October 31, 2012

Vegan Hawaiian Pizza Recipe

Makes 2 x 30cm diameter pizzas

I have been asking Jerome which popular dishes he would like me to 'veganise'. One of his suggestions was the classic Hawaiian Pizza. Not only did I say yes but I made it that day! Now, I just have to say that this is one amazingly delicious pizza... with its yummy tomato base, juicy pineapple rings, salty tofu "ham" and melted vegan mozzarella cheese you CANNOT go wrong! I was trying to think of a way to mimic the saltiness and crunchiness of the ham that non-vegan Hawaiian pizzas have... so I experimented with tofu and it is a perfect substitute. Voila! Veggieful's own tofu "Ham"! 

Originally, we were going to eat one pizza between us and photograph the other but Jerome sneakily ate most of the other pizza while I was in the other room. Naughty Jerome! Oh well, you can't blame him... it really was crazily scrumptious. So we only had the two pieces shown in the above photo to photograph. I hope it portrays how delicious this is. Have a go and tell me what you think :)

   1 tablespoon olive oil
   2 garlic cloves, minced
   1 yellow onion, minced
   400g can crushed tomatoes
   ¼ teaspoon red chilli flakes
   1 ½ tablespoons sugar
   1 tablespoon corn starch
   1 tablespoon nutritional yeast
   1 teaspoon dried basil
   1 teaspoon oregano
   1/3 cup tomato ketchup (optional)
   good pinch of sea salt
   pinch of freshly cracked black pepper

Tofu “Ham”
   175g extra firm tofu, cut into thin ham-like pieces
   1 tablespoon soy sauce
   1 tablespoon maple syrup
   1 tablespoon olive oil 
   ½ teaspoon "smoked" paprika
   ½ teaspoon salt

   2 pizza bases (30cm diameter)
   1 large tomato, thinly sliced into rings
   400g can pineapple rings, drained
   1 ½ to 2 cups grated vegan mozzarella cheese*

  1. Preheat oven to 180 degrees Celsius and oil two pizza trays or line with baking paper.
  2. Make the tofu "ham" – Add the tofu, soy sauce, maple syrup and oil to a bowl toss to coat the tofu. Add to a pan on high heat and fry until all sides are crispy. Put tofu back into the bowl and add the smoked paprika and salt. Toss to combine. Set aside.
  3. Make the tomato sauce – Add the oil and onion to a pan on medium heat. Sauté until onion is transparent. Add the garlic and sauté for another minute or so until the garlic is fragrant. Add the can of tomatoes and tomato ketchup and stir to combine. Add the red pepper flakes, sugar, nutritional yeast, corn flour, dried basil, oregano and salt and pepper. Stir until heated through. Taste and season with more sugar, salt and pepper until adjusted to your liking. Take off the heat.
  4. Divide the tomato sauce on the two pizza bases and evenly spread with a spoon.
  5. Add the tomato slices to the bases in a single layer. 
  6. Top with the pineapple rings and the tofu "ham".
  7. Finally, scatter a generous layer of the grated vegan mozzarella to both pizzas.
  8. Bake in the oven for about 25 to 30 minutes until the bases have browned and the cheese has slightly browned and melted on top. 
  9. Serve hot and enjoy!

  • *I use Tofutti Vegan Mozzarella that is available from most health food stores. Soon I will put up our own Mozzarella recipe that you can make yourself! But for now, check out your local health food stores.
  • The additional salt added to the tofu "ham" adds a nice salty touch to the overall pizza. You can make it even saltier if you desire.
  • You can add more tomato ketchup or even some tomato paste to the sauce if you want a richer base. 
  • For the tofu "ham", you need to buy "smoked" paprika... it is different to normal paprika as it has a very strong smokey taste. It is delicious!

