November 28, 2012

Vegan Fruit Cake Bread Recipe


Ahhhh, Christmas is less than a month away and there is nothing better than celebrating the lead-up with a freshly baked vegan fruit cake. I am actually not a fruit cake person myself, but I know that others around me absolutely love them so here is my Nanna's version of a vegan fruit cake. It is so so easy to make and turns out so deliciously and extremely 'moist' ... I have to find another word to use for that haha. This is truly a no-fail recipe... you just stick everything into a bowl, pour it into a baking tin and bake. It really is that simple. Anyway, I can't believe how quickly Christmas has arrived this year... it is three and a bit weeks away and I have not yet bought any presents or organised what we will be cooking or doing on Christmas day. What will you be doing? I can already tell this is going to be a hot hot hot Christmas here in Australia! Weeeeee! I really hope you all have an amazing Christmas and a lovely relaxing holiday :)

serves 10


Spray oil
3 cups mixed dried fruit
2 tablespoons brown rum
1/2 cup apple purée
1 teaspoon mixed spice
1 tablespoon golden syrup
1/3 cup water
2 cups self-raising flour, sifted
440g can crushed pineapple (Use the pineapple and the juice)
splash of vanilla essence
3/4 teaspoon bicarbonate soda


  1. Preheat oven to 180 degrees celcius and spray oil a rectangular bread tin with dimensions of approx. 22cm long x 13cm wide x 7cm deep. Set aside.
  2. In a large bowl, add the mixed fruit and the rum and stir to coat. Allow to sit for 5 minutes or so to allow the flavours to develop. (If you have the time, leave it overnight).
  3. Add all other ingredients to the bowl (except for the spray oil) and stir well until fully combined.
  4. Pour into the baking tin and bake for 50 minutes to 1 hour until it has risen and a skewer poked in the centre comes out clean.
  5. Serve immediately with ice cream, custard or anything else you desire. 

  • Add any of your favourite yummies... such as cherries, nuts, lemon rind, orange rind, ginger or anything else you desire!
  • You could also bake it in a bundt tin. The centre stick allows the cake to cook quicker and be evenly baked.
  • You could make a yummy icing for this cake if you wish.

  • I have seen cake being served on a photo frame. This is such a great idea as you can purchase a nice frame, put a cute photo in it, sit the fruit cake on top and tie a ribbon around it. What a sweet serving idea!
  • You could buy a pretty baking tin, bake the cake and gift it in the pretty tin!


The nutrition information above is an approximate guideline.

November 25, 2012

Vegan Chocolate Candy Cane Bark Recipe


Oh candy cane bark... so pretty and so delicious! Candy cane bark is such an easy and traditional dessert that is a great gift or dessert for Christmas. What a great way to reduce your Christmas cooking stress with a quick and amazingly impressive 2-ingredient dessert. You have probably of heard about candy cane bark due to it being quite a common Christmas gift and sweet treat. My Nanna was actually the one who suggested I make this for Veggieful as I have been receiving heaps of emails asking for Christmas recipes and ideas. I remember first seeing candy cane bark when I was about 9 years old in primary school. The canteen lady brought a whole tray in to sell which was more exciting than the many candy canes we received before the holidays. The amazing thing about this dessert is that it looks so beautiful and so appealing. I have often heard it being called "Reindeer Bark" or "Santa's Money". Anyway, all you need to purchase is a block of vegan chocolate and a box of vegan candy canes which can be found in your local $2 shops or supermarkets. So, if you are unsure of what delicious treats to serve on Christmas day try these or even gift them to your friends :) Have a look at the Jerome's cute cartoon and the tips and serving suggestions at the bottom of the page for ways to plate-up and optional ingredients to make them even more exciting! 



