Plant Based Mum Blog

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Easter Bunny’s Basket - Vegan Apricot Danish Recipe

With Easter coming up fast it’s time to plan treats for the little ones! This allergy-friendly, vegan apricot danish recipe is super easy to make, very tasty and the perfect sweet treat for Easter.  

You will need: 

  • Puff pastry (1-2 sheets)

  • 20g Dairy-free Butter (melted)

  • 50g caster sugar

  • 50g icing sugar

  • 2-4 tablespoons water

  • 4 Large Apricots (peeled and halved)

Method: 

Take your puff pastry sheet, and cut it into even squares (note: you will need the squares big enough to accomodate the ‘borders’ surrounding your apricot, as well as the apricot itself). Fold in the sides slightly to make your ‘borders’, leaving enough room in the middle for your apricot. Pre-heat oven to 180C.

Place half an apricot into the middle of your pastry square. Brush your pastry with your melted vegan butter and sprinkle apricot and surrounding area with a little caster sugar. Place your pastries in the oven for around 15 minutes, or until golden brown.

Once cooked, set your pastries aside to cool. Mix icing sugar in a small bowl with two tablespoons of water, adding more tablespoons of water until you reach a smooth icing. Drizzle your icing on top of your cooled danishes and enjoy your Easter bunny’s prized “egg” sitting proudly in it’s basket!

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Vegan Valentines Day Recipe - His and Her's Brownies

Valentine’s Day is fast approaching! While I don’t really buy into the hype that comes along with this day - we shouldn’t need a reminder to tell our loved ones we love them, we should do this everyday! - I do love an excuse to eat dessert! These His and Her’s Brownies will be sure to win you brownie points with your loved one this V-day. 

Ingredients:  

  • 1 cup almond flour

  • 1 cup cocoa powder

  • 1 cup brown sugar

  • 1/2 cup melted vegan butter

  • 1/2 cup water

  • 1.5 tablespoons maple syrup

  • 1 tablespoon ground flaxseed

  • 1 tablespoon vanilla extract

  • 1 teaspoon egg replacer

  • 2 tablespoons water (for egg replacer)

  • 1 teaspoon himalayan salt

  • Generous handful Vegan Choc Chips

  • Handful of Walnuts

Method: 

  • Pre-heat oven to 180C.

  • In a small bowl, make up ‘eggs’ using egg replacer, ground flaxseed and 2 tablespoons water.

  • In a large bowl, stir melted vegan butter, brown sugar, maple syrup, ‘egg’ replacer and vanilla extract until well-combined.

  • Now, using the same bowl, sift in your almond flower and cocoa powder. Add your water and salt, then stir until roughly mixed.

  • Fold in your chocolate chips (being careful not to overmix!)

  • Spoon out mixture/batter into a lined baking tray, smoothing it out with a spoon.

  • Pop some walnuts on top of your brownie batter before placing in the oven for 35-40 minutes.

  • Let cool, serve and enjoy!

Allergen note: This recipe contains nuts and gluten. Feel free to omit nuts and use gluten free flour if required!

Bon Appétit and Happy Valentines Day! Xx

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Back to School Recipes

With school summer holidays coming to an end in Australia, it’s time to start planning for the school year ahead! Whilst my little ones aren’t yet in “big school” (primary) we still like to have easy choices for snacks and lunches during the week.

I love to meal plan for the week ahead so that I won’t be stuck for ideas when it’s been a long and busy day. Some of our favourite snacks and meals are quick, super easy, allergy-friendly. Full of delicious organic fruits and vegetables to keep us healthy and full of energy for active days of play and learning.  

If you’re looking for some new lunch ideas or new snack inspiration, below are some of our go-to food choices: 

Sweet Potato, Zucchini and Black Bean Tortilla Wraps 

This can be a messy one but they are so delicious it is worth the risk! To make, simply fill a tortilla with pre-roasted sweet potato, zucchini and carrot cubes, some diced red capsicum (or ‘red bell peppers’), diced tomato, cooked black beans and diced avocado. Squeeze the juice of a fresh lime over the tortilla ingredients as your ‘dressing’. Add oragano on top, fold your tortilla ‘soft burrito style’, wrap a section of the tortilla around the bottom to hold it all in place and you’re in business!  

