Gooey Vegan Peppermint Patty Balls

These are very versatile, You can add anything you like to them really and come up with you own ideas, these are just another spin off from my Nanna's Peppermint Christmas Balls but made all chocolatey.

Ingredients 
1 packet of Choc Ripple Biscuits (or any plain sweet chocolate biscuits)
1 can Coconut Condensed Milk
1 small box After Dinner Mints (check ingredients for vegan ones)
1 cup Desiccated Coconut or Cocoa Powder
Instructions 
1. Crush the biscuits to a fine sand using a processor
2. Chop the after dinner mints into small squares and add them to the biscuits
3. Add the coconut condensed milk and still well to combine
4. Roll in to balls and coat in coconut or cocoa powder Enjoy!  =)

Nanna's Vegan Peppermint Christmas Balls

These have been in my family for many years, I think one of the most memorable flavors that remind me of Christmas is peppermint, and it is great to have one of these little balls after a big lunch or dinner. I am happy to share her recipe with you, so you can enjoy it too.

Ingredients
1 packet of Nice biscuits or any plain sweet vegan alternative (even choc ripple)
1 can of Coconut Condensed Milk
1 pack of peppermint Candy Canes
1 cup Desiccated Coconut


Instructions
1. Using a processor chop up the candy canes till  fine crumbles or chunks if you like, if you don't have a processor put them inside a bag and hit them with a rolling pin.
2. Do the same with the biscuits till a fine sand.
3. Add biscuit crumbs to a bowl add the candy cane crumbs and mix then add the can of condensed milk and mix well.
4. spoon large teaspoonfuls into your palm and roll into balls coat in coconut and refrigerate.   Enjoy!  =)  
 

Spiced Vegan Apple Turnovers

These are super easy for all skill levels, Something fast to whip up if you need it, Best eaten on the first day if you like them crispy.


Ingredients
1 large Tin Pie Apple (can use fresh just cook down)
3 Tbsp Brown sugar
2-3 tsp Cinnamon
Sheets of frozen puff pastry (1sheet makes 2-3 turnovers depending on size)
1 chilled can Coconut Cream water removed
Icing sugar for sweetness and decoration 


Instructions
1. Add the cinnamon and brown sugar to the apple and stir well and leave.
2. Once the pastry has thawed enough cut it in to 3 strips and fold each piece over to see how they will look.
3. Open them up and add a dessert spoon of apple filling to each only on center on one half.
4. fold them back over and press down all three sides firmly or using a fork pinch each side to seal.
5. Place in pre heated oven at 170C, around 325°F and gas mark 3 till golden brown and crisp.
6. Set aside to cool, and start whipping the coconut cream with a Tbsp of icing sugar till fluffy and stiff.
7. Once the turnovers are completely cooled, pipe the cream into each and Enjoy!   =)
 

Vegan Pizza Pockets

Went for something different for lunch today, I haven't had Pizza Pockets in years and when I did have them they weren't anything special, I changed that!

Makes approx 13

Ingredients
Pizza Dough
4 Vegan BBQ Sausages sliced
1 small red Capsicum
1 small Onion Sliced
Tomato paste
Fresh Moxarella Cheese Recipe I go to
herbs for top


Instructions 
Preheat oven 170C roll out the dough and cut into 13-14 squares.

Roughly flatten out one piece and add some tomato paste then some cheese and about 4-5 pieces of sausage a small amount of onion and capsicum, I prefer pineapple on mine so I left off capsicum,

Bring up all four corners and pinch together crimping a seal at the bottom to help it to stay closed...some will burst open if they are too full.
Continue to do all of them and brush with oil or spray and sprinkle with herbs.
Put them in to the oven till golden brown and sound hollow when tapped.  Enjoy!!  =) 

 
 

Rustic Vegan Lentil Pie

Ok so it's not the most attractive pie ever and it's no surprise that I am not the greatest pie maker, But really to me it's the taste that matters not the look, and believe me this tastes wonderful.

