January 29, 2015

Vegan Chocolate and Peanut Butter Cheesecake Slice Recipe


This is my favourite cheesecake ever. I know that I am on a vegan no-bake cheesecake binge at the moment but this one is the BEST!

This recipe is a trustworthy medical cure for the following:
  • break-ups
  • I-want-to-stay-in-my-pjs-all-day type of days
  • sweet cravings
  • midnight munchies
  • those days where you just need to stuff your face with chocolate

When I create a recipe, I already have an idea in mind of how I want it to taste, how easy I want it to be, what I want others reactions to be when they eat it, what I want it to look like and how easily it can be stored/saved. I really wanted to ensure that this chocolate cheesecake slice would tick a few boxes... and oh my gosh it did! I wanted it to be:
  1. Be amazingly delicious. tick!
  2. Be incredibly easy to make. tick!
  3. Have lots of crazily mouth-watering layers. tick!
  4. Look impressive. tick!
  5. Taste incredibly decadent. tick!
  6. No-bake. tick!
  7. Melt in your mouth chocolatey goodness. tick!
  8. Creamy, dreamy cheesecakey layer. tick!
  9. Be devoured in one sitting by my family. tick!
  10. Store in the freezer for a few weeks. tick!

If I could post you a piece in the mail, I would. Enjoy!



serves 20


Base Layer:
   3/4 cup dried dates
   2 tablespoons peanut butter
   1 cup oats
   2 tablespoons cocoa
   1 tablespoon maple syrup
   1 teaspoon vanilla extract

Cheesecake Layer:
   3 cups raw cashews, soaked overnight
   3/4 cup maple syrup
   1 cup refined coconut oil
   3/4 cup fresh lemon juice
   2 teaspoons vanilla extract

Chocolate Layer:
   1/4 cup refined coconut oil
   1/4 cup cocoa
   1/4 cup maple syrup

Peanut Drizzle Layer:
   2 tablespoons peanut butter, melted

  1. Make the base layer: Add all base ingredients to a processor and blend until combined. Push evenly into a 20cm diameter square cake tin. Place in the freezer.
  2. Make the cheesecake layer: Add all cheesecake layer ingredients to a processor and blend until smooth and creamy. Pour over the base in the cake tin. Place back in the freezer for 3 hours or so until hardened.
  3. Make the chocolate layer: In the meantime, whisk all chocolate layer ingredients together until smooth. If there are lumps, heat the mixture and stir until the lumps have dissolved. Pour the chocolate layer evenly over the cheesecake layer and place back in the freezer.
  4. Make the peanut drizzle layer: Melt the peanut butter. Pour into a piping bag or just use a spoon to drizzle over the chocolate layer. Place back in the freezer until set.
  5. When you are ready to devour the deliciousness, remove from the freezer for 30 minutes to 1 hour until it has softened. I wish I could I come over and eat some! Enjoy.


The nutrition information above is an approximate guideline.

January 25, 2015

Vegan Birthday Sponge Cake Recipe


THIS IS THE BEST CAKE I HAVE EVER EATEN. Fullstop. 

I really didn't know what to call it. I was so excited that I made a list with a few options:
  1. Vegan Birthday Sponge Cake
  2. Vegan TRIFLE Cake (It seriously tastes like a trifle)
  3. Vegan Victorian Sponge Cake
  4. Vegan Strawberries and Custard Cream Cake
  5. The Best Damn Cake In The Whole World
If you follow us regularly, you would know that I always guarantee that you will love our recipe and urge you to make it. However, I really really really mean this now. This cake is the epitome of delicious cakey amazing goodness. It is:
  • fluffy? tick!
  • decadent? tick!
  • sponge-cakey? tick!
  • creamy? tick!
  • sweet but not too sweet? tick!
  • easy? tick!

This recipe truly ticks every box. I think it is perfect for a birthday cake. Try it and thank me later!


serves 12

Cake:
   1 cup caster sugar
   1/2 cup margarine
   1 teaspoon vanilla extract
   2 cups self-raising flour
   1 cup plant milk (such as Soy Milky Lite)
   1 tablespoon apple cider vinegar

Custard cream:
   2 cups plant milk (such as Soy Milky Lite)
   4 tablespoons corn flour
   6 tablespoons caster sugar
   2 teaspoons vanilla extract
   2 tablespoons margarine

Other:
   icing sugar, to dust
   fresh strawberries, sliced
   strawberry jam

These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.


