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16 / 05 / 2017

There are some vegan recipes that just make you want to moan. Moan in the holey guacamole kind of way - because it's just tastes SO GOOD!! This is definitely one of the those recipes and I have a pack of non-vegans backing me up on this one. I made it on mother's day for two mother's and a bunch of family who all went back for seconds. You can catch the video through the spunky button at the bottom of this post, but first just a couple of things to know about this recipe. I made it just on the spot using a few short cuts, being digestives in the base and a pre-bought soy whip cream (because I can't for the life of me conjure up coconut whipped cream without it curdling and turning into a runny mess...yay - but you might have more luck). But for the purpose it needed to serve it did it's job wonderfully. Aka - the job being to make everyone smile with delight on Mother's Day, impress them with the healthy list of obscure ingredients. It didn't cut 100% neatly, yet I would say 80% with a crumbly 20% in there too, but hey - the taste was not to be faulted and I think it's sort of meant to be a little messy right? It's a banoffee pie - not a sleek chocolate pie. Anyhoo - enjoy friends.

Serves 12+

Ingredients

Method

  1. Pre-heat your oven to 190C.
  2. In a food processor, blitz the first four ingredients until crumbly and slightly sticking together. Grease a 24cm tart tin/dish with coconut oil or vegan butter and then proceed to press the base mixture into the dish. Start with using 2/3 of it for the bottom of the crust, pressing down with the base of a cup or spatula. Then with the remaining mixture, build up the sides to be about 3/4 of a cm thick. Press it all into place firmly and place in the pre-heated oven for 10-15 minutes, or until lightly golden.
  3. Meanwhile prepare the caramel by combining the almond butter, maple and coconut oil in a blender until smooth and drizzly.
  4. Also prepare your bananas by placing the 1cm sliced pieces in a bowl and squeezing over the juice of the lemon half. Lightly toss till combined and set aside until needed.
  5. When the base has sat out of the oven for at least 20 minutes to cool slightly, add the caramel and spread out over the base. Top with the chopped bananas (they will sink slightly) and then place in the freezer for 20 minutes until slightly set and the base is fully cooled.
  6. Open your whipped cream (you could alternatively make this one here) and give it a slight stir, then remove the pie from the freezer and dollop over, smoothing to your liking. Grate or use a peeler to get little flecks of dark chocolate to decorate over the top of your pie, then place in the fridge this time until serving (good to do this for at least 1 hour).
  7. Serve & enjoy!!


29 / 04 / 2017

So we've all heard the retort that all vegans eat is salad. It's old, annoying and most importantly incredibly incorrect. Sure salad can be a party (like these two I'm sharing today), yet in truth, we just eat food that tastes delicious, is full of plants and is as normal as "meat & 3 veg" (except the vegan equivalent). I've posted many random thrown together salads on Instagram and people seem to genuinely want the recipes, which I think shows that vegans don't always shove vegan salads in people's faces, and that when they do pop up - they can actually look and taste so unbelievably good. So here are two loose recipes that hopefully inspire you to make some incredibly delicious and refreshing nosh, that's good for you and the planet. Enjoy!!

BLT salad

BLT Salad

Ingredients

Method

  1. Make as much of this recipe as you desire, by combining the desired amounts of each ingredients (sans the dressing) in a bowl.
  2. Pour over a 1/4 cup of the dressing to start with, adding more until you reach your desired amount.
  3. Taste, adjust and season as necessary. Enjoy!

Pesto, Strawberry & Tofu Salad

Pesto, Strawberry & Tofu Salad

Ingredients

Method

  1. Mix as much of the above ingredients as you desire (sans the pesto) in a large bowl.
  2. Add 2 tbsp of the pesto to start with, increasing until you reach your desired flavour strength.
  3. Taste, season and enjoy!!

18 / 04 / 2017

It's finally here, the HBOT best-ever vegan lasagne - hooray!! Lasagne is just a necessary recipe to have on hand to make at least once a month I reckon. It's deceivingly easy when you understand what you're doing (like all recipes) and is so wonderfully all in one, that you just feel complete eating it. This version is GF and with an oil free suggestion, but I promise you won't even realise what you're missing. Lasagne is so forgiving - so I promise it will only be a pleasant experience making this goddess. I've tested it on many family and friends and the only "comment" was that it was "filling" - and that ad' be because of the fiber haha. How reassuring I say!! There's plenty of cheesey-goodness in this and the sauce really does a fabulous job at being a quick and easy bechamel, that tastes even better in my opinion. I hope you make it for yourself or your family and have a wonderful time doing so :)

