Honeybunch of
Onion Tops
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22 / 04 / 2018

This is such a delicious, scrumptious, handy recipe to make. If you like to have a small (but EPIC) little square of something after dinner, with a cup of tea, or whenever - then this is for you. This slice if best kept in the freezer for a cold (yet quick-to-defrost supply of "heaven-in-a-mouthful". These are so SO yummy and slightly peanutty, but even if you're not a MASSIVE peanut fan - I think you'll like them. Of course, it's not exactly like a Snickers bar, but it gets pretty close - and is so full of goodness so bottoms up and enjoy lovelies!!

Makes approx 36 little squares.

Ingredients

Method

  1. In a food processor, blitz the first 8 ingredients into a sticky crumble/dough mixture. You want it to be quite smooth, so scrape down the sides if necessary.
  2. Press into a 20cm square tin (or similar, you can't go wrong), that's been lined with baking paper. Smooth off with your hands or with a spatula. Place in the freezer until needed.
  3. In a heat-proof bowl, melt together all the remaining ingredients, with another pinch of salt. Stir to combine everything along the way and you could do this in a microwave, warm oven or over a pot of simmering water - up to you.
  4. Once a chocolatey melty bowl of wonderfulness, pour over the peanut base that has been in the freezer and smooth over with a spatula. Return to the freezer and leave to set (a couple of hours) before cutting up and tucking in. Best kept in the freezer.


22 / 04 / 2018

Mexican food is one of those cuisines which you really don't have to miss out on when going vegan. It's all about flavour (how it often is), and the main (I hate to use the word, but) "protein" is so interchangeable you'll really find yourself not missing the meat-laden version at all. This salad is so quick and easy to chuck together and is so packed full of flavour I think you'll love it. Swap the vegan "chicken" for firm tofu if you so desire and enjoy this in lunch boxes as easy lunches or as part of your meal prep for the week. It's so tasty, full of texture and satisfying flavours - it's on rotation 'round here. Enjoy honeybunches !!

Makes approx 4 serves.

Ingredients

Method

  1. Cook the quinoa according to the packet instructions, or until fluffy and cooked through. Drain if necessary and set aside to cool for a little while.
  2. Meanwhile, grab a large bowl and add the corn kernels, tomatoes, onion, coriander, avocado and lemon juice, stirring until combined.
  3. Cook your chicken breast in a non-stick pan until lightly brown and cooked through (with a little oil if desired). Once tender, break up roughly into strips/pieces and add your spice mix, stirring around for a couple of minutes until coated and fragrant.
  4. Add the quinoa to the large bowl of salad ingredients, followed by the vegan "chicken". Toss to combine once more, season and add a tinsy drizzle of olive oil if you desire (optional). Chill and enjoy!!


22 / 04 / 2018

I wasn't going to post this recipe here because it's quite straight-forward, but bloomin' heck it's too good not too!! I used to have a similar focaccia at school from the canteen (when was not vegan - it had Brie in it I think from memory) and it was so warming and comforting I was excited by the idea of veganising it. The result really didn't disappoint, so scrumptious and the flavours are meant for one another, so do yourself a favour and if you need to have one epic lunch - then look no further!! Hope you like it as much as I do <3

Makes: as many as you want it to

Ingredients

Method

  1. Turn your oven onto 200C.
  2. Cut some pumpkin into slices (about 1/2 cm thick) and place on a lined baking tray, sprinkle with salt & pepper and cook in the preheated oven for about 20 minutes, or until tender and lightly brown. Alternatively, use leftover roast pumpkin.
  3. Once the pumpkin is cooked, build your focaccia by cutting it in half, and spreading one side with pesto and the other nut cheese. Add your pumpkin slices, rocket and red onion, then close the focaccia and toast in a fry-pan or a sandwich press until crunchy and smelling incredible. Devour and enjoy !!


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.