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Vegan pavlova recipe with mango and passionfruit

Blueberry and vanilla bean ice-cream

Creamy vegan chocolate ice-cream- with only 5 ingredients

No bake vegan brownies with almond butter frosting

Eating the rainbow

Tips for a healthy liver

Healthy vegan beetroot muffins with avocado frosting

Vegan pavlova recipe with mango and passionfruit

I trialed and tested this vegan pavlova recipe last summer, and it took a while…

Blueberry and vanilla bean ice-cream

It is berry season here in Australia, and that means berries seeping into just about…

Creamy vegan chocolate ice-cream- with only 5 ingredients

Look no further- this ultra creamy vegan chocolate ice-cream is only 5-ingredients, deliciously decadent, has…

No bake vegan brownies with almond butter frosting

These No bake vegan brownies with almond butter frosting are one of my most made…

Eating the rainbow

Tips for a healthy liver

The following tips for how a healthy liver (and life) are written by our lovely…

Healthy vegan beetroot muffins with avocado frosting

These healthy, vegan beetroot muffins are made with only one-bowl, and ingredients you will already…

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Vegan mushroom stroganoff 🍄 The perfect antidote to this wintery summer weather we are having! So good with mash, but also great served with pasta or rice ✌🏽 😘 .
Ingredients

1 1/3 cups vegan sour cream (store-bought, or see recipe below)
4 cloves garlic, crushed
1 brown onion, diced
1/4 cup fresh parsley, finely chopped
1 Tbsp fresh thyme, finely chopped
1 tsp tamari
1/4 cup vegan butter or extra virgin olive oil
3/4 cup vegetable stock or broth
7 cups chopped mushrooms (we used swiss brown and button)

Method

1. Heat 1 tablespoon of the butter (or oil) in a large frypan. Add onion and sauté for 4-5 mins or until translucent. Add garlic and sauté a further 1 minute.

2. Add remaining butter (or oil) to the frypan, then top with mushrooms and thyme, sautéing for 5-10 minutes or until mushrooms are golden brown and fragrant. Remove from heat.

3. Add 1 cup of the coked mushroom mixture to a blender with the cream cheese, stock/broth and tamari. Blitz until mushrooms form into small chunks (but not until pureed), then pour mixture into the mushroom pan. Heat over a medium heat for 2-3 minutes, or until warmed through.

4. Stir through parsley, then serve immediately on mashed potato, rice or with pasta.

Vegan sour cream

1 cup raw cashews, soaked 4 hours then drained
1 Tbsp lemon juice
1 tsp apple cider vinegar
1/3 tsp salt
1 Tbsp nutritional yeast
1/4 cup almond milk

Method

1. Add all ingredients to high-speed blender and blitz until smooth. Use the full batch in the above recipe (or it can be stored in a glass jar in the fridge for up to 1 week).

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Peanut butter & shortbread bars: a crunchy, baked shortbread base, delicious PB filling and silky chocolate coating. Fill up the freezer, and happy snacking ✌🏽
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Shortbread base

3 cups blanched or activated almond meal
1 1/2 cups shredded coconut
1/2 tsp salt
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 cup + 1Tbsp coconut oil, melted

Peanut butter filling

2 cups peanut butter
1/2 cup pure maple syrup

Chocolate coating
200g 80% dark chocolate
1 Tbsp coconut oil
Method

1. Preheat oven to 150 degrees C.
2. Add almond meal, coconut and salt to a food processor and pulse to form a fine flour. With the processor running, drizzle in the remaining ingredients to form an even ball of dough. Add base to a 20cm square baking tin (lined, or silicone) and bake for 25 minutes. Remove base from the oven and allow to cool.
3. Make the peanut butter filling by combining the peanut butter and maple syrup in a bowl (simply mix with a spoon until uniform). Spread mixture over cooled base, then transfer to the freezer to firm for 1 hour.
4. After this time, melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water. Once liquid, set aside.
Remove the base from the freezer, then cut into 16 bars (or whatever you prefer). Dip each bar into chocolate, coating fully, then place on a baking tray lined with baking paper. Top with flakey salt, if using. Once all bars are dipped, place in the fridge to allow the chocolate to completely firm, then store in an airtight container. The bars are better eaten at room temperature, and in cooler weather do not need to be stored in the fridge; however, they freeze well, and you can simply defrost one at a time :)

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6-ingredient mango and coconut semifreddo 🌞 mango season is almost finished here in Australia, so you best rush off and make this QUICKly. North Hemi friends, save it for summer ✌🏽🤤 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.

