August 28, 2013

Vegan Peaches and Cream Yoghurt Breakfast Recipe

This recipe is the healthy version of peaches and cream... but in a vegan breakfast form! If you are looking for a new delicious healthy breakfast recipe then this is it! No more vegemite toast for you! I always loved the idea of peaches and cream and have been thinking for a while of how to incorporate it into a yummy vegan recipe. The tofu yoghurt recipe below is really delicious and is a great basis for any type of flavoured yoghurt. Add peaches, strawberries, blueberries, banana or any of your favourite fruits for a delicious homemade and healthy yoghurt recipe. It is really important to purchase a plain-flavoured and nice tasting silken tofu... I really enjoy some and dislike other brands so it really is up to personal taste. You may also need to add more lemon juice, vanilla or sweetener to appeal to your palate. If you still don't like the taste of tofu, you could add some berries to the yoghurt and make it a peaches and berry yoghurt breakfast! Hehe. I am really sure that you will enjoy this. It definitely tastes similar to a breakfast that you would purchase from a cute boutique cafe. Yum yum yum! Have a go and let us know what you think :)

makes 2

   1 large peach, thinly sliced
   1 teaspoon cinnamon
   1 tablespoon maple syrup

Vegan Vanilla Tofu Yoghurt:
   300g silken tofu
   2 tablespoons lemon juice
   1 1/2 teaspoons vanilla essence or a vanilla bean
   2 tablespoons maple syrup

   1/2 cup shredded coconut
   1/2 cup old-fashioned rolled oats
   3 tablespoons maple syrup

  1. Preheat the oven to 200 degrees celsius and line a baking tray with baking paper.
  2. Make the crumble: In a bowl, add the coconut, oats and maple syrup and stir until combined. Pour the mixture on to the baking tray and bake for 10 to 15 minutes until lightly browned on top. Once browned, pull out of the oven and stir the crumble around. Set aside and let sit for 10 minutes or so to dry out and become crunchy.
  3. Make the peaches: In the meantime, in a small bowl, add the sliced peaches, cinnamon and maple syrup. Toss until covered. Set aside.
  4. Make the yoghurt: In a food processor, add the silken tofu, lemon juice, vanilla and maple syrup. Process until smooth and creamy. Taste and add more lemon juice and sweetener if needed (If your brand of tofu still has a very strong taste, you could add berries or fruit to help disguise the flavour). Set the yoghurt aside.
  5. Divide the tofu yoghurt in to the bottom of two large glasses. Top with the peaches, peach syrup and the crumble. Serve immediately!

The nutrition information above is an approximate guideline. One serving of our delicious recipe contains 30% of your RDI of iron and 20% of your RDI of vitamin C. It also is really high in manganese! 

August 22, 2013

Vegan Snickers Cups Recipe

Ok... it seems crazy that the words "three ingredient recipe" and "vegan snickers" would be in the same sentence but you are reading it correctly. This is our 3 ingredient Vegan Snickers Cup recipe and oh my gosh, you will be amazed! I had originally started making this recipe to create some type of chocolate and caramel stack but the date and peanut butter mixture tasted so much like Snickers that I just had to make the vegan alternative to the popular chocolate bar. By looking at the ingredients you may be hesitant in believing that these cups taste similar to a Snickers bar but I guarantee that you will be amazed! I made these one afternoon and couldn't believe the taste so I quickly arranged them neatly on a plate with a big glass dome over them and sat them in the middle of our table. I watched quietly as Jerome came out to eat one of the mysterious little cups and saw the shock in his eyes as he yelled "They taste like Snickers!!!". Straight away, he started unpacking his camera and he was photographing them for you to try. So, we hope you try these and love them as much as we do!

makes 12

   100g dried dates
   1 tablespoon peanut butter
   200g vegan milk chocolate

  1. Place 12 small cupcake liners in a muffin tin (If your muffin tin holes are a little bit smaller than the cupcake liners, it will actually make the snickers cups look a bit more neat and straight).
  2. Melt 100g of the vegan milk chocolate.
  3. Place 1 teaspoon of the melted vegan milk chocolate into the bottom of each cupcake liner.
  4. Place the muffin tin in the freezer for a few minutes until the chocolate has set.
  5. In a food processor, add the peanut butter and dates and process until completely combined.
  6. Pour the date and peanut butter mixture onto a clean surface and divide the mixture into 12 even parts. Roll these parts into round balls.
  7. Push one date peanut butter ball into each cupcake liner on top of the melted chocolate. Push it down evenly with your fingers trying to get it into the cracks of the cupcake liner.
  8. Melt the last 100g of vegan milk chocolate.
  9. Add one teaspoon of the melted vegan milk chocolate in to each cupcake liner.
  10. Place the muffin tin into the freezer again until the chocolate has set.
  11. Serve, or keep refrigerated until needed. Enjoy!

