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vegan summer galette

Vegan summer galette with calypso mango

healthy no bake coffee cheesecakes

Healthy no bake mocha cheesecakes

Easy vegan raspberry chocolate brownies

Vegan choc chip sultana cookies, but grain free

healthy fruit nut bars

Healthy fruit and nuts bars with coconut and goji

No bake choc vanilla slice

No bake vegan choc vanilla slice

vegan summer galette

Vegan summer galette with calypso mango

Traditionally in Australia we make fruit pies and crumbles, and the idea of a vegan…

healthy no bake coffee cheesecakes

Healthy no bake mocha cheesecakes

Here it is: the healthy no bake mocha cheesecakes I promised you! Hazaa! Last winter…

Easy vegan raspberry chocolate brownies

Whats better than fudge chocolate brownies you ask? Easy vegan raspberry chocolate brownies, of course!…

Vegan choc chip sultana cookies, but grain free

I bring you the ultimate vegan choc chip sultana cookies (thank oatmeal choc chip) but…

healthy fruit nut bars

Healthy fruit and nuts bars with coconut and goji

The concept of these bars actually started as a snack high in plant based iron,…

No bake choc vanilla slice

No bake vegan choc vanilla slice

High on rotation since its inception is this no bake vegan choc vanilla slice. It…

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Strawberry galette with a easy flakey pastry- my f

Strawberry galette with a easy flakey pastry- my favourite dessert of 2020.

The caption is tight, so ask any details/ Qs and I’ll answer in comments ❤️ plus, get the more detailed version if you like on my blog: it’s linked in my bio or saved to the ‘on the blog ‘ highlight.

Galette crust

1 1/4 cups (156g) plain flour
1 Tbsp granulated sugar
1/4 tsp salt
1/3 cup + 1 Tbsp (100g) vegan butter
1/4 cup (60mL) ice cold water

Strawberry vanilla filling

1/3 cup almond meal
2 punnets (500g) strawberries, hulled and cut in half
2 Tbsp cornflour
1 tsp lemon zest
1/4 cup (60ml) Maple Syrup
1 tsp Pure vanilla extract

Method.

1. MAKE DOUGH. Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms.

2. Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours.

3. PREPARE THE FILLING. Meanwhile, combine all of the filling ingredients, except the almond meal, in a bowl and set aside.

4. CREATE THE GALETTE. After 1 hour, remove dough from the fridge and preheat oven to 200 C. Place dough between 2 sheets of baking paper, and carefully roll out to a rectangle. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.

5. Spread almond meal over the dough, leaving a 5cm boarder and then pour the strawberry filling mix on top.

6. Now, fold up the sides of the galette. The dough will be a little bit sticky, so use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and contine until you're back to where you started. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with raw sugar (optional).

7. BAKE. Add galette to the oven and bake for 10 minutes. Turn down to 175 C, then bake a further 30-35 mins. Serve immediately with ice cream

No-bake matcha + date brownies 🍵 🍫 I used a

No-bake matcha + date brownies 🍵 🍫 I used a great quality matcha for the frosting ( 🔑), which I highly recommend, because that creates a beautifully sweet flavour (rather than poor quality matcha, which is very bitter). @bareblends have a lovely matcha that’s an affordable price 🙂 The brownies are also delicious sans frosting, and just rolled into bliss balls.

I get all my bulk food ingredients from @thesourcebulkfoods , bringing my own jars to fill em up. They have a huge variety, and lots of cool things like Aussie bush foods, healing broth powder and lots of cool herbal teas 🔥👏

Brownie Ingredients

2 cups activated pecans
1/2 cup raw cacao powder
1/4 cup carob powder
2 cups (approx 24) Medjool dates, pitted
1/4 cup roasted almond butter
Pinch of good-quality salt

Frosting ingredients

1/2 cup raw cashews, soaked 4 hours in water then drained
1/4 cup coconut yoghurt
1 tsp pure vanilla extract
2 tsp matcha powder
1/4 cup rice malt syrup
1/4 cup coconut oil

Method

1. Add pecans, cacao powder, salt and carob to a high-speed food processor. Pulse until small crumbs form.
2. Add dates and almond butter and pulse again until a large sticky ball forms, then add the dough to a lined cake tin (we used a 15cm square one). Press down to form an even brownie base, then place into the freezer to set for 2 hours before making the frosting.
3. To make the frosting, melt the coconut oil in a saucepan. Set aside to cool for 5 minutes (to around body temperature). 4. Once cooled, add to a high-speed blender with the remaining frosting ingredients. Blend on high until very smooth, then pour onto of the brownie base. Set again in the freezer for a minimum of 2 hours.

