Honeybunch of
Onion Tops
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07 / 04 / 2018

There is something incredibly satisfying about anything that's labelled as 'loaded'...I think anyway. It means maximum flavour and a party for your taste-buds!! These are super chill, yet mega scrumptious loaded vegan hotdogs that are sure to impress your friends. I say chill as the recipe is mostly a guideline as you might just want to make one or 10 - who knows, and this "recipe" will help you achieve your vegan hotdog dreams. The crunch, savoury-ness, sweetness, bitterness, everything-ness is mega swell here honeybunches, and if you don't like mustard, swap it out for pesto for an even more impressive bun of your dreams.

Serves - as many as you want it too

Ingredients

Method

  1. Start by caramelising your onions. Whack a pan on the heat (with a little olive oil for best results) and then saute your onions (1 medium onion per person is a good start) until soft and slightly brown. Keep them going over medium heat, adding 1-2 tbsp of coconut sugar and a generous glug of red wine vinegar to help it along and to de-glaze the pan. They are ready when dark in colour and tasting insane (about 15 minutes).
  2. Meanwhile, cook your sausages according to the packet instructions, or just in a pan with a little oil until crunchy on the outside.
  3. Cut open your buns, set aside, and grate your vegan cheese, setting that aside too.
  4. Turn your oven on to it's highest heat/the grill setting.
  5. Make your guacamole by mashing your avocado (1 avocado for four people works) until smooth with a fork. Mix in a squeeze of lemon juice and a generous pinch of salt & pepper as well. Finely shred a handful or so of red cabbage, break apart with your hands and mix thoroughly into the guacamole. Set aside.
  6. When your sausages and onions are done, build up your hot-dogs by spreading the insides of the buns with a little mustard (if desired), adding a sausage, a generous amount of caramelised onions and then a sprinkle of vegan cheese shreds. Place in the pre-heated oven for about 5-7 minutes, or until the buns are slightly crunchy and the cheese it slightly golden.
  7. Top the sausages with the guacamole mixture and drizzle with tomato sauce to finish. Voila! Enjoy honeybunches!!


07 / 04 / 2018

Who doesn't like samosas - hardly anyone, that's right, because they are pretty easy on the taste-buds (lightly spiced potato and peas people) and user-friendly as well (coming in their own little pocket - how considerate!). This version is ultra-simplified without skimping on the flavour - no-oh. I put them in puff pastry because it does a fabulous job at standing in for the homemade dough that in the case of the 'I'd quite like a samosa now please' individual, is not something they are going to feel like whipping up. So puff-pastry it is - and a flavourful, mushie yet miraculously complex filling to top it off.

I'm going to be making these quite often honeybunches - as with this muffin tin, assembly method as well - they come together in a flash!!

Makes approx. 10 samosas

Ingredients

Method

  1. Preheat your oven to 200C.
  2. Get your puff pastry sheets out of the freezer to defrost and boil your potatoes for about 10 minutes or until ultra-soft.
  3. Meanwhile, saute your onion in a little oil in a non-stick pan until soft and lightly brown. Add all the spices to the pan, cooking for a minute or so until fragrant, then add the peas and stir around until they have changed colour slightly.
  4. Drain the potatoes and add them to the pan, half mashing with a potato masher, so the mixture is only full of little chunks of potato. Stir around so the spices are all incorporated and then add the lemon juice & coconut sugar, stirring until combined.
  5. Grab a muffin tin, spray or dap with the tinsiest bit of oil to prevent the samosas from sticking.
  6. Cut a puff pastry sheet into four, and stick each little square into a whole of the muffin tin - forming a cup. Add some of the filling and then casually flop the excess over the filling to form a little casing around the samosa filling (see video - link below). Repeat to use up all the filling, then sprinkle the tops with a little more oil (if desired) and a sprinkling of fennel seeds.
  7. Cook in the preheated oven for approx. 20 minutes or until looking golden and poofy. Remove from the pan and enjoy honeybunches!!


