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Vanilla Chia Breakfast Pudding

Parfait

Vanilla Chia Breakfast Pudding

Why wait until dessert when you can enjoy pudding for breakfast? What a great start to a morning right? The Buddhist Chef knows just how to create delicious indulgences with health at heart! And we love him for it!

This Vanilla Chia Breakfast Pudding is perfect when you are having some friends over for breaky and you want to show them that just because you are vegan doesn’t mean your meals are dull.

Ingredients: 

Crumble

  • 1 cup of rolled oats
  • 1/4 cup of  grated coconut
  • 1/4 cup of chopped walnuts
  • 2 teaspoons of coconut oil
  • 2 tablespoons of maple syrup
  • a pinch of salt

Pudding

  • 1 & 3/4 cups of full fat coconut milk
  • 2 tablespoons of maple syrup
  • 1/4 teaspoon of vanilla extract
  • 1/4 cup of whole chia seeds – buy them here
  • chocolate bark for topping

Instructions: 

  1. Preheat oven to 350F (175˚C)
  2. In a bowl, combine the oatmeal, grated coconut, walnuts, coconut oil, maple syrup and salt.
  3. Place on a baking sheet and bake for 15 minutes.

Parfait

  1. In a bowl, combine the coconut milk, the maple syrup, the vanilla extract and chia seeds.
  2. Mix well and refrigerate for at least 60 minutes.
  3. Pour the pudding into dessert cups, garnish with crumble and chocolate barks.

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Happy healthy cooking!

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Indian Chickpea Curry

Chickpea curry

Indian Chickpea Curry

There is nothing quite like a good Indian curry when it starts to get a bit chilly out, and as the colder seasons roll in the quicker and easier the meal the better! This Indian chickpea curry by the Happy Pear literally only takes 5 minutes to make is exactly what you need on those wintery-weekday nights when all you want to do is cuddle up under a blanket by the TV with a delicious hot and flavour-filled meal.

Ingredients:

  • ½ red onion
  • 2 tablespoons
  • olive oil
  • 1 clove of garlic
  • ½ thumb-sized piece of ginger
  • ½ a red chili
  • 1 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 400g tin chopped tomatoes
  • 1 400g tin coconut milk
  • 1 400g tin of chickpeas (drained and rinsed)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • small bunch of coriander
  • zest of ½ lime
  • juice of ½ lime
  • 1 avocado

Instructions:

  1. Heat the oil on a medium heat.
  2. Thinly slice the onion and garlic and add to the pan.
  3. Grate the ginger into the pan. No need to remove the skin!
  4. Thinly slice the chilli and add to the pan.
  5. Add the spices and cook for 30 seconds.
  6. Add the chopped tomatoes, coconut milk and chickpeas.
  7. Add the salt and pepper.
  8. Chop the coriander and add to the pan along with the lime zest.
  9. Add the lime juice, season to taste and serve with avocado and the grain of your choice.

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Happy healthy cooking!

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Smokey BBQ Jackfruit Wraps

Smokey BBQ Jackfruit Wraps

Smokey BBQ Jackfruit Wraps

Recipe by Avent Garde Vegan

“Jackfruit is a wonder of a fruit, highly nutritious & has a surprisingly meaty texture. Often compared to pulled pork! Covered in sticky smokey bbq sauce & wrapped in Lettuce wraps – beautiful”

Ingredients: 

Jackfruit Mix

2 Tins Nature’s Charm Young Green Jackfruit Confit – Buy it here!
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Fennel Seeds, toasted & ground.
1 tsp Sugar
1 tsp Dried Sage

BBQ Sauce

1 cup Tomato Ketchup
3 tsp English Mustard
1 tbs Balsamic Vinegar
2 drops Liquid Smoke
1 tbs Tamari
3 tbs Unrefined Caster Sugar
Spinkle Smoked Chilli Flakes

Rainbow Slaw

2 cup/100g Red Cabbage, shredded fine
2 Carrots, peeled & grated
1 Red Onion, finely sliced
Handful of Coriander, chopped fine
6 tbs Vegan Mayonnaise (gaz’s essentials section)
Pinch Sea Salt & Pepper

To serve

Gem Lettuce
Fresh Lime Juice
Black Onion Seeds
Roasted Cashew Nuts

Instructions: 

 

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Vegan Red Velvet Cake-Pops

Vegan Red Velvet Cake-Pops

Vegan Red Velvet Cake-Pops

Recipe by, One Green Planet

You’d never guess that these little bites of decadence are grain-free! In this recipe, Medjool dates are blended with almond and coconut flour to create rich little bites of red velvet cake. The chocolate coating is entirely optional, but it takes everything to the next level.

