Recipes (March / April 2025)

Jenny’s Doggy Birthday Cake

CELEBRATE YOUR PUP’S SPECIAL DAY WITH THIS NUTRITIOUS AND DELICIOUS HOMEMADE DOG-FRIENDLY CAKE! MADE WITH WHOLESOME INGREDIENTS, THIS CAKE IS A HEALTHY TREAT FOR YOUR FURRY FRIEND.

Ingredients:

• 6 chicken breasts, cut into thick slices
• 250g chicken livers, trimmed
• 1 cup Lionel’s Choice dog food (or any high-quality kibble)
• 1 carrot, boiled and cut into thin slices
• 2 tbsp olive oil
• 2 tubs cream cheese (for frosting, optional)

Instructions:

Preheat the oven to 180°C.
Prepare the pan: Lightly grease a
small cake tin with olive oil.
Fry chicken livers in a pan with a
little bit of olive oil.

Layer the ingredients:

Arrange half of the chicken breast slices at the bottom of the tin.
Spread the trimmed chicken livers over the top.
Sprinkle a layer of kibble. Add another layer of chicken breast slices, sealing everything in.
Bake for 30 minutes, covering with foil to retain moisture.
Cool completely before decorating.
Spread a thin layer of cream cheese over the top and sides of the cake as you would any traditional cake.
Garnish with carrot slices and extra kibble.
Serve in slices and watch your pup enjoy!

Tip: This cake freezes well—store leftovers in an airtight container and thaw before serving

Vegan Hot Cross Buns  

Layer the ingredients:

For the buns you will need:

• 4 cups (500g) flour
• 1 packet (10g) instant yeast
• 1/4 cup (50g) brown or white sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup (250ml) warm water or plant milk
• 3 tablespoons (45ml) vegetable oil
• 1/2 cup raisins or chopped dried fruit (optional)

Instructions:

For the cross you will need:

• 1/2 cup (60g) flour
• 5 tablespoons water (or enough to form a thick paste)

For the spiced glaze you will need:

• 2 tablespoons golden syrup (or honey for vegetarians)
• 1/2 teaspoon cinnamon

Instructions:

1️) Activate the yeast: In a large bowl, mix the warm water or plant milk with sugar and yeast. Let sit for 5–10 minutes until foamy.

2️) Make the dough: Add the flour, cinnamon, nutmeg, salt, oil, and raisins (if using) to the yeast mixture. Mix until a sticky dough forms.

3️) Knead: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. If sticky, add a little more flour.

4️) First rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour or until doubled in size.

5️) Shape the buns: Punch down the dough and divide into 12 equal balls. Arrange them on a greased baking tray, close together but not touching. Cover and let rise again for 30 minutes.

6️) Make the cross: Mix flour and water into a thick paste. Pipe or drizzle over the buns in a cross pattern.

7️) Bake: Preheat oven to 180°C . Bake for 20–25 minutes, until golden brown.

8️) Glaze: Mix golden syrup with cinnamon and brush over warm buns.

 Tips:
✔ If you don’t have golden syrup on hand, dissolve 1 tablespoon brown sugar in 2 tablespoons hot water for a simple glaze.
✔ Swap raisins for finely chopped dried apricots or leave them out for plain buns.
✔ Leftovers? Toast and serve with vegan butter or peanut butter!

Coconut Milk Mousse

Ingredients:

• 1 can (400ml) full-fat coconut milk (chilled overnight)
• 2 tablespoons sugar (or golden syrup)
• 1 teaspoon vanilla essence
• 100g dark chocolate, melted (for a chocolate version) or
• 1/2 cup fruit puree (mango, berries, or passion fruit for a fruity version)

Instructions:

1️) Chill the coconut milk. Refrigerate the can overnight to separate the solid coconut cream from the liquid.

2️) Scoop the solid cream. Open the can and scoop out only the thick, solid coconut cream into a mixing bowl. (Save the liquid for smoothies or soups!)

3️) Whip it! Using a hand mixer or whisk, whip the coconut cream for 2–3 minutes until light and fluffy.