  • You could add some crushed peanuts if you want a little bit of crunch but personally, I think the cups are just as delicious without them.
  • If you live in Australia, I use the Sweet William brand of milk chocolate. I have also tried it will the stevia Sweet William milk chocolate. Both work amazingly!

August 20, 2013

Vegan Udon Noodle and Vegetable Stir Fry Recipe

This is one of those recipes that are amazing for a week night or as a really quick meal. Stir fries are delicious but this one is amazingly tasty as well as so quick and easy. The tablespoon of minced fresh ginger gives the dish a real kick and makes it taste like a restaurant-quality stir fry. The udon noodles are a yummy component to the dish and make it even more filling. If you can't find udon noodles, you could use hokkien noodles instead. Jerome loves this dish and he always tries to finish it really quickly so that he can run back up to the kitchen and eat the rest before I get to it! This recipe serves about 3 to 4 but makes 2 to 3 for Jerome and I. We hope you enjoy it!

serves 3 - 4

   2 tablespoons sesame oil
   1 garlic clove, minced
   1 long red chilli, minced
   1 tablespoon minced fresh ginger root
   200g baby broccolini, roughly chopped
   3 baby pak choy, roughly chopped
   100g snow peas, roughly chopped
   1 red capsicum, thinly sliced
   1 carrot, thinly sliced
   400g cooked udon noodles
   1/4 cup soy sauce
   2 tablespoons kecap manis

  1. Place a wok or fry pan on the highest heat.
  2. Once the wok/fry pan is extremely hot, add 1 tablespoon of the sesame oil, the garlic, ginger and red chilli. Sauté for 30 seconds to 1 minute until fragrant. 
  3. Add in the vegetables and udon noodles and stir fry for 30 seconds.
  4. Add in the second tablespoon of sesame oil, the soy sauce and the kecap manis and stir fry for another 1 to 2 minutes until heated through and the vegetables are slightly tender but still have some crunch (If you have a bad stove that doesn't get too hot like mine, you may need to stir fry for longer to get your desired deliciousness).
  5. Serve immediately and eat your way to the delicious stir fried noodle world! 

  • You HAVE to use 1 tablespoon of freshly minced ginger root as it adds the most amazing flavour to the stir fry and gives it that really restaurant-quality taste. 
  • Kecap manis is a sweet thick soy sauce that is very syrupy. It gives the dish a nice sweetness!
  • The first tablespoon of sesame oil is used for the sauteeing of the garlic, ginger and chilli. The second tablespoon of sesame oil is used for flavour. 
  • I use a few different vegetables in this stir fry but you can really use anything that you have on hand or that is accessible. You could even probably use those frozen bags of stir fry vegetables but just make sure you have completely thawed them before using.
  • Pak choy or pak choi is a member of the bok choy family but a lot smaller. The stalks add a nice crunchiness to the stir fry and the leaves add a yummy "leafiness" hehe.
  • Udon noodles are thick wheat noodles that are found in the Asian aisle of your supermarket. If not, you could try your local Asian supermarket. If you still cannot find them, you could try using hokkien noodles :) You can purchase already cooked udon noodles which is what I use. If they are uncooked, just cook them first before adding them to the stir fry. Just follow package instructions.

The nutrition information above is an approximate guideline. One serving of our delicious stir fry contains 161% of your RDI of vitamin A, 231% of your RDI of vitamin C, 38% of your RDI of iron and 15% of your RDI of calcium.