October 29, 2012

Vegan Blueberry and White Chocolate Cupcakes

It was my mums 41st birthday on Saturday and we went to this cute hippy-ish restaurant called Mandala Organic Arts Cafe. It had an all-vegan menu and live music, mismatching furniture and a great vibe. It was a really nice place to go to for dinner. Anywho, for mum's present I bought her a couple of really nice jars and filled one with HEAPS of granola and the other with 24 mini blueberry and white chocolate cupcakes! She really loved them and told me the next day that she had eaten all of the cupcakes! Hehe. Jerome bought a big silver tin pot for her and planted a big basil plant for her out of the snippings of our own big basil plant. I poked a miniature blackboard into the dirt and wrote 'Happy Birthday' on it to make it look even cuter and more rustic. She really enjoyed our presents :)

I really think that if you are not sure what to buy someone for a present, why not buy a cute jar and fill it with yummy goodies? Then you can decorate the jar with twine, a rustic tag with a message etc... The present will be enjoyed and will also show how much care you have put into it! I love making edible presents. Do you do this too?

makes 12 cupcakes

1 cup self-raising flour
1/2 cup caster sugar
1/4 cup melted margarine
3/4 cup 
Soy Milky Lite
1 teaspoon vanilla essence (extract)
1/2 tablespoon apple cider vinegar
100g vegan white chocolate, chopped finely
1/3 cup fresh or frozen blueberries

  1. Preheat oven to 180 degrees celcius (fan-forced) and line a muffin tray with 12 patty pans. (You can spray oil the patty pans if desired)
  2. In a bowl, add sifted S.R flour and sugar and stir to combine to prevent clumps.
  3. Add the margarine, soymilk, vanilla essence, apple cider vinegar and beat with a wooden spoon until very smooth.
  4. Add in the white chocolate and stir until evenly distributed.
  5. Now, add in the blueberries and stir ONCE around the bowl - this will allow the blueberries to be distributed through the cupcake mixture but also keep a nice bluey/purpley juice swirl through your mixture. Then, your cupcakes with have streaks of colour.
  6. Distribute the mixture carefully between your 12 patty pans (about 2-tablespoon portions per patty pan).
  7. Bake in the oven for about 20 to 25 minutes until the top bounces back when touched or a skewer comes out clean from the centre of the cupcake. 

  • If fresh blueberries are too expensive purchase the frozen variety. They are still delicious!
  • If you cannot find any blueberries, you can substitute with strawberries, raspberries or any other type of berry that you desire.
  • If you cannot find vegan white chocolate you can use any other vegan chocolates and change the fruit if desired. For instance, if you only have dark chocolate you could use it with cherries instead.

October 24, 2012

Taco Salad Recipe

As you all probably know, Jerome and I are still following our "Mexican Monday" tradition but the dressing up has stopped now. I was thinking about also doing "Thai Tuesdays", "French Fridays" or "Spicy Saturdays" haha. There are so many ways to liven up your dinner nights and make them more exciting! I can't wait until I have kids and we can put our childish natures to good use. Anywho, this deconstructed taco salad is great twist on a normal taco as you just add everything to a bowl and eat it like a salad. I quite like it like this as you can can use the lettuce leaves and the broken-up taco shells as chips and eat all of the goodness. Check out all of the tips and suggestions at the bottom of the page. If you need an easy and delicious recipe for a week night why not try this? Have a lovely day ^-^

 makes 2 large dishes

  1/2 baby cos lettuce (about 8 big leaves)
   4 taco shells*

   1 medium avocados, pitted and mashed
   2 tablespoons fresh lemon juice
   2 tablespoons finely sliced red onion

   2 tablespoons diced tomato, deseeded
   sea salt and freshly cracked black pepper, to taste

Refried Beans
   1 tablespoon olive oil
   1 yellow onion, diced
   1 garlic clove
   400g can of mixed beans, drained
   1 teaspoon cumin
   sea salt and freshly cracked black pepper
   ¼ teaspoon chilli powder

   1 cup diced tomato, (approx. 1 large tomato)
   1 tablespoon lemon juice
   ¼ cup thinly sliced red onion
¼ cup roughly chopped red capsicum or shallots
   sea salt and freshly cracked black pepper
   2 tablespoons finely sliced coriander
   ¼ to 
½ cup jarred taco salsa to taste
   ½ jalapeno, deseeded and minced (optional)

  1. Bake taco shells according to packet instructions. Once heated through, set aside.
  2. Make the refried beans – On medium-high heat, Add the oil and onion to a fry pan and sauté for a couple of until onion is transparent. Add the garlic and sauté for another minute until fragrant. Add the beans, salt, pepper, cumin and chilli powder and stir until heated through. Turn the heat to low and continue to heat through for another couple of minutes until the beans have slightly broken down. Taste and season with more salt if needed. (I think that these taste better with a good pinch of salt). Set aside.
  3. Make the salsa – Add all of the salsa ingredients to another bowl and stir to combine. Set aside.
  4. Make the guacamole – Add all guacamole ingredients to a bowl and stir to combine. Set aside.
  5. Break up the taco shells as desired and distribute between two serving bowls. Top with the lettuce leaves, refried beans, salsa and top with the guacamole. Serve immediately!
  6. Serve with more salt and pepper if needed.

