Welcome to my blog. This will be an archive highlighting some of my favourite things to cook. If you’re looking for delicious, veggie meals, you’ve come to the right place. Enjoy!
These delicious muffins are so easy to make. They have dates and walnuts for added flavour, which you can replace with your favourite dried nuts, seeds and fruit.
- 1 1/2 cup plain flour (all purpose flour)
- 3/4 cup brown sugar (or preferred sweetener)
- 1/3 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 large ripe banana
- 1 cup (220g) apple puree/sauce
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp vanilla extract
- A pinch of salt
- 1/2 cup chopped dates
- 1/4 cup chopped walnuts
- Preheat the oven to 180°C fan forced (355°F).
- In a mixing bowl, mash the banana and combine with apple sauce and oil.
- In another mixing bowl, combine and mix all dry ingredients as well as dates and walnuts.
- Add the wet mixture slowly to the dry mixture, stirring and folding until just combined.
- Grease a muffin tin and scoop equal portions of the batter into the tins.
- Bake for 18-22 minutes or until a skewer can be inserted cleanly.
I tried a meal similar to this at a Middle Eastern restaurant and loved the flavours. This is my recreation of this dish. It’s vegan, gluten free and full of flavour. I served this dish with my favourite salad.
Apple and quinoa salad: https://foodiehaven.com.au/2020/02/25/apple-and-quinoa-salad/
Serves 2 – Takes 70 minutes
- 1 large eggplant/aubergine
- 1 400g tin of diced tomatoes
- 1 400g tin of chickpeas/garbanzo beans
- 1/2 an onion, diced
- 1 zuchinni/corguette, diced
- 2-3 cloves of garlic, crushed
- 5 tbsp extra virgin olive oil
- 4 tbsp black currants
- 5 tbsp pine nuts
- 1/2 tbsp maple syrup (or preferred sweetener)
- 3 tbsp water
- 1 large handful of parsley, chopped
- 2 tsp cumin
- 1/2 tsp dried chilli flakes
- 2 tsp ground coriander
- Preheat an oven to 200°C (390°F).
- Using a large knife, cut the eggplant in half lengthwise. Using a smaller knife, score the flesh of the eggplant, taking care not to cut all the way through. Using a spoon, remove the flesh of the eggplant and reserve.
- Place cored eggplant in a casserole dish, fill dish half up with hot water. Drizzle half of the olive oil on to the eggplant and season with salt and pepper. Place in oven and cook for an hour.
- Place oil in a frying pan on high heat. Add garlic and once golden, add onion. Lower heat to medium high and cook onion for 3-5 minutes, or until turning translucent.
- Add the eggplant flesh and diced zuchinni to the pan, season with salt and pepper. Fry for 5 minutes.
- Add drained chickpeas to the pan. Add tomatoes, water, and all spices, including maple syrup. Stir through.
- Add black currants and pine nuts. Cook for a few minutes to soften pine nuts. Taste and adjust seasoning as required.
- Add parsley to the filling just before serving. Stir through to warm.
- Take out the eggplant from the oven. Using tongs, place eggplant into a serving plate. Top with filling and, if desired, extra parsley and some tahini.
Nothing beats homemade pizza dough, and this recipe is vegan and only 6 ingredients, all of which are easy to find and are most likely in your pantry already. You can make this sweet or savoury by using whatever toppings you like. Best of all, this dough can be made up to 2 days prior to using. Just portion and leave in the fridge, covered with cling film (plastic wrap).
Makes 4 pizzas – Takes 90 minutes
- 2 cups plain flour
- 1 sachet (7g or 1 1/2 tsp) dried yeast
- 1 1/2 tsp salt
- 1/4 tsp sugar
- 3 tbsp extra virgin olive oil
- 1/2 cup + 1-5 tbsp luke warm water
- Stir the oil and sugar into the water, add the yeast and let sit for 10 minutes, at which point the mixture should be foamy. (if it is not foamy wait another 5 minutes otherwise use different yeast).
- Sift flour into a large mixing bowl, add salt and stir to distribute.
- Make a well in the centre of the flour. Pour the yeast mixture into the well and using a wooden spoon, or your hands, stir to form a dough, add more water if needed.