Serves 6

Ingredients

Method

  1. Pre-heat your oven to 200C, fan-forced.
  2. Firstly thinly slice your carrots, zucchini and mushrooms either by hand, with a julienne or in a food processor with the appropriate attachment. Alternatively you could finely chop all the veggies by hand or in the food processor - this would also work.
  3. In a large fry-pan or non-stick pot, add your thinly sliced veggies with a splash of water and the garlic, water sauteing until soft (up to 15 minutes). Set aside when soft, yet not mushie.
  4. Meanwhile prepare your spinach and TVP, by boiling the kettle, grabbing two separate bowls and adding the spinach into one and the TVP into another. Cover both with enough boiling water to just cover them. Once the spinach is defrosted, drain and squeeze out all the water with the back of spoon in a fine sieve. The TVP will absorb all the water, so no need to drain that. Set these two aside until needed.
  5. Make the cheese now, by combining the tofu, noosh, herbs, mustard, salt & pepper and lemon in a food processor or blender of choice. When smooth and creamy, stop blending and set aside until needed.
  6. Time to build your lasagne!! Start with some passata or chopped tomatoes and cover the base to prevent your sheets from sticking. See how I build mine up here, but really you can't go wrong. I would recommend saving 2/3 of the cheesey sauce for the top, and finish by sprinkling over the cheese shreds if using, or vegan Parmesan.
  7. Cook in the pre-heated oven for 30 minutes, then switch to the grill setting and cook for 10 minutes more to crispy up the top of your lasagne.
  8. For best results (in the serving department), let it sit for 15 minutes - but it's just as good straight away. It keeps well and tastes even better the next day!! Enjoy!


29 / 03 / 2017

Hmm... the bakes and warming bowls that the cooler months bring - oh how "warm hug" like they are. This recipe fits into the mentioned category perfectly, being a host of familiar, yet strikingly wonderful flavours and fascinating textures. Having scene the ol' spaghetti squash hop around the recipe blog sphere for some time now, I have been dying to get my hands on one. Yet, like more things in Melbs, it was a while before I landed my eyes on one of them, let alone found a price tag that wasn't jaw dropping (and not in a nice way). So it's been a journey (a first world one at that) for my taste-buds to be blessed with the presence of spaghetti-like strands of wonder, yet it was so worth the wait. While I definitely plan on using this crazy veg in a host of ways, for now I am rather pleased with this bake that is triple tested and omni-family approved. Enjoy!

Serves 4-6.

Ingredients

Method

  1. Pre-heat the oven to 200C fan-forced.
  2. Grab your spaghetti squash, and using a large sharp knife cut it into quarters (from top to bottom, and then around the middle). Place face down on a lined baking tray and cook in the pre-heated oven for 45 minutes or until tender.
  3. Meanwhile, prepare your ricotta by placing next eight ingredients (down to the salt & pepper) into a blender, or food processor if that's what you have, blending until smooth and it's adopted a green hue. Grab a plastic zip-lock bag and fill it with the "cheese" and set aside until needed, cutting a 2 cm whole in one of the bottom corners.
  4. When the squash is cooked, begin to build up your bake. Grab a large lasagna dish and start with a layer of passatta 1/4 of spaghetti squash (obtained through raking a fork through the flesh). Put down a layer of spinach with some passatta, then more pasta sheets, a layer of 1/3 of the ricotta, passatta and another 1/4 of the spaghetti squash, then building up the layers from there as you please, using up the filling ingredients. Make sure your final layer however includes at least a 1/4 of the squash, passatta and thick blobs or squirts (see video) or the ricotta.
  5. Bake in the oven for 30 minutes with a sheet of foil across the top, then an additional 10 minutes without.
  6. Sprinkle with the vegan Parmesan and serve. For best results, let sit for 10 minutes before devouring. It's so delicious, I promise you!

*RECIPE VIDEO FOUND HERE


21 / 03 / 2017

I'm so surprised that I haven't included a tofu scramble recipe on here yet, considering that I visit this fabulous creation on a regular basis. While the regular "continental tofu scramble" does the job, I find one with some Indian-Esque spices can take it to an even more appealing level. Obviously, it's not exactly like eggs, because A) that would be a freaky resemblance, and B) eggs are one of the first things you tend to find repulsive in smell and taste when taking that vegan train. So this dish is it's own thing, and all the better for it. You only really need the tofu on hand and you can take it in any direction you please when you really want a belly-filling meal, that keeps you full until lunch, dinner or the new day ... whatever. I'd encourage the optional add-ins as they truly take it to another level. All about that balance of flavours peeps. Enjoy!!