  • *Instead of taco shells you can use corn chips, toasted tortillas or any kind of crunchy side you desire.
  • You can substitute lemon juice for lime juice if you desire.
  • Use shallots instead of the purple onion.

October 22, 2012

What is Nutritional Yeast?

Nutritional yeast is a very popular food product with vegans and vegetarians. Nutritional yeast AKA nooch, yeshi, savoury yeast flakes or brufax, is a deactivated yeast product. It is NOT brewers yeast. The yeast is cultured for several days in a nutrient medium which is normally a glucose product sourced from sugarcane or beet molasses. After being cultured, it is deactivated under high heat and processed ready for consumption. There is no need to worry about getting a yeast infection as the production and high heat process guarantees the product to be free from candida albicans, seen in thrush infections. 

As you can see in the photo above, nutritional yeast is purchased in the form of yellow flakes or powder. The flavour of nooch is hard to describe but it has a nutty and cheesy flavour similar to that of parmesan or what I believe to be like the cheesy flavouring on chips and crackers. Thus, it is often used in cheese alternatives and cheese substitutes to give a cheesy flavour and yellow colouring. That is why vegans absolutely love it! Don't dismiss this wonderful ingredient until you try it!

Other than its delicious taste, nutritional yeast also has many benefits including its high content of B-complex vitamins. There are many brands that also enhance their yeast products with vitamin B12. It is suitable for the vegan and lactose-intolerant person as it is dairy-free and low in sodium and fats. It is also normally gluten-free but check the packaging to be safe.

On a nutritional note, approximately 2 tablespoons (16 grams) contains the following nutritional values:
  • 65 calories
  • 8.4g protein
  • 0.8g fat
  • 3.3g carbohydrates 
  • 3.9g dietary fiber
  • 5.2mg sodium
  • 320mg potassium (32% of your daily intake)
  • 9.6mg thiamin (B1) (872% of your daily intake)
  • 56mg niacin (560% of your daily intake)
  • 9.6mg riboflavin (B2) (565% of your daily intake)
  • 9.6mg pyridoxine (B6) (600% of your daily intake)
  • 8µg vitamin b12 (400% of your daily intake)

Due to its cheesy flavour, you can use it as a condiment or ingredient in any recipe that you would like to make cheesy. For example, in my parmesan cheese recipe we use 1/4 cup of nutritional yeast to make it taste extra cheese-like. 

Other great ideas for using nutritional yeast can include adding it as a popcorn seasoning, in dips, on mashed potatoes, in scrambled tofu, on potato chips, to season roasted chickpeas, on the tops of pizza, for mac and cheese and whatever else your heart desires!

If you live in Australia and are having trouble purchasing it, I normally buy the Lotus brand of Savoury Yeast flakes from health food stores such as Mrs Flannery's or Go Vita. 


Vegan Milk Substitutes

There are many alternatives to animal milk that can be found at your local supermarket. If you are vegan, lactose-intolerant or just wanting to find a healthier milk alternative there are many options available. Have a look below at the different types of vegan milk substitutes and their amazing benefits and qualities. 

Soy milk is one of the most widely used milk substitute in vegan recipes as an alternative to cows milk and a traditional staple in Asia. It is made from dried soybeans that have been ground and processed with water. Soy milk is a great alternative to animal milk as it contains almost the exact same amount of protein compared to cows milk with about 8 grams per cup. Almost half of the soybean is made up of protein! The leftover proteins from the soy milk process are often used for other production food items such as tofu.
On a nutritional level, soy milk products are enriched with calcium, naturally high in fiber, a source of plant-based omega-3, low in saturated fats and contain no cholesterol or lactose. The photo-antioxidants assist with blood vessel strength and the fatty acids in soy milk assist with inhibiting the transport of cholesterol in the body. It also has lower sugar content of only 7 grams per cup in comparison to cows milk with 12 grams per cup. The phytoestrogen sources in soy milk can reduce testosterone levels in men which may ultimately reduce the risks of prostate cancer, increase oestrogen levels in women assisting with menopausal symptoms and also prevent osteoporosis. 

