Hawaiian Crunch

My love affair with Lolly Gobble Bliss Bombs sent me on a journey to find a way to make them into something else...And I did!

I have now had my quota for the rest of this year and maybe next although, If you could lose weight and eat these too I wouldn't eat anything else.


Ingredients
1x 175gm pkt Lolly Gobble Bliss Bombs
2x 100gm Blocks Sweet William Milk Chocolate
3-4 Tbsp Shredded Coconut
3 Tbsp Unsalted Peanuts

Instructions

1. Break up chcocolate and place into a microwave safe bowl and melt at 30sec intervals and stir till it's fully melted. Alternatively melt in double boiler on stove top.
2.  Open a Packet of Lolly Gobble Bliss Bombs and to the packet add the Coconut and Peanuts and then add the melted Chocolate and shake as best you can coating well you can use a bowl if you like, Some might not be fully coated and this is fine!
3. On two large baking trays lined with baking paper or foil, add the contents of the bag scattering them loosley as you can.
4. I made this twice and made a slice with the first one, I pour the dry ingredients in a bowl and added the melted chocolate stired and poured into a small slice tin.
5. Pop it into the fridge for 30 mins,    Enjoy!  =)

  
 

Vegan Rocky Road

This is more just a make up as you go along type of thing,  because you can't go wrong with adding whatever you really like to this, I mean I am sure you have had Rocky Road before so I wasn't the one that came up with it nor can I take that credit...but this is my vegan version. I made way too much and I will eat the lot if my partner doesn't hide it from me 😊

This makes enough to feed an army

Ingredients
3x 300 Gms Dark Chocolate Sweet Williams Baking Buttons
2x Large pkt Sourpatch Kids
150 Gms Pastachios
1/2 Cup Unsalted Peanuts
1/4-1/2 Cup Dried Cranberries
1pkt Oreos or Choc Ripple broken up


Instructions
Combine all the ingredients in to a large bowl except chocolate give a little stir, Melt chocolate in a microwave in microwave safe bowl 30secs a time and check and stir or on stove top with double boiler, Pour the melted chocolate over the ingredience and stir to combine well, Place in linned slice tin or smallish baking tray and chill in fridge for an hour and cut. Enjoy! =)

Cauliflower Burger Ring Bites

You saw it here first! Yes Burger Rings made into an ingredient, I have been wanting to make something with the burger ring dust for a long time since finding out Burger Rings were vegan and burger rings are one of Australia's favorite chips most of us were brought up having then from time to time and I have always loved them. So this is a celebration of Burger Rings recipe.

makes enough for two for a snack

Watch You Need

1x 100gram pkt Burger Rings

5 Individual large Cauliflower florets

3 Tbsp Flax Meal + 1/2 cup Water mixed set aside (add more water if it thickens)

Instructions  

1. Cut the florets in to bite size pieces
2. In a food processor or alike add the burger rings and blitz till crumbs
3. dip each bite-size cauliflower into the flaxmeal mix and dunk into the burger ring dust coating well and pressing gently but firmly to make sure the crumbs hold to your bites.

• I used an Air fryer to make these at 185 degree celsius for 15mins but check every 5 mins, This can be made in an oven also but just watch it, I tried frying these but you will need to add bread crumbs to the burger ring dust to fry them as the dust is light and delicate and falls off in the oil
• I made a mac and cheese balls and tried to fry them but they fell appart, it could be possible using bread crumbs mixed in to the dust and as long as you mac and cheese is gloopy and cheesey enough to hold together.

The BEST Vegan Egg Yolk

After a long few months of health problems, I am finally on the mend and ready for a new line of recipes to share with you.

I was reminiscing about how Andy and I used to enjoy our Sunday sleep-in and big breakfast many years ago, We would love our runny fried eggs on toast, we would even have it for a dinner here and there if we were feeling lazy. It got me thinking of what an egg yolks consistency is like and the flavor also and remembering my childhood and having Lecithin sprinkled over my cereals and loving it so much I'd eat it with a spoon.

I was thinking I wonder if I could make some sort of egg yolk using it, it has that fatty texture reminiscent of egg yolk, maybe by adding a few subtle flavors to make it as close to an egg yolk flavor as I can it could work out just right...and, it did!

I know there's products out there on the market selling power you mix with water but I can assure you this tastes great and has a scary similar texture to the real thing and it isn't always accessible to everyone and the price can be hairy when you don't get a lot of your money.

I hope this recipe is enjoyed by you and your family.

*Recipe makes enough yolk for 4 people or alternatively used as egg dip for french toast or as a crumb binder

Ingredients 

3 Tbsp Lecithin Granules

1 Cup Hot Water

3 Tbsp Nutritional Yeast (or to taste)

1/4 tsp Onion Powder

Sprinkle of Tumeric

Sprinkle of Salt and White Pepper (to taste)

Pinch of Black Salt (optional but recommended)

1. Add all the ingredients and half the water to any blender and blend till emulsified, drizzling the water in to get the desired consistency (adjust where necessary)
2. Great for toast soldiers! though I haven't tried it...it might be good for french toast, it's also great for breading or as a binder.  Enjoy! :-) 

Vegan Prawn Sesame Toast

I don't know about you, but I love Asian cuisine it has to be my favorite.
Just prior to going vegan and not being a seafood lover I discovered prawn toast....just the regular one in the frozen section mind you, but it was enough for me to love it. I have made it one of the few things on my short journey of must haves, to veganise and finally, I found vegan prawns of all things so I began to put some traditional Asian flavors together and created this...masterpiece...even if I do say so myself :-)

Makes enough paste for 8 slices of bread

Ingredients
10-12 Vegan Prawns
3 Tbsps Spring Onions Chopped
1 tsp fresh Ginger grated  
1 Tbsp Soy Sauce 
1/2 tsp Sesame oil
1 tsp Tahini
1 small Clove of Garlic
1 Flax Egg (1 Tbsp flax meal 2 Tbsp water mix)
S&P to taste (I used approx 1/4 tsp salt)
8 Slices couple day old bread


Instructions
1. In a processor add all the ingredients except the bread, and process till a paste.

2. Pop into the fridge till it's needed or can be frozen till you need it.... if not using it within 3 days

3. Cut the crust from the bread, if you like thinner crunchier toast lightly roll each piece of bread (but not till it's as flat as a pancake) you want some texture there.
4. Add a thin layer of paste to each slice and cut into quarters, dip the filling side into sesame seeds.
5. On a lined tray, spray lightly with spray oil (optional) and add each piece bottom side down filling side up and brush gently, each piece with a little oil (optional) but it gives it a crunchier texture and cook till they are golden brown and crispy!      Enjoy!  :-)   

 

Vegan Biscotten Torte

Well this little beauty turned out just the way I remembered, I was brought up having this at Christmas time and birthday's and it was my favorite.
It was my Nan that would make this, One year when I was 15 she asked me what I want for my birthday cake and I asked for this! This is not a cake more a slice.... a very rich slice.

 Can be frozen ahead of time ready for Christmas 
Ingredients 
2 Packets Nice Biscuits (or and plain sweet biscuits/cookies) I used about 2+1/4 pkts for a large slice

Vienna Cream
250gms vegan Butter room temp
3+1/2 cups Icing Sugar
4 Tbsp Soy Milk.

Kahlua approx 1/4 cup or (any coffee liqueur that is vegan or make a shot of espresso) for dunking the biscuits.


Instructions 
1. In a stand mixer or using hand held, beat the butter to get some air into it and gradually add the sugar a 1/2 cup at a time and a the milk till it's smooth and fluffy and well incorporated, chill in fridge for 30mins.
2. In a shallow dish add the Kahlua for dunking on the biscuits.
3. On a flat surface put down enough foil to wrap the slice once you put it together, and start dunking each biscuit all over well but not so it's falling appart, and lay a row of 2 or 3 biscuits down going across and as many biscuits going down length ways, keep going till you are happy with the size of the base of the first layer, spread a layer of cream over the first layer of biscuits being careful not to press too hard, then top off the cream with the next layer of brushed biscuits and alternate with cream and so on till you have the desired size of slice to suit you, Set in freezer till firm to wrap in the remaining foil. *I used a chocolate icing as that's the way it was always made at home, However.... 

*I recommend making extra Vienna Cream (1+3/4 cup Icing Sug, 125gms Butter, 2 Tbsp milk) for the outside covering the slice as the icing can be quite sweet 

Vegan Buttermilk Waffles

So, We have bought a waffle maker to start a potato "diet" soon and we had to christen it.
I had never created a recipe for waffles because I'd never made them before, surely it couldn't be that hard...they are like pancakes really, how hard could it be? I was right! soft and airy inside sweet crispy waffly texture outside.

