Friday, November 25, 2016

Vegan Biscotten Torte

Well this little beauty turned out just the way I remembered, I was brought up having this at Christmas time and birthday's and it was my favorite.
It was my Nan that would make this, One year when I was 15 she asked me what I want for my birthday cake and I asked for this! This is not a cake more a slice.... a very rich slice.

 Can be frozen ahead of time ready for Christmas 
2 Packets Nice Biscuits (or and plain sweet biscuits/cookies) I used about 2+1/4 pkts for a large slice

Vienna Cream
250gms vegan Butter room temp
3+1/2 cups Icing Sugar
4 Tbsp Soy Milk.

Kahlua approx 1/4 cup or (any coffee liqueur that is vegan or make a shot of espresso) for dunking the biscuits.

1. In a stand mixer or using hand held, beat the butter to get some air into it and gradually add the sugar a 1/2 cup at a time and a the milk till it's smooth and fluffy and well incorporated, chill in fridge for 30mins.
2. In a shallow dish add the Kahlua for dunking on the biscuits.
3. On a flat surface put down enough foil to wrap the slice once you put it together, and start dunking each biscuit all over well but not so it's falling appart, and lay a row of 2 or 3 biscuits down going across and as many biscuits going down length ways, keep going till you are happy with the size of the base of the first layer, spread a layer of cream over the first layer of biscuits being careful not to press too hard, then top off the cream with the next layer of brushed biscuits and alternate with cream and so on till you have the desired size of slice to suit you, Set in freezer till firm to wrap in the remaining foil. *I used a chocolate icing as that's the way it was always made at home, However.... 

*I recommend making extra Vienna Cream (1+3/4 cup Icing Sug, 125gms Butter, 2 Tbsp milk) for the outside covering the slice as the icing can be quite sweet 

Sunday, July 17, 2016

Vegan Buttermilk Waffles

So, We have bought a waffle maker to start a potato "diet" soon and we had to christen it.
I had never created a recipe for waffles because I'd never made them before, surely it couldn't be that hard...they are like pancakes really, how hard could it be? I was right! soft and airy inside sweet crispy waffly texture outside.

2 cups vegan Buttermilk (2 cups milk 2 tsp apple cider vinegar and stir)
2 cups Plain Flour
3 Tbsp Melted vegan Butter
4 tsp Sugar
1 tsp Vanilla
3 tsp Baking Powder

1. Place dry ingredients into a bowl and stir
2. Add wet ingredients to dry and mix well (add a splash more milk if it needs it) should be a runny batter not watery or too thick.
3. Pour into waffle machine and cook till golden crispy and puffed. Serve hot with vegan butter and maple syrup or ice cream.  Enjoy!   =)

Saturday, May 21, 2016

Bee Free Honey Joys

Who else loved the Honey Joys at parties as a kid? I have a love of using rice syrup as a replacement for honey and it works so well even in these, It must have been 30+ years (show my age) since I've had one of these that I forgot how good they are, next time you are holding a party for your child or just because....make these.

1/2 cup vegan butter
1/3 cup Sugar
1 Tbsp Brown Rice Syrup
4 cups Corn Flakes

1. Into a small saucepan add the butter, sugar, and rice syrup till it gets foamy.
2. Into a large bowl add the corn flakes and pour the liquid into the corn flakes and stir well.
3. Spoon mixture into patty pans and put into oven at 160C for 10-15mins, take out and set aside to cool.
Enjoy!  =) 

Vegan Chicken Salt

Vegan Chicken Salt IS a thing!
I have noticed how many vegans and vegetarians and of course people that just want to have chicken salt without the cruelty say.... is there a vegan friendly chicken salt available? Well here it is and the best part you can make it yourself with just a few spices you may already have in your spice rack.
Most chicken salts on the market are made with actual chicken skin, some contain MSG which you can use in this recipe if you wish, but that is purely optional.

