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Healthy easy vegan potato salad

Vegan panzanella bread and tomato salad

Wholesome vegan banana cake muffins

Vegan roasted aloud butter blondie

Healthy vegan almond butter blondies with blueberry and chocolate

Raw raspberry and chocolate slice

Homemade smokey butter beans

Healthy easy vegan potato salad

Potato salad is such a classic dish, its at every BBQ or summer catch up,…

Vegan panzanella bread and tomato salad

Have you ever tried an Italian panzanella bread salad before? I mean, it sounds pretty…

Wholesome vegan banana cake muffins

Can I let you in on a little secret? Every week I buy bananas, knowing…

Vegan roasted aloud butter blondie

Healthy vegan almond butter blondies with blueberry and chocolate

There is something about healthy vegan almond butter blondies that you outta know. You see,…

Raw raspberry and chocolate slice

I’m feeling more then a little sad that I’ve just finished off our stash of…

Homemade smokey butter beans

Homemade smokey butter beans… Need I say anymore? Ok, i’ll elaborate a little… These homemade…

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The BEST fluffy blueberry and lemon curd loaf, with optional frosting. Can’t beat this combo I my opinion- who else is a lemon blueberry fan? .

Blueberry and lemon curd loaf:

3 cups (375g) plain flour
3 tsp baking powder
1 tsp salt
1 Tbsp lemon zest
3/4 cup thick yoghurt (I use coconut)
3/4 cup almond milk
2 tsp vanilla extract
1 cup (220g) castor sugar
1/2 cup grapeseed oil
1/4 cup lemon juice
1 cup frozen blueberries
Method

1. Preheat oven to 170 degrees C, and grease and line a large tin loaf. Set aside.
2. In a medium mixing bowl, add all wet ingredients (listed from yoghurt down to lemon juice) and whisk together well.
3. In a large mixing bowl, sift in flour and baking powder. Add salt and lemon zest, and combine. Pour the wet ingredients into the bowl, and gently incorporate until just mixed together (the batter should be smooth). Add frozen blueberries, and gently fold through. Pour into prepared pan, then bake between 1 hour and 1hour 10 mins. For my oven, 1 hour and 5 minutes in perfect.
4. Allow cake to cool for 5 minutes before gently removing and cooling completely on a wire rack.

At this stage, your loaf is ready to eat. I think it is perfect as is, but if you would like to add icing (like in the picture) here is how;

1/2 can coconut whipping cream OR 1/2 cup coconut yoghurt
2-4 tsp powdered, freeze dried berries
1/4 cup icing sugar.

1. Sift icing sugar into a mixing bowl, then add remaining ingredients. Mix well, then allow to set in the fridge for 1 hour (if using the coconut whipping cream; yoghurt will not need to set). Spread over the top of your loaf, and generously decorate with fresh berries.

Serving;

This is best served at room temperature, but will need to be stored in the fridge if you frost it. To serve, simply remove a slice 20-30 mins prior, and allow to warm sligh

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Almond butter, Maple + blueberry blondies (Vegan + GF option)- a totally scrumptious snack for any occasion. The basic recipe is below, but for Amore detailed version check out the blog post, linked in bio (it’s 4posts back) or google http://www.panaceaspantryblog.com/healthy-vegan-almond-butter-blondies-with-blueberry-and-chocolate/ .

Pre time: 10 mins
Cooking time: 35 mins
Total: 45 mins

Ingredients
1 x 400g chickpeas
135g (1/2 cup) roasted almond butter* (see notes)
80ml (1/3 cup) Pure Canadian maple Syrup
15ml (1 Tbsp) light flavoured oil* (see notes)
10ml (2 tsp) vanilla extract
62g (1/2 cup) plain flour* (see notes)
1/2 tsp baking powder
1/2 tsp fine salt
50g (1/2 cup) blueberries (fresh or frozen)
90g (1/2 cup) dark chocolate chips (optional, but recommended)

Method

1. Preheat oven to 175 degrees C, and line a 20cm (8 inch) square tin. Set aside.
2. Drain chickpeas and rinse well. Remove any dark chickpeas, then transfer to a high speed food processor along with the almond butter, maple syrup, oil and vanilla. Blend until combined, and a smooth paste forms. Transfer the mixture to a large mixing bowl- it is recommended to use a rubber spatula here, to help transfer all of the mixture.
3. Sift in the flour and baking powder, and add salt. Gently fold until only just combined, then add blueberries and chocolate chips. Very gently fold together before transferring the batter to the prepared tin. Use a spoon to smooth down the top. Bake for 32-35 mins, or until cooked when tested with a skewer.
4. Allow blondie to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

To serve:; Blondies are best enjoyed while they are still slightly warm, and on the day on baking. Blondies will keep in an air-tight container for 2-3 days. Store in etc fridge in hot climates.