Ingredients
2 cups vegan Buttermilk (2 cups milk 2 tsp apple cider vinegar and stir)
2 cups Plain Flour
3 Tbsp Melted vegan Butter
4 tsp Sugar
1 tsp Vanilla
3 tsp Baking Powder

Instructions
1. Place dry ingredients into a bowl and stir
2. Add wet ingredients to dry and mix well (add a splash more milk if it needs it) should be a runny batter not watery or too thick.
3. Pour into waffle machine and cook till golden crispy and puffed. Serve hot with vegan butter and maple syrup or ice cream.  Enjoy!   =)

Bee Free Honey Joys

Who else loved the Honey Joys at parties as a kid? I have a love of using rice syrup as a replacement for honey and it works so well even in these, It must have been 30+ years (show my age) since I've had one of these that I forgot how good they are, next time you are holding a party for your child or just because....make these.

Ingredients
1/2 cup vegan butter
1/3 cup Sugar
1 Tbsp Brown Rice Syrup
4 cups Corn Flakes

Instructions
1. Into a small saucepan add the butter, sugar, and rice syrup till it gets foamy.
2. Into a large bowl add the corn flakes and pour the liquid into the corn flakes and stir well.
3. Spoon mixture into patty pans and put into oven at 160C for 10-15mins, take out and set aside to cool.
Enjoy!  =) 

Vegan Chicken Salt

Vegan Chicken Salt IS a thing!
I have noticed how many vegans and vegetarians and of course people that just want to have chicken salt without the cruelty say.... is there a vegan friendly chicken salt available? Well here it is and the best part you can make it yourself with just a few spices you may already have in your spice rack.
Most chicken salts on the market are made with actual chicken skin, some contain MSG which you can use in this recipe if you wish, but that is purely optional.

Ingredients
4 Tbsp massel Chicken Stock powder
1 tsp White Pepper
1/4 tsp Dried Sage
1/4 tsp Turmeric
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Celery Salt
1 tsp Nutritional Yeast
3+1/2 tsp Castor Sugar (or super fine sugar)

Instructions
Add the celery salt and nutritional yeast to pestle and mortar and grind till fine, add it to the rest and shake well and use.
Enjoy!  =)

Vegan Bounty Bars

Bounty Bar! These have to be mine and my partner Andy's favorite, We don't have to miss out on them either and we get a whole lot more then one bar too. I made these a few years ago when I wasn't vegan and to recreate them now this way is great.


Ingredients
2 cups Desiccated Coconut
1 can Coconut Condensed Milk
2 Tbsp Soy Milk Powder
approx 1 +1/2 cups worth Dark Chocolate Buttons  (or any vegan dark block chocolate)

Instructions
1. Line a tray with baking paper set aside, Add the Coconut, Condensed milk and Milk powder to a bowl and mix well.
2. Form bars or balls whatever shape you like and place into freezer to firm up 30mins to an hour.
3. Melt chocolate and dip each bar into the chocolate and drip excess off, put on lined tray and pop back into the fridge till set.  Enjoy! =)

Vegan Cheesy Chicken & Broccoli Calzone

I have to say these little babies are so delicious. After experimenting with flavors one morning and thinking how great it would be to make it a filling in a Calzone....Brilliant!!! The possibilities are endless to the fillings you can have in them but really, you must try this one.

Ingredients
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1/2 head of Broccoli in Florette's
3/4 Tub of Tofutti Cream Cheese (at room temp)
1/2 Block Bio Cheese (or 2 cups of any vegan grated cheese)
2 Tbsp Nutritional Yeast
3 Cloves of Garlic
2 tsp Vegetable Stock Powder
1 large Onion diced
Salt & Pepper 
Pizza Dough

Instruction
1. Pre-heat oven to 170C, Fry off the onion and garlic till translucent, Chop the strips into cubes.
2. In a bowl add all the ingredients for the filling and mix well adding the onion and garlic also  
3. It should be a crumbly mix instead of wet.
4. Cut dough in half or any size you want, roll out into a pizza shape trying to make the edge slightly thinner than the center as it will be crimped and doubled when closing them.
5. Add a good amount of the filling and take one edge and stretch it over the other side creating a half moon.
6. Press lightly around the filling to expel the air out and you should have about an inch of dough around the edge.
7. Crimp an edge binding the seam closed either using your finger or you can use a fork by pressing down along the edge to seal it closed.
8. Bake it till golden brown on top and bottom.  Enjoy!  =)  

 

Vegan Chicken and Quinoa Balls

If you are a fan of Quinoa and simple meal ideas then these are for you, They have very little fat if you are looking for a healthier choice too.

