We’ve Found a New Home!

A Vegan Kitchen has spread its wings and grown up. Finally, you can find all my new content on a very special (and very fancy, I reckon) website.

Don’t worry, you’ll still be getting an abundance of recipes, but now you will also find all my thoughts, some inspiration, and a bunch of tips and tricks that I want to share with you – because sharing is caring after all.

Head over to www.avegan-kitchen.com to see what’s going on there.

TAKE ME TO THE NEW SITE

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Simple Decadence

It is not uncommon (especially while studying) for me to suddenly have a craving for something sweet, and when this happens I often don’t feel like waiting the hour it takes to bake a cake or some muffins. This little treat takes about 5 minutes to make, and only 10 – 15 minutes to set….and too be honest, it tastes and looks like it would need a whole lot more.

1 block of dark chocolate

Sea Salt

Slivered Almonds

(you can use a whole array of things to top it with but I prefer keeping it simples)

Directions:

Chop up the chocolate finely

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Bring a pot of water to boil. Place the chocolate in a large glass bowl and place over the boiling water

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When the chocolate begins to melt, stir well to ensure it doesn’t burn

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Pour the melted chocolate on to a large piece of baking paper. Lift up the baking paper by two corners, allowing the chocolate to smoothly run flat down the baking paper (this will ensure you don’t have uneven chocolate from trying to spread it with a spatula)

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Sprinkle generously with sea salt and the slivered almonds. Place  in the freezer for 10-15 minutes

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When the chocolate has hardened, remove from the freezer and crack in to smaller bits

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The Healthy Breakfast Ball

I love having something sweet in the morning, however, that doesn’t necessarily mean it has to be packed with sugar….or in the case of these breakfast balls, it doesn’t have to have sugar at all!

Not only are these great for breakfast, but also for on the go snacking!

Healthy Breakfast Balls:

1 cup mashed banana

1 cup extremely finely grated apple

1 1/2 cups oats

1/2 cup cranberries

1/4 cup chopped walnuts

1/2 cup dark chocolate

1 teaspoon cinnamon

3/4 cup frozen raspberries

Directions: 

Break apart the banana and mash in a small bowl. Add in the grated apple (which will have consistency of apple sauce) and mix in
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Pour the oats in a large bowl and add the banana/apple mix – stir well

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Add in the raspberries, cinnamon, chocolate, cranberries and walnuts

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Mix until combined
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Roll tablespoon size balls from the mixture and place on a lined baking tray – bake for 20 minutes on 175C

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I was pleasantly surprised to wake up to sun outside this morning (very unexpected after the 4 degree night last night). So I was definitely feeling like a smoothie or crush of some sort. The lovely girls at skinnyme tea sent me over some products to try (which so far I have been loving), so I decided to incorporate the Acai Tea and HealthyMe Tea in to my morning crush.

Directions: 

Infuse the two tea bags in hot water for about 5 minutes (you can do this with any kind of tea)

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Pour the tea, a handful of raspberries, some coconut water and ice cubes in the Magic Bullet (the best purchase in my house wihtout a doubt)

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Blend until fully combined

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Might just be one of the best crushes I have ever made! Ps: how amazing is the jar that my sister bought while overseas!!

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Final Product

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The Perfect Snack

There are some foods that I reckon are just great to have in the house. Often, especially when a little bored, I turn to my kitchen to satisfy what some people call ‘phantom hunger’. It’s that sort of “I’m not hungry but really feel like eating” kind of thing that I’m sure majority of people are very familiar with. Now I know that when this comes along the appropriate thing to do is ‘drink some water’ or ‘eat a couple of nuts’, but the thing is, when I feel like eating (even if it’s not ‘true’ hunger) I feel like something substantial and very very tasty.

Now in my opinion having banana bread around the house is the perfect way to tackle this kind of hunger. Its not too savoury and not too sweet, rather that perfect in between. Be wary though, it’s the kind of banana bread that you will continually take small slices from until you realise that you’ve probably eaten the equivalent to 4 normal pieces in one sitting.

Banana Bread:

4 ripe bananas

1/2 cup rice bran oil

1 cup almond meal

1/2 raw caster sugar

2 cups oat flour

1 cup wholemeal flour (can use white flour if you don’t have wholemeal)

2 tablespoons almond milk

6 teaspoons baking powder

Directions: 

Pulse the oats in Magic Bullet or food processor until it is the consistency of flour

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Break the bananas in to small pieces and then mash

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Mix all the dry ingredients together in a bowl

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Mix in the banana and almond milk

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Pour in the oil and stir until combined

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Note: The mixture will be thick

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Spread mixture out in to a lined loaf pan and bake for 40 minutes on 180C (or until cake tester comes out clean)

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Served with mandarin infused water and dates

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My helper in the kitchen today: Jay (my youngest brother), who was utterly confused as to why I was taking photos of some bananas in a bowl.