Vegetable Mini Pizzas  

We love homemade pizzas in our household. They are simple to make, the kids can help and it is a great way to get your little ones to enjoy their vegetables.

For the crust: Boil and mash up two large sweet potatoes in a large bowl. Now add to your bowl half a cup of oat flour (you can use almond flour instead if there are no nut allergies in your household), a good pinch of himalayan salt, 1 teaspoon baking soda, 2 teaspoons egg replacer and 2 tablespoons of water. Mix all ingredients throughly until a ‘doughy’ ball of sweet potato goodness is formed. Divide sweet potato ‘dough’ into four smaller balls.

Roll out your sweet potato pizza ‘crusts’ to about 1/2 inch in thickness. Top them with organic tomato paste and vegetables of your choice - we change ours up often but usually favour a combination of thinly sliced asparagus, some kale, chopped red bell peppers (capsicum), diced tomato, some baby spinach leaves and thinly sliced zucchini - the best bit is getting to be creative! Bake at 200°C for 10 minutes (or until crust starts to brown). Serve your mini pizzas warm or cool. 

Apple, Carrot, Chia and Oat Muffins

These Apple, Carrot, Chia and Oat Muffins make for an easy snack, and they are a great way to get more vegetables into your little ones.

Combine a cup of oat flour, two teaspoons of baking powder, half a teaspoon baking soda, 3/4 cup water, 2 tablespoons apple sauce (or your chosen egg replacer), and 2 tablespoons maple syrup.

Once a smooth batter is formed, add to your mixture some finely chopped grated carrot, finely chopped apple, and two teaspoons of black chia seeds (or you could use white chia seeds if your little one is fussy). Mix until all ingredients are well combined.

Add mixture to a lined muffin tray (makes 6). Bake for 20-25 minutes at 180°C (until golden on top and you can pop a knife in one and pull it out clean). Let cool, then serve. 

Chickpea Burgers with Green Bean and Sweet Potato ‘Fries’ 

Who doesn’t love a good burger?! I usually purchase ready-made burger patties, and there are plenty of good healthy options out there  - such as these organic veggie patties from Bite Me Foods. Paired with sides, a good veggie burger is delicious, provides a good source of protein and is a quick and easy choice.

Cook your veggie burger patties according to packet directions. To make your ‘fries’, peel and cut a large sweet potato into batons and chop up some green beans until they are a good size for little hands. Par-boil your sweet potato batons for 3-4 minutes. Then, pop them in the oven at 190°C for around 5-10 minutes on one side (until browned ever so slightly), then flip them to crisp up the remaining side for around 5 minutes. Once out of the oven, sprinkle on some rosemary and/or a pinch of himalayan salt. Boil your green beans for 5 minutes, then drain and pat dry.

Your ‘fries’ are now all ready! Serve your veggie burgers on burger buns of your choice, with your green bean and sweet potato ‘fries’ as a side, and enjoy!

Homemade Sushi Rolls 

With some vegetables, brown rice and this handy sushi kit you can enjoy homemade sushi rolls for a healthy snack! There’s plenty of options for the filling too - from batons of carrot, cucumber and zucchini, to strips of eggplant, capsicum, tofu and avocado. Fun to make - and even better to eat! 

Animal Pasta Salad 

A pasta salad is one of our favourite lunch options as it is quick and easy. Prepare pasta of your choice according to packet directions (there are some great ‘animal’ shaped pasta options out there!), and let cool. Once pasta is cooled combine with vegetables of your choice (this is your chance to load in as many vegetables as you want! We like to make it as colourful as we can - with diced zucchini, diced carrot, diced yellow capsicum, green capsicum, red capsicum, lentils, chickpeas, quartered grape tomatoes, broccoli - the list could go on). To finish, add pesto or dressing of choice. This is an easy one to make the night before too - just store in an airtight container in the fridge and you are ready to go the following day.