4 Tbsp massel Chicken Stock powder
1 tsp White Pepper
1/4 tsp Dried Sage
1/4 tsp Turmeric
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Celery Salt
1 tsp Nutritional Yeast
3+1/2 tsp Castor Sugar (or super fine sugar)

Add the celery salt and nutritional yeast to pestle and mortar and grind till fine, add it to the rest and shake well and use.
Enjoy!  =)

Tuesday, April 12, 2016

Vegan Bounty Bars

Bounty Bar! These have to be mine and my partner Andy's favorite, We don't have to miss out on them either and we get a whole lot more then one bar too. I made these a few years ago when I wasn't vegan and to recreate them now this way is great.

2 cups Desiccated Coconut
1 can Coconut Condensed Milk
2 Tbsp Soy Milk Powder
approx 1 +1/2 cups worth Dark Chocolate Buttons  (or any vegan dark block chocolate)

1. Line a tray with baking paper set aside, Add the Coconut, Condensed milk and Milk powder to a bowl and mix well.
2. Form bars or balls whatever shape you like and place into freezer to firm up 30mins to an hour.
3. Melt chocolate and dip each bar into the chocolate and drip excess off, put on lined tray and pop back into the fridge till set.  Enjoy! =)

Sunday, April 10, 2016

Vegan Cheesy Chicken & Broccoli Calzone

I have to say these little babies are so delicious. After experimenting with flavors one morning and thinking how great it would be to make it a filling in a Calzone....Brilliant!!! The possibilities are endless to the fillings you can have in them but really, you must try this one.

1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1/2 head of Broccoli in Florette's
3/4 Tub of Tofutti Cream Cheese (at room temp)
1/2 Block Bio Cheese (or 2 cups of any vegan grated cheese)
2 Tbsp Nutritional Yeast
3 Cloves of Garlic
2 tsp Vegetable Stock Powder
1 large Onion diced
Salt & Pepper 
Pizza Dough

1. Pre-heat oven to 170C, Fry off the onion and garlic till translucent, Chop the strips into cubes.
2. In a bowl add all the ingredients for the filling and mix well adding the onion and garlic also  
3. It should be a crumbly mix instead of wet.
4. Cut dough in half or any size you want, roll out into a pizza shape trying to make the edge slightly thinner than the center as it will be crimped and doubled when closing them.
5. Add a good amount of the filling and take one edge and stretch it over the other side creating a half moon.
6. Press lightly around the filling to expel the air out and you should have about an inch of dough around the edge.
7. Crimp an edge binding the seam closed either using your finger or you can use a fork by pressing down along the edge to seal it closed.
8. Bake it till golden brown on top and bottom.  Enjoy!  =)  


Thursday, April 7, 2016

Vegan Chicken and Quinoa Balls

If you are a fan of Quinoa and simple meal ideas then these are for you, They have very little fat if you are looking for a healthier choice too.

Makes approx 15

Half a small brown Onion diced
3 cloves of Garlic minced
2 Tbsp Soy Sauce
2 Tbsp Sesame Seeds
1/2 tsp Vegetable stock powder (optional)
1 generous tsp Fresh Oregano chopped
1 generous tsp fresh Parsley chopped 
1/2 cup Quinoa
1 cup Water (for Quinoa)
The Vegg using the direction on the back for 2-3 eggs (optional)
1 pkt of Match Ground Chicken Here!
Salt & Pepper to taste
1. Pre-heat oven to 180C, bring the Quinoa to a boil and turn down very low and cover till all water has absorbed.
2. Add onions and garlic to a pan and lightly fry to remove any raw taste.
3. In a bowl add the vegan chicken and all the other ingredients including onions and garlic and mix well.
4.  Add the quinoa and mix thoroughly again, form into balls almost the size of a golf ball and pop them on a paper lined tray, Bake for 20mins or till golden brown. Serve any way you like these are even nice dipped into hommus once cold or with roasted vegetables and gravy. Enjoy!  =)

Monday, March 14, 2016

Vegan Satay Chicken & Spinach Pizza

I wanted to try something new with a very different pizza flavor, This one is so tasty, Using the Rice Protein & Chia Stir Fry Strips and the Satay Sauce really make a great team for this delicious meal.