07 / 04 / 2018

Milkshakes are something I used to very frequently have when growing up. To think back it's kind of ridiculous to think how A) big and B) rich they were with the oodles of dairy they contained. It may seem impossible for vegan mylkshakes to be even remotely convincing when... well there's not a scrap of dairy in sight. There are some super swell vegan options out there so don't feel like it's all downhill, all you really need is some vegan ice cream and plant-based milk and you're good. However if you are out and about and what one (at least in Australia), know that 'Lord of the Fry's' do cracking milkshakes that taste like the "real deal".

This flavour-combo I happened to feel like creating one day and goodness it didn't disappoint. Ridiculously indulgent, but fabulously on-point. The cookies and creamy-ness is totally convincing, and if you want something to make for your next movie night, I promise you this will deliver. Bottoms up honeybunches!!

Makes 1 Mylkshake

Ingredients

Method

  1. Grab yourself a blender and place all of the ingredients in it.
  2. Blend until smooth.
  3. Serve straight away and enjoy honeybunches!


30 / 03 / 2018

Pâté - what a weird food. The original meat-including version has all-sorts of animal-parts in it, I was never a fan growing up. No brown moist-mush for me please!! However, I spied a vegan version in this cookbook I have called 'Salad Samurai' - and goodness was I happy to make it on a whim for a christmas get-together. I actually loved it (because it had walnuts and lentils as a base), and so did everyone else - more than normal pâté!! How cool.

The original recipe had sherry in it, which is dandy and all, however I bet the average-joe doesn't always have sherry hanging around, especially if you don't live with your parents and have access to their alcohol cupboard (which for the first time ever came in handy for moi). Turns out you don't need Sherry for vegan pâté to taste exceptional - and this simplified & streamlined version of the recipe will no doubt blow you and your friends minds out as soon as they taste it. Can't wait for you to try it!!!

Makes approx. 1 1/2 cups of pate

Ingredients

Method

  1. In a dry non-stick fry-pan, toast the walnuts until fragrant and lightly golden. Remove from the pan.
  2. Then add (to the same pan), a splash of water (or oil) along with the onion, garlic, and ginger. Saute until soft and caramelized.
  3. Add the toasted walnuts, sauteed onion mixture and all the remaining ingredients to a food processor. Blend until ultra smooth and pate looking, scraping down the sides if necessary.
  4. Transfer to a container to chill before serving. Enjoy!!


13 / 03 / 2018

These were always a serious favourite growing up. A few French and Polish bakeries around the place did their own version and they were always OUT OF THIS WORLD DELICIOUS!!! So flaky and crunchy on the outside then a world of simple yet insanely scrumptious filling that never felt like you were eating a heck tonne of spinach. This is a veganised healthier version that includes a tofu-fetta in the mix that before you ask, really does work as a marvelous substitute. Happy days wonderful honeybunches, this one's a goodin'!!

Makes 8 Rolls

Ingredients

Method

  1. Make your tofu feta the morning before you make these (or earlier) to give it time to adopt the right flavour. In a medium contained crumble the tofu with your hands into "feta-like" chunks, then add the vinegar, plant mylk, lemon, dried mixed herbs and salt and pepper (the five ingredients below it in the ingredients list), mixing until combined. Pop the lid on and leave to sit for a couple of hours (minimum). Get your spinach out of the freezer to defrost at this stage as well.
  2. After such time has elapsed, preheat your oven to 200C and get your puff pastry sheets out of the freezer to defrost.
  3. In a large bowl combine the drained spinach, drained marinated tofu fetta, dill, mint, onion, garlic and nutritional yeast until combined. Add the flour in a couple of increments and stir until smooth (using your hands if you need too).
  4. Roll up the rolls in the puff pastry, using a little extra plant mylk to secure them and some more to brush on top before adding some sesame seeds (if using). Watch the video to see how I did this, or roll them up your own way (triangles would also be fab).
  5. Cook in the preheated oven for 20-25 minutes or until golden brown.


