9 January 2012

Vegan Lemon Cheesecake


My lemon cheesecake recipe is simple, delicious, versatile, easy to make and all of the ingredients can be found in Coles. Yay! If you’ve tried my Vegan Chocolate Cheesecake recipe, then you know what I’m talking about. If not, you can find it here. I promise, this recipe will not disappoint and will get the approval of your dairy-loving friends too.


  • 1 ½ cups biscuit crumbs (Arnott’s Nice biscuits)
  • ¼ cup vegan margarine, melted (Nuttelex)
  • 3 tbsp. brown sugar
  • 3 tubs Tofutti Better Than Cream Cheese
  • 1 cup white sugar
  • the equivalent of 3 eggs using egg replacer powder
  • 1 tsp. vanilla extract
  • zest of one lemon
  • ⅓ to ½ cup lemon juice (to taste)


Preheat oven to 180°C.

Mix together the biscuit crumbs, margarine and brown sugar. Press into a greased 9 inch spring form cake pan (If you don’t use spring form it may prove very tricky to remove). Set aside.

To make the filling, beat the cream cheese and sugar together. Add the egg replacer mixture and beat again. Next, add the lemon zest, juice and vanilla and mix until smooth. Pour the mixture over the crust.

Bake for 40 – 50 minutes (fan forced). Once cooked, run a knife around the edge of the cheesecake, and let cool. Refrigerate for at least 4 hours. Enjoy!

Note: If you don’t like the look of the “skin” the cheesecake forms after cooking (it tastes just fine), I suggest removing it gently once out of the oven, while it is still rising.

4 January 2012

Spaghetti & Wheatballs


These wheatballs are incredibly versatile. They can be plated up with spaghetti or any other kind of pasta and they’re definitely yummy enough to be eaten on their own. At the moment I am experimenting with pressing them into a patty-like shape and using them in burgers as a meat substitute. Will share that recipe with you too once I know it!


  • Spaghetti (cooked as normal)
  • pasta sauce (preferably tomato, any variety you wish)
  • 1 - 1½ cups white mushrooms
  • 2 garlic cloves (finely chopped or minced)
  • 2 tbsp. tomato paste
  • 1 - 2 tbsp. soy sauce
  • 1 tbsp. water
  • 1 – 2 tbsp. olive oil
  • ½ cup dry bread crumbs
  • ½ cup wheat gluten flour (vital wheat gluten)
  • ¼ cup savoury yeast flakes (nutritional yeast)
  • 1 tbsp. parsley
  • basil
  • oregano
  • paprika
  • salt
  • black pepper


  1. In a food processor, whizz up the mushrooms, garlic and parsley until the mushrooms are almost pureed.
  2. Add all other ingredients, mixing thoroughly and adding the herbs and spices to taste.
  3. Heat olive oil in pan over the lowest heat. Roll up a pinch of the dough (not too much or it won’t cook at all in the middle). Do the same with the remaining mixture and cook the wheatballs in batches, moving around in the pan constantly, until browned and cooked well.
  4. Mix the pasta sauce through the spaghetti and plate up. Place wheatballs on top and serve! Enjoy!

Note: If not using all the wheatballs in one go, they will keep, covered properly in the fridge for 3 – 4 days or in the freezer for 3 – 4 weeks.

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