4️) Sweeten & flavour. Add sugar (or golden syrup) and vanilla extract, then continue whipping until smooth.

5️) Customize it! Chocolate mousse? Fold in melted dark chocolate. Fruity mousse? Gently mix in blended fruit puree.

6️ Chill & serve ❄ Spoon into serving dishes and refrigerate for at least 30 minutes to set.

7️ Garnish & enjoy! 🍓✨Top with grated chocolate, toasted coconut flakes, or fresh berries.

 Tips:
✔️ For an extra thick mousse, add 1 tablespoon cornstarch to the coconut cream before whipping.
✔️ If the cream is too firm, add a teaspoon of coconut liquid to loosen it.
✔️ Can’t find full-fat coconut milk? Use canned coconut cream instead.

Easter Themed Garnish ideas:

 Chocolate “Nest” with Mini Eggs

• Melt some dark chocolate and drizzle it in circular patterns onto parchment paper to create small nests.
• Let them harden in the fridge, then place one on top of each mousse.
• Fill the nest with vegan mini eggs (or small berries like blueberries).

 Bunny Ear Toppers

• Cut marshmallows (vegan if needed) into small ovals to resemble bunny ears.
• Dust the inner part with pink sugar or cocoa powder.
• Stick them into the mousse before serving for a cute bunny-themed dessert!

 Carrot Patch Mousse

• Crush vegan chocolate biscuits (like Oreos) to resemble “soil” and sprinkle on top.
• Use small fondant or marzipan carrots (or even real baby carrots) as decoration.

Lemon & Rosemary Roasted Baby Potatoes

These crispy, golden baby potatoes are infused with fresh rosemary and zesty lemon—simple, affordable, and absolutely delicious!

Ingredients:

1kg baby potatoes, halved

3 tablespoons olive oil

2 tablespoons lemon juice (freshly squeezed)

1 teaspoon lemon zest

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Instructions:

Preheat & prep:

• Preheat oven to 200°C.Wash and halve the baby potatoes (no need to peel).
• Season the potatoes:
• In a bowl, toss the potatoes with olive oil, lemon juice, zest, garlic, salt, pepper, and rosemary until well coated.

Roast:

Spread the potatoes evenly on a baking sheet, cut side down.

Roast for 35–40 minutes, flipping halfway, until golden brown and crispy.

Serve & enjoy!

Garnish with extra rosemary and a squeeze of lemon.

Tip

For extra crispiness, soak the potatoes in cold water for 20 minutes before roasting, then pat dry!

Stuffed Butternut Squash with Lentil & Walnut Filling

A hearty, flavour-packed main dish that’s both protein-rich and comforting—perfect for an Easter feast!

Ingredients:

1 medium butternut squash, halved lengthwise and seeds removed

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

For the filling:

1/2 cup dry lentils (or 1 cup canned, drained)

1 cup water or vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon ground cinnamon

1/2 cup walnuts, chopped

1/4 cup raisins or cranberries (optional, for a festive touch)

1 tablespoon lemon juice

Salt & pepper, to taste

Instructions:

1)Preheat oven & roast squash:

Preheat oven to 200°C.

Rub butternut squash halves with olive oil, salt, and pepper.

Place cut side down on a baking tray and roast for 40–45 minutes until fork-tender.

2) Cook the lentils:

While the squash is roasting, cook the lentils in 1 cup water or vegetable broth until soft (about 20 minutes). Drain and set aside.

3️) Prepare the filling:

In a pan, heat 1 tablespoon olive oil and sauté onion and garlic until soft.

Add lentils, thyme, cinnamon, walnuts, and raisins (if using). Cook for 5 minutes, stirring occasionally.

Remove from heat and stir in lemon juice, salt, and pepper.

4️) Stuff & bake:

Once the squash is cooked, flip it over and scoop out some flesh (mash and mix into the filling if desired).

Fill each half with the lentil-walnut mixture.

Return to the oven for 10 more minutes to crisp up the top.

5️) Serve & enjoy!