Serves 2

Ingredients

Method

  1. Take a large fry pan and add a dribble of water. Place on high heat and add the onion, cauliflower, mushrooms and capsicum to it, sauteing until just soft.
  2. Meanwhile, in a medium bowl, combine the tofu with the spices, garlic, spinach, peas and seasoning. Use your hands to evenly distribute the seasonings and ensure the tofu mixture obtains a yellow hue throughout.
  3. Once the veggies are soft, add the tofu mixture to the pan. Occasionally stir to prevent sticking to the bottom of the pan, and continue to "crisp up" the bottom of the tofu slightly. If you don't mind the use of oil, add a dribble of extra virgin olive oil or coconut oil at this point, to assist this process.
  4. At this point, put your bread in the toaster to crisp up if you so desire. Continue to "scramble" the tofu in the pan every now and then for 4-6 minutes, or until the peas are cooked, and the spinach wilted.
  5. Serve on toast, and garnish with the herbs of your choosing, plus any lime juice, avocado slices and sesame seeds that you have on hand. Delicious!

*RECIPE VIDEO FOUND HERE


14 / 03 / 2017

SUPER DUPER EXCITED ABOUT THIS RECIPE PEOPLE!! Purely for the fact that I'm not a ramen expert at all - yet what would you know, I just whipped up a hella delicious ramen noodle recipe that ticks all the boxes and (in my opinion) is wonderfully balanced in flavours. It's been triple tested and enjoyed by the extent of my fam with big smiles all round. I tried to simplify the process down a bit, so you have less dishes at the end, yet don't have to compromise on flavour. Nor do you have to wait as long for the end product... hooray!! It can be most definitely put on the table in 45 minutes - success :)

While the broth may look a little ... dark by the end of the cooking process - rest assured, that that's only because of the purple cabbage bleaching into the broth. What you end up with, is a comfort bowl of good health to make your insides (taste buds included) sing with glee. Yippee!!

Serves 4 people

Ingredients

OPTIONAL TOFU

TO SERVE

Method

  1. In a large pot, add the first 6 ingredients with a splash of water, and water saute until reduced in size, and the cabbage has softened.
  2. Add the water only, from the soaked dried mushrooms, as well as the stock, tamari, miso and sesame oil (if using). Stir and cover the pot, bringing to the boil and simmering for 20 minutes.
  3. Meanwhile prepare your tofu, if you are using, by cutting it into bite sized cubes, and adding it to a bowl. Add the panko crumbs and toss with your hands so they become lightly coated with the crumbs. Heat a non-stick fry pan over high heat and add the oil (if using), then the crumbed tofu tossing occasionally to develop some colour to the exterior of the cubes (10+ minutes).
  4. Once the 20 minutes is up, stir once more and add the ramen noodles. Return the lid to the pot and cook for 5 minutes, or until tender and delicious. Adjust flavours if you so desire, otherwise tip in the crispy tofu to the pot, plonk it in the middle of the table and let people add their own noodles and broth to their bowls. Top with cilantro and sesame seeds if desired.

*RECIPE VIDEO FOUND HERE


20 / 02 / 2017

Ahh muffins, how prolific you were in the non-vegan previous life. I would have them in school lunches, buy them from the school canteen, make them on weekends and enjoy their therapeutic properties whenever I felt like chilling out with a wooden spoon. The bummer with a vegan muffin is that they often require a 1/3 cup of oil. You see that amount splashed around a whole lot, 1/3 here, 1/3 cup there - and it can make me cry out, "come on people, there has to be another way!!". The rather successful Banana Bread recipe that I have, inspired me the other day to pull out the oil-free baking talent buried beneath and master another victory. And what do you know, I DID IT!! Unbelievably delicious muffins with a welcome tang of lemon, I personally go nuts for. If ya' not a lemon fan, just leave it out - but for the rest of you, you're in for a treat!!

Makes 12 muffins.

Ingredients

Method

  1. Preheat the oven to 200C.
  2. In a large bowl, combine the first 4 ingredients with a whisk until combined.
  3. In a medium bowl, combine the sugar, vanilla, mylk, almond butter and vinegar with the same whisk until mostly smooth.
  4. Tip the wet into the dry mixture and whisk until smooth. Don't overmix, yet don't be alarmed either if there are still some lumps in the mixture.
  5. Toss in the raspberries and chocolate, then mix once more to gently combine.
  6. Line 12 muffin holes with paper or alternatively grease with a plant fat, then spoon in the mixture, dividing it among the 12 holes. Bake for 14-20 minutes, until risen and lightly golden. Cool for 10+ minutes before devouring.

