Choc-Chip Cookies

These are incredibly delicious, well that’s what my tastes buds told me anyway! Crispy on the outside and soft on the inside, they are awesome to enjoy still warm from the oven and go well with a glass of home-made nut milk! If you don’t have a real sweet tooth like I do, use less cane sugar, the molasses and agave help hold the cookies together, so you don’t want to omit those! Mmmmm freshly baked cookies ❤ ENJOY!

42 choc chip cookies

In a bowl mix: 2/3 cup of oil, I used rice oil, but you could use any mild tasting vegetable oil. Try to use organic, fair-trade/local ingredients where possible!

1 cup of brown sugar – do not pack it in, just pour the sugar into the measuring cup until filled

¼ cup of raw cane sugar

Wisk in 1 tablespoon of flax meal

1 tablespoon of molasses

1 tablespoon of agave (or rice malt, or golden syrup)

Sift and mix in slowly 1 ¾ cup of plain flour (wheat, spelt your fave gluten-free mix)
1 teaspoon of baking powder
½ teaspoon of baking soda
1/8 of a teaspoon of nutmeg
½ teaspoon of salt
Once mix together well mix through 1 cup of vegan chocolate chips/chopped up chocolate block (about 150g

Mould into the cookie shape/size you desire, put the cookies onto a lined baking tray. Pop them in the pre-heated oven at 170 for 12-15 minutes, my oven is terrible and has no fan bake, so I didn’t use fan bake and the bottom of my cookies got a lil burnt, if you have fan bake use it! =)

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Raw Curry

This is a fairly simple to make and delicious raw curry, I’m not sure which cuisine was the inspiration, it is an Asian fusion – but those I made it for say it tastes like a laksa =) The recipe serves about 5 people, depending on how hungry you all are of course! Remember to use organic, fair-trade/local ingredients where possible!

0DSC02518 bb wp

Firstly we make the raw coconut milk, you will need the 2 cups of coconut flesh from 2 semi mature coconuts, I drink the coconut water and then use the flesh to make home-made coconut milk, it tastes incredible, so much more flavourful than caned coconut milk! I drink it straight as it is from the fridge its just awesome chilled with a few ice cubes! With the left over coconut flesh you could dehydrate it and make desiccated coconut out of it, pop it into a smoothie or what ever you like, just don’t waste it!

Blend 2 cups of coconut flesh with 2.5 cups of water, using a nut-milk bag strain out the liquid into a high-speed blender jug.

Next add the following ingredients to the jug:

2 cups packed of fresh tomatoes
2 teaspoons coriander root
1 chili (as mild or spicy as you like)
1 teaspoon fresh ginger
1 teaspoon cumin seeds
1 teaspoon of fresh lemon grass
½ teaspoon of salt
¼ teaspoon of fresh turmeric
¼ teaspoon of coriander seeds
¼ teaspoon of cracked pepper
Dash or 2 of nutmeg powder (about 1/4 teaspoon)
Once all the ingredients are well blended use your nut-milk bag and strain the liquid into a serving jug, and pop it in the fridge if you would like your curry a little chilled.

In a large bowl mix the following ingredients:

3 cups of spiralized raw pumpkin (peel off the skin and chop into large cubes that will make it easy to spiralize)
3 cups of spiralize raw zucchini or yellow squash
2 cups of chopped green leaves, I used kangkong and aibika
1 cup of fresh corn kernels
½ cup of chopped bean (I used snake beans, though I’m sure snow peas would be tasty)
¼ sliced shallots

To serve: Put the mixed vegetables into serving bowls, pour the liquid equally overtop, sprinkle with fresh coriander leaves, Vietnamese mint, basil, sliced shallots, finely chopped chili, a wedge of lemon and/or lime and a sprinkle of cracked pepper.
Enjoy!!!!! ❤

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Orange Pana Cotta

Well Hello There! I’ve never made panna cotta before I made this recipe….I really wish I had! Oh my goodness it is so good! & pretty easy to make too! Will be making it again soon thats for sure! =) & I encourage you to make this creamy dairy-free pana cotta recipe yourself =)
Remember to use organic, fair-trade/local ingredients where possible! ❤

