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Category Archives: soy free

Best ever gluten free sugar free vegan carob slice nom nom nom

Photos to come!

I made up this recipe yesterday and it received rave reviews. I tried some and have to admit, it was one of the better gluten free sweets I’ve ever made. The best thing about it is that it only takes about 15 mins in the oven max, and about 3 mins to throw together! Oh, and did I mention it tastes amazing?

Because I was in a hurry I didn’t measure the ingredients as I went, I just went on consistency to check that it was ok. Read the method for texture details, and let me know how yours go!


5 cups soaked cashews (this is the volume AFTER they are soaked)

2 cups dates, soaked in boiling water

1 cup tapioca starch

50ml coconut cream

1 tsp vanilla essence

1 cup dessicated coconut


3 cups Soaked cashews:

1 cup coconut cream

1/2 cup carob powder

1 cup dates soaked in boiling water

stevia leaf powder – 2 small pinches

1/2 tsp chocolate essence

1/2 tsp vanilla essence

dessicated coconut, to top.


You could be organised and soak your cashews overnight, or you could do what I do and gently simmer them for 10 mins. Depends on how raw you like to be 😉 Either way, you’ll be baking this slice a little bit!

Preheat oven to 180 degrees C

Drain the cashews and the dates. Put in food processor. Process until smooth. Then add rest of base ingredients. You should be able to easily mould it, and it shouldn’t be too sticky. It almost looks like you could eat it already. Press it into a lightly greased pan and bake for about  10 mins.

Meanwhile, prepare the topping. Drain cashews and dates. Process it all together in food processor. It should have a pudding like thickness- you should easily be able to smooth it over the base. If its too wet, add some more cashews. If its too dry, add some of the date water.

Spread it over the partially cooked base, and return to the oven for a few mins, about 5, until its hardened up a bit.

Sprinkle with coconut and serve!


Fruit sushi- vegan dessert sushi

Strawberry dessert sushi? Why not!

We’re definitely in the lead up to summer now, so I have started to cook a lot lighter, and I thought these were perfect for a light, summery meal. I was cooking with Nicola yesterday for the last time in 3 months :S She is going to Tauranga until February. Will miss cooking with you Nicola! 😦

It is also strawberry season which is amazing, so it was nice to be able to feature them here. I got these little gems right out of Colleen Patrick-Goudreau’s book “The vegan table” (page 122.) I more or less made them to her recipe, but made a few little tweaks- like gently rolling the sushi in lightly toasted coconut, and changing the sauce from strawberry to raspberry. Also, her recipe says that 1 cup of rice will make 36 pieces of this, and I multiplied the recipe by 4 and it only made 38! Confusing. They also look the same size as the ones in her photo on page 120. Ah well, it’s a beautiful recipe, and people loved them!

Vegan, gluten free and seasonal!


4 cups sushi rice

4 cups coconut milk

4 cups water

8 tablespoons raw sugar/ 48 drops liquid stevia

small pinch himalayan salt

Small amount of good quality seedless fruit jam, slightly blended so it’s smooth

500 grams fresh strawberries, thinly sliced

2 cups dessicated coconut, lightly toasted.

Put the rice, coco milk and water in a pot. Bring to the boil. Stir often otherwise it will stick. Then, simmer for about 20 mins until all liquid is evaporated. I needed to add about another 2 cups of water more than the recipe said. Especially when almost all liquid is gone, stir often.

Now add the sweetener and salt, mix thoroughly and put into a long shallow tray to cool. I just whacked it in the fridge for an hour. 😉

After an hour, take a small handful of rice and mould it into an oblongy shape. Toss it in the coconut. Now, on top of each piece, spread a small amount of jam, and into the jam, stick the strawberries! Genius!

Serve them with this sauce

Raspberry reduction sauce:

1L frozen raspberries

3 tablespoons balsamic vinegar

3/4 cup more of the jam you used (optional)

a big pinch black pepper

1/4 cup orange juice (I actually used orange and mango and it was wildly successful)

1 cup water.

