Saturday, September 15, 2018

Upsidedown Peach Cake

460 gms self raising flour
300 gms caster sugar
120 gms sunflower oil
40 gms white vinegar
2 cups (500mls) of full cream soy milk
2 tsp vanilla essence
1 410gm of sliced canned peaches (drained)
2 TBS raw or brown sugar


  1. Prepare a 9 inch spring-form pan, by lining with baking paper and set aside.
  2. Preheat oven to 180 degrees celcius.
  3. Sprinkle raw or brown sugar evenly over the bottom of the pan.
  4. Gently place the drained peaches on the tin base in whatever pattern you like.
  5. In a bowl mix together the dry ingredients, wisk and set aside.
  6. In a glass jar, mix together the wet ingredients, whisk.
  7. Pour wet ingredients into the dry and gently whisk together until combined.
  8. Gently pour cake batter over the peaches. Bake for 45 minutes or until done when tested with a wooden toothpick. Wooden toothpick will come out clean.
  9. Set aside to cool for 20 minutes before removing the sides of the pan. Place on a cake plate upside down, and sprinkle with icing sugar.
    Server warm with ice cream or cold with a nice cuppa. ENJOY!!!

Sunday, July 8, 2018

Sweet buns with vanilla custard

I made these today not expecting them to be a hit. They were a hit, and now many people are asking for the recipe. This recipe is a variation of my challah recipe.

I made these using a bread machine, but many readers have tried making the challah by hand and it has worked for them.

I personally like using the bread-maker because I am terrible at kneading. I need to strengthen my biceps!!! If you need help as well but dont have a bread-maker, you can also use a stand mixer with a dough hook. Once kneaded, let the dough rise for 40 minutes in a warm spot.

I used 250ml cups(metric), 5ml teaspoons, 20ml tablespoons (metric).

I normally weigh all my ingredients. I will provide those measurements at some later date when I make these again, as I didn't have my scales with me when I made these.

By the way, this recipe makes a LOT of buns, 18-24. You may want to try half, unless you have a hungry family, or co-workers. I am not sure how they are once cool. We scoffed a lot of them warm. We'll see how the remaining few are tomorrow morning.


(Metric Cup/ 20ml Tablespoon)
Warm Soy Milk1 Cup
Aquafaba6 tablespoons
Oil1/4 Cup
Vanilla2 teaspoons
Sugar1/4 Cup
Flour3 3/4 Cups
Yeast1 Tablespoon
Bread Improver1.5 Tablespoons
Tumeric (Optional)1/4 teaspoon
Lemon Rind (grated)1/4 teaspoon
Also needs 3 tablepoons of melted nuttelex (or other vegan butter replacement), and 3-4 tablespoons of sugar to brush onto once partially cooked.


  1. Place the ingredients into the bread maker in the order listed above.
  2. Set your bread maker to dough setting and wait until completed.
  3. Take the dough out of your bread maker and place on a well floured surface.
  4. Divide the dough into 18 to 24 pieces. Depending on the size you want them. I gave a little under half the dough to my daughter who made really tiny buns, and I made 12 out of my dough. Roll into even balls and place on a baking tray with about an inch gap in between each. Give them room to rise.
  5. Place in a warm spot to rise for 30 minutes. I covered mine with a dry tea towel and placed them in front of our fireplace.
  6. Preheat your oven to 200 C (400 F).
  7. Place buns in the oven and lower your oven to 190 C (374 F) and bake for 15 minutes. If you find that your buns are browning too quickly, lower your oven to 180C (350F). Brush with melted nuttelex, sprinkle with sugar and bake for another 5 minutes.
  8. Remove from the oven and set aside to cool on a cake rack for 15 to 20 minutes..
  9. Cut a slice on an angle on each bun, and pipe some custard into them.
  10. Refrain from scoffing them all in one sitting. My non vegan partner inhaled 3 of these before they were even cold. You have been warned!!!