40 Orange Pana Cotta

In a blender blend the following ingredients until smooth =)

1 cup of soaked and rinsed cashews (over night is best, but 4 hours will do)
1 cup of soy milk (or other dairy-free plant milk)
1/2 cup of coconut cream
1/2 cup of raw cane sugar (or coconut sugar if your’d rather)
1/4 cup of water
1 tablespoon of agar agar flakes
2 teaspoons of vanilla extract
pinch salt

Heat the ingredients  over low-medium heat until the mixture thickens, pour into serving glasses or ramekins, I put the mixture into 4 ramekins.
Let the pana cotta cool down to room temperature before covering and letting set in the fridge (I did so over night).

Orange layer:
On the stove over low heat whisk/mix the following until it thickens up a little.

1/2 cup of fresh orange juice
2 tablespoons of sugar (or coconut sugar)
1 tablespoon of corn flour (make sure you mix all the ingredients together before adding heat, other wise the corn flour will go all lumpy)
1 teaspoon of orange zest

Let the orange mixture cool before spooning the mixture onto of the set pana cotta.
Then pop it back into the fridge.

When ready to serve I garnished mine with about 1/4 cup of roasted macadamia nuts (1 cup between the 4 pana cotta’s), orange zest, fresh mulberries and a sprinkle of icing sugar (-=

Enjoy ❤

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Thank you =)

x

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Lebanese Beetroot Salad

This recipe is pretty simple to make but takes at least overnight depending if you make your own coconut sour cream or not – it will take about 2 days if you do! This salad tastes great as is, or put into a wrap with other vegetables it is even more awesome! As it takes a bit of time to make the coconut sour cream, if coconut yoghurt isn’t too expensive where you live feel free to use a cup of coconut yoghurt instead of the home-made cultured coconut sour cream 😉

Remember to use organic, fair-trade/local ingredients where possible! 

39 Lebanese Beetroot Salad

First of all if you are not in a rush to make this recipe try culturing your own coconut sour cream.
It is pretty easy, you will need a can of good quality coconut cream (100% coconut no water or anything else added). You can use this coconut sour cream in anyway you choose to, as well as in this coconut feta recipe will follow =)

For the sour cream:
270ml can of coconut cream
2 tablespoons of coconut yoghurt or whatever plain vegan yoghurt you use (you need this for the culture, but if you have vegan probiotics handy use about 2 teaspoons of the powder)
stir well and cover, leave at room temperature for 24-48 hours, depending on the climate you live in, – I am in Cairns so I left it out for just over 24 hours, I stirred it about 3 times during those hours, just to see how it was going, it should be a little tart. It will be runny but will thicken up once stored in the fridge!

Then in a blender blend the following ingredients together until smooth to make your Coconut Feta =)
Your cultured coconut sour cream or if you would rather use 1 cup of store brought vegan coconut yoghurt (or what ever vegan plain yoghurt you have)
1/4 cup of soaked and rinsed cashews (soaked at least 4 hours)
1 tablespoon of tahini
1 tablespoon of lemon juice – add more if you want more of a tang
1 clove of garlic (large or small clove is up to you, depends on how much you love garlic)
1/2 teaspoon of salt (add more if you want)

Pour the mixture into a container and put in the fridge to set, I did this overnight.

Chop 12 small beetroots into 4 pieces, as they are baby beetroot the skin shouldn’t need to be peeled, just top and tail the beetroot, put into a pot, cover with water and boil until tender.
Pour out the beautiful magenta coloured water or use it in a way you can think of doing so! (I once tried dying white clothing with beet juice! It worked! Went a lovely pink colour)
Let the beetroot cool down, before putting in the fridge to chill (once again – I did so over night)

To assemble the salad, put the beetroot pieces into a bowl and mix with about half of the coconut feta mixture, this will be set from being chilled in the fridge, you will need to mix in the coconut feta well using a spoon and then using your clean hand (make sure there is no purple from the beets on your fingers otherwise the coconut feta turns pink) sprinkle the coconut feta on top of the salad then garnish with 1/4 cup of your favourite type of mint and enjoy right away, or put in the fridge to serve later! (The coconut feta melts if out in the warmth for a long time, if you live in a cold climate it shouldn’t be a problem).

