Honeybunch of
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21 / 07 / 2019

Holey moley I did it!! I made a crêpe cake and it stands like the wondrous queen it is, tastes SOOO good, and is just a lovely "bit different" center-piece dessert that you can make to impress ya' friends and family, or just create a conversation starter if you're a socially anxious bean. All empathies, there. It's actually a very do-able cake, despite it’s stunning appearance. Crêpes? Just make sure your pan is super non-stick and you're good to go-go. And as for the filling? Easy, blend all the ingredients up in a blender. Hope you like this recipe as much as I do HB's <3<3

Serves 6-10

Ingredients

Crêpes

Method

  1. First make your ganache by placing your drained cashews along with all the other ganache ingredients in a high powdered blender and blending until smooth. Scrape out the contents into a container and chill until needed.
  2. Make your crepes, by combining all the ingredients into a high-powered blender and blending until smooth. Alternatively whisk all the dry ingredients together in a bowl, make a well in the center, then add the dry ingredients.
  3. Cook your crepes in a 24cm/9-10inch non-stick pan with a little knob of vegan butter or wee drizzle of oil added after cooking each crepe. I used a measuring cup (the ½ cup one) to add the same about of batter each time. I swiveled the pan around as soon as it hit the pan. Once bubbles appeared and there were no raw batter puddles, I flipped it over to cook on the other side.
  4. Let your crêpes cool on a plate between layers of paper towel, to absorb excess oil.
  5. Make your whipped cream by putting the coconut yoghurt and vanilla in a bowl and beating it with an electric whisk until thickened and slightly "fluffy" looking. Add the maple syrup and beat for another minute or so to combine. Refrigerate until you assemble your cake.
  6. Assemble your crepe cake by smoothing a thin layer of ganache on each crepe, stacking them on top of one another, then finish with the whipped cream, strawberries and chopped chocolate. Refrigerate until served.

death-row-dinner-vegan-33


21 / 07 / 2019

Wowee Honey-bee's, here it is! A Swedish Meatball (or just meatball recipe in general) that tastes bloomin' glorious, in all the departments; taste, texture and difficulty level. Happy, happy days!! I know you're going to like this one, I'm beyond happy with it, and so was everyone I fed it too. Yes, there is a Swedish Meatball recipe in my 2nd Cookbook, that I still stand-by and enjoy, however that's a tempeh based one. This recipe, made out of lentils has a texture I just prefer. Homey and wholesome - I'm pumped!

Serves 4-6

Ingredients

Meatballs

Method

  1. Cook your lentils, if you are using dry. Drain and set aside.
  2. Sauté the onion and garlic in a drizzle of olive oil in a small fry-pan until soft. Remove from heat and set aside.
  3. To a food processor, add the lentils, onion/garlic mixture along with all the other meatball ingredients. Pulse until combined, but still a little chunky. Roll the mixture into balls (about an inch in diameter, not too big), by squeezing some mixture together tightly before rolling. Place on a plate/tray and repeat, using all the mixture. Put the balls in the fridge for 30 minutes to firm up.
  4. Meanwhile make your gravy by melting the vegan butter in a small saucepan. When bubbling add all the other gravy ingredients (sans the corn flour slurry). Whisk until smooth. Bring to a simmer at which point whisk in the slurry. Whisk/stir for a couple of minutes more until slightly thickened. Set aside.
  5. When your balls have chilled (hehe), remove from the fridge and heat up a glug of oil in a large based fry-pan. When hot, add your meatballs (you might have to do this in batches) and crispy-up on all (or most) sides.
  6. Serve your meatballs with mashed potato, the gravy, cranberry jam and peas for one seriously hearty and scrumptious meal!


21 / 07 / 2019

This is a rather glorious dish that can super-easily be made vegan with mega-satisfying results! By using vegan mince, this is a one-pot situation that’s super quick to rustle up and comes full of flavour. If you're a fan of a Mediterranean/East-European, bread & spiced meat type-situation - then this is your dish!