1 Packet Rice Protein & Chia Stir Fry Strips (will make two large)
small handful baby spinach
Satay Sauce Find Here!
1 small Onion (Diced)
dried Oregano and Basil
Salt to Taste
Fresh Moxarella Cheese Find Here!
Pizza Dough I used Instructions
1. On a pizza tray preferably with holes, add a small amount of Satay sauce to the Chicken strips set in fridge for an hour (optional)
2. Add some Satay sauce to the base to almost all the way to edge
3. Add the Onion next just a sprinkle over the base, and add some spinach
4. Add the Chicken strips and Moxarella cheese in blobs, Sprinkle with basil and oregano and salt
and bake 180C for 20mins or till it is golden brown, Add some more spinach to wilt on top and serve!  Enjoy!  =) 


Thin & Crispy No Knead Pizza Dough

I truly love thin and crispy bases, It has a yummy flavor that reminds me of little Italian pizza shop pizzas and feels light and crisp how a thin and crispy pizza should be. I can't stand the thought of wanting pizzas for dinner to think of having to stand there kneading the dough...too much work! So this recipe makes it so much easier, just mix and leave it.

3 cups Plain Flour
1+1/2 cups Water (at room temp)
1/4 tsp Salt
1/4 tsp Sugar
1 tsp Dry Active Yeast
Extra Flour for dusting 

1. Add the flour to a large bowl, add the yeast to one side of the bowl, the salt to the opposite side to the yeast, and Add the sugar and stir the dry ingredients together.
2. Gradually add the water in....add about 1 cup and dribble the rest in as you need it, once the dough had absorbed the water it should be tacky to the touch, just give it a small mix with your hands and leave it in the bowl cover with plastic wrap, set aside in a draft free spot over night, It should stay untouched for minimum 12 hrs to develop the gluten strands, for best results anytime over 16hrs on wards, you can refrigerate if you want to use it after 3 days.
4. For cooking 180C 20mins or till golden. Enjoy! =)  

Sunday, March 13, 2016

Easy Vegan Satay Sauce

This is a lovely sauce to marinade with or brush on vegetable skewers or even a base for a pizza
It's so simple to make with most ingredients people have already.

1 Small Onion (peeled cut into 4)
1 Clove Garlic
2 Tbsp thick Soy Sauce, I Use 
1/2 cup raw Cashews
1 Tbsp Brown Sugar
3 Tbsp Peanut Butter
1/4 cup Water
salt to taste

1. Add all the ingredients to a good blender and blend till smooth as you like.
Enjoy!  =)

*If it's too runny for a pizza sauce add a tsp of corn flour and pour into a small pot and cook till it thickens.  

Tuesday, March 8, 2016

Creamiest Vegan Chicken Pot Pies

I created the filling for these last year to try out on my in laws whom are omnivores, I always get worried I can't fool them but, I'm not sure why I worry as I do fool them every time.
They thought they weren't vegan at first and loved them so much they went back for seconds and thirds, since then I make them all the time and made them at Christmas time and fooled the rest of the family and the kids too. Made with the wonderful Fry Family Food Co. Australia, Rice Protein & Chia Stir Fry Strips

Alternatively you can chill the mixture and make sausage rolls with it too

makes 4 large ramekin pies or 14 small pies  

1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1 can or 1 cup Coconut Cream
1/4 cup Tofutti Cream Cheese
1 cup Fresh Moxarella Cheese Recipe Here!
1 cup Soy Milk
1 Tbsp Veg Stock powder
1 cup frozen Peas & Corn
1 med Onion Diced
2 Tbsp Nutritional Yeast Flakes
Salt & Pepper to taste
5 Sage leaves chopped
Puff Pastry Sheets approx 2 per 4 large pies


1. Fry off onion till starting to color turn stove down to med/low, Chop the strips into small chunks and add to the onion.
2. Add the peas and corn and stir.
3. Add the coconut cream, Cheese, cream cheese, milk, stock,and nutritional yeast, stir well to incorporate, it shouldn't be too runny.
4. Taste and use salt and pepper and throw in the sage leaves and mix then turn off and set aside.
5. Cut out 4 large circles just slightly bigger than the ramekins, pour mixture into each ramekin and top with the pastry, cut a small hole in the top for steam to escape, brush with chick pea juice (Aquafaba) it creates a beautiful golden top when baked, pop in the oven 180C till golden brown and crispy.   Enjoy!  =)


Friday, February 26, 2016

RAW Lemon and Blackberry Slice

I am loving creating so many different ideas for raw things, in particular desserts it's unlimited the many different fruits available to create thing with.