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Thank you =)

xx Missy

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Chocolate Fudge Ripple Icecream

Oh my, this is some serious fudgy filled goodness! You can make your own dairy-free ice-cream without needing an ice-cream maker! It’s pretty easy to make and you should have your own ice-cream within 24 hours! Remember to use organic, fair-trade/local ingredients where possible! ❤

38 Chocolate Ripple Icecream
In a pot whisk the following together until no lumps remain – if you want you can blend the ingredient together in a high-speed blender until smooth then transfer into a pot.

270mls of coconut cream
1 1/2 rice milk (or other plant milk of your choice)
1/2 cup of soy milk powder
1/2 cup of raw cane sugar
1/4 brown sugar
1/4 cup of raw cacao powder
1 tablespoon flaxseed goo
To make Flaxseed Goo: In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 1 tablespoon of this goo for this recipe, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
1/2 teaspoon arrowroot
1/4 teaspoon xanthan gum
1/8 teaspoon salt

Wisk/stir together the mixture while it simmers over low-medium heat for about 20minutes, remove from heat and let it cool to room temperature, pour into a freezer safe container with a lid, leave in the freezer for 2 hours, give it a bit of a stir then put it back into the freezer.

Now to make the chocolate fudge sauce wisk or blend together the following before putting it in a pot and stirring the mixture together on the stove until it thickens:
2 tablespoons of soy milk or other plant milk of your choice
2 tablespoons melted coconut oil
2 tablespoons rice malt
2 tablespoons of golden syrup
1 tablespoons cacoa powder
1 teaspoon of arrowroot (mix in a small container with 2 tablespoons of water or plant-milk before adding it to the rest of the mixture)

Let the sauce cool to room temperature, after the icecream has been in the freezer for 4 hours stir through the chocolate sauce!! Hello there Chocolate Fudge Ripple Ice-cream – it’s not ready to eat yet though!! Keep it in the freezer overnight =) and in the morning it will be ready to enjoy!

I garnished my ice-cream with some cacao nibs ❤ Some grated vegan fair-trade chocolate onto would also be awesome! This is a really rich ice-cream, you don’t need much to feel satisfied.. at least I didn’t anyway =-p

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

xx
Missy

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Swedish Not-Meatballs & Creamy Mustard Sauce

This recipe takes a bit of preparation! but I thought it was totally worth it!!
So don’t freak out with the number of different steps you need to take to make this meal possible! Use Organic, Fair-Trade/Local ingredients where possible =)

37 Swedish Not-Meatballs with Creamy Mustard Sauce
1st of all you will need to make some flax seed goo, this works as a great egg replacer/binder.
In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 2 tablespoons of this goo, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
*** I have experimented with making the Not-Meatballs with out the flax goo, yes it does work! so you can skip this if you wish, though it does help the balls stay together better! So keep that in mind ***

Now when you are ready to make these Swedish Not-Meatballs the next step is to preheat the oven to 180 degrees celsius – fan bake.
Cut a large eggplant in half, place it on a lined baking tray skin side down, brush the cut side of the eggplant with a little bit of olive oil if you wish. Pop the eggplant in the hot oven & bake until golden brown (about 1 hour) Once cooked take out of the oven & let the eggplant cool to room temperature (this makes it easy to shape the balls later)

While the eggplant is in the oven you can sauté the following ingredients over medium heat in a pan:
1 tablespoon of olive oil
1 cup of diced brown onion
Once the onion is translucent add:
2 tablespoons of fresh chopped parsley (or a herb of your choice)
2 teaspoons of vege stock powder
2 teaspoons of finely chopped garlic (1 medium clove)
1/2 teaspoon of mixed spice
1/2 teaspoon of cracked pepper
Cook until golden brown, set aside to cool.

