Honeybunch of
Onion Tops
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17 / 01 / 2018

Wedges. Ahhh childhood memories stack up thick when I think of them. The 'out for lunch' staple until I was about, I don't know... 13 - and then perhaps they weren't so common-place. Anyhoo - the spice combo on them always seemed un-recreatable!! However, on one random occasion the other month I hit the jackpot. Well a pretty close jackpot that took me right back. A real Gustav in ratatouille, eating the ratatouille moment. Old Bay seasoning and paprika, as well as the use of grapeseed oil over olive, seemed to do the trick. I've completed the recreation with some vegan sour cream to dip these babes in - which feels very non-vegan and fabulous as it goes down the hatch.

You can make this recipe work with what you've got obviously. I have only found Old Bay Seasoning in the 'Prahran Convenience Store' if you're in Melbourne, otherwise, you might be in a pickle if not in the US/Canada region. Online sources would be my recommend course of action.

Gosh these are good honeybunches - do hope you get your mouth around them soon!!

Serves 4

Ingredients

Method

  1. Preheat your oven to 220C.
  2. Peel, wash and slice your potatoes into wedges. Pat them dry with a tea towel and add to a large bowl.
  3. Sprinkle over some of the four spices listed next on the ingredients list, going a little heavier on the paprika and old bay seasoning. Add the salt & pepper as well as a generous drizzle of grapeseed oil, then using your hands toss until each wedge is thoroughly coated.
  4. Add to a lined baking tray (or unlined if you so please), and finely grate over some vegan cheese if using. Bake for 20 minutes in the preheated oven, then flip once before cooking for another 20 minutes.
  5. While the wedges are cooking, make your sour cream by blending the cashews, water, lemon, vinegar, salt & mayo in a high powered blender until smooth. Transfer to a container and let sit in the freezer until serving time (to speed up the chilling time), otherwise, store this stuff in the fridge.
  6. When the wedges are done, serve with some of the sour cream with a little drizzle or sweet chilli sauce if you so please.


17 / 01 / 2018

I'm convinced that rice paper rolls are really the best way to down raw veg trauma-free. Not that I personally find it traumatic in the slightest, but I know that they are rather uninviting for some individuals who haven't grown up with their rather... fiberous (??) texture. Paired with satay tofu, this incredibly easy recipe is guaranteed to be enjoyed by small and big kids alike... provided they don't have a peanut allergy that is. I've kept the amounts super loose for this recipe, as once you get the technique of rolling down, I don't think you'll be wanting too many instructions. It's pretty straightforward and you'll soon find yourself getting in a groove and eye-balling amounts, rather than glancing at a recipe all that much. Enjoy honeybunches!!

Makes as many as you have tofu strips for.

Ingredients

Method

  1. In a small non-stick pan, sear off the tofu for a couple of minutes each side. Once cooked and lightly browned on both sides, cut into strips.
  2. Meanwhile, boil the kettle and prepare all your other ingredients.
  3. Make a reasonably warm water bath and set up your station so you have your tofu, other filling ingredients, water bath, rice paper sheets and a plate/container to put your complete rolls in.
  4. Roll up your rolls with a bit of each ingredient, to make as many as you desire. Check out my video (linked below) if you are confused as to how you roll them or google for a more detailed method.
  5. Devour with some sweet chilli sauce or tamari - or just as they are. Delish!!


12 / 01 / 2018

Nutritious plant-filled patties like these are mighty helpful to have on hand. They are great as an easy lunch (heat one up in the toaster to put on a sandwich or to add to a Buddha bowl), dinner-accompaniment or snacking sensation (spread it with cashew cheese or hummus and down the hatch it goes). While veggie burgers have got a bad wrap over the years, it really only comes down to building flavour and not majorly messing up the texture of the little buggers. So I'm happy to report these mega moreish, italian "pizza" flavoured burgers filled with legumes and nourishing pseudo-grains will quickly become a new favourite as well as menu planning stable. For an epic way to serve them, try having pasta sauce as the accompanying sauce with all your other burger fillings in an epic creation that will blow your taste-buds right off.

Makes 6-8 burgers.

