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! =)

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 Fruit Tarts With Custard Filling

A great little dessert to share with a special someone or have it all to yourself, It's an easy recipe anyone can make for Valentines Day or any time of the year.


Make 4-5 Tarts

Ingredients Base
1 cup SR/ Flour
3/4 cup Sugar
1/2 cup Dairy Free Butter (room Temperature)
1 cup Desiccated Coconut 

Ingredients Filling
2 cups Soy Milk
2 tsp Vanilla Extract
1 Tbsp Corn Flour
1 Tbsp Sugar 
3 tsp Water

Ingredients Glaze
1 Tbsp Sugar
1 Tbsp Rice Syrup
1 Tbsp Water

Instructions 
1. Make the custard first to chill, Add the milk, sugar and vanilla to a sauce pan bring it to the start of a boil.
2. In a cup add the corn flour and 3 tsp of water and mix till there's no lumps.
3. Take the pot off the stove and add the flour to the milk whisking and put it back on the heat turning it down slightly so to not boil, It's ready when it coats the back of a spoon or drips slowly off a spoon.
4. Set the custard aside to chill well.
5. Make the base, Add the flour, sugar and coconut to a large bowl and mix to combine, Add the butter and mix using clean hands till it come together to form a ball.
6. Using small pie tins fill with the base mixture evenly pressing it down into every corner, cut off excess around the top, pop on a tray and bake in a preheated oven 180C, 350F, Gas 4, for 10 minutes and checking every 5 minutes till golden brown.
7. Take out and cool slightly before releasing them from the tins, Leave to cool completely.
8. Give the custard a mix and add enough to each tart top with any fresh fruit of your choice, Put in fridge till you make the glaze.
9. In a small sauce pan add the Sugar, rice syrup and water, Bring to a boil continuously stirring for 1 minute, Using a pastry brush dipped into the glaze brush each tart.  Enjoy!  =)

 

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!  =)  
 

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!  =) 
 

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!  =)

Easter Cake

This is evidence of the fact that I should stick to cooking rather than decorating cakes, But it gives an idea on how to decorate one if you have a more artistic hand than I....I shall now stick to cooking ;)
                                                                                                                                 


Ingredients                                        
Pre-Baked Cake (vegan)
Shredded Coconut
Dessicated Coconut
Green Food Coloring (vegan)
Chocolate Bunny and Eggs (vegan)
Butter cream (vegan) (Icing sugar,dairy free butter, soy milk)

Have fun with it that's the most important thing. :) Happy Easter Everyone!  =)

Double Chocolate Vegan Hot Cross Buns

Recipe adapted from CookingwithKarma can be found on YouTube, Just in time for Easter are these yummy chocolate hot cross buns, My partner doesn't like fruit buns or bread so I had to think how  I could make chocolate ones, Here they are! *update she is vegan now check her channel out!

Ingredients
2 sachets of Yeast or 14 grams (add to warm milk and stir, set aside to froth up)
3-3/4 cups Plain Flour
1/4 cup Castor Sugar
3-4 Tbsp Cocoa powder
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1-1+ 1/2 cup Vegan Choc Chips
1/3 cup + 2 Tbsp Vegan Butter melted and cooled
300mls Warm Soy Milk
1 Egg worth of Egg Re-placer 

Instructions 
Preheat oven to 180.C.... After combining yeast and warm milk sift flour, cocoa powder and spices in a large bowl, Add sugar and stir.... Then add butter milk mixture, egg replacer and chocolate chips and stir well till it starts to form a dough.
On a clean bench scatter some flour over and start kneading the dough about 10mins until it becomes elastic, spray a large bowl with cooking spray and pop the dough in to it and cover with plastic wrap and a tea towel, sit it in a draft free warm spot for approx. 1 hour, Remove from bowl and "knock it back" (punch the air out of it) and give it a slight knead again not too long, form a log shape with it and cut it into about 10-12 round buns pop them onto a greased lined tray giving them enough space around each bun to expand, cover again and set aside for another 45mins- an hour and pop into the oven till golden or as dark as you like you can tell if they are done by tapping lightly on the bottom and it should sound hollow. Enjoy!   =)
 

Vegan Red Velvet Cupcakes with Cream Cheese Frosting

                                                                              

These beauties i made with the use of Beetroot also, I love using beetroot for coloring, These are perfect for Valentines Day! Makes approx 12.