  1. Preheat oven to 180 degrees celsius and spray a 20cm diameter spring form tin with oil (I use spray coconut oil).
  2. Make the cake: In a large bowl, beat the caster sugar, margarine and vanilla until creamy. Add all other 'cake' ingredients and beat until smooth.
  3. Pour the cake mixture into the tin and place in the oven.
  4. Bake for 30 minutes or so until lightly brown on top, risen and a skewer comes out clean when poked in the centre. If you have a hot-ass oven like mine, you may need to lower the temperature half way through to avoid the top burning.
  5. Remove from the oven and allow the cake to cool. Remove from the tin.
  6. In the meantime, make the custard cream. Mix the corn flour with a dash of plant milk first until the lumps have dissolved. Add this and the rest of the 'custard cream' ingredients to a pot on medium heat and whisk until combined. Bring to the boil and then take off the heat and allow to cool. Set aside.
  7. Once the cake has cooled, carefully cut it in half.
  8. Lightly spread some strawberry jam on the bottom half.
  9. Pour the custard over the strawberry jam and spread evenly.
  10. Cover the custard with sliced fresh strawberries.
  11. Place the top of the cake back on.
  12. Dust with icing sugar.
  13. DEVOUR!

January 24, 2015

Vegan Lamingtons Recipe



When I was little, I loved lamingtons. I remember you could buy them either plain or filled with jam. There is nothing yummier than a fluffy mouthful of sponge cake, coated in decadent chocolate and rolled in luscious coconut. I really do believe that coconut makes EVERY dessert better... don't you? Anywho, when I was a wee-little-lady (being 5ft2" I am probably still classed as a wee-little-lady), every weekend I would go to my best-friend's house for a sleepover. Her mum always bought the pre-packaged supermarket lamingtons and sat them in a dish under a dome on their kitchen bench. It is a fond memory. It didn't matter what time of year it was, she always had a bunch ready to be eaten... and a few emergency packets kept away just in case hungry-sweet-obsessed-ladies like myself came over and ate them all. She was like a machine! As soon as the last lamington had slightly lifted off the dish, another packet was poured in and 'VOILA!', it was round 2. Now personally, I believe our vegan lamington balls are MUCH yummier than the packaged kind. This is in no way trying to offend my friend's mum who I personally believe did such a great job of filling my belly every time I visited. These balls are fluffy, slightly sweet, coconutty, delicious, decadent, incredibly easy to make and VEGAN. A perfect recipe for a vegan Australia Day! There is no way you will wish to buy the packaged sort when you can make these little babies. Have a go. I promise you will love them!


makes 24

Balls:
   1 cup self-raising flour
   1/2 cup white sugar
   1/4 cup plain-flavoured oil
   3/4 cup plant milk (such as Soy Milky Lite)
   1 teaspoon vanilla extract
   1/2 tablespoon apple cider vinegar

Chocolate Icing:
   2 tablespoons cocoa
   1/2 cup icing sugar
   1/3 cup plant milk (such as Soy Milky Lite)
   2 tablespoons margarine, melted
   desiccated coconut, to roll 

These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.



  1. Preheat oven to 180 degrees celsius and spray a 24 hole mini cupcake tray with oil (I use spray coconut oil).
  2. Beat all 'ball' ingredients until smooth.
  3. Pour the batter into the mini cupcake tray in about 1 tablespoon portions.
  4. Bake for 8 to 10 minutes until lightly browned on top.
  5. Allow the balls to cool.
  6. In the meantime, mix together all chocolate icing ingredients until smooth. 
  7. When the balls have cooled, dip each one in chocolate icing and roll in coconut. Do this with all balls.
  8. Serve immediately or keep in an airtight jar until devoured. Enjoy!


January 18, 2015

Vegan Lemon Meringue Cheesecake Cups Recipe


When I created these lemon cheesecake cups, I wanted to achieve 5 things: They needed to be pleasingly creamy, mouthwateringly lemony, slightly sweet, amazingly decadent and fool-proof easy. I ticked off all of these! This is seriously the the best recipe to have up your sleeve as they are simple to make and can be kept in the freezer. What does this mean? It means when your never-call-before-she-drops-by friend pops over, you can start defrosting these and they will be ready in 5 to 10 minutes! You will always have a dessert in the freezer ready for entertaining. There is nothing I love more than an easy recipe that can be kept in the freezer for future use!! No more worrying about what to make when your nosy neighbour or mother-in-law pops over. Plus, they are healthy and vegan! Score, score, score. Enjoy!


makes 24




cups:
   1/2 cup oats
   1/2 cup almonds
   40 dates
   1/2 cup shredded coconut
   2 tablespoons maple syrup

lemon cheesecake filling:
   3/4 cup raw cashews, soaked for at least 1 hour
   3 tablespoons maple syrup
   3 tablespoons coconut oil
   3 tablespoons lemon juice
   dash vanilla extract




1) Add all "cup" ingredients to a processor and process until combined and finely chopped.

2) Roll the mixture into 24 balls.

3) Line a 'mini' muffin tin with 24 mini patty pans and place a ball in each like the photo below (yes the photo only shows 12 patty pans... you will use 24!).



4) Use your fingers to mould the balls tightly around the patty pans as I have in the photo below.