August 17, 2013

Vegan Date and Walnut Loaf Recipe

Jerome is obsessed with sweet loaves and breads... especially ones with date and banana! We  made this together and sat on our balcony in the afternoon sun and ate this with tea... it was so perfect. This delicious vegan date and walnut loaf is 100% dedicated to Jerome and his cake obsession. It is definitely a loaf/cake to make for tea parties or when friends are coming over for coffee. The great thing about this recipe is that you just throw everything into a bowl, beat it, bake it and eat it! This loaf is sweet, decadent, fluffy and so moist! I know... the word 'moist' doesn't sound appetizing but it really does describe the deliciously soft texture of this bread. Jerome's friends loved this and couldn't believe that it was home made  I guarantee that you will love this... Tell me how it goes!

makes: 1 loaf
prep time: 5 minutes
cooking time: 45 minutes

2 cups self-raising flour
1/3 cup vegan margarine
1 cup brown sugar
1 cup Soy Milky Lite
½ cup pureed over-ripe banana
½ teaspoon vanilla essence
1 cup (140g) pitted dates
½ cup (40g) walnuts

  1. Preheat oven to 180 degrees Celsius and spray oil a baking tin (approx. 22cm long x 13cm wide x 7cm deep).
  2. In a food processor, pulse the dates and walnuts until they are finely chopped.
  3. Pour the dates and walnuts into a large mixing bowl. 
  4. Add the rest of the ingredients to the bowl.
  5. Beat with electric beaters (if possible) for one minute or so until all ingredients are completely combined and smooth.
  6. Pour the smooth mixture into the oiled baking tin.
  7. Sprinkle the top with extra chopped walnuts if desired.
  8. Bake for 45 to 50 minutes until risen and the top has browned and a skewer poked in the centre of the loaf comes out clean.
  9. Allow to rest for 10 minutes or so.
  10. Serve and start being amazed by the datey deliciousness.

  • The puréed banana adds a delicious sweetness and faint banana-ish taste to the loaf.

The nutrition information above is an approximate guideline.

August 16, 2013

Vegan Moroccan Pumpkin Couscous Recipe

This is a beautiful exotic tasting couscous recipe that has a lovely mixture of herbs and spices. Normally I would make a couscous dish as a side or for lunch but Jerome and I love to make this as a main meal for dinner. The combination of the spices, cashews and roasted pumpkin adds a delicious flavour to the couscous that you will love... It is definitely the best couscous I have ever eaten. I used this recipe previously as a stuffed pumpkin dish... it looked amazing! So, if you are looking for a delicious and easy meal to make, try this! I hope you love it as much as we do :)

 serves 4

   400g butternut pumpkin
   1 tablespoon olive oil plus more for baking
   1 red onion, thinly sliced
   2 garlic cloves, minced
   1 teaspoon cumin
   1/2 teaspoon dried coriander
   1/4 teaspoon cinnamon
   salt and pepper
   1 cup dried couscous
   1 cup raw cashews
   1/2 cup raisins
   2 tablespoons lemon juice
   1 handful fresh coriander leaves, roughly chopped
   lemon wedges to serve

  1. Preheat oven to 200 degrees Celsius and line a tray with baking paper.
  2. Chop and dice the butternut pumpkin into 2cm cubes.
  3. Place the diced pumpkin onto the baking tray and drizzle with a little bit of olive oil. Season with salt and pepper. Bake for 35 to 40 minutes until lightly browned.
  4. Cook couscous according to package instructions. Set it aside.
  5. In a fry pan on high heat, add the 1 tablespoon of olive oil or spray the pan with oil.
  6. Add the onion to the fry pan and sauté until transparent.
  7. Add the garlic and sauté until fragrant.
  8. Add the cumin, dried coriander, cinnamon, roasted pumpkin and cashews. Sauté for a couple of minutes until heated through while softly breaking the pumpkin up with your spatula.
  9. Add in the cooked couscous, raisins, lemon juice and season with salt and pepper.
  10. Sauté for another minute or so until heated through and the spices have been evenly distributed.
  11. Take the fry pan off the heat and throw in the coriander leaves. Toss to combine.
  12. Serve immediately with lemon wedges. 

  • When preparing your couscous according to package instructions, try adding vegetable stock instead of water to add a little bit more flavour. Just make sure to adjust how much salt you are adding to the recipe later on. 

