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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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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Cafe of the Month - Shade Cafe, Hawthorn

A welcome addition to the Hawthorn food scene, Shade Cafe offers up some of the best brunch options we’ve had out East in a long time! The coffee is on point, and the staff are very friendly too. ‘Shade’ is also located not far from the lovely Hawthorn Central Gardens, for a nice walk with the pram, and fun at the playground, once you have finished your meal!

The Details: 

Shade Cafe -  684 Glenferrie Road, Hawthorn

Suitable For: 

  • Vegan mummas
  • Vegetarian mummas
  • Paleo mummas
  • Gluten Free mummas

Opening Hours: 

  • Monday - Friday:  7AM - 4PM
  • Saturday and Sunday: 8AM - 4PM

Playgrounds Nearby: 

  • Hawthorn Central Gardens: Henry Street, Hawthorn
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Cafe of the Month - Pachamama Wholefoods

How could this Mumma not love a cafe with mama in it’s name?! Pachamama Wholefoods in Brunswick is where it’s at for ethical, organic food and produce.

This awesome healthfood store offers a selection of organic goods and an on-site cafe with the best fair-trade coffee, delicious raw treats and hearty vegan meals. The perfect choice for eco-conscious mummas!

The Details 

74-78 Sydney Road, Brunswick

Opening hours: 

  • Monday - Friday: 8AM - 7PM
  • Saturday: 9AM - 6PM
  • Sunday: 10AM - 6PM

Suitable for: 

  • Vegan mummas
  • Vegetarian mummas
  • Gluten-free mummas
  • Dairy-free mummas

Playgrounds nearby: 

  • Barkly Street Community Playground
  •  Warr Park/Brunswick Community Gardens

Allergy Friendly Blueberry Muffins

This week is Food Allergy Awareness Week, and we’re looking forward to making our favourite blueberry muffins - which are free from gluten, dairy, nuts and egg. 

This quick and easy recipe will have your toddler asking for multiple servings!  

Ingredients  

  • 1 cup milk of your choice (depending on your loved ones allergy you may be choosing whole milk, skim milk, almond milk, oat milk or soy).

  • 1 cup buckwheat flour (or sub for flour of your choice - you just may need to add a little more if using all-purpose flour).

  • 1 cup frozen blueberries - yum!

  • 2 teaspoons baking powder

  • Pinch of salt

  • Splash of extra virgin olive oil

  • 1 very ripe banana (or you can use Orgran Egg Replacer - available from local supermarkets - or apple sauce if there is both a banana and egg allergy)

  • 2 heaped teaspoons maple syrup

  • 1 teaspoon vanilla essence (optional)

Method 

Preheat oven to 200. Line your 8 muffin hole muffin-tray with cupcake liners. Mix all dry ingredients together in a bowl. Add milk, banana (or chosen egg replacer), a splash of olive oil, maple syrup and vanilla essence. Stir gently to roughly combine mixture, before folding in the blueberries. Place mixture into your muffin tray and bake for 20 minutes or until golden brown on top.

Let cool, serve and enjoy!  

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