- Knead on a lightly floured surface for 5 minutes and place in a large, clean bowl. Cover with plastic wrap (cling film) or a damp tea towel and leave in a warm place for an hour, or until doubled in size. (I put my oven on the lowest setting and stick a wooden spoon in the oven door to leave it open).
- Gently remove dough from the bowl and place on a lightly floured surface. Knead 6-8 times and then divide into 4 equal pieces. Roll to desired shape and use desired toppings.
- Cook on a hot oven (at least 220°C/430°F) until the dough is cooked, around 10-15 minutes, though this is dependent on toppings used.
These vegan, gluten-free falafels are a crowd pleaser. The carrots stop them drying out and because they’re being baked, they don’t need any flour. I served these with dips, oven roasted veggies and flat bread.
Makes 12 – Takes 45 minutes
- 1 cup dried chickpeas (garbanzo beans), soaked overnight in 6-8 cups water
- 5-6 cloves garlic
- 2 handfuls parsley
- 2 carrots, grated
- Juice of 1/4 lemon
- Pinch of salt
- Cracked black pepper
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp ground coriander (cilantro) seeds
- Extra virgin olive oil (optional)
- Preheat an oven to 200°C (390°F).
- Drain chickpeas and place in a large mixing bowl.
- Grate carrots and place in the bowl with the chickpeas.
- Using a food processor or blender, add chickpeas, carrot, parsley and garlic and pulse until only few chickpeas are whole, or until desired (this may need to be done in batches).
- Move mixture to a large mixing bowl. Add spices and lemon juice and stir well to combine.
- Using a tablespoon, scoop heaped quantities of the mixture and use your hands to form into balls, before placing on a lined baking sheet. The falafels will be fragile.
- Drizzle with extra virgin olive oil if desired.
- Bake for 25-30 minutes or until lightly browned.
My mother has been collecting recipes since she was a young child and adding them to a scrapbook. She recently showed me all of these magazine clippings and among them, an upside-down stuck out to me.
This recipe was originally not vegan and had a method which didn’t make much sense. So this is the version I made and couldn’t stop eating. Enjoy!
- 3 tablespoons vegan margarine or butter
- 3/4 cup brown sugar (or preferred sugar)
- 2 pears
- 1/2 cup melted vegan margarine or butter
- 1/2 tsp almond extract
- 1 1/2 tsp vanilla extract
- 1/2 cup apple puree/sauce
- 1 tbsp chia seeds soaked in 6 tbsp boiling water for 10 minutes (substitute for 1/4 apple sauce)
- 1 cup self raising flour, sifted
- 2/3 cup almond meal
- 1/2 cup milk (I used soy)
- Preheat an oven to 180°C/160°C fan forced (355°F). Line a 20cm (8in) cake tin with baking/parchment paper.
- Melt 1/2 cup butter and stir in half the brown sugar. Pour this mixture into the bottom of the cake tin.
- Peel the pears and cut into thin slices. Place into the bottom of the cake tin as desired.
- In a large mixing bowl, whisk the remaining (2 tbsp) butter with the remaining brown sugar, as well as the vanilla and almond extract, until creamy.
- Add the apple sauce to this mixture and whisk until combined, add the chia egg and repeat this step.
- Sift the flour into the mixture and stir to combine. Add the almond meal, and milk and stir again to combine.
- Pour mixture into the cake tin (over pears) and smooth out with a spatula. Tap the cake tin on a counter a few times to level the mixture.
- Cook for 1 hour or until a skewer can be removed cleanly.
- Remove cake from tin after 10-15 minutes and place onto a serving plate.
This bread is only 4 ingredients and incredibly simple to make. It’s knead free. This was a hit at my household, I hope it is at yours too.
- 3 cups plain flour, sifted
- 1 1/4 tsp salt
- 1g (1/4 tsp) dry yeast
- 1 1/3 – 1/2 water
- Combine dry ingredients in a large mixing bowl and stir together.
- Create a well in the centre, gradually add the water and stir with a wooden spoon, until a sticky dough forms, you may not need all the water.
- Cover with cling film or a damp tea towel and let sit in a dry place out of direct sunlight for at least 12 hours, 18 is preferable.
- Using a floured spatula slowly release the dough from the sides of the bowl (the dough should be stringy as it is released from the bowl).