Ingredients

Method

  1. Preheat your oven to 200C.
  2. Saute your onion and garlic in a small non-stick pan until soft and slightly caramelised. Boil your kettle.
  3. Cook the quinoa by rinsing it until the water runs mostly-clear, then covering it with the boiling water from the kettle and following the packet instructions to cook it to perfection. Once cooked, rinse & drain thoroughly until cooled and fluffy looking.
  4. Add the sauteed onions and garlic as well as quinoa to a food processor along with the remaining ingredients (sans the brown rice flour and oil). Process until combined and still slightly chunky in consistency. Add the flour to the food processor and stir until combined.
  5. Line a non-stick baking tray with baking paper and shape your patties into disks, then add them to the tray giving a little wiggle room between them. You should end up with about 6-8 patties that are about 8cm across. Brush with a little oil on the tops (optional) and cook in the preheated oven for 20 minutes.
  6. Flip the burgers after the 20 minutes, brush with a little more oil (optional) and return to the oven for 10 more minutes. Enjoy straight away, or store in your fridge once cooled for another day.


12 / 01 / 2018

Jacket potatoes just make ya' feel fab you know?! They evoke campfire warm and fuzzies and really are just like an age-old taco concept, in that you stand and stuff the spud until your hearts content. I don't know anyone who would say they don't enjoy them and this vegan version with some lentil-"beef"-like mix to top it off is about to remind you once more why they are a super easy, delicious and nutritious staple you should regularly turn to. They are a meal prep, left-over-lovers delight and utterly scrumptious. This recipe takes inspiration from a Jamie Oliver recipes we had years ago that I remember used Worcestershire sauce in the beef topping, and it added a lovely savory flavour. I've done the same here, yet given the meat a ditch. No compromise on flavour, just a super delicious and nourishing meal. Enjoy honeybunches!!

Makes 6+ jacket potatoes, plus more lentil mixture

Ingredients

Method

  1. Preheat your oven to 200C. Prick all your potatoes with a fork multiple times, and add to a lined baking tray. Drizzle with olive oil (optional), generously season and add the rosemary. Massage all of this into the potatoes and then cook in the preheated oven for 40-50 minutes or until golden brown and looking scrumptious.
  2. Meanwhile, add the onion, carrot and garlic to a pan and saute (with oil or water) for a couple of minutes. Add the lentils, Worcestershire sauce, mustard and vinegar. Then cook for 5-10 minutes more until the juices are absorbed and the mixture is looking softened and utterly fragrant.
  3. Serve the lentil mixture with the jacket potatoes (cut a slit into the top of the potatoes so they hold the mixture) as well as any other toppings you desire. Vegan sour cream and cheese is a good place to start. Enjoy!!


12 / 01 / 2018

Asian chicken salad was definitely a favourite of mine pre-vegan days, the flavour was always simultaneously refreshing and filling - making it a delicious meal at the end of a long summer day. Melbourne, more broadly Australia, and kind of the entire world sans Canada/USA haven't really had a good readily available vegan chicken product that would make this dish a possibility. However, we now have these vegan Quorn fillets, that while nothing remarkable on their own are actually perfect (and thoroughly delicious) in a dish like this which is about so much more then just the 'meat' component. So this is pretty much a bang-on replica of the old favourite honeybunches, with of course a simplified, yet NOT AT ALL compromised in flavour - take to it. I so hope you enjoy this as much as I did!!

Serves 2-4

Ingredients

Method

  1. In a non-stick pan, cook your chicken fillets until golden brown and tender. Remove from the pan and thinly slice/shred with a knife and fork, before returning all the 'vegan chicken' back to the pan. Add the garlic, ginger and sesame oil to the chicken and saute on medium heat for a couple of minutes until it's fragrant and taken on the ginger/garlic.
  2. Meanwhile, finely shred the cabbage in a food processor (or by hand), as well as finely slice the onion and grate the carrot. Add to a large bowl. Add the herbs and the chicken mixture when cooked.
  3. Add a drizzle of each of the remaining four dressing ingredients to the salad until your desired flavour is reached. Do this process just before serving or the morning of when you plan to eat it for optimal crunch. That's about it - enjoy honeybunches!!


