Chocolate Chip Muffins
I’ve finally figured out the secret to the perfect fluffy vegan muffin…coconut yoghurt!
Eco baking tip: Check out these reusable muffin liners from CaliWoods here!
Ingredients
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
3/4 cup caster sugar
200ml soy milk
1/2 cup plant based yoghurt
1/3 cup oil
1 tbsp vanilla
1 tbsp apple cider vinegar
1 cup chocolate chips
Method
Preheat the oven to 200 degrees Celsius.
Sift the dry ingredients into a large bowl. In a separate bowl, mix together the wet ingredients. Gently fold the wet mixture into the dry mixture until just combined. Fold in the chocolate chips.
Fill 12 muffin cases in a muffin tray to the top. Bake in the preheated oven for 20 minutes or until a knife comes out clean. Allow the muffins to cool, then enjoy!
Vegan Greek Salad
My vegan take on Greek Salad. So fresh and pretty damn close to the real deal!
Ingredients
250g cherry tomatoes, chopped in half
1 cup kalamata olives, chopped in half
1 cucumber, chopped into thin circles and quartered
1/2 tofu feta recipe or 150g vegan feta, cubed or crumbled
1/2 red onion, cut into thin half rings
Dressing
1/4 cup olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
1/2 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
Method
Add all salad ingredients to a large bowl. Mix together dressing ingredients separately then pour over salad. Toss salad dressing through salad then enjoy!
Tofu Feta
I made this recipe two years ago for a vegan spinach & feta pie but until recently I'd never tried the feta on its own and it is GOOOOD!
Tip: if you cut your tofu smaller the flavour soaks in better. You can also break it into chunks for a more feta-like look.
Ingredients
2/3 cup olive oil
1/2 cup plain oil
1/3 cup white wine vinegar or apple cider vinegar
1 tsp salt
1/2 tsp ground pepper
1 tsp caster sugar
1 garlic clove, minced
1/4 red onion, sliced thinly
300g tofu, broken into feta like chunks
Method
Mix all ingredients except tofu together in a container. Add tofu chunks then place a lid on the container and give it a good shake. Leave to marinate in the fridge overnight then enjoy in meals, salads or on its own!
Vegan Carrot Cake
The most FLUFFY, MOIST and TASTY carrot cake I’ve ever tried. I could not believe it after being scared of attempting a vegan carrot cake for so long, but this one is a 10/10 easy!
Ingredients
2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp ginger
1 cup caster sugar
1 cup soft brown sugar
1/2 cup plant milk
3/4 cup vegetable oil
1 tsp vanilla
1 tbsp apple cider vinegar
1 cup apple sauce
3 cups grated carrot
1 cup walnuts, chopped
1/2 cup sultanas
Icing
1/2 cup vegan cream cheese, room temperature
1/4 cup vegan butter, room temperature
1 tsp vanilla
Method
Preheat oven to 180 degrees Celsius and grease or line a cake tin.
Sift dry ingredients together in a large bowl. In a separate bowl mix wet ingredients and in another bowl add carrot, walnuts and sultanas.
Add wet ingredients to dry ingredients and fold until just combined. Then fold through the carrot, walnuts and sultanas until just distributed.
Pour mixture into the cake tin and bake for 40-45 minutes until knife comes out clean.
Leave cake to cool completely then make the icing.
For the icing, mix together butter, cream cheese and vanilla using an electric beater. Then add icing sugar and mix until creamy. Decorate cake with icing and some extra walnuts if you like then enjoy!
Zesty Zucchini Pappardelle in a Creamy Butterbean Sauce
A delicious, zesty summery dish made with a creamy butterbean sauce so you have some protein hidden right in the sauce!
Ingredients
4 portions of pappardelle
4-5 zucchini, sliced
salt & pepper
juice 1/2 lemon
Creamy Butterbean Sauce
2 cans butter beans, drained and rinsed
1/4 cup nutritional yeast
4 cloves garlic
juice 1 and 1/2 lemons
2 tsp tamari
1 and 1/2 - 2 cups pasta water (depending on your desired texture)
salt & pepper to taste
Method
Heat some olive oil in a large frypan and fry zucchini with salt & pepper.
