The name says it all. These bars make for an indulgent treat, with the fresh lime juice and zest beautifully complementing the creamy texture and crumbly base.
I’ve been meaning to develop and share a chocolate cake recipe for a while – and here it is! I made this to celebrate my 10th ‘veganniversary’ and I must say, it’s the best chocolate cake I’ve ever tasted. I know I’m tooting my own horn, so hold me accountable by trying it out for yourself, and let me know what you think.
I had a bag of limes on hand, and poppy seeds waiting to be used, and spelt flour sitting in the pantry for months… So here’s a lime poppy seed loaf cake made with spelt flour (great for anyone who’s sensitive to wheat).
I bought a bag of apples for snacking, but it turns out they weren’t as crisp and sweet as I like them – so, they became applesauce! Stir a couple spoonfuls into your oatmeal or smoothie, or use it as an egg replacer next time you bake a cake. Or just eat it by the spoonful!
If you’re feeling a craving for chocolate cake but baking a whole cake would be a curse in the making, then try this 1-minute microwave mug cake. Yes, it’s indulgent. But at least it just makes one portion, so you definitely won’t end up devouring a whole cake and suffering the predictable guilt afterwards.
This is the perfect recipe for last-minute pop-ins from friends. Just make sure you have puff pastry defrosted (or defrost on low in the microwave). It’s a bit naughty (puff pastry has saturated fats, and there’s quite a bit of sugar in the recipe) – but that’s ok from time to time!
I remember when a meringue was still the holy grail of vegan kitchen experiments, before aquafaba was discovered (almost simultaneously, in different kitchens) 🧁 Since then, it’s become a must-have in vegan kitchens everywhere—and thank goodness it’s so accessible! Just a can of chickpeas (or other beans) will give you the gift of this magical bean water.
I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat, and ta-da! We have a breakfast muffin that packs a punch.
You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!
Who doesn’t love the classic combo of lemony tang with poppyseed crunch?
After I made vegan dog cookies with peanut butter and oats and ended up scraping the bowl clean because they were so good, I thought I should make a version of the cookie for humans, just with a little extra sugar and oil because it’s a treat!
It’s time to get the vegan dog treats out! There’s something really special about sharing your home with a furry companion, and learning each other’s quirks. As I mentioned in my post about vegan dogs, not only can dogs thrive on plants, but it’s way better for the planet, and for the wallet.
Over the last few months I’ve been trying my hand at making my own sourdough – first in Cape Town with great success, and more recently in Berlin with mixed success (I used rye, which totally changes the bread obviously, something I need to get used to). Anyway: the one thing about homemade sourdough is the darn sourdough discard that just goes to waste unless you get creative!
One of the most elusive culinary achievements in my vegan kitchen has been a baked cheesecake. I’d only ever tried a frozen cheesecake, which is super easy to make (using cashews) but very pricey and a different thing entirely.
I’ve been making this ice cream for years, ever since I bought my little Krups ice cream maker. The recipe works like a charm, as long as you follow the directions: freeze the bowl properly (the colder the better), make sure the custard thickens nicely, and cool it enough before making the ice cream.
I had a bunch of fun in the kitchen trying out different ways to make crêpes (i.e. thin, delicate pancakes, in the French style). Flapjacks (the thicker version, what Americans call pancakes) are super easy to veganise and they’ve been my go-to for years, but somehow I was always intimidated at the thought of trying vegan crêpes, since I’d always thought that eggs were an essential ingredient, and making it work without them would be near-impossible.
I tried out a variation on vegan banana bread that is gluten-free and sugar-free, using quinoa flour as a one-to-one substitute for wheat flour. And it’s wonderful! I used the quinoa flour from Woolworths, but you can also just buy quinoa and process it into a flour using a food processor or Nutribullet. This flour is a fantastic option for gluten-free baking, since it’s much more nutrient-dense than other gluten-free flour blends that use potato starch and other low-protein flours.
There are many ways to make banana bread, but here’s a super simple one. Feel free to use this as a base, and add some fancy stuff like chopped walnuts, choc chips, or a long slice of banana on top to please the eye.
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