Makes approx 15

Ingredients
Half a small brown Onion diced
3 cloves of Garlic minced
2 Tbsp Soy Sauce
2 Tbsp Sesame Seeds
1/2 tsp Vegetable stock powder (optional)
1 generous tsp Fresh Oregano chopped
1 generous tsp fresh Parsley chopped 
1/2 cup Quinoa
1 cup Water (for Quinoa)
The Vegg using the direction on the back for 2-3 eggs (optional)
1 pkt of Match Ground Chicken Here!
Salt & Pepper to taste
Instructions
1. Pre-heat oven to 180C, bring the Quinoa to a boil and turn down very low and cover till all water has absorbed.
2. Add onions and garlic to a pan and lightly fry to remove any raw taste.
3. In a bowl add the vegan chicken and all the other ingredients including onions and garlic and mix well.
4.  Add the quinoa and mix thoroughly again, form into balls almost the size of a golf ball and pop them on a paper lined tray, Bake for 20mins or till golden brown. Serve any way you like these are even nice dipped into hommus once cold or with roasted vegetables and gravy. Enjoy!  =)
 

Vegan Satay Chicken & Spinach Pizza

I wanted to try something new with a very different pizza flavor, This one is so tasty, Using the Rice Protein & Chia Stir Fry Strips and the Satay Sauce really make a great team for this delicious meal.

Ingredients
1 Packet Rice Protein & Chia Stir Fry Strips (will make two large)
small handful baby spinach
Satay Sauce Find Here!
1 small Onion (Diced)
dried Oregano and Basil
Salt to Taste
Fresh Moxarella Cheese Find Here!
Pizza Dough I used Instructions
1. On a pizza tray preferably with holes, add a small amount of Satay sauce to the Chicken strips set in fridge for an hour (optional)
2. Add some Satay sauce to the base to almost all the way to edge
3. Add the Onion next just a sprinkle over the base, and add some spinach
4. Add the Chicken strips and Moxarella cheese in blobs, Sprinkle with basil and oregano and salt
and bake 180C for 20mins or till it is golden brown, Add some more spinach to wilt on top and serve!  Enjoy!  =) 

 

Thin & Crispy No Knead Pizza Dough

I truly love thin and crispy bases, It has a yummy flavor that reminds me of little Italian pizza shop pizzas and feels light and crisp how a thin and crispy pizza should be. I can't stand the thought of wanting pizzas for dinner to think of having to stand there kneading the dough...too much work! So this recipe makes it so much easier, just mix and leave it.

Ingredients
3 cups Plain Flour
1+1/2 cups Water (at room temp)
1/4 tsp Salt
1/4 tsp Sugar
1 tsp Dry Active Yeast
Extra Flour for dusting 

Instructions
1. Add the flour to a large bowl, add the yeast to one side of the bowl, the salt to the opposite side to the yeast, and Add the sugar and stir the dry ingredients together.
2. Gradually add the water in....add about 1 cup and dribble the rest in as you need it, once the dough had absorbed the water it should be tacky to the touch, just give it a small mix with your hands and leave it in the bowl cover with plastic wrap, set aside in a draft free spot over night, It should stay untouched for minimum 12 hrs to develop the gluten strands, for best results anytime over 16hrs on wards, you can refrigerate if you want to use it after 3 days.
4. For cooking 180C 20mins or till golden. Enjoy! =)  

Easy Vegan Satay Sauce

This is a lovely sauce to marinade with or brush on vegetable skewers or even a base for a pizza
It's so simple to make with most ingredients people have already.

Ingredients
1 Small Onion (peeled cut into 4)
1 Clove Garlic
2 Tbsp thick Soy Sauce, I Use 
1/2 cup raw Cashews
1 Tbsp Brown Sugar
3 Tbsp Peanut Butter
1/4 cup Water
salt to taste


Instructions 
1. Add all the ingredients to a good blender and blend till smooth as you like.
Enjoy!  =)

*If it's too runny for a pizza sauce add a tsp of corn flour and pour into a small pot and cook till it thickens.  

Creamiest Vegan Chicken Pot Pies

I created the filling for these last year to try out on my in laws whom are omnivores, I always get worried I can't fool them but, I'm not sure why I worry as I do fool them every time.
They thought they weren't vegan at first and loved them so much they went back for seconds and thirds, since then I make them all the time and made them at Christmas time and fooled the rest of the family and the kids too. Made with the wonderful Fry Family Food Co. Australia, Rice Protein & Chia Stir Fry Strips

Alternatively you can chill the mixture and make sausage rolls with it too


makes 4 large ramekin pies or 14 small pies  

Ingredients 
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1 can or 1 cup Coconut Cream
1/4 cup Tofutti Cream Cheese
1 cup Fresh Moxarella Cheese Recipe Here!
1 cup Soy Milk
1 Tbsp Veg Stock powder
1 cup frozen Peas & Corn
1 med Onion Diced
2 Tbsp Nutritional Yeast Flakes
Salt & Pepper to taste
5 Sage leaves chopped
Puff Pastry Sheets approx 2 per 4 large pies