13 / 03 / 2018

There's this resturant in Canberra that I go to (multiple times) when up there called 'Sweet Bones Bakery' and it's possibly my favourite cafe ever. The vibe, food, location, layout, the people, everything is pretty marvellous and I struggle not to order this one particular thing (that might not sound all that amazing) every single time I'm there (because it's SO DANG GOOD!!). It's an 'Eggless Egg Sandwich' like this one and holy moly it's so delicoius!! Egg-like, but 10 times more delicious in my opinion. I'm a big fan. I finally recreated it at home which was easier than I anticipated to do while i totally get it's just a sandwich filling - I so hope you try it and share my excitment in it's amazingness!! Also don't stress about the amounts and everything, it's throughly forgiving and will taste amazing anywhich way you do it :))

Makes enough filling for 2-4 sandwiches (depending on how much filling you like)

Ingredients

Method

  1. Grab yourself a medium bowl and crumble up the tofu with your fingers until mooshed and "smashed-egg" consistency.
  2. Add all the other ingredients (except the 'to serve' ones of course) and mix until super smooth. Taste and adjust if necessary
  3. Assemble your sandwhich (or use how you wish) and devour honeybunches!! It's super scrumptious :))


06 / 03 / 2018

Hey honeybunches ! When it comes to sweet things, I think chocolaty-things or sticky date pudding are the go-to's. However, a good almond-meal including fruity-cake is also a favourite that I think can be one of the most delectable things your taste-buds will experience and this one is definitely no different. We are utterly lucky to have a quality passion fruit vine that every late-summer produces the goods and so safe to say I felt very "Jamie-Oliver-cooking-show-esque" going out and picking the star ingredients for this little number. It's a veganized version of an old family favourite and it worked out marvelously first time 'round! Make this for your mum on Mother's day, or take to your grandma's place... OR make for yourself because the colours and flavours of this scrumptious cake's will lift anyone's spirits !!

Makes 1 x 22 cm ring cake (or equivalent)

Ingredients

Method

  1. Preheat your oven to 180C.
  2. In a large bowl combine the first four ingredients (down to and including the coconut sugar) until well combined with a whisk.
  3. In a medium bowl, combine the remaining ingredients (sans the raspberries) with a whisk until mostly smooth. Obviously the passion fruit pulp will look a little odd at this point (like bugs or something), but don't stress - just whisk.
  4. Add the wet to the dry ingredients and gently mix until combined and smooth.
  5. Grease and flour a bunt tin (between 20-24 cm), or a standard cake tin that's on the smaller size (20 cm max). Alternatively, make these into friands or small muffins. Pour mixture into the tin, smooth over the top and then smoosh in the frozen raspberries into the surface (or just below) of the cake.
  6. Cook in the preheated oven for 30-40 minutes (adjust depending on your tin size and oven) or until lightly golden and a skewer inserted comes out with only a few moist crumbs attached. Let cool slightly before running a knife around the edges of the pan and turning out onto a wire rack to cool completely. Enjoy honeybunches!!


06 / 03 / 2018

Eggplant parmigiana is something I have had on my list for a long while to make. It sounds fabulous yet eggplant is one of those veg that I've had under-cooked a few too many times to make me incredibly enthusiastic about it. But I've been mastering it more and more recently and this recipe is perfect for anyone who has similar reservations about the ol' aubergine because it sure does become "melt-in-your-mouth" texture wise and the recipes is so incredibly simple you can definitely do it. While I don't think the bird-containing parmigiana is considered fancy on any level (due to it's pub-meal-status, at least where I live) this one would actually be a really nice 'special' meal to make for someone you care about. You'll love it, I promise :))

Makes approx. 8 parmigiana

Ingredients

Method

  1. Preheat your oven to 200C.
  2. Thinly slice your eggplant so you are left with thin "chicken" fillet style shapes. Place on a wire rack or tray and sprinkle generously with salt. Leave for a minimum of 20 minutes to sweat.
  3. Meanwhile prepare the breading by mixing the breadcrumbs with the nooch, mixed herbs, onion powder, garlic powder, paprika and salt & pepper. When combined set aside.
  4. Wash the eggplants thoroughly when they have sweated for some time and set up your breading station at the same time. Set up a bowl with some flour in it, another with some plant mylk and finally one with your breadcrumbs as well. Take a piece of eggplant and coat in the flour (tapping off the excess), then the plant mylk and lastly coat generously with the breadcrumbs. Place on a lined baking tray and repeat with all the eggplant slices. Brush a little olive oil over the top of each eggplant and cook in the preheated oven for 20 minutes.
  5. Flip over all the eggplant, then top each with a slice of the vegan "ham", a scoopful of tomato pasta sauce and a small handful of grated vegan cheese before returning to the oven for about 10 minutes (or until looking mighty fine). Serve with some pasta and a little rocket if desired. How fabulous?!