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Summer in Australia is all about the burgers, right? Combining fresh summer salads with a delicious patty and fresh (sourdough rye 👌🏽👌🏽👌🏽) bread roll is basically my ultimate meal crush- and that's why I have teamed up with @beansupremefood to showcase some of their delicious, plant-filled veggie patties. For the burgers, I used the @beansupremefood blacken and beetroot patties, which are seriously flavoursome, moist and packed full of whole foods (blackbeans, beetroot, onion, pumpkin seeds, onion, buckwheat and quinoa). Having a pack of these in the fridge makes quick dinners the tmuch easier- and they also have a yummy hemp patty, which I'm a fan of. You can find their products at major supermarkets, health food shops and independent grocers, and they are all filled with plants and most vegan. If you've tried any of their products, let me know how you liked them in the comments. #beansupreme #beansupremepartner #supremelybetter #foreveryone

It took me 10 minutes to throw together this easy and delicious meal, and here is what I used;

Sourdough rye rolls (new crush, thanks to my local IGA stocking them)
@Beansupremefood blacken and beetroot patties
Fresh, garden lettuce
Tomato
Avocado
Cucumber
Vegan cheese
Capsicum + mayo dressing (just blend roast capsicum with vegan mayo, and hot sauce if desired-- so good!)

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Choc chunk + vanilla bean cookies 🍪. The world needs more choc chunk cookies recipe- I know!- but these are so good. It would be rude not to share. I use the organic baking flour from @thesourcebulkfoods , but you should be able to sub for your fav flour- spelt, wholemeal, gf mix, or possibly even buckwheat xx
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You’ll need:
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1 1/3 cups plain flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup light olive oil
2/3 cup coconut sugar
2 tsp pure vanilla extra (I used one with vanilla beans)
1/3 cup preferred plant milk
Choc chips or chunks
Optional: 1 Tbsp maca powder, or referred adaptogens.
Method
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1. Preheat oven to 180 C and line a baking tray. Set aside.
2. Add oil, sugar, milk and vanilla to a large mixing bowl. Whisk together. Sift in remaining dry ingredients (including optional maca) and mix until just combined. Add choc chips/chunks (as little or as much as you like). Fold through.
3. Divine mix into 10 cookies. Using wet hands, roll into balls, then place on lined tray. Bake for 10-13 mins. Cool for 2 mins, then transfer to a wire rack. Top with flaked salt, and devour!

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Quick, baked summer stone fruit. Something I’ve been super into this summer, whenever I have an abundance of juicy, summer nectarines, peaches and plums. I chop it all up, stir through some raspberry jam and some spices, then bake it till it’s soft and fragrant. Serve with your fav vegan ice cream or yoghurt, and crunchy buckwheat granola if you’re feeling extra fancy ✌🏽.

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SUMMER HEMP BOWLS are keeping us nourished this season, with a mixture of garden greens, raw broccoli rice, fermented veggies, herbed tahini sauced and a wholesome HEMP burger patty from @beansupremefood . The patties are super delicious, are made form whole-food ingredients and free from GM soy and palm oil- AND they are all about being PLANT filled, and not fake meats (which isn't really my thing). You can find the hemp patties in @woolworths_au supermarkets alongside lots of their other range- all of which is packed full of plants and mostly vegan. #beansupreme #beansupremepartner #supremelybetter #foreveryone

To make this bowl, you'll need (to serve 2)

1/2 head broccoli
Large handful fresh peas, shelled
Fermented veggies of choice- I used sauerkraut
1 lebanese cucumber, sliced into wedges
Small handful off mixed, fresh herbs (I used mint, coriander and parsley)
Herbed tahini sauce
1/4 cup hulled tahini
1/4 cup water
1 tsp lemon juice
pinch salt
Small handful fresh herbs of choice (I used just mint)

Method

1. Make the sauce by adding all ingredients to a small blender and blitzing till smooth. Set aside.
2. Finely grate the broccoli (I used a food processor to do it) and then divide between the two bowls. Tear up fresh herbs, and mix through, then top with fermented veggies, peas and cucumber.
3. Heat a small skillet over a medium fame. Once hot, add a small drizzle of your preferred oil, and cook 2 @beansupremefood hemp patties, around 5 minutes on each side. Slice into wedges, and divide between the bowls. Drizzle generously with mint, tahini sauce and enjoy immediately.

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Taking some time, so see ya on the other side of this magic. Over 40 weeks now, and looking forward to meeting our wee Aquarius any day now (and excited to see what moon 🌑 they choose). Birth might just be my fav thing. I’m pretty excited. 🥰🥰