RECIPE VIDEO FOUND HERE


02 / 02 / 2017

My relationship with food tends to be a very positive and enthusiastic one at that, and I am very much those things towards this delectable bowl as well. Any meal which is just a wonderful surprise in each and every bite - is most definitely something to rave about. It seems that it's a highly requested recipe concept as well as I wasn't planning on posting this creation, yet since there was such a response from in on the insta-land I then thought, why not. It's incredibly simple and scrumptious - making it one of those meals you'll probably have on the repeat until you get sick of, yet while you're going head over heals for it, I promise you it will be an incredible foodie adventure. I apologise if it's not totally do-able in your neck of the woods, as the vegan chicken isn't available here there and everywhere (we're getting there one day), however, you could most definitely adopt the concept and sub it for some marinated tofu. Delicious.

Serves 1 hungry person, or 2 peckish people.

Ingredients

Method

  1. Pre-heat your oven to 200C.
  2. Grab a large bowl and combine the potatoes, onion and spices in it (through a tossing motion), until the spices cover the veg. Place on a lined baking tray, and cook in the pre-heated oven for 30-40 minutes.
  3. Meanwhile, prepare your other ingredients through cooking the soba noodles according to their packet instructions, draining and then setting aside until needed. Also cooking your "chicken" until crispy, then cutting into chunks. Also preparing your edamame beans through defrosting and shelling them.
  4. Once all the components are ready, compose your bowl (or two of them, if you are sharing) by adding a handful of mixed leaves and the soba noodles to the base. Top that with the cooked starch, chicken, beans and avocado chunks. Drizzle with tahini, and sprinkle the bowl with sesame seeds to finish. So incredibly delicious!!

*RECIPE VIDEO FOUND HERE


26 / 01 / 2017

I don't drink, yet I imagine from all the Hollywood movies that have clued me in on what people like to eat the morning after - this could be a solid option. It's the ultimate comfort (and convenience) food wrapped into one. I hate to make yet another HP reference, but it really does take on Butterbeer's loveliness of serving the purposes of a "warm hug". It's incredibly simple and can be made up with leftovers in the fridge. If you'd like to make this GF then opt for a sourdough or GF loaf, while if oil free is your priority then use up some leftover nacho cheese sauce you have in the fridge. You can also use any dip of your choosing, yet keep in mind it is the vehicle for adequate seasoning. So while you can't exactly taste all the flavours of the dip, it will ensure your Toastie is seasoned to perfection.

Makes 2+ Toasties

Ingredients

Method

  1. Pre-heat the oven to 200C. In a large bowl combine the sweet potato chunks with all the spices. Toss until coated, then spread out on a lined baking tray. When the oven is suitably hot enough, cook for 30-40 minutes, until thoroughly tender and golden. Set aside.
  2. Grab your slices of bread, and spread out the chosen dip thickly onto two pieces. Top with one slice of vegan cheese on each, and then take your remaining two pieces and smoosh a generous amount of potato onto each slice with a fork.
  3. Bring the two side of the sandwiches together, then (if desired) thinly spread the exterior sides of the sandwiches with your vegan fat of choice.
  4. Turn on and heat up your sandwich press/waffle iron/frying pan, and once warm, toast your toasties into perfection. Ensure the cheese is gooey and melted, then remove, slice into 2 triangles, pop on a plate and devour.

*VIDEO FOUND HERE


25 / 01 / 2017

Now I am pretty sure you won't have had a falafel summer roll in your life. It is a slightly wacko fusion of cuisines, but I have to say it works perfectly. The rich earthy-ness of the falafel in these rolls is wonderfully balanced with the other salad ingredients that go with it. It's very much like a lighter wrap, that is just perfection when teamed with this ranch sauce. I've been eating these all summer long, and I highly recommend you do too (if you're currently in the southern hemisphere that is, yet if not then the falafel in them kind of makes them suitable to all seasons - do they not?). Make a big batch, as your friends will be wanting more I promise :))