24 / 02 / 2018

Pinwheels might be a childhood thing, but in this case I kind of don't care. Which is a good thing I think. They are the perfect side-accompaniment to take with a hearty salad to work, school or wherever you trot off too. I'll definitely try making wilder ones in future, yet this is where I'm starting. Pizza Pinwheels like what I had growing up. They fluffy, soft, hearty & incredibly simple to make. I promise you won't stuff up this recipe. Now I'm off to add pesto in one lot and chocolate hazelnut spread in another... woohoo!!

Makes approx. 12-15 pinwheels.

Ingredients

Method

  1. Combine the water, yeast and sugar together with a whisk in a large bowl and then let sit for 5 minutes in a sink with some water in it (or in a warmish place).
  2. Once foamy, add 1/2 cup of the flour and whisk until smooth, add the remaining flour 1/2 cup at a time switching to a spatula and then your hand to knead until combined. When you have a ball of dough, knead a couple of times, then place in a slightly oiled bowl (the same one is fine). Let sit in similar conditions to the yeast mixture for an hour to rise.
  3. Once the hour is up, roll the dough into a rectangle that is under 1 cm thick. Top generously with the pizza/pasta sauce, cheese, nutritional yeast, onion and olives, before tightly rolling (from the longest side to give you a longer, over fatter log shape). Cut into disks about an inch thick, then place in an oiled dish.
  4. Pre-head the oven to 200C, while you let the pinwheels sit for 30 minutes to rise further. After the 30 minutes, cook the risen pinwheels for 20-30 minutes until lightly golden. Devour after 5 or so minutes.


11 / 02 / 2018

Potato salad is definitely a childhood staple of mine. However, it wasn't one of this nature, nope - it was the bacon bit-including crispy kind. But if I'm honest, the crisping up process of the boiled potatoes was always a bit of a fuss that demanded a lot of oil on the bottom of the pan, and then after all that you were left with a "summer salad" that was never really that "light" and "summery" to begin with. So that's when the chilled salad says 'move over red rover' - and rightly so. This chilled number is so flavourful AND refreshing with the inclusion of dill, onion, capers and lemon which wakes you up rather than slogs you down. Hummus might sound like an odd ingredient, yet I assure you it's undetectable - only working to light up the overall dressing and maintain it's fresh zing in the process. It might look like a pale pile of potatoes - yet it's SO MUCH MORE THAN THAT!!! I do hope you whip up this incredibly easy, and overwhelmingly scrumptious dish sometime.

Serves 4-8 (depending on the serving size)

Ingredients

Method

  1. Boil the potato chunks until very tender. Drain and leave to steam cool for around 10 minutes.
  2. Meanwhile, prepare the dressing by combining the remaining ingredients in a large bowl until smooth. It might look a little runny yet don't fret about that - it will still work out marvellously.
  3. Add the slightly cooled potato to the bowl with the dressing. Gently toss to thoroughly coat each piece, then place in the fridge to finish chilling. Serve cold.


11 / 02 / 2018

Veggie skewers are a funny thing. I definitely wouldn't have shown excitement at the sight of them say when I was 12, but hand me a plate of them now and they'll taste like some of the most delicious grub I've ever had. I think the difference lies in my taste buds attitude adjustment, meaning that they're far more welcoming to veg nowadays. They expect veggies to be the main component of a dish and so there's no underlying disappointment that spoils the taste of the wee veg as it travels down the hatch. The veg is celebrated rather than looked down upon with "I-know-I-could-be-doing-better" eyes.

But the upshot is kiddos, that these taste flippin' special - and the pineapple is a key player in that, so don't skimp on it cherubs.