Vanilla Custard


3 cups of soy milk
1/2 cup of sugar
3/4 cup of cornflour
1 tablespoon of vanilla
3 tablespoons of nuttelex
1/4 tsp turmeric (optional for color)


  1. Reserve 1/2 cup of milk, and place the rest in a pan to heat on the stove.
  2. Add sugar, vanilla and turmeric(if using). Mix until sugar is dissolved.
  3. Whilst heating milk, place cornflour in a cup and add reserved milk. Mix until a smooth mix is achieved.
  4. Once the milk is steaming (but not boiling), pour in cornflour mix. 
  5. Using a  wooden spoon continue to stir until thickened. 
  6. Add nuttelex and turn off the heat. 
  7. Mix nuttelex until completely incorporated.
  8. Allow custard to cool. 
  9. Once your buns are ready, place your custard in a bowl where you can whip it slightly with a hand or stand mixer. The point of this step is to make the cooled custard smooth, and ready for piping into the buns. 
  10. Place in a piping bag, and pipe into buns.
NOTE: This custard is awesome for vanilla slice. I use it all the time. I will share the very simple recipe in the next few weeks. It is my partner's favourite vegan sweet.

Sunday, July 1, 2018

Vegan Bread Improver

In 2016 after discovering aquafaba, I went on an experimentation spree.
I tried making vegan croissants, donuts, challah, bread rolls, you name it. I found that a lot of recipes that I wished to convert, used bread improvers.

Many people claimed that the bread improvers were a gimmick. I listened, and tried some of the recipes with and without the bread improvers. The results spoke for themselves. Bread improvers were a must as far as i was concerned.

I found a commercially available one, but found out later that it was not vegan, this was confirmed by the company.

So i went in search for a recipe for one, and found one in a blog named Tammy's Recipes. I had linked directly to that recipe, but unfortunately that website has been down for some time.

I was able to find a recipe which seems to have been inspired by the one on Tammy's blog.

I am posting here since Tammy's is no longer available.

I made a big batch of this (4 times the recipe below) and stored it in an airtight container so that I can use it on my breads, donuts etc whenever I need it, without having to mix it each time.


50gms wheat gluten (Gluten Flour)
5 gms psyllium husk
1/8 tsp ground ginger powder
1/8 tsp citric acid


Blend together, and use as required by the recipe.

Friday, February 10, 2017

Zucchini & Corn Muffins - Revisited

I first made these muffins in April last year. I made them quite a few times after that, as they are yummy, and versatile, as in you can add lots of different veggies.

I had forgotten all about them, until this week someone in the "Australian Vegan Foodies" facebook group posted their own version of yummy savoury muffins and reminded me about them.

I set out to make them again, but this time, I wanted to add a little extra protein to them, in the form of a plant based protein powder.

They seem to have worked, warm, they are delicious. The test will be tomorrow morning when they have completely cooled. I will post an update then.
Nutrional Panel Source


1/2 (140 gms) grated zucchini -
1/2 (55gms) a sliced red onion (I cut the onion in half then quarters, and then sliced the quarters thinly)
1 cup of fresh (175 gms) corn kernels
Handful of parsley (15 gms chopped)
Handful of chives (10 gms chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
2 1/2 tsp (15 gms) baking powder
2 cups (305 gms) of white spelt flour
3 TBS (45 gms) Orgran No-Egg
1 tsp (5gms) salt
1.5 cups (375 gms) of light soy milk
1/2 (95 gms) cup of olive oil
2 TBS pumpkin seeds
1 TBS sesame seeds
1 TBS sunflower seeds
35 gms natural protein powder
1/4 cup (70 gms) coconut yoghurt


  1. Preheat oven to 180 degrees celcius.
  2. Prepare a 12 hole cupcake pan by greasing each hole with vegan butter or a little oil. Set aside.
  3. Place all dry ingredients (including only 1 TBS of the pumpkin seeds) in a bowl including the veggies, mix with a fork to combine.
  4. Place milk, yoghurt and oil in a cup/jug and mix well.
  5. Pour milk/yoghurt/oil mix over the veggie/flour mix and combine with a fork. (do not over mix)
  6. Place in the pan, sprinkle with pumpkin/sesame/sunflower seeds and bake for half an hour or until a toothpick inserted into the center comes out clean.
These are delicious as an afternoon snack or for breakfast. Each muffin has 7.9gms of protein, the regular ones I made previously, had 5.6 gms of protein if made the same size.

