List of Recipes
List of Recipes
- Newest To Oldest
- Oldest To Newest
- Alphabetical(A-Z)
- Alphabetical(Z-A)
Lotus Biscoff Slice
- 30 ' Prep. Time
- 12 Serves
Vegan Noodle Soup
- 30 ' Prep. Time
- 4 Serves
This soup is really easy to make, has a small kick to it and is can be easily adapted to suit you spice preferences. Cruelty free and great for weeknight dinners.
Healthy Zucchini Brownies
- 30 ' Prep. Time
- 12 Serves
I always seem to have zucchini left over, and rather than making yet another zucchini-based dinner (all respect to zucchini dinners, they're great!) I like to make the most of what I have by making my Healthy Zucchini Brownies.
They're really easy and low in sugar, but if you like your desserts to taste sweet feel free to add more sweetener to the recipe. I usually make a big batch and freeze it, but these brownies taste particularly good warm from the oven.
Healthy Berry Slice
- 30 ' Prep. Time
- 8 Serves
As regular readers know, dessert is my favourite meal of the day. I often think about how surprisingly easy it was for me to become vegan, and yet how difficult I find it to skip dessert. Sure, dessert may not be the best thing for my teeth or waistline, but eating animal products has such a huge impact on the world around me, cutting it out and continuing to do so is easier than ever. As for dessert, we forge on!
My Healthy Berry Slice makes dessert much less sugary but still all kinds of sweet. The recipe uses very little sugar (but you can certainly add more, to taste) and is packed with wholesome, healthy ingredients. It freezes well and tastes great as a morning tea treat.
Vegan Crepe Cake
- 30 ' Prep. Time
- 8 Serves
Made with my lovely friends from Nature's Charm, this recipe is easy, tasty and the perfect celebration treat. My Vegan Crepe Cake combines a stack of crepes made using my classic recipe, layered with Nature's Charm Coconut Whipping Cream and topped with Nature's Charm Chocolate Fudge Sauce (links to products in the list of ingredients).
You can make the crepes in advance to save time before a special event, and serve with your favourite vegan ice-cream. Totally cruelty-free and delicious!
Vegan Fish and Chips
- 45 ' Prep. Time
- 2 Serves
My first time cooking with the magical banana blossom was a SUCCESS! The texture of this mysterious flower is perfect for vegan fish, and I'm already planning all of the other recipes I can adapt to include it, like curries, cutlets and buddha bowls.
Made using Nature's Charm Banana Blossom, my Vegan Fish and Chips recipe is really easy to follow and pretty quick to make, and serves (pardon the pun) as such a lovely, comforting and indulgent dinner or lunch. Between tempeh, tofu, jackfruit and banana blossom, it's an exciting time to be a vegan!
Vegan French Toast
- 15 ' Prep. Time
- 4 Serves
Vegan Bangers and Mash
- 01 h Prep. Time
- 6 Serves
Black Forest Cake (vegan & gluten free)
- 01 h Prep. Time
- 6 Serves
Vegan Sticky Date Puddings
- 01 h Prep. Time
- 8 Serves
Spirulina and Edamame Green Bowl
- 45 ' Prep. Time
- 4 Serves
Vegan Apple Pies
- 1 h Prep. Time
- 4 Serves
Chocolate and Cinnamon Babka
- 02 h Prep. Time
- 8 Serves
Easy Rhubarb and Apple Tart
- 01 h Prep. Time
- 8 Serves
Kelp Noodle and Papaya Salad with Peanut Dressing
- 40 ' Prep. Time
- 4 Serves
Easy Udon Soup
Matcha and Coconut Balls
- 10 ' Prep. Time
- 10 Serves
Choc Chip Peanut Butter Cupcakes
- 12 Serves
Perfect for a celebration, my Choc Chip Peanut Butter Cupcakes are sweet, soft, moist, rich and totally delicious. They're easy to whip up and look fantastic as part of a morning tea or party platter, and in addition to being egg free, dairy free and vegan, can easily be made gluten free too. Once baked they can be frozen until ready to serve, or stored at room temperature in an airtight container.
Acai and Strawberry Chia Puddings
- 05 h Prep. Time
- 4 Serves
Tomato and Black Bean Soup
Strawberry and Coconut Friands
- 25 ' Prep. Time
- 8 Serves
Tempeh Stuffed Mushrooms
Tofu Rice Paper Rolls with Peanut Sauce
- 01 h Prep. Time
- 12 Serves
Rice paper rolls are one of my go-to meals when I want something healthy, fresh and light, but at the same time filling and extra tasty. They take a little time and patience to create, but make a fantastic meal for dinner or lunch and are a hit at parties and events. You can use any fillings you have on hand and be as creative as you like, too!
This recipe includes a peanut dipping sauce which can be made in advance, and used in tonnes of other recipes or used as a sauce for your favourite vegan protein. Yum!
Miso and Brown Rice Balls
- 01 h 35 ' Prep. Time
- 20 Serves
Crunchy, tangy and full of protein, my Miso and Brown Rice Balls are the perfect freezer snack that can be added to almost any veggie base. Most of the ingredients will probably already be in your pantry, and once you buy a packet of miso paste you’ll find yourself using it in everything from salad dressings to stir-fries. Don’t be afraid to throw in your own combination of spices, too!
Vegan Opera Cake
- 03 h Prep. Time
- 12 Serves
I love coming up with decadent, extravagant and indulgent desserts, especially when the results are so fabulous! My Vegan Opera Cake combines a fluffy sponge, a creamy buttercream, a rich coffee syrup and a smooth chocolate ganache. It takes time, concentration and effort, but the results are well worth it. It's looks beautiful as the feature of a high tea, morning tea or party platter, and can be made in advance and frozen until needed. It's a rich and complex cake that will hit all the right spots.
*Try not to confuse the layers. Your opera cake should be made up of (from top to bottom): croustillant, sponge, coffee syrup, buttercream, sponge, coffee syrup and ganache.
Lentil Shepherd's Pies
- 4 Serves
Easy Banana Celebration Cupcakes
- 15 ' Prep. Time
- 16 Serves
Crunchy Corn Fritters
- 10 ' Prep. Time
- 4 Serves
Super Soft Hot Cross Buns
- 03 h Prep. Time
- 12 Serves
I was speaking to a Ukrainian friend who asked what kind of food we enjoy in Australia during Easter. I thought about it and said, 'We don't really have any Easter specific food, except for maybe chocolate eggs.' Shameful! How could I forget about the magnificent hot cross bun!
Store bought varieties of this soft and filling treat usually use dairy and eggs, and have loads of sugar added on top of the already sweet dried fruit. My Super Soft Hot Cross Buns are not only free of dairy and eggs, but are lower in sugar than your average bun. They take patience and a keen eye, but you'll be so satisfied when you smell your glorious warm buns in the oven (that sounds weird but I assure you I'm being genuine), and feel a fabulous sense of accomplishment. In my experience, any kind of bread or pastry making is really rewarding.
You can add extra dried fruit, mixed peel or whatever you have on hand, and more sugar if you like a sweet bun. They taste divine when warmed up, but can store in an airtight container for a couple days and freeze well. This recipe makes 12 big ones, but you can divide the mixture differently if you want them smaller - just heat them up when you're ready to eat, add a schmeeeeer of vegan butter go for gold.
Fluffy Vegan Pancakes
- 10 ' Prep. Time
- 2 Serves