Vegan Kiwi
  • Christchurch
    • Vegan & Vegetarian Restaurants in Christchurch
    • Vegan-friendly Restaurants in Christchurch
  • Dunedin
    • Vegan & Vegetarian Restaurants in Dunedin
    • Vegan-friendly Restaurants in Dunedin
  • Other Cities/Towns
    • Akaroa
    • Ashburton
    • Blenheim
    • Hanmer Springs
    • Kaikoura
    • Nelson
    • Oamaru
    • Queenstown
    • Rangiora
    • Roxburgh
    • Timaru
    • Waimate
  • Blog

Recipe: Chocolate Tofu Pudding (sugar free/oil free/gluten free)

6/11/2017

0 Comments

 
Silky & super chocolatey, this pudding makes a great healthy snack or dessert option and is very simple to make. I usually find I get 1-2 servings out of this. I like to serve it layered with crushed frozen berries, cacao nibs & buckwheat but the possibilities for this are endless!
Picture
Ingredients:
  • 1 x 297g block Morinaga Silken Firm Tofu (you can find this at most NZ supermarkets on the shelf in the international section)
  • 1/4 cup cocoa or cacao powder
  • 2 TBSP Natvia Natural Sweetener (Adjust to your taste. You can substitute with date paste, or any sweetener such as: maple syrup, coconut sugar or agave nectar)
  • 1 tsp natural vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp instant coffee
  • Pinch of salt

Method:
Place all ingredients into a small blender attachment and blend until smooth, scraping the sides down as needed. The mixture can be eaten immediately or refrigerated to set further.

*For a delicious variation, try adding in some natural peppermint extract or orange juice/zest to taste!
0 Comments

RECIPE: Oaty Date Applesauce Cookies (oil free/sugar free/gluten free)

17/8/2017

0 Comments

 
These cookies are chewy & dense yet crispy on the edges, and the chopped dates provide a light sweetness. They are super wholesome and would make an excellent healthy snack! Full of whole foods like oats, fruit and other yums; with the option to be gluten free too if that floats your boat!
Picture
Ingredients:
· 2 cups wholegrain oats*
· 1 cup oat flour*
· 1/2 cup dessicated coconut
· 1 tsp baking powder*
· 1 tsp cinnamon
· 1 cup unsweetened applesauce
· 1/2 tsp natural vanilla extract
​· 100g chopped dried dates
How to:
1. Preheat the oven to 200C fan bake. Line a baking tray with parchment paper and set aside.
2. Place all ingredients into a large bowl; mix well to combine.
​3. Shape into 12 cookies (they don't need to be fancy!) using damp hands.
4. Place cookies onto the lined baking tray and into the middle rack of the oven. Bake for approximately 15min (until golden).
5. Remove from oven and place cookies on a wire rack to cool before nomming.
Notes
*Use gluten free oats, oat flour and baking powder to make these sans gluten.
The cookies are very lightly sweetened, so for those with a sweet tooth you may wish to substitute some of the applesauce with an equal quantity of date paste, which is substantially sweeter. Experiment to find what works for you!
You can also jazz these bad boys up by stirring some dairy free chocolate chips or perhaps some cacao nibs into the batter, or by drizzling dark chocolate over them once they have cooled. You can also use whatever dried fruit you like in place of dates, as long as it's pretty sweet. This recipe is flexible and reasonably difficult to stuff up, so feel free to switch it up!
0 Comments

Recipe: Vegan Chocolate Cupcakes

17/1/2017

0 Comments

 
I promise you that even the most diehard of omnivores will not suspect these cupcakes are vegan! But of course they are... and they're really, really delicious.
Picture
Ingredients:
● 1 cup soy milk
● 1 teaspoon apple cider vinegar
● 1/2 cup + 1 tbsp granulated sugar
● 1/3 cup vegetable oil
● 1 teaspoon vanilla extract
● 1 cup all-purpose flour
● 1/3 cup + 1 tbsp cocoa powder
● 3/4 teaspoon baking soda
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt

Method:
  1. Preheat the oven to 180C fan bake. Line a muffin pan with 12 cupcake liners (or grease with vegetable oil) & set aside.
  2. In a large bowl, whisk together the soy milk & vinegar. Set aside for a few minutes to curdle.
  3. To this add: sugar, oil & vanilla extract. Whisk until foamy.
  4. In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder & salt.
  5. Pour approx. half the dry mix into the wet and stir until just combined.
  6. Add the remaining dry ingredients, mix until well combined and no large lumps remain (some tiny lumps are fine). Do not over mix the batter.
  7. Pour mixture into liners, filling each one approx. 3/4 of the way.
  8. Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the centre comes out clean.
  9. Transfer cupcakes onto a cooling rack and allow them to cool completely.
  10. Ice and enjoy!

Icing: I usually do a basic dark chocolate hot water icing. To make this, I use a 4:1 ratio of icing sugar to cocoa powder; add in just enough hot water to allow the icing to spread easily, a dash of vanilla, and mix until smooth. You can also add vegan* 100's & 1000's or rainbow sprinkles  for a pop of colour!

