Foodie Fridays – Vegan Peanut Butter and Banana Cookies

Peanut Butter and Banana Cookies

Makes: 30 cookies

  • 125g mashed banana
  • 130g peanut butter
  • 70g dark brown soft sugar
  • 100g caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 165g plain flour
  • 1 tablespoon baking powder
  • 40g plain chocolate chips

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Prep:20min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in: 1hr 35min

  1. In a medium bowl, stir together the banana and peanut butter until well blended. Stir in the dark brown soft sugar, caster sugar and vanilla until smooth. Combine the flour and baking powder; add to the peanut butter mixture and mix well. Finally, fold in the chocolate chips. Cover and chill dough for at least 1 hour.
  2. Preheat oven to 190 C / Gas 5. Line baking trays with baking parchment. Roll dough into walnut sized balls and place 5cm apart onto the prepared baking trays.
  3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

Friday Foodies – Vegan Mac and Cheese

This is a recipe from my cousin, whose daughter LOVES it.

“Aurora has a new favourite meal (she had 3 bowls): homemade mac and cheese. Here is the original recipe. It is a raw recipe. I served it over cooked brown rice noodles instead (making it no longer a raw recipe). This contains a fair amount of nutritional yeast. This is a great source of vitamin B12 which is often lacking in a vegan diet.”

Macaroni and Cheese

Cheesy Sauce
1 3/4 cups cashews, soaked for a couple of hours
Juice from 1/2 of a lemon
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 cup nutritional yeast
1/4 medium shallot
1/2 teaspoon chili powder
Pinch turmeric
1/2 clove garlic
Black pepper

4-5 yellow squash (peel and trim)
Sea Salt

Cheesy Sauce
Blend all ingredients in your blender until completely smooth.

Using a spiral slicer, create long noodles with the squash and then chop them into smaller “macaroni-size” pieces. Sprinkle with salt and let sit for half an hour.

Mix noodles and Cheesy Sauce in a bowl and then spread into a dish.

Warm slightly in a dehydrator at 115 degrees for 1-2 hours.

Friday Foodies – Vegan Chocolate Brownies

Vegan Brownies

Recipe by: SANDYWIFEY31S



Ready in 30 mins
Picture by: tahoegirl
These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you’ll need to cook them longer than the recommended time. Great for people with egg or dairy allergies. Feel free to add your own additions like hazelnuts, walnuts or sunflower seeds.


Serves: 16
  • 250g plain flour
  • 350g demerara sugar
  • 65g plain cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 250ml water
  • 250ml vegetable oil
  • 1 tsp vanilla extract

Preparation method

Prep: 5 mins |Cook: 20 mins | Extra time: 5 mins

1. Preheat the oven to 180 C / Gas mark 4.
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 23x33cm (9×13 in) baking tin.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Friday Foodies – Raw Vegan Lemon Meltaway Balls

  • 1 1/2 cup almond flour
  • 1/3 cup organic raw coconut flour
  • 1/2 teaspoon pink himalayan salt
  • 1 – 2 tablespoon organic maple syrup (or raw honey for non-vegan)
  • 3 organic lemons (fresh squeezed juice)
  • 2 teaspoons organic vanilla extract
  • 1/4 cup organic coconut oil (melted/liquid)


  1. Put all ingredients into a food processor and process until well combined.
  2. Take out about a spoonful at a time and roll them in the palms of your hand into a ball shape.
  3. Leave them plain or roll in shredded coconut flakes, almond flour, or powdered sugar (not raw).
  4. Put them in the refrigerator to firm for about 10 – 15 minutes.
  5. Keep them in the refrigerator until ready to serve because they will get soft if left out at room temperature as the coconut oil melts.
  6. Enjoy!

(taken from One Green Planet’s website!)

Friday Foodies – Truffle cream and Courgette Pasta





  • 30g dried porcini mushrooms
  • 150ml warm water
  • 4 courgettes
  • 3 carrots
  • 2 seeded and diced tomatoes
  • 2 tbsps capers
  • 2 tbsps minced fresh parsley, for garnish
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 garlic clove crushed
  • 200ml Rice Dream Original or Calcium Enriched (almond milk works too)
  • 1 tbsp lemon juice
  • 1 tbsp tamari
  • 2 tsps raw sugar (optional)
  • 2 tsps truffle oil
  • Black pepper
  • 1 tbsp cornflour made into a paste with a little water
  • Freshly ground pepper to serve


  1. In a small bowl, combine the mushrooms with the water, and allow them to soften for 20 minutes.
  2. Using a swivel potato peeler, cut long strips of the courgettes and carrots to form the pasta. Place in a large bowl and mix in the chopped tomatoes, capers and parsley.
  3. Drain the mushrooms and chop well.
  4. Sauté the onion and garlic in a little olive oil in a pan. Add the mushrooms and cook for a further 2 minutes.
  5. Mix the Rice Dream with the cornflour paste, lemon juice, tamari, sugar and truffle oil. Pour into the pan and simmer to thicken the sauce.
  6. Toss into the courgettes and sprinkle with black pepper. Serve immediately.

Friday Foodies – Vegan Cream of Cauliflower Soup

This recipe has my little cousins, Aurora and Cassiopeia’s approval! From Blender Girl’s site.