Zucchini, Green Pea and Sweet Potato Fritters 

Fritters are a great addition to the lunch box, or a nice after school snack option. These fritters are so easy to prepare, which makes them prefect for back to school (or kindy!) time.

Combine in a large bowl 3 cups grated zucchini (ensuring all water content is squeezed out beforehand), 1 cup grated sweet potato, a generous handful of green peas and 1/2 a cup of chickpea flour (almond or coconut flour would also work well here).

Now add 1 clove minced garlic, 1 teaspoon egg replacer, 2 tablespoons water, 1/2 a teaspoon himalayan salt, a sprinkle of black pepper, juice from 1 lemon and a small handful of finely chopped parsley. Stir to roughly combine all ingredients.

Grab a large plate and using a teaspoon spoon out your mixture into balls, slightly flattening them on the plate. You will end up with 8-10 ‘fritter balls’, depending on how big you want to make them. Now heat a tablespoon of coconut oil in a large frypan over a medium heat. Add your fritter balls, cooking well on each side until they are nice and golden. Let cool and serve! 

Avocado, Banana and Kale Icy Treats 

These icy treats are a cool after school (or kindy!) treat on a hot summers day. The night before school (or kindy), simply blend up a small handful of kale until smooth, then add to your blender a whole avocado and two frozen bananas. Blend these additions until smooth and well combined with the kale. Place blended mixture in ice lolly molds, and pop them into your freezer. The ice lollies will be all ready to enjoy after school! 

Bon Appétit!  

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Recipe of the Quarter - Fully Loaded Summer Salad

There’s nothing better than a super nourishing bowl of goodness for lunch. This fully loaded salad* is nutrient dense and packed with good fats to keep you satisfied and full of energy. 

You will need:  

  • 1 tbs avocado or coconut oil

  • 1 whole avocado

  • 1 large sweet potato (diced)

  • 1 cup brown rice

  • 1 red capsicum (diced)

  • 2 generous handfuls spinach

  • 2 bunches of broccolini

  • Handful cherry tomatoes (halved)

  • Handful walnuts

  • Handful pumpkin seeds

  • 1 lemon (for dressing)

  • Pink Himalayan salt (for dressing)

To make:  

  • Pre-heat oven to 180.

  • Peel and dice sweet potato into small(ish) cubes and place on baking tray.

  • Splash a small amount of avocado oil over sweet potato and place tray into the oven to roast for around 20 minutes.

  • In the meantime, cook up your brown rice (rinse well, add to a large saucepan with 2 cups water, cover pan and let simmer for around 25 minutes - then turn off heat and let stand. Fluff rice up with a fork before serving).

  • Steam broccolini until softened slightly. Chop into smaller pieces before serving.

  • Grab a large bowl and add to it your cooked brown rice, broccolini and sweet potato.

  • Now add your diced red capsicum, cherry tomatoes, handful of spinach and your avocado.

  • Finish with walnuts and pumpkin seeds for crunch and texture, plus a generous squeeze of lemon and a pinch of pink himalayan salt for dressing.

* serves one, simply double your ingredients to make two salad servings. 

Bon Appétit! 

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Recipe of the Quarter - Pumpkin, Lentil and Spinach Lasange

We are well into Winter here in Australia, and my family has been favouring hearty meals to keep us full and warm. For our ‘recipe of the quarter’ we share a Pumpkin, Lentil and Spinach recipe that is sure to keep you nourished. 

Ingredients 

  • Gluten-free lasange sheets (375g packet)

  • 500g Tofutti (or other vegan ricotta cheese substitute)

  • 690g Tomato Passata

  • 1 tablespoon olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 900g pumpkin, peeled, cut into small cubes

  • 2 x 400g Cans Brown Lentils, rinsed well and drained

  • 120g Baby Spinach, washed well and shredded

  • 1/2 cup vegetable stock

  • Good pinch nutmeg

  • Salt and pepper, to season

Time: 2hrs and 20 minutes

(Note: This recipe makes enough for our family for two nights, plus a little for Mummy Green’s  lunch too!)

