Golden "Milk" (Plant-Based)

 

Warm up some light almond, oat, or soy milk with a teaspoon of: 

- turmeric

- a slice of fresh ginger

- a dash of cinnamon, and 

- a tiny pinch of black pepper. 

The black pepper contains piperine, which increases your body's absorption of the anti-inflammatory compounds in turmeric by up to 2,000%.

Vegan Date and Banana Bread

​Prep time: 15 minutes
Cook time: 50-60 minutes
Yield: 1 loaf (approx. 8-10 slices)

​Ingredients
​- 4 medium ripe bananas, mashed (frozen and thawed bananas work perfectly too)
​- ⅓ cup melted coconut oil (or neutral vegetable oil)
​- ¼ cup brown sugar (adjusts the texture and adds a rich caramel flavor)
​- 1 tsp vanilla extract
​- 2 cups self-raising flour (or 2 cups plain flour plus 3 tsp baking powder)
​- 1 tsp ground cinnamon
​- ½ tsp salt
​- ½ cup pitted dates, chopped into small pieces

​Method
- Preheat your oven to 180°C (160°C fan-forced). 

- Grease a standard loaf pan and line it with baking paper, leaving a bit of overhang on the sides so you can easily lift the loaf out later.
- ​In a large mixing bowl, thoroughly mash the 4 bananas with a fork until mostly smooth. 

- Pour in the melted coconut oil, brown sugar, and vanilla extract. 

- Whisk the wet ingredients together until the sugar begins to dissolve and the mixture is well combined.
- Sift the flour, ground cinnamon, and salt directly into the bowl with the wet ingredients. 

- Using a wooden spoon or spatula, fold the mixture together just until the flour disappears. 

- Be careful not to overmix, as this can make the bread dense. 

- Fold in the chopped dates until they are evenly distributed through the batter.
- Spoon the batter into your prepared loaf pan and smooth the top with your spatula. 

- Bake in the preheated oven for 50 to 60 minutes. 

- The banana bread is done when a skewer inserted into the center comes out clean. 

- Let the loaf cool in the pan for 10 minutes, then use the baking paper handles to lift it onto a wire rack to cool completely before slicing.

Vegan Blueberry Puff Pastry Galette

​Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4-6 servings

 
​Ingredients -  Blueberry Filling
​- 3 cups frozen blueberries (no need to thaw)
​- ¼ cup granulated sugar
​- 1 tbsp cornstarch
​- 1 tbsp fresh lemon juice
​- 1 tsp lemon zest (optional)
​- ½ tsp vanilla extract

​Ingredients -  Pastry
​- 1 sheet vegan puff pastry, thawed but still cold
- ​1 tbsp dairy-free milk (for brushing)
- ​1 tbsp brown sugar
​

Method

- Preheat your oven to 200°C (180°C fan-forced).

- Line a large baking sheet with baking paper.

- In a medium bowl, combine the frozen blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. 

- Toss gently until the blueberries are evenly coated and the cornstarch has dissolved into the juices.
- Place the thawed sheet of vegan puff pastry directly onto the prepared baking paper. 

- If needed, use a rolling pin to lightly roll it out into a slightly larger square or circle, keeping it about 3-5mm thick.
​- Pile the blueberry mixture into the center of the pastry, leaving a clean 4-5cm border all the way around the edges. Gently fold the edges of the pastry up and over the blueberry filling, pleating it as you go around. 

- The center of the fruit will remain exposed.
- Lightly brush the folded pastry border with the dairy-free milk

- Sprinkle the coarse sugar over the crust for crunch. 

- Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and deeply golden brown, and the blueberry filling is bubbling in the center. 

- Allow the galette to cool for at least 15 minutes before slicing so the juices can set.