The nutrition information above is an approximate guideline. One serving of our delicious Moroccan couscous recipe contains 218% of your recommended daily intake of vitamin A, 49% of your RDI of vitamin C and 22% of your RDI of iron. This recipe is also very high in vitamin B6. 

August 12, 2013

Vegan Eggplant Schnitzel and Coleslaw Burger Recipe

I absolutely love vegan burgers... but even more, I love it when they are easy and quick to make! Jerome and I created this eggplant schnitzel burger recipe for those who want a quick burger without all of the fuss of making a veggie burger. The great thing about this recipe is that the eggplant is the patty and all you need to do is crumb it! And oh my gosh... you will be shocked at the deliciousness of these schnitzels. They taste like restaurant burger patties! The coleslaw adds a nice twist and a yummy creaminess and crunch to the burger. I guarantee that you will love these. I will be surprised if you don't start making the patties on their own eating a whole tray of them in one sitting hehe. I am also very impressed at how well the crumb stays on the eggplant rounds and how tender the eggplant gets when grilled or fried. Yum yum yum! Since we created this eggplant recipe, Jerome and I have made them for dinner and have just eaten them with salad and sauce. I really would love for you to make these. Tell me how they go :)

makes: 6 burgers
prep time: 15 minutes
cooking time: 10 minutes

Eggplant Schnitzels:
   1 large eggplant
   1 teaspoon dijon mustard (optional)
   1/3 cup Soy Milky Lite
   2 tablespoons plain or wholemeal flour
   3 wholemeal bread slices
   1 garlic clove
   salt and pepper
   spray oil or other oil

   190g shredded green cabbage
   1 carrot, grated
   2 radishes, grated (optional)
   2 tablespoons vegan mayonnaise
   salt and pepper

   6 bread rolls
   tomato slices
   lettuce leaves

  1. Wash, trim and peel the eggplant.
  2. Slice the eggplant into 6 1cm high rounds.
  3. Make the batter: In a bowl, add the soymilk, mustard and flour and whisk to combine. Set it aside.
  4. Make the breadcrumbs: In a food processor, add the bread slices, garlic, salt and pepper and any desired herbs. Process until fine crumbs have formed. Pour the breadcrumbs on to a plate. Set it aside.
  5. Make the coleslaw: Add all coleslaw ingredients to a bowl and toss to combine. Taste and season with salt and pepper if needed and add more mayonnaise if desired. Set it aside.
  6. Prepare the schnitzels: Dip an eggplant round into the batter and shake a couple of times to drop off any excess. Flip the battered eggplant round on the breadcrumb plate until it is fully coated. Set the crumbed eggplant round aside and repeat this process with the remaining eggplant rounds until all rounds are battered and crumbed.
  7. Choose to either grill or fry your eggplant schnitzels.
    To grill the eggplant schnitzels:
    Spray oil or apply baking paper to a baking tray. Add the eggplant schnitzels to the baking tray and lightly spray with oil. Grill until the top of the schnitzel begins to brown. Flip and do this with both sides until both sides have browned.
    To fry the eggplant schnitzels: In a pan on high heat, add a good drizzle of oil and add two of the eggplant schnitzels. Fry on each side until browned and crispy. Do this with all of the eggplant schnitzels until they are all browned and crispy. 
  8. Once the 6 eggplant rounds have been grilled or fried
  9. , start arranging your burger. On a bread roll add the lettuce leaves, an eggplant schnitzel, tomato slices and the coleslaw. 
  10. Serve immediately and start being amazed at the deliciousness of our vegan eggplant schnitzels! Enjoy!

  • Add any desired herbs to the breadcrumb mixture for extra taste. Jerome loves added rosemary!
  • Purchase vegan mayonnaise from the grocery store or make our recipe here.
  • Adding the dijon mustard to the batter is optional. I find that it just gives it a little extra flavour. You could also add your favourite spices to this mixture!
  • The grated radish is optional. I just love the flavour that radishes give to coleslaw.
  • I peel my eggplant as I find it makes it less tough and gives it a better consistency on the burger.
  • You can choose whether you would like to fry or grill the burger. I have tried both ways but only used a small amount of olive oil in the fry pan. I think that the schnitzels taste relatively similar cooked both ways. On that note, I would prefer the grilled schnitzels as you can cook them all at once and in a healthier way.
  • Add some yummy fried onions to your burger for more flavour!