Garnish with extra chopped walnuts or fresh parsley.

Tip

Swap walnuts for sunflower seeds if you need a nut-free version!

Vegan Carrot Cake

Ingredients:

For the cake:

• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup vegetable oil (or melted coconut oil)
• 1 cup plant-based milk (soy, oat, or almond)
• 1 teaspoon apple cider vinegar (or lemon juice)
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup crushed pineapple (optional, for extra moisture)
• ½ cup chopped walnuts or raisins (optional)

For the frosting:

• 1 cup vegan cream cheese (or thick coconut cream)
• ½ cup icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:

1️) Preheat oven & prep pan

• Preheat oven to 180°C
• Grease and line a 20cm cake tin with baking paper.

2️) Mix the dry ingredients

• In a bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

3️) Mix the wet ingredients

• In a separate bowl, whisk oil, plant-based milk, apple cider vinegar, and vanilla.
• Add grated carrots and crushed pineapple.

4️) Combine & fold in extras

• Gently mix the wet and dry ingredients together.
• Fold in walnuts or raisins if using.

5️) Bake the cake

• Pour the batter into the cake tin and bake for 30–35 minutes, or until a toothpick comes out clean.
• Let cool completely before frosting.

6️) Make the frosting

• Beat vegan cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
• Spread over the cooled cake.

7️) Decorate & enjoy!

• Garnish with chopped walnuts, coconut flakes, or grated carrot for an Easter touch!

Tips
✔️ No vegan cream cheese? Use whipped coconut cream instead!
✔️ Gluten-free? Swap flour for a 1:1 gluten-free blend.
✔️ Want a loaf cake? Bake in a loaf tin for 45–50 minutes instead.

ROASTED GLAZED CARROTS WITH CRANBERRIES

INGREDIENTS

• 500 g medium sized carrots (scrubbed)
• 100 g fresh cranberries
• 60 ml / ¼ cup golden syrup/honey divided
• zest of ½ large orange
• 30 ml / 2 tbsp olive oil
• 3 tsp harissa paste (adjust to taste)
• a few sprigs of thyme
• 1 garlic clove, finely grated
• ½ tsp salt, (adjust to taste)
• black pepper, to serve
• 20 g / ¼ cup almond flakes

INSTRUCTIONS:

1. Preheat the oven to 170° C
2. Line one large baking tray (or two smaller ones) with baking paper.
3. Trim the green tops off the carrots and cut carrots into halves lengthwise.
4. Coat cranberries in 1 tbsp of golden syrup/honey and mix in orange zest.
5. In a separate bowl, combine olive oil, 3 tbsp golden syrup/honey, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
6. Coat dry carrots in the golden syrup/honey and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
7. Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and gooey. If the cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
8. Toast almonds lightly in a hot pan until lightly browned and fragrant.
9. Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme.

Tips

You can use dried cranberries instead but roasted from fresh are nicer! If you’re using dried ones, there is no need to bake them and you may also want to add a touch of lemon juice to your carrot marinade to maintain the balance of flavours. Soaking the dry cranberries in warm orange juice to rehydrate is an option too if you want to make them more plump.

Harissa is optional, you can also use dry spices such as cumin, coriander, cinnamon, sweet smoky and hot paprika or chilli powder instead.

EASY VEGAN OLIVE TAPENADE 

This easy spread can be enjoyed on a cracker, baguette, salad and accompany just about any snack.

Ingredients

1 cup mixed olives pits removed

¾ cup sun-dried tomatoes roughly chopped

2-3 clove garlic minced

2 teaspoons lemon juice

¼ cup extra virgin olive oil

⅛ teaspoon Italian Seasoning blend

Black pepper to taste

Fresh herbs like basil or thyme for garnish and optional

INSTRUCTIONS:

Step 1 – In a food Processor, pulse all ingredients until coarsely chopped. Transfer to serving bowl.

Step 2 – Garnish with fresh herbs if desired and serve.

