Menu

Home
About
RECIPES
SIGN UP
Contact
My Cookbook
Plant-Based Resources

Home
About
RECIPES
SIGN UP
Contact
My Cookbook
Plant-Based Resources

Browsing Tag

breakfast

Inspired by Purely Elizabeth's granola, this homemade almond butter maple granola is deliciously moreish being a little salty and a little sweet.

Inspired by Purely Elizabeth's granola, this homemade almond butter maple granola is deliciously moreish being a little salty and a little sweet.

Gluten-Free Vegan Recipes / Vegan Breakfasts

Almond Butter Maple Granola Recipe

October 7, 2018

Gluten-Free Vegan Recipes / Vegan Drinks

Dairy-Free Chocolate Mint Smoothie

May 19, 2017

Family-Friendly Vegan Recipes / Vegan Breakfasts

Inspired Soft Scrambled Tofu

May 7, 2017

Light Vegan Meals / Vegan Lunch Recipes

Spiced Eggplant Brunch Pitas

December 4, 2016

Gorgeously Simple Sweet Potato Toast Recipes

Gorgeously Simple Sweet Potato Toast Recipes

Gluten-Free Vegan Recipes / Light Vegan Meals / Vegan Lunch Recipes

Simple Sweet Potato Toast Recipes

October 30, 2016

my favourite vegan chocolate banana bread 7

my favourite vegan chocolate banana bread 7

Family-Friendly Vegan Recipes / Vegan Baking / Vegan Breakfasts

My Favourite Vegan Chocolate Banana Bread Recipe

October 21, 2016

sneaky millet morning muffins 1

sneaky millet morning muffins 1

Family-Friendly Vegan Recipes / Vegan Baking / Vegan Breakfasts

Sneaky Millet Morning Muffins

October 11, 2016

vanilla oats with coffee syrup and berries 8

vanilla oats with coffee syrup and berries 8

Gluten-Free Vegan Recipes / Raw Vegan Recipes / Vegan Breakfasts

Vanilla Oats with Coffee Syrup and Berries

September 6, 2016

Welcome! Are you hungry?

I'm Amanda. I believe you can make great vegan food everyone will enjoy using fuss-free ingredients and a little creativity. I feed my family of carnivores vegan food and they love it. Read more.

As seen in Vegan Food & Living, Thrive Magazine, Australian Vegan Magazine, The Zoe Report, Nine MSN, Brit & Co and HuffPost Canada.

Get Fresh Recipes First

MAKE THESE IN NOVEMBER

1

Vegan Salted Bourbon Pecan Pie

2

Vegan Mushroom Reuben Sandwich

3

Peanut Butter Apple Oats Jar Recipe

My Cookbook

HAPPENING ON INSTAGRAM

My Goodness Kitchen

Instagram post 2174401596176637214_2312201693

I posted these vegan pumpkin waffles and plumb forgot to share them here 😬Sorry, folks. Waffles are my new favourite experiment and these pumpkin ones were a lovely success. I am thinking savoury next or chocolate....or apple...😳 Wishing you a lovely day x

Ingredients

Vegan Buttermilk
1 and 1/2 cups soy milk
1 and 1/2 tbsp apple cider vinegar
Dry Ingredients
2 cups white spelt flour
1/4 cup corn starch
3 tbsp brown sugar
1 tbsp baking powder
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Wet ingredients
1/2 cup pumpkin puree I use freshly made pumpkin puree
2 tbsp olive oil
2 tsp vanilla extract

Instructions
Preheat oven to 95 degrees C or 200 degrees F if you are making a stack of waffles you need to keep warm.
Turn on your waffle maker.
Combine the dairy-free milk and apple cider vinegar in a jug or bowl and set aside.
Whisk together the dry ingredients in a large mixing bowl.
When the vegan buttermilk has thickened, whisk in the pumpkin puree, vanilla and olive oil.
Add the wet mixture to the dry ingredients and whisk until combined. Don't overmix, lumps are fine.
Spoon or pour 1/4 to 1/3 cup of the batter in to the waffle iron (depending on the size of your iron) and close the lid. Cook the waffles until golden brown and crisp, around 5 minutes. Transfer the cooked waffles to a wire rack and pop them in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
Serve with vegan ice-cream, maple syrup and crushed granola or fruit.

Notes
When cooked gently pass the waffle on its side from hand to hand (like a football) to release additional steam that may make your waffles soggy.

Instagram post 2170932841496953070_2312201693

I have been jumping in and out of this space lately, I know. In the last few months I’ve juggled a few more personal things and time has simply slipped through my fingers. My mother is sick and it’s all been a bit horrible. And quick. She has survived cancer three times but it seems dementia will be her undoing. Which sucks. But we are still here. Still together. So, today we have cake. Beetroot and Chocolate Cake. I don’t share a lot of personal stuff here but I know I will jump back out of this space again for a while so I wanted you to know why. So...💚 thank you for being here.
BEETROOT CHOCOLATE CAKES
200 grams raw beetroot peeled and grated
1/2 cup buckwheat flour
1/2 cup sunflower seed meal blitz a scant 1/2 cup of seeds in the processor until the consistency of almond meal (around 55 grams)
1/2 cup brown sugar + 1 tablespoon (optional) if you like it a bit sweeter
1/2 cup apple sauce
1/2 cup dairy-free milk
1/2 cup cacao or cocoa powder
2 teaspoons baking powder (gluten-free if required)
1/4 cup olive oil
pinch sea salt

