Lisa’s Fruit Bread Recipe

fruit-bread-by-lisaIngredients
1/2 cup well mashed banana
1/2 cup grated apple
1/2 cup raw sugar
1/2 cup berries
2 tablespoons canola oil
1/3 cup soy milk
1 teaspoon vanilla essence
1 1/2 cups self raising flour (I usually do half wholemeal & half white)
Pinch of salt
Splash of hot water.

Method
Preheat oven to 180C
In a bowl whisk banana, sugar, oil, soy milk and vanilla essence.
Mix in apple.
Mix in flour and salt, don’t over mix but ensure no lumps. You may need to add a splash of hot water if the mix seems very thick.
Mix in berries.
Pour into a lined loaf tin.
Cook for around 45 minutes. Insert skewer into the center of the loaf, it should come out clean.

Nina’s Caramelly Date Squares Recipe

Caramelly Date Squares

Recipe by: * Nina Herbert, Vegan ACT Member

Makes 36 small sweet squares

Ingredients:
2 cups pitted dates (can use pitted Medjool dates for special occasions)
1 cup desiccated coconut
Pinch of salt

For chocolate version, add:
2 tbsp raw cacao powder

For citrus version, add:
1 lemon or lime, juiced, optional
Grated rind of 1 lemon or lime, optional

Instructions:
Add the dates (please ensure all pips are removed) and coconut to a food processor.
Starting on a low speed, blend until the ingredients start to break down.

Add in the salt, and any extras you wish to use. Increase the speed and blend again.
Every 30 – 60 seconds increase the speed and continue to blend until the mixture becomes one big ball. This should only take a few minutes. If the dates are rather dry, add in a tablespoon of hot water.

Line a small container (mine’s 15cm squared) with cling wrap or baking paper.
Press the mixture, quite firmly, into the container.
Use the back of a spoon to smooth it flat.
Sprinkle the top with a little extra desiccated coconut.
Place in the fridge for at least 1 hour, to set.

Once set, remove from the container and cut into 36 squares.
Best eaten cold from the fridge, or freezer.

Peanut Butter Whoopie Pies (GF) – Recipe by Lauren Wright

Peanut-Butter-Whoopie-Pies

Recipe by Lauren Wright of Healthy ‘n Happy

Prep time: Cook time: Serves: 18 Whoopie Pies

Ingredients

Chocolate Cookie

  • 2 flax eggs (2 tablespoons (22g) flaxseed meal + 6 tablespoons (84ml) water)
  • 2 ‘n ¼ cups (338g) almonds
  • ½ teaspoon baking soda
  • ½ cup (100g) light tasting olive oil
  • 1 cup (108g) cacao powder
  • ½ cup (169g) maple syrup
  • 1 teaspoon vanilla extract

Peanut Butter Filling

  • ¾ cup (121g) cashews, soaked 4 hours or overnight
  • ½ cup (100g) full fat coconut cream, refrigerate overnight, use hardened cream at top of can
  • ⅓ cup ‘n ¼ cup (153g) peanut butter, use all natural kind- no added sugar or oil
  • ¼ cup ‘n 1 tablespoon (97ml) maple syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Method

  1. Preheat the oven to 180°C (355F°) and line 2 baking trays with grease proof paper.
  2. Begin by making the cookies. First make the flax egg by mixing the flaxseed meal and water together in a small bowl and placing it in the fridge to set for 10 minutes. Meanwhile in a food processor, combine the almond and baking soda and process until the almonds turn to almond meal. I processed mine for about 1 minute. Add in the light tasting olive oil, maple syrup, cacao powder, vanilla extract and flax egg, process to form a sticky dough.
  3. Using wet hands, roll the mixture into 36 tablespoon sized cookies. By using wet hands, the dough doesn’t stick to you and makes it far easier to roll. Place them about 3cm away from each other on the baking tray. Lightly press the tops of the cookies down to form a thick disc. They do not grow much so what you press them down to will be their approximate size. Bake in the preheated oven for 20-25 minutes. Their outsides should be firm to touch but the inside will still be soft. Leave to cool on the baking tray.
  4. Meanwhile make the peanut butter filling. Add everything together in a food processor and process until it forms a thick and smooth paste.
  5. Once the cookies are cooled, dollop a large spoonful of the filling in the centre of a cookie and then place another cookie, which is roughly the same size, on top. Lightly press together. Continue doing this until you have 18 Whoopie Pies. Serve and enjoy!.

