of...

Continue reading

Raw Double Cacao Tarts

Difficulty: Easy Makes 12 Desserts are kinda off the radar when you're on a massive health-kick but with these mini tarts you definitely don't feel like you're missing out. The base is sorta chewy and then it's filled with a creamy cacao centre and crunchy cacao nibs - a winning combination! I used itty bitty tart pans to make this but feel free to make one bigger one if that's your thing. Ingredients 1 1/2 cups cashews 6 medjool dates, pitted 1/2 cup almonds 1 tablespoon coconut oil 1/4 cup shredded coconut 1/3 cup agave syrup 1/3 cup light coconut cream 1/4 cup coconut oil, softened 1/3 cup raw cacao powder 1/2 cup raw cacao nibs Fresh raspberries to serve Method Soak the cashews overnight until soft. If you don't have time you can boil them until...

Continue reading

Yellow Split Pea Dhal

Difficulty: Easy Serves 2 Just like vegan food, healthy food doesn't have to be boring and I'm learning that every day on my health kick. This one is about 300 calories for a large serving and trust me, it's filling! You can serve it with rice and/or roti but I just have it solo, it doesn't need anything else. Plus it's gluten free, woo!   Ingredients 1 cup yellow split peas 2 1/2 cups water 1 vegetable stock cube 1/2 can diced tomatoes 1 teaspoon turmeric 1 teaspoon cumin seeds 1/2 teaspoon ground cloves 1/2 teaspoon cayenne (omit if you're a bit of a chilli wimp) 1 teaspoon olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped Salt Vegan yoghurt and parsley to serve (optional) Method In a saucepan, bring the split peas, water and stock...

Continue reading

Vegetable, Chickpea and Quinoa Ratatouille

Difficulty: Easy Serves 2 Winter was made for soups, casseroles and stews so warm up and make my take on the French Ratatouille. It's pretty low calorie (under 400 for a huge serve), super filling and amazingly tasty. This is definitely one to keep on hand for a rainy day. Ingredients 1 teaspoon olive oil 2 cloves garlic, finely chopped 1 small red onion, roughly chopped 1 zucchini, julienne 1/2 red capsicum, julienne 1/2 yellow capsicum, julienne 3/4 cup cooked chickpeas 1 can diced tomatoes 1/2 cup quinoa 3/4 cup water 1 vegetable stock cube 1 teaspoon brown sugar 1 teaspoon dried tarragon 1 teaspoon dried marjoram Fresh basil Method Heat the oil in a large frypan before adding the garlic and onion. After a minute or so, add the zucchini and capsicum before chucking in the chickpeas. Next, add the diced...

Continue reading

Maple, Walnut and Coconut “Bacon” Cookies

Difficulty: Easy Makes 24 cookies (approx) I told you that my Coconut "Bacon" was versatile! As winter rolls around, smokey and maple flavours go so well together, which is why I whipped up this batch of maple, walnut and coconut "bacon" cookies. You may think this sounds a little gross but I promise you it's amazing. I'm thinking of perhaps mixing some of the refrigerated dough through ice cream. Oh. My. Word. Ingredients 1 teaspoon egg replacer powder 2 tablespoons water 1 cup vegan margarine 1 cup raw caster sugar 2 teaspoons maple extract 1 teaspoon vanilla extract 1 1/2 cups plain flour 2 teaspoons baking powder 3/4 cup walnuts, crushed 3/4 cup coconut "bacon" (recipe here) Method Preheat oven to 180°C and line two baking sheets with baking paper. In a small bowl, whisk together the...

Continue reading

Smokey Tofu and Cheesy Chipotle Burrito

Difficulty: Medium Makes 2 large or 4 small burritos All week I had been craving burritos but no store-bought burrito was going to satisfy my hunger. The long weekend was the perfect opportunity to make them. Soft homemade tortillas, filled with smokey pan-fried tofu, and finished off with cheesy cashew chipotle sauce. The fact I only made these for myself seems like a little bit of a waste but boy, I do not regret it one bit. Ingredients Smokey Tofu 1 300 gram block firm tofu 2 teaspoons liquid smoke 1 teaspoon Worcestershire sauce 2 teaspoons soy sauce Tortillas 2 cups plain flour 1 teaspoon baking powder 1 teaspoon salt 1/4 cup canola oil 1/2 cup warm water Cheesy Cashew Chipotle Sauce 1/2 cup raw cashews 1/4 cup nutritional yeast 1/2 - 1 chipotle pepper 1/2 teaspoon cayenne pepper 1...