Ingredients Pastry
2 cups Plain Flour
1/2-1 cup Ice Water
3/4 cup cold firm vegan Butter
1/2 tsp Salt

Instructions
In a large bowl add the flour and firm butter and salt using a knife cut through the flour till the butter breaks up and starts to mix in to the flour to form crumbs, try not to use your hands as they will melt the butter and you wont get a nice flaky pastry.
Once the butter is mostly combined start adding the water a bit at a time... it might require only 1/2 cup of water not a full cup, mix it through till it is still slightly dry and form a rough ball trying not to get it too warm with your hands, and wrap it in plastic wrap and refrigerate for 30mins-1hr.


Ingredients Filling 
3+1/2 cups Soaked Lentils
1+1/2 Onions diced
2 Cloves Garlic minced
2 Tbsp Nutritional yeast
2 Tbsp vegan Beef stock powder
1 Tbsp Tamari/Soysauce
3 Tbsp Tomato Paste
1 Tbsp Potato Starch/Corn Starch
3 cups Water

Instructions 
The filling can be made ahead of time or at this point, In a saucepan add the onions in a small amount of oil and cook till tender add the garlic and cook for 2 mins.
Add the lentils and cook for 5 mins stirring now and then, add the tomato paste, nutritional yeast, stock, soy sauce and potato starch and cook stirring for a further 4mins to cook the flour taste out.
Add the water now and cook down till most of the liquid is evaporated out and has thickened, You may want to add a small amount more liquid so it doesn't go dry turn off the stove and put a lid on it and let it sit for 20 mins till it cools slightly.



 
Preheat oven to 170C and lightly spray a spring form pan, On a clean dry floured surface cut the pastry in to two, 3/4 for the bottom and 1/4 for the top, Quickly roll out the bottom half big enough to fit the base and sides of the pan, place it into the pan pressing lightly into the pan if any holes form just use any excess that may be over the edge and press it in to fill the spots (if any) Pour the filling in and roll the top half of pastry and place it on the top, cut any major excess hanging over and be as creative as you like with the edges....this is rustic so doesn't have to be perfect ;) 
Put steam holes in the top and brush with non dairy milk or butter melted or even spray oil and bake for 45mins-1hr or till the top looks golden and sounds hollow when tapped.  Enjoy!  =)

2 Ingredient "Vegan Chocolate Fudge"

This really was a fluke, I haven't made fudge to success before now and it turned out wonderfully!
This can't be easier, It really takes as long as it does for the chocolate to melt.


Ingredients
2 Cups of Dairy Free dark Chocolate Chips
1 Can of Coconut Sweetened Condensed Milk
(Optional) 1 tsp Vanilla 


Instructions 
Line a slice tin with baking paper, In a medium microwave safe bowl... add Condensed Milk and Chocolate Chips put in microwave for 2 mins checking after 1 minute and stirring. Every microwave is different and make take more or less time to melt.

When melted and stirred, add Vanilla if you like and mix and pour into the tray/dish and smooth evenly.

Refrigerate for 30mins and cut into pieces.  Enjoy!  =)

 

Vegan Pumpkin Spice Cup Cakes

I've gone pumpkin crazy, I even dream of pumpkins and it isn't even fall here in Australia...But! Since it's my favorite time of the year, I go all out.

