Stephanie the Foodie (2026)

06/01/2022

Healthier whoopie pies! Save these for later for your next dessert craving 😋
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Ingredients:
1. 1 cup oat flour
2. 1/4 tsp salt
3. 1/2 cup cocoa powder (or cacao)
4. 1/2 cup brown sugar (or coconut sugar)
5. 1 tsp baking powder
6. 1/2 tsp baking soda
7. 3 tbsps ground flax
8. 1 tsp vanilla extract
9. ~ 1/4 cup almond milk (add a bit more if batter is way too dry)
10. OREO FILLING: 1/2 cup powdered sugar, 1 tsp vanilla extract, 1/4 cup vegan butter (you want the butter at room temperature)
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Instructions:
1. In a large bowl add the dry ingredients and mix. Next, add the wet ingredients. Adding a little more almond milk if necessary (you want to end up with dough).
2. Roll the dough into a ball and then put in the fridge for 20 mins to firm. Preheat oven to 350 degrees F.
3. Roll out dough with a rolling pin and then cut out small circle shapes. Put them on a linked baking tray and then bake for 10-15 mins. Let them cool completely. While they are cooling, make your filling by adding ingredients together in a bowl using a hand mixer to mix. You want a thick glaze so that it will hold its shape.
4. Put 1 - 2 tsps worth of filling into each half of the circles and use another half for the top to make a sandwich (if you need to add a bit more glaze you can). Make sure to keep these in the fridge so they stay firm. ENJOY!! ☺️
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04/01/2022

🥕 🌱 VEGETABLE TART | Highly recommend trying this savoury dish! The crunch from the puff pastry is 😙🤌🏼
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INGREDIENTS:
1. 800g of carrots of different colours
2. 2 tbsp vegetable oil
3. 1 onion, finely diced
4. 2 garlic cloves, crushed
5. 1/2 tsp smoked paprika
6. 1 tsp ground cumin
7. 2 cups butternut squash, cut into roughly 2cm pieces
8. 2 cups vegetable stock
9. 320g sheet puff pastry
10. 2 tbsp hazelnuts, toasted and chopped (or walnuts/pecans)
11. 1 tbsp unsweetened almond milk
12. 3 sprigs thyme, leaves picked
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INSTRUCTIONS:
1. Preheat oven to 400 degrees F. Peel the carrots. Using a sharp knife, cut the carrots in half lengthways. Lay them with the flat side facing the chopping board and cut slits into the top side of them, roughly 1/2 cm apart. Place these on a large baking sheet and drizzle over half the vegetable oil. Season with salt + black pepper and then bake for 40-45 minutes, turning over halfway through, until soft.
2. Meanwhile, make the butternut squash purée. Heat the remaining oil over a medium heat in a pan and add the diced onion. Cook for 8-10 minutes until soft, then add the garlic and spices and cook for 2 minutes, until fragrant. Add the butternut squash and cook in the onion mixture for 2 minutes, then add the stock. Bring to the boil, then lower the heat and simmer for 15 minutes until the squash is tender.
3. Place a sieve over a bowl and drain the butternut squash. Put the butternut into a blender and blend until smooth but still fairly thick – you want it to be able to hold its shape. If it's too thick and not blending properly, add 1 tbsp of veggie stock. Season and set aside.
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SEE COMMENTS FOR FINAL STEP
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03/01/2022

🌮 kicking off the new year with these spicy roasted cauliflower tacos with black beans, cabbage and a light avocado dressing! (Inspired by ).
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Ingredients:
* 1 tbsp avocado oil
* 1 medium cauliflower, cut into florets
* 1 tbsp avocado oil
* 1 onion, chopped
* 2-3 garlic cloves, finely chopped
* 2 chipotle peppers in adobo
* 1 tsp chilli powder
* 1/2 tsp cumin
* salt and pepper to taste
* 4–5 tbsp water
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Instructions:
* Preheat the oven to 450 degrees F and line a baking pan with parchment paper.
* Coat the cauliflower with oil and roast for 20-25 minutes until golden brown.
* Heat avocado oil in a small pan on medium-high heat then add the onion and garlic let cook for 2 minutes. Add the rest of the sauce ingredients and let cook on medium for 2-3 minutes.
* Transfer to a blender and blend until smooth (you can also use an emulsifier).
* Pour the sauce on the roasted cauliflower and toss together until evenly coated.
* Toast your corn tortillas and fill them with the cauliflower and toppings you prefer.
* AVOCADO SAUCE 🥑: blend 1 avocado, 2 garlic cloves and 1 Tbsp lemon juice in a food processor and then put on top of tacos.
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25/12/2021

