February 3, 2016

Vegan Melting Moments Recipes

This is such an amazing recipe. One of those keepers to tuck away into your go-to book for parties and gatherings. The photo above was taken at Mia's 2nd birthday party. She had a vegan high-tea themed party at the local pool. It was such a lovely day. There is nothing cuter than a girly party with a huge bunch of toddlers who love your vegan food! These biscuits can be made with the pink icing like we did above, or just have them plain or doubled over with icing in between. We have also tried it with lemon curd in the middle and with passionfruit icing. We guarantee you will love them... it is a fool-proof recipe!

We use Australian metric measurements. 
1 cup = 250ml   |   1 tablespoon =20ml

makes 16

Biscuit Recipe:
3/4 cup flour
1/2 cup vegan margarine
1/4 cup plus 1 tablespoon icing (confectioners) sugar
1/4 cup corn flour
1 teaspoon vanilla extract

Icing Recipe:
1/3 cup icing (confectioners) sugar
1 to 2 teaspoons water
red colouring (either vegan artificial colouring or natural such as raw beetroot juice)

100s and 1000s to decorate

  1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
  2. In a large bowl, mix all biscuit recipe ingredients together until a dough has formed.
  3. Divide into 16 balls and place on the baking tray.
  4. Bake for 10 minutes until lightly browned on the bottom.
  5. Set aside and allow to cool.
  6. In the meantime, mix the icing recipe ingredients into icing with a spreadable consistency.
  7. Once to the cookies have cooled, spread with the icing and sprinkle with 100s and 1000s.
  8. Serve!

January 22, 2016

Vegan Pesto and Bechamel Pasta Bake Recipe

This is AH-MAZINGGGGG... so delicious, tasty and filling! This is my Mum's go-to recipe for our family dinners as it makes such a big amount and is quickly "woofed" down by everyone. It also freezes well! I guarantee you will love this :) Enjoy!

prep time: 20 minutes
cook time: 20 minutes

Pasta Layer:

250g pasta of choice (I used wholemeal penne)

Tomato Sauce Layer:
5 tomatoes
1 onion
1 garlic clove
1 tsp mixed herbs
1 tsp brown sugar
1/2 veggie stock cube

Pesto Layer:
2 cups basil leaves
2 cups baby spinach
3 garlic cloves
2 tablespoons olive oil
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/3 cup pine nuts
pinch pepper

White Sauce Layer:
1 cup soy milk
1/3 cup cashews
1/4 cup nutritional yeast
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons dijon mustard
big pinch salt
big pinch pepper
1 garlic clove

Bread Crumb Layer:
3 slices wholemeal bread
1 tablespoon olive oil
big pinch salt
big pinch pepper

  1. Preheat oven to 200 degrees celsius and spray a rectangular casserole dish with oil. Set aside.
  2. Cook pasta according to package instructions. Drain and pour the drained pasta into the casserole dish. Set aside.
  3. In a blender/processor, blend all "tomato sauce layer" ingredients until smooth. Pour over the pasta and stir until coated. Set aside.
  4. Rinse out blender/processor .
  5. Blend all "pesto layer" ingredients until smooth and spread evenly into a thin layer over the tomato sauce covered pasta. Set aside.
  6. Rinse out blender/processor.
  7. Blend all "white sauce layer" ingredients until smooth and spread evenly over the pesto layer. Set aside.
  8. Rinse out blender/processor.
  9. Pulse the "bread crumb layer" ingredients until a crumb is formed. Spread evenly over the white sauce layer.
  10. Cover the bake with foil and place into the oven for 20 minutes. 
  11. Remove the foil and bake for an extra couple of minutes until the crumb is golden brown.
  12. Serve with salad and enjoy!

The nutrition information above is an approximate guideline.

December 17, 2015

Vegan Creamy Spinach Cob Loaf Recipe

Oh yes we did. Three words! Vegan Cob Loaf... or as I like to call it, "Creamy, delicious, cheesy, oozy, spinachy, dip in a bread hole". It is AH-MAZING! The perfect recipe for parties, lunches, Christmas or any gathering that requires you to bring something. Try it for yourself... I guarantee you will love it!

serves 10

   3 cups plant milk (such as Vitasoy Regular)
   1/2 cup corn flour
   1/2 cup vegan margarine
   1/2 cup thinly sliced onion
   4 garlic cloves, minced 
   200g baby spinach
   2 tablespoons lemon juice
   salt and pepper
   large cob loaf

  1. Preheat oven to 200 degrees celsius and line a baking tray with baking paper.
  2. Slice off top of cob loaf and place on tray.
  3. Pull out inside of bread loaf in large chunks and place in a single layer on baking tray. Don't pull too close to the edge. 
  4. Place the loaf on the baking tray with the bread chunks and bake in the oven until lightly browned. Set aside.
  5. In the meantime, make the creamy spinach dip.
  6. In a pot on medium to high heat, add the margarine, onion and garlic.
  7. Sauté until the margarine has melted and the onion is transparent.
  8. Add in the spinach and stir until coated.
  9. Mix the corn flour with a dash of soy milk and stir until it forms a paste. Set aside.
  10. Add the soymilk, lemon juice and salt and pepper to the pot. Stir to combine.
  11. Add the corn flour paste and whisk until combined.
  12. Reduce heat to low and whisk for a few more minutes or so until the dip has thickened. Be careful not to let the dip burn on the bottom of the pot.
  13. Take off the heat and cool.  (The dip will thicken even more when cooled)
  14. Pour the dip into the loaf. 
  15. Serve warm with the crispy bread chunks. Enjoy!

November 9, 2015

Vegan Tofu Feta Recipe

Yum yum yum is all I can say about this amazing recipe. I had been wanting to create a vegan feta recipe for a while and am so glad that it ended up tasting so crazily delicious! Now, if you can be patient, letting it marinate for 2 days will give you the best results. The 2 days of marinating will allow the tofu to really soak up the yumminess and to change consistency from a spongy tofu to a relatively crumbly and soft feta style of tofu. Jerome and I absolutely love it! We have used it in salads and in pastas so far. Let me know of any other ways that you use it as I am so excited to keep this in the fridge. Hope you love it as much as we do!

375g extra-firm tofu, pressed and drained and cut into small cubes
1/2 cup olive oil
60ml lemon juice
huge pinch salt
huge pinch black pepper
1 garlic clove, crushed
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup apple cider vinegar
1/2 cup water

  1. Add all ingredients to a large jar and stir/shake until combined. 
  2. Make sure the liquid completely covers the tofu.
  3. Refrigerate for 1 to 2 days until needed. I find that 2 days is the best! 
  4. Enjoy!

  • I know that it seems excessive to have to refrigerate this for 1 to 2 days... however, after 2 days, the tofu becomes crumbly and really soaks up the delicious flavours. You will LOVE it!
  • To make the tofu soak up the goodness even more, try crumbling the tofu in the jar instead of cutting into cubes.