300g vegan milk chocolate, melted*
4 peppermint candy canes, crushed (about 4 tablespoons)



  1. Line a baking tray with baking paper and set aside.
  2. Crush four candy canes with a rolling pin or heavy object until they are unevenly crushed into small and medium pieces. This should result in about four tablespoons of crushed candy canes. Set aside.
  3. Pour the vegan melted chocolate onto the baking tray and using a spatula or spoon, spread-out the melted chocolate to the edges of the paper to the thickness you desire.
  4. Immediately sprinkle the crushed candy canes over the melted chocolate.
  5. Refrigerate for 30 minutes to 1 hour until the chocolate has completely hardened.
  6. Using a sharp knife, carefully cut up the candy cane bark into shards or whatever shapes you desire.
  7. Serve immediately or keep cool until serving. Enjoy and Merry Christmas! :)

  • If you would like it to look more exciting than the simple milk chocolate and crushed candy cane, you can also purchase a vegan dark chocolate and a vegan white chocolate and layer the chocolates to form a three-coloured bark. Start with melting the dark chocolate and letting it harden, top with milk chocolate and letting it harden and then adding the melted white chocolate and sprinkling it with candy cane and letting it harden. Then slice it into shards for a pretty three-coloured effect!
  • My mum also suggests another delicious idea of raisins soaked in rum and scattered over the chocolate in replacement of the candy cane! Yum yum! Rum and raisin chocolate bark! 
  • *If you are situated in Australia, you can purchase vegan chocolate from Woolworths and Coles in the health food section. I used Sweet William brand milk chocolate.

  • These look beautiful scattered over a big white rectangular platter at Christmas with a few candy canes to garnish. 
  • Serve it in cute little boxes or cellophane bags with a pretty ribbon as a sweet gift!

November 24, 2012

Vegan Fruit Mince Pie Recipe


Ooooo Christmas is getting closer and closer and weirdly enough, it feels like it was Christmas only a few months ago! I have been brainstorming Christmas dishes and desserts over the last few days and have been creating some amazing taste sensations! One being this delicious vegan fruit mince pie. This was requested by Chelsea, one of Veggieful's Facebook page followers :) I have never been a fruit mince pie person or a fruit cake person for that matter... but I really love these! They are a great gift or for dessert on Christmas day... make them the day before or even marinate the filling overnight for that extra tastiness! I hope that you love these as much as we do! :) 


makes 2x 12cm pies or 4x 6cm pies


Filling:
   1 teaspoon mixed spice
   1/4 cup grated green apple
   1 1/4 cups mixed dried fruit
   1 tablespoon brown sugar
   1 1/2 tablespoons brown rum*
   3 tablespoons strawberry jam
   1 tablespoon orange rind (if there is no orange in your dried fruit)


Pastry:
   2 frozen sheets vegan shortcrust pastry (500g), defrosted

   spray oil


  1. Preheat oven to 180 degrees celcius and spray oil two 12cm tart pans (Or you can do 4x 6cm tart pans). Set aside.
  2. Add all fruit filling ingredients to a bowl. Stir until fully combined. Set aside. 
  3. Add the shortcrust pastry to the pans and push carefully into the sides. Slice off the excess pastry and set aside.
  4. Using a star-shaped pastry cutter, cut out 2 stars from the leftover pastry and set aside. 
  5. Prick the base of the pastry pans with a fork to prevent it from bubbling up in the oven.
  6. Bake in the oven for 10 minutes or so until the pastry has browned and the base has hardened.
  7. Divide the fruit mixture between the two pastry pans and spread it out a with a spoon to tightly pack the fruit mixture into the corners. Make sure you really press it down tightly.
  8. Top with the pastry stars.
  9. Bake for 30 minutes or so until the pastry star has browned and the fruit mixture is slightly bubbling.
  10. Allow to sit for 5 minutes, sprinkle with icing sugar and serve. 

  • *You can substitute the brown rum with brandy or sherry if you would rather. 
  • If you feel comfortable making your own shortcrust pastry, feel free!
  • If you have the time, leave the fruit filling overnight in the fridge to marinate for extra tastiness!
  • You can use any type of jam including marmalade. 


