Vegan Lasagna with Alana

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Last night my friend Alana and I enjoyed a lovely Friday night in; complete with wine, lasagna cooking (and eating), and movies.
This is weird but I’ve never actually made a baked lasagna before. My mum used to make vegetarian lasagna all the time and it was one of my favourites but for some reason in the three years since I have lived out of home I’ve never made it myself. Also, Alana is a newly turned vegetarian (yipeee) and has been wanting to try a veg lasagna out. So that is why we set out on our lasagna making adventure…and it turned out so so well.
We didn’t have a recipe or anything when we set out for the ‘about life natural market place’ in Bondi, just a vision of a kick ass vegan lasagna. So we filled our baskets with random veggies and some other bits n pieces as we gawked at all the amazing looking food in that store.

lasagna ingredients:

-gluten free lasagna sheets (the ones you don’t have to pre-cook
-jar of tomato sauce with basil
-vegan tofutti sour cream
-cheesly vegan cheese
-rocket pesto
-spinach
-eggplant
-carrots
-zucchini’s
-sweet potatoes (orange and the purple ones)
-purple onion
-mushrooms

We began by pouring some wine (important part of lasagna making, not advised to omit), preheating the oven and then slicing up the carrots and sweet potatoes which we drizzled in olive oil, Himalayan rock salt and pepper and put in the oven while we prepared the rest which is as follows:

-slice the eggplant and onion and place in a covered fry pan on high heat with some oil and water and salt. Cook until eggplant is quite tender.

-mix about four big handfuls of spinach with tofutti sour cream and a few tablespoons of pesto in a big bowl. We also added some cilantro and salt and pepper.

-in a large baking tray pour some tomato sauce and then cover with lasagna sheets.

-layer 2: pre baked veggies and mushrooms

-layer 3: spinach layer

-layer 5: zucchini slices

-layer 4: more lasagna sheets

-layer 5: more tomato sauce, the eggplant and onion and crumbled vegan cheese

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The lasagna in progress!!

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All ready to bake!! It took about half an hour in a really toasty pre heated oven.

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The finished progress!!! Alana failed a bit on taking it of the pan nicely but presentation aside, sooooo tastyyyyyyyyyy!

I just had leftovers for breakfast and it was even better!!!!

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Healthy Anzac biscuits

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In honour of Anzac Day I made a healthy raw version of the traditional Anzac biscuit which are usually loaded with butter, sugar and white flour. They turned out SOOOO goooooood and take about 5-10 minutes to throw together.

Ingredients:
1 cup of oats
3/4 cup shredded coconut
1/4 cup slivered almonds
2 TBS flax meal
1 cup almond flour
Cinnamon to taste
1 banana mashed (or just more honey would probably work, I wasn’t planning on adding the banana at all until I realised I only had a teeny bit of honey left. However the addition of the banana I think added to the yum factor)
2-3 TBS honey
1/4 cup coconut oil

Toast the oats, coconut and almond slivers lightly. Mix all ingredients together. Form into ball-ish shapes and refrigerate. Either eat them cold or heat them slightly under the griller. Either way they are amazing!

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I don’t know how similar the taste is to actual Anzac biscuits because I haven’t had one in years, but I DO know that these puppies are delicious and will serve your body well instead of dragging it down.

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Lest we forget the Anzacs ❤

Ultimate chocolate cupcakes

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Vegan. Gluten free. Sugar free. The best thing you might ever put in your mouth.

These cupcakes prove in one bite that white sugar is simply unnecessary. They also smash any stereotypes that some people may have of what vegan baking is, and of what gluten free baking is.

There is this idea that if you’re vegan, you’re depriving yourself, that if you don’t eat sugar you can never have dessert, and if you’re gluten free then it may just be the end of the world.

I’ve been all of these things for quite sometime now, and I promise you, it’s not the end of the world, but a beginning of a whole new world really.

A world in which food becomes your fuel and your energy, your medicine, your defence against disease, your free card to longevity, a world where, free of artificial flavours, sodium and sugar, your taste buds come alive, a world where the planet doesn’t suffer because of your food choices and in a world of so much violence, promotes a little peace and love for our four legged inhabitants.
I’m passionate about this world, and I’m passionate about these cupcakes and everything that they stand for.
So please, make them, eat them, you’ll see what I mean…

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Makes 23 cupcakes:
Preheat oven to 180 degrees

Wet ingredients:

2 cups non-dairy milk. I used rice milk
1 cup melted coconut oil or vegetable oil or combo
1 cup mix of honey/agave syrup/maple syrup
4 tsp vanilla
1 tsp almond extract
2 tsp apple cider vinegar
Egg replacer equivalent to two eggs

Combine and set aside

Dry ingredients:

1 3/4 cup brown rice flour
1 3/4 cup cocoa
3 tsp baking soda
2 tsp cinnamon
2 TBS instant coffee granules

Mix well. Add wet to dry slowly. Whisk until very smooth. Spoon into a cupcake pan. Alternatively you could make it as a cake. I’d probably make two and stack them.

Bake for about twenty minutes, until firm-ish but not too firm! They will firm up as they cool, resulting in a fudgy, moist texture that is still fluffy and soft.

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For the icing I mixed up some natural peanut butter, cacao, honey, maple syrup, cinnamon, corn starch and rice milk.

Let cool before icing.

Put in your mouth, enjoy.