November 23, 2014



Vegan Ferrero Rocher Recipe


Oh em gee... these are seriously cray. By crazy I mean "what-the-hell-do-you-mean-these-are-healthy-and-not-going-straight-to-my-thighs" kind of cray. For those who follow us on Facebook you would have seen that I was making two versions of these vegan ferrero rochers... a healthy batch and a naughty batch. However, I just didn't think that the naughty version was as delicious and worth the time as this healthy version. The naughty version contained a lot of bad ingredients and took a lot more time and effort. After trying this healthy version which is sooo quick and easy to make, I can't even be bothered publishing the naughty recipe. Why make something bad for you when the healthy version is sooooooo damn good? Exactly! These are chocolatey and rich with that kick of hazelnut which tastes so much like the original ferrero rocher. Trust me and my vegan taste buds and get up right now, put on your floral apron, get a cup of tea brewing, smack on a smile, move to some Rick Astley and start making the most delicious bunch of ballies you will EVER eat! 


makes 21  1-teaspoon sized ballies



   125g hazelnuts
   3 tablespoon cocoa or cacao
   teaspoon of water or coconut oil (to help combine)
   1 1/2 cups pitted dates
   1 teaspoon vanilla extract

  1. On a baking tray, add the hazenuts in a single layer and bake in a moderate oven for 10 minutes or so until the skins begin to crack and become fragrant.
  2. Pour the hazelnuts into a tea towel and rub to remove all of the skins.
  3. In a food processor, add all ingredients including the skinned hazelnuts and blend until a big ball is formed. Add a tiny bit of water if needed to help combine.
  4. Divide into the desired number of ballies... however big or small you would like!
  5. Start shoving these ballies in your mouth and don't feel guilty about it!



Mia (our scrumptious vegan baby) is already 10 months! I can't believe it. Those of you who follow us would probably be shocked at how quickly time has gone! It feels like just yesterday that she was a little lovely bundle in my belly, constantly kicking and jumping with hiccups. She will be 1 soon and we cannot wait to start planning her first vegan birthday party! 

October 30, 2014

How to Make Your Own Vegan Buttermilk Recipe - Only 2 Ingredients!



makes 250ml


230ml soy milk
20ml fresh lemon juice


  1. In a jug or bowl, add the soymilk and the lemon juice.
  2. Whisk and allow to sit for 10 minutes or so until thickened.
  3. Enjoy your easy, quick and delicious vegan buttermilk! 

  • If you are substituting this buttermilk in a recipe, it may alter the balance of the baking powder or baking soda if the recipe calls for it. Goodbaker.com suggests reducing the baking powder by 1 teaspoon and replacing it with 1/4 teaspoon baking soda for each cup of buttermilk used.  
  • Soy milk is needed to make vegan buttermilk due to its high protein content. This allows the lemon juice to effectively curdle the soy milk leading to it thickening. Other plant based milks may not work. 


October 14, 2014

Vegan Zucchini and Kale Slice Recipe


 serves: 12


drizzle olive oil
1 onion, diced
1 garlic clove, crushed
500g zucchini, grated
1 big handful roughly torn kale leaves
2 teaspoons curry powder
big pinch salt
big pinch black pepper
350g extra firm tofu
200ml Plant Based Milk such as Soy Milky Lite
1 tablespoon nutritional yeast
2 tablespoons flour
2 teaspoons dijon mustard



  1. Preheat your oven to a moderate temperature at approximately 180 degrees Celsius. 
  2. In a fry pan on medium to high heat, add the oil and onion and sauté until transparent.
  3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
  4. Add in the garlic, kale and grated zucchini, season with salt and pepper and sauté until the zucchini has softened. Remove from the heat and set aside.
  5. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.
  6. Spray a 25cm x 25cm baking tin.
  7. Combine the creamy mixture from the processor and the zucchini mixture and pour it into the tin.
  8. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
  9. Allow to cool and put in the fridge until needed. Serve cool for lunch or at a tea party!
  10. Enjoy your zucchiniliciousness! 


September 16, 2014

Vegan Sweet Balsamic Dressing Recipe


Trust me when I say that there is nothing better than having a couple of good dressing recipes under your belt. This is sweet, tasty and extremely easy to make. It also will last for a good couple of weeks or so in the fridge. I absolutely love having a couple of premade dressings in the fridge ready to go. Drizzle it over salads, roast veggies and anything that your heart desires! Enjoy :)


makes 150ml



   1/4 cup balsamic vinegar
   2 tablespoons maple syrup
   3 tablespoons olive oil
   1 tablespoon sesame oil
   1 teaspoon dijon mustard
   big pinch sea salt
   big pinch black pepper
   1 garlic clove



  1. Say goodbye to boring salads.
  2. Add all ingredients to a processor or blender.
  3. Blend until smooth and creamy.
  4. Store in an airtight container and refrigerate until needed.
  5. Say hello to the magical world of salad deliciousness. 


  • If you don't have a blender or food processor, just mince or crush the garlic as finely as possible and add into a bowl with the other ingredients and whisk until smooth.