*Always look out for number E120 (red colouring made from beetles). I've also noticed that some brands coat their sprinkles in beeswax.
Picture
nom.
0 Comments

Recipe: Wholemeal Pancakes (Oil-Free/Sugar-Free)

28/12/2016

0 Comments

 
With a plethora of possibilities...
Fresh berries, chocolate sauce & sweetened vanilla coconut cream
Blueberries cooked into the pancakes. (You can do this with any fruit - just press into the mixture directly after pouring).
Peaches cooked into the pancakes.
Warmed frozen berries & whipped vanilla coconut cream
Makes 4 x small pancakes. You can easily double or triple this recipe.​
DRY INGREDIENTS:
  • 1/2 cup wholemeal (whole wheat) flour
  • 1.5 tsps baking powder
  • 1-2 tbsps Natvia (you can sub Natvia with a different stevia blend, sugar, or any liquid sweetener you like... If using a liquid sweetener, cut the amount of water/plant milk back by however much sweetener you use.
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
WET INGREDIENTS:
  • 1/2 cup plant milk (cold water works too)
  • 1/2 tsp vanilla extract​
  1. Combine all dry ingredients in a mixing bowl.
  2. Form a well in the centre and pour in the liquid ingredients.
  3. Whisk with a fork until just combined (don't over mix the batter or the pancakes will become chewy).
  4. Leave the mixture to stand for at least 5-10 minutes (this is key to their fluffiness!)
  5. Heat a non-stick pan (or crepe maker if you have one) to a medium heat. (If your pan is prone to sticking, grease it first with dairy-free margarine or vegetable oil.)
  6. Pour out 1/4 cup scoops of mixture per pancake into the pan; do not spread.
  7. Cook until the bubbles have popped and the surface of the pancake appears mostly dry.
  8. Flip & cook on the opposite side.
  9. Serve warm with your favourite toppings (see ideas above) and enjoy!


0 Comments

Recipe: Vegan Chocolate Mud Cake

19/1/2016

1 Comment

 
Picture
...a.k.a "The Best Chocolate Cake Ever"

That's a rather large claim, I know, but I've had vegans, vegetarians and omnis all exclaim
:"This is best chocolate cake I've ever eaten!"

In fact, I love feeding this cake to unsuspecting omnis; especially those convinced that a vegan diet consists entirely of tofu and leaves.

"But how did you get it so chocolaty?"
"How is it so moist?"
"I can't believe there's no  <insert animal product> in it!"

Don't forget that delicious food can serve as an effective & accessible form of vegan advocacy... Get people munching on good food, wait to see how much they love it, then watch their perplexed expressions as you proudly proclaim: "It's vegan!" A classic reply can be something along the lines of: "But how can it taste so good without eggs?!" This one I struggle with, because just how can food be palatable without a chicken's ovulation? It's almost unfathomable...

Sometimes, the proof is quite literally in the pudding.

Vegan Chocolate Mud Cake

Makes 1 x 8-inch layer

Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup + 2 tablespoons dark unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 rounded teaspoon of Orgran Egg Replacer

  • 1/2 cup plant milk
  • 1/4 cup neutral-tasting oil
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

  • 1/2 cup boiling water + ½1/2 teaspoon instant coffee granules

Instructions
  1. Preheat the oven to 180C.
  2. Grease an 8-inch cake pan and line the base with non-stick paper.
  3. In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and Organ egg replacer.
  4. Add in the plant milk, oil, 2T water, and vanilla.
  5. Using an electric beater, beat on medium speed until well combined.
  6. Dissolve 1/2 teaspoon instant coffee in 1/2 cup of freshly boiled water.
  7. Start the mixer on low and carefully add in the hot coffee. Beat on high for 1 minute. Scrape the bottom of the bowl with a spatula to ensure all ingredients are well incorporated.
  8. Pour the batter into the prepared cake pan. Bake for 40-50 minutes or until a toothpick inserted into the centre comes out clean.
  9. Allow the cake to cool inside the pan on a wire rack for at least 15 minutes. Carefully (it is very fragile whilst warm!!!) remove the cake from the pan, and cool it completely before icing*.
  10. Enjoy!

*ICING: The icing pictured at the top is just a basic chocolate icing made with icing sugar, cocoa powder, and soy milk. The icing I recommended for this cake is a chocolate buttercream. This can be made using vegan margarine such as Olivani, plus icing sugar, cocoa powder, and a dash of soy milk. If you've never made buttercream icing before simply Google "chocolate buttercream icing" and sub-out any dairy products in the recipe for vegan alternatives!
NOTES: This cake will taste bloody good now, but it's even better the next day! This means you can make it ahead of time which is super convenient. However, please note that the longer this cake sits, the moister it becomes. It's best to store this cake on a sheet of baking paper in an air tight container.


1 Comment
<<Previous

    Categories...

    All
    Recipes
    Wholefoods Recipes

Powered by Create your own unique website with customizable templates.
  • Christchurch
    • Vegan & Vegetarian Restaurants in Christchurch
    • Vegan-friendly Restaurants in Christchurch
  • Dunedin
    • Vegan & Vegetarian Restaurants in Dunedin
    • Vegan-friendly Restaurants in Dunedin
  • Other Cities/Towns
    • Akaroa
    • Ashburton
    • Blenheim
    • Hanmer Springs
    • Kaikoura
    • Nelson
    • Oamaru
    • Queenstown
    • Rangiora
    • Roxburgh
    • Timaru
    • Waimate
  • Blog