Store covered in the fridge for up to 1 week.

If you would like to download or print the recipe click here:  Peanut Butter Whoopie Pies (GF) Recipe

Check out more recipes here:  http://www.healthynhappy.org/

Vegan No-Bake Choc Fudge Slice Recipe

By Michelle

Looks like Go Vita Woden has found themselves a resident vegan and they’re sharing some of their awesome recipes!!

Don’t forget Go Vita Woden offers Vegan ACT members a discount on their wide array of delicious vegan goods, so don’t forget to flash your card when you pay Harry, Jen and the team a visit.

If you’d like to support the work of Vegan ACT by becoming a member – head to our online store at http://veganact.org.au/shop/

A list of supporting businesses that offer a discount can be found here http://veganact.org.au/discounts/

Steffi’s Choc Chip Choc Cupcakes with Peanut Butter Frosting

Steffi's Chocolate Cupcakes with Peanut Butter FrostingAmazing creation by Steffi Linton adapted from:  Easy Vegan Peanut Butter Frosting Recipe & The BEST chocolate cake ever…that happens to be VEGAN. I kid you not!

These recipes made 7 large cupcakes. 🙂 the icing is enough for more though, unless you like a ratio of almost half cake half icing like me hehe 😀

Chocolate Cupcakes:

  • 1 1/4 cups wholemeal flour
  • 1 cup sugar
  • 1/3 cup raw cacao powder
  • 1/4 cup vegan choc chips
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 tsp vanilla extract
  • 1/3 cup rice bran oil
  • 1 tsp distilled white or apple cider vinegar

Directions

  1. Preheat the oven to 180 degrees C.
  2. Mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
  3. Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together.
  4. Use a spatula to scrape down the sides if necessary.
  5. Pour into cupcake cases on an oven tray.
  6. Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).

Frosting

  • 1 cup creamy peanut butter (at room temperature is best)
  • 1/2 cup nuttelex
  • 2 cups powdered sugar
  • 1/2 tsp pure vanilla extract
  • 3 tbsp Bonsoy soy milk (or any other non-dairy milk, but soy milk or coconut milk is best in this recipe)
  • handfull of crushed peanuts and cacao nibs to sprinkle on top

Directions

  1. First, whisk together or blend together using a mixer all of the ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency.  Careful, though, as you don’t want to add extra soy milk too soon.
  2. Add just a 1/2 teaspoon or so at a time, otherwise you run the risk of your frosting getting too thin and runny.
  3. Spread on top off cupcakes and sprinkle with crushed peanuts and cacao nibs.

Also, you might want to stick the peanut butter in the microwave for about 10-15 seconds or so, in order to make it easier to work with.

This homemade peanut butter frosting is perfect for a vegan cake or cupcakes.

Tiramisu Recipe

TiramisuSuggested by Natasha Bourke

It’s really easy.

1 tub tofutti cream cheese
1/2 cup cashew butter
1/2 cup coffee (I use 3 shots of espresso)
1/3 cup sugar
Dash vanilla
Vegan chocolate biscuits

Dissolve the sugar in the hot coffee and cool in fridge.
Blend cooled coffee mix with cream cheese, vanilla and cashew butter until very smooth.

Layer in glasses or ramikins with the biscuits. I just use the biscuits whole. No more than 3 per serve.

Set in fridge overnight. I was lazy and decorated with choc chips.

Makes 6 small ones.

Gunter’s Vegan Fruit Cake – Recipe

Gunter's Vegan Fruit CakeAdded by Jyoti Dambiec,  Animal ACTivism Collective

See this page for more of Jyoti’s Vegan Food & Garden Adventures: https://www.facebook.com/JyotiVeganAdventures/

This is a really delicious fruitcake, very quick and easy to make.  An excellent Christmas cake.