PEPPERMINT BARK | Merry Christmas to those we celebrate ♥️ hope you are all having a great holiday and thank you so much for your continued support ☺️
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Ingredients:
1. 1.5 cups dark chocolate
2. 1.5 cups white chocolate
3. 1/2 tsp peppermint extract (if you have)
4. 4 candy canes
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Instructions:
1. Melt your dark chocolate using the double boiler method. Once melted, add peppermint extract if you’re using and add to an 8x4 dish. Put in freezer for 20 mins.
2. Melt your white chocolate next and pour on top of frozen dark chocolate with chopped peppermint candies and then put back in freezer for another 20 mins. Enjoy!
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🎄🎅

13/12/2021

Flourless chocolate breakfast muffins 🤎
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Ingredients:
1. 1 cup almond butter
2. 1 cup applesauce (or 2 ripe bananas)
3. 2 Tbsps ground flax
4. 2 tsps baking powder
5. 1 tsp baking soda
6. 2 tsps vanilla extract
7. 1 tsp cinnamon
8. 1/2 tsp all spice
9. 1/4 tsp salt
10. 1/2 cup maca + cacao powder mix (I used one from - you can also use cocoa powder)
11. Walnuts, chopped
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Instructions:
1. Preheat oven to 350 F. Line muffin tin.
2. Add all ingredients to a food processor or blender.
3. Pour half way into each lined muffin tin. Chop walnuts and sprinkle on top (if you’re feeling festive, you can chop candy candies and sprinkle on top instead of the walnuts ☺️)
4. Bake for 30 mins or until toothpick comes out clean.
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07/12/2021

ROASTED BRUSSELS SPROUT KALE SALAD | this is a simple side for any of your dishes during the holidays! You can also add some sweet potato to this and pomegranates with a drizzle of garlic tahini (or a simple lemon, garlic and olive oil dressing).
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Ingredients:
1. Brussel sprouts
2. Kale
3. Dried cranberries
4. Red cabbage
5. Pumpkin seeds
6. Sunflower seeds
7. Salt + pepper
8. Avocado oil (for baking)
9. Red onions
10. Avocado
11. Garlic powder
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Directions:
1. Preheat oven to 425 F. Line a baking tray with parchment paper.
2. Wash and cut your Brussels sprouts in half. Season with garlic powder, salt + pepper. Coat with avocado oil. Roast for 20-25 mins.
3. Chop the cabbage and kale. Add to a salad bowl and top with the toppings. You could also add some tofu on top if you wanted a simple and healthy dinner or lunch option! Or any other protein to make it your main dish!
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06/12/2021

FUDGY DOUBLE CHOCOLATE CHIP PEPPERMINT COOKIES | I came up with this recipe the other night on a whim and they turned out SO good!! It’s like eating a fudgy brownie, but in cookie form 🤤!!
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INGREDIENTS:
1. 1 cup almond flour
2. 1 tbsp blackstrap molasses
3. 1/2 cup white chocolate chips (vegan if needed)
4. 1 tsp baking soda
5. 1 tsp vanilla extract
6. 1 tsp cinnamon
7. 1/2 tsp nutmeg
8. 1/4 cup cocoa powder or cacao powder
9. 1/3 cup dark chocolate chips
10. 1/4 tsp salt
11. 1/2 cup almond milk
12. 1/2 cup almond butter
13. 2 flax eggs
14. 1/2 cup brown sugar
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INSTRUCTIONS:
1. Preheat oven to 350 F (using the convention bake option if you have it) . Line 2 baking trays with parchment paper.
2. Prepare flax eggs. Next, mix dry ingredients together in a large bowl. In another bowl mix wet ingredients together. Add wet ingredients to dry ingredients and mix again.
3. Add dark chocolate chips. Scoop out 2 big Tbsps of dough each onto baking sheets. Bake for 30 mins.
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WHITE CHOCOLATE & PEPPERMINT: Melt white chocolate and then add on to part of the cookie once the cookies are fully cooled down. Chop candy canes and add on top of the white chocolate!
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29/11/2021