To serve, remove from freezer and cake tin. Cut into 10 slices

Friday night vibes 🍸 . What’s your favourite

Friday night vibes 🍸 . What’s your favourite weekend cocktail? I’m not a big drinker, and need some inspo!

This 6-ingredient mango and coconut semifreddo 🌞 is the perfect summer frozen dessert, and so easy to make. Alas, it’s by no means healthy, but the texture is perfect and the taste? Just like a Weis bar 🤤.

You'll need

2 x large mangos
1/2 cup coconut condensed milk
1/2 cup rice malt syrup
1 Tbsp lemon juice
1 x 400mL can full-fat coconut cream
3/4 cup coconut condensed milk
1 tsp pure vanilla extract

Method

1. Set aside a metal or silicone loaf tin. If you are using a metal one, you'll need to line it first (with baking paper). 2. Cut the cheeks off the mango, and scoop the flesh into a blender. Remove any extra flesh from the mango stones, and add that in too. Add the 1/2 cup condensed milk, along with the rice malt syrup and lemon juice. Blend until super smooth and creamy, then pour into your prepared loaf tin. Set in the freezer for 1 hour.

3. Next, make the coconut layer by blending the remaining ingredients in your cleaned blender. Pour on top of the mango layer, then use baking paper (or a reusable silicone mat, or a repurposed, food-safe plastic bag) to carefully cover the top. Place back in the freezer and set for a minimum of 4 hours.

To serve, remove from the freezer and the loaf tin, turning on to a serving dish. Allow to thaw for 5-15 mins (depending on ambient temperature) then cut into slices and enjoy. For any remaining semifreddo that you want stored, freeze individual slices on a baking tray (lined with the baking paper again) then once firm, transfer to a air-tight container.

Vegan spinach + ‘feta’ pasta bake with giant p

Vegan spinach + ‘feta’ pasta bake with giant pasta shells (made using homemade fermented cashew cheese). The full recipe is now on the blog- linked in my bio. I made this over a year ago for the POMI tomatoes cookbook, and we have enjoyed it do many times since, cos giant pasta if life 👍🏽 .
Thanks everyone for your answers on my last post- can’t wait to bring the ideas to life ❤️The full recipe doesn’t fit here, but here’s a basic one;

Pasta

You'll need 250g giant pasta shells. Cook as per packet instructions.
Marinara sauce

1 x can/box strained tomatoes
2 Tbsp tomato sauce/paste
2 tsp olive oil
4 cloves garlic, crushed
1/2 tsp finely ground sea salt
Pepper
4 sprigs fresh thyme, leaves only
1 sprig finely chopped oregano, leaves only
Method

1. Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 mins on until browned
2. Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 mins, stirring occasionally.
Meanwhile, prepare the spinach filling

100g vegan feta, crumbled- or vegan Parmesan, grated
200-300g spinach (frozen, then defrosted OR fresh and wilted) or silverbeet (chopped + blanched)
1 onion, finely diced
3 cloves garlic, crushed
2 tsp olive oil
Pinch sea salt
1/2 cup vegan fermented cashew cheese (see blog post)

Method

1. Heat a frypan over medium flame, then add olive oil. Add onion and salt and cook for 2-4 mins, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat.
2. In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform.
Assemble

1. Heat oven to 180 degrees C.
2. Pour a layer of marinara sauce in the bottom of a deep tray.
3. Spoon filling into pasta shells, placing onto the marinara base. You can layer the shells a little if you need to. Once you have finished filling, top with extra marinara sauce, sprinkle with vegan cheese (optional) and bake (covered) for approx 30 mins.
Delicious enjoyed as is, or with a nice green side salad!

Thick n creamy tahini cacao elixir. Meant to be no

Thick n creamy tahini cacao elixir. Meant to be not working, but since so many of you asked for this cacao recipe, I thought it would be nice to share it with you 👇🏽.

I have daily elixirs, sometimes 2-3 x day. It’s a total blessing and a great vehicle to drive lots of good medicinal things into the body, and I just enjoy it. The idea of tea ceremony has always spoken to me and I love making the whole process mindful and enjoyable, and just a time to reconnect with self :). This evening a lit a candle, had a shower and drank my cacao while washing my hair 😂. Why not?

