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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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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 .

Salty tahini-date cups! Everyone loves this combo,

Salty tahini-date cups! Everyone loves this combo, right? If tahini isn’t your thing, sub for peanut butter, almond or cashew butter... but tahini is best. .
If you’re new to tahini- choose hulled. Unhulled tahini has a much stronger taste, and isn’t as nice IMO. Plus, as far as I know, hulled is the traditional preparation of tahini and traditional knows best. If I’m wrong, feel free to educate me in the comments 😃 .

Salty, tahini date caramel cups.

Ingredients.

Base.

1/2 cup almonds
1/4 cup rolled oats or buckwheat grouts
1/4 cup shredded coconut
1/2 cup soft dates, pitted.

1. Add first 3 ingredients in a high-speed food processor until small crumbs form. Add dates, and pulse until sticky.
2. Evenly divide mix between 9 silicone muffins trays, and press down to form the base. Set aside.
Tahini date layer.

1 cup soft, pitted dates
1/2 cup raw macadamias (or presoaked cashews)
1/3 cup hulled tahini
1/4 cup coconut cream
1 Tbsp coconut oil
1/4 tsp good-quality salt.
🌲
1. Add all ingredients to a high-speed blender and blitz until smooth. Spoon mixture over base and set aside.

Topping.

50 grams vegan chocolate, of choice.

1. Melt chocolate in a heat-proof bowl (or simmering water), and spoon on top of the tahini layer.
2. Transfer tahini cups to the freezer to set for 2 + hours. ** store in the freezer or fridge, in an air tight container x

What’s your favourite flavour to pair with COFFE

What’s your favourite flavour to pair with COFFEE? This salted caramel iced coffee with crushed ginger nuts took literally 5 minutes to throw together, and was the perfect pick me up after a long (fun, exhausting) Xmas period. I don’t do coffee oven, but when I do- I do it right!

I simply paired cold espresso (if you don’t have a machine, get your local cafe to pour you some: just don’t forget your reusable cup 😉) with the creamiest @sodeliciousau salted caramel + choc chip cashew ice cream, homemade cashew milk, crushed biscuits on top.

I can totally confirm this works with any of the @sodeliciousau ice creams, or would be great with fresh oat milk too. So totally proud to partner with @sodeliciousau - they make being vegan so easy (and actually all my non vegan fam + friends love their creamy goods just as much as I do!) #sodelicious #sodeliciousdairyfree #sodeliciouspartner

Here’s the recipe.

1/2 cup cashews
1-1/2 cup filtered water
1 date
1/2 tsp vanilla
1 shot espresso
@sodeliciousau salted caramel ice cream
Ice cubes

1. Soak cashews in water for 4 hours. Drain, rinse and add to a blender with filtered water, the date (pitted) and vanilla. Blend until completely smooth.

2. Add ice cubes to your glass of choice. Add 1 cup cashew milk, coffee, a scoop of ice cream + top with crushed biscuits of choice- OR candied pecans would be dab too!

Beetroot, mint and pomegranate salad with pecans +

Beetroot, mint and pomegranate salad with pecans + a punchy dressing! I love salad season, and I LOVE this salad. Blood building, filling yet light, nutritious and so fresh and delicious.

🌱 Serves 2

Ingredients

4 small beetroot, leaves and stems removed
2 Tbsp vinegar
1 tsp salt
1/2 pomegranate
1/4 cup pecans- I use activated, but see method for roasting alternative
2 tsp olive oil
1 handful of fresh mint, torn
2 large handful of salad greens
1 Tbsp dill, finely chopped

Dressing

1/4 cup extra virgin olive oil
1 1/2 Tbsp balsamic vinegar
2 tsp dijon mustard
Pinch of salt and ground pepper
To serve

Flakey sea salt (optional)
Method

1. Fill a large pot with water and add the beets, vinegar and salt. Bring to the boil, then simmer for 30-45mins, or until the beets are cooked through. To test this, insert a skewer- it should pierce the whole way through with ease.
2. Meanwhile, prepare the pecans IF you’re not using activated ones. Heat a skillet over medium heat, then add the 2 tsp olive oil. add pecans, and toast for 2-5 minutes r until they begin to soften and become fragrant. Remove pecans from the heat and set aside.

3. Remove arils from the pomegranate, discarding any skin and pith. Toss arils with salad leaves, mint, dill and pecans. Add dressings ingredients to a small bowl and whisk together until uniform (you may wish to use a stick blender). Set aside.

4. Once beets are cooked, drain immediately. Allow to cool for 5-10 mins, then use your hands to easily peel off the skin. Slice beets into thin wedges, then toss through. Serve immediately, mixing in the salad dressing and topping with the optional flakey salt.

Healthy Calypso Mango and cream jelly cheesecakes.