Ingredients Base
1 cup Raw Almonds (soak overnight if you don't have a great blender)
1 cup shredded Coconut
9-11 Medool Dates (pitted)
2 Tbsp Cacao Powder
1/4 tsp Himalayan Pink Salt 

Ingredients Fillings
3 cups Raw Cashews (soak if needed)
3/4 cup Coconut Cream
1/2 cup Organic Rice Malt Syrup
1/4 tsp Himalayan Pink Salt
1 Tbsp + 2 tsp Lemon Juice
1 tsp Vanilla Extract
Zest of one Lemon 
125 grams Fresh Blackberries
remainder of the Lemon juiced extra
4 tsp Coconut Oil

For the chocolate drizzle: mix cacao powder, maple syrup or agave nectar and coconut oil in equal parts... melt if needed and stir, taste and adjust to your own liking.

1. In a processor add all the ingredients for the base except dates and pulse till all incorporated well add the dates and process again, test to see if pinching a small amount in your fingers holds together, if not add another date at a time till it does.
2. In a square slice tin, with baking paper liner press the mixture into it evenly covering the whole base (you might have a small amount left over that you can freeze), you can use a class to roll the base while it's in the tin so it's one thickness. Pop in to the freezer till the filling is made. 
3. In a blender add the nuts, coconut cream, rice syrup,1 Tbsp + 2 tsp lemon juice, vanilla, and salt and blend till smooth, It should have a thick gloopy consistency and that's fine.
4. Scoop out about half into a bowl and leave the other half in the blender,  add the blackberries to the half in the blender and blend till all mixed in, pour into a clean bowl.
5. To the plain mixture add the remainder of the lemon juice and all the zest and mix and add 2 tsp of coconut oil and stir.
6. To the blackberry mixture add 2 tsp coconut oil and mix well.
7. Grab the base from the freezer and add the lemon mixture to it spreading it evenly, pop it back into the freezer for 10mins.
8. Now add the blackberry mixture to the top of the lemon mixture and put it back in the freezer till it's firm, This holds it's shape well in the fridge and doesn't need to be kept's up to you.
9. Once it's firm slice it up anyway you like and drizzle with the melted raw chocolate if you like.
Enjoy!  =) 



Sunday, February 21, 2016

Blue Heaven Swirl Vegan No-Churn Ice Cream

Just another flavor to add to the few on the blog already, I love this flavor it's really simple and easy, This isn't my own idea as I'm sure it's been done may times :)

2 cans Coconut Cream (liquid removed)
1 can Coconut Condensed Milk
Blue Heaven Topping Areoplane brand

Vanilla Extract

1. Beat the coconut cream till it's starts to go fluffy and add the condensed milk and bring it back to the same constancy.
2. Add the vanilla beat it in.
3. Add a small amount of ice cream mixture to the container you will use to store it, and add a squirt of blue heaven then add more ice cream mixture and a squirt of the syrup till all the ice cream is used up, get a knife and gently make a swirling pattern trying not to mix the colors to well. Freeze and Enjoy!  =) 

Wednesday, February 17, 2016

Blueberry Muffin Vegan After Workout Smoothie

This is my after workout smoothie I have most day's, I change it up sometimes and add some fruit juice or chia seeds as well, but basically this has what you need prior to a workout to help repair the muscles.
An easy recipe when you have limited ingredients in the fridge!

2 cups Soy Milk
1 cup Water or Fruit Juice
1/2 cup Rolled Oats (not quick oats)
2-3 Medool Dates or Maple Syrup to taste
1 cup Blueberries (frozen or fresh)

Add all the ingredients to a good blender on high for 30-40 secs  Enjoy!  =) 

Monday, February 15, 2016

Vegan Tiramisu Torte With Chocolate Brownie Crust

I was missing Tiramisu so much and thinking how nice it would be come come up with some kind of new interesting version of it... in a cheesecake kind of style, As with most of my plans they never turn out the way I think it or dream it...but this one has turned out way better then I ever dreamed possible, and you wont believe how delicious it tastes... let alone that fact it's vegan!