Boil everything until the raspberries are all broken down and the liquid has reduced heaps. It should look syrupy. Blend with stick mixer for a couple of seconds, and serve with the sushi.

So all in all an excellent recipe!


Homemade instant hot millet cereal with vanilla and coconut

Ok, so this isn’t anything showy. Just a warm, tasty and nourishing way to start the day. I’m living by myself for the next two weeks, which is quite strange as I’m used to cooking for at least 4. In a past life, I wasn’t a particulaly healthy vegan, so if I was just cooking for one I’d just snack on whatever was lying around all day. So, I decided that at the beginning of this two weeks I’d invest some time to make some quick and healthy breakfast and lunch options that I could have on hand when I need a quick meal. Enter hot millet porridge. I made the hugest batch of this- a premix of toasted ground millet, cinnamon, cardamom, coconut, linseeds, pumpkin seeds and sunflower seeds. You could add dried fruits or nuts too if you liked. Then all is required to prepare it is to put 3/4 of a cup of this in a saucepan with 1 1/2 cups boiling water, 1/2 cup non dairy milk and a teaspoon of natural vanilla essence and simmer for 2 mins.. voila, instant porridge. I know instant porridge is nothing new, but its much cheaper to buy whole millet, and cooking whole millet into a porridge takes about half an hour.. so, this is my new go to quick breakfast 🙂

Coconutty, vanilla infused instant millet cereal


Millet cereal pre mix

1L hulled millet grain

1/2 cup coconut

1/4 cup pumpkin seeds

1/4cup sunflower seeds

1/8 cup linseeds

pinch of salt

1 tspn cardamom seeds, ground

1 tspn ground cinnamon



Roast the millet in a saucepan over a low heat. Here is a link from an earlier post I made on how to nicely roast millet. Once its done (about ten mins), take a cup of the cereal at a time and grind it all in a spice/ coffee grinder. You want it to be quite a fine powder. (I couldn’t get my food processor to break up the grains, maybe if you have a super processor you would be able to.) Toast the whole seeds. Now mix all ingredients together in a storage container. Add some dried fruit or nuts if desired.

To  cook, put 3/4 cup millet cereal in a saucepan with 1 1/2 cups boiling water and 1/2 cup non dairy milk (almond or soy is nice.) Add a splash of natural vanilla essence. Stir constantly as it bubbles for two mins.

Serve hot with fresh fruit, a dash more milk or soy yoghurt and a sprinkle of coconut!

Gluten free vegan crackers and cheese from scratch!

gluten, dairy, soy and sugar free cheese and crackers

I made this  “cheese” recipe the other day from Somer’s blog. Somer has a wonderful vegan blog, and you should all read it if you don’t already! Anyway, cheese made out of coconut cream? Well, why not? I left out the vegemite/ marmite in mine as they contain onions and garlic, and we didn’t have any vegan worcester sauce, but it was still sufficiently cheesy. I also used guar gum in place of xantham gum, and it seemed to do the trick!

roasted capsicum and olive cheez cracker perfection

I made this last Friday, and we’ve been eating it since. Today’s lunch features this cheese on buckwheat crackers (the ones I make all the time, here:  with roasted capsicum, toasted seeds, diced black olives and a salad of baby spinach, roasted pumpkin, more roasted capsicum, sundried tomatoes and asparagus. NOM!

This cheese grates! Hallelujah!


carrot and poppy savoury muffins

These babies went so fast I hardly had time to take a photo! (sorry about the bad photos :P)

Anyway, they didn’t rise quite as much as I’d hoped, but that really didn’t change the taste, which was pretty good if I do say so myself!

Carrot and poppy muffins.. gluten free, vegan, tasty!