Serves 4

Ingredients

RANCH SAUCE

Method

  1. Start by preparing the falafel mixture according to the packet instructions. When ready to cook, scoop out the mixture and place in a large zip-lock bag. Cut a 1cm snippet in one corner, and lay down to rest somewhere while you heat a tbsp of oil (or you could do oil free) in a large non-stick pan. Once oil is hot, squeeze out 8cm-ish worms of the mixture. Repeat until the pan is covered in falafel worms, and flip once when crispy. Repeat with remaining mixture, and set cooked falafels aside until needed on a plate lined with paper towel to absorb any excess oil.
  2. Next, make your sauce by blending all ingredients in a blender until smooth. Pour in a jar, secure lid and place in the fridge to chill until needed.
  3. Get all your filling ingredients out (including your cooked falafels) and ready at your rolling station. Boil the kettle and prepare a shallow large bowl with warm-hot water to soften the rice paper sheets with.
  4. Now it's time to start rolling, so get out a board and place a wet tea towel over it. Start to soak a rice paper sheet, and remove when soft, but not mushy. Line up a little of each filling in a 3cm x 10cm rectangle a little off centre. Fold up from the bottom, start rolling away from you, then flip each side, and continue to roll away - all the while ensuring tightness to create a compact roll. Set aside on a plate, and repeat with the remaining roll ingredients.
  5. If not serving immediately, cover with a wet tea towel. Otherwise, serve with the sauce - and enjoy!!

*RECIPE VIDEO FOUND HERE


15 / 01 / 2017

While on one hand, it can be a total bummer that if you are in an Italian restaurant/travelling Italy or just having a lazy Tuesday dinner, the option that A) is vegan and B) is guaranteed to fill your ridiculously hungry stomach is often tomato pasta. It can get slightly repetitive and boring, even though it is delicious. So say you are like me and go through phases of adoration for this food because it's just so easy to over do it sometimes. You've taken a hiatus and now you want to dip your toes back in that pond so to speak - well this is the recipe for you pal!! It's so incredibly delicious and well balanced, it will absolutely fill that craving without any of the "get-through-half-of-it-and-you-suddenly-get-sick-of-it" feeling. Also, while I've said it serves two, if you're really hungry just eat it all bro! yum :)

Serves 2

Ingredients

Method

  1. Cook the pasta according to the packet instructions. Once al dente, drain and set aside (yet reserve a splash of the cooking water).
  2. Meanwhile, in a non-stick fry-pan, water saute the onion and garlic until soft. Then add the Italian herbs, passata, olives and tomato. Bring to the boil and reduce for 5-10 minutes.
  3. Tip the pasta (with reserved cooking water) into the sauce and toss to combine. Sprinkle in the parmesan and basil, then give one last toss.
  4. Serve immediately and enjoy!

*RECIPE VIDEO FOUND HERE


12 / 01 / 2017

I don't think I've made a recipe this delicious in quite some time. Y'all know that I think the ultimate "sweet" flavour is chocolate, and if you're going to put the effort in, you should look no further. This recipe is a celebration of this simple fact, and I'm beyond excited for you to sink your teeth into this recipe. Think a creamy, rich and decadent coconutty base, yet refreshingly icy treat, filled with chewy chunks of good-for-you brownie. The many people who tried this recipe, allowed me to collect some pretty consistent data. All of them loved them, asked for a second, and shot their eyebrows up to the roof in delight when they came across a brownie bite. I have a feeling you'll have a similar response, as these really are that good. Enjoy my friends!

Makes 12 Popsicles (or more depending on your mold shape)

Ingredients

Method

  1. Place the plant mylk in a small saucepan and gently warm over low-medium heat. Just before boil (scolding point), when a few small bubbles appear around the edges, remove from the heat. Add the dark chocolate (break into smaller pieces, if using a block) and whisk until smooth.
  2. While the chocolate mixture is cooling a tad, make your brownie by placing the dates, cacao, nut butter and coconut in a food processor, and whizzing until it clumps together. It should resemble bliss ball mixture. Set aside until needed.
  3. Place the chocolate/coconut milk mixture into a blender, followed by the silken tofu and maple syrup. Blend until smooth. You could also do this in a food processor.
  4. Grab your Popsicle molds. Fill with the chocolate custard until 1cm below the surface. Then pinch off little chunks of the brownie mixture with your fingers and drop into the custard. They won't necessarily sink, so push below the surface with a spoon or finger. Repeat until you have the desired amount of brownie chunks in each Popsicle. Then all you need to so is insert their skewers/handles.
  5. Place in the freezer for 4 hours minimum. Although overnight is best. These keep well.

*VIDEO FOUND HERE