Vegan Miso Ramen

​Prep time: 10 minutes
Cook time: 15 minutes
Yield: 3 servings

​Ingredients - Broth
​- 1 tbsp sesame oil, plus extra for serving
​- 3 tbsp cooking sake
​- 3 tbsp mirin
​- 8 cups (2 liters) water
​- 1 tbsp shiitake dashi powder
- ​3 tbsp soy sauce
- ​5 tbsp shiro (white) miso paste
​- 2 tsp rice wine vinegar

​Ingredients - Bowl
​- 1 pack (270g) organic ramen noodles
​- 1 pack (200g) garlic tofu puffs
​- 1 ½ cups frozen corn
- ​1 ½ cups broccoli florets, cut into bite-sized pieces
​- 1 large carrot, cut into thin matchsticks or peeled into ribbons

​Method
​- Heat the sesame oil in a large stockpot over medium heat. 

- Pour in the cooking sake and mirin, allowing the liquid to bubble rapidly for 1 minute to boil off the alcohol. 

- Add the water, shiitake dashi powder, and soy sauce. 

- Bring the mixture to a gentle simmer.

Miso and Infuse Tofu
​- Ladle approximately 1 cup of the warm broth from the pot into a small bowl. 

- Add the miso paste and rice wine vinegar the bowl and whisk thoroughly with a fork or small whisk until smooth and completely lump-free. 

- Reduce the stovetop heat to low, then stir the dissolved miso mixture back into the stockpot. 

- Add the garlic tofu puffs to the broth and keep warm on low heat; do not allow the broth to boil once the miso has been added.

​Noodles and Vegetables
​- Meanwhile, bring a separate large pot of unsalted water to a rolling boil. 

- Add the ramen noodles and cook according to the package instructions (approximately 4 minutes total). 

- During the final 2 minutes of cooking time, add the frozen corn and broccoli florets directly into the boiling noodle water. 

- Drain the noodles and vegetables thoroughly in a colander.

​Assemble and Serve
​- Divide the drained noodles, broccoli, and corn evenly among three large ramen bowls. 

- Top each bowl with the raw carrot ribbons. 

- Ladle the hot miso broth and garlic tofu puffs generously over the ingredients. 

- To finish, drizzle a few drops of fresh sesame oil. 

- Serve immediately.

Vegan Brownie Mug

Ingredients 
- 2 tablespoons oil
- 2 tablespoons water
- 4 tablespoons brown sugar, or coconut sugar, white sugar or cane sugar
- 2 tablespoons cocoa powder
- 4 tablespoons flour
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract

Method
- Add ingredients to a mug and stir.

- Place in your microwave for 60 seconds. - It's okay if it's slightly undercooked because it'll continue to cook while it cools. 

- It's better for it to be slightly undercooked than overcooked. 

- Remove and let cool for about 3 to 5 minutes. 

Fancy baked beans

- x1 tbsp olive oil

- x1 red onion, diced 

- x3 garlic cloves, peeled, sliced

- x1 jar sun-dried tomato, oil drained, diced

- x1 tomato paste sachet

- x1 can Butter beans, drained, rinsed

- x1/2 can coconut milk, to taste

- Noosh, to taste

- Handful of baby spinach 

- lemon juice 

- salt, pepper, paprika to taste

Vegan mushroom risotto (pressure cooker)

Ingredients
- 1 Tbsp olive oil
- 1 medium onion, Chopped
- 4 cups mushrooms, sliced
- 3 cloves garlic
- 2 cups arborio rice
- 4 & 1/2 cups vegetable stock
- 2 Tbsp vegan butter
- 1/2 cup noosh
- Salt & pepper to taste
- Fresh chopped parsley
- Vegan parmasan cheese


Steps
- Fry the onions, garlic, salt and pepper in the olive oil on a medium heat.

- Add the mushrooms and fry until soft and browned.

- Add the rice, coat in the oils and butter, and fry for a little bit.

- Then add the stock and nutritional yeast.

- Pressure cook for 14 minutes.

- Once the pressure cooking has stopped, melt the cheese through.

Serve with parsley as garnish.