Healthy Calypso Mango and cream jelly cheesecakes. Vegan. 10 ingredients. Refined sugar free. Paleo option.

This is the perfect January dessert, as it is made from whole foods, uses no refined sugar, using fresh fruit to sweeten and looks great too! The mango jelly adds such a great pop of flavour, is EASY to make! I teamed up with #CalypsoMango to bring you this recipe- you can spot them in the grocers and supermarkets by finding the blush mangos on a blue tray (they also have a blue sticker). I love using Calypso mangos as they always have the most flesh (with a smaller pip) that is never stringy and always soft and sweet. #PerfectionFresh #Partner

Serves: 9
Prep time: 30 mins plus soaking time
Setting time: 4 hours+

Ingredients

Almond brownie base

1/2 cup (67g) almonds (raw, roasted or activated)
1 Tbsp (8g) coconut flour
1/4 cup (30g) cacao powder
10-12 Medjool dates, pitted

Calypso Mango cream filling

1 1/2 cups (160g) raw cashews, soaked 4 hours in water
1 cup (200g / flesh from approx 1) Calypso mango flesh
2 Tbsp (45g) pure maple syrup
2 tsp lemon zest
1/4 cup (60g) fresh lemon juice
1/2 cup (125g) canned, full fat coconut milk
2 sachets (18g) vegetarian gelatine

Mango Jelly

3/4 cup (160g / flesh from 2 checks) Calypso mango
1/4 cup (62g) water
2 Tbsp (40g) lemon juice
1 sachet (9g) vegetarian gelatine

Method

Note- we used silicone muffin moulds to make these cakes, about 3/4 cup in size. You could substitute for something of similar size.

1. BASE. Add almonds, coconut flour and cacao to a food processor and pulse to combine then, with the food processor running, add one date at a a time (ensure they're pitted, first) until you have added 10 in total. Stop and check the dough. It should easily roll into a ball and hold together well, but not be so wet it sticks to your hand. If not, add 1-2 more dates until you reach the desired consistency. Press the mixture 9 muffins moulds. Set aside.

2. CALYPSO MANGO CREAM. Drain cashews and add to a blender with the mango flesh, maple syrup and lemon zest and juice. Blend until smooth then set aside. Now, add the coconut milk and gelatine to a saucepan.

Continued in comments ;)

There’s never been a better time to pledge to do

There’s never been a better time to pledge to do better for our Mumma 🌍 , and since January is the month of setting goals + aligning ourselves with purpose, why not commit to something bigger than the usual fitness/career/healthy eating goals?

This year, I want to up my game in quitting plastics. I’ve been working on this for so many years, and still I have a long way to go. But it matters, and it’s my responsibility to do the best I can. I want oceans with fish still swimming for my grandchildren to see and I know that, even though the solution is much bigger than me, the little things I do matter in a big way.

There’s so much we can do, yet who we are, where we live, our privilege negates exactly how we do it. None of that matters though- what matters is that we each pledge to do better than we personally did the year before. That’s how we measure success and care for our Earth.

And if you can’t reduce your plastic consumption? That’s totally ok. I love this by @plasticfreemermaid :

‘Quitting plastics is a privilege. The zero waste movement is elitist... I suggest we should be reverently grateful for our privilege, and not waste it: use it for all it’s worth. For the next few years, try to fly less, drive less, eat zero animal products... if we can, we should choose to live a simpler life in the short term so that we have a long term’.

With great privilege comes great responsibility. Let’s make our 2021 goals the most positive ever, and put our environment first. I’d love to know any books or docos you’ve seen lately that have helped keep you motivated- my top recommendation are @kisstheground doco, @davidattenborough mission statement + @aplasticocean doco. @davidsuzukifdn books are great too, plus I’m currently reading @conscious_cooking new book ‘living without plastic’ @plasticfreemermaid ‘I quit plastics’.

Plus, if you’re looking to invest in forever products I love @goforzero_au + @seedandsproutco

So, maybe this is year you stop single use plastics, or reduce them by 10% (yay!). Maybe you grow a garden, plants trees, ride instead of drive. Maybe you use your library more. Whatever it is: plan for success, and you’re half way there!

Only one more sleep till we can kiss 2020 goodbye

Only one more sleep till we can kiss 2020 goodbye (and literally no one must be sad about that?!) + cake is in order! These easy chocolate cupcakes with blackberry buttercream frosting are easy to whip up, and single serve cake = less dishes.

Looking forward to bringing you lots of wholesome recipes next year, with a plan to focus on a few different areas: grain free, easy + budget friendly, functional + healing. Any other requests??

Recipe is linked in my bio, is available via swipe up on my ‘on the blog’ highlight or google http://www.panaceaspantryblog.com/chocolate-vegan-cupcakes-with-buttercream-frosting/ .