5) In a food processor, add all "lemon cheesecake filling" ingredients and pulse until combined, creamy and smooth. Don't eat too much of it now!

6) Divide the mixture between the cups and garnish with a little bit of lemon zest.

7) Place the tray in the fridge and refrigerate for an hour or so until the cups have hardened a little bit. This will make it easier to pull the patty pans off. Or, if you are impatient, just eat immediately! Your choice. Enjoy!


  • These can be kept in the freezer for up to 6 weeks. Just place on the bench for 5 to 10 minutes until defrosted and enjoy!
  • Soaking cashews overnight is the best way to make a smoother cheesecake if you have a weak-ass processor like mine.



The nutrition information above is an approximate guideline.

January 15, 2015

Vegan Spinach and Tofu Ricotta Rolls Recipe


There is nothing better than the good ol' spinach and ricotta roll... especially a vegan version! I would suggest that you stand up right now and start making these little babies as I am sure that you will love them as much as we do! Also, it is completely acceptable to eat these at any time, day or night, while you are standing at the oven... why waste time sitting at the table? Enjoy!


   350g extra firm tofu, crumbled
   1/4 cup plant milk (I use Soy Milky Lite)
   salt and pepper
   3 tablespoons nutritional yeast
   squeeze of lemon juice
   1 teaspoon dried basil
   2 handfuls baby spinach
   2 vegan puff pastry sheets
   sesame seeds, to sprinkle


  1. Preheat oven to 180 degrees celcius fan-forced and line a baking tray with baking paper or spray with oil.
  2. Season the baby spinach with salt and pepper, wilt them and add them to a bowl.
  3. Add the tofu, plant milk, nutritional yeast, lemon juice and dried basil to the bowl and season with salt and pepper.
  4. Mix until combined.
  5. Halve the mixture between two sheets of puff pastry and roll to form a long sausage-ish shape. 
  6. Brush the tops of the pastry with some plant milk for extra crispiness (optional).
  7. Bake for 15 minutes until lightly browned and puffed.
  8. Slice and serve immediately but beware of the intense heat that shall rise from the creamy, crispy goodness. Enjoy!


The nutrition information above is an approximate guideline. 

January 14, 2015

Becoming Vegan. What do I Eat?

So you have just become vegan, pinned on your "I am Vegan" badge, thrown out a few leather bags and suddenly wondered "What do I eat?". This is the first thing you may ask yourself and the answer is "So many things!". I don't want you to worry as you have such a crazily delicious food-filled future ahead of you! Read below for some exciting ideas to add to your new amazing food regime.



Breakfast:
  • The good ol' toast or bagel... try a thick slice of wholemeal toasted bread with mashed avocado and tomato or the basic vegemite with dairy-free spread. Yum!
  • Chia puddings - My favourite! See our recipe section.
  • Overnight oats or morning oats. Oatmeal is yummy and easy! Try the following versions to keep it interesting: berry, apples and cinnamon, and chocolate.
  • Big breakfast! Saute some tomatoes, mushrooms, spinach and onions with a side of scrambled tofu!
  • Baked beans on toast. Easy and simple.
  • Vegan cereal... yes many vegan cereal products are vegan!
  • Granola - make your own or buy it!
  • Breakfast burritos or wraps - Saute some tomatoes, mushrooms, spinach, onions and all of your favourite food.
  • Pancakes, waffles, pikelets and crepes!
  • Smoothies... so many variations and so easy!
  • Fruit salads.
  • Breakfast muffins.
  • Vegan yoghurt - make your own or buy from the supermarket!
  • A banana. Easy when you are on the run!

Lunch:

  • Salads - Salads are so underrated. Try a middle-eastern style salad with falafel, a salad with some pan-fried tofu, beans, a roasted veggie salad or a cold noodle salad!
  • Salad wraps, sandwiches or burgers.
  • Veggie burgers - Buy store-bought burgers or make your own. Or just pan fry a slice of tofu or eggplant and throw it on a bun. Yum yum!
  • Kebabs - Add falafel, salad, hummus, onions, tabouli etc... onto some pita bread. Roll it up, put it in the fry pan or in a sandwich press and voila! A kebab!
  • Baked potato. Yummy and simple! 
  • Potato Salad
  • Pasta Salad
  • Couscous or quinoa salads are nice and easy and taste delicious!

