Nothing quite hits the spot like a breakfast burrito. The next day, top the cheesecake with fresh berries, then cut into slices and serve.Īny leftover cheesecake will keep in an airtight container in the fridge for up to five days. Transfer the cheesecake to the fridge to set overnight. Switch off the oven, but leave the cheesecake inside for a further hour. Pour the mixture into the cake tin, then tap the tin on the bench a few times to remove any air bubbles.īake the cheesecake for 55 minutes, until the top is lightly golden and firm to touch. Rinse out the food processor, then add the cream cheese, lemon zest, lemon juice, vanilla extract, caster sugar, cornflour, coconut cream and coconut oil and process until smooth. Tip the dough into the prepared tin and press it evenly into the base and around the side. Place the vegan digestives and vegan butter in a food processor, then process for one minute or until a dough forms. Preheat the oven to 160degC fan-forced and grease a 20cm round cake tin with vegan butter.
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This baked cheesecake has a light lemon flavour and is best served with fresh berries on top – yum! You need to cook the cheesecake the day before you intend to serve it.ġ25g (½ cup) vegan butter, plus extra for greasing Cook from frozen and increase the baking time to 35–40 minutes.Ĭheesecake is one of my favourite desserts because it combines creaminess, decadence and a touch of fruity zing. Serve the falafels on their own with some hummus or with your favourite salad, sriracha, pita bread, lemon wedges and pickled red onion.Īny leftover falafels will keep in an airtight container in the fridge for up to three days.Īlternatively, freeze the uncooked falafels for up to three months. Transfer to the oven and bake for 30 minutes or until golden and slightly crisp. Place on the prepared tray and spray with olive oil, if desired. Using wet hands, roll heaped tablespoon-sized portions of the falafel mixture into balls, then roll in the sesame seeds to coat.
Sprinkle the sesame seeds (if using) on to a flat plate. Transfer the falafel mixture to a large bowl. Add the chickpeas, cumin, garlic, chilli, salt, coriander, turmeric, olive oil, flour and tahini and blend until smooth. Line a baking tray with baking paper.īring a large saucepan of water to the boil over high heat, add the sweet potato and boil for 20 minutes or until soft.ĭrain, then transfer to a food processor. Enjoy these with a colourful salad, in a wrap or simply dipped in hummus.ĥ00g sweet potato, peeled and cut into 2.5cm piecesĢ x 400g cans chickpeas, rinsed and drainedīlack and white sesame seeds, for coating (optional) Simple (Mostly) Vegan Kitchen by Ellie Bullen, Macmillan, RRP $44.99įalafels are a great staple to have in the fridge, and I love them even more when they’re homemade. "I couldn’t live without a treat now and then." THE BOOK The new book is divided into chapters following the days meals from breakfast to light meals and then mains and condiments and finishing off with sweets and drinks. "It brings me joy to help people learn to cook wholesome meals using simple, fresh ingredients and notice the positive impact on their health."Īfter years of travel, Bullen and husband Alex moved back to Australia and now live on the Gold Coast with their son. She is an advocate of giving up processed foods as the best thing people can do for their health. "I enjoy helping people to become more confident in the kitchen." She was always interested in cooking, food and nutrition so went on to study nutrition and dietetics at university and began creating recipes which she shared online.Ī self-taught cook, she has learned about food while travelling, taking cooking lessons and experimenting.
There are also ideas for slow cooker meals which can simmer away all day, providing an easy meal for dinner.īullen’s journey with food began early while growing up in a small beachside town, Lennox Head, in northern New South Wales.
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