Ingredients
1+1/2 cups + 2 Tbsp Plain Flour
2/3 cup Sugar
1/4 cup Brown Sugar
1 tsp Baking Powder
1 tsp Baking Soda
 1 cup Pumpkin Puree
1+1/2 tsp Pumpkin spice
1/2 cup Vegetable oil
1/2 cup Soy Milk
1 tsp Vinegar
1/4 tsp Salt

Cream Cheese Frosting 
1 Tub Tofutti Cream Cheese
3 Tbsp Lemon Juice
1-2 cups Icing sugar (powdered sugar)
2 Tbsp Dairy free Butter
Just combine with hand held beaters, chill till serving 

Instructions
In a bowl add the flour, Spices, sugar, baking soda and baking powder and salt, now whisk it well.
Add the oil, vinegar, pumpkin and milk and mix well, It should be a thick batter consistency.
Add patty pans to a cup cake tin and scoop our almost a full scoop of batter to each liner, Pop them in a pre heated oven 170C till golden and spring back in the center when touched, Leave over night for best results.  Enjoy!  =) 
 

Easy "Vegan Peppermint Choc Chip No-Churn Ice Cream"

Here's one you DON"T need an ice Cream maker for and Just 2 simple ingredients gets you an easy ice cream base, And you can add any flavor you like to it after that! I don't eat ice cream very often, But Sometimes when I want some it's always so expensive
I decided to make my own for half the price and double the quantity of bought ice cream.

Ingredients
2 refrigerated cans Coconut Cream (water tipped off)
1 can Sweetened Condensed Milk I use
Peppermint Essence
Green Food Coloring (optional)


Instructions
Making sure the stand mixer bowl is chilled for best results, Add the coconut cream and mix on medium speed till it starts to thicken, Add the condensed milk now and mix again.
Now add the food coloring a drop at a time till the desired color, turn off mixer when it is fluffy. Add the choc chips now and stir through, Put into containers and pop in the freezer for 3-4 hrs. Enjoy!  =)

Halloween Vegan Kitty Litter Cake

I started making Halloween things last year and it grew popular, So I'm keeping the tradition going.
This is a basic vegan chocolate cake recipe HERE! but I poked holes into the cake after it cooled and gave it a good drizzle of Kahlua (is vegan) to soak up.
I used the glaze from the same recipe and then added Nice biscuits (is vegan) crushed on top, For the little poops I used Oreos (are vegan in AU) crushed with some tofutti cream cheese mixed and made by hand. Enjoy!  =)

Vegan Mango Mousse Cheesecake

There's just one word to describe these....Yum!  These are for the serious cheesecake lover, Sweet and creamy. I was never a lover of Mango but these are my new favorite way to have it. Yes! there are many ways to make a dessert like this more healthy...but, in moderation everything is good :)

Ingredients
2 tubs Tofutti Cream Cheese (sat at room temp)
3-4 Mangoes or canned 
1 can of Condensed Milk I use
1 cup of Coconut Cream
5 Tbsp lemon Juice
1 pkt Nice Biscuits (any plain sweet biscuits vegan)
1/2 cup Butter

Instructions
In a blender add the mangoes and blend till liquefied and set aside. 
In a food processor add the biscuits and process till sand texture, put in to a bowl and add the butter mix to combine and starts to clump.
Scoop in to glasses or mini spring form pans and press down till firm, Put in to the fridge while you get on to the next stage.
Add the cream cheese to a mixer and slowly mix till no lumps appear, Add the coconut cream, condensed milk and mix on a higher speed till well incorporated, Add half of the mango puree now and lemon juice... mix well on high till it becomes light and fluffy (mousse like) get the glasses and spoon any way you like the mixture into the glasses, Add the reminder of mango puree to each glass.
Put the glasses back into the fridge to chill, This amount makes enough for 6-8 people or one large cheesecake but must be frozen to serve and has no binding agents in it, Can halve the recipe.  Enjoy!  =)
 

Vegan Carrot Dogs

I'm sure you have seen these on other blogs, And I'm not taking credit for the invention of these wonderful things, These are just my take on the Carrot Hotdog, I bet if you made these for the kids they wouldn't know the difference. A much healthier alternative to processed "meat"

Ingredients
med/large Carrots peeled and shaped 
2 tsp Liquid Smoke
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 cup water
1/2 cup Soy Sauce
2 Tbsp Brown Sugar
Dairy free butter
vegetable oil
Onions sliced