- Place on a lightly floured surface and, without kneading, form into a ball.
- Wrap lightly in a floured tea towel and place in a bowl. Leave until doubled in size (1-2 hours).
- 30 minutes until the end of proofing, place a large cast iron pot with lid, or oven proof dish with lid in the oven at 200°C (390°F).
- Using thick oven mitts, remove the lid from the dish place baking/parcment paper to the base, and add the dough, cutting a design into the top if desired.
- Bake for 30 minutes with the lid on, then remove the lid and back for another 15-30 minutes or until the crust is browned.
- Wait until the bread has cooled completely before cutting.
This recipe is a perfect lunch or dinner. It’s vegan, easily gluten free, but free, easy to make and full of flavour. This recipe will make you want seconds.
Serves 3-4 – Takes 40 minutes
- 1 broccoli, cut into florets
- 2-3 carrots, peeled and chopped
- 1 cup (about 6) chopped mushrooms (I used cup)
- 1 can (400g) stir fry veggies, rinsed (I used mixed water chestnut, bean sprouts and baby corn)
- 2-3 handfuls of baby spinach (or preferred leafy green)
- 150g preferred noodles, prepared to packet instructions (I used ramen)
- 1 300g packet silken tofu, cut into cubes
- 1 bottle (90ml) Thai chilli basil stir fry sauce
- 2-3 tbsp neutral oil (I used rice bran)
- 1/2 cup water
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (use apple cider or white vinegar for a substitute)
- 2 tbsp mirin (or preferred liquid sweetener)
- Heat up oil in large frying pan on high heat. Add thai chilli basil sauce and heat until it is fragrant.
- Add broccoli, cooking for a few minutes. Add carrot, stir well and cook for 5 minutes, or until nearly cooked through.
- Add mushrooms, stirring to combine. Cook for 3-5 more minutes, or until broccoli is just under cooked.
- Add stir fry veggies, silken tofu and stir well to marinate all ingredients. Add 1/2 water, soy sauce, mirin, rice vinegar and mix well to coat all ingredients. Cook on a high heat until nearly all the liquid has evaporated.
- Add noodles, and baby spinach, stirring well and cook for another 2-3 minutes. Then turn off heat and let rest, such that all liquid is absorbed by the noodles.
These vegan, nut free bliss balls are simple to make, and use ingredients you will have in your pantry. These are a perfect snack or dessert.
Takes 1 hour 10 minutes – Makes 20-30 bliss balls
- 1 cup chopped pepitas (or preferred nut or seed)
- 3.5 cups of rolled oats
- 1.5 cups dessicated coconut
- 1/4 cup maple syrup (or preferred liquid sweetener)
- 3/4 cups chia and flax seeds
- 2 1/4 cups of milk(I used soy, you can substitute for water)
- 2 tbsp vanilla extract
- Soak chia and flax seeds in milk for 45 minutes.
- Combine all dry ingredients in a large mixing bowl, stirring to combine.
- Add maple syrup and vanilla, mixing well to ensure all of the oats are coated.
- Add soaked seeds, and stir with a spoon.
- Form bliss balls and place in a container
- Refrigerate to store
This chocolate museli is vegan, nut free and can be easily made gluten free. It’s full of protein with chia and flax seeds, pepitas and oats ensuring you stay full. I love eating this as a breakfast, snack, dessert, or after a work out for a boost of protein.
Museli bars can be full of hidden sugars and artificial ingredients. This museli is so simple and lasts a week in a cool dry place. Bring it to work, school or serve to guests.
Serves 30 – Takes 2 hours
- 1/2 cup of mixed chia and flax seeds
- 1 1/2 cups (375ml) of water
- 3 cups rolled oats
- 1 cup pepitas (use whatever nuts or seeds you prefer)
- 1/2 cup dessicated coconut (optional)
- 1/3 cup maple syrup (or preferred liquid sweetener)
- 2 tbsp vanilla extract
- 3 tbsp neutral oil
- 1 block of baking chocolate- chopped into small pieces (I used semi dark)
- Soak the chia and flax seeds in water for 45 minutes.
- Preheat an oven to 180°C (355°F).
- In a large mixing bowl add all the dry ingredients, mix to combine.