01 / 01 / 2018

Cookies just make everything better. However, a healthier, more wholesome version wouldn't go astray if you're someone like me who enjoys a therapeutic baking session on the reg'. These are still soft in the centre, plenty chocolatey enough and complex from the rosemary (we'll get onto that in a second) - making them an A+ candidate at filling the cookie conundrum I know I'm not alone in having. These take less than 30 minutes to whip up, so I say hop to it chick-a-dee, as they make a last minute present, cookie craving or afterschool snack, remedied in a flash. Oh, and the rosemary and chocolate combo is divine. Either know that the rosemary is a very subtle and only positive addition, or just trust me on this one. OR - alternatively, leave it out if you just want straight up double chocolate cookies. I'm not judging :)

Makes 15+ cookies.

Ingredients

Method

  1. Preheat your oven to 180C.
  2. In a large bowl, combine the first seven ingredients (down to and including the sea salt) with a whisk until combined. Press out any lumps with the back of a spoon.
  3. In a smaller heat-proof bowl add the coconut oil and let sit in the oven (which is still in the process of heating up) for about 5 minutes, or until mostly melted.
  4. When mostly melted, remove the bowl from the oven and add the coconut sugar, liquid sweetener and vanilla, whisking until smooth.
  5. Add the wet to the dry mixture and stir into a dough with a spoon. Add the chocolate chips and with a spoon or your hand, incorporate into the dough.
  6. Line a baking sheet and distribute the mixture into about 15+ cookies that will be smaller than a ping-pong ball in size. Gently press down with a lightly dampened bottom of a measuring cup/glass.
  7. Cook in the oven for 10-12 minutes, then leave to cool on the tray for at least 10 minutes before devouring.

20 / 12 / 2017

These are so ridiculously good, morish and dangerously delicious. I happen to think you'll struggle to restrain yourself at just one lil' thumbprint cookie as the soft lemony, sweet-almondy shortbread topped with a little wading pool of jam really is a delightful combination. I think these would make a jolly good Christmas gift, or just a lovely homemade gift for any time of year really, as while they might look deceivingly ordinary, they really are out-of-this-world in taste. Plus, they happen to be ever so therapeutic to whip up and press your thumbs into.

Makes approx. 20 biscuits.

Ingredients

Method

  1. Preheat your oven to 180C.
  2. In a large bowl, combine the first five ingredients (down to an including the baking powder) with a whisk until thoroughly combined. Use the back of a measuring cup to squish out any lumps in the almond meal if required (to avoid using a sieve). Add the lemon zest and stir to combine.
  3. In a smaller bowl, first whisk together the coconut oil and nut butter until smooth. If you are using soft coconut oil, don't stress if there are a few little lumps, they (believe it or not) won't affect your cookies. Add the maple syrup and vanilla to the nut/oil mix and stir until smooth.
  4. Add the wet mixture to the dry and bring together (with a spoon and then your hands) until it forms a dough.
  5. Place little balls (a heaped tsp-ish) of the mixture (don't' make them too big, they expand ever so slightly while cooking) on a lined baking tray.
  6. Dampen a finger (doesn't have to be your thumb - scandalous I know!!) and make a little indent in each biscuit, smoothing out their edges so they're not so cracked.
  7. In a small bowl add a tbsp or two (at a time) of jam, and stir it until super smooth. Add a little jam to the centre of each biscuit (not over-filling them), then bake in the preheated oven for 10 minutes or until lightly golden in colour.
  8. Leave to cool for about 10 minutes before tempting your taste-buds.


20 / 12 / 2017

Corn fritters; a staple childhood favourite, and probably a nostalgic favourite for my parents too. I have clear memories of my mum or dad pulling out this old cookbook (falling apart at the seams sort of thing, no pictures of course) and making fritters for dinner on weeknights. They came together in an acceptable time frame in their granted week-night slot, and while they were cooking, boiled vegetables would be prepared to accompany them. It was a staple and due to their relatively say, un-intimidating flavour for young palettes, they were met with zero qualms - and so the memory replays itself as they were made again... and again. So if you want a trip down memory lane, or just happen to really like corn fritters (no issues there, who doesn't - they're might tasty), or want to deliver a vegan version of this old time favourite to a new generation - then here's your recipe!

