Home - Panaceas Pantry

Easy vegan pesto pasta bake

Paleo, vegan chocolate cupcakes

Rose chia pudding

Easy vegan coconut chia pudding with rose

Raw strawberry cream slice

Raw strawberry cream slice

Choclate vegan cupcakes with buttercream frosting

Chocolate vegan cupcakes with buttercream frosting

healthy peanut butter fudge

Healthy vegan peanut butter fudge

Baked nectarine parfaits with rawnola

Most days breakfast is a mad rush of avocado on toast with a pinch of…

Crsipy sage and pumpkin pasta

Crispy sage and cashew-pumpkin pasta

Has the sounds of our crispy sage pumpkin cashew pasta got you drooling yet? Oh…

Baked summer stone fruit

3 ingredient baked summer stone fruit

Nectarines are, of course, the Queen of stone fruit. You don’t need a fancy recipe…

Connect With Panaceas Pantry

Watermelon, mint, basil, strawberry + macadamia. H

Watermelon, mint, basil, strawberry + macadamia. Here’s one from summer that I never posted, but dang it’s delicious!

I’m counting down the days till it’s too hot to turn on the oven, and herbed fruit salads are on the menu. We grow lots of herbs in our garden year round, which makes a simple salad like this so much more affordable. Anyway- save it for a hot day, you’ll love it ❤️🍉 🌿.

Watermelon, strawberry, basil & feta salad 🥗

Serves 2

Ingredients

1.3 kg watermelon (about 1/4 medium watermelon)
500g/ 2 punnets strawberries
Handful of fresh mint, leaves only
Handful of fresh basil, leaves only
100 g vegan feta
2 Tbsp hemp hearts
1/4 cup roasted macadamia, chopped in half
1 lime

Method

1. Using a sharp knife remove the greenskin from the watermelon then cut into small wedges. Hull strawberries and cut into halves or quarters.

2. Toss together the cut fruit, fresh herbs, hemp hearts and macadamia. Crumble feta on top, then serve immediately by topping with lime zest and lime juice.

Açai bowls are all the rage, but I have always m

Açai bowls are all the rage, but I have always much preferred locally grown blueberries. The health food world can get mighty confusing, but at the end of the day you simply cannot beat local produce. If you’re wondering if the fancy ‘superfood’ is worth it? Maybe. It depends how affordable it is to you (and I’m definitely a huge, fancy herb lover. I spend all my spare money on food 🙈🥰!). First and formost though, simple wholefoods do it best ❤️ and it’s important to #supportlocal . My point is, you don’t need fancy ingredients to make a ‘superfood’ bowl, just local produce!

So, anyway. In the spring time while açai bowls are gaining popularity, you’ll find me enjoying blueberry bowls! My fav smoothie looks like THIS 👇🏼. What’s your current smoothie crush??

1 Large handful fresh or frozen blueberries
1/2 cup plain/unsweetened yoghurt
1 Tbsp hemp seeds
1/2 tsp @loving_earth Gubinge powder
1 Tbsp roasted almond butter
Fresh almond milk or water, for desired thickness

If I make it nice and thick, then I serve it in a bowl topped with something crunchy. Otherwise, I add extra milk and drink it through a reusable straw.

The ultimate VEGAN toastie- Red pesto, roast pumpk

The ultimate VEGAN toastie- Red pesto, roast pumpkin, spinach and onion toastie. If you’re a human with tastebuds I’m pretty sure you’ll agree that enjoying a good ol’ toastie is one of life’s simple pleasures. Right? This one is our current fav. It’s flavour packed (thanks to @sacla_au Re pesto), oozy, filling and packed full of veggies. Choose a good sourdough bread for extra toastie points 🙌🏼

Serves 2

4 thick slices of sourdough bread (or preferred bread)
250 Jap pumpkin
Olive oil
1 tsp garlic granules
1/2 tsp smoked paprika
2 large handfuls baby spinach, washed
1/4 red onion, cut into thin slices
@sacla_au DAIRY FREE red pesto
Grated vegan cheese
Salt and pepper

Method

1. Preheat the oven to 180C. Remove the seeds from the pumpkin and cut into 2cm chunks. PLace on a baking tray with a drizzle of olive oil, garlic, paprika and a good sprinkle of salt then toss. Bake for 25 mins or until very tender and soft.
2. Meanwhile, add washed spinach to a medium saucepan with a splash of water. With the lid of simmer for approx 5 minutes or until vibrant green and softeneed.
3. Once the pumpkin has cooked turn off the oven and heat a large skillet over a medium flame. Butter (with vegan butter, margarine or oil) the bread and place 2 pieces onto the hot pan (buttered side facing down). Turn the heat to low. Add a around 1 tbsp red pesto to each piece of bread and spread. Top with vegan cheese and onion then carefully place on a thick layer of the roast pumpkin. Season and then divide teh sauteed spinach between the two sandwiches.
4. Top with remaining slices of bread, butter side facing up. After 5 minutes carefully flip and cook for a further 5 minutes on the other side. Remove from the heat and enjoy.