Cook pasta according to pack.
Add sauce ingredients to a blender and blend until smooth. Remember to taste and season if necessary.
Remove zucchini from pan and add to a bowl. Toss in lemon juice (1/2 lemon).
Pour creamy sauce into frypan used for the zucchini (no need to wash it). Simmer for 2-3 minutes then add pappardelle. Stir through lemony zucchini and serve.
Top with parsley and/or cashew parmesan.
Vegan Gingerbread
For my complete collection of Christmas recipes check out my festive ebook!
A plant-based version that still captures the essence of traditional gingerbread, making it the perfect treat for your festive celebrations.
Ingredients
100g vegan butter*
3 tbsp golden syrup
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 cups flour
Method
In a saucepan, melt together warm butter, golden syrup, and sugar. Remove from heat and let it cool slightly.
Sift the remaining ingredients into a bowl and mix. Add the melted butter mixture and stir until a dough forms.
Wrap the dough in cling film and refrigerate for an hour.
After chilling, preheat the oven to 150 degrees Celsius and remove the dough.
On a floured surface, roll out the gingerbread dough to about 1/2 cm thickness, working with small pieces at a time. Use cookie cutters to create desired shapes and place them evenly on two lined baking trays.
Bake in the oven for 7-10 minutes or until golden.
Allow the gingerbread to cool completely, then decorate if you please and enjoy your festive treats!
* Nuttelex Spread and Naturli Vegan Block are my favourite vegan butters for baking
Festive Cheesy Truffles
For my complete collection of Christmas recipes check out my festive eBook!
If there’s one recipe that will impress your friends and family this Christmas, it’s these truffles. A delectable blend of walnuts, cranberries, herbs and a cheesy filling, these truffles promise a burst of festive flavours in every bite.
Ingredients
250g vegan cream cheese, softened at room temperature
2 tbsp nutritional yeast
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp dried rosemary
1/2 tsp dried thyme
salt & pepper
2 tbsp chopped parsley
1/4 cup chopped walnuts
1/4 cup chopped cranberries
Method
Add cream cheese to a food processor with nutritional yeast, onion powder, garlic powder, rosemary, thyme and salt & pepper and blend until smooth. Add mix to a bowl and leave in the fridge to harden slightly for about 2 hours.
Mix together parsley, walnuts and cranberries in a small bowl. Take about 1 tbsp of cream cheese mix at a time and roll into balls. Coat each ball in parsley, walnut and cranberry mix then enjoy!
Strawberry Cheesecake
I just created this delicious vegan cheesecake recipe for my sister’s birthday using vegan cream cheese, vegan cream, some accidentally vegan biscuits and a lot of strawberries!
Ingredients
base
300g vegan biscuits (I used Arnotts Nice Biscuits)
200g vegan butter, melted
filling
700g vegan cream cheese, softened at room temperature
2/3 cup icing sugar
1 tsp vanilla extract
2 tsp strawberry extract
250ml vegan whipping cream (my favourite is Flora Plant Cream or Nature’s Charm Coconut Whipping Cream)
1-2 punnets of strawberries, chopped
Method
For the crust, blitz vegan biscuits until fine, then add melted butter. Combine until the mixture holds together. Line the base of a cake tin with baking paper for easy removal and grease the sides of the tin. Press the biscuit and butter mixture evenly into the base of the tin. Place it in the fridge while you prepare the filling.
Beat softened cream cheese until smooth. Consider using a food processor for firmer vegan cream cheese. Add sugar, vanilla, and strawberry extract, mixing until well combined. In a separate bowl, whip the vegan cream until mostly thickened, then fold it into the cream cheese mixture. Continue beating until the filling is thick, creamy, and thoroughly combined.
Pour half of the cream cheese filling onto the biscuit base in the cake tin, spreading it evenly. Layer chopped strawberries over the filling. Add the remaining half of the filling and spread evenly. Garnish the cheesecake with more strawberries on top. Refrigerate the cheesecake overnight to set.
The next day, gently slide a thin knife around the edges to detach the filling from the cake tin. Carefully remove the cheesecake from the tin. Slice and serve for a delightful vegan dessert experience.