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Planning Ahead

I’m never one to really plan meals ahead, I usually get out of bed and just work out what I feel like when I get in to the kitchen.  However, as is clear in the name, to make overnight oats you have to prepare them overnight. I have to say, it was great rolling out of bed and already having an incredibly delicious breakfast ready!

Banana Overnight Oats: 

1/2 cup rolled oats

1 cup almond milk

1 banana

1 tablespoon chia seeds

1 teaspoons vanilla extract

1/4 cup coconut

Directions: 

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Mash the banana in a bowl, and then add the rest of the ingredients. Mix well

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Place the mix in a jar and refrigerate overnight

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In the morning top with raspberry, seed mix and coconut

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Baked Pear: 

Cut the pear in half and scoop out some of the centre

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In a small bowl coat some frozen raspberries in a teaspoon of cinnamon

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Spoon the berry mix in to the centre of the pear. Place on a lined baking tray and bake for 20 minutes on 180C or until pears is soft to touch

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Top with coconut

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Served with homemade chai tea

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Final Product:

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Crumble Bar Heaven

Honestly could not get enough this ridiculously yum dish I had for breakfast – so you can imagine my disappointment when I walked downstairs this afternoon to find that it was all finished already….oh well, guess I will just have to make some more!

Berry Crumble Bar

Ingredients Crumbled: 

2/3 cups oats

1/4 cup dark brown sugar

1/2 almond meal

1 teaspoon vanilla

1/4 teaspoon lemon zest

3 tablespoon coconut oil (soft)

10 dried figs

Raspberry Filling:

1.5 cups raspberry

1 tablespoon cornstarch

2 tablespoon maple syrup

Directions: 

Pulse oats, almond meal, and sugar in a food processor until it resembles a flour consistency.

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Add in the lemon zest and vanilla

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While the food processor is still on add in the figs through the top

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Add the coconut oil and pulse until combined (the mixture should look crumbly but should hold its shape if you press it together)

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Press half the mix in to the bottom of a lined 6″ x 8″ pan

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In a bowl add the berries, corn starch and maple syrup. Mix until berries are coated evenly and press down on the berries with the back of a spoon. Evenly cover the bottom layer of crumble with the berries and then press the rest of the crumble mixture over the top of the berries. Bake for 20 minutes on 180C.

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While the crumble bar was in the oven I decided I was really feeling like a chia pudding. Now i know these usually turn out best when they are left overnight, but to be honest I’m not one to plan meals that far ahed and i reckon this recipe really does the job.

Bounty Chia Pudding: 

1 cup coconut milk

1 teaspoon cocoa

1 tablespoon shredded coconut

3 tablespoons chia seeds

1 cup plain coconut or almond milk

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Mix chia seeds and milk. Stir every 5 minutes

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Stir in coconut and cocoa

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When the crumble bar is ready, take it out of the oven and let cool for 5 minutes before taking it out of the pan and cutting in to squares

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Berry Crumble Bar + Mandarin Infused Water + Watermelon Drizzled with Rose Water = Perfection!

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A Cause for Celebration

So finally this is happening!!!!! Decided it was about time that i started a blog — it’s far from being completely finished, but I had so many people asking for a blog that I figured it was better to just start somewhere and continue editing the aesthetics as I go! This will be my first proper post, however, you will be able to scroll through and find majority of my instagram photos and the recipe to go along with it. Basically this blog is a way for me to breakdown recipes with images (because it just seems a lot easier that way rather than a single photo on instagram! I also have some product reviews coming up that I’m really excited to share with you guys. Hope that you enjoy this blog as much as I already am, and if you ever have any questions or suggestions feel free to let me know in the ‘Contact’ tab above 🙂 And what better way to celebrate starting a blog than with a seriously tasty lunch! Zucchini Fries:  Line a tray with baking paper. Cut zucchini in to fries shape (3 should make about 40 fries) set up three bowls. First Bowl: flour with garlic salt (can use any flour: all purpose, wholemeal, oat etc), Second Bowl: water  Third Bowl: bread crumbs.  IMG_2836 Roll each piece of zucchini in flour mix then water and then breadcrumbs. IMG_2837 Line up fries on cooling rack and place in oven on 200C for about 20 minutes or until golden IMG_2838 Served with hot sauce IMG_2903 Wasabi Cucumber Salad: With a mandolin thinly slice 2 cucumbers IMG_2854 In a bowl mix together: 1 tablespoon rice vinegar 2 teaspoons wasabi  1/4 teaspoon soy sauce When ingredients are combined, place cumbers in bowl and mix to coat the cucumbers – set aside IMG_2856 After 15 minutes remove cucumber from liquid and top with sesame seeds IMG_2887 Chop Chop Salad: Combine chopped broccoli, grated carrot, grated red pepper, a handful of coriander, 1 avocado and the seeds of half a pomegranate IMG_2859 For the dressing I mix together another lot of the wasabi dressing and poured it over the salad IMG_2885 Perfect way to bring the dish together….pomegranate infused water! IMG_2896 Was seriously such an incredible feed IMG_2870