OIL-FREE BANANA BREAD

This oil-free banana bread is the perfect sweet treat. It is a great use for those spotty bananas and uses simple ingredients that can be found in the barest of pantries. The apple sauce is the stand in for oil in this recipe, but you could also use the same amount of mashed white beans. 

What you need: 

EASY VEGAN BANANA BREAD

This simple vegan banana bread recipe makes great use of those speckled and somewhat sad looking bananas that are hanging out in your fruit bowl!

What you need:

SPICED PEAR, APPLE + WALNUT SQUARES

REFINED OIL-FREE | REFINED SUGAR-FREE | SOY-FREE | DELICIOUS!

These healthy treats are perfect for anytime of the day! They are full of fibre, healthy fats and anti-inflammatory spices while also being free of refined oils and sugars.

What you need:

PUMPKIN, CORN + CABBAGE CHICKPEA OMELETTES

What a great way to start the day! Especially on a rainy morning like today. These chickpea omelettes are super quick and easy to throw together and pack a protein punch! As well as being a fab breakfast/brunch idea, they are great as a snack, appetiser for entertaining, or even part of a main meal.

What you need:

CREAMY GREEK-STYLE COCONUT VEGAN YOGHURT

In a hurry for a tasty, creamy snack?! this vegan coconut greek-style yoghurt delivers a natural yoghurt tartness and is the perfect with some fresh (or defrosted frozen) fruits. top it off with a little rice malt syrup and enjoy! 

How? 

VEGAN CHORIZO

since that fab night at bar kunin i have been dying to recreate the amaze vegan chorizo that even my jamon-adoring housemates loved. well today was the day - with wheat gluten and a tin of dulce pimenton at hand, i took some guidance from a gluten recipe i found in a non-veg asian cookbook and some common sense and hit the nail on the head with my delicioso vegano chorizo receta - ideal para tapas!

MY FIRST EVER ATTEMPT AT VEGAN CHOC-CHIP COOKIES

i am super impressed with the results of my very first attempt at vegan chocolate chip cookies. these ones will be going on my "bring something sweet for morning/afternoon tea" list for sure! 

how? 

1 cup of brown sugar

1 cup + 1 tablespoon of raw caster sugar

3/4 cup of nuttelex, or other vegan-friendly margarine

1 teaspoon of vanilla extract

1/3 cup of vegetable oil

1/3 cup of non-dairy milk (i used vitasoy high-fibre soymilk)

3 1/2 cup of plain flour

1 1/2 teaspoons of baking powder

1 teaspoon of bicarbonate soda

1 teaspoon of salt

1 cup of vegan chocolate chips or vegan-friendly dark chocolate chopped into pieces (i used whittakers dark ghana)  

combine the nuttelex, dark and raw sugars, and vanilla extract into the bowl of a stand mixer (fitted with the paddle attachement). cream together for 2-3 minutes, scraping down the sides as you go. whisk together the oil and non-dairy milk in a separate bowl then slowly add this to the mixer. sift the flour, baking powder, bicarbonate soda and salt into another bowl then add this to the mixer cup-by-cup until a dough forms. add the chocolate chips and mix to combine. 

using a medium sized spring-loaded ice cream scoop, place scoops of the dough onto two baking paper-lined cookie sheets (you should get around 24 scoops from this mix). leave space between your scoops as the cookies will spread slightly. using your fingers, gently flatten the cookies slightly and place into a 180ºC (350ºF) fan-forced oven for 11-12 minutes or until the edges of your cookies are golden-brown. 

remove from the oven and cool for a minute on the tray before transferring your warm, gooey cookies to cooling racks. leave to cool before packing into an air-tight container (but not before enjoying one fresh out of the oven!)

makes approximately 24 medium sized cookies

HOMEMADE SUSHI FOR LUNCH - YUM!

AVOCADO, TOMATO + MUSHROOM PÂTÉ TOASTIES

super simple, super tasty, super healthy lunch idea - vegan avo, tom and mushroom pâté toasties!

how? mushroom pâté

5-6 dried shitake mushrooms, soaked in 1 cup of boiling water, drained (soaking water reserved)

1 garlic clove

1/4 cup of breadcrumbs

1 tablespoon of evoo

salt and pepper to taste

combine the ingredients into a food processor and blitz to combine. whilst the food processor is running, slowly add the cooking water 1 tablespoon at a time until the mix takes on a pâté consistency (smooth but with some texture) 

this will store in the fridge for about a week and is not only great as a sandwich spread but also a tasty accompaniment to pasta sauces or stirred through rice - yum!

SO SIMPLE BAGELS

in honor of my love of bagels (and reconciliation with an oven!) i decided to finally give making them myself a go... and i was well impressed with the results!

using isa chandra moskowitz's recipe, from her fab book vegan brunch, i whipped up a batch of gorgeous, fresh bagels in under 2 hours - amaze!

how?

3 tablespoon of sugar

1 1/2 cups of lukewarm water

7g dry active yeast

4 cups of plain flour

2 tablespoons of wheat gluten

2 teaspoons of salt

dissolve 1 tablespoon of the sugar in the lukewarm water in a bowl, add the yeast, set aside.

combine the flour, wheat gluten, salt and remaining sugar into the mixer bowl of your kitchenaid (or equivalent) mixer bowl or large mixing bowl if you'd prefer to knead by hand - mix to combine.

Add the yeast mixture and knead for at least 10 minutes to form a dough that is "neither dry nor wet but nicety tacky"

transfer your dough into an oiled bowl (I used a large glasslock bowl with a fab click-top lid) and cover with clingfilm, and place in a warm sunny spot for at least an hour until it has increased by half it's volume and is "nicely springy."

bring a large pot of salted water to the boil, preheat oven to 220'C

transfer the springy dough to a dry, clean surface and divide into 12 even pieces. roll each piece into a ball and then push your thumbs through the middle and roll the dough under into a doughnut shape. stretch out the hole slightly and set aside until all your dough has been shaped. place the shaped bagels into the boiling water (lowering to a simmer) in batches of 3.

The bagels should rise to the top - cook for 1 minute, flip and cook for a further min on the otherwise. remove from the pot with a slotted spoon, draining off any excess liquid and place on a baking tray lined with parchment. repeat until all bagels have been boiled. place the baking tray into the preheated oven and cook for 18 minutes or until "nice and amber brown"

leave bagels to cool for 30 minutes - then enjoy just as they are or topped with your fav bagel toppings - yum!!

makes 12 small or 6-8 large bagels

CRISPY VEGAN WONTONS WITH EDAMAME + CHILI OIL

keen to test out the versatility of my vegan wonton recipe, following from last night's tasty wonton miso soup, i chucked some of my frozen vegan wontons in to deep fry - crispy, crunchy, tasty, vegan, yum!

how? 

6 vegan wontons, see tasty wonton miso soup recipe

1/2 cup of frozen edamame beans, cooked 

tiny drizzle of chili oil

sunflower or canola oil for deep-frying 

heat the oil in a small saucepan. thaw the frozen wontons and add to the hot oil. deep-fry until crispy and golden. remove from oil and drain on paper towel. serve on top of the cooked edamame beans and drizzled with chili oil. quick, easy, vegan - amaze!

serves 1

TASTY RAF KUMATO TOMATO SALAD

a tasty toast topping, fab salad component, or yummy eaten all on their own! 

how? 

4 small raf kumato tomatoes (or any tasty and firm tomato variety), thinly sliced

salt and pepper to season

sprinkle of garlic granules

sprinkle of dried oregano

drizzle of good quality evoo

VEGAN MICROWAVE ROCK CAKES

i heart rock cakes! and in keeping with my microwave dessert making investigations, i decided a batch of fresh rock cakes would definitely be worth a try!  

how? 

1 cup of wholewheat flour

2 teaspoons of baking powder

pinch of salt

1/3 cup of vegan margarine, cubed

2-3 tablespoons of non-dairy milk (i used light soy)

1/4 cup of sugar

mix the flour, baking powder and salt together. rub in the vegan margarine to the flour mix until it looks like breadcrumbs. fold in the sugar. gradually add the non-dairy milk until the mix comes together into a dough, being careful not to over knead. gently shape the dough into a square and divide into 4-5 pieces. place the rock cakes onto paper towel and into the microwave, on high power, for 3 minutes or until a cake tester/toothpick comes out clean. leave the rock cakes in the microwave for 2 minutes to cool slightly. remove gently, allow to cool on a cake rack for 3-5 minutes and dry out a little, plate up and chow down.

ALMOND CHIA PORRIDGE

succumbing to a carb craving i whipped up a bowl of hot and heart-healthy oats in under 3 minutes

how? 

1/2 cup of quick-cooking oats

1 cup of water

2 teaspoons of chia seeds

1 tablespoon of almendra (almond 'butter')

1/4 cup of non-dairy milk (i used light soy)

place the oats and water in a microwave safe bowl, cook for 2-3 minutes (depending on the wattage of your microwave). keep an eye on your bowl of oats to prevent a them erupting all over your microwave! sprinkle over the chia seeds, dollops on the almendra, and top with cold non-dairy milk. stir to combine and enjoy! 

MUM'S VEGAN WAFFLES

what could be better than a plate of crispy, warm vegan waffles served with sticky maple syrup? ... a plate of crispy, warm vegan waffles served with sticky maple syrup made by your mum, served to you in bed, whilst you are cramming for an exam! thanks mum... miss you and your yummy vegan waffles!

MUM'S FAMED EASTER FRUIT 'N' SPICE BREAD

a memory from home... this weekend my mum has once again whipped up her fab un-crossed easter fruit and spice bread - definitely missing home right now!

MYO MUESLI

i really enjoy a good bowl of muesli, and what could be better that making your own so you get all the good bits! 

how? 

1/2 cup of rolled oats

1 tablespoon of sultanas or raisins

1 tablespoon of dried cranberries

1 teaspoon of sesame seeds

1 teaspoon of chia seeds

2 teaspoons of sunflower seeds

10 almonds (you may wish to chop these)

1 tablespoon of walnut pieces

1 tablespoon of pumpkin seeds

mix and top with your favorite non-dairy milk - yum! 

FRUIT 'N SEED SALAD

a great low energy way to start your morning! at less that 900kJ (215 calories), this fruit 'n seed salad is a super healthy, super nutritious breakfast idea.

how?

1 cup of diced pineapple
1 cup of diced watermelon
1 cup of strawberries, quartered
1/4 of a green 'granny smith' apple
1 teaspoon of chia seeds
1 teaspoon of sesame seeds
2 teaspoons of sunflower seeds

mix the fruit and sprinkle over the seeds... simple!

STRAWBERRY JAR-SET JELLIES

pretty in pink these super cute vegan-friendly jar set strawberry jellies are a perfect snack for when you're on-the-go or craving a sweet dessert treat! 

how?

2 cups of water

1 tablespoon of agar agar (china grass)

2 tablespoons of sugar

6 strawberries

an extra strawberry for garnishing

4 small jars

to prepare the jars, wash them thoroughly and then place into a hot over for 10 minutes to sterilise. remove from oven and allow to cool in a dry place.  

bring the water and the agar agar to the boil and reduce to a simmer. cook until the agar agar is completely dissolved. add the sugar and stir until it is completely dissolved. remove from heat and allow to cool slightly. whilst the agar agar solution is heating blitz the strawberries with a bamix/handmixer until they are of liquid consistency. add the strawberry juice into the agar agar solution and stir to combine. transfer to a pouring jug and pour into the prepared jars. this mix filled 4 small jars for me. garnish with strawberry  slices and put the jar lids on before popping them into the fridge to set over night. 

VIETNAMESE RICE PAPER ROLLS

oh so healthy, oh so fresh and oh so vegan! with a little bit of prep and some fiddly folding you can smash a bunch together for lunch or a snack. 

how? 

medium sized rice paper 

2 carrots, thinly sliced into batons

1 cucumber, thinly slice into batons with seeds removed

5 small spring onions, thinly sliced

1/4 of a large red capsium, thinly sliced into batons

6 oyster mushrooms, thinly sliced

handful of fresh coriander, roughly chopped or torn

combine the vegetables. place the rice paper, sheet by sheet, into a 'bath' of warm water to soften. remove and place onto a dry chopping board. 

place some of the mixed vegetable filling into the middle of the rice paper. fold one edge over the filling and then the two sides in. continue by rolling the rice paper covered filling toward the other edge and you're done! 

leave to dry out a little (2 mins) and enjoy with a simple dipping sauce of soy and rice wine or pre-made sweet chilli - yum! 

other great fillings include:

- rice stick noodles (pre-cooked and cooled)

- straw mushrooms

- a strategically placed mint leaf just before you finish the rolling process