The nutrition information above is an approximate guideline.

November 22, 2012

Vegan 2 minute Sticky Date Mug Pudding


When I was about 12 years old I went on a school camp excursion where they served sticky date pudding for dessert every night with icecream. It was from that moment that I became OBSESSED with sticky date pudding. However, since I undertook the vegan lifestyle two years ago, I have not eaten one since. I was quite happy about that as they are fattening and full of sugar but the other night I really felt like something for dessert and to be more exact, I felt like something naughty! I decided to try and make a 2 minute microwaveable vegan sticky date pudding... and OMG... this is AMAZING! It is so so so tasty and so delicious. It completely satisfies my sticky date pudding craving. I just had to share it with you! Now, I know that this is fattening and very naughty but this is a great dessert for when you would like to spoil and reward yourself ! Hehehe... tell me how it goes :)

makes 1


Pudding Mixture:
   4 pitted dried dates, finely chopped
   2 1/2 tablespoons brown sugar
   1 1/2 tablespoons plain-flavoured oil
   1 tablespoon golden syrup
   3 tablespoons self-raising flour
   3 tablespoons 
Soy Milky Lite
   Spray oil

Sauce:
   1/2 tablespoon vegan margarine, melted
   1/2 tablespoon brown sugar




  1. Lightly spray oil the inside of a mug (about a 375ml mug). Set aside.
  2. Add all ingredients to a bowl and whisk vigorously until combined and air has been incorporated into the mixture. (Or preferably, use a processor)
  3. Pour the mixture into the mug and put into the microwave.
  4. Microwave the mixture on high heat for 1 minute 45 to 2 minutes until fluffy.
  5. Add the sauce ingredients to a bowl and whisk until combined. (Double the sauce amount if you want extra goodness)
  6. Pour the sauce over the muffin in the mug. 
  7. Serve immediately and enjoy!


  • Use a knife around the side of the mug to ensure it is easily released! Or eat it straight from the mug.
  • Use a processor if you can to blend up the mixture as the air will allow it to be extremely fluffy. If you prefer not to use a processor, make sure that you whisk the mixture vigorously to allow lots of air to be incorporated into the pudding. 
  • You should be able to purchase vegan brown sugar from your local health food shop.
  • You can purchase vegan margarine from your local supermarket. If you are in Australia, Nuttelex is available from Woolworths and Coles. If you are in America, Earth Balance vegan buttery spread should be available in your local supermarket. 

   

The nutrition information above is an approximate guideline.


November 17, 2012

Satay Tofu Skewers Vegan Recipe

Serves 2 big eaters
(4 satay tofu skewers per person plus salad)

Summer is nearly here! It is only November but I can already see people ditching the jumpers and wearing summer dresses, shorts and swimmers! I love summer... the warmth, the beach culture and the way that summer mornings make you feel instantly happy. However, I still felt like something spicy and delicious. So I made up some tasty satay tofu skewers to satisfy our spicy cravings and omg these are amazing!! I guarantee that you will not be able to stop eating them. The cool cucumber salad with the fresh mint and basil leaves give a nice and fresh cooling effect to counteract the spiciness and peanuty-ness of the tofu skewers. Add as much or as little chilli as desired. It really is a fantastic combination. You can always prepare the tofu and marinade in the morning and let the tofu marinate in the fridge all day so when you get home from work/uni/school you can start cooking immediately! I can't wait to make this again... it is a tasty and easy meal for a weeknight when you don't feel like cooking. :) If you are big eaters like Jerome and I, this will make enough for two. This will be enough for four regular eaters.



350g extra firm tofu
oil to fry

Satay Sauce:
   ½ cup peanut butter
   ¼ cup tomato sauce (ketchup)
   2 tablespoons coconut cream
   2 tablespoons lime juice
   1 garlic clove
   ½ teaspoon grated fresh ginger
   ½ red chilli, to taste and deseeded
   1 teaspoon kecap manis*
   2 tablespoons crushed peanuts (can skip if you used crunchy peanut butter)

Cucumber Salad:
   2 cups thinly sliced cucumber
   1/3 cup basil leaves
   1 tablespoon tightly packed mint leaves
   ½ cup bean sprouts
   1/3 cup thinly sliced red onion
   1 tablespoon lemon juice
   sliced red chilli (optional)

  1. If you are using wooden skewers, soak them for 30 minutes in water to prevent them from burning on a barbeque or open grill. 
  2. Add all satay sauce ingredients except for the crushed peanuts to a processor and blend until combined and smooth. Add the crushed peanuts and stir. Transfer the sauce to a bowl and set it aside.
  3. Chop up the tofu into small even 1cm cubes and add them to the bowl with the satay sauce.  
  4. Carefully stir the tofu around until it is evenly covered.
  5. Prepare the salad and toss in a bowl and divide between two plates.
  6. Carefully thread the tofu cubes to 8 bamboo skewers leaving room at the bottom of the skewer to hold. 
  7. Fry in a hot pan or grill pan with a little bit of oil, on a barbeque or under the grill until all 8 tofu skewers are evenly browned on all sides.
  8. Place 4 skewers on top of each salad and drizzle the extra satay sauce over the salad and skewers.
  9. Serve immediately!

  • *Kecap manis is a dark syrupy soy sauce that is sweetened and much thicker than normal soy sauce. You can purchase it from your supermarket or your local Asian grocery store. 
  • The more evenly you chop the tofu cubes, the more evenly they will be cooked on each side.
  • Using a seasoned non-stick cast iron pan will give a great smokey taste!
  • If you have a grill pan, use it for that extra charcoal effect. 
  • There will be a little bit of satay sauce left over. Use this to drizzle over the skewers and salad before serving. Yum! 
  • You can grill them, fry them or put them on a BBQ. Your choice! You made need a little bit of oil to prevent the sticking... or use baking paper underneath. 


  • Serve on the skewers or use a fork to take them off the skewers and toss in the salad. 



November 12, 2012

Vegan Coconut Chocolate Bounty Balls Recipe


OOoooo bounty balls! Do you remember the non-vegan chocolate bar called Bounty? It was a milk chocolate bar filled with a soft coconut centre. I loved them when I was little so I really wanted to recreate a vegan version of it, so here I present to you Veggieful's"Bounty Balls" (Sounds a little bit strange doesn't it? hehe). The great thing about these little delicious creations is that they are so quick to make and are also great for gifts or as a treat for Christmas and parties! There is something about the look of the balls that screams "Christmas-sy". Anywho, these are soooo delicious! I have made them for my Mum and Mike (my stepdad) and they absolutely love them. The soft sweet coconut covered with the dark chocolate is such an amazing combination. Once you refrigerate the bounty balls for an hour or so, the chocolate hardens and it gives you that amazing crunch into the centre where you sink your teeth into the most delicious and soft coconut. Yum yum yum! When I was little, Mike would sometimes come home from work and bring me a bounty bar. It was such an exciting treat because we never had naughty things in the house and it is one of those fun, childish memories that I am reminded of when eating anything coconut-y. If you are making these for a party or event, make sure that you watch your lipstick... the coconut has the tendency to stick to your lips hehe.


makes about 30 balls


 Coconut centre:
   3/4 cup icing sugar
   1/4 cup canned coconut cream
   1/2 teaspoon vanilla essence
   1 1/2 cups desiccated coconut

Other:
   140g vegan dark chocolate, melted
   1 3/4 cup dessicated coconut (to roll in)