Instructions
In a pot over high heat bring carrots to a boil and check them regularly by inserting a knife in to them, They will be ready when the knife slides in easy but still with a little give.
Fry up the onions in some oil and butter till golden brown and set aside, 
When cooked put the carrots into a cold water bath to chill while you set about making the marinade,
In a long container or zip lock bag add the liquid smoke, onion powder, garlic powder, water, soy sauce and brown sugar mix well and add the carrots to it cover and refrigerate overnight or 2 days.
When you are ready to cook them, heat a pan over medium/high heat and cook them turning to brown them on every side, You can add some of the marinade to them while cooking but not a lot at a time as they wont brown just stew. I used mustard on my buns which gave it a nice savory flavor.  Enjoy!  =)   
 

Jamaican Vegan Chickenless Curry

                                                                                  

I'm sharing this delicious recipe from a lovely girl Tamisha who is no longer with us, You should check out her recipes on YouTube "saveyonfoods" she was awesome and inspired me to make a few of her dishes, and it was her that helped me make and not be afraid of seitan.

Ingredients 
5 Potatoes cubed
1 Whole bulb Garlic diced/minced
1/2 cup Curry Powder
2 Tbsp Black Pepper
3-4 Tbsp Salt
1/4-1/2 cup Chicken stock powder
1/4 cup Cayenne Pepper
1 cup vegan Butter
4 cups water (just cover the ingredients)

Ingredients for Seitan
3 cups of Wheat Gluten Flour I get this from my local health food shop
2 cups water
1/4 cup soy sauce
(You can add any flavors you like)

Instructions 
In a large bowl add the flour water and soy sauce, Stir till combined and give it a little knead,
cut small pieces off and add to a large pot add 4 cups water and potatoes you don't want to add too much water just cover the surface, Add the remaining ingredients of the curry apart from the butter, The seitan will puff up and float at this point... but it will cook down and mix in eventually, once the potatoes begin to soften add the butter and once melted turn off stove. Enjoy! =)

 

Vegan Almond Cruch

                                                                           

Keeping in line with my tradition of crunch snacks, I have made a new one and it's no less Delicious.
If you pack this in the kids lunch box or for work for a snack, I promise these will be a great satisfying snack to keep you and them going for the rest of the day.


Ingredients
1/4 cup Rice Malt Syrup
1/4 tsp Salt
1 Tbsp Raw Sugar
2 cups Roasted Almonds


Instructions
In a small sauce pan, Add the rice syrup, sugar, and salt and stir till dissolved and starting to boil, Boil for 2 mins stirring, Add the almonds slowly and stir till all coated reasonably well, Pour into a baking paper lined small slice tin, the bigger it is the more spread out your crunch will be.
pop in to a preheated oven at 170C and bake slightly for 10mins checking every 5 mins, Take out of the oven and leave it to set and cool fully and cut or break into pieces.  Enjoy!  =)
 

Falafels

                                                                                   

I tried Falafels years ago and have to admit I didn't like them really, I tried them again since going vegan, and I absolutely love them and could happily eat them every meal.
So I made my own and now I am even more in love.

Makes approx 17-20 falafels

Ingredients
375gm Packet of Dried Chick Peas (soaked overnight)
1 large Onion chop roughly
2-3 cloves Garlic
1 Bunch Parsley
1/2 Bunch Coriander
2-3 tsp Coriander Powder
2-3 tsp Paprika
2 tsp Clove Powder
2-3 tsp Cumin Powder
1/2 tsp Bi Carb of Soda
1 Tbsp Flax Meal and 2 Tbsp Water mix (if you need binder)
Salt to taste


Instructions
In a food processor add the Chick peas, Onion, Garlic, Parsley, Coriander and Salt...Pulse till it becomes fine but not a mushy consistency.
Add all the spices and Bi carb and Flax now if you need it, mix well to combine taste for more spice or salt, Form balls or any shape you like and in a fry pan add a decent amount of oil over medium heat fry each side till dark golden brown color. Serve as finger food, In wraps, on sandwiches the sky's the limit. Enjoy!  =)

                                                                          

 
 

Crispy Vegan Cauliflower Wings

                                                                                

After a few failed attempts...I give you.. Crispy Cauliflower Wings! These are yummy and hard to stop eating, I look forward to spring and planting more cauliflowers to make more of this.