REFRESHING CARROT MOCKTAIL

Ingredients

60ml carrot juice

30ml orange juice

90ml lemon lime soda more or less as desired

carrot to garnish as desired

orange to garnish as desired

Instructions

Combine the carrot and orange juices in a mixing glass.

Fill your serving glass with ice.

Fill the serving glass half way up with the juice mixture.

Top off the serving glass with the lemon lime soda.

Garnish as desired with orange and/or carrot and serve.

ust about any leafy green can be turned into chips. Kale, spinach, chard, collard greens, beet greens, dandelion greens, you name it. I decided to go with kale, Brussels sprouts (the outer leaves), and collard greens. If you’ve never made veggie chips at home, I would recommend that you start with leafy greens because they are really easy to make.

I like to also add some olive oil and salt. If you’re not a fan of oil, you can skip it. However, I find that the oil helps the veggie chips cook more evenly in the oven and adds a nice, rich flavor.

VEGGIE CHIPS

Ingredients:

Kale

Collard greens

Optional: Olive oil and Salt

Steps Before Baking:

1. Keep the pieces large – this step applies only to kale and collard greens. The reason you want to tear the kale into large pieces is that it will shrink quite a bit when baking. Smaller pieces burn easier.
2. Wash – was the leafy greens by soaking the veggies for a few minutes. This will allow for any dirt to sink to the bottom of the bowl.
3. Dry thoroughly – once washed, place the veggies onto a dry paper towel and pat them dry. Drain as much water as possible. If there’s any excess water, the water will steam the veggies while baking.
4. Massage – rather than just coating the veggies with some oil, massage the oil into the leaves to ensure that every piece of the vegetable is evenly coated. Just be careful not to bruise the leaves.

Baking

1. Use parchment paper or an oven rack – both parchment paper and oven rack work well because they allow water to escape. On the other hand, foils or waxed surfaces (e.g. baking sheets) trap water and the veggies steam instead of crisping up.
2. Space them out – make sure the veggies aren’t touching. If you crowd them, there will be too much vapor surrounding them and they’ll steam rather than bake into crispy chips.
3. Use low temperatures – oven temperature is the tricky part. The lower the temperature, the better. The chips might take a little longer to bake, but at least you don’t get any burnt pieces. Bake the chips at 95°C first and then increase the temperature to about 110°C
4. Rotate – whether surface you’re baking the chips on, rotate it half way through baking so the veggies crisp up evenly. There’s no need to flip the chips.

After Baking

1. Cool for a few minutes – cooling the chips after they’re out of the oven helps them firm up even more. A few minutes is all that’s needed.
2. Store – store the chips in an air-tight container to prevent the chips from absorbing any moisture from the air. If the chips lose their crispiness over time, you can put them in a warm oven to get the moisture out of them.

INSTRUCTIONS

• Preheat oven to 95°C and place the oven rack in the center of the oven.
• Tear kale away from the stem and roughly tear it up into large pieces. Remove the leaves of the Brussels sprouts (you may need to keep cutting away the stem as you get deeper into the sprout).
• Wash and spin the leaves until thoroughly dry. If you don’t have a spinner, place the leaves in a large bowl and cover them with water. Let them soak for a few minutes to allow any dirt to sink to the bottom of the bowl. Place the leaves onto a paper towel and pat them dry.
• Transfer the leaves into a large bowl and massage in the oil and salt. 
• Bake for about 45 minutes until the leaves are dry and crispy. Rotate the parchment paper/oven rack half way through baking. Be sure to watch closely past the 30 minute mark as they can burn quickly.
• Allow to cool.

Tip

You can use any kale you like but curly kale is best.

Doggy Easter Eggs

INGREDIENTS:

Peanut butter (xylitol free)

Coconut oil.

Add in options: Grated carrot/apple chunks/Greek yoghurt

INSTRUCTIONS:

Fill your egg-shaped mold with equal parts peanut butter and coconut oil.

Mix in whatever add-ins you want (grated carrots, apple chunks, or Greek yogurt swirls) and pop in the freezer.

Tip

Ice cube trays work great for this recipe too if you don’t have an easter themed mold.