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3 ingredients NUT BUTTER CHOC CUPS! Deliciously decadent just got a whole lot simpler, but the best bit? You can swap the nut butter for whatever is in your pantry, and the macadamias for your preferred nut (though, I do highly recommend this delicious combo)! . I used loving earth salted caramel chocolate for the swirl on top- it's optional, but makes them look pretty!
Ingredients.
•
70 grams dark chocolate.
3/4 cup dark roast/runny peanut butter.
2/3 cup macadamia, chopped.
30 g dark chocolate (extra, to finish)
•
Method.

1. Add chocolate to a heat-proof bowl, and melt over a pot of simmering water.
2. Once melted, remove from heat and add peanut butter and macadamias. Mix well, until silky and even. Pour between 10 mini silicone cups, and set in the freezer.
3. To finish, top with the extra melted chocolate.
4. Store cups in the fridge, or freezer if you don’t wanna eat them all in one sitting 😉 😆. •
Notes:
1. If you don’t have scales, but a 100g block of dark chocolate and use 3/4 of it for the cups.
2. You can swap the peanut butter for any nut butter, but I personally recommend one that is roasted and on the runnier side: cashew, macadamia or almond butter would work well, as would tahini or sunflower butter!
3. I personally recommend buying a nut butter that contains only 2 ingredients: nuts and salt.

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Panzanella with hemp seeds and pomegranate arils. This is what a winter salad looks like for me- crusty sourdough soaking up a punchy dressing, lots of flavoursome tomatoes and basil, nutritional powerhouses 👌😛. The full recipe is linked In my bio, or you can Google 'http://www.panaceaspantryblog.com/vegan-panzanella-bread-and-tomato-salad/'.

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BANGING HEMP BOWLS with 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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Wholesome banana cake muffins with an easy cashew cream frosting. Vegan + oil free. Perfect served up frosted for something a little special, or keep them plain for a simpler, day-time snack. .
Linked in my bio, or Google http://www.panaceaspantryblog.com/wholesome-vegan-banana-cake-muffins/ .

I used ingredients from @thesourceberwick to make these, except for those cute choc chips! Shopping waste free is getting easier and easier, and that's the best thing ever get 👍👌

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One-bowl easy vegan chocolate + olive oil cake. 8 ingredients (plus salt + water), and super easy ❤️ Tell me- I wanna bake muffins this week... what do you like in a muffin? Gluten free? Low sugar? What flavours? Healthy or just tasty? I’d love to know- the more you tell me, the better I can serve 👍🏽
.
Ingredients
225g/ 1 1/2 cups plain flour
110g/ 3/4 cup coconut sugar
50g/ 1/2 cup cacao powder
1 tsp baking powder (I prefer aluminium free)
1/4 tsp good-quality salt
1/2 cup + 1 Tbsp pure maple syrup
1 Tbsp apple cider vinegar
2 tsp vanilla extract
1/3 cup extra virgin olive oil
3/4 cup cold water

Method

1. Preheat oven to 180 degrees C and grease an 8inch round cake tine, and line the base with baking paper
2. In a large mixing bowl, sift in flour, cacao and baking powder. Add salt and coconut sugar, and mix until uniform.
3. Make 4 wells in the cake mixture. Add one of each ingredient into each well; maple, vinegar, vanilla and olive oil. Top with water, then fold the mixture together until just combined.
4. Immediately transfer the mixture to your prepared cake tin and bake for 40-45 mins or until the cake starts to pull away from the sides and bounces back when gently pressed.
5. Allow to cool for 10 minutes before turning onto a wire rack to cool completely.

To serve, carefully cut the cake through the middle. Fill with coconut whipped cream, then also top with coconut whipped cream and fresh fruit and flowers.

Note; i used a ready made form of coconut whipped cream, but you can easily make your own by putting a can of full fat coconut cream in the fridge over night. The next day, remove the thick, solid part of the coconut cream and whip with1-2 Tbsp desired liquid sweetener and a dash of vanilla until fluffy.

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Salted date, cashew and banana magnums. I promise, this recipe is KILLER! They’re perfectly soft straight from the freezer (no defrosting time, unlike many vegan ice creams), and will be a family pleaser 🍋
Ingredients

¾ cup Medjool dates, pitted
1/2 cup cashews, soaked 2 hours then drained
2 Tbsp natural peanut butter
2 Tbsp coconut oil
2 Tbsp rice malt syrup or maple syrup
1 ripe banana
2 Tbsp coconut oil
½ tsp good quality salt
🍋
Method !. 🍋
Add all the ingredients to a high-speed blender and blitz until very smooth.
2. Spoon mixture into desired ice cream moulds, and insert popsicle sticks.
3. Freezer for a minimum of 4 hours.
4. When ready, melt 50 grams dark chocolate + in a heat proof bowl over simmering water 1 tsp coconut oil. Remove melted chocolate from heat.
5. Remove ice creams from the moulds, then dip into melted chocolate, setting on a lined baking tray. Transfer back to the freezer to set.
Once set, store in an air tight container in the freezer. Eat straight from the freezer (no need to defrost- they are ready to go!).