Honeybunch of
Onion Tops
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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!


30 / 01 / 2018

A vegan quiche! Is it possible? What even is it? Well here we have a pretty scrumptious version honeybunches, and it's that trusty vegan egg product (that you can scramble and all) that does the trick. Yep, you can bake it. It sets - and happy days follow. These are mega flavourful and scrumptious in nature - making them perfect ammunition to blow away and dispel any non-vegan skepticism at any family/social event you may have in the pipeline. Alternatively, they make a great lunch box fillers or lazy Sunday brunch menu idea. Up to you quiche-queen!!

6 small quiches

Ingredients

Method

  1. Preheat your oven to 200C.
  2. Caramelise your leek, onion and garlic with a little olive oil in a non-stick pan until soft and caramelised (it will take a while). When it's nearly there, add the coconut sugar to assist the process. After a few minutes, add the vinegar to de-glaze the pan. Stir in the parsley and season, then when looking super flavourful and caramelised, turn off the heat.
  3. In a medium bowl, whisk the vegan egg with the water until smooth, then add the vegan cheese and stir until combined.
  4. Grease and line six muffin tins with the puff pastry ensuring there's minimal over-hang to get burnt. Divide the egg mixture between them, then spoon in the onion and leek mixture ontop. When all is evenly distributed, slightly submerge the onion/leek into the egg mixture, then bake for 15-20 minutes, or until the pastry is golden brown and the egg mixture set.
  5. Let cool for a couple of minute before removing from the pan and devouring!


30 / 01 / 2018

French toast is such a winner. While you might not think you feel like it, biting into it (especially when it's as delicious as this version) you realise you had been missing out big time. This version tastes and will leave your kitchen smelling like an incredible cinnamon doughnut. HELLOOO!! It's SO RIDICULOUS how good this tastes. Yeah, yeah so it's just cooked bread, but hold on there speed racer, because it really does transform into something far more sophisticated than the concept that it appears to be. Don't mind the bizarre tsp of nutritional yeast in there honeybunches, it all adds to the bizarrely egg-like mixture that your bread bathes in. This is so close to the original you won't miss the eggs I promise, nor will your lucky friends/fam who get to try some.

Serves 2-4

Ingredients

Method

  1. In a large bowl combine the first seven ingredients into as much of a paste as you can manage. Then bit by bit add the plant mylk until combined and a smooth "eggy"-looking mixture has formed.
  2. Heat a non-stick pan over the heat and add a little vegan butter or oil (if desired). Soak one piece of bread at a time (cut into triangles or strips, whatever you like) on both sides for a minute or two before tapping off the excess and adding to the pan. Cook on both sides until golden brown and smelling incredible.
  3. Repeat the cooking process and serve with whatever you fancy :)


23 / 01 / 2018

These are heaven. They take me back to these savoury scones I had growing up - but hands down these are 10 times better. Scones are kinda dry and these babes are SOOO NOT that! Which kind of makes them a savoury muffin (I do cook these in muffin cases) - but whatever you want to call these know that they're moist, comforting, savoury and will have you groaning with 'yummm' pulsating throughout ya' bod. Ok, that's a little OTT - but you get my point. Have these with a soup, in a lunch box, on a cosy cold afternoon, wherever - just please do make these - you'll have no regrets!!

Makes 9

Ingredients

Method

  1. Preheat your oven to 180C.
  2. Prep your first three ingredients.
  3. In a large bowl, combine the plant mylk with the vinegar and leave to sit for about 5 minutes until it curdles and becomes a buttermilk. Then add the oil and yoghurt and mix until smooth. Then add the carrot, cheese and parsley, stirring until evenly mixed.
  4. Add the polenta, flour and a grind each of salt & pepper to the bowl, gently bringing the whole mixture together into a muffin batter type of consistency.
  5. Evenly divide the mixture amongst 9 (approx.) muffin holes with cases in them if you have them. Cook in the preheated oven for 20-25 minutes or until set and slightly golden brown.
  6. Meanwhile prepare the garlic butter by mixing the butter, garlic and a generous amount of salt & pepper together until smooth. Transfer to the freezer to harden up until needed.
  7. These are best served warm with the garlic butter - but are insanely delicious any-which-way you decide to eat them :)


23 / 01 / 2018

My one-bowl banana bread is the most popular video and recipe I've put out and for good reason. It's super easy to make, full of goodness and doesn't taste odd at all, considering the plethora of non-traditional ingredients it contains. This bread is a spin on that recipe, and is mighty delicious if I do say so myself. It's technically summer at the moment here in Australia, however we've had a few "cooler" days, and I've very much enjoyed this cosy pumpkin-y bread, toasted then lathered in almond butter as a way to start my day, fill up the morning, afternoon and evening with. Anytime is an appropriate time for this bread honeybunches - and I highly recommend it to be on your list for your next therapeutic baking session.

Makes 1 loaf.

Ingredients

Method

  1. Preheat the oven to 180C (on a slow oven setting if it has it, otherwise the fan forced/a regular setting will work). Grease and line a loaf tin (size is flexible, you will just end up with a taller or shorter and longer cake).
  2. In a blender of some kind (food processor would even work) or by hand, combine the first seven ingredients (down to and including the plant mylk) until smooth.
  3. In a large bowl, combine all the flours and salt until smooth. Add the wet mixture to the dry and gently stir to combine. Fold in the choc chips and pecans.
  4. Transfer the mixture to the prepared loaf tin and top with some granola and choc chips if you so desire. Cook in the preheated oven for 45-65 minutes (it will depend on your oven and cake tin size) or until a skewer inserted comes out mostly clean with only a few moist crumbs stuck to it. Leave to cool a little before slicing and devouring!


23 / 01 / 2018

Mini Muffins. Why are they so much more exciting than the regular sized version? I think it's because our little child takes over with glee and the bite-sized factor becomes all too much. These are seriously scrumptious little boogers and would make the best-packed lunch component the world ever saw. These are fudgey and fabulous double chocolate creations that have some hidden veg in them that (you'll just have to trust me) cannot be detected in the slightest. You could make regular sized versions of these too - up to you, or even turn them into nourishing cupcakes with some nut butter to top. Keep in mind these are a little denser than your regular muffins due to the flour mix of choice, yet if you just have plain flour on hand, just use that in place of the different flours in this recipe. You can make it work no problem with what you've got :))

Makes 40+ mini muffins

Ingredients

Method

  1. Preheat your oven to 180C, then grease and flour your mini muffin tin tray (or just make regular sized muffins - up to you :)).
  2. In a large bowl, combine the first six ingredients, until the zucchini is evenly dispersed and everything is combined.
  3. In a smaller bowl, combine the remaining ingredients (sans the choc chips) and combine until smooth.
  4. Pour the wet into the dry and stir until smooth. Add the choc-chips and stir once more.
  5. Divide the mixture amongst your mini muffin holes (you may have to do a couple of rounds, considering how many it makes) so the holes are practically full (they don't rise all that much), then cook in the preheated oven for approx 20 minutes. Let cool before turning out and repeating the process until all the batter is used up. Delish!


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!!