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Ingredients:

  • 1 cup  plain flour

  • 1 tablespoon  sugar

  • 2 teaspoons  baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon vanilla extract

  • 1 tsp egg replacer like no egg

  • 1 cup coconut cream

  • 2 tablespoons nuttelex, melted

  • 2 ripe bananas, mashed

How to cook it:

1. Mix the flour, sugar, egg replacer, baking powder & salt in a bowl

2. In a separate bowl combine the vanilla, coconut cream, melted nuttelex and bananas and whisk thouroughly to blend.

3. Gently whisk the flour mixture into the liquid until just incorporated.allow the batter to rest for 5 minutes.

4. Heat a frypan & add a little nuttelex — add a heaped portion of batter into the pan and cook for 1-2 mins until underside is golden brown, flip and cook for 1-2 mins more until cooked through — Continue with remaining batter.

Happy eating!

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Chocolate Cake

This is an awesome chocolate cake recipe, it is really moist, stays together and super chocolatey. I took this recipe from La Dolce Vegan!

1 1/2 cups flour

1/3 cup cocoa

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1/3 cup oil

1 tbsp apple cider vinegar

1 tsp vanilla essence

1 cup cold water

Preheat oven to 175 C. Oil an 8 inch cake pan.

In a bowl stir together flour, cocoa, sugar, baking soda, and salt. Add oil, vinegar, vanilla, and water and stir til just combined.

Pour into the cake tin and bake for 30 – 35 minutes. Put a knife in the middle it should come out clean if it’s done. Let it cool completely before putting on the frosting.

Chocolate frosting

2 cups icing sugar

1/2 cup vegan margarine

1/4 cup cocoa

2 tbsp soy milk

1 tsp vanilla essence

pinch of salt

In a bowl mix all the ingredients together til smooth. Add to the cake when it is completely cool or it will drip off. x

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World Vegan Day is coming up again on the 1st November. It is an amazing day with lots of food, information, beauty products and lots of cruelty free goodness. For more info check out http://www.wvd.org.au

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Why not?

Animal Liberation Victoria are doing a 30 day, go vegan challenge. They will send you a full 30 day menu made by their chefs for free! Infact just by entering you could win $1000!

If you have been thinking about going vegetarian or vegan but dont really know what to eat, and are worried about being able to maintain a balanced diet, then this is the challenge for you!

Even if you are not successful in converting into a vegan or vege, you can still get a good handful of recipes you can cook that are animal friendly, and the more meat-free days you can achieve the happier our fellow animals will be!

here’s the link:

http://www.alv.org.au/veganchallenge.php

Give it a go and do something postive for our planet!

Rhianna xx

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Soy Vanilla Slices!

Vanilla slices take me back to being a kid on holidays with my family up at Port Elliot, a beach town a few hours outside of Adelaide. They remind me of long days at the beach, camping by the water and the daily visit to the famous bakery in Port Elliot, where of course I’d get a vanilla slice! I found this recipe for soy vanilla slice at – http://www.ivu.org/recipes/desserts/soy-j.html.

They turned out really well, If you like them as much as me, then you should check out that website and give them a try!

DSC04194

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Preheat oven to 190 degrees celcius

Grease a 9 inch spring form pan

Crust:

1/2 cup maple syrup

1/4 canola oil

1/2 cup peanut butter

1 tsp vanilla essence

1  cup plain flour

Filling:

4 x 8-ounce containers of tofutti better than cream cheese

1 x 12-ounce box silken tofu

1 1/4 cup caster sugar

1 tsp vanilla essence

1 cup smooth peanut butter

1/3 cup plain flour

Chocolate topping:

1/2 cup cocoa

1/2 cup maple syrup

1 tsp vanilla

Crust:

Combine in a bowl all crust ingredients til it forms a dough, you can add a little more flour or water til you reach the right consistency, you dont want it to be too dry or too sticky.

Press dough into the greased spring form pan and prick it with a fork. Bake in oven for 10 minutes. remove from oven and turn oven down to 175 C

Filling:

Combine cream cheese, and tofu in a food processor until smooth. Add peanut butter and process til smooth. Then add sugar, blend til smooth. Add flour and vanilla, blend and scrape down sides as necessary. Pour filling into the prepared pan. Place on top rack of the oven and also place a pan of water on the lower rack of the oven. Bake cake for 60 minutes. Turn off the oven and leave the cheesecake in for an additional hour. Once the hour is up remove from the oven and allow it to completely cool.

Chocolate topping:

Combine all ingredients and stir til smooth. spread it evenly over the cheesecake and then refrigerate for at least 8 hours or over night!

😀

and voila!

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