In a large bowl add:
1 cup of your favourite vegan bread (gluten-free or not it is up to you) I think a dry bread is best, if your bread is fresh you can toast it to dry it out.
Break the bread into small pieces (no bigger than your thumb nail).
Now add 2 tablespoons of soy milk (Or another plant milk of your liking)
2 tablespoon of flaxseed goo
The onion mix
Scoop out 1 cup of the eggplant flesh and chop it up
3 tablespoons of your choice of flour (gluten-free or not is up to you! I used rice flour)
Mix all the ingredients together well.
The mixture will be a little bit sticky.
Put some flour into another bowl, using a spoon scoop out some of the mixture and roll into a ball, put it in the flour and give it a nice coating then set it aside – continue until you have used all the mixture – depending on the size of the balls you make the mixture should make between 15-20 Not-Meatballs =-)

Now while you cook the Not-Meatballs (method below the sauce recipe) you can make the delicious Creamy Mustard Sauce!

In a pan over medium heat:
Melt 3 tablespoons of your favourite vegan butter or use 3 tablespoons of olive oil
Slowly mix in 3 tablespoons of your choice of flour to make a roux
Add in 1/4 cup of your favourite plain vegan yoghurt (I used coconut yoghurt)
4 tablespoons of nutritional yeast
3 tablespoons of non-dairy milk (I used soy milk)
2 tablespoons of fresh chopped parsley (or a herb of your choice)
2 teaspoons – 2 tablespoons of smooth Dijon mustard (depending on how strong of a mustard flavour you want, add 2 teaspoons and then taste once all other ingredients are added, and decide if you want more!)
2 teaspoons of vege stock powder
1 tablespoon of coconut amino sauce
1/2 teaspoon of cracked pepper
Mix well then slowly add in 2 cups of water, 1/4 cup at a time is a good way to go!
Taste the sauce, add a dash of salt if you see fit.
The sauce should be thick and creamy!

To cook the balls heat a large flat pan over medium heat, pour in some olive oil, put your balls into the pan one by one, after a few minutes rotate the balls over, do this again on the side & again & again until all parts of your Not-Meatballs are cooked & golden brown! If you do not want to cook the balls in oil use a non-stick pan.
Now once the balls are cooked take them out of the pan and put them on a plate lined with a paper towel to absorb any excess oil (if used).

Put the balls into the sauce mixture and cook for a few minutes.
Sprinkle with fresh parsley (or herb of your choice).

Waaaaalaaaa! Done!
I served these Swedish Not-Meatballs & Creamy Mustard Sauce with mashed potato and a simple tomato, cucumber & lettuce salad! It really satisfied my tastebuds & belly. These balls are also awesome on top of rice!
Have fun in the kitchen creating this tasty plant-based meal =)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

x

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Spring Blossom Raw Cashew Cheesecake

This raw cake is seriously scrumptious! I think the flavours are just perfect for spring! ❤

36 Spring Blossom Cashew Cheesecake

Base:
Using a food processor or high speed blender pulse ½ cup of raw almonds until a fine meal add ½ cup of raw cashews & blend until a fine powder.
Remove the nut meal from the blender and transfer to a bowl.
Next blend 1 cup of shredded coconut with a pinch of salt until a fine meal.
Add 2 tablespoons of sultanas or raisins
3 tablespoons of raw cacao
2-3 pitted medjool dates (depending on softness of dates, use more if dry) and blend until combined.
Add the mixture to the nut meal and mix together with your hands until it holds together then press into a lined spring-form tin.

Rosewater vanilla cream:
Blend a ¼ cup of warm water with:
2 pitted medjool dates
1 whole vanilla bean
1/3 cup of agave
A pinch of salt
1 tablespoon of rosewater
½ cup of melted cacao butter
2 cups of soaked (overnight) and rinsed raw cashews.
Once mixture is smooth, spread on top of base.

Press/sprinkle 1/8 cup of sour-dried cherries (pre-soaked overnight, will make ¼ cup) on top of the rosewater vanilla cream layer.
Allow to set in freezer for a couple of hours before removing from tin.
Garnish with edible flowers or rose petals.
The cheesecake will last one week in the fridge and almost indefinitely if kept in a sealed container in freezer.
Best enjoyed thawed for 10-15 mins.