Cooking with soy milk is easy and can be easily substituted for cows milk and other animal-based milks. It can be used for cereals, smoothies, teas, coffees, custards, icecreams. yoghurts and anything else that you heart desires! See our 2 Minute Choc Mug Muffin as an example of using soy milk in cakes and muffins.

You can now easily purchase soy milk from your local supermarket and can come in many different varieties to choose from. Varieties include lite, to full-cream, sweetened, vanilla flavoured, chocolate flavoured and will also vary in creaminess and thickness. You will definitely find a brand and taste that you enjoy. If you are just changing to soy milk I would buy a few different brands and types of soy milk until you find one that is suitable for you and that you like. I absolutely love "Soy Milky" and can drink it from the carton, whereas there are other brands that I cannot bear the taste of. So it really is a personal choice.

Oat milk is becoming more and more popular over time. With a sweet and milky consistency, oat milk is made by pre-soaking rolled oats and straining the delicious liquid. 

There are many benefits of drinking oat milk as a substitute to animal milks. It is said that one cup of commercial oat milk contains 35% of your daily calcium needs. Oat milk is also very low in fat with only 2.5g per cup and contains no saturated fat or cholesterol. If you are looking at watching your waistband then oat milk is your choice as it is naturally high in fiber and iron and low in fats and sugars. Oat milk also contains phytochemicals which have been proven to protect against specific type of cancers and heart problems. Also, the qualities in oat milk have been said to clear skin problems and acne. That may be why there are a lot of oat facial masks and oatmeal based skin products on the market. 

On a nutritional level, Oat milk contains 10% of your recommended daily intake of vitamin A and also 10% of your iron daily intake. That is twice the iron content and calcium content of regular cows milk. Also, check the cartons of your oat milk as many brands differ with their nutritional content. For example, some are enriched with folate, vitamins, iron and calcium. There are also brands of oat milk that are gluten-free. 

Oat milk can be easily purchased from your local supermarket or even from your health stores. Each brand will offer different varieties to choose from. From lite, to full-cream, sweetened, vanilla flavoured, chocolate flavoured and will vary in creaminess and thickness. You will definitely find a brand and taste that you enjoy.

Rice milk is becoming more popular and is now commonly seen in your local supermarket. It is normally made from brown rice grains is a thin milk substitute and usually unsweetened but you can find different brands that provide flavoured varieties such as vanilla. However, rice milk is naturally sweetened by the enzymes during the milk production process. 

On a nutritional basis, rice milk is similar to the other milk substitutes due to not containing any cholesterol or saturated fats. Rice milk only contains about 2 grams of protein per cup, is low in calcium and can contain up to four times the amount of carbohydrates as seen in soy milk which increases blood sugar levels. Those with diabetes may need to assess this and compare it to the other milk alternatives. On a positive note, rice milk is a great natural source of B vitamins and is naturally high in antioxidants. Most brands are also enriched with extra nutrients and calcium.

Coconut milk is extremely creamy and delicious and is a great alternative to cows milk. Originally used in tropical and Asian cuisines, it is now commonly used in many different types of dishes, especially vegan recipes. Coconut milk is made by grating the inside of the coconut and extracting the creamy liquid. This type of milk has a high oil content of 17% and can be seen as a grey colour when separated from the creaminess in a can. With a thick consistency and amazing creaminess, coconut milk is used in lots of creamy dishes, curries, desserts and as an alternative to thin cream. 

Coconut milk has a high saturated fat content so it is recommended to not consume too much. On a nutritional level, it has a high iron content and a high manganese content which can assist with maintaining your blood sugar levels. Also, the copper assists with strengthening your blood vessels, the high phosphorous content helps with maintaining strong bones, high dietary fiber assists with feeling full and the selenium can help with arthritis symptoms.