Makes approx. 10 fritters

Ingredients

Method

  1. In a large bowl combine the vegan egg and polenta together. Add the water and whisk until smooth.
  2. Add the flour, corn kernels, onion, baking soda and salt & pepper stirring until smooth and combined. Add the plant mylk and stir once more to bring it into a thick yet pour-able batter.
  3. Heat a tsp or two in a non-stick frying pan, and cook the fritters for a number of minutes each side, or until golden brown. Repeat to use up the rest of the batter and then enjoy!!

This recipe was included in a 'Veganizing Childhood Favourites' video on my YouTube Channel. Click through the button at the bottom of this post to watch the full video.


17 / 12 / 2017

This is perhaps the most-loved recipe I have developed, with it being one I reguarly whip up for functions, events, picnics, parties and whatever else. They are so dang tasty, full of flavour, texturally on-point, morish and actually full of goodness when you consider that the base is merely oodles of brown lentils and oats. Yep, it's a savoury porridge essentially - yet how those ingredients result in such delicious vegan sausage rolls will always be a mystery.

This is a little sneak-peak from the cookbook - and will be the only reicipe I'll be sharing. However, good-gracious it's a goodie :))!! This new and improved version is quicker to make, has less tricky ingredients to get your hands on, and has an even better texture than the previous recipe. I do hope you get your mouth around at least a couple of these in your lifetime, they're increibly good - and yes the horn tooting is now over, on with the recipe ->

makes approx. 16 medium lentil rolls

Ingredients

Method

  1. Preheat your oven to 220C (430F) and take out your puff pastry to thaw.
  2. Rinse and drain your lentils. Place them in a pot with the stock powder, water and oats. Cook on medium heat until the oats are cooked and the mixture is thickened.
  3. Add the rest of the ingredients (minus the pastry, sesame seeds and mylk), stirring to combine.
  4. Take half a sheet of pastry, and place adequate filling down the center. Brush one side with plant mylk and roll to secure. Cut to size if desired and place on a lined baking tray. Brush with the mylk and sprinkle with sesame seeds.
  5. Cook in the oven for 20-25 minutes, or until golden brown.

16 / 12 / 2017

As someone who hasn't eaten so many sandwiches in their life that now they're now sick of them - I've very much been fabulously surprised at how flavourful and delicious vegan sandwich fillings can be. So tasty in fact - I'd say i'm experiencing a late bloom/late life (...relatively) peak in the sandwich quality department. I distinctly remember sandwiches at school never really being my favourite lunch box feature, especially is they possessed some tough-chewy-cold meat in the middle, that to be honest, biting through it always felt like a particularly uncomfortable man-oeuvre. Soft bread and chewy filling really isn't the best match, so in case you've found yourself in a sticky situation with some grizzly bacon in a BLAT/BLT in your life, I here now have the answer for you. Tender flavourful tempeh bacon and some crunchy and somehow juicy at the same time, coconut bacon in an epic vegan BLAT that I know will blow your socks off. You'll be biting through this one with ease and being happily transported by it's cruelty free flavour-punch in no time.

Makes enough bacon for 4 sandwiches.

Ingredients

Method

  1. Preheat your oven to 200C.
  2. Cut your tempeh block into thin strips of about 1/2 cm, then set aside. In a medium airtight container, whisk together the next six ingredients (down to and including the liquid smoke - if using) until incorporated. Put all the tempeh strips into the marinade, ensuring each side is coated, before covering with the lid. Shake the marinade over and around the tempeh strips (over a sink just in case) before putting it in the fridge to do its thing.
  3. In a large bowl, combine the shredded coconut with the remaining ingredients sans the last listed bullet point (with all the sandwich toppings). Stir to thoroughly coat.
  4. Get out and line two baking trays with baking paper, then on one layout the tempeh bacon, and on the other layout the coconut bacon. You will have some marinade left over from each bacon variety - and don't throw this away.
  5. Cook the coconut bacon for 5-7 minutes in the preheated oven, stirring once while cooking. Keep an eye on it as it can burn and start to smoke rather quickly. Cook the tempeh bacon for 20-25 minutes, flipping at the halfway point and also pouring over any leftover marinade from both bacon varieties if you have it at the half way point too.
  6. Once everything is cooked and crispy, assemble your sandwich by gently toasting some bread and then building up your BLAT with some mayo, tomato, avocado, lettuce and both varieties of bacon. Delicious.