Rum & raisin damper (breadmaker)

** This recipe is designed for the breadmaker **

2 tablespoons Oil

290ml Water

100ml plant-based milk

600g/ 4 cups Bread four

1 teaspoon Salt

1 tablespoon brown Sugar

6 teaspoons Baking Powder

1-1/2 cup raisins 

3 tablespoons rum 

Damper

3 1/2 cup self-raising flour
1 teaspoon salt, to taste
2 tablespoon sugar, to taste
40 gram butter
1/2 cup milk, approximately
1 1/4 cup water (approximately)

Method

1. Preheat oven to 200°C. Lightly grease an oven tray.

2. In a large bowl, sift flour, salt and sugar; rub in butter. Stir in milk and enough water to mix to a sticky dough.

3. On a floured surface, knead dough until just smooth. Place dough on oven tray; press into a 16cm round.

4. Cut a cross into top of dough, about 1cm (½-inch) deep. Brush dough with a little extra milk; sprinkle with a little extra flour. Bake about 45 minutes. Turn damper, top-side up, onto wire rack to cool.

How to bake while camping

5. Place a trivet in the base of a camp oven, if you have one; alternatively, the damper can be cooked directly on the base – you may need to elevate the oven further. Place the camp oven, elevated about 5cm, over hot coals to heat.

6. Place flour, salt and sugar in a large bowl. Rub in the butter; stir in milk and enough of the water to form a sticky dough. Knead dough on a floured surface until just smooth. Press into a 16cm round.

7. Cut a cross into top of dough, about 1cm deep. Sprinkle with a little extra flour. Place damper on trivet in camp oven.

8. Place lid on camp oven. Place hot coals on oven lid; most of the heat should be on the lid so the base doesn’t burn.

9.Bake damper for 20 minutes, rotating oven occasionally. Elevate further or reduce the coals underneath if the damper is browning too quickly on the base. Replace the coals on the lid with hot coals. Bake for a further 15 minutes or until damper is golden and sounds hollow when tapped. Stand for 10 minutes before slicing.

Check damper after 10 minutes, as many stoves aren’t evenly anchored to the floor. One side might cook more quickly; you may need to turn the tin around half-way through.

Rum and raisin damper

Adapted from Woman's Weekly 

Ingredients

1 cup (150g) raisins

1/4 cup (60ml) dark rum

2 cup (300g) self-raising flour

1/2 cup (110g) caster (superfine) sugar

2 tablespoon vegetable oil

1 cup unsweetened soy milk + 1 tbsp lemon juice or apple cider vinegar (Buttermilk alternative)

60 gram (2 ounces) Dairyfree butter 

Method

1. Combine raisins and rum in a small bowl.

2. Combine flour and sugar in a large bowl. Make a well in the centre, add raisin mixture, oil and enough buttermilk to mix to a soft sticky dough. Knead on a floured surface until smooth.

3. Press dough into a 15cm (6-inch) circle, place in a large greased camp oven. Cut a cross in the top of the dough about 1cm (½-inch) deep. Brush top with a little extra buttermilk; dust with a little extra flour.

4. Cook damper, covered, about 35 minutes or until damper sounds hollow when tapped.

5.  Serve damper warm with butter.

If you don’t fancy baking in a camp oven, bake at 200degC for about 30 minutes or until golden brown and damper sounds hollow when tapped lightly with fingers.

Ginger Bug

 A ginger bug is a wild-fermented starter culture—made from ginger, sugar, and water—used to create natural, probiotic, and fizzy sodas. It takes roughly 5–7 days to activate by daily feeding, after which it can ferment fruit juices or herbal teas into natural soda within 2–3 days of bottling. 

How to Start a Ginger Bug (Starter Culture)

Initial Mix: Combine 1 tbsp chopped/grated organic ginger (unpeeled), 1 tbsp sugar, and 1 cup water (chlorine-free) in a glass jar.

Daily Feedings: Every 24 hours, add 1 tbsp chopped ginger and 1 tbsp sugar, stirring well.

Active Stage: Within 3–7 days, the mixture will become bubbly and have a yeasty, ginger smell.

Maintenance: Once active, it can be kept in the fridge and fed once a week. 

How to Make Fermented Soda

Prepare Liquid: Mix 1/4 cup strained ginger bug with 3–4 cups of juice, sweetened tea, or herb infusion in a sealed container.

Ferment (Primary): Let it sit at room temperature for 1–3 days until it reaches the desired flavor and bubbly, active appearance.

Bottle and Carbonate (Secondary): Strain into flip-top bottles, adding more sugar if necessary to create carbonation. Let it sit on the counter for 1–7 days.

