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Creamy vegan tomato basil soup

Creamy vegan tomato basil soup with croutons

Double chocolate cookie sandwich

Double chocolate ice cream sandwich

Healthy grain free granola

Healthy grain free granola

Vegan raspberry and white chocolate tart

Vegan raspberry and white chocolate tart

No bake vegan jelly cheesecake

No bake vegan jelly cheesecake

No bake chocolate, raspberry and cream slice

Raw vegan wagon wheel slice

Creamy vegan tomato basil soup

Creamy vegan tomato basil soup with croutons

A childhood favourite was tomato soup, but now in Adulthood I like to make it…

Double chocolate cookie sandwich

Double chocolate ice cream sandwich

It may be winter here in Melbourne, but thats no reason why these double chocolate…

Healthy grain free granola

Healthy grain free granola

I am so excited to finally share this healthy grain free granola recipe with you-…

Vegan raspberry and white chocolate tart

Vegan raspberry and white chocolate tart

There is something so enjoyable about the combination of raspberry and white chocolate, and what…

No bake vegan jelly cheesecake

No bake vegan jelly cheesecake

I just love that, in 2020, being vegan doesn’t mean you’re missing out on any…

No bake chocolate, raspberry and cream slice

Raw vegan wagon wheel slice

Grab yourself a whole bunch of whole food pantry items, your food processor, and a…

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Chocolate fudge cookie sandwiches- one of the quic

Chocolate fudge cookie sandwiches- one of the quickest ways to have your comfort food and eat it too. Sending lots of love to everyone in Melbourne. I wish i could send you a box of these as well! I'm thinking of anyone with a terminal illness, the elderly + the new parents who are cut off from love ones. Honestly, it seems so unfair. Those living solo. Those who don't know how that'll carry their business forward and all the others who the continued isolation impacts greatly. I wish i could give you so much more than virtual love and cookies 😥

1 1/4 cups plain flour
1/2 cup Dutch pressed cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant coffee
1/2 cup raw sugar
2 tsp vanilla extract
1/3 cup coconut oil, melted
1/4 cup + 1 Tbsp almond milk

Ice cream of choice

1. Preheat oven to 170 C and line a tray.
2. Sift in dry ingredients to a large mixing bowl, combine well.
Add remaining ingredients (from sugar downwards) and fold to just combine. Don’t over mix.
3. Scoop out cookie dough into balls around 2 Tbsp in size, place on prepared tray and flatten slightly. Make sure you leave a gap between each to allow room to spread.
4. Bake for 11-14 mins, then remove from heat. Allow cookies to cool 5 mins, then turn onto a wire rack to cool completely.

To serve, scoop out a ball of Ice cream, and sandwich between 2 cookies. Embrace the messy, drippy deliciousness xx

Who here is from Melbourne 🙋‍♀️? And who

Who here is from Melbourne 🙋‍♀️? And who else is eating away their woes right now 🙋‍♀️ ?

This week we enjoyed a delicious Mexican inspired feast, using the @flexiblefoodsau 'A taste of Mexico' Mince: a whole foods, plant based mince alternative that is SO easy to whip up (we had the Itallian one too, which the girls LOVED with pasta). My discount code for their store is JADE15 #Flexitarian #FlexibleFoodsAu #sp

To make the tacos, you'll need

For the mince:

1 x @flexiblefoodsau A taste of Mexico mince
1 x red onion
1 x capsicum

Cook mince as per packet instructions (you'll use the red onion and capsicum, too). While it cooks, prepare the rest of the fillings.

8 tortillas, heated
1 avocado, sliced
Green chillies, thinly sliced (or jalapenos)
1/8 red cabbage, very finely sliced
Bunch coriander, leaves only
1/2 red onion, finely sliced
Limes
Vegan mayo

- Heat tortilla in a fry pan, or cover and heat under a grill
- Spoon mayo into a bowl, and add fresh lime juice and finely diced coriander to taste. Alternatively, blend vegan mayo with chipotle chillies to make a chipotle mayo
- Fill warm tortilla with mince, cabbage, chilli, coriander, onion, mince and top with mayo, salt, pepper and extra lime juice. ENJOY XX

Rose + vanilla chia pudding, layered up with break

Rose + vanilla chia pudding, layered up with breakfast things. A favourite in our house, and served in bowl with whatever toppings we have.

I've linked the full recipe in my bio, which includes my 3 fav chia recipes and everything you need to know about CHIA- you can also google http://www.panaceaspantryblog.com/health-benefits-of-chia-seeds-plus-3-fail-proof-recipes/

Rose vanilla chia pudding:
1/4 cup chia seeds
3/4 cup almond milk
1/4 cup coconut yoghurt
1/2 tsp rose powder
1 tsp vanilla paste
Optional: 2 tsp berry power of choice
.
Mix everything in a bowl, and set in the fridge for 30 min. I serve it with extra yoghurt, warmed berries and nut butter.