There are two types of coconut milk available for purchase... full-cream and lite coconut milk. The thicker version is better for desserts and vegan dishes needing a high creaminess whereas the lite coconut milk is great for Asian soups. The canned version of coconut milk is the most popular and easiest to find in supermarkets. See our banana bread recipe which uses 1 cup of coconut milk as an alternative milk product. It adds creaminess and a form of oil. Coconut cream can also be purchased which is a thicker alternative to the coconut milk and is great for desserts and as a vegan cream.

Another great vegan milk alternative is almond milk. Almond milk is made from grinding down soaked almonds and soaking them in water... the water is then strained from the almond pulp. Originally, almond milk was most prominent in the Islamic world and was kept as a staple in medieval kitchens as cows milk was more quick to spoil. 

There are many benefits of almond milk including containing no lactose, saturates fats or cholesterol.  It is rich in antioxidants which helps to build a strong immune system. Almonds themselves are naturally rich in zinc, iron and magnesium and can also assist with digestive issues.  Also, the high vitamin E assists with improving your skin. 

On a nutritional level, one serving of almond milk contains 30% of our daily calcium needs and 25% of our vitamin D needs. Therefore, assisting with bone strength . On the other hand, the amount of protein contained in almond milk isn't as high as the other milk substitutes. If you are looking for a high protein milk, soy milk would be a better choice.

Almond milk is a great replacement for cows milk in baking or with cereal, coffee, tea etc... It is also getting more popular and so can easily be purchased from your local supermarket or health food shops. Check out the many different varieties that can be purchased including lite or full-cream to vanilla-flavoured. You will find one that you enjoy :)

Cashew milk is another great substitute. The cashew tree originated in South America and the cashews are picked from the end of the cashew apple. Once picked, the milk is derived from blended cashew nuts and water which is strained to produce the cashew milk. It is becoming more popular but may not yet be able to be purchased in supermarkets. Your best bet would be your local health food shop or making it yourself. It is said that cashew milk has a natural vanilla flavour and a nice, creamy consistency.

Like most of the other milk substitutes, cashew milk is cholesterol free! There are also other benefits of consuming cashew milk including its naturally high vitamin B content. These vitamins assist with red blood cell production and assist with our metabolic activity. On the other hand, the high percentage of copper and magnesium assist with bone and tissue development. Cashews have a low overall fat content in comparison to other nuts and contain mostly good fats. Therefore, cashew nuts assist with lowering cholesterol levels and the reduces your risks of heart problems.

October 19, 2012

Vegan Big Mac Recipe

OH YES WE DID! We created a VEGAN Big Mac burger!

Jerome and I were driving to the fruit and veg market the other day and we drove past a McDonalds fast food restaurant. I thought of how crazy it would be to make a vegan version of the popular Big Mac burger. So I decided to make one as close to the taste of the original as possible. I thought that if I made a really easy vegan version, people may start making their own "Veggie Macs" at home.  The more veggie macs that are made at home results in less real Big Macs being purchased. What an exciting thought hehe! Not only is this burger healthier and yummier than the original, it is also extremely easy and crazily filling! What a great way to impress your dinner guests with a vegan Big Mac! I would absolutely love for you to try this recipe and tell me what you think. If you are like me and have one meal a week where you can eat whatever you want, why not try your own fast food meal? You could even make some yummy oven-roasted chippies to go with it! Hope you all have a lovely day :) Have a look at the photo at the top of the page... Jerome is a photography genius! It looks so real weeee! ^-^

serves 2

Vegan Big Mac Sauce (Makes 1/2 cup):
   75g silken firm tofu
   ¼ tablespoon water
   ¼ teaspoon salt
   ¼ tablespoon lemon juice
   1 ¾ teaspoons brown sugar
   2 teaspoons dijon mustard
   ¼ tablespoon olive oil
   1 ¼ teaspoons white vinegar
   1 ½ tablespoons French dressing
   3 teaspoons pickle/gherkin relish

    ½ tablespoon finely minced white onion*

   4 soft bread rolls (2 used for the whole roll and 2 used only for the bottom half)
   1 gherkin, thinly cut into 8 slices
   2 tablespoons minced white onion*
   1 cup thinly sliced iceberg lettuce
   2 vegan cheese slices (I used Toffuti American Cheese Slices)