Dinner:
  • Pasta - Make your famous spaghetti bolognese but swap the meat for beans, tofu, lentils, mushrooms, veggies, commercial meat substitutes etc... For creamy pastas, you could try our recipes for a vegan non-cream based version. Try our vegan parmesan cheese too... you will be amazed!
  • Lasagne - Make your famous lasagne but swap the meat for beans, tofu, lentils, mushrooms, veggies, commercial meat substitutes etc...  make a vegan marinara sauce and our vegan bechamel sauce. Yum!
  • Pizza - Make your delicious pizzas but try it veggie based! Throw on your favourite veggies, olives, onion and even purchase a vegan cheese alternative as a treat! Check our our vegan pizza recipes for more ideas! We even have a tandoori tofu pizza and a vegan hawaiian pizza! Oh yes. 
  • Mexican - You can still eat your favourite tacos, burritos and fajitas... just sub some beans, refried beans, tofu, rice or veggies to replace the meat. Make a cashew based sour cream or purchase a vegan sour cream if you need it! Don't forget the guacamole! Yum yum yum. 
  • Soups - Make your normal pumpkin soup or other soup and use veggie stock and skip the cream. Oh, and don't forget some delicious garlic bread! Yes yes yes.
  • Salads - Salads are so underrated. Try a middle-eastern style salad with falafel, a salad with some pan-fried tofu, beans, a roasted veggie salad or a cold noodle salad!
  • Burgers - Yes you can still have a burger! Try a veggie patty burger, a falafel style burger, an eggplant schnitzel burger or buy some veggie patties or schnitzels from the supermarket for an easy quick option. Oh, and we also have a vegan big mac burger recipe on here... I am not joking. 
  • Noodles - There is nothing better than a big bowl of noodles. Make a chinese style noodle with sesame oil, broccoli, chinese greens and tofu. How about a vegan style pad thai but replace the egg with tofu and veggies? Yum yum yum! Or make a veggie and black bean noodle dish without the beef! It is so easy :)
  • Curries - Make a vegan style curry without the cream by using coconut milk. Sub in some veggies, cashews and other deliciousness instead of the meat. Buy a vegan red curry paste and add veggies and coconut milk for a vegan red curry. Or make our vegan korma or tikka masala for a tasty Indian dish!
  • Steamed veggies or roast veggies. Sometimes I just want a nice clean bowl of veggies. You could even make a vegan gravy for that extra something special! 
  • BBQ - throw some vegan sausages, tofu, corn cobs and onions on the barbecue. Yummy!


Snacks:

  • Veggie sticks or crackers with dip. Hummus is amazing! Most supermarkets have a good range of vegan dips. Or make your own!
  • Smoothies. Delicious, easy and so filling!
  • Fresh fruit.
  • Fruit and nut balls. Check out our recipe section!
  • Make some healthy muffins in advance and freeze them.
  • Crackers with tomato, avocado and cucumber.
  • Trail mix.
  • Toast.
  • Tofu sticks.
  • Baked potato.

Once you are confident with your vegan cooking, start to experiment! Have a go at our vegan recipes, check out some other vegan blogs and websites, buy a vegan cookbook or make up your own! Have fun with it. Enjoy!

The meal ideas above are simply 'ideas' and 'suggestions'. This list is not a meal plan and does not take into account health factors or other circumstances. This list has been created to provide ideas for newbies on what types of things are easy and quick to make. 

January 10, 2015

Vegan Cheesecake Recipe


If you have been looking for a vegan cheesecake recipe, you can stop here. This is creamy, not too sweet, tangy and luxurious! Your vegan and non-vegan friends will be begging you to make this for every get-together. This is actually my Mum's recipe and I just had to steal it and publish it on here... she also makes an incredibly delicious chocolate cheesecake too which will also have to make an appearance on Veggieful. This recipe was on our dessert menu at Christmas time and our non-vegan guests DEVOURED it! They were so shocked when they realised it was vegan. I think that is the best test of all! Enjoy :)


makes 1 large cheesecake




Base:
   1 1/2 cups shredded coconut
   1/2 cup dates
   2 teaspoons water (to help blend)

Filling:
   3 cups raw cashews (pre-soaked overnight)
   3/4 cup maple syrup 
   1 cup coconut oil
   3/4 cup fresh lemon juice
   1 teaspoon vanilla extract

Top:
   2 cups frozen mango pieces
   1/2 cup dates
   zest of 1 small lemon
   pulp of 2 large passionfruits



  1. Make the base: Add all base ingredients to a processor and blend until combined. Push  evenly into a 20 to 25cm diameter spring-form cake tin. Place in the freezer.
  2. Make the filling: Add all filling ingredients to a processor and blend until smooth and creamy. Pour over the base in the cake tin. Place back in the freezer for 3 to 4 hours until hardened.
  3. Make the top: In the meantime, in a processor, add the mango, dates and lemon zest and blend until combined. Pour into the spring-form cake tin over the filling and spread evenly. Pour over the passionfruit pulp evenly over the top. Place back in the freezer until firm.
  4. When you are ready to devour the deliciousness, remove from the freezer for 30 minutes to 1 hour until it has softened. Serve and enjoy!



  • Soak the cashews overnight to ensure they are soft enough to process into a creamy filling.


The nutrition information above is an approximate guideline.