Makes 1-2 large pizzas (depending on how much "meat" filling you like on your pizza)

Ingredients

Method

  1. In a large pot, sauté the onion, capsicum and garlic in a drizzle of olive oil. When starting to soften, add the vegan mince, cinnamon, smoked paprika, cumin, allspice, chilli and parsley. Stir to brown off the mince and gently toast the spices.
  2. Once the mince is no longer frozen and slightly browned, add the tomatoes and tomato puree. Stir to sauté the tomatoes.
  3. Once the tomatoes are soft and the mixture looks thick, add the vegetable stock to deglaze the pan and stir to combine. Add the coconut sugar and season. Bring to the boil, then reduce the heat to a simmer. Let simmer away for about 15 minutes. Turn your oven onto the temperature listed on the pizza base’s instructions.
  4. Once the filling has simmered away and reduced a little. Spread over 1-2 bases, depending on how much "meat" filling you'd like. Using less filling is more traditional, however, you do you.
  5. Bake in the pre-heated oven according to packet instructions. Upon removing from the oven, drizzle over some tahini and sprinkle with parsley to finish. Slice and serve.

death-row-dinner-vegan-19


14 / 07 / 2019

This is cause for celebration Honeybunches! I've seriously nailed the ideal texture, crumb and taste of a gluten-free vegan cake that can be swung any which way you like flavour-wise. For this one I've gone for a seriously delicious coconut flavour that isn't too overpowering, nor artificial-tasting. It's a banger of a recipe if you're needing a tall and handsome celebration cake for whatever occasion is on ya' horizon. Scroll down for a picture of the cake’s interior if you don't believe me when I say the texture is perfect. Hope this recipe is useful to you HB's x

Serves 10-20

Ingredients

Wet

Method

  1. Pre-heat your oven to 180C on a slow setting preferably over fan forced.
  2. Take a large bowl and add all your wet ingredients (yes, the coconut sugar is meant to be mixed with the wet ingredients). Whisk until smooth.
  3. Sift in all the dry ingredients and whisk again from the centre outwards to gently combine everything. Once smooth, check for lumps, pressing any out with the back of a spoon.
  4. Grease and line 2 x 20cm/8inch cake tins and divide the batter between them. Smooth over and bake the pre-heated oven for approx. 45 minutes, or until springy to touch and a skewer inserted comes out clean. Set aside to cool.
  5. Meanwhile, make your icing by adding all the icing ingredients in a bowl (starting with 2 cups of the icing sugar) and mixing to combine with electric beaters, adding more icing sugar in cup-sized increments. Chill until needed.
  6. When the cakes are cool, ice them up with the frosting and decorate with toasted shredded coconut. Amen to that!

call-the-mid-.-BV-and-weekly-vlog-45


14 / 07 / 2019

Fish & Chips, vegan style – without requiring a deep-fryer, yet yielding beyond-epic results, yes PLEASE!! This recipe took a bit of exploring and discovering to get right, but the result I think you’ll agree is rather moreish. I started experimenting with eggplant (too watery and mooshy), then I tossed around different marinating ideas and settled on this one which encourages that fishy, silky, fillet-effect that is really quite difficult to achieve. Providing you let your horizons of expectation broaden about how ‘fishy’ this in fact will be, I think you’ll be choofed and rather delighted, as I was, upon first bite.
Serves 4-6

Ingredients

Tofu Fish

Method

  1. Drain the tofu of excess water, and cut into about 1 cm thick slices
    (shape of choice), which will be your fish fillets. In a airtight container (large enough to hold the tofu slices), combine all the remaining ingredients under the Tofu Fish header, mixing until smooth. This is your marinade. One by one, dip each tofu slice in it, so that both sides are covered in the stuff. Once coated, place all the tofu slices into the marinade-container, cover with the lid, place in the fridge and let marinade for at least 6 hours (preferably overnight).
  2. When ready to cook your ‘fish’, preheat your oven to 200C (390F). 3. Make your batter by whisking together all the Batter ingredients
    (sans the nori & breadcrumbs) until smooth. Remove the tofu from the fridge and cut nori pieces (using scissors) to approximately the size of each piece of tofu (don’t make them bigger, but smaller is fine).
  3. Line a baking tray and pour some breadcrumbs onto a plate/bowl, so you are ready to batter and crumb your tofu fillets. Take a piece of tofu, letting excess oil drip off. Dip and coat in the batter (yes it’s a messy business), add the nori sheet to one side, then cover completely in the batter (a mostly-even, not-too-thick layer of batter is what you want), then transfer to the breadcrumb plate and coat all sides with crumbs (use a spoon to help), before laying your fillet on the lined baking tray. Repeat the process with all the tofu pieces.
  4. Drizzle a little of the leftover olive oil fish marinade over the crumbed fish ‘fillets, then place in the preheated oven for 20 minutes. Flip over and cook for 5 minutes more, or until thoroughly golden and epic looking.
  5. While the fish is cooking, combine all the Tartare Sauce ingredients in a small bowl to combine. Chill until needed.
  6. Serve the fish fillets with roasted potato chips/wedges if desired, along with the tartare sauce. Best eaten freshly cooked.