13 / 12 / 2017

available in digital and hard copy form here <3

My goodness honeybunches it's out, done and dusted!! I'm already wrapping up and shipping some copies to you birds all over the world and my goodness I'm one glowing, grateful bean :). I set goals for myself all the time, yet this has got to be the pinnacle thus far regarding the self-organisation, time-management and discipline it required. I had my heart set on doing it around the beginning of October and somehow between finishing my first year of uni, studying, sitting exams, writing a HBOT journal, squeezing in a nugget of travel and whatever else went down, here I am not even really two months later with a physical copy by my side.

Digital is marvellous yet I have to say there is nothing like a solid physical form to get me even more over the moon about something I've made. So I printed a handful (22) off with juicy silver spiral binding and 320 gsm bond front and back covers at a place that seriously knows what they're doing and if I'm honest, for the first time since finishing school two years ago I'm experiencing a feeling of self-worth that hasn't popped by to say hi in a while. Sure good marks and whatever else are dandy, but something in the creative space that totally speaks me, and I'm more than happy for it to do so, is SO fabitee-fab! All sorts of things should contribute to a sense of self-worth, so I should aim to broaden what generates that feeling hands down, yet I think many of you creative wonderful beans will know what I'm talking about. I hope that that didn't sound pretentious or anything - gosh I'm cringing already.

So I'm rambling on about how I'm feeling all warm and fuzzy about this book, but onto the book itself and any and all detes you may wish to know about it.

For more details and to see more images of it's interior HEAD OVER TO 'THE HBOT SHOP' <3<3<3

Thank you so much for all your love, support, emails, comments, DM's, for my recipes and for watching my videos when they come out. You're one heck of a lovely honeybunch, and I'm so thankful that you're here. Wishing you the very best end to 2017 that you can have, and many groovy vibes and delicious moments in the coming year :)


05 / 09 / 2017

Cashews really are wonder giblets - how the heck they turn different spices and some starches into a thick cheesy sauce is beyond me, but my goodness is it lucky they do. We vegans, don't have to miss out on any thick cheesy pasta goodness because of the little white kidney nuts and that's a pretty special thing. I try to always have some soaking in the fridge so a speedy and delicious pasta sauce, delicious dessert or whatever ya' fancy making with them, isn't far away. I highly recommend you do the same, yet if your blender has got plenty of oomph then I'm sure you can get away with not blending them at all. Enjoy this silky and fabulously plantiful carbonara honeybunches, my fam all groaned (in a good way) upon tasting it. So I think that's a decent enough sign for you to get in the kitchen!!

Serves 3-4

Ingredients

Method

  1. Start by boiling your cauliflower, zucchini and potato together in one pot until tender. This will take around 7-12 minutes.
  2. In a large pot, water saute your onion and mushroom slices until soft. The mushroom will exude all its juices, yet don't worry, the water will evaporate and deliciousness will remain.
  3. Add a small knob of vegan butter (if you aren't fussed about keeping this dish oil free) to deglaze the pan - then once melted and smelling unbelievably good, turn off the heat.
  4. Now is a good time to get your pasta cooking, or at least turn on the kettle to do so. Cook according to packet instructions and drain.
  5. In a high-powered blender add a splash of the cooking water from the boiled veg, then add the drained tender vegetables themselves. Also add the nutritional yeast, jalapeno, salt, pepper, garlic, mustard, herbs, onion powder, cashews and lemon juice, then blend until ultra smooth. Add to the mushroom and onion pot, with a few splashed of pasta cooking water, turn on the heat to a medium-high setting and bring to the bubble, before reducing to thicken for 5-10 minutes.
  6. Add the drained pasta to the pot and ensure the sauce get's amongst the noodles. Sprinkle over with vegan parmesan and serve. So ridiculously good!!