Ingredients:
1000 g Fruit mix (sultanas, raisins, currants, mixed peel)
100-150 g raw sugar
250 g dairy free margarine
450 g plain flour ” for gluten free use (besan) chickpea flour”
pinch of salt
1 tsp baking powder
1 level tsp baking soda
450 ml soy milk
almonds and glazed cherries to decorate
1-2 tbsp apricot jam

Instructions:

  • Preheat oven to 160 deg C
  • Grease and line spring-form base with baking paper or foil.
  • Place fruit mix,soy milk,margarine and sugar into a saucepan gently stir and heat.
  • Pour mixture into a mixing bowl and add salt,baking soda,baking powder and flour.
  • Use a spatula or wooden spoon to combine all ingredients.
  • Fill spring-form with the cake mixture. Smooth the top of the cake using a wet spatula.
  • Decorate with almonds and cherries.
  • Bake 1 hour 50 minutes, or until cake tester comes out clean. For small cakes the baking time would be approximately 50-60 minutes or until cake tester comes out clean.
  • Cool and remove the cake from the baking tin.
  • Using a small saucepan heat the apricot jam with 1-2 tbsp of water and brush over cake with a pastry brush.

Comments –  The cake freezes well. This recipe makes one 24cm cake in spring-form cake tin or 2 small cakes in sponge tins.

Mini Raspberry Chocolate Ganache Tarts – Recipe

Mini Raspberry Choc TartsRecipe by Nina Vee

I made these for my MIL 60th birthday party, last Saturday. They were hugely successful and several non-vegan people asked for the recipe. So perhaps it’s worthy of sharing here… Nina x

Crust
3 cups desiccated coconut
15 medjool dates, pitted
1 heaped tbsp cocoa/cacao/carob powder

  • You will need 2 mini cupcake trays. Place silicone mini cupcake cases in 36 of the holes.
  • Place all ingredients in the food processor.
  • Blend, at high speed, until the mixture looks like fine sticky crumbs. This will take a few minutes, be patient.
  • Scoop dessert spoon portions of crust into the base of each mini cupcake case.
  • Use your fingers to press the crust into the bottom and sides of the cases.
  • Pop in the freezer, or fridge, to set (maybe 20 minutes).

Ganache Filling
200g of 72% cocoa chocolate (I used ‘Whittaker’s Ghana’)
270ml canned coconut cream (I only use ‘Ayam’ brand)
1 cup frozen raspberries, blitzed in a mini food processor
1 tsp vanilla (or raspberry) extract
shredded coconut, to top (optional)

  • Whack the, still wrapped, block of chocolate against the bench top a few times, to help break it up.
  • Unwrap the chocolate and using a large, sharp knife, cut it into small pieces.
  • Place chopped chocolate into a medium sized saucepan.
  • Shake the can of coconut cream well. Empty it into the saucepan. Scrape the can out well, as coconut cream has a tendency to cling to the can walls.
  • Add in the blitzed raspberries.
  • Simmer, over a low heat, stirring constantly, until the chocolate melts.
  • Once melted, remove from heat and whisk in the vanilla (or raspberry) extract.

Assembly

  • Remove the now set tart cases from the fridge.
  • Use a teaspoon to portion the filling into each crust. (There will be a little ganache left over. Pop in a small container, in the fridge and devour with a spoon once cold.)
  • Pop the mini tarts into lidded containers.
  • Sprinkle with coconut, if desired.
  • Secure the lids on the containers and return to the fridge ’til needed.

Makes 36 mini tarts

Cream Cheese Icing

Cream Cheese IcingRecipe from Vegetarian.about.food found by Francine

Easy, yummy icing to make that goes well with carrot, gingerbread, raspberry, lemon cake, cupcakes, muffins. I use any leftovers to sandwich together Arnotts Choc ripple and Gingernut biscuits.

Ingredients:
1 container Tofutti cream cheese (room temperature)
1/2 cup Nuttelex (room temperature)
2 cups icing sugar
1 tsp vanilla essence
1 1/2 teas lemon juice

Instructions:
Combine cream cheese and Nuttelex with an electric beater.
Slowly add the icing sugar, then vanilla and lemon juice.
Beat until soft and fluffy and well combined.
Spread or pipe on cake

Raspberry and Lime Sorbet

Raspberry Lime SorbetRecipe by added by Francine from 4 Ingredients: Fast, fresh and healthy cookbook

A refreshing dessert for those hot summer days and so easy to make.  Serves 8.

Ingredients:
1 cup sugar
500g raspberries
1 lime, juiced
1 twig of fresh mint leaves

Instructions:
Heat 1 cup of water and sugar in a saucepan. Bring to boil, stir to dissolve. Boil for 5 minutes, then cool completely. Purée berries, lime juice and mint in a blender and pour into a large bowl. Add syrup and 200ml more water. Pour into a paper-lined loaf tin and place in the freezer. Remove every 15 minutes for the first hour and stir thoroughly, then freeze overnight. Slice to serve.