  1. Add all coconut centre ingredients to a bowl and mix until combined.
  2. Put the bowl into the freezer for 15 to 30 minutes until slightly firmed... this well help with rolling into balls (You can skip this step but it may be a little bit too soft to roll into balls).
  3. Take the bowl out of the freezer.
  4. Using a heaped teaspoon portion, take a teaspoon of the coconut mixture and roll it into a tight ball. 
  5. Dip it into the melted dark chocolate and roll it around until evenly coated. 
  6. Next, drop it into a bowl filled with the rolling coconut. Toss it around until it evenly coated with coconut. 
  7. Place the ball on to a plate and continue to repeat these steps until you have used up all of your coconut mixture.
  8. Put the plate of coconut balls in the refrigerator for 1 to 2 hours until the chocolate on all of your coconut balls have hardened.
  9. Eat immediately or place in a glass jar for a gift! Enjoy :)


  • You do not have to put the coconut  mixture into the freezer if you are short on time but it does help with rolling them into balls. If you decide to skip this step, make sure you really squish the coconut mixture into tight balls before rolling it in chocolate to prevent the ball from falling apart.
  • You can purchase vegan dark chocolate from your local health food shop or even your local supermarket. A lot of dark chocolate with more than 70% cocoa content is vegan, so if you are at the supermarket check the back and you may be surprised!

  • Serve at Christmas for a lovely delicious dessert!
  • Serve in cellophane with twine for a cute little party gift.
  • My mum took a big platter of these to a BBQ and they were a hit!
  • I gave my mum a jar of these for her birthday and she really loved them. Tie a cute little tag around it with a ribbon for extra cuteness :)


The nutrition information above is an approximate guideline.

November 2, 2012

Vegan Bread and Butter Pudding Recipe



There is nothing more comforting than a cold night in bed with your loved one, eating a bowl of creamy bread and butter pudding with a nice hot tea. Bread and butter pudding gives me so many memories of when I was little and mum would make it for dessert. It is such a simple dish but is so delicious and creamy. The saltiness of the vegan margarine goes so well with the savoury bread, the sweetness of the luscious custard and the bursts of juiciness from the sultanas. Ohhh I could eat some right now! Jerome and I were in bed last night watching TV boxsets while we ate it and drank chamomile tea. It was so comforting!


serves 4


Custard:
   5 level tablespoons corn flour (corn starch)
   6 tablespoons white sugar
   2 cups 
Soy Milky Lite
   1 cup water
   1 teaspoon vanilla essence/extract


Other:
   11 slices of plain bread
   2 – 3 tablespoons vegan margarine
   ½ teaspoon cinnamon
   ¼ cup sultanas



  1. Preheat oven to 180 degrees celcius and grease a baking a rectangular baking dish (approx. 22cm long x 13cm wide x 7cm deep).
  2. Make the custard: Add all custard ingredients to a saucepan (not on the stove) and whisk vigorously until completely combined and smooth without lumps. Place the saucepan on to the stove on low-medium heat. Continue to whisk frequently for about 10 minutes until it is slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan. Once brought to the boil and slightly thickened take off the heat. Set aside. 
  3. Lightly toast all of the bread slices. 
  4. Spread margarine onto the toasted bread slices and cut in half diagonally into triangles. (You can cut the crusts off if you wish but I think the crusts add extra crunchiness). 
  5. Layer the bread into the dish so the top of the triangle is pointing upwards and each piece of bread rests on the piece behind. (See photo at the top of this page). 
  6. Distribute the sultanas evenly between the layers. 
  7. Pour the custard evenly all over the bread into the baking dish.
  8. Sprinkle the cinnamon over the top. 
  9. Bake in the oven for 40 to 45 minutes until the tops of the bread have browned and the custard has cooked and has a "skin". 
  10. Serve immediately and enjoy!





  • It may seem like there is a lot of custard but it will be soaked up and the more custard means the yummier the end result!
  • The cinnamon really makes it taste that extra bit delicious. Make sure you add the cinnamon on the top!


The nutrition information above is an approximate guideline.