Asian "Chicken" Slaw Salad // Vegan + GF + RSF
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!!
- 3 quorn chicken fillets (or the equivilant of 1 vegan chicken fillet, from a brand of your choice)
- 1 tsp minced garlic
- 1 tbsp minced ginger
- splosh of sesame oil
- 1/4 small napa (asian) cabbage
- 1/4 small red cabbage
- 1 large carrot, top and tailed
- 1/2 red onion, peeled
- 1/2 bunch coriander, finely chopped
- 1/2 bunch mint, finely chopped
- drizzle rice wine vinegar (or white wine vinegar)
- drizzle tamari (or soy sauce)
- drizzle olive oil
- drizzle sweet chilli sauce (RSF if desired)
- 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.
- 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.
- 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!!
Salted Chocolate Rosemary Cookies // Vegan + GF + RSF
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.
- 1 sprig rosemary, leaves (if you can call them that) finely chopped
- 1 cup almond meal
- 1/3 cup brown rice flour
- 1/3 cup buckwheat flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- generous pinch of sea salt
- 2 tbsp coconut oil
- 1/4 cup coconut sugar
- 1/4 cup maple syrup (or any liquid sweetener)
- splash of vanilla
- generous handful of dark vegan chocolate chips
- Preheat your oven to 180C.
- 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.
- 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.
- When mostly melted, remove the bowl from the oven and add the coconut sugar, liquid sweetener and vanilla, whisking until smooth.
- 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.
- 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.
- Cook in the oven for 10-12 minutes, then leave to cool on the tray for at least 10 minutes before devouring.
Raspberry & Almond Thumbprint Cookies // Vegan + GF + RSF
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.
- 1 cup ground almonds (almond meal)
- 1/3 cup brown rice flour
- 1/3 cup buckwheat flour
- pinch of salt
- 1/4 tsp baking powder
- zest of 1 lemon (finely chopped if not using a microplane)
- 2 tbsp soft/melted coconut oil
- 2 tbsp nut butter (almond, or a blend with almond in it works best)
- 1/4 cup maple syrup
- 1 tbsp vanilla essence/1 tsp vanilla paste
- raspberry jam (or your own chia berry jam for a RSF version)
- Preheat your oven to 180C.
- 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.
- 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.
- Add the wet mixture to the dry and bring together (with a spoon and then your hands) until it forms a dough.
- 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.
- 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.
- 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.
- Leave to cool for about 10 minutes before tempting your taste-buds.
Vegan Corn Fritters // RSF + GF option
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
- 4 tbsp vegan egg ('Orgran' & 'Follow Your Heart' both have brands) - this is not a baking egg replacer, but one you can scramble and make omelettes with etc.
- 2 tbsp polenta
- 6 tbsp water
- 1/4 cup plain flour (or chickpea flour for GF)
- 2 cups fresh/tinned corn kernels, two ears worth if using fresh
- 1/2 an onion, finely diced
- 1/2 tsp baking soda
- salt & pepper
- 3 tbsp unsweetened plant mylk
- a high smoking point oil for cooking (e.g. grapeseed, olive oil)
- In a large bowl combine the vegan egg and polenta together. Add the water and whisk until smooth.
- 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.
- 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.
New & Improved Lentil Sausage Rolls // Vegan + RSF + GF option
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
- 2 tins (400g) brown lentils 11⁄2 cups water
- 1⁄2 tsp vegan stock power 11⁄4 cup quick oats
- 2 tbsp tomato sauce
- 1 tbsp tamari (soy sauce)
- 1 tbsp ground flax
- 1 tbsp vegan worcestershire sauce
- 1⁄2 tsp black strap molasses or any liquid sweetener
- 1 tbsp mixed herbs
- 1 tbsp nutritional yeast
salt and pepper
- 1 large carrot grated
- 3⁄4 cup brown rice flour
- puff pastry sheets (approx. 3-4) – use GF if desired
- sesame seeds
- plant mylk
- Preheat your oven to 220C (430F) and take out your puff pastry to thaw.
- 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.