Peanut butter & shortbread bars: a crunchy, baked

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

RUSTIC blueberry + vanilla galette. This is, hands

RUSTIC blueberry + vanilla galette. This is, hands down, my new fav winter dessert. Buttery, tender crust. Plump blueberries. The best maple + vanilla from @queenfinefoods And melty ice-cream to finish. 🤤🤤🤤 #queenfinefoods #QueenPartner

Galette crust

1 1/4 cups (156g) plain flour
1 Tbsp granulated sugar
1/4 tsp salt
2 tsp @queenfinefoods Madagascan Pure vanilla extract
1/3 cup + 1 Tbsp (100g) vegan butter (or coconut oil), cold and cut into cubes* SEE NOTE
1/4 cup (60mL) ice cold water

Blueberry filling

1/3 cup almond meal
2 cups (300g) blueberries, fresh or frozen
2 Tbsp cornflour
1 tsp lemon zest
1/4 cup (60ml) @ QueenFineFoods Pure Canadian Maple Syrup
1 tsp @QueenFineFoods Madagascan Pure vanilla extract

Method.

1. MAKE THE GALETTE DOUGH. Add flour, sugar and salt to a food processor and pulse to combine. Add vanilla and butter, and 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 circle around 30cm diameter. 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 blueberry 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

Bounty bites with chaga chocolate! These are so go

Bounty bites with chaga chocolate! These are so good, and the chaga is of course optional. The coconut centre has just the perfect texture, and provides a nice hit of plant based fats. For the chocolate, simple choose your store-bought bar and melt it down. Yippee: homemade bounty bar goodness 😛

Makes 12-16

Ingredients
4 cups shredded coconut
1/3 cup coconut butter, softened*
Pinch salt
1/2 cup coconut cream
1/2 cup rice malt syrup
220g vegan dark chocolate
1 Tbsp coconut oil (or extra coconut cream)
2 tsp chaga powder

Method

1. Add all the filling ingredients to a high-speed blender and pulse to combine (this can be done with your hands, but a food processor creates a better texture. Press filling into a 15-20cm lined or greased tin, and set in the freezer for 4 hours.
2. Add chocolate, coconut oil and chaga to a heat proof bowl. Set the bowl over a pot of just simmering water, and melt. Stir occasionally, and once the mixture is liquid, remove from heat.
3. Remove coconut bars from the freezer and tin. Cut into desired serving sizes, then use a fork to dip into the melted chocolate. Place on a lined tray and repeat with remaining bars. Set in the fridge, then store in an airtight container in the fridge (for up to 1 week) or the freezer (for up to 3 months). *In colder climates, you may need to soften the coconut butter. Simply immerse the jar (with the lid firmly on) in a bowl of hot water and leave to soften for 5-10 mins.

Our current favourite pasta dish: veggie packed ch

Our current favourite pasta dish: veggie packed cheesy sauce with whatever-youve-got pasta. We make a double batch, freeze 1/2 the sauce and eat it 2 x week. I like mine big a big serving of sauteed silverbeet stirred through then topped with chilli flakes, seaweed, lots of black pepper and kim chi. Omg, its a GOOOOOD combo 👍
.
You’ll need:
.
250g pumpkin, skin and seeds removed and diced
250 g cauliflower, chopped
1 cup cashews
1 cup coconut milk
1 tsp garlic granules
1 tsp smoked paprika
1 tsp stock powder
1/2 tsp salt
1/2 cup nutritional yeast
1 tsp Apple cider vinegar or lemon juice
750g whatever-you've-got short pasta .
.
To serve; handful of fresh parsley, finely chopped .
.

Method.
1. Bring a 5L pot of water to the boil, then add 1 tsp of salt. Cook pasta as per packet instructions.
2. Meanwhile, bring a smaller pot of water to the boil, and add 1/2 tsp salt. Add pumpkin and cauliflower and cook for 20 minutes. Add cashews, and cook a further 5 minutes, then drain and add to a blender with milk, garlic, paprika, salt, stock powder, nutritional yeast and vinegar/lemon juice. Blend until very creamy.
3. Drain cooked pasta and stir through the sauce. Serve between 6 people

Full recipe 👇 Double chocolate cookie sandwich!

Full recipe 👇 Double chocolate cookie sandwich! It doesn’t matter the season, an ice cream cookie sandwich is the best family fun, right? Cosy, , messy and delicious- and I’m pretty sure we could all amp up those feelings right now.

These double chocolate ice cream cookie sandwiches were made using a simple, fudgy cookie recipe 👇🏼 and @sodeliciousau chocolate cookies and creme cashew ice cream, but you know what? I tested it with all their ice cream flavours and can confirm they all make a dream team here. #sodeliciousdairyfree #sodelicious #sodeliciouspartner

Full recipe is linked in my bio.

Chocolate fudge cookie recipe

1 1/4 cups plain flour
1/2 cup Dutch pressed cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant coffee
1/2 cup raw sugar
2 tsp vanilla extract
1/3 cup coconut oil, melted
1/4 cup + 1 Tbsp almond milk

@sodeliciousau Ice cream of choice

1. Preheat oven to 170 C and line a tray.
2. Sift in dry ingredients to a large mixing bowl, combine well.
Add remaining ingredients (from sugar downwards) and fold to just combine. Don’t over mix.
3. Scoop out cookie dough into balls around 2 Tbsp in size, place on prepared tray and flatten slightly. Make sure you leave a gap between each to allow room to spread.
4. Bake for 11-14 mins, then remove from heat. Allow cookies to cool 5 mins, then turn onto a wire rack to cool completely.

To serve, scoop out a ball of Ice cream, and sandwich between 2 cookies. Embrace the messy, drippy deliciousness xx