Decadent Chocolate Tapioca Pudding

Chocolate Tapioca PuddingRecipe by Maša Zarić, The Minamalist Vegan

Makes 4-6 serves

2/3 cup of tapioca
2 cups of non dairy milk (I used unsweetened organic almond milk)

Put in a saucepan and mix. Let it soak for an hour.

Add in:
1 tspn vanilla extract or a vanilla pod
½ cup maple syrup or a little more if you want it sweeter.
1 can coconut milk
1 cup of non dairy milk
2-3 tbls raw cacao powder

Mix all ingredients in saucepan over medium heat until it comes to the boil. Stir every minute. Once it is boiling, reduce to low heat and stir occasionally for 20 minutes until it thickens and becomes a pudding. Make sure you don’t let it stick to the bottom.

Wait for it to cool and add topping of choice :).  Enjoy!

Coconut Milk Agar Dessert

Coconut Milk Agar DessertAdapted from Japanese Agar Packet by Jyoti Dambiec

A light and refreshing Japanese dessert.

Cook Time:  5 mins
Serves:  Makes 15 small moulds

Ingredients:
2 grams agar-agar powder
200 mls water
100 mls coconut milk
30 g sugar
Vanilla essence , optional
Some fruit e.g. berries, fresh mango pieces, cherries

Instructions:

  1. Put cold water and agar-agar powder in a saucepan.
  2. Stir and bring it to boil. Turn heat down and keep it boiling for 1-2 mins.
  3. Take it off the heat and add coconut milk and sugar.
  4. Cut fruit into small pieces and place them in container.
  5. Pour agar-agar/coconut milk mixture into the container.
  6. Cool in fridge until it sets.

Notes:
Nice made in small moulds. I made 3x recipe and changed quantities a little to use the whole tin of coconut milk; 400 mls tin of coconut milk, 500 mls water, 90 g sugar, 6 grams agar-agar.

Dutch Apple Shortcake

Dutch Apple Shortcakeby Jyoti Dambiec

110 grams margarine
80 grams sugar
grated rind of 1/2 lemon
1 cup flour
soya milk, as required for mixing
1 generous teaspoon baking powder
apples (enough to cover the base when sliced)
sugar and cinnamon

  • Preheat oven to 180 degrees celsius
  • Grease a baking tray – (sponge roll tin with sides)
  • Cream margarine and sugar and add lemon rind.
  • Add the flour and baking powder to the creamed butter and sugar, adding small amounts of soymilk to make a soft dough. Spread the dough 1 1/2 cm thick into the greased baking tray.
  • Cover the top completely with sliced apples arranged in rows and sprinkle with cinnamon/sugar mixture.
  • Bake about 40 mins.

Comments – This looks lovely and is another of my mother’s recipes. She was a fantastic baker of sweet temptations. This is especially delicious with home grown blackberries sprinkled among the apples before baking and as you can see from the photo it makes it look pretty delicious :).

Caramel Coconut Macaroons

Caramel Coconut MacaroonsRecipe by Francine Horne

So easy and quick to make!  Cook Time:  15 minutes

Makes approx 12-14

Ingredients:
1 can of Soymilke caramelised or plain Soymilke
2 cups dessicated coconut

Instructions:

  • Mix together. Roll into golf sized balls and place on baking paper on
    a tray.
  • Bake for 15 mins on 180 C. (Golden brown on top).

Vegan Baked Cheesecake

(This recipe was left at the Cake and Compassion stall at the 2012 LGF and found by Francine)  Please let us know if you know the author!

Ingredients:cheezecakeandcouli

  • 1 1/2 packets Arnott’s Nice or other vegan biscuits
  • 190 grams Nuttelex or other vegan margarine
  • 3 tubs of Tofutti soy cream cheese
  • 195 grams caster sugar
  • 1/2 teaspoon vanilla extract (or 1 teaspoon vanilla essence)
  • 2 tablespoons (approx) lemon juice
  • 2 tablespoons plain flour
  • Egg replacer equivalent to 4 eggs
  • 275 grams Tofutti soy sour cream

Method:

  • Preheat oven to 160 C.
  • Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
  • Process the biscuits in a food processor until finely crushed. It works best if you break up the biscuits into a few pieces before putting them in the processor. You may need to process the biscuits in more than one batch. (ie. Process 1/2 of the biscuits and put into a bowl, then process the remaining biscuits. When the second batch is finely crushed, put the crumbs from the first batch back in the processor before moving to next step).
  • Add the melted margarine (if you melt the margarine in a glass measuring jug, it makes it easier to pour into the food processor chute) and process until well combined. Transfer mixture to the lined pan. Use a straight sided glass to press the biscuit mixture firmly over the base and side of pan, leaving 1 cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  • If using egg replacer powder (such as Orgran No Egg, which I use) place the powder and specified amount of water in a small bowl and beat with an electric mixer until well combined.
  • Use an electric beater to beat the cream cheese, caster sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Beat in the mixed egg replacer (or other egg substitute). Beat in the sour cream until just combined.
  • Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until completely cooled. This will prevent it from cracking. (I usually leave it in the oven overnight). Place in the fridge for 4 hours to chill.
  • I sometimes serve the cheesecake with berry coulis and/or soy whipped cream. You can also spread vegan white chocolate chips on the base before adding the cream cheese.

Mixed Berry Coulis

Mixed Berry CoulisBy Francine, Vegan ACT

Goes well with Vegan Baked Cheezecake!

Ingredients:

  • 2 cups frozen mixed berries
  • 1/2 cup sugar
  • 1/2 cup water

Method:

  • Bring all ingredients to the boil.
  • Reduce heat and simmer, stirring occasionally, until mixture starts to thicken.
  • Press mixture through a fine-mesh strainer. Discard seeds and skins.
  • Serve coulis warm or at room temperature on the Vegan baked cheesecake.

Variation:

  • You can make it more fruity by not adding water and not straining the fruit.

Vegan strawberries and cream vanilla cupcakes

From Elena Kusta, Member of Vegan ACT

These cupcakes recently won the ‘best taste’ category in my work’s annual cupcake competitions, which raises money for the RSPCA’s Weston shelter!

elena'scupcake

Cupcake ingredients:

  • 1 cup plain flour, sifted
  • 2 ½ teaspoons baking powder
  • 2 pinches salt
  • ½ cup caster sugar
  • ¼ cup canola oil
  • ¾ cup soy milk
  • 1 teaspoon vanilla essence
  • ½ tablespoon apple cider vinegar

Cream icing ingredients:

  • 1 tub Tofutti cream cheese
  • 5 tablespoons caster sugar (depending on how sweet you want, add more or less, remembering to constantly taste)
  • 2 teaspoons vanilla essence

Method:

  • Preheat oven to 180°C (fan forced) and line a cupcake tray with 10 cupcake patties.
  • In a large bowl, mix the flour, baking powder, salt and sugar until combined.
  • Add the oil, soy milk, vanilla and apple cider vinegar.
  • Beat with an electric mixer for until the mixture is smooth and without lumps.
  • Fill each of the 10 cupcake patties with 2 tablespoons of cake batter.
  • Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
  • Allow to cool completely before adding frosting.
  • For the icing, combined the cream cheese, caster sugar and vanilla essence until you have the required taste.
  • When the cupcakes are cool carefully cut the tops off.
  • Pipe on a layer of icing and carefully lay down four slices of strawberry.
  • Place the top of the cupcake on the icing and strawberry slices
  • Pipe a small dollop of icing on the top and finish with a half a strawberry.

Mango Coconut Cake

From Lisa, Vegan ACT Member

Base ingredients:

  • 250 g raw almonds
  • 1 cups dates
  • 1 tablespoon coconut oil
  • 1 tablespoon agave syrup

Method:

  • Grind almonds, dates and coconut oil until smooth then place into a spring top cake tin. Smooth with a spatula especially around the rim.
  • Refrigerate until the mango mix is ready.

Filling ingredients:

  • 150 g raw cashews
  • 270 g coconut cream
  • 1 tablespoon agave syrup
  • 100 g glace ginger
  • 500 g mango
  • 2 tablespoons coconut oil
  • 1 tablespoon ground flaxseed
  • Juice of one lemon

Method:

  • Put cashews, coconut cream, agave, half of the ginger, mango, coconut oil, flaxseed and lemon juice into food processor.
  • When all mixed together, spread over the base. Cut remaining ginger into small pieces and sprinkle on top of cake.
  • Put into the freezer until firm.