Soy Toasted Seeds

These are a great snack or can be used on top of salads to give them some crunch.

2tbs Soy Sauce
1/2 Cup Sunflower Seeds
1/4 Cup Pepitas

Dry fry the seeds in a sauce pan until slightly golden, add soy sauce and stir once the soy has soaked up they are done.

Any seeds you fancy can be used. They keep for along time in a airtight container, store in your pantry

Warm Chocolate Sponge with a Hazelnut and Chocolate Sauce

Even though there is no added fat, there is sugar and nuts so don't indulge to much this is a once and a while treat.

Chocolate Sponge

5 Egg Replacer (i use no egg)
Pinch Salt
1 Cup Caster Sugar
3/4 Cup S R Flour
1/2 Cup Cornflour
1/4 Cup Cocoa

Preheat Oven to 180 or 160 fan forced. Line Cake tin with Baking paper.

Using electric beaters, Beat egg replacer at high speed with pinch of salt, gradually adding sugar over a couple of minutes . Continue beating for about 10 minutes. Gently fold in the combined sifted flours and cocoa with a large metal spoon being careful not to knock the air out of the egg replacer mixture.

Pour into prepared tin and bake for 20 - 25 minutes or until well risen and a skewer comes out clean.


Hazelnut and Chocolate Sauce


1/2 Cup (130g) Natural Hazelnut Butter *
1/3 Cup (40g) Cocoa
1/2 Cup (120ml) Soy Milk
2 1/2 (250g) Icing Sugar
1/4 tsp Salt


Cream together the hazelnut butter and cocoa. Add the milk, and beat until well mixed. Add the sifted sugar and salt. If you find the sauce not runny enough add more milk and stir.

Serve with a scoop of soy vanilla ice cream.

* I used Melrose Hazelnut Butter from a health food shop or you could use any kind of natural nut butter.

Mushroom Barley Risotto

Serves 4

*4 tbs Water (for frying)
*1 Large Red Onion
*2 Cloves of Garlic
*150 g of Barley Rinsed and Drained
*3 tsp or 3 cubes of Vegetable Stock
*200 g of Mushrooms (what ever type you like)
*2 tbs Fresh Flat Leaf Parsley


Heat pan with two tablespoon of water. Add the onion and garlic and cook over a low heat until soft but not coloured.

Stir in barley, add 1.5 litres of cold water and the stock.Bring to the boil, then lower the heat and allow to simmer until the barley is tender and all the liquid has been absorbed.

Heat the remaining water in a small pan and cook the mushrooms for 3-5 minutes. Stir into the risotto with the freshly chopped parsley and serve.

Chocolate Pudding

1 Box Silken (firm) Tofu
1/4 Cup Coco
1/4 Sugar
Pinch Salt
1 tsp Vanilla Essence


Put all ingredients into a food processor and mix well, then place in fridge to set.
Garnish with your choice of berries.

Applesauce Muffins

1 Cup Wholemeal Flour

1 Cup Unbleached White Flour

1 tbs Baking Powder

Pinch Salt

1 tsp cinnamon

2/3 Cup Sugar

1 Egg Replacer

3/4 Cup Soy Milk (pref low fat)

1 Cup Apple Sauce

1/2 Raisins (optional)

Preheat Oven to 180 or 160 fan forced.

Mix the the dry ingredients together and then add all the wet ones mixing well, if using raisins fold them in and then pour mixture evenly into lined muffin tray.

Bake for around 2o mins or until muffins spring back. Makes a dozen.

- this recipe was from fatfree vegan.

Date and Walnut Cake

1 1/2 Cups SR Flour

3/4 tsp Baking Powder

3/4 tsp Baking Soda

1/2 tsp Cinnamon

1 Egg Replacer

1/2 Cup Sugar

Pinch Salt

1/2 Cup Chopped Walnuts

1 1/2 Cups Soaked Dates

1 Cup Black Coffee

Firstly soak dates in water over night.

Preheat oven at 180 or 160 fan forced

Mix all dry ingredients together, then stir in walnuts, cooled down coffee and dates.

Pour into a loaf tin lined with baking paper and bake for around about 50-55 mins or until skewer comes out clean.

This is a really moist, yummy cake.

Sponge Cake

I have to say this sponge is so easy and yum.

Egg Replacer equivlant to 5 eggs *

Pinch Salt

1 Cup Caster Sugar

3/4 Cup Self Raising Flour

1/2 Cup Corn Flour

1/2 cup Strawberry Jam

Preheat oven to 180 or 160 fan forced. Line two 221/2 cm cake tines with baking paper.

Using electric beaters, beat egg replacer at high speed with pinch of salt, gradually adding sugar over a few minutes. Continue beating for about 10 mins, until mixture is fluffy and has increased in volume. Gently fold in the combined flours with a large metal spoon, being very careful not to knock the air out of the egg replacer mixture.

Pour in to prepared tins. Place both tins in the oven and bake for about 20-25 minutes or until they have risen, and turned golden.

Cool completely on a cooling rack and then spread the Jam on one of the cakes and then stack.

* I use Organs No Egg, egg replacer found in the health food section of most super markets .