Vegan Cream Of Cauliflower Soup

Creamy of Cauliflower Soup – My Most Requested Recipe

  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
  • 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
  • Celtic sea salt
  • 1 head cauliflower, chopped
  • 7 cups (1.65l) vegetable broth (I use Massel)
  • 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
  • 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
  1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
  2. Add the cauliflower and sauté for another minute.
  3. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is com- pletely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
  4. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
  5. Pour the soup into your blender (I use a Vitamix) in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
  6. Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
  7. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

Serves 6 as a starter, 4 as a main.


What Is A Grain Ball?

I like to supplement a bowl of blended soup with a scoop of cooked grain (day-old is best, as it sticks together). I prefer the protein-rich grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not gluten-free) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavour.

Friday Foodies – Vegetable Biriyani

Vegetable vegan biriyani with carrot salad

Vegetable vegan biriyani with carrot salad

Cooking time

Prep: 30 mins Cook: 40 mins

Skill level –Easy

Servings –Serves 8

A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad


  • 400g basmati rice
  • pinch saffron threads (optional)
  • 2 tbsp vegetable oil
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 100g red lentils
  • 100g French beans, trimmed and cut in half
  • handful curry leaves
  • 2 handfuls frozen peas
  • small bunch coriander
  • 50g roasted cashew nuts, roughly chopped
  • poppadoms and naan bread, to serve

For the paste

  • 1 large onion, roughly chopped
  • large piece ginger, roughly chopped
  • 5 garlic cloves
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  • 1 small green chilli

For the carrot salad

  • 4 carrots
  • pinch of golden caster sugar
  • squeeze lemon juice
  • handful cashew nuts, roughly chopped
  • handful coriander leaves, roughly chopped
  • thumb-sized piece ginger, shredded into matchsticks
  • 1 tsp cumin seed, toasted


  1. Soak the rice for 30 mins, then rinse in several changes of water until it runs clear. Cover with about 1 cm water, add the saffron (if using), cover the pan, bring to the boil, stir once, then turn off the heat. Leave for 10 mins, covered, then stir again and leave to stand, covered.
  2. To make the paste, blitz all the ingredients together in a food processor. Heat the oil in a saucepan. Tip in the paste, then add the cauliflower and potatoes. Cook in the paste to colour, then add the lentils and green beans, and cover with about 400ml water. Add the curry leaves, season with salt, cover with a lid and simmer for 20 mins until the lentils and vegetables are tender Add the peas for the last 2 mins to defrost. Stir the rice through the curry until completely mixed and hot, then spoon onto a platter and scatter with coriander and cashews.
  3. For the carrot salad, use a peeler to shave the carrots into ribbons. Sprinkle with the sugar and dress with the lemon juice, then toss with the other ingredients. Serve the biryani on a large platter for everyone to help themselves, with the carrot salad on the side, poppadoms for any vegans and naan bread for the vegetarians.

Friday Foodies – Vegan Strawberry-Caramel Mousse

From The Vegan Woman’s website

Strawberry-Caramel Layered Mousse Cake 

Serves 3-4 cups (depending on the serving dish)

Vegan Strawberry Layered Mousse Cake – pampering and simple to prepare.


For the mousse layers: 
400g chilled coconut cream (1 can) – Look for the tins with the highest percentage of coconut extract
1 tbsp of Vanilla instant pudding
5 tbsp strawberry jam
4-5 tinned strawberries (though its tempting to use fresh strawberries, tinned strawberries have the benefit of having soaked up the syrup making them softer and better for the mousse)
1/2 tbsp pink food-colouring gel (optional) 
For the caramel layers:
250g caramelised biscuits (the kind you get in the complimentary hotel hot drink tray)
5 tbsp of tinned strawberry syrup
For the topping:
3-4 tbsp of strawberry jam
Fresh strawberries for decoration

Strawberry topping for a perfect Vegan Strawberry Layered Mousse Cake

How do you make it:

  • Open the chilled coconut tin and drain the excess liquid until you’re left with just the thick creamy coconut extract. Add this into a bowl and whisk with the instant pudding. 
  • Add the 5 tbsp of strawberry jam, the food-colouring gel and the 4-5 tinned strawberries. Whisk together then refrigerate for 15 min.
  • Crush the biscuits in a food processor/ blender. Add the strawberry syrup and continue to blend until the mixture is moist but not too sticky.
  • In your serving vessel start with a layer of the biscuit mixture then alternately layer with the mousse. Top with a small layer of strawberry jam and decorate with fresh strawberries. 


Friday Foodies- Boulawnee

This is a recipe from a friend of mine, Steve – thanks Steve!

For a really nice Afghan dish (again, really simple) of fried leek pastries (called boolawnee), first make a filling of finely chopped leek, a pinch of cayenne pepper, some salt, and a splash of olive oil – squeeze it all up with your hands to soften it. Then make a simple dough with plain or bread flour and a pinch of salt; need till it’s elastic and springy. Roll into a cylinder and cut into disks. Roll the disks into small circles (around 8 inches across). Place a dollop of your filling into the centre of each dough circle and pinch up into little pasties (I use this method: Deep fry until they are golden brown and serve with salad and a sweet chilli or soy yoghurt dip). They’re supposed to be appetizers, but they’re so tasty we usually eat them as the centrepiece to a large salad spread.

For an amazing salad to go with the above – grate cooked beetroot, carrot, and a little apple (3:3:1 ratio), add a few drops of orange blossom water and a splash of lime juice, boom!