Ingredients: 

1 small roasted beet (or cut a large one in half)
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup unsweetened shredded coconut
4 soft pitted Medjool dates
1 tablespoon full-fat coconut milk, or other non-dairy milk
1 teaspoon vanilla extract
2 tablespoons vegan homemade mini chocolate chips
1/2 85% dark chocolate bar, roughly chopped
10 cake pop sticks

Instructions:

  1. Prep a baking sheet or large cutting board with parchment paper and set aside.
  2. In a food processor, combine all ingredients from beet to vanilla and pulse until smooth. It should resemble red velvet cookie dough.
  3. If adding chocolate chips, remove the blade from the processor, and fold in the chocolate chips with a spatula. Scoop out cookie dough using a scoop or tablespoon, and roll into your hand to form a ball and set on parchment paper. Place cake bites in the refrigerator.
  4. Heat a saucepan with a few inches of water over high heat and add chocolate to a heatproof bowl.
  5. Place the bowl of chocolate over the saucepan and melt chocolate, stirring occasionally.
  6. Remove cake bites from the refrigerator and insert one cake pop stick into each one. Carefully dip each cake pop into the melted chocolate mixture and place back on the parchment paper.
  7. Place in the refrigerator for the chocolate to set for about 15-20 minutes. Remove and serve in a jar, if desired.

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Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Recipe by, Oh She Glows

Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you’ll be fine—they’re actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too.

Ingredients:

For the yeast:

1/2 cup (125 mL) warm water
1 teaspoon (5 g) sugar
1 packet (8 g) quick-rise instant dry yeast

For the dough:

2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
1/3 cup (67 g) vegan butter
1/2 cup (125 mL) unsweetened almond milk
1/3 cup (73 g) cane sugar
1 teaspoon (6 g) fine sea salt

For the cinnamon sugar filling:

1/2 cup (110 g) cane sugar
1 1/2 tablespoons (10 g) cinnamon
1/4 cup (50 g) vegan butter, melted
For the pan sauce and frosting:
1/4 cup (50 g) vegan butter, melted
2 1/2 tablespoons (25 g) unpacked brown sugar or cane sugar

Instructions:

  1. Set aside a 9- by 13-inch casserole dish.
  2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
  4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
  6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
  7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
  10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!

Tips:

Want cinnamon rolls prepped for breakfast the next day? Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge and let the rolls sit in the oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat the oven to 350°F (180°C). Remove the plastic wrap, and bake as directed. They can be prepped up to 18 hours in advance. Just be sure to cover the dish tightly with plastic wrap while in the fridge.

This recipe is great with any dessert topping. Check out our amazing range of delicious vegan dessert toppings!

natures charm

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Vegan Coconut Macadamia Fudge

Vegan Coconut Macadamia Fudge

Recipe by: Bakepedia

This vegan fudge recipe is absolutely to die for. Made from one of our newly sourced products, Nature’s Source Condensed Milk , it is mind-blowingly creamy and super easy to make.

Coconut Condensed Milk

Nature’s Charm Coconut Condensed Milk  is a naturally dairy free alternative for those who love the taste of sweetened condensed milk. It is also lactose free, gluten-free, vegan and trans-fat free.

 

egan Coconut Macadamia Fudge

 

Ingredients:

1½ cups of sweetened flaked coconut

1½ cups of lightly toasted macadamias

2 pounds of bittersweet or semisweet chocolate, finely chopped

4 tablespoons of vegan “butter” or margarine, cut into pieces

2 cans of Nature’s Charm Sweetened Condensed Coconut Milk

Instructions: 

  1. Line the inside of a 9X13-inch pan with aluminum foil or parchment paper; coat with nonstick spray and set aside.
  2. Toss the coconut and macadamias together; set aside 1 cup of the mixture.
  3. Melt chocolate and margarine in double boiler or microwave, stirring until smooth. Remove from heat and stir in condensed coconut milk, and larger amount of coconut and macadamias until combined.
  4. Quickly scrape fudge into prepared pan. Use rubber spatula or your fingers to coax fudge into corners and into an even layer. Sprinkle reserved coconut and macadamias on top, gently pressing into surface elf fudge. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8X5). Refrigerate in airtight container in single layers separated by waxed or parchment paper for up to 2 weeks. Serve at room temperature.

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Vegan Cauliflower Detox Salad

Cauliflower Detox Salad

Vegan Cauliflower Detox Salad

This delicious cauliflower detox salad is exactly what you need to get your self back on the health train after gluttonous follies.

Made with *raw* cauli rice, roasted chickpeas, apples, avocado, shallots, herbs, and a two-second sweet mustard dressing, it is gluten free, vegan, and absolutely delicious.

A great summer recipe by Pinch of Yum.