Ingredients
1 head of Cauliflower flourettes
1 cup Flour or Chick pea flour
1/2 tsp Bi carb Soda
1-2 Tbsp vegetable stock powder
2 tsp Garlic powder
2 tsp Onion powder
pepper
4-5 pieces of fresh bread in to crumbs
water to make it a runny batter

Instructions
Pre-heat oven to 180C, In a bowl mix all ingredients except for the cauliflower to form a runny batter, Not too thin needs to stick, Coat each piece of cauliflower in the batter and then in to the bread crumbs pop them on to a tray and give them a light spray with oil or keep the fat free and put them in to the oven turning every 10-15mins, Serve as a side or as the main star!  Enjoy! =) 

Vegan Vietnamese Pho

                                                                              

We aren't in a position to be able to eat out, We do grab a soy latte if we go down town on occasion, But I really love Asian cuisine but it's too expensive to eat out these days unless it's a birthday.
I have made this a few times now to get the flavors spot on, And to be fair I can't stop eating it. Recipe was shared in a vegan group by Adriana JC and I adapted it from there. Another recipe made using the awesome Fry Family Food Co. Australia products.

*Makes 14 serves

Ingredients
4 med-large Onions (sliced)
1 kg Carrots (sliced on angle)
2-3 Red Peppers/Capsicum (Sliced)
300gms Snow Peas (Sliced length ways)
4-5 heads of Broccoli (cut in to Florette's) 
1 piece or 2 tsp Ginger grated finely
Whole Bulb Garlic Minced + couple cloves extra
6 small fresh Red Chilies (chopped finely) you may want less just taste
4-500ml Vegan Soy Sauce
7ltrs Cold Water
Vegetable Stock Powder (massel tastes the best)
2 tsp dried Chili Flakes (omit if you don't like hot)
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
2 Bunches Bok Choy (in whole or chop)
any noodles you like I like Rice Vermicelli
Sesame seeds to garnish

Instructions 
In a 10-15ltr Stock pot on med/high, Add the onions and a dash of oil to help fry it a little can use water to make it fat free, Add the garlic and chilies, fry till the onions start to go translucent and add the carrots stirring till the onions start to color slightly now add the water and stock powder to taste.
Add the soy sauce now and dump in the broccoli and cook for 3 mins we want them to still have green color now add the capsicum, snow peas and turn down heat to med/low and cook for 1-2 mins and add the chicken strips and bok choy stir it.
when the bok choy wilts down, add the noodles they wont take long to soften, Turn off the heat and serve, I made 14 serves + 4 stocks for future dishes from it.
Enjoy!  =) 


 

 

Vegan Chocolate Chip Blondies

                                                                               

Like a lot of my recipes they aren't for dieters (wink wink) let's just say... this make a nice treat and something good to share with others to take the guilt off you :-)

Ingredients
1 cup Plain Flour
3/4 cup Dairy free Butter (melted)
1 cup of Sugar
1 tsp Baking Powder
1 tsp Vanilla
1/4 tsp Salt
1/4-1/2 cup Choc Chips

Instructions
Pre-heat oven 160C, In a bowl add the flour, sugar and mix, Add the baking powder salt mix again
Add the melted butter and vanilla combine well.
Lastly add the choc chips and incorporate them, Spread the mixture in to a square slice tin and press the mixture into the corners, Bake for approx 15-20mins I like mine chewy in the center and slightly crunchy on the outside so anytime after 15mins they will start to change color and become firm to the touch, Pull them out and set them aside to cool before removing them from the tin.  Enjoy!  =)

Chili Vegan Carne

                                                                             

Something to warm you up on those cold cold nights, I love spicy foods and I made this to suit my taste buds so you may want to adjust to suit your own and just taste along the way.