You’ll need:

200ml milk
1 Tbsp hulled tahini
2 Tbsp raw cacao powder
Pinch salt
3-4 cacao butter buttons (or approx 1-2 tsp)
1 tsp sweetness- optional. I don’t usually add it, but it’s very earthy so see how you go. Maple syrup is best.

Optional extra: add 1/2-1 tsp of any medicinal herbs you have. Things like maca, reishi, chaga, withania, cordyceps, lions mane, rose, carob etc. WHATEVER you have really. Start with 1/2 tsp, and taste before adding more.

1. Add milk, tahini, cacao powder and maple syrup to a pan. Heat over medium heat, whisking throughout. As the milk starts to move and create some small bubbles (or reach around 60 C), turn off the heat.

Add all remaining ingredients and then blend with a stick blender (or use a blender) until thick and creamy. Taste, add extra sweetness or powdered herbs as desired. Choose your fav mug, pour and enjoy!

If all this sounds too difficult, my darling friend @conscious_chloe is realising (has released 🧐, I’m not sure) @thesacredelixir ! Check it out. So seriously good- I can definitely vouch for that.

Quick pickled radishes. I think perhaps my new fav

Quick pickled radishes. I think perhaps my new favourite recipe because it takes a few minutes to throw together and makes something so delicious to jazz up a meal. Plus- the result gives you PINK rounds that are just a delight for the eyes.

One thing this past year has gifted me is dedication to sowing seeds in succession. To making sure I continue to sow and plant with the season, rather than watching my enthusiasm fizzle as the Summer gets hot, and I’m loving it. For the first year we’ve grow nearly everything from seed, and that just feels extra special.

Anyone else had a similar experience this year? Finally growing from seed, instead of nursery punnets?

And so, anyway, the radishes keep on coming. Here’s what I do with them...

1 bunch radishes of choice, washed.
1/2 cup apple cider vinegar
1/2 cup water
1 tsp mustard seeds (or water spice seeds you have)
1 tsp maple syrup
Very clean, wide mouthed glass jar

Trim radish, then slice in rounds approximately 2mm thick. Fill up a glass just with the sliced radish.

Add water, vinegar, maple and mustard seeds to a saucepan. Bring to the boil, then immediately pour into radish jar (be mindful of this process if the weather is cold. Pre-warm the glass to prevent cracking).

Top jar with extra hot water if necessary. Set aside on the bench for 1 hour, then place a lid on the jar and store in the fridge. They’ll last months.

Double choc fudge cookies 🍪 An old fav (and ver

Double choc fudge cookies
🍪 An old fav (and very well tested) in this house- best eaten while still warm and gooey 😋.

A couple of notes before you bake these 🤪

1. I always use the Naturli butter (vegan block it’s called), but miyokos would be good. I ask my IGA to stock this butter for me. It’s the best for baking. You can sub for coconut oil, but just add some salt.

2. Best eaten the day you make them, so if they’re for an occasion make them that day. They will keep for a few days- but the texture is best on day 1.

3. Make sure all your ingredients are room temp!!

Ingredients.

125g (1 cup) plain flour
1 tsp baking soda.
30g (1/4 cup) Dutch pressed cocoa or cacao powder
1/2 tsp salt.
100g vegan dark chocolate (70% works best)
80g vegan butter.
60g (1/3 cup) peanut butter.
1 tsp vanilla extract.
75g (1/2 cup) brown sugar.
75g (1/2 cup) Raw sugar.
2 Tbsp almond milk.
Handful choc chips.

Method.

1. Preheat oven to 180 degrees C and line a large baking sheet with baking paper.
Melt dark chocolate in a heat proof bowl and set aside to cool a little.
3. Add wet ingredients (all those listed from vegan butter and below- except choc chips) to a large mixing bowl, and beat until well mixed and fluffy.
4. Sift in dry ingredients and, using a wooden spoon, mix together.
5. Pour in melted chocolate and mix through then add chocolate chips and fold through.
6. Makes cookies of desired size (I did 12- about 2 Tbsp dough each), flatten slightly and bake for 12-14 mins.
7. Once ready, allow to cool for 5 mins before turning onto a wire rack to cool completely .