Veggie Burger (Makes 4 patties):
   1 yellow onion
   2 cloves garlic
   1 tablespoon oil plus 4 more tablespoons for frying
   1 can chickpeas 400g , drained
   1 tablespoon fresh lemon juice
   2 1/2 cups tightly packed breadcrumbs
   2 tablespoons barbeque sauce
   ½ teaspoon salt
   ¾ teaspoon freshly cracked black pepper

  1. Make the Big Mac sauce – Add all the sauce ingredients except for the minced onion and pickle relish to a bowl or blender and blend until combined. Stir in the minced onion and pickled relish. Taste and add more seasoning if needed. Set aside.
  2. Make the veggie burgers - In a food processor, add all veggie burger patty ingredients and process until roughly combined. Divide the mixture into four parts and roll each into a well-combined ball. Flatten the balls with your hands as flat as you can make them. Add one patty to a fry pan on high heat with one tablespoon of oil and fry for a couple of minutes on each side until browned and crispy on the outside. Repeat this for each veggie patty. Once all patties have been fried, set them aside.
  3. Cut 2 bread rolls in half and set aside. With the two remaining bread rolls, cut them in half and discard the top layer. Keep the two bottom layers for the middle layer of your final burgers. So now you will have two top layers and four bottom layers to use.
  4. Layer your burger – Add one bread roll base layer to a plate, top with 1 ½ tablespoons big mac sauce, ¼ cup lettuce, 1 layer of cheese, one veggie patty, ½ tablespoon onion, 2 pickle slices, then add another bottom layer, top with 1 ½ tablespoons big mac sauce, ¼ cup lettuce, 1 veggie patty, ½ tablespoon minced onion, 2 pickle slices and add the top of the bun. There you have your veggie mac burger! Repeat this step for the other burger.
  5. Serve immediately!

  • Note: this recipe is trying to imitate the popular McDonalds Big Mac burger so it does contain quite a bit of salt to mimic the taste. Feel free to cut down the salt to your own liking. On that note, cut down the oil content too if you want a healthier dish.
  • *Use a fresh white onion. A fresh onion will taste way better raw.
  • Yes this is not an overly healthy recipe, but it is a great alternative to fast food if you are craving a greasy burger!
  • If your bottom bread roll layer is too thick, slightly trim it so it can be a thinner middle layer.
  • If your Big Mac sauce doesn't taste too much like Big Mac sauce, i find that adding more and more dijon mustard and gherkin relish helps to attain the original flavour. 
  • Toffuti American Cheese Slices can be purchase from selected Woolworths stores and some health food stores... they are delicious on this burger!
  • To make the Big Mac sauce easier, you could just use 1/2 cup vegan mayonnaise and add the dijon mustard, minced onion and gherkin relish until you attain the original flavour.

October 18, 2012

Vegan Chocolate Custard Recipe

Jerome is so excited for me to post his famous 'Chocolate Custard'. Whenever I am feeling tired with a sweet tooth I always ask him to make this for me. The beauty of this custard is that you can eat it straight away hot off the stove or if you are patient, store it in the fridge for at least 3 hours until it is completely set. I have to admit that sometimes I can't wait if I feel like a nice hot custard. However, it is DEFINITELY worth the wait if you can be patient and wait for it to set and eat it cold. The taste completely changes once it is cold and sets. It tastes really similar to chocolate yoghurt such as YoGo. Yum yum yum! I highly recommend that you make this and let you explore a whole new world of vegan desserts! We were originally going to include this in our Vegan Lunchbox Ideas eBook but I really wanted to share it with you all :) I didn't want to hide it in an eBook... it is way too delicious hehe.

makes approx. 3 cups

4 level tablespoons corn flour
6 tablespoons white sugar
1 cup water
5 tablespoons cocoa
1 teaspoon vanilla essence

  1. Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps.
  2. Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan.
  3. Take off the heat at this point (It will have thickened but will still be easy to pour).
  4. Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly.

  • In the first step, make sure you whisk the ingredients in a cool pot before adding it to the heat to avoid lumps.