Continue reading

Coconut “Bacon”

Difficulty: Easy Makes one and a half cups For some reason, there seems to be bacon in just about anything lately. The thought of pig chunks in a cupcake is utterly repulsive but coconut in a cupcake sounds like a dream, right?! You can use these smokey bits in just about anything; salads, sandwiches and even desserts. Keep an eye out, I'll be giving you suggestions for these babies over the coming weeks. Ingredients 1 and a half cups coconut chips 1 tablespoon liquid smoke (I used hickory) 1 tablespoon vegan worcestershire sauce 1 tablespoon coconut amino sauce (or soy sauce) 1 tablespoon maple syrup Method Chuck the coconut chips into a an airtight container. In a small bowl, mix together the remaining ingredients. Pour over the coconut chips and mix to...

Continue reading

Beetroot and Chocolate Cake

Difficulty: Easy-Medium Serves 8-10 I never really understood the concept of putting beetroot in a cake and the thought that it could be delicious completely escaped me. That was until I actually started seeing pictures of them pop up. I became curious. It was my sister-in-law's birthday this week so as the resident birthday cake maker I decided to finally set my sights on that once disregarded beetroot chocolate cake. It was excellent! You can't really taste the beetroot but it adds so much moisture and depth to the cake. This one is gluten free too but just double check your ingredients just to be sure. Oh, and if you want a little more sweetness, pop a little icing sugar in your...

Continue reading

Spun Fairy Floss

Price: From $7.95 AUD Where to Buy: Click here to buy online and  for stockists I'm not a huge sweet tooth but every now and then I love me a bit of candy. Recently I heard about Spun Fairy Floss and knew I just had to give it a go. Unlike traditional fairy floss, this stuff ain't coloured. It's vegan (derrrr), gluten free, sodium free, preservative free and made in Australia. You know what else? It comes in over 100 natural flavours, which is great because who the heck knows what the flavour of that carnival floss is. The flavours aren't overpowering either, they're subtle, and lend brilliantly to desserts, cocktails and just as delicious straight outta the tub. Speaking of the tub, be...

Continue reading

Vietnamese Sweet and Sour Soup

    Difficulty: Easy-Medium Serves 4 I visit a local Vietnamese restaurant nearly every week and one of my favourite menu items is the sweet and sour soup. Last weekend I decided to give it a whirl and make my own, the results were nearly just as good. The serving sizes probably aren't big enough for dinner without an accompaniment but perfect for a light lunch. Ingredients 1/2 cup tamarind puree 6 cups hot water 2 cloves garlic, finely chopped 1 block tofu, cut into cubes 1 brown onion, cut into chunks 3 vegetable stock cubes 2 tablespoons caster sugar 2 tablespoons vegetarian fish sauce 2 celery stalks, sliced diagonally 3/4 cup bean shoots 1 1/4 cups mushrooms, chopped Method Put the tamarind and a cup of hot water in a bowl and allow the tamarind to dissolve. Push...

Continue reading

Black Bean Chili Stuffed Mushrooms

Difficulty: Easy-Medium Serves 4 The weather is cooling down and my meal cravings have been leaning towards the more hearty side. The other day I kinda felt like chili but I also kinda felt like a mushroom so I thought I'd throw the two together. You could even do mini version of this with smaller mushrooms for a party platter! Yeah, that'd be super cute. Ingredients 4 large mushrooms, washed 1 brown onion, finely chopped 1 can black beans, drained 1/2 cup corn kernels 1 red capsicum, chopped 1 can diced tomatoes 1 tablespoon brown sugar 2 tablespoons paprika 2 tablespoons cayenne 4 tablespoons vegan sour cream (optional) Chives to garnish Method Remove the stalks from the mushrooms and set aside. In a fry pan, sautee the onion for a few minutes before adding the black beans...