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =) Enjoy ❤

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Green Pawpaw Salad

This salad is so fresh and delicious!
It is easy to make and is a perfect light meal on a warm day =)

35 Spicy Paw Paw Salad

Grate 1 small green pawpaw (peeled first), put into a bowl
Add 1-2 cups of sliced young coconut flesh
½ cup of basil leaves
¼ cup of coriander leaves
½ cup of sliced shallots
1 sliced or grated cucumber
Toss ingredients together.

Now to make your dressing, put the following ingredients into a blender and blend until smooth:
3 tablespoons of fresh lemon juice
2 tablespoons of Shoyu or gluten-free soy sauce
2 tablespoons of coconut sugar
Fresh chilli to your liking (I used 1 small spicy red chilli)
1 large clove of garlic
1 tablespoon of chopped ginger
Add a dash or so of water if you wish.

Dress the salad and let it marinate for about 10 minutes before serving with sesame seeds and freshly roasted peanuts to garnish =)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =) Enjoy
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Chocolate Nut Milk

Mmmmmm this chocolate brazil nut milk is quick and easy to make & of course delicious ❤
Remember to use Organic, Fair-trade, Local ingredients were possible =)

34 Chocolate Brazil Nut Milk

Blend 1 L of water with the following ingredients until smooth and creamy:
½ cup of brazil nuts (or another nut of your choice, if you want to use almonds or cashews it is best to soak them over night in water and rinse before using)
¼ cup of dried mulberries
¼ cup of raw cacao powder
4 medjool dates

Using a nut milk-bag or tea-towel stain the fibre from the liquid, save the fibre to make bliss balls or to put the mixture into muffins or a cake etc.

The milk will last about 1 week in the fridge =) Enjoy. xx

 

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Vietnamese Pancakes

These are super easy to make & are so delicious! My husband is Vietnamese, Banh Xeo (Vietnamese Pancakes) are one of his favourite dishes =) & one of mine too! This is my take on them, enjoy + have fun in the kitchen!

33 Vietnamese Pancakes

Mix the following pancake ingredients together in a bowl until smooth;

3 cups of coconut milk

1.5 cups of water

(Or use 2 cups of coconut cream and 2.5 cups of water)

Sift  2 ½ cups of rice flour (so its not lumpy)

1 teaspoon of turmeric (depending on the quality of the turmeric you may need more! so use as required for a yellow colour)

1 teaspoon of salt

Dressing:

2 tablespoon of soy sauce (to keep this recipe gluten-free if you need to, remember to use gluten-free soy sauce!)

4 tablespoons of lemon (or lime) juice

2 tablespoon of water

2 chillies sliced finely (depending on your spice tolerance/liking, I used 2 medium spiced chillies)

(If you like a lot of sauce double this recipe or add a little more water!)

Other ingredients:

Vegetable oil

150g enoki mushroom (or another mushroom of your choice)

¼-1/2 cup sliced spring onion

1 cup of diced/sliced cucumber

Asian greens (I used Chinese broccoli and kangkong)

Asian herbs (I used coriander, basil, mint and Vietnamese mint)

Grated carrot, jicama, bean sprouts are also great addition to add in to the pancake when it has almost finished cooking/garnish on top!

In a wok/pan heat just under 1 tablespoon of vegetable oil (or more if needed), add your enoki mushrooms and a sprinkle of spring onions let it briefly cook before  adding 1/4 – ½ cup of the pancake batter into the wok/pan quickly move the wok/pan so the mixture spread around the sides of the wok/pan, the thinner the pancake mixture is, the crisper the pancake will be. Let the mixture almost fully cook and then add in a handful of Asian greens and herbs to the pancake (along with grated raw vegies if you wish), the edges of the pancake should be going nice a crispy, flip half of the pancake over the other half of the pancake (as pictured above) and plate, top with some cucumber, carrot, herbs and a little or a lot 😉 of the dressing =) This should make at least 10 pancakes =) Batter can be put into the fridge for a few days, mix well before using.

Enjoy!
xxx

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