Makes 6+ veggie skewers (plus a little extra marinade) - adjust accordingly

Ingredients

Method

  1. Pre-heat your oven to 200C and prep all the veg.
  2. Make the skewers by threading (in a pattern if you desire) 2 pieces of each veg/fruit (the capsicum, red onion, pineapple, mushrooms and zucchini) onto 6 wooden skewers.
  3. Make the marinade by whisking together the olive oil, lemon juice, spices, garlic, salt & pepper until smooth.
  4. Line a baking tray and roll each skewer in the marinade, coating thoroughly before placing on the tray. Repeat with all the skewers and pour any extra marinade over the skewers. Let them stand for 15 minutes.
  5. Bake in the pre-heated oven for 10-15 minutes (turning once halfway) then gobble down honeybunches!


06 / 02 / 2018

Fish is probably the hardest thing to veganifye. The texture is just too unique and say... oily(?!) to be able to accurately recreate (for a fillet of fish at least). When you go completely vegan your taste buds adjust, meat and fish is a seriously rich food you cut out that you no longer have the same taste for, and so chickpea tuna salad and artichoke crab cakes are a jolly-good substitute. But the matter of real-fish like mock-meats remains and that's when the matter of smoked salmon has probably popped across your mind as something you had in your pre-vegan era. It's pretty popular and in a lot of breakfast spreads and bagel fillings that cafes generally feature, so most of us probably have or had a taste for it.

But I cannot tell you how crazy-similar this is honeybunches. It's actually almost spot on. Apart from the look being obviously carrot looking, the taste, texture and colour foolery that goes on is so mind blowingly convincing you'll have a hard time knocking it. Then when you pair it with a blini with some vegan cream cheese or on a bagel or even on top of a rosti stack (!!!!) - ok getting excited about all the vegan doors this opens, but heck it's AMAZING!!!

Just read the full recipe through before starting honeybunches, know that it's 99.99% setting and forgetting and 0.01% hands on - and be prepared to never look at carrots the same way!!

Makes 1 1/2 cups vegan smoked salmon
Takes - 3 days minimum to make (yet hardly any hands on time! 30 minutes tops, promise!!)

Ingredients

Method

  1. Pre-heat your oven to 190C.
  2. Grab your carrots and a loaf tin. Put a layer of rock salt on the bottom of the pan (1 cm or so) then wash your carrots so they are wet. Place some of the carrots (you may need to do two layers) on top of the salt so they are not touching the sides or ends of the pan (touching each other is ok). Cover with salt and repeat the process adding another layer if you can fit it in. Once you have fit as many carrots as you can into your pan and covered them completely with salt, pop in the oven to cook for 1 hour and 30 minutes.
  3. When their time is up, leave to cool for about 15 minutes minimum before turning out the contents onto a tray (it may need some encouraging with a knife being run around the edge of the tin). Gently (yet effectively) smash the rock salt apart to expose the carrots, remove them and set aside.
  4. Wash the carrots clean of salt, top and tail them, peel them (if you can - this can be rather tricky, but an ok job can be achieved), then slice thinly on the diagonal and set aside.
  5. Make the marinade by mixing the olive oil, liquid smoke, red wine vinegar, dill and tamari together until smooth in a air tight container big enough to hold your carrot slices. Add the carrots to the marinade, gently toss with the lid on to cover them completely, then place in the fridge for 3 days minimum to develop in flavour. Toss them gently again at least once in this time.
  6. To make the Blinis: on the day of serving make the blinis fresh by mixing the self-raising flour, buckwheat, baking powder and dill together in a large bowl.
  7. Make a faux buttermilk by mixing the plant mylk with the vinegar and letting sit for a minute or two. The add the lemon, maple syrup and oil, stirring to combine. Add this wet mixture to the flour mixture and whisk together into a thick batter. If too runny, add some more self-raising flour.
  8. Cook in a non-stick pan in a little vegan butter or oil, with a tbsp or so of mixture at a time. When bubble appear, flip and cook on the other wise until very lightly golden. They are pretty quick to cook.
  9. Serve your smoked salmon on the belinis (or on a bagel is really nice too) with some vegan smoked salmon, red onion, capers, lemon juice and more dill if you so desire. Or alternatively serve the smoked salmon however you like, such as on a potato rosti would be very scrumptious indeed. Enjoy pals!