Vegan Ooey-Gooey Cookie Bars

Yield: 16 cookie bars in a 20cm square pan | INGREDIENTS:

- 240g chickpeas drained and rinsed from can
- 125g smooth peanut butter
- 1/4tsp baking powder
- 1/4tsp baking soda
- 1/8tsp salt
- 1tsp vanilla extract
- 80g maple syrup
- 30g dark chocolate chips

Preheat oven to 190c. Line a 20cm square pan with baking paper.

Process all ingredients, except chocolate chips, in a food processor until smooth. Stir in most of the chocolate chips. Mix well.

Pour batter into prepared pan. Top with the remaining chocolate chips. Bake in preheated oven for 40 minutes.

Leave to cool. Cut into 16 cookie bars. ENJOY!!!


Spinach Crepes with Roasted Vegetables


- 250ml unsweetened soy milk
- 1/4tsp salt
- 1/2tbsp dried mixed herb
- 3tbsp nutrional yeast
- 100 plain flour
- 80g fresh spinach
- 7g / 1 thumb size piece of ginger
- 1 large egg

- 200g baby button mushrooms, halved
- 335g cherry tomatoes, halved
- 370g / 1 large zucchini, cubed
- 1/4tsp salt
- 3/4tsp garlic granules
- 1/8tsp ground black pepper
- 1tbsp olive oil

Preheat oven to 230C.

Toss veggies with seasonings and oil and spread them on single layers on baking sheets lined with foil. Tomatoes should be arranged cut side up. Roast in preheated oven for 35 minutes. Rotate sheets once or twice for even roasting.

Meanwhile, process all ingredients except the eggs of spinach crepes in a blender until smooth. Add the egg and blend just until combined. Transfer the crepe batter into a big bowl/jug.

Pour/ladle batter on a slightly greased frying pan over medium heat. Spread around evenly by lifting the pan and turning it allowing the batter spread. Once set, turn it over and cook for another 30 seconds to a minute, or until cooked.

Arrange crepes on serving plates. Pile roasted veggies over spinach crepes. Serve hot and ENJOY!


Self-Saucing Chocolate Pudding


60g all purpose flour
35g light brown sugar
15g unsweetened cocoa powder
½ tsp baking powder
small pinch of salt
1⁄4 tsp instant coffee granules dissolved in 4tbsp water
½ tsp vanilla
1 tbsp unsweetened soy milk
1 ½ tbsp vegetable oil
1 small egg

30g light brown sugar
8g unsweetened cocoa powder
3 tbsp boiling water

(1) Grease 2 ramekins and preheat oven to 180C.

(2) Sift flour, sugar, cocoa, baking powder and salt into a bowl or a jug and stir to combine.

(3) Whisk together the coffee, vanilla, milk, oil, and egg, then pour the wet mixture into the dry ingredients and mix until smooth. Transfer the batter into ramekins.
(4) To make the sauce: sift sugar and cocoa powder into a small bowl, add boiling water little by little, and stir until a lump-free sauce is formed.

(5) Pour the chocolate sauce over the chocolate batter. Bake on the middle shelf of the oven for 20 minutes until the surface looks risen and crisp.

Serve straight away! As you scoop to the bottom of your ramekin you should find a gorgeous chocolate sauce underneath!


Carrot & Chickpea Burger



- 240g chickpeas, drained and rinsed from can
- 40g carrots, roughly chopped
- 45g red onion, roughly chopped
- 135g porridge oats / rolled oats
- ½tsp garlic granules
- ¾tsp salt
- 1⁄4tsp ground black pepper
- 2tbsp lemon juice ~ from ½ lemon
- 1tsp olive oil
- 1 egg

1. In a food processor, combine chickpeas, carrots, onion, oats, garlic, salt, and black pepper. Blend for 30 seconds. Add lemon juice, oil, and egg, and blend for another 30 seconds.
2. Scoop out the mixture to form 6 patties by hands.
3. Heat a little bit of oil over medium-high heat. Pan-fry the patties 4-5 minutes on each side, or until golden brown.
4. Assemble with your favorite burger toppings, e.g. whole wheat burger bun --> sliced red onion --> veggie burger --> halved cherry tomatoes --> spinach leaves --> cap of bun spread with Dijon mustard.
5. Enjoy!


Vegan Banana Chocolate Peanut Butter Pancakes



- 2 ripe bananas (~250g peeled)
- 240ml unsweetened soy milk
- 90g oat flour / porridge oats / rolled oats
- 30g unsweetened cocoa powder
- 4tbsp peanut butter powder
- 1tsp baking soda
- 1/2tsp vanilla extract
- 1/2tbsp maple syrup
- 1tsp apple cider vinegar

Process all ingredients in the blender until smooth. Cook pancakes, around 2 minutes for each side, on a slightly greased frying pan.

Serve with slices of banana, strawberry conserve or whatever desired and sprinkle over toasted peanuts.


Vegan Almond Flour Matcha Pancakes


- 70g almond flour

- 60g oat flour

- 1tbsp matcha powder

- 1/8tsp salt

- 1+1/2 tsp baking powder

- 1+1/2 tbsp maple syrup

- 1/2tsp vanilla extract

- 1tbsp chia seeds + 3tbsp water

- 285ml unsweetened almond milk

Process all ingredients in a blender until smooth. Cook pancakes, around 2 minutes for each side, on a slightly greased frying pan.

Serve hot with strawberry conserve or even more maple syrup, sprinkle over roasted sliced almonds and desiccated coconut, or whatever desired.

***Chia seeds have to be soaked in water for 20 minutes before use.


One Pan Singapore Noodles



- 1tbsp light olive oil
- 3 cloves of garlic, minced
- 1 large thumb-sized piece of ginger, grated
- 2 small red chillies, thinly sliced
- 6 spring onions, thinly sliced
- 200g green beans, trimmed
- 1 red bell pepper, deseeded and thinly sliced
- 1tbsp curry powder
- 1tbsp rice wine
- 2tbsp soy sauce
- 1tsp sugar
- 1tsp sesame oil
- 1/4tsp dried mixed herb
- 250g rice vermicelli + warm water

(1) Soak vermicelli noodles in warm, but not hot, water for 5 minutes.

(2) Heat oil in a large wok over a high heat and stir-fry the garlic, ginger, chilli and white part of spring onions for 2 minutes just until fragrant and the onions are tender.

(3) Add the green beans and red pepper and stir-fry for a further 4 minutes before stirring in the green part of onions, curry powder, rice wine, soy sauce, sugar, sesame oil, and herb.

(4) Add in softened and drained noodles. Continue to stir until well combined.

Garnish with more green onions and/or fresh herbs. Serve hot!