3 tubs Tofutti Cream Cheese (room Temp)
4 tsp Kahlua or a coffee liqueur substitute
4 tsp Iced Coffee Syrup
1+1/2 cups Coconut Cream
3 cups Coconut Cream (extra for topping) Refrigerate overnight or 3-4 hrs
1 packet Chocolate Ripple Biscuits (any plain sweet vegan cookie will do)
1/2 cup Brown Sugar
1/4 cup Raw Sugar
6-7 tsp Instant Coffee Granules
1/4 tsp Xanthan Gum 
1/2 cup Kahlua (extra)
1/2 cup Coffee Syrup (extra)

Brownie Crust can be found Here!
You can use any crust you like.

1. Make the brownie batter and only use enough to cover the bottom of a large spring form pan, pressing it in evenly and a very thin layer as it will rise slightly, and bake it 10-15 mins it shouldn't be hard but soft but have some give in it...set aside to cool.

2. In a stand mixer with balloon whisk attachment, Add the cream cheese, coconut cream and mix well till all the lumps are gone.

3. In a small bowl add the 4 tsp coffee liqueur, 4 tsp coffee syrup and 6-7 tsp coffee granules and heat in a microwave for just under a minute to melt the granules (watch it it will bubble over)

4. Add the sugar to the cream mixture and beat for 1 min and add the coffee mixture now slowly and taste as you go, add more or less by own taste.

5. In a ramekin add the extra coffee syrup and Kahlua and stir it, grab the crust and leave it in the spring form pan and using a pastry brush brush evenly all over the crust on the top side 
(don't soak it!)  

6. If the cream cheese mixture is still quite liquid-like very slowly sprinkle the xanthan gum in while the mixer is still running on high *(It's important to sprinkle it very slowly in as it will start to suddenly thicken) it should be a pudding like thickness.

7. Pour a layer on to the crust saving half and smooth it evenly out.

8. Dip one biscuit in to the coffee syrup let sit for 5-10 sec not too long as you want the biscuit to still be slightly crunchy, and lay each biscuit on to the mixture as a layer, just cover with soaked biscuits.

9. Pour the last of the mixture over the biscuits smooth out evenly and add another layer of soaked biscuits, sit in the fridge till the final layer of cream

10. Add the cream to a chilled mixing bowl and beat till peaks form you can add a Tbsp of powdered sugar to it for sweetness (optional)

11. Add it to the final layer and sprinkle with coco powder and grated chocolate or any way you like!
Enjoy!  =)


Thursday, February 11, 2016

Raw Layered Vegan Cheesecake Mango,Kiwi and Strawberry

The first of many Raw Cheesecakes I want to create! I planned this out way differently then how it turned out, but I am really happy with the results.
*Raw cheesecakes will be part of my catering business that I hope to have up and running very soon.


1+1/2 cups Shredded Coconut
2 cups Walnuts
7-8 Medool Dates
1/4 tsp Himalayan Pink Salt
2 tsp Vanilla Bean Extract
(optional) 2 tsp Coconut Oil

3-4 cups Cashews
1/2 cup Maple Syrup or Agave Nectar
1+1/2-2 cups Cashew Milk or Almond Milk 
1 small Lemon Juiced
1/4 tsp Himalayan Pink Salt
7 Medool Dates
2 tsp Vanilla Bean Extract
3/4 cup Coconut Oil
6 Kiwis (blended to pulp without skin) 
3 large ripe Mangoes (peeled and deseeded and blended to pulp)
1 handful of ripe Strawberries (blended to pulp)

