Choc Hazelnut Raspberry Cookies (vegan) Reipe Ingredients: Dry: 1 cup almond meal 1 cup hazelnut meal 3/4 cup of oat flour 1 cup coconut sugar 1/4 cup cocoa powder 1 tablespoon ground flaxseed Pinch of salt Wet: 1/3 cup coconut oil, melted 1/4 cup almond milk vanilla essence *Optional Handful of frozen raspberries…
I never thought I’d say this…But orange cake is better than chocolate cake! Well at least this one is I’m excited to be sharing this easy 5-INGREDIENT ORANGE LOAF (vegan) All you need are some oranges, pantry basics, blender & oven Ingredients: Cake: 2 cups self-raising flour 3/4 cup almond meal 2 medium Oranges…
Bringing back this old favourite of mine today! I used my go-to healthy frosting recipe made from tofu! But if tofu isn’t your thing then feel free to use a cream cheese or yoghurt and get creative This epic creation is ultra moist, packed with warm spices, boosted with our best-selling Hawaiian Salted Vanilla Protein…
EASY HOT CROSS BUFFINS This one is for those of you who want to do Easter baking and don’t have the patience to wait for bread to riseThese healthy “Buffins” are so easy to make and a great snack! I opted to use chocolate chips inside but you can use dried fruit if that tickles…
Ingredients: Marinate the shrimp: defrost 2 cups of key west shrimp marinate with 1 1/4 tbsp olive 1 tsp paprika 1 1/2 tsp salt 1 tsp pepper 1 tsp onion salt 1 tsp parsley seasoning 1 tsp minced garlic 1 shallot minced Make the pasta: 1 box of pasta 2 cups of arugula 1 tbsp…
Haven’t felt particularly inspired or excited to create much of anything lately, but making and shooting (and eating) this was a blast and the most fun I’ve had in the kitchen recently.this salad is fresh, herbaceous and spicy and you need it in your life. Happy Monday! Ingredients For The Larb 1 block (16 oz)…
It’s peak season for peaches here in the south at the moment and I wanted to use them in a savory setting that is not salad or salsa (shocking I know, considering I practically live off salad). While I love summertime and want it to last forever, another part of me is starting to get…
I’ve been seeing all these posts about pressing then freezing tofu before using it in recipes. The freezing supposedly expands the water crystals and renders a much meatier and more sauce absorbent texture once the tofu is thawed. Well, I gave it a try and it works! My tofu soaked up flavors beautifully and had…
Even before becoming plantbased I was never big on meat or seafood lovers pizzas. Mushrooms on the other hand have always held a special place in my heart and I think they just don’t get enough appreciation. The different texture and flavors of mushrooms on this pizza made it such a fun culinary experience, specially…
Ingredients: 1 box Classic Cheddar Style Vegan Mac1 can chili beans, not drained1 medium zucchini, chopped1 large carrot, chopped1 large celery stalk, chopped1 small onion, chopped2 cloves garlic, minced1 tbsp avocado oil½ tsp each smoked paprika, cumin and coriander1 tsp saltHandful fresh basil to serve Method In a skillet heat up the oil then add…