Recipes (May / June 2025)

6 DELICIOUSLY Heartwarming RECIPES TO CELEBRATE Mom & Dad Made with Love!

Croissants de Mama

Ingredients:

Instructions:

Preheat your oven to 180°C and line a large baking tray with parchment paper.

Lightly dust a clean surface with flour. If your puff pastry comes in two pieces, start with one block at a time. Roll it out into a rectangle approximately 25cm tall by 40 cm wide. Using a sharp knife or a pizza cutter, slice the dough into 3 long rectangles. Then, cut each of those rectangles diagonally from corner to corner to create 6 triangles.

For simple vegan croissants, tightly roll each triangle from the wider end toward the point. If you’re adding filling, place a small amount near the wide end before rolling it up snugly. Repeat the process with the second block of pastry to make a total of 12 croissants.

Arrange the croissants on your prepared baking sheet, leaving space between them. Gently curve each into a crescent shape. In a small bowl, combine the plant-based milk with the golden syrup. Brush this mixture generously over the top of the croissants, and use it to secure the tips so they stay in place while baking. This glaze helps achieve a golden finish.

Bake for 22 to 27 minutes, or until the croissants are puffed, lightly golden on top, and browned underneath.

Quiche à la Mama

Ingredients:

Instructions:

Set your oven to 175°C. Lightly grease a 25cm tart pan.

Wrap the rinsed tofu in several tea towels and place a few heavy books on top to gently press out excess water while you make the crust.

In a small bowl, whisk together the flaxseed and water and let it sit to thicken. In a large mixing bowl, combine the almond flour, oat or buckwheat flour, parsley, oregano, and salt. Stir in the flaxseed mixture and the oil. Gradually add the water until the dough becomes sticky and holds together when pinched—similar to cookie dough. Crumble the dough evenly into the prepared pan.

Starting from the center, press the dough outwards and up the sides to form an even crust. Use a fork to poke a few holes in the base to prevent air bubbles.

Bake for 13–16 minutes, or until it turns lightly golden and feels firm to the touch. Set aside to cool. Raise the oven temperature to 190°C in preparation for baking the quiche.

Break the tofu into four pieces and place them into a food processor. Blend until the texture is smooth and creamy. If needed, add a splash of almond milk to help it blend smoothly. In a skillet over medium heat, warm the oil and sauté the leek (or onion) and garlic for a few minutes. Add the mushrooms, season with salt, and cook over medium-high heat for 10–12 minutes, or until their liquid cooks off. Stir in the chives, basil, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes. Cook until the spinach wilts.

Remove the skillet from the heat and fold in the tofu mixture until well combined. Adjust seasoning if needed. Spoon the filling into the baked crust and spread it evenly with a spoon.

Place the quiche back into the oven and bake, uncovered, for approximately 33 minutes, until set and firm to the touch.

Let the quiche cool on a wire rack for 15–20 minutes before slicing.

Mama Glo Bars

Ingredients:

Instructions:

Line a 23cm square baking pan with parchment paper, leaving a bit of overhang on the sides. This makes it easier to lift the bars out once they’ve been frozen.

In a large mixing bowl, combine the oats, cