Four Ingredient Nutella // Vegan + GF
17 / 12 / 2020
I've tried to make a "healthy" Nutella before and truth be told it's turned out exceptionally bitter and rather underwhelming. I was th-rilled when I stumbled across this method of making it, as I could see how it would produce a very Nutella-like result. And it does. The texture is a little different and the flavours hit you in a different order (chocolate first, hazelnut last - which plays with your brain), but in my opinion it's just as wonderful as the OG – when it comes to being an A-grade toast-topper, or banana-lather-upper-er.
Makes approx. 500ml (2 cups)
Or two small-medium jars
- 1 heaped cup (175g) skinned hazelnuts
- 1 cup/tin (320g) vegan sweetened condensed milk (check the baking and/or ethnic aisle)
- 1 block (90g) vegan dark chocolate, roughly chopped
- pinch salt
- Pre-heat your oven to 180C. Topple the hazelnuts onto a baking tray and roast in the pre-heated oven for 10 minutes, or until lightly golden and smelling sensational.
- Transfer the toasted hazelnuts into a food processor and blend for 5 minutes or so, until creamy. This might take a few goes, scraping down every minute, but it should come together into a creamy nut-butter consistency soon enough.
- Meanwhile, heat the sweetened condensed milk in a small saucepan until the first little bubble appears. Take off the heat and add the chocolate. Stir to melt the chocolate and form an ultra smooth ganache.
- Pour the ganache into the food processor, add the pinch of salt and blend again until fully combined. Transfer the Nutella to jars to store or gift away. Enjoy.
Provincial Lentil Stew // Vegan + GF + RSF
17 / 12 / 2020
Stews can demand a lot of your time and pre-planning abilities. Simmering for hours, transforming themselves. Well, while I think they have their place (obviously - there's my Bourguignon to show for it), it's nice to a quicker recipe that carries the same effect. A cozy, nourishing bowl of wholesomeness. This one definitely ticks those boxes Honeybunches. Serve as is over some mashed potatoes, or as part of a broader spread - with a simple pasta, antipasto vegetables and salad.
- olive oil
- 1 red onion, diced
- 2 cloves garlic, minced/diced
- 2 carrots, chopped into chunks
- 2 sticks celery, chopped small
- 2 potatoes, peeled and chopped into chunks
- 2 x 400g tins brown lentils, drained & rinsed
- 2 bay leaves
- 1 tbsp tomato puree
- 3 cups hot water
- 1 vegetable/"chicken" stock cube
- 1 tsp dried thyme
- 1 tsp tamari (or soy sauce for non-GF)
- 1 tbsp nutritional yeast
- salt & pepper
- handful parsley, chopped
To Serve: mashed potatoes, pasta, antipasto vegetables and green salad.
- Heat a glug of olive oil in a large non-stick pot (or a deep fry-pan would also work), then add the onion and garlic. Over low heat, sauté until nearly soft and fragrant. Add the carrots and celery, stirring occasionally until they start to soften.
- Add the potato chunks, bay leaves, tomato puree, water, stock cube, thyme, tamari and nutritional yeast. Stir to combine. Bring to the boil and then reduce to a simmer for 20 minutes or until the potatoes are tender and the broth reduced.
- Add the tamari and season to taste. Sprinkle over the chopped parsley and serve however you like.
"Paddle-Pop" Chocolate Ice Cream // Vegan + GF + Nut Free
10 / 12 / 2020
After watching my brother make complicated custard-based ice creams growing up, I had in my head that they were a rather complicated science to master. Well this recipe banishes that misconception right out of the park Honeybunches! It couldn't be easier, provided you have at least a blender of some sorts. It just a matter of dumping five ingredients into various appliances and pressing the ‘on’ button.
The best part of this recipe however, has got to be - that it tastes exactly like the legendary Australian ice cream – the Chocolate Paddle pop. Cross my heart - so good!
Allow for freezing time ~ 3 hours-overnight
Makes 6 cups approx.
- 3 cups favourite plant milk (I used the coconut & almond Nutty Bruce)
- 3/4 cups castor sugar
- 1/2 cup light flavoured oil (e.g. sunflower, grape seed, rice bran)
- 2 tsp vanilla
- pinch of salt
- 1/3 cup cocoa
- Put the milk and sugar into a high powdered blender (or food processor) and blend until the sugar dissolves. Depending on the appliance, 1-2 minutes’ maximum should well and truly do it.
- Dribble in the oil as the motors running, to fully incorporate and emulsify. Should take approx. 1 minute.
- Add the remaining ingredients and blend until smooth.
- Pour into an ice cream machine and churn for approx. 50 minutes until icy, creamy and thick. Alternatively freeze as is or in an ice-cube tray. Once the churning is complete, transfer to the freezer for 3 hours or overnight.
- Once ready to serve, either take your churned ice-cream out of the freezer for 10 minutes before serving, or blend up the frozen ice cream in a blender to return to a creamy-icy consistency. Glorious!
Chocolate Peppermint Mousse Layer Cake // Vegan + GF
29 / 11 / 2020
This is one stella-dessert Honeybunches! Chocolate at it's finest. The textures are a delight, the mint's not too minty. While it looks a bit intimidating to make, it's actually very do-oable. A heavenly chocolate short crust biscuit base sandwiches together a layer of choc-mint mousse with crunchy surprises of choc-mint biscuits dotted throughout. The top is layered with lusciously light minty cream and the whole thing is finished with flakes of shaved chocolate. Sublime. I'm getting quietly confident at the vegan/gf layer cake concept. I think a black forest variety will be next. Agh I’m salivating, time for the recipe!
Make a day in advance, or leave at least 3 hours chilling time
Makes 1 x 20cm square cake
Chocolate Short crust Biscuit Base
- 1 1/4 cups (125g) almond meal/flour
- 1 cup (135g) plain GF flour (or regular plain flour)
- 3/4 cup (100g) icing sugar
- 2 tbsp (30g) cocoa powder
- pinch salt
- 150g cold vegan butter
Chocolate Mint Mousse
- 1/2 cup plant milk (I used soy)
- 1 tps agar agar powder
- 80g dark mint vegan chocolate (or use regular dark chocolate with 1/2 tsp of peppermint extract), chopped
- 300g silken tofu, drained
- 2 tbsp (30g) cocoa powder
- 2 tbsp nut butter
- 1/2 cup maple syrup
- 145g packet (or similar) vegan/GF mint slice biscuits (I used these), roughly chopped
- 1/4 cup (or 1/4 tub) tofutti cream cheese (or similar vegan cream cheese)
- 1 cup natural COYO yoghurt
- 1 tbsp maple syrup
- 1/2 tsp peppermint extract
- dribble vanilla essence
- dark vegan chocolate shaved with a peeler/grater, enough to top
- Start with the short crust layers, by pre-heating your oven to 180C. Sift the almond meal, flour, icing sugar, cocoa powder and salt into a large bowl, and whisk to combine. Add the butter to the bowl, and using a fork or your hands, pinch the butter into the flour to combine. Switch to a wooden spoon when it becomes really buttery, and bring together into a very buttery mixture. Line and grease two 20cm square (or similar, alternatively you can bake them in the same tin one after another). Divide the mixture between the tins and with an oiled spoon spread out to the edges. It will appear that there is not enough, but there is the perfect amount to form a thin layer. Chill in the freezer for 10 minutes, before baking in the pre-heated oven for 20 minutes. Remove from the oven and set aside to cool. Remove the bases from their tins to a wire rack once cool enough to handle to speed up the process.
- Meanwhile, make the mousse filling by pouring the plant milk and agar into a small saucepan. Stirring constantly, heat over medium heat until the agar has dissolved and the milk is just below boiling point (aka a few bubbles appear). Immediately take off the heat and tumble in the chopped dark mint chocolate. Whisk until the chocolate chunks melt completely into a glossy ganache.
- Pop the remaining Chocolate Mint Mousse ingredients (bar the biscuits) into a blender or food processor, along with the ganache you just made. Blend until ultra smooth, scraping down the sides as necessary.
- By this point your biscuit bases should have cooled considerably (if still slightly warm that's okay). Start assembling by first relining one of the tins with ample baking paper (so that you have two sturdy handles for removing the cake with). Pop one crust into the bottom of the tin and sprinkle over half the chopped mint slice biscuits (or similar). Pour over the mousse mixture and then sprinkle over the remaining mint slice biscuits before topping with the other short crust biscuits base. Gently press down so that the layers are sandwiching together. Pop in the fridge.
- Make your Peppermint Cream by adding the cream cheese and natural COYO to a bowl and whisking with electric beaters until thickened and fluffy looking. Add the maple syrup, peppermint extract and vanilla essence. Whisk to combine, then spread over the top of the short crust biscuit biscuit base. Cover the top with cling wrap and transfer back to the fridge for 3 hours or overnight.
- Before serving, sprinkle over the shaved/grated chocolate. Remove with those sturdy baking paper handles, cut with a knife dipped in hot water (if you can be bothered) and tuck in.
The Throw Together Tofu "Fish" Dish // Vegan + GF + RSF
29 / 11 / 2020
The rest of my immediate family are mostly vegan, but they do enjoy the odd fish & chip night. On such occasions, which are usually Friday nights when everyone's tired and can't be arsed to cook, I'm often left with 20 minutes to whip something up for myself that can be my "main" to have with some chips on the side. There's been many a I don't have the brain power to think of/make aNyThInG! moments, so I really wish, I'd thought of this recipe sooner as it's the PERFECT thing for such occasions. One pan, crispy tofu with lots of dill, capers and lemon which gives this (if not a fish flavour) a very 'seaside' flair. Tis' really really good.
- olive oil
- 300g extra firm tofu
- 2 spring onions, sliced
- 2 garlic cloves, diced/crushed/finely chopped
- handful beans
- handful asparagus spears (optional)
- zest and juice from 1/2 lemon
- small handful dill, chopped
- a heaped tbsp capers, drained
- celery salt (or sea salt) & pepper
- Prep the tofu first by slicing it into 1/2cm strips, then press these between paper towel or a clean tea-towel to remove some of the excess water. Chop the tofu into bite sized pieces.
- Heat a glug of olive oil in a fry pan, then topple in the tofu pieces. Let them crispy up on both sides for 5+ minutes. Once a few minutes away from golden perfection, add the spring onion and garlic. Stir around with the tofu for a couple of minutes to sauté a bit.
- Meanwhile, top and tail the beans and slice the asparagus in half, lengthways as well as width-ways. Topple these into the pan and cool for a few minutes with everything, so they soften, but still have a bit of bite.
- Add the zest, juice, dill, capers, celery salt and pepper to the pan and stir to combine. Serve with some chips for the full experience should you wish.