Refrigerate: Once fizzy, move to the refrigerator to slow down fermentation. Consume within 4 weeks. 

Best Practices

Safety: Use a plastic bottle to test for pressure to avoid exploding glass bottles.

Ingredients: Use organic ginger, as non-organic may be treated to prevent fermentation.

Tips: If the bug is slow, it may need more heat. If the mixture smells off or moldy, discard it. 

For detailed, step-by-step instructions on creating a ginger bug, including troubleshooting, you can refer to resources like this blog by simply living well and this guide Cultured Guru's blog

Green Pea Soup

- 1 tablespoon olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 15g chopped fresh parsley
- 2 tablespoon chopped fresh dill plus more for serving
- 700g frozen peas, slightly thawed
- 403 ml light coconut milk
- 2-3 cups vegetable broth use only 2 cups for a thicker soup
- salt and black pepper to taste

Vegan Cob Loaf

Ingredients

- 250g Packet frozen chopped spinach

- 40g Packet of French Onion soup

- Hand full vegan shredded Mozzarella cheese

- 225g vegan creamy cheese spread

- 300ml Vegenaise

- 1 Cob loaf

Method

- Pre heat oven to 100 degrees. Cut top off cob loaf and pull out bread in middle of cob leaving a well to fill.

- Thaw out spinach in microwave and drain excess water but squeezing hand fulls

- Place all ingredients together in a bowl and mix. Add extra Vegenaise to get consistency you want

- Place mixture into cob loaf and put lid back on

- Pop in the oven on a baking tray for 30 mins or until cheese soft and warm through.

Tip: Use the dough pulled out from cob to dip. Pull apart to bite sizes and cook with cob on tray till crunchy

Lazy Vegan Fried Rice

Ingredients 

- Cook 1 cup rice

- 1 chicken flavour vegan stock cube (Massel)

- Soy & Ginger Tofu, fried

- 1/2 cup frozen peas

- 1 bag steamed vegetables (corn, carrot, broccoli)

- 1 onion, diced

- 3 garlic cloves, sliced

- 1 nob ginger, sliced or julienned 

- Dash vegetable or peanut oil

Sauce 

- 2 tbsp Kecap Manis

- 1 tbsp Soy Sauce

- 1 tsp fresh Garlic, minced

-1 tsp Ginger, Freshly grated

- 1 tsp Rice Vinegar (Or a squeeze of lime/lemon)

- ½ tsp Sesame Oil

- 1 tsp Cornstarch 

- 1 tbsp water

Method

1) Cook rice in rice cooker with stock cube.

2) Fry tofu steaks and set to side, chop to cubes once cooled.

3) Cook peas in microwave for 2 minutes.

4) Microwave vegetables as per instructions.

5) Mix sauce ingredients together in a jug

5) Heat oil in pan on high heat, and fry onion, garlic and garlic until cooked.

7) Add the steamed the veg and fry until some colour appears.

8) Add the sauce, stir until it thickens up 

9) Add the tofu and rice and stir until any clumps disappear.

Stir Fry Sauce

 

3 Tbsp Kecap Manis

1 Tbsp Rice Wine Vinegar 

2 Tbsp Ginger

1 Garlic Clove

1 Tbsp Cornstarch 

1/4 Cup of Cold Water

/Or/

3 Tbsp Soy Sauce 

1.5 Tbsp Brown Sugar

1 Tbsp Rice Wine Vinegar 

2 Tbsp Ginger

1 Garlic Clove

1 Tbsp Cornstarch 

1/4 Cup of Cold Water

Green goddess salad dressing/pasta dressing

 1 shallot

1 garlic clove

1 avocado

150g spinach

100g pistachios

30g fresh basil

2 tbsp nutritional yeast

1 block silken tofu

1 tsp miso paste

1 lemon

1 tbsp extra virgin olive oil

Salt

Pepper

Splash of water (to loosen if required)

Rice Cooker Tofu Veg

- Rinse 1 cup of rice until it runs clear and add 1 cup of water

- Add 

*1/2 cup diced carrots, 

*2 sliced baby bok choy, 

*1/2 cup frozen edamame, and

*1/2 block of diced firm tofu.