3 cups buckwheat flour

1 cup quinoa flour

3.5 tspn baking powder

1 tspn baking soda

1/3 cup linseed, ground

3 Tbspn egg replacer, mixed with 5 tbspn water and then whisked to form a paste

1 tspn mustard powder

1/2 tspn himalayan salt

1/2 tspn paprika

1/3 cup nutritional yeast

4 medium carrots, finely grated

1/2 tbspn poppy seeds.

1/2 cup vegetable oil of your preferance

lots of water (see method)

nom nom!


Preheat oven to 180 degrees celcius. Grease and line 12 big muffin pans, or 24 small.

Mix flour, spices, seeds, yeast, baking powder and soda, salt and linseeds in a big bowl.

Mix carrots, oil, egg replacer and 2 cups of water in another bowl.

Pour carrot bowl into flour bowl, and fold through until just mixed.

Now, from this point I didn’t measure the water… Because buckwheat flour is quite absorbent, you’ll probably have to add a bit more water. You want it to be at the point where the batter is nice and runny, and there is just a little water sitting on the surface of the mixture  which is difficult to make form part of the batter- aka. perfect normal muffin batter thickness.

Put in oven for about 20- 25 mins, until a knife inserted into one comes out clean.

Let me know how they go! 🙂 X


Vegan “omelette” with greens, cauli mayo and stevia sweetened ketchup…

I used to be into omelettes in my omnivorous days, however its been 3 years since I last ate eggs, and until last week, I didn’t even know that vegan omelettes existed.. so I have been omeletteless for a long time. Enter Vegan Richa’s rendititon: I saved this recipe when I saw it last week and finally had the opportunity to try it. So. tasty.

Vegan omlette, sugarfree ketchup, paprika potatoes, salad and cauli mayo :)- what a feast!

I made a few changes to her recipe- I substituted hing for garlic powder, silver beet for spinach and extra linseed instead of oats. Her  instructions are awesome, so I don’t think I need to add anything else.. seriously, the black salt use is inspired.

So I was halfway through cooking these tasty morsels when I realised that I didn’t know what to serve them with- it needed to cook while I kept working on frying the main event. Eventually I decided on paprika roast potatoes, ketchup, salad and cauliflower mayo.

Vegan, sugar free, gluten free omlette wrap

Sugar free ketchup:

Tomato sauces are always packed with sugar to balance out the acidity of the tomatoes- liquid stevia was perfect instead.


3 cups diced tomatoes (I used canned, feel free to use fresh and boil them down  for about 20mins)

10 drops liquid stevia

1/2 a red capsicum/ bell pepper, diced finely

1/4 tspn cinnamon

1/4 tspn hing

4 cloves

1/2 tspn paprika

3 drops liquid smoke

1/4- 1/2 Himalayan salt, depending on salt preference.


Add all ingredients to a small saucepan and bring to the boil. Simmer until it thickens quite a lot, and lots of the water has boiled off (about 20mins.) Pick out the cloves, and if you like a smooth ketchup, whizz with a stick mixer for a couple of seconds. Done!

Cauliflower mayo:

I had heaps of prepped cauliflower sitting in the fridge asking to be used, so, cauliflower mayonnaise it was!

2 cups chopped cauliflower

3/4 cup suflower seeds

1/4 cup nutritioal yeast

2 Tbspns dijon mustard

1/2 cup lemon juice

1/2 cup water

1/4 cup oil

1/2 Tspn salt (Iused Himalayan)

1/8 tspn hing

1/2 Tspn black pepper

1/4 tspn cayenne pepper

1 tspn oregano (or other dried herbs, or a tablespoon of fresh herbs if you prefer) (dill tips might be nice, just a thought)


Add all ingredients to a food processor and process until smooth. I don’t have a fancy pants blender, and so to give it that smooth gloss that a high speed blender does I finished it off with the stick mixer for a couple of minutes. Somehow that whips it more into a gleaming “mayonnaise.”

Anyway, that is my lunch on this sunny Monday- I hope you have a beautiful Monday lunch too! X


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