- Add the rest of the ingredients (minus the pastry, sesame seeds and mylk), stirring to combine.
- 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.
- Cook in the oven for 20-25 minutes, or until golden brown.
Epic Vegan Double Bacon BLAT // RSF + GF option
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.
- 220g block tempeh (or close enough to that amount)
- 2 tbsp maple syrup
- 2 tbsp tamari
- 2 tsp garlic powder
- 2 tsp onion powder
- 1-2 tsp smoked paprika (more if omitting liquid smoke)
- 1 tsp liquid smoke (optional)
- 1 1/2 cups coconut flakes
- 1-2 tbsp grapeseed oil (or another light flavoured oil)
- 2 tbsp maple syrup
- 2 tbsp tamari
- 1 tsp smoked paprika
- 1 tsp liquid smoke (optional)
- sprinkle of onion powder
- sprinkle of garlic powder
- sourdough (or GF) bread, vegan mayonnaise, tomato slices, avocado & iceberg lettuce to serve
- Preheat your oven to 200C.
- 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.
- 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.
- 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.
- 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.
- 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.
Wowee!! 'The HBOT Cookbook' is here <3<3
13 / 12 / 2017
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.
- There are 34 recipes
- It's 103 pages long
- it's available in hard copy (A5 in size) and in digital form through MY ETSY
- There are appetizers, lighter lunches (perfect for your lunchbox/to-go needs), main meals and all things sweet and scrumptious
- For all the recipes, see the full list on MY ETSY
- All recipes are never before seen/never will be on my blog/Youtube etc. apart from my 'New & Improved Lentil Sausage Rolls' which I will be sharing on the blog soon as it's a major improvement on an old favourite that I think is too good not to share.
- There are tips and tricks about vegan ingredients/vegan cooking in it as well that I think will help even the experienced vegan cooks as well as those complete newbies.
- The hardcopy and digital copy will be on sale with a small discount up until Christmas (2017) while I also run a 'HBOT 12 days of Xmas' on my Youtube (aka a video every day).
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 :)
Super-Good Vegan Carbonara // Oil Free + GF + RSF
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!!
- 2 medium cauliflower florets (1 cup)
- 1 small zucchini, peeled and roughly chopped
- 1 medium potato, peeled and diced
- 2 tbsp nutritional yeast
- 2 sliced pickled jalapeno
- 3/4 tsp salt
- 1/4 tsp ground pepper
- 1 heaped tsp minced garlic
- 1 heaped tsp dijon mustard
- sprinkle of dried herbs
- 1 tsp dried onion powder
- 1/4 drained soaked cashews (or not soaked depending on your blender) - for 30 mins minimum
- 2 lemons, juice only
- 250g+ GF fettuccini (or your favourite GF pasta)
- 2 small onions, peeled and sliced
- 4 large portobello (or similar) mushrooms, thickly sliced
- vegan parmesan to serve
- Start by boiling your cauliflower, zucchini and potato together in one pot until tender. This will take around 7-12 minutes.
- 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.
- 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.
- 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.
- 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.
- 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!!
'Unbelievably Convincing' Vegan Okonomiyaki // Soy Free + Nut Free
02 / 09 / 2017
These are flippin' incredible!! I cannot urge you enough to try them - they taste so flippin' good it's scary. Just, if not better than the real thing, all your pals will be going 'how the heck is this vegan', and you'll be nodding along in agreement. The vegan egg really shines here, I cannot encourage you enough to give this recipe a try if you stumble across/have access to the product. I learnt to make okonomiyaki through a bad-ass Japanese teacher I had in year nine. She did the whole putting soba noodles on the pancake and heck does it take these to another level. Super crunchy and textually on point! Enjoy, enjoy, ENJOY!!!
Makes 4-5 pancakes
- 2 vegan eggs (prepared according to packet instructions)
- 8 tbsp plant mylk
- 1/2 cup plain flour
- 1/2 tsp baking powder
- salt & pepper
- 1/2 bunch spring onions
- 2 carrots
- 1/4 medium green cabbage
- 1/2 red capsicum
- olive oil
- 180g soba noodles (or two bundles)
- vegan mayo
- okonomiyaki sauce (from Asian and specialist supermarkets)
- Take a large bowl and make the batter by adding the egg and half the plant milk and whisking until combined. Then the flour, baking powder and seasonings, then the remainder of the plant milk. Whisk until smooth and runny.
- In a food processor (or you can use a mandoline, or just do it by hand) finely slice/grate the onions, carrots, cabbage and capsicum using the appropriate attachment.
- Take large handfuls of the grated vegetables and squeeze out excess water over the sink before adding to the batter mixture. Repeat until all the veg is squeezed and added to the bowl. Don't worry if some moisture from the veggies carries over into the batter.
- Switch to a spatula and thoroughly combine the veggies in the "eggy" mixture.
- Cook the soba noodles according to packet directions and drain with hot water thoroughly before setting aside.
- Heat a super non-stick pot/pan over high heat, adding enough oil to moderately cover the base of it. Once you can begin to smell the oil (but not smoking), add about a 1/5 of the batter, or enough to form a large pancake that is about 3/4 of an inch high. Take some noodles and add to the top of the pancake.
- Cover the pan and cook for 5+ minutes. Carefully flip and cover, cooking for another 5+ minutes. You may need to add more oil. Serve with the okonomiyaki sauce and vegan mayo. Dig in!!
Hearty Vegan Sausage & Feta Pasta // GF + Oil Free + RSF
30 / 08 / 2017
I've been on a real run of veganising old classics lately, and it has been a tremendous success. Not only in my taste-bud judgment department, but also in the number of "mmms" and "this is good" type of comments that have been coming my way. This recipe is no exception, and I know that you are going to absolutely love it, as it was an old classic that we used to have, yet with the less plantiful chorizo and feta ingredients in it instead. Two things that are hella easy to swap with vegan versions - feed this to your omni friends, and they'll be chowing down this super hearty and mega delicious, saucy, salty-sweet, juicy, veggiful pasta dish like there's no tomorrow.
- 3 vegan sausages (chorizo style, or other)
- 1 onion, sliced
- 2 handfuls button mushrooms, quartered
- 1/2 capsicum, diced
- tbsp each of fresh rosemary & basil
- 350ml (or half a jar) of passata
- 200g (or half a tin) of diced tomatoes
- 2 large handfuls spinach leaves
- 350g GF spirals, or pasta of choice
- vegan parmesan (recipe HERE)
- 350g firm tofu, cubed
- 1/2 cup almond milk
- 1/2 cup rice wine vinegar
- 1 tsp garlic powder
- 1 tsp mixed dried herbs
- large pinch of salt
- juice of 1 cheek of a lemon
- First make your vegan feta, by combining the last seven ingredients in a medium container (something with a lid). GIve it a giggle and place in the fridge for 30mins, or until needed (for best flavour let sit overnight) - but still good with minimal fridge time.
- Grab a large saucepan or non-stick pot and cook your vegan sausages until tender, and caramelised on the outside. Remove from the pan and slice them into thick chunks before setting them aside.
- Add a splash of water to the pot/pan and saute your onion, capsicum and mushrooms on medium heat until soft and looking full of sausagey flavour.
- At this point, you want to boil your kettle and get your pasta on the stove to cook according to packet directions. But back to your sauce, add the herbs, passata and tinned tomatoes. Give it a stir and turn the heat to low-medium, before dumping in your spinach and covering the pot, to let the flavours meld and the spinach to wilt.
- Once the pasta is cooked, add a splash of the cooking water to your pasta sauce, before draining the noodles and adding to the sauce. Stir to combine, then add the sausage chunks and half of the vegan feta pieces you prepared. Gently stir to combine, and serve with tbsps and tbsps of the vegan parmesan. YUM!! You're going to love it <3
Easy Vegan Ratatouille // GF + Oil Free + RSF
26 / 08 / 2017
This dish shouldn't taste as good as it does. It has a whole bunch of my (and I think most peoples) least favourite vegetables, yet it just tastes like pure comfort food that is super slow cooked, tender and melt in your mouth-quality. I could eat this everyday and that's a beyond bizarre thing to say considering the ingredients. But hey, it works so let's celebrate it. This version here is light as a feather with no oil in it, yet packs a flavour punch and doesn't leave you feeling at all lacking in any department. I hope this becomes a staple in your home and you make your family's and your own belly very happy!