- Mix together 

*2 tbsp soy sauce,

*1 tbsp dark soy sauce, 

*1 tbsp shaoxing wine, 

*1 tbsp sesame oil, 

*1 inch grated ginger, 

*1 minced garlic clove, and

*1/2 tbsp sugar.

- Drizzle over food

- Cover with lid and turn on rice cooker

SPRING ONION PANCAKES

also known as "cong you bing" is a delicious Chinese street food snack that's crispy, flaky, and loaded with the fresh, aromatic flavour of spring onions.

- 400g plain flour

- 200ml water

- 1/2 tsp salt

- 1 cup chopped spring onion

- Sesame oil, to brush

- Vegetable oil, to cook

To make the dough, combine flour and salt in a bowl. Slowly mix in water then bring together with your hands. Turn onto a

Zuzu and bunny muf mufs

 

Zu Zu Muf Mufs

Ingredients

Dry ingredients

▢3 cups (375g) all-purpose plain flour, spooned and leveled (note 1 for tips and alternatives)

▢¼ cup (12g) nutritional yeast, or to taste (note 2 if omitting)

▢1 tablespoon baking powder

▢½ teaspoon baking soda

▢1 tablespoon dried mixed Italian herbs, (note 3 for substitutes)

2 teaspoons garlic powder, or onion powder

▢½ teaspoon salt

Wet ingredients

▢1 ¼ cups (315g) dairy-free milk

▢½ cup (125g) light olive oil, or oil of choice

▢1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional)

▢~1 cup (150g) grated zucchini, (1 small to medium zucchini) (note 4 for substitutes)

▢~1 cup (100g) grated carrot, (1 medium carrot)

1 cup (120g) red capsicum (bell pepper), finely chopped, optional

▢½ cup (15g) baby spinach leaves, finely chopped, optional

To decorate (optional)

▢3 tablespoons (25g) raw pumpkin seeds (pepitas)

Instructions 

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Make the muffin batter:

Add all of the dry ingredients to a large mixing bowl and whisk until the mixture is well combined.

Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.

Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).

If desired, sprinkle pumpkin seeds on top of each muffin.

Baking and storing the muffins:

Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.

Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.

The muffins are best enjoyed at room temperature or slightly warmed up. They're delicious by themselves or with some vegan butter or avocado.

Bunny Muf Mufs 

Ingredients 

- 1 cup flour, I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute

- 1/2 teaspoon baking soda

- 1 teaspoon baking powder

- pinch salt

- 1/2 teaspoon cinnamon

- 1/4 cup nuteg

-  1/4 cup maple syrup

- 1/2 cup plant based milk

- 3 tablespoons nut butter (3/4 cup cashews blended with 1/2 cup water)

- 1 teaspoon vanilla extract

- 1 medium banana, mashed

- 1/2 cup carrot, grated

- 1/4 cup walnuts, chopped (optional) 

Instructions 

- Pre-heat oven to 180 degrees Celsius. Grease a 6 cup muffin tin.

- Sift together the flour, baking soda, baking powder, salt, and cinnamon.

- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.

- Gently stir in the grated carrot and nuts.

- Evenly spoon the mixture into the 6 muffin cups.

- Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.

- Let cool slightly and ENJOY!!

Adapted from Food with feeling.com

BLW

https://littleveganeats.co/vegan-carrot-cake-cupcakes/

https://www.babyledfeeding.com/20-vegan-baby-led-weaning-recipes/

Vegan teething biscuits 

Ingredients

▢2 ½ cups rolled oats

▢2 tbsp melted coconut oil

▢1 tsp vanilla extract

▢2 small ripe bananas

Ingredients

1 + 1/4 Cup Buckwheat Flour

100 g Coconut Butter

3-4 Tablespoons Water

200 g Silken Tofu

1 + 1/2 Tablespoons Nutritional Yeast

3-4 Sprigs Fresh Thyme

3 Tablespoons Soy Milk

Sprinkle Black Pepper

1 Onion – Finely diced

1 Handful Baby Leaf Spinach Finely chopped

½ Cup Button Baby Mushrooms Finely Chopped

¼ Cup Grated Vegan Cheese