Saturday, February 4, 2017

Sticky Maple Sesame Tofu

Please note that the suggested amount of thickener for the sauce is 1 to 1.5 teaspoons. Start by adding only 1 teaspoon to the sauce, and only add the extra 1/2 teaspoon if you find it is too thin and it requires further thickening. The tofu from Aldi is the perfect texture for this.



500gm block of firm tofu
2 tablespoons of maple syrup (40mls)
2 tablespoons Thai seasoning sauce
1 clove of garlic sliced
2 tsp sesame oil
1 tablespoon sesame seeds
1-1.5 tsp tapioca or corn flour
2-4 tablespoons of water
2 tablespoons rice bran or other low flavour oil (for stir frying)
1 tablespoons of sesame seeds


  1. Place the two tablespoons of maple syrup in a 1/3 size measuring cup, then fill the rest up with water.
  2. Cut tofu into cubes. 
  3. Place all ingredients except for tofu, sesame seeds and rice bran oil in a bowl. Process with a stick blender.
  4. Add tofu and gently mix through. Allow to sit for at least 10 minutes.
  5. Heat a large wok, and add oil.
  6. Stir fry tofu until it has become a nice golden colour.
  7. Add marinade and allow sauce to thicken.
  8. Adjust sweetness or saltiness and serve with a sprinkling of sesame seeds.

Thursday, February 2, 2017

Fisherman's Eggplants

Fisherman's eggplant is one of my all time favourite dishes.
The way I make it is not at all authentic, but the flavour is pretty close to the delightful dish I first tried at "Ant's Bistro" on Little Bourke Street.

Here is my version


1 medium eggplant
1 medium red capsicum
4 cloves of garlic (finely sliced)
3 tablespoons of balsamic vinegar
2 tablespoons of oil (I used olive)
2 tablespoons of light soy (I used a Thai soy which is very flavoursome and less salty)
1 tablespoon of maple syrup
1 cup of water
1 tsp of tapioca flour (cornflour will also work)
1 large red chilli (finely sliced) *optional


  1. Cut eggplants and capsicum in thin strips. (Should be slightly thinner than what I have in the picture below, otherwise they take too long to cook.
  2. Heat up a large wok, and add oil.
  3. Stir fry eggplants and capsicum together for a few minutes, until the eggplants caramelise slightly.
  4. Add all other ingredients and simmer for 10-15 minutes until the eggplants are soft, and the sauce has thickened. Stir every few minutes to avoid sticking. If the sauce has dried considerably and your eggplants are still not soft enough, add a bit more water, and continue to simmer. 
  5. Serve with steamed rice.

Sesame Prawns - Vegan

In December 2016  I bought myself an air fryer. I love this gadget and I use it all the time.

I had been meaning to make sesame prawns for a very long time, but I just never got around to it. Finally, today was the day.

These are so easy! You just need to find yourself some mock prawns from your local Asian Grocery store. They usually have them in the freezer section.


250gm packet of mock prawns
1 tsp tapioca flour
4 slices of square bread (I used Rye, will use white next time)
1/2 cup of sesame seeds
oil spray
sweet chilli sauce


  1. Remove the crusts from  you bread and set aside.
  2. Place prawns in a food processor and add tapioca flour.
  3. Process until prawns resemble a mince.
  4. Divide "prawn" mixture into four.
  5. Spread the mixture onto the bread, pressing lightly to make it stick.
  6. Cut each slice of bread diagonally.
  7. Place the sesame seeds in a shallow bowl.
  8. Carefully dip the "prawn" side of the bread into the sesame seeds. 
  9. Spray each toast, on the bottom(bread part) and top ("prawn" part) with the oil spray.
  10. Place in the air fryer at 200 for 12 minutes. Check after 8 minutes to ensure they are not burning.
  11. Serve with sweet chilli sauce.