Method: 

  • Preheat your oven to 190C and grab out your baking dish, a large bowl and a small bowl to be set aside.

  • In a large fry pan, heat the oil over a medium heat and cook onion until golden brown.

  • Add garlic to fry pan and lightly fry, before adding lentils, pumpkin and stock.

  • Stir in the majority of a jar of passata (setting aside about a cup worth for use later).

  • Cover frypan and bring to a boil. Once boiling lower the heat and leave to simmer for 20 minutes, until the mixture is thick.

  • Once cooked, pour mixture into a large bowl and set aside to cool. Once the mixture has cooled down transfer the bowl to the fridge.

  • Mash the Tofutti (or your chosen vegan ricotta cheese substitute) in a small bowl, add nutmeg and season to your liking.

  • Grease your baking tray and add your bottom layer of lasange sheets.

  • Add pumpkin mixture and top with ricotta and more layers of lasange. Repeat until baking tray is full, ensuring your last layer is lasange sheets.

  • Bake for 45 minutes, or until cooked through.

  • Serve and enjoy!

Bon Appètit!  

vegetarianlasangerecipe

Easy Immune Boost Smoothie

As a busy mum of two I’m always looking for ways to boost my immune system during cold and flu season. 

I’m a massive fan of smoothies, and this immune booster is one of my favourites.  

Simply start off by blending half a cup of spinach (tip: blend your greens first so that it is completely smooth before adding your additional ingredients - this way you don’t end up with chunks of greens!).

Now add two cups of coconut water, half a cup of pineapple (cut into chunks), a whole apple (cut into chunks), a whole orange (rind off, cut into chunks), a little chopped fresh ginger and a little chopped turmeric root, a generous squeeze of a fresh lemon, two teaspoons honey, a sprinkle of cayenne pepper, and a teaspoon of apple cider vinegar.

Blend until smooth, serve with ice and enjoy! 

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Blueberry and Banana Choc Chip Muffins

When baby wakes early we bake! My toddler just loves helping out in the kitchen stiring things for mummy, and this week we made blueberry and banana Choc Chip muffins. You can follow along too with this easy recipe:

Blueberry and Banana Choc Chip Muffins 

Preheat your oven to 180 and get 10 cupcake/muffin patties ready. Grab a large bowl and add 2 cups of buckwheat flour, 2 teaspoons of baking soda, 1 and a half cups of your chosen milk (can be almond, coconut, soy, or other), 2 very ripe large bananas, 1 teaspoon vanilla essence, 2 tablespoons olive oil and 2 heaped teaspoons of maple syrup. Mix until well combined, then fold in your blueberries (these can be either frozen or fresh berries) and your choc chips. Spoon mixture into your cupcake/muffin patties (or muffin tin) and pop in the oven for 20 minutes, or until golden brown. Once baked, leave on a cooling tray until just warm, then serve and enjoy! 

Bon Appètit!  

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Winter Onion Soup

Onion has incredible immune boosting properties, so this healing soup is perfect for a cold winter’s night. 

Ingredients 

  • 4 brown onions (sliced)

  • 1 litre vegetable stock

  • 1 cup filtered water

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper to taste

Method 

Cut onions from root to tip. Sauté in olive oil in a large cast iron slow cooker (such as a Le Creuset round casserole pot), on medium heat. After 10 minutes sprinkle some salt onto the onions, as this helps to caramalise them and bring out the flavour. You can add a splash of water at this stage if your onions are looking dry. Turn down the heat a little and continue to simmer onions for around 30 minutes or until nice and browned. Add balsamic vinegar, maintaining medium-low heat, and continue to cook for another 15 minutes. Once the balsamic vinegar has been fully reduced, and onions are looking a deep rich colour, add your vegetable stock and a sprinkle of salt and pepper. Simmer on low for 40 minutes. Serve and enjoy!

Bon Appètit! 

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