Fluffy, vegan lemon curd and blueberry muffins!

Fluffy, vegan lemon curd and blueberry muffins!

I am the biggest fan of @australianblueberries, and they are definitely one of the most consumed snacks in our household! They are so good straight from the punnet (and make for a healthy, antioxidant packed snack) and are such an easy addition to baking. It is so easy to add a handful of fresh blueberries into the end of any muffin, banana bread or cake recipe for a berry hit- but I most of all love them paired with lemon in this recipe. PLus, when you buy @australianblueberries you support our Aussie farmers. #AustralianBlueberries #AustralianBlueberriesPartner

Lemon curd and blueberry muffins
Makes 8 large muffins

2 cups (250g) plain flour
2 tsp (8g) baking powder
1/2 tsp (2g) fine salt
2 tsp lemon zest
1/2 cup (125g) thick, vegan yoghurt (I used plain coconut)
1/2 cup 125g) soy milk
1 tsp vanilla extract
2/3 cup (170g) castor sugar
1/4 cup + 1 Tbsp (75g) light olive oil
3 Tbsp (45g) lemon juice
2 cups (300g) @australianblueberries

Method.

1. Preheat the oven to 180C and line a muffin tin with 8 patty pans.

2. In a large mixing bowl, add in the lemon zest, yoghurt, milk, vanilla, sugar, oil and lemon juice. Whisk to combine well. Sift in flour and baking powder, and add salt. Gently fold together, taking care to not mix too quickly (as this will activate the lemon juice and baking powder, and affect rising). Once the batter is almost smooth, add blueberries and fold through (by now the batter should be smooth).

3. Spoon batter between the patty pans then bake for 30-35 mins, or until cooked when tested with a skewer. Allow muffins to cool for 10 mins before moving to a wire rack to cool completely.

Top with an optional drizzle. To make a basic drizzle sift 1 cup of icing sugar, then add 2 tsp fresh lemon juice. Whisk together. THin out with extra lemon juice if desired. Drizzle onto cooled muffins.

Vegan rosey rocky road with roasted hazelnuts and

Vegan rosey rocky road with roasted hazelnuts and freeze dried strawberries. I skipped on the marshmallows, but if you want to add them then there are loads of vegan ones available. A good stocked IGA usually has them, but I never liked marshmallows anyway and find vegan ones so over priced.

Makes 12-16 serves

You'll need

2 cups hazelnuts
1/2 cup shredded coconut
1/2 cup freeze-dried strawberries
80 grams vegan white chocolate, chopped
2 Tbsp rose petals*
300 grams 85% dark chocolate
2 Tbsp coconut oil
2 tsp pure maple syrup
1 Tbsp rose petals, extra*

Method

1. Preheat oven to 180 degrees C. Line a medium sized, square/rectangle cake tin and set aside.
2. Line a tray with baking paper, and place hazelnuts on top. Roast nuts for 12-15 minutes, turning them after every 5 minutes. Keep a close eye on the nuts, and ensure you don't burn them.
3. After roasting, turn nuts into a clean tea towel. Rub tea towel with vigour to remove skins. Allow nuts to cool a little, then individually go through the nuts, removing any stuck skins or discarding burnt nuts. Once you have a bowl of clean, destined (and golden brown) nuts, add them to a large mixing bowl.
4. Add coconut, strawberries, white chocolate and rose petals. Mix well. Set aside.
5. Chop dark chocolate, and add to a heat proof bowl. Set over a pot of just simmering water, and whisk together while it melts. Once melted, remove from heat and add coconut oil and maple syrup. Whisk together, then set aside for a few mins to cool.
Pour dark chocolate over the hazelnut mix and combine well, then transfer to the lined cake tine. Top with extra rose petals and then set in the fridge for 1-2 hours.

To serve, use a very hot and sharp knife, and cut into desired sizes. Enjoy! * To make the rose petals, pull off petals from each bub, only keeping those that are brightly coloured. Discard the middle of the bud (the bowl part).

Chocolate layer cake with chai cashew buttercream

Chocolate layer cake with chai cashew buttercream frosting 🍰. I have so many fond memories of chai, in all its glory. I can’t imagine how many cups I’ve enjoyed, all over the world, in all sorts of forms. The chai I drink in Australia brings of feelings of cosines and comfort, while my memories of real chai on long train trips in India conjures much different (albeit lovely) feelings- but however you’ve experienced chai, you’re still sure to associate it with an amazing mix of spice and sweet. Naturally, it’s the perfect addition to cake!