- Pour in the maple syrup, vanilla and oil, stirring to combine.
- Gradually add the chia and flax mixture, stirring and breaking up any lumps of chia and flax seeds.
- Line a casserole dish with baking paper, gently pour in mixture and smooth out with a spatula (or the back of a spoon).
- Bake for 45 minutes, cut into bars or bite size pieces while warm.
I love pad Thai, and this is recipe is full of vegetables, with tempeh for protein. It’s vegan, can be modified to gluten free and is nut free making it perfect for everyone.
Serves 6 – Takes 50 minutes
- 1 broccoli, cut into florets
- 3 carrots, peeled and sliced
- 2 bunches of Pak Choy, sliced
- 2 cups snow peas, halved with the ends removed
- 1 cup chopped mushrooms (I used cup mushrooms)
- 3 cups baby spinach
- 2 cups frozen beans
- 1 block tempeh, pat dry and thinly sliced (optional)
- 1 packet flat rice noodles, prepared to packet instructions
- 3 tbsp neutral oil (I used rice bran)
For the sauce:
- 3-4 tbsp tamarind paste
- 1 cup water
- 3-4 tbsp soy sauce (use tamari for gluten-free)
- 3-5 tbsp brown sugar (or preferred sweetener)
- Heat oil in a large pan or wok. Add tempeh and fry until golden on both sides (this will spit due to liquid in the tempeh, so be sure to pat dry slices before frying). Remove from pan and place in a bowl
- Combine sauce ingredients in a jug. Make sure to taste to check ratio of sweetness, saltiness and sourness.
- Fry broccoli, carrots and mushrooms for 5 minutes, until nearly cooked. Add frozen beans and continue cooking for 3 minutes.
- Place pak choy and snow peas in the pan and continue cooking for 2 minutes, add 1/4 of the pad thai sauce.
- Add the tempeh back into the pan, pour in the remainder of the sauce and cook for 2-3 minutes, stirring to coat the ingredients with sauce.
- Add the rice noodles and spinach leaves, stirring to ensure the noodles are coated in sauce.
This vegan breakfast, dessert or snack is hard to stop eating. It’s full of dates and cinnamon and is perfect on its own, with margarine or toasted with fruit.
Serves 8-10 – Takes 1 hour 20 minutes
- 4 medium ripe bananas
- 1/3 brown sugar
- 1/2 cup oats
- 1 1/2 white flour
- 3 1/4 tsp baking powder
- 5 tbs margarine, melted
- 1/3 cup + 2 tbsp milk (I used soy milk)
- 2 tbsp ground cinnamon (or to taste)
- 1/4 tbsp ground nutmeg
- 1 cup chopped dates
- 1 pinch of salt
- 3/4 cup walnuts + more for decorating the top of the bread
- Preheat an oven to 180°C (355°F).
- Mash the bananas in a large bowl.
- Add the flour, oats, baking powder, sugar and salt, mix to combine.
- Add melted margarine, stir to combine.
- Add 1/3 cup of milk, stir to combine, and add more if needed.
- Add cinnamon, nutmeg, dates and walnuts, stirring to combine.
- Place into a loaf tin, lined with baking (parchment) paper*. Decorate the top of the bread with walnuts.
- Bake for 50-65 minutes.
*Note: To help line the loaf tin with baking paper, first line the loaf with oil or an oil spray. Place the baking paper over the loaf tin, then cut slits into the corners. Push into the loaf tin. Cut overhanging paper to avoid burning.
These pancakes are only 5 ingredients, they’re fluffy, easy to make and best of all, they’re vegan.
Making pancakes from scratch is something that sounds hard and time consuming but this pancake batter is only 5 ingredients and requires no resting time. I hope you enjoy eating these as much as I do.
Serves 3-4 – Takes 30-40 minutes
- Margarine (to cook) – optional
- 2-3 ripe bananas
- 1 1/4 cups self-raising flour
- 1 2/3 cups milk (I used soy)
- 1 tbsp vanilla extract
- 4 heaped tbsp desiccated coconut, can replace with almond meal
- Slice banana and place in a large mixing bowl. Mash, leaving few lumps.
- Add flour to the mashed banana and mix through.