Instructions
1. Fry off onion till starting to color turn stove down to med/low, Chop the strips into small chunks and add to the onion.
2. Add the peas and corn and stir.
3. Add the coconut cream, Cheese, cream cheese, milk, stock,and nutritional yeast, stir well to incorporate, it shouldn't be too runny.
4. Taste and use salt and pepper and throw in the sage leaves and mix then turn off and set aside.
5. Cut out 4 large circles just slightly bigger than the ramekins, pour mixture into each ramekin and top with the pastry, cut a small hole in the top for steam to escape, brush with chick pea juice (Aquafaba) it creates a beautiful golden top when baked, pop in the oven 180C till golden brown and crispy.   Enjoy!  =)
 

 

RAW Lemon and Blackberry Slice

I am loving creating so many different ideas for raw things, in particular desserts it's unlimited the many different fruits available to create thing with.


Ingredients Base
1 cup Raw Almonds (soak overnight if you don't have a great blender)
1 cup shredded Coconut
9-11 Medool Dates (pitted)
2 Tbsp Cacao Powder
1/4 tsp Himalayan Pink Salt 

Ingredients Fillings
3 cups Raw Cashews (soak if needed)
3/4 cup Coconut Cream
1/2 cup Organic Rice Malt Syrup
1/4 tsp Himalayan Pink Salt
1 Tbsp + 2 tsp Lemon Juice
1 tsp Vanilla Extract
Zest of one Lemon 
125 grams Fresh Blackberries
remainder of the Lemon juiced extra
4 tsp Coconut Oil

For the chocolate drizzle: mix cacao powder, maple syrup or agave nectar and coconut oil in equal parts... melt if needed and stir, taste and adjust to your own liking.

Instructions
1. In a processor add all the ingredients for the base except dates and pulse till all incorporated well add the dates and process again, test to see if pinching a small amount in your fingers holds together, if not add another date at a time till it does.
2. In a square slice tin, with baking paper liner press the mixture into it evenly covering the whole base (you might have a small amount left over that you can freeze), you can use a class to roll the base while it's in the tin so it's one thickness. Pop in to the freezer till the filling is made. 
3. In a blender add the nuts, coconut cream, rice syrup,1 Tbsp + 2 tsp lemon juice, vanilla, and salt and blend till smooth, It should have a thick gloopy consistency and that's fine.
4. Scoop out about half into a bowl and leave the other half in the blender,  add the blackberries to the half in the blender and blend till all mixed in, pour into a clean bowl.
5. To the plain mixture add the remainder of the lemon juice and all the zest and mix and add 2 tsp of coconut oil and stir.
6. To the blackberry mixture add 2 tsp coconut oil and mix well.
7. Grab the base from the freezer and add the lemon mixture to it spreading it evenly, pop it back into the freezer for 10mins.
8. Now add the blackberry mixture to the top of the lemon mixture and put it back in the freezer till it's firm, This holds it's shape well in the fridge and doesn't need to be kept frozen...it's up to you.
9. Once it's firm slice it up anyway you like and drizzle with the melted raw chocolate if you like.
Enjoy!  =) 

 

 

Blue Heaven Swirl Vegan No-Churn Ice Cream

Just another flavor to add to the few on the blog already, I love this flavor it's really simple and easy, This isn't my own idea as I'm sure it's been done may times :)

Ingredients
2 cans Coconut Cream (liquid removed)
1 can Coconut Condensed Milk
Blue Heaven Topping Areoplane brand

Vanilla Extract

Instructions
1. Beat the coconut cream till it's starts to go fluffy and add the condensed milk and bring it back to the same constancy.
2. Add the vanilla beat it in.
3. Add a small amount of ice cream mixture to the container you will use to store it, and add a squirt of blue heaven then add more ice cream mixture and a squirt of the syrup till all the ice cream is used up, get a knife and gently make a swirling pattern trying not to mix the colors to well. Freeze and Enjoy!  =) 

Blueberry Muffin Vegan After Workout Smoothie

This is my after workout smoothie I have most day's, I change it up sometimes and add some fruit juice or chia seeds as well, but basically this has what you need prior to a workout to help repair the muscles.
An easy recipe when you have limited ingredients in the fridge!

 Ingredients
2 cups Soy Milk
1 cup Water or Fruit Juice
1/2 cup Rolled Oats (not quick oats)
2-3 Medool Dates or Maple Syrup to taste
1 cup Blueberries (frozen or fresh)

Instructions
Add all the ingredients to a good blender on high for 30-40 secs  Enjoy!  =)