GINGERBREAD PEPPERMINT BLONDIES | Save for later when you’re feeling festive 😏
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Ingredients:
1. 1 can chickpeas, rinsed & drained
2. 1/2 cup almond butter
3. 2 tsps ginger
4. 1 tsp cinnamon
5. 1/2 tsp all spice
6. 3 Tbsps blackstrap molasses
7. 1/4 tsp salt
8. 1/4 tsp salt
9. 1 tsp baking powder
10. 1/2 tsp baking soda
11. 1 tsp vanilla extract
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Directions:
1. Preheat oven to 350 F. Line an 8x8 pan with parchment paper.
2. Try to remove as much of the chickpea skins as you can with a towel or your hands. This will make the batter smoother.
3. Add chickpeas to a food processor with other ingredients. If you need to add a little bit of almond milk to help blend, do so now.
4. Add mixture to pan and smooth out. Bake for 25 mins or until a toothpick comes out clean.
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26/11/2021

GINGERBREAD LOAF | Vegan + delicious….and dare I say it, moist!! Save this recipe for later to try it out! You’re going to love it 😍
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Ingredients:
1. 1 cup almond flour
2. 1 cup oat flour
3. 4 flax eggs
4. 2 Tsps vanilla extract
5. 1 tbsp cinnamon
6. 1/2 tsp all spice
7. 2 tsps baking powder
8. 1 tsp baking soda
9. 1/4 tsp salt
10. 1/2 cup brown sugar
11. 3 tbsps blackstrap molasses
12. 1 tbsp fresh grated ginger
13. 1/2 cup almond milk
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GLAZE:
1. 2 cups confectioners sugar
2. Almond milk (if absolutely needed to thin a bit - start with 1 Tbsp)
3. 1 tsp vanilla extract
4. 1 stick vegan butter
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INSTRUCTIONS:
1. Preheat oven to 350 F. Line a loaf pan. Combine dry ingredients together and then wet ingredients together. Add wet ingredients to dry ingredients and mix again. Pour into loaf pan and bake for 45 mins or until a tooth pick comes out clean.
2. GLAZE: make sure your butter is at room temperature. Add to a mixing bowl with other ingredients (not including the almond milk) and using an electric hand whisk, mix until all combined and you’ve got a thick glaze. If you need to add some almond milk, do so now, with 1 tbsp at a time - you don’t want the glaze super runny. Once loaf has cooked completely, spread glaze on top with crushed pecans if desired!
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11/11/2021

BLUEBERRY OAT CRUMBLE DATE SQUARES 🫐 | I thought of this idea randomly before bed last night and they turned out so tasty!! I had to share it 😍
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1ST LAYER - DATES:
1. 1 cup medjool dates
2. 1/3 cup walnuts
3. 1 tsp cinnamon
4. 1/4 tsp all spice
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2ND LAYER - OAT CRUMBLE:
1. 1 cup rolled oats
2. 1 cup almond flour
3. 1 tsp nutmeg
4. 2 Tbsps brown sugar
5. 1/4 cup melted coconut oil
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3RD LAYER - BLUEBERRIES:
1. 2 cups fresh blueberries
2. 2 tsps vanilla extract
3. Unsweetened coconut flakes (for topping - optional)
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INSTRUCTIONS:
1. DATES: Blend date ingredients together in a food processor until everything is well incorporated. Line a loaf pan with parchment paper and press date mixture down until evenly spread. Put in freezer for 10-15 mins to firm.
2. OAT CRUMBLE: Using the food processor, next blend together oat crumble ingredients. Add to date layer once done from freezer. Add back to freezer for another 10-15 mins.
3. BLUEBERRIES: In the same food processor, add blueberry ingredients and process until it’s all liquid. Add blueberry layer on top of oat crumble mixture with optional coconut flakes and let it freeze over night! Store in freezer.
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09/11/2021