Continue reading

Vegetable and Mock Fish Panko Tempura with Wasabi Salt and Dipping Sauce

Difficulty: Medium Serves 4 For those members on the family who weren't on a health-kick this Easter, plus those who were looking to indulge a little, I whipped up this super crispy batch of panko tempura. I've done tempura before but this time I decided to add to the crunch by using both batter and panko bread crumbs which turned out to be a totally excellent and radical decision on my part. Team this up with my wasabi salt and dipping sauce and you've got a dish worth breaking your diet for. Ingredients 1/3 packet Lamyong Calamari (you can use tofu or another mock meat if this isn't available) Handful of snow peas, tails removed 1/2 red capsicum, cut into chunks 1/2 yellow capsicum, cut into chunks 1...

Continue reading

Red Cabbage and Tofu Salad with Sesame Dressing

Difficulty: Easy Serves 4 Last year I decided that I was going to start a new family tradition of making Easter lunch. The family seemed to tolerate it last year so I thought I would take the tradition into its second year in 2013 and make an Asian themed feast. Since a few family members (including myself) are still on a health-kick, I thought a salad was a good place to start. My family liked it so I guess being related to each other is working out just fine. Ingredients 1/2 red cabbage 3/4 cup bean shoots Olive oil spray 1 block hard tofu or bean curd 3 tablespoons sesame paste (you can get this from Asian groceries) Splash of sesame oil 1 tablespoon soy sauce 2 tablespoons vegan fish sauce...

Continue reading

Zen House

Address: 17-19 Bent Street, Adelaide SA 5000 Website: www.zenhouse.com.au I recently visited Adelaide for the first time and wasn't expecting there to be as many vegan options as there were. While doing some research, I discovered Zenhouse, which was conveniently located about 3 minutes from my hotel. The menu is on the website so you can check it out to see what you're in for. The menu is essentially yum-cha type food however there are some more "Western" inspired meals on the menu as well as some main dishes. They've got plenty of desserts and snacks as well, which is awesome. I went with a selection of yum-cha dishes so that I could try and sample as many things as possible. Excellent decision. Let...

Continue reading

Light Pad Thai

Difficulty: Easy Serves 2 This pad Thai has become a staple meal for my current health kick. The overall taste is fresh and light, the sauce isn't overpowering but the flavours compliment each other perfectly. I've roughly estimated a large serving of this dish to be less than 300 calories but don't hold me to that, I'm awful at maths. Instead of regular rice noodles, I've been using a brand of noodles called SlimPasta which are literally under 10 calories per serving and take about 1 minute to cook. You can get them in the health food sections at both Coles and Woolworths. Serve this meal up to the family and they'll have no clue that it's low calorie, that I can...

Continue reading

Chocolate, Hazelnut & Toffee Tart

Difficulty: Medium Serves 8-10 I know I've been holding out on you guys lately in terms of sweet treats, so I decided to throw my diet caution to the wind and make something bitchin'. You don't need to bake this tart which is awesome, especially on a hot day when using the oven heats up the house. With essentially four layers of fun you can't go wrong unless you really hate one or more of the layers, then I cannot help you. Biscuity base goodness, smooth dark chocolate, crunchy roasted hazelnuts and sweet hard toffee to top things off. I'm not forgetting about the diet though, most of this bad boy is going to family, friends and colleagues. Goodness, I'm almost as...

Continue reading

Crispy Tempeh and Brown Rice Sushi

Difficulty: Easy-Medium Makes 2 rolls I'm trying to cut down on carbs as a part of my health kick but sometimes you just gotta have sushi. I prefer brown rice to white rice anyhow, so it's a much healthier decision for this dish. The tempeh is grilled to make it super crispy without the need for frying while the cucumber and avocado add different textures to the filling. I don't use a sushi mat for rolling but feel free to do so if that's your bag. Ingredients 1 1/2 cups cooked brown rice 1 tablespoon rice wine vinegar 1/3 packet tempeh 2 nori sheets 1/2 avocado, sliced 1/2 small cucumber, julienned 1 tablespoon sesame seeds Soy sauce, wasabi and pickled ginger to serve Method Mix the rice wine vinegar with the brown rice...

Continue reading