- 1 large eggplant, cut into 1-2cm cubes
- 2 medium onions, sliced into half moons
- 1 large (or 2 small) zucchini, cut into coins
- 1 red capsicum, cut into thick slices
- 1 green capsicum, cut into thick slices
- 1 x 400g tin crushed/chopped tomatoes
- 1 tsp coconut sugar
- 1 tbsp dried mixed herbs
- 1 tbsp minced garlic
- handful of basil leaves, roughly chopped
- parsley leaves, chopped
- handful of olives, de-pipped (optional)
- rice/crunchy bread to serve
- Layout your eggplant cubes onto a tray and generously sprinkle with salt. Toss slightly with your hands and then set aside and leave for 30 minutes.
- Meanwhile you can chop your vegetables.
- Then when 30 minutes has elapsed, tip the cubes into a colander and rinse thoroughly so all the salt has been washed off.
- In a large non-stick pot/pan add a splash of water and the onion, water sauteing until they are translucent and hand a bit of colour. Add more splashed of water as needed to lift the flavours off the bottom of the pan. Add the eggplant cubes and stir, cooking for 2-4 minutes until they have a bit of colour.
- Add the remaining vegetables (capsicum and zucchini) as well as the crushed tomatoes, sugar, mixed herbs and garlic. Stir until combined, add another splash of water, then cover and let simmer for 30 minutes.
- At the 30 minute mark, stir and add the basil, parsley and olives (if using) letting simmer for another 10 minutes with the lid off to let excess water evaporate. Add more water if you like it more liquidy, or just don't remove the lid.
- Cook the rice or prepare whatever you are serving with your ratatouille, then serve with extra sprinkles of basil and basil if you desire. So delicious!!
Best-Ever Vegan Choc-Chip Cookies // RSF + Soy Free
22 / 08 / 2017
This is a staple recipe that just tastes so ridiculously good!! They are miles better then the regular suspects which usually contain butter, eggs and maybe even milk - so get excited and bring these to movie nights, study sessions, birthday shebangs and whatever else you can think of. They'll disappear in a flash and no one will be the wiser that they were made out of plants and sweetened with coconut sugar. I hope you like my favourite take on choc-chip cookies <3
Makes 24 teeny biscuits, or 12 regular cookies
- 1/2 cup vegan butter
- 3/4 cup coconut sugar
- 1/3 banana, mashed into a puree (2 tbsp applesauce does also work)
- 1 heaped cup plain flour
- pinch salt
- 1/2 tsp baking soda
- splash of vanilla
- 60g vegan dark chocolate, chopped (or 2 handfuls of vegan chocolate chips)
- Preheat your oven to 180C.
- In a large bowl, add the vegan butter and coconut sugar, then mix until combined either in a mixer with a beater, or just by hand with a wooden spoon.
- When combined add the mashed banana and mix once more until combined and you have a thick paste.
- Add the flour, salt, baking soda and vanilla, then mix again until your cookie dough comes together. Add the chocolate chip and use a spatula to incorporate them into the dough, cutting through it and ensuring the chunks are evenly distributed.
- For small 1-2 inch sized biscuits, take slightly smaller than ping pong ball sized clumps of dough, roll them into a circle with wet hands (so it doesn't stick to you) and place on a lined baking tray. You'll need two baking trays, with 12 balls on each. No need to flatten the biscuits.
- Bake for 5-8 minutes until slightly risen and biscuit looking. Don't overcook them, and keep in mind they will continue to cook after you take them out of the oven. Leave for 5-10 minutes on the tray before transferring to a rack and devouring asap. They can last in an air-tight container for about 4-5 days. yum :)