CHOCOLATE AVOCADO FROSTING
2 ripe avocados
1/3 cup + 1 tbsp cacao or cocoa around 45 - 50 grams
2-3 tablespoons maple syrup 40 - 60 ml
pinch sea salt

Instructions
Preheat the oven to 160 degrees C and grease a 12-pan muffin or cupcake pan.
Grate the beetroot and place it in a large mixing bowl with the other cake ingredients.
Mix until just combined and spoon evenly among the greased cake moulds.
Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)
Remove from the oven and allow to cool for 5 minutes before turning out to cool completely.
To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt.
Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine.
Fill a piping bag with the frosting and pipe on to each cake before serving.

Instagram post 2152732700248036667_2312201693

Instagram post 2152039243158358043_2312201693

If you ever get a chance, tour and support @edgarsmission Oh, what a magical and much-needed home to so many rescued farm animals. We took our little one over the holidays and learned so much about compassion, kindness and what it means to be brave. Each animal at Edgar’s Mission has a story that we should all hear. If you can’t visit Edgar’s maybe there is a like-minded sanctuary near you. This handsome dude is Hansel, one of our lovely hosts. 😍 #edgarsmission #farmanimals #veganfortheanimals #sanctuary #mygoodnesskitchen #plantbasedliving #livewithcompassion

Instagram post 2148571130332786670_2312201693

Hands up if you survived the school holidays? We’ll done, friends! Planning just plumb goes out the door when the little ones are home doesn’t it? Or is that just me? 😳 Anyhoo...this 5-ingredient Pumpkin Lentil Soup with Ginger has been on replay over the last weeks. 5-ingredients (excluding oil). 5 steps. 20 minutes. Enjoy x
INGREDIENTS
1 tbsp olive oil
1 yellow onion peeled and finely sliced
400 grams pumpkin (around 4 cups) peeled and cut in to smallish cubes
3/4 cup red lentils washed and drained
4 cups vegetable stock
1 inch fresh ginger finely grated

INSTRUCTIONS
Heat the olive oil in a heavy-bottomed saucepan or soup pot over medium heat. Add the onion and cook for three minutes or until soft.
Add the chopped pumpkin, lentils and stock to the pot and stir before adding the finely grated ginger.
Cook at a simmer for around 15 minutes or until the pumpkin and lentils are soft.
Season with sea salt if required.
Carefully blend the soup in a blender or with a stick blender until smooth to serve.

Instagram post 2133797267887769475_2312201693

A quick and dirty snack that’s pretty enough for company. Toss a bunch of baby radish in a little olive oil, sea salt and finely grated lemon zest. Roast them in the oven at around 180 c ( 356 f) for around 15 minutes or until slightly caramel around the edges. Remove from the oven and allow them to cool to room temperature before tossing in a few tablespoons of chopped fennel fronds and a good crack of black pepper. Drizzle with a little more olive oil and serve on mini bagels with vegan cream cheese. So good! 😊 #mygoodnesskitchen

Instagram post 2130240056250883130_2312201693

Most Sundays I make pancakes for breakfast and our new favourite are these Really Good Whole Wheat Vegan Pancakes. Full disclosure - I make my family pancakes and go for a run while they are not looking - these pancakes can be very distracting. They began as traditional pancakes but over time we’ve swapped out the regular flour for healthier whole wheat, added oats and some hemp seeds. Without batting an eye our fussy 5-year old is eating really good healthy pancakes. Insert happy emoji [here]. Ingredients
1 cup soy milk
1 tbsp apple cider vinegar
1 cup whole wheat flour (wholemeal flour)
1/3 cup rolled oats
3 tsp baking powder
2 tbsp raw sugar
1/4 tsp fine sea salt
2 tbsp hemp seeds optional
2 tbsp melted vegan buttery spread or melted coconut oil
1-2 tsp vanilla extract

Instructions
In a medium bowl combine the soy milk with the apple cider vinegar - to make vegan buttermilk) and set aside.
In a large mixing bowl whisk together the whole wheat flour, rolled oats, baking powder, sugar and salt. Add the hemp seeds if you are adding them.
When melted add the buttery spread or coconut oil and stir in to the buttermilk before stirring in the vanilla extract.
Add the wet ingredients to the dry and whisk together until just combined. Don't over-whisk, lumps are fine. Overmixing will make tough, rubbery pancakes!
Allow the batter to sit for 5 minutes while heating a non-stick pan or cast iron skillet over medium heat. The pan is ready when you splatter a little water onto the pan surface, the water dances around the pan and evaporates.
Add a tsp of coconut oil or buttery spread to the hot pan and wait until it melts.
Using a large spoon or small ladle add the batter onto the hot skillet. Cook for 2 to 3 minutes or until small bubbles form on the surface of the pancakes and flip. Adjust the heat lower if the pancakes are too dark. Cook on the opposite sides for 1 minute or until golden brown. Repeat with the remaining batter.
Serve the whole wheat vegan pancakes with dairy-free yoghurt, fresh berries and maple syrup.
#mygoodnesskitchen

Copyright 2019 - My Goodness Kitchen. All Rights Reserved.

Privacy Policy