- Pour soy milk and vanilla, stir to incorporate.
- Add coconut, stir to incorporate.
- Preheat a non-stick pan on medium heat. Melt a teaspoon of margarine into the pan. Use a soup ladel to pour the batter into the pan. Flip when lots of bubbles appear on the surface, and the underside of the pancake is golden brown. Use more margarine for each pancake.
This Mexican tofu scramble is a great lunch or dinner. it’s fast, easy, full of protein and being vegan and gluten-free it’s perfect for anyone.
I made this dish for lunch and it was a hit for everyone that tried it. I hope you enjoy it too.
Serves 4 – Takes 15 minutes
- 1 packet (300g) of extra firm tofu
- 1 tin (420g) of red kidney beans (you can use black beans)
- 1 zuchinni/corguette- chopped
- 1 heaped tbsp tomato paste
- 2-3 cloves of garlic- crushed
- 2 tbsp extra virgin olive oil
- 1 tbsp paprika (I used smoked)
- 1 tbsp ground cumin
- 1 tbsp ground coriander seeds
- 1 tbsp garlic powder
- 1/4 tbsp onion powder
- 1 tbsp dried oregano
- 1/2 tbsp chilli flakes (or based on your chilli tolerance)
- 1-2 cups of water
- Heat oil on high in a non-stick pan
- Add garlic and cook until golden brown
- Add kidney beans and the zuchinni, cooking for a few minutes.
- Add all the spices and stir through the beans and zuchinni.
- Pat dry and roughly chop the tofu into small pieces. Add to the beans and zuchinni. As well as 1 cup of water.
- Stir mixture, add tomato paste, and cook until water evaporates. If needed, add more water to continue cooking the mixture and to add more flavour to the tofu scramble.
This is a delicious lunch or snack, perfect for when you want some delicious quickly. It’s vegan and nut-free, with pesto, sun dried tomatoes and capers making it packed full of flavour.
This was my lunch a few days ago. It tastes great when paired with my apple and quinoa salad:
Serves 1, Pesto serves 4-6 – Takes 20 minutes
Ingredients for pesto:
- 1/2 cup of pepitas
- 3 handfuls of basil
- The juice of 1/4 of a lemon
- Extra virgin olive oil
- 1 handful baby spinach leaves
Ingredients for roll:
- 1 roll- I used an Italian herb roll
- 1/2 tomato, sliced
- 4 Semi dried tomatoes, cut into small pieces
- 1/2 tbsp capers
Method for pesto:
- Place pepitas in a dry pan on medium heat to toast, stirring occasionally to prevent burning.
- Place pepitas in a mortar and pestle and crush into small pieces, until no whole seeds are left.
- Remove seeds and crush basil and spinach, reincorporate the seeds, add lemon juice and as much olive oil as you would like.
Method for roll:
- Cut a roll in half and add pesto generously. Add sliced tomatoes and grill for a few minutes, until the tomatoes are warmed.
- Add sun-dried tomatoes and capers to the roll and serve.
This is my favourite salad, it’s deliciously addictive and full of iron, protein and good fats. This vegan, gluten free and nut free salad will satisfy any house guest.
This salad is a perfect accompaniment to just about any lunch or dinner. I was served a similar salad with pomegranate at a restaurant which was absolutely delicious and had to make it myself, when I realised that using dried cranberries and chopped apple makes it both easier but more balanced.
Serves 4-6 – Takes 15 minutes
- 1/3 cup quinoa (I used tri-colour)
- 1 apple (pink lady, royal gala, Fuji)
- 120 rocket (arugula)
- 4-5 tablespoons pepitas or favourite seed
- 1/2 cup dried cranberries
- Extra virgin olive oil
- Balsamic vinegar
- Optional: 1/2 tsb balsamic glaze (can replace with liquid sweetener)
- Soak dried cranberries in boiling water for 5 minutes, then drain.
- Cook quinoa until soft, 8-10 minutes, then drain.
- Place quinoa and dried cranberries in a large bowl, drizzle in olive oil, vinegar, and balsamic glaze (or sweetener).
- Wash rocket (arugula) and place in the large bowl.
- Cut the apple into small pieces, place into bowl and coat in some vinegar, to stop it turning brown.
- Add pepitas and toss salad.