Ingredients
2 cups TVP soaked in water (see directions on packet)
1 can Kidney Beans
1 can Diced Tomatoes
2 cloves Garlic minced
1 medium Onion diced
3 Tbsp Tomato Paste
1 cup Beef Stock
2-4 tsp Dried Chili Flakes
Salt and Pepper to taste

Instructions
In a large fry pan fry off the onions and garlic till the onions become translucent, Add the mince now and stir through.
Add the tomatoes and beans now stir well to combine, And add the chili, Stock, and tomato paste taste for salt and pepper, Cook for 6mins stirring now and then over simmer, Serve with Boiled or steamed rice. Enjoy!  =)

Vegan Blueberry Muffins

                                                                               

These make a simple tasty breakfast or snack, I love them fresh from the hot oven, with a little dairy free butter, They aren't too sweet just a hint of sweetness.

Ingredients
1+1/8 cups Plain Flour
1/4 cup Firmly Packed Brown Sugar (extra 2Tbsp if you like more sweetness)
1 tsp baking Soda
Pinch Salt
2/3 cup Frozen Blueberries
1 cup Soy Milk or any dairy free milk
2 Tbsp Flax Meal mixed with 3 Tbsp warm water
1/3 cup + 2 tsp Dairy Free Butter
1 tsp Vanilla extract

Instructions
Preheat oven 180C, In a large bowl, Add flour, brown sugar, baking soda and salt and stir to combine.
Add butter, milk, berries, flax mixture and vanilla, Now mix well, Line a muffin tray with patty pans and using an ice cream scoop, Scoop out mixture evenly between 10-12 pans.
Pop in to the oven till golden brown and cooked through,  Enjoy!   =)

 

Vegan Muffin Pizza's

Lately it seems I don't have much time to even eat let alone post a recipe, So I thought of a very fast meal for nights like these, These may be something you've seen before... but these are my take on a fast pizza night.

Ingredients
Breakfast Muffins (English Muffins)
Tomato Paste or Pizza Sauce
Onion Sliced
Pineapple Crushed or Pieces
Capsicum (Red Bell Pepper)
vegan Mozzarella Cheese Find Here!
Bio Cheese or any Vegan cheese
Basically, any topping you like that's Cruelty Free =)
sprinkle with dried Basil and Oregano

Bake in an oven on 170-180C, 350F, 4 Gas mark, till crispy and golden, Enjoy!  =)

Vegan Roasted Vegetable Pasta

Really a simple meal, The hardest part is peeling the veggies!


Ingredients
1 pkt Whole Grain Pasta
2 Zucchini (sliced)
1/4 of a large Sweet Potato (bite size pieces)
1/2 head Broccoli (in florettes)
5 Mushrooms sliced
1 Red Capsicum/Bell Pepper sliced
1 Red Onion sliced
2 cloves Garlic minced
2 tsp dried Oregano
small bunch Basil chopped
1/2 cup Vegetable stock water
1 can Diced Tomatoes

Instructions
Pre-heat oven to 180C, Add all the vegetables minus tomatoes unless they are fresh to a lined baking tray, either add a small amount of oil or leave them as you wish and add the oregano now and stir to coat them.... and pop them in the oven and check after 20 mins and give then another stir place them back in for a further 15 mins till they are cooked, Leave aside till you have made the rest.
In a saucepan of boiling water add the pasta and cook till tender and drain, Put back on the stove and add stock and tomatoes stirring well bring it to heat and add the vegetables now and basil, Combine well and taste for seasoning, Serves 4 meals with a nice crusty bread. Enjoy!  =)

They smell so yummy at this point!