PB&J BARS 🤤 who else was a fan of PB&J sandwiches as a kid?
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INGREDIENTS:

CRUST
1. 1 cup rolled oats
2. 1 cup raw almonds
3. 1/4 tsp sea salt
4. 2 Tbsp coconut sugar
5. 4.5 Tbsps coconut oil, melted
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FILLING
1. 3/4 cup strawberry jam (ensure vegan friendliness)
2. 1/2 cup frozen or fresh strawberries (or raspberries // chopped)
3. 2 Tbsp natural salted creamy peanut butter
4. 2 Tbsp roasted salted peanuts, chopped (optional)
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INSTRUCTIONS
1. Preheat oven to 350 degrees F. and line an 8×8-inch baking dish with parchment paper.
2. Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
3. Transfer to a mixing bowl and add melted coconut oil. Stir with a spoon to incorporate. Then use your hands to work the oil into the dry ingredients until the mixture resembles wet sand.
4. Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
5. Bake for 20 mins or until the crust is fragrant and the edges are slightly golden brown.
6. In the meantime, add jam and strawberries to a small saucepan and warm over medium-low heat until hot and pourable – about 5-7 minutes. Remove from heat and set aside.
7. Once crust is slightly golden brown, remove from oven and immediately add strawberry jam. Use a spoon to spread into an even layer. Then add the peanut butter in 1 tsp amounts.
8. Use the handle end of a spoon (or a chopstick or toothpick) to gently swirl the two together. Top with crushed peanuts (optional). bake for another 12-17 minutes or until the strawberry topping is warm and bubbly.
9. Remove squares from oven and let cool completely – 2-3 hours. Once cooled, gently lift bars from pan and slice into even squares, or bars.
10. Store leftovers in a sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.
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🍓

02/11/2021

Veggie chilli with cornbread 🙌🏼 🤤 save for later! My favourite vegan cheddar cheese is from
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JALAPEÑO CHEDDAR CORNBREAD:
1. 1 cup cornmeal
2. 1 cup all purpose flour (you could also probably use spelt flour)
3. 1/2 tsp salt
4. 1 tsp baking powder
5. 1/2 tsp baking soda
6. 2 flax eggs (or egg replacer or 2 eggs)
7. 1/4 cup vegan sour cream
8. 1 cup plant milk
9. 1/4 cup avocado oil
10. 1/2 cup corn kernels
11. 1 jalapeño chopped
12. 1 cup vegan cheddar, shredded
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CORNBREAD INSTRUCTIONS:
1. Preheat oven to 375°F.
Lightly coat 12 cup muffin tin with nonstick spray, butter, or liners.
2. In a large bowl combine flour, cornmeal, baking soda, baking powder and salt.
3. In a large bowl, whisk together milk, oil, flax eggs and pour over dry ingredients. Stir until moist. Add corn kernels chopped jalapeño and shredded cheddar gently mix to combine.
4. Scoop batter evenly into muffin tray. Top with a bit of cheddar cheese and a slice of jalapeño.
5. Place in oven and bake about 20 minutes or until lightly browned and tester comes out clean. Remove from oven and let cool on wire rack.
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VEGGIE CHILLI:
1. 2 cups mushrooms ( a blend) sliced
2. 3 Tbsp avocado oil
3. 1 onion diced
4. 3 cloves garlic, finely minced
5. 1 large carrot peeled and diced
6. 2 sticks celery diced
7. 1 28 oz can crushed or diced tomatoes
8. 2 cups vegetable broth
9. 1 14 oz can red kidney beans drained
10. 1 14oz can white kidney beans drained
11. 1 14oz can black beans drained
12. 2 Tbsp chili powder
13. 1 Tbsp cumin
14. 1 tsp smoked paprika
15. Salt and pepper to taste
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VEGGIE CHILLI INSTRUCTIONS IN COMMENTS
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Stephanie the Foodie

06/01/2022

04/01/2022

03/01/2022

25/12/2021

13/12/2021

07/12/2021

06/12/2021

29/11/2021

26/11/2021

11/11/2021

09/11/2021

02/11/2021

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