1. Make the crust first, In a food processor add the dates, walnuts, coconut, Vanilla and salt process till it starts to ball up or when you pinch a small amount it stays together (the oil can help here or add more dates)
2. In a large spring form pan, Tip the mixture in to it and spread evenly over entire base of pan pressing down to make sure it's firmly packed and pop in to the freezer to chill.
3. If you have a good processor otherwise using a blender, add the cashews, dates, maple syrup, salt, lemon juice, vanilla and oil and mix, if the ingredients are still too dry add some of the milk a bit at a time (it should be a thick pancake batter constancy) 
4. Once all the mixture is done, separate the mixture in to 3 bowls as evenly as you like I only used a small amount of mixture for the strawberry top. Then add the kiwi to one bowl, the mango to another bowl and the strawberry to the final bowl and mix well to incorporate.
5. Grab the crust from the freezer and add one layer and put back into the freezer for 30mins or so just to firm up slightly and do the same for each layer. Set overnight or at least 4hrs and can store in the fridge or freezer, Will hold it's shape in fridge. Enjoy!  =)  


Saturday, February 6, 2016

Vegan Savory Popcorn

You can't watch a movie without popcorn, well not in our house anyway. I've been making this flavor for the longest time and it's very nice, Savory snacks are my thing even though I don't mind a sweet thing now and then.

1/4 cup Popping Corn
2-3 tsp Onion Powder
2 Tbsp Nutritional Yeast
3 tsp Dairy Free Butter
1 tsp Salt
1 Tbsp Oil

1. In a heavy based sauce pot add the oil on medium/high heat add the popping corn and cover
2. Once it start to sizzle give the pot a little shake to coat all the corn in the oil.
3. Once it's all popped take it off the heat and add the butter and stir well to coat all the corn.
4. Add the onion powder, nutritional yeast and salt and mix well. serve however you like!  Enjoy!  =) 

Thursday, January 28, 2016

Vegan Fruit Tarts With Custard Filling

A great little dessert to share with a special someone or have it all to yourself, It's an easy recipe anyone can make for Valentines Day or any time of the year.

Make 4-5 Tarts

Ingredients Base
1 cup SR/ Flour
3/4 cup Sugar
1/2 cup Dairy Free Butter (room Temperature)
1 cup Desiccated Coconut 

Ingredients Filling
2 cups Soy Milk
2 tsp Vanilla Extract
1 Tbsp Corn Flour
1 Tbsp Sugar 
3 tsp Water

Ingredients Glaze
1 Tbsp Sugar
1 Tbsp Rice Syrup
1 Tbsp Water

1. Make the custard first to chill, Add the milk, sugar and vanilla to a sauce pan bring it to the start of a boil.
2. In a cup add the corn flour and 3 tsp of water and mix till there's no lumps.
3. Take the pot off the stove and add the flour to the milk whisking and put it back on the heat turning it down slightly so to not boil, It's ready when it coats the back of a spoon or drips slowly off a spoon.
4. Set the custard aside to chill well.
5. Make the base, Add the flour, sugar and coconut to a large bowl and mix to combine, Add the butter and mix using clean hands till it come together to form a ball.
6. Using small pie tins fill with the base mixture evenly pressing it down into every corner, cut off excess around the top, pop on a tray and bake in a preheated oven 180C, 350F, Gas 4, for 10 minutes and checking every 5 minutes till golden brown.
7. Take out and cool slightly before releasing them from the tins, Leave to cool completely.
8. Give the custard a mix and add enough to each tart top with any fresh fruit of your choice, Put in fridge till you make the glaze.
9. In a small sauce pan add the Sugar, rice syrup and water, Bring to a boil continuously stirring for 1 minute, Using a pastry brush dipped into the glaze brush each tart.  Enjoy!  =)


Wednesday, January 20, 2016

Tofu Chocolate Vegan Mousse

I made this dessert a long time ago and am just posting it now, I am not a fan of tofu but I like to incorporate most things I'm not keen on... into my recipes to learn to like them.
What better way to have tofu then this? especially when you can't even tell, This is a dense rich chocolate mousse so best to have after a light meal.

250gm Silken Tofu
100gm Dark Vegan Chocolate (melted)
2-3 Tbsp Cocoa Powder (to taste) 
approx. 1/2 cup Sugar (castor is best)  
2-3 tsp Vanilla Extract

Combine all ingredients into blender, blend till well beaten and pour into glasses or bowls and refrigerate till firm. Enjoy! =)