Ingredients
1-1/4 cup Plain Flour
1 cup Sugar
1 cup Water
1/3 cup Cocoa Powder
1/3 cup Vegan Butter
2 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Apple Cider Vinegar
1/2 tsp Salt
2 tsp Beetroot Juice (from juicing it or grating and straining)
2 tsp Red vegan Food Coloring (till you get the desired color)

Instructions
Preheat oven to 170C,In a large bowl add dry ingredients combine well, Add all the dry ingredients and mix well till combined, Pour batter into cupcake liners, Cook till a skewer inserted into them comes out clean. Leave to cool before icing. For Vegan Cream Cheese frosting see Here. Enjoy!!  =)

Buttery Vegan Shortbread

Ingredients
2 cups Plain Flour
1 cup Rice Flour
250gms firmly packed Vegan Butter
2/3 cup Icing Sugar sifted, (More for individual taste)


Instructions
Preheat oven to 150-160C, In a stand mixer or hand mixer, Add Butter and Sugar and whip till creamy, Slowly add Flours with mixer on low till all flour is used up, It should form a ball, On a floured surface bring the dough together and wrap with plastic wrap and pop into fridge to chill for 30mins.
After it's chilled, Portion it out into two and for a nice round ball and start to roll it out using a rolling pin making sure you keep the surface floured so not to stick, I prefer mine to be fairly thin but you can have them thicker it's up to you, using a cookie cutter cut out the shapes and pop them on to cookie sheets lined and into the oven till they are dry to touch or only "just" starting to lightly golden on the edges no longer!  Enjoy!  =)

Bundaberg Rum Balls "Mini Vegan Xmas Puddings"

Growing up, our Christmases were "Australian" traditional with an English influence, Would have been perfect if it would snow too! Though back then I didn't like rum balls, But as i grew i found i loved them.
This is my take on rum balls.

Ingredients
2x Boxes of 3pkt Oreos ...approx 205.5gms each pack (If you have more that's fine too)
4 Tbsp Cocoa Powder
4 Tbsp Icing Sugar
1 Tub Tofutti Cream Cheese
3/4 cup Desiccated Coconut (more if you desire a dryer mix)
1 small bottle Bundaberg Rum approx 50ml or (Essence to taste for a not so adult batch)
1/2 cup vegan white chocolate buttons
I used Sour Patch Kids for jellies

Instructions
In a food processor add the cookies chop to a fine crumb, Add cream cheese, Cocoa, Rum and Icing Sugar mix well to combine, Tip out into a big bowl and add some coconut and stir add a little more and stir again till it comes together and isn't runny (should be a mouldable paste) form into even balls pop onto a tray in to the freezer to chill for an hour.
In a small ramekin add the chocolate buttons and put into microwave to melt for 1 min and stir, Drizzle the top of each ball so it looks like cream and add chopped jellies to make it look like mistletoe, while still warm so they stick, Pop back into the freezer to keep firm till serving, They don't last long sitting around in the warmer climates, Will last 3+weeks in freezer. Enjoy!  =)

Vegan Swamp Soup with Sausage Debris

Ingredients
1-2 onions diced
1 clove Garlic diced
4 Broccoli Heads (more for more people)
1 cup of frozen Peas
1-2 large potatoes (again more for extra people)
1 handful of baby spinach
vegetable stock powder to taste
water to cover

Instructions
Chop roughly the broccoli and stalks and set aside, Add the Onions to the pot and diced garlic cook till see through, Add broccoli, Peas, Potatoes, Stock, Water, and cook stirring occasionally on a simmer till the potatoes are tender, At this point taste for seasoning turn off the stove and add spinach, The heat still remaining will wilt it...Blend and serve with vegan sausage logs and sticks. Enjoy!  =)

                                                             

Vegan Mexican Rice Stuffed Jack O Lanterns

Ingredients
2-3 cups Cooked Rice
1 Onion diced
1 can or pkt Nut Meat/ TVP
1 tsp onion salt
1 tsp Cayenne pepper, (more if you like it spicy)  
1 tsp Garlic powder
1 Tbsp Mexican spices
1 can Crushed or diced Tomatoes
2-3tsp stock powder
1/2 cup water
As many orange or yellow peppers you like

Instructions
Preheat oven 180C, In a large fry pan, Add onions till golden and add Mince stir though 2mins, add tomatoes keep cooking a further 2mins, add all the spices and stock and water, It shouldn't be too wet but have a bit of sauce. Always!!! taste as you go!
Add enough rice to soak up most of the juices stirring it well....Cut faces into your peppers any way you like and cut the core in the top out neatly to reseal them before cooking, Hull the seeds and veins gently and stuff them with the mixture, Pop their tops back on, Spray a deep, high sided dish with cooking spray, and place them into it, Give them a light spray also and put foil over them loosely.
Pop them into a preheated oven 180C for 45-50mins and remove foil and pop back in a further 15mins to color slightly.  Enjoy!   =)