Home - Panaceas Pantry

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

Easy fermented cashew cheese

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…

Easy fermented cashew cheese

Homemade easy fermented cashew cheese- I know it can sound intimidating to tackle your own…

Connect With Panaceas Pantry

Instagram post 2318945153996043648_1481730966

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.

Instagram post 2318236250526254491_1481730966

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/'.

Instagram post 2317513818094115524_1481730966

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.

Instagram post 2316760640473873788_1481730966

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 👍👌

Instagram post 2316101492690332429_1481730966

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.

Instagram post 2315314219690284982_1481730966

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!).

Instagram post 2314594814664672599_1481730966

Maple blueberry blondies (Vegan + GF option). I’m so excited to bring you this recipe in collaboration with @queenfinefoods , who make 2 of my favourite, staple ingredients: pure Canadian maple syrup and Madagascan Vanilla. These blondies are so easy to make, are secretly rich in protein and the only downfall is how quickly they disappear 🧐
.
The full recipe is on the blog (linked in bio), with all the tips and tricks. Or google http://www.panaceaspantryblog.com/healthy-vegan-almond-butter-blondies-with-blueberry-and-chocolate/ .
Serves; 9-12

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) @Queenfinefoods Pure Canadian maple Syrup
15ml (1 Tbsp) light flavoured oil* (see notes)
10ml (2 tsp) @QueenFineFoods Madagascan finest 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.

Instagram post 2313866457593612815_1481730966

Who wants to share with me? 🥣 Creamy tomato and basil soup 🍅 🌿 with crispy garlic croutons- this is what winters all about, right? I was asked to create something for #MadeWithMutti challenge, recreating a childhood favourite using their premium tomatoes. The idea was too enticing to say no- since forever, tomatoes have been my favourite food and my Mummas tomato soup was the epitome of Winter comfort food. She served our soup up in Loony Toons Mugs and to this day I can’t see bugs bunny and not think of that soup!

Here’s the recipe

2 Tbsp extra virgin olive oil
1 brown onion, finely diced
1 tsp fine ground salt
4 cloves garlic, crushed
2 Tbsp Mutti double concentrate tomato paste
2 sprigs thyme
2 x 400g Mutti peeled tomatoes
1 large carrot, thinly sliced
2 cups (500ml) veggie broth
1 cup (250ml) almond milk
1/2 cup butter beans
20 basil leaves, plus extra to serve
Black pepper, to taste

CROUTONS

1/2 loaf sourdough, cut into 2cm squares
1/4 cup olive oil
1 tsp salt
1 tsp garlic granules

Method

1. Heat a soup pot over a medium flame. Pour in oil, and heat for 30s, then add onion and salt and cook over a low flame for 3 mins. Add carrot, and cook a further 5 minutes, stirring occasionally. Add tomato paste and garlic, and cook a further 1 minute.

2. Pour stock, tomatoes and thyme into the pot. Bring tothe boil then simmer for 30 minutes.

3. Meanwhile, get the croutons ready. Add all ingredients to a bowl, and mix well then spread out in a single layer on a baking tray. Preheat the oven to180C (350F). Once the soup has been simmer for 20 mins, put the croutons in the oven and bake for 15 mins.

4. Once the soup has cooked, transfer to a heat-proof blender and add beans, almond milk, basil and black pepper to taste. Wizz until completely smooth, then transfer back to the soup pot to reheat.
Serve immediately, topped with crunchy croutons and basil.