Ingredients: 

1 cup of chickpeas

Olive oil

1 teaspoon of chili powder

1 teaspoon of salt

Pepper to taste

1 head of cauliflower chopped

2 tablespoons of wholegrain mustard

1 tablespoon of agave

1/2 cup of olive oil

1/2 cup of water

Lime zest

Pinch of salt

Pepper to taste

1 apple sliced

Chopped mint

Chopped parsley

1 avo pealed and chopped

2 shallots pealed and sliced

Instructions: 

  1. Place chickpeas on an oven tray and sprinkle with olive oil, salt, chili powder and pepper. Bake for 20-30 minutes at 200°c.
  2. Place chopped cauliflower in a food processor and blend until you have a fine cauliflower rice.
  3. In a small bowl mix wholegrain mustard, agave, olive oil, water, lime zest, salt and pepper to make the dressing.
  4. In a serving bowl, place cauliflower, roasted chickpeas, apple, herbs, avo and shallots.
  5. Pour over the dressing, mix together and serve.

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Unframed Vegan Chocolate Ice-Cream & Chocolate Chip Cookie Stack

Unframed Vegan Chocolate Ice-Cream

Unframed Vegan Chocolate Ice-Cream & Chocolate Chip Cookie Stack

When it comes to sweet treats, there is very little that beats a good old fashioned chocolate chip cookie. But when you stack it up with Unframed‘s famous vegan chocolate ice-cream, there is literally nothing better!

Our friends at Unframed Ice-Cream Artistry are showing us how to  live #lifeunframed this summer with a delicious vegan twist on our childhood favourite, ice-cream sandwiches.

So, get down to Unframed and get your hands on some of their amazing vegan ice-cream and check out the below recipe for possibly the most delicious, vegan choc-chip cookie ice-cream sandwich you will ever have!

We would love to see your creations so share them with us on facebook.com/plantbasedlifeSA/ and use the hashtag #lifeunframed.

Unframed Vegan Chocolate Ice-creamChocolate Chip Cookie Recipe

Ingredients: 

2/3 cup of coconut oil

2/3  cup of granulated sugar

2/3 cup of packed brown sugar

1/2 cup of unsweetened almond milk

2 teaspoons of vanilla essence

2.5 cups of all-purpose flour

1 teaspoon of bicarbonate of soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1.5 cups of semisweet vegan chocolate chips

Instructions: 

  1. Preheat oven to 180 degrees Celsius.
  2. In a bowl, mix together coconut oil, almond milk, sugars and vanilla essence.
  3. In another bowl, mix together sifted flour,baking powder and baking soda.
  4. Add wet mixture to the dry mixture and mix until completely combined.
  5. Add choc chips and combine.
  6. Make round balls and flatten slightly and place on a greased tray.
  7. Bake for 10-15 min depending on oven. Take out and cool on rack.

Stack cookies with large scoops of @lifeunframed vegan chocolate ice-cream and boom! Ice-cream sandwich delights!

 

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Seitan Recipe

Seitan Recipe

Seitan Recipe

Also known as “wheat meat” or “wheat protein”, seitan has a very similar texture to meat when its cooked making it a very popular meat substitute. It’s a very versatile meat-alternative that can be used in just about anything, and is surprisingly easy to make.

There are many seitan recipes out there but this one by The Buddhist Chef is by far one of easiest and tastiest ones you’ll find.

Ingredients:

2 cups of wheat gluten

½ cup of chickpea flour

½ cup of nutritional yeast

1 tablespoon of paprika

1 tablespoon of basil

1 tablespoon of onion powder

1 tablespoon of ketchup

2 tablespoons of vegan Worcestershire sauce

½ cup of soy sauce

1 ½ cups of hot water

4 cups of vegetable broth

Instructions:

  1. In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.
  2. In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.
  3. Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
  4. Knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky.
  5. Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow dough to expand.
  6. Bring vegetable broth to a boil in a large pot.
  7. Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
  8. Continue simmering until firm, turning seitan occasionally, about 1 hour.
  9. Remove from heat and let seitan cool 15 minutes in broth.
  10. Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.

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Vegan Sushi Rolls

vegan sushi rolls

Vegan Sushi Rolls

Making sushi at home is fun and super easy to do. The Buddhist Chef shows us that with just a couple of ingredients you can easily whip up a batch of delicious vegan sushi rolls.

Ingredients:

1 cup of sushi rice

1 1/2 cups of water

1/2 teaspoon of salt

1 tablespoon of rice vinigar

1 tablespoon of maple syrup

3 sheets of nori

1 sliced avocado

1/4 of a cucumber, seeded and minced

3 tablespoons of vegan mayonnaise

1 teaspoon of sriracha sauce

1 teaspoon of maple syrup

Instructions: 

  1. Rinse the rice in cold water and place in a saucepan. Add water, bring to a boil. Stirr, cover, reduce heat to low and simmer 15 to 20 minutes or until all water is absorbed.
  2. Add salt, rice vinegar and maple syrup to the rice. Mix well and set aside.
  3. In a small bowl, mix the vegan mayonnaise, sriracha sauce and maple syrup. Set aside.
  4. Lightly moisten hands with water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
  5. Arrange the cucumber and avocado on rice in the center the sheet and add a tablespoon of spicy mayonnaise.
  6. Roll up the bamboo mat slowly, tucking in the closest end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.
  7. Using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.

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