The nutrition information above is an approximate guideline and is representing the grilled method. Our delicious eggplant schnitzel burgers are high in dietary fiber, high in vitamin A, very high in vitamin B6 and high vitamin C. Wow! It is like a superhero burger :) Enjoy!

August 10, 2013

Vegan Healthy Chocolate Date Balls Recipe

Jerome and I are starting to get obsessed with different types of healthy snack balls. They are such an amazing thing to keep in the fridge for those times of snacking and hungriness. These are a delicious and guilt-free snack ball recipe that are soooo easy to make. They are very similar to our rum ball recipe that we published at Christmas time last year but without the rum and added chocolate. Now, if you are looking for a tasty and healthy snack that you can keep at home and eat whenever you are feeling peckish... this is the recipe! These are so chocolatey and so decadent but are also super good for you! Jerome and I couldn't stop eating them because they taste so similar to brownies or the brownie mixture before you cook it. It is actually quite unbelievable... it feels like such a naughty snack! I guarantee that you will love these :)

makes 15 - 20 balls

   1 1/3 cups pitted dates
   1/3 cup walnuts
   1/3 cup almonds
   1/4 teaspoon vanilla essence
   3 tablespoons shredded coconut
   2 tablespoons cacao powder
   1 tablespoon water (optional)*

  1. Add all ingredients to a food processor and pulse until completely combined.
  2. Pour the mixture into a bowl.
  3. Take 1-tablespoon portions of the mixture and roll them into balls until all of the mixture has been used. Sometimes squeezing the mixture in your hands first and then rolling it can make it easier. Also, sometimes damp hands can help the rolling process.
  4. Refrigerate until needed. 
  5. Serve and start receiving compliments for your amazingly healthy and delicious snack!

  • *If you are using really dry dates, the water can really help to add moisture, bring everything together and make the rolling easier. 
  • Feel free to any types of nuts that you have on hand.

The nutrition information above is an approximate guideline. 

August 6, 2013

Vegan Macadamia Spinach Pesto Turkish Pizza Recipe

Ok... I am not exaggerating, this is seriously one of the yummiest pizzas I have ever had in my life! I really felt like pesto the other night but we didn't have any basil in the fridge and our basil plant is starting to look a little bit sad. So, I decided to create a new pesto recipe out of the ingredients we had on hand. I would like to introduce you to the new and delicious "Vegan Macadamia and Spinach Pesto"... my new favourite pesto recipe! You must make this and have it on Turkish bread... oh my! All of the ingredients compliment each other so well and placing the Turkish bread under the grill makes it taste like an expensive restaurant-quality pizza! I recommend that you make this with a lovely fresh salad. You can thank us later :)

serves: 4

macadamia and spinach pesto:
(makes about 1 cup)

   50g macadamia nuts
   60g fresh baby spinach leaves
   good pinch of salt
   good pinch of freshly cracked black pepper
   2 tablespoons fresh lemon juice
   3 tablespoons nutritional yeast
   1/4 cup olive oil
   2 garlic cloves 

   1 Turkish bread
   15 cherry tomatoes, sliced
   10-15 kalamata olives, sliced
   1/4 cup thinly sliced red onion
   vegan parmesan to garnish (optional)

  1. Make the pesto by adding all pesto ingredients to a processor and processing until smooth and combined. Taste and season with more salt and pepper if needed. Set aside.
  2. Slice the Turkish bread in half lengthways. 
  3. Divide the pesto between the Turkish bread halves and spread until evenly covered.
  4. Top with the red onion, cherry tomatoes and olives.
  5. Drizzle with a little bit of olive oil (optional).
  6. Place in the oven under the grill for 5 to 10 minutes until the tops of the pizzas start to brown.
  7. Eat immediately, garnish with our vegan parmesan and serve with a nice fresh salad.
  8. Enjoy and start receiving compliments for your new delicious vegan pesto pizza! yum yum yum!

The nutrition information above is an approximate guideline. One serving of our delicious pesto Turkish pizza contains 178% of your recommended daily intake of vitamin C, 57% of your RDI of iron and 31% of your RDI of vitamin A. It is also very high in vitamin B6. So enjoy!