Cake ingredients
360g plain flour
100g cacao powder
300g coconut sugar
1/2 tsp salt
4 tsp baking powder
1 1/2 cups almond milk
1 1/3 cups grapeseed oil
2 tsp apple cider vinegar
1 Tbsp pure vanilla extract

Frosting

1/3 cup loose leaf chai tea
4 cups boiling hot water
3 cups natural cashews
1 cup canned coconut milk
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
2 tsp pure vanilla extract
1/3 tsp salt
Juice from 1 lemon

Method

1. Preheat oven to 170 degrees C. Grease and line the base of 2 x 6 inch cake tins, set aside (note, it is best to start the cashew buttercream the night before, or early in the morning, see below)
2. In a medium mixing bowl, add milk and apple cider vinegar. Set aside for 5 minutes.
3. Meanwhile, sift flour, cacao and baking powder into a large mixing bowl. Add coconut sugar and salt, and combine well.
4. Add the oil and vanilla to the milk mixture, and whisk together. Pour this mixture into the dry mix bowl, and fold until everything just comes together. Pour evenly between the two cake tins, and bake for 40-45 mins (or until springy and a skewer inserted into the cakes comes out with only a few cake crumbs on it). Allow cakes to cool 5 mins before turning on to a wire rack to cool completely. (Continued in comments)

Red pesto and spinach rigatoni pasta bake 💃. I

Red pesto and spinach rigatoni pasta bake 💃. I've been absolutely love red pesto this winter after trying the dairy free, vegan @sacla_au red (sundried tomato) pesto. It's so flavoursome and takes a bowl of veggies (or a toastie) to the next level. We also love it as a dip, or stirred straight into spagetti- so versatile, and its available at Coles and Woolworths! #Sacla_au #SaclaPartner

Full recipe linked in my bio 🥰

Ingredients

Red pesto marinara

2 x 400g tins whole tomatoes
4 cloves garlic, crushed
1 Tbsp olive oil
3/4 tsp salt
1 Jar @sacla_au DAIRY FREE red pesto

Spinach, zucchini and cheese stuffing

1/2 brown onion, finely diced
2 tsp olive oil
1/2 tsp salt
1 cloves garlic, crushed
250g spinach
250g zucchini, grated
3/4 cup (180g) cashew cheese (*see blog post for homemade recipe)

250g Rigatoni

Method

1. Make the marinara. Heat a small saucepan over medium heat. Add oil and heat for 20 seconds then add garlic and brown (30s). Pour in tomatoes, pesto and salt then bring to a boil and simmer (lid on) for 10 mins.

2. Meanwhile, MAKE THE STUFFING. Heat a frypan over medium heat. Add olive and heat through, then scrape in onion and salt. Reduce the heat to low and saute for 5 minutes or until onion is softened and translucent. Add garlic and brown for 30 seconds before adding spinach and zucchini. Cook for 5 minutes or until greens have softened. Turn off heat.

3. Preheat the oven to 180 C and bring a large, 5L pot of water to the boil. Once the water reaches a rolling boil salt, then cook pasta per packet instructions. Strain cooked pasta.

4. Assemble and bake. Using a large baking tray, start by adding 1 cup of the marinara to the bottom and spreading to coat. Pour the remaining marinara into the drained pasta and mix well. Use half of the pasta to make a layer, then dollop half of the spinach stuffing into the pasta dish. Repeat with the remaining pasta and spinach stuffing to make a second layer. If you like, sprinkle the top with a layer of grated, vegan cheese. Cover the tray (with a lid or 2 layers of aluminum foil) and bake for 30 mins.

Enjoy while hot, served with a fresh, punchy salad.

Grain-free fluffy vegan pancakes 🥞🤤5 ingredi

Grain-free fluffy vegan pancakes 🥞🤤5 ingredients/grain and gluten free/oil free/easy peasy. Buckwheat flour is one of my favs- its affordable, accessible, nutty tasting, naturally gluten free (if thats something you need 🥰) and perfect for pancakes. We either makes these or the King Arthur Sourdough pancakes (easily veganised), however the latter take a littlemore prep time.

Hope you're all doing ok. I'm just trying to take each day as it comes, and rekindle my hopefulness here in Melbourne. Very grateful for access to greenspace at this time- it's something we should ALL be entitled to, but sadly are not.

5-ingredient grain-free pancakes

1 1/2 cups buckwheat flour
2 tsp baking powder
1 1/2 ripe bananas, peeled and chopped
1 tsp vanilla extract
1 1/4 cups almond milk

Method

1. Sift flour + baking powder into a large mixing bowl. Set aside.
2. Add milk, vanilla and banana to a blender and blitz till smooth. Our into the flour mix, and whisk together. Allow batter to sit for at least 10 mins before cooking.

3. To cook, heat a cast iron skillet over medium heat. Reduce heat to low, add 1/2 tsp preferred oil (I use coconut oil) and cook pancakes in 1/4 cup measurements, allowing lots of bubbles to form on the first side before flipping and cooking the second side for a further 1 minute.
Serve hot with whatever you fancy