October 17, 2012

Vegan Lunchbox Ideas

Buy Now

Vegan Lunchbox Ideas is our first eBook and contains 15 new recipes that have never been seen before on Veggieful.com. The eBook aims to inspire you with more exciting items to make your lunchtime at school, work or university even better. No more peanut butter sandwiches and apples for you! For only $2.95, you will receive a range of healthy and naughty vegan lunchbox options that are easy and delicious with some that can be made the night before. If you are interested in purchasing our eBook please read the 'how to purchase' section below, follow the instructions and the eBook is yours! :)

15 new recipes
Sweet and savoury recipes
Clickable contents page
New photography
New cartoons
PDF format
Compatible with most devices
Automatic download
5 downloads of the eBook to all of your devices

To purchase our eBook please follow these steps:
  1. Click the "buy now" button below to open the PayPal page (A new page will open).
  2. On the PayPal page, choose to pay using PayPal or a Debit/Credit card.
  3. Review your information and click the orange "Pay Now" button.
  4. Then click "complete purchase".
  5. You will be redirected in 10 seconds to the download page.
  6. Press the link "Click here" to download Vegan Lunchbox Ideas
  7. Your eBook will now start downloading automatically to your device.
  8. You have now purchased our eBook. Open up the ebook using a PDF reader application or program on your device. Sit down, relax and enjoy reading through our delicious recipes :) 
  9. You will receive three emails (to the email address associated with your paypal account):
    - One PayPal receipt.
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Note: Your payments are securely processed through PayPal and your personal details and payment information will not be used for any other purpose. Your eBook download is secured through our E-Junkie server and a link will be emailed to you for downloads on your other devices. 

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Our eBook is compatible with any devices that have a PDF reader. Most phones, tablets and computers will already have one installed. The most commonly used PDF reader is Adobe Reader. If you are unsure of which app/software to use to open our ebook, just make a quick search on Google to find out which software is available for your device. Enjoy

October 16, 2012

Vegan Asparagus and Leek Soup Recipe

serves 4

We've had the strangest weather here lately with sudden heat waves followed by chilly spurts. Last night was quite cold so I decided to use up the leeks and asparagus in my fridge. I really love leeks and wonder why I don't use them more often. I definitely believe that they are underrated... They are so creamy, onion-y and flavoursome and add that extra zing to a dish. Ohhhh, my mouth is watering just talking about it. Anywho,  Jerome and I are working hard at putting the finishing touches on the eBook and I needed a quick dish to make for dinner... I just have to say, that this is the yummiest soup that I have EVER made! It was creamy and so tasty. If you love asparagus and leek, you must try this even if it is scorching hot weather. This has definitely made its way onto my mental 'favourite recipes list'. Well, I hope you all have a lovely day :)

   1 tablespoon olive oil
   2 tablespoons vegan margarine (optional)*
   2 leeks, pale and light green parts only and roughly chopped
   2 garlic cloves, crushed
   1 bunch fresh asparagus (200g), woody ends snapped off and roughly chopped
   1 potato (100g), diced
   1 handful baby spinach
   4 cups good quality low-sodium veggie stock
   freshly cracked black pepper
   1 teaspoon dried parsley
   1/2 tablespoon fresh thyme leaves (plus more t0 garnish)
   croutons to garnish (optional)

  1. In a pot on medium to high heat, add margarine, oil and leeks. Sauté for a few minutes until translucent.
  2. Add the garlic and sauté for a minute or so until fragrant.
  3. Add asparagus, potato and baby spinach and sauté for a few minutes until asparagus has softened.
  4. Add the veggie stock, freshly cracked black pepper, fresh thyme leaves and dried parsley. Simmer for 20 minutes until potato is soft.
  5. Blend it batches and put back into the pot.
  6. Serve immediately and garnish with croutons, freshly cracked black pepper, thyme leaves or anything that your heart desires. Enjoy!
  • Make sure that you really wash the leeks. I normally chop off and discard the dark end to keep the pale and light green area. Then I split it down the middle to reveal all of the leek layers. I separate the layers and put them in a colander under running water and wash out all of the dirt and mud that has been stuck inside the leek. 
  • Garnish with anything you like! Parsley, chives, croutons, vegan parmesan, salt and pepper etc... 
  • Make sure to test the saltiness of the soup - if you are using margarine and the veggie stock make sure there is a good balance of salt to your liking. 
  • The use of margarine is optional and can be cut out if you would like a lower fat and healthier version. However, margarine and leek goes so well together and adds this extra creaminess that creates a little delicious party in your mouth! hehe ^-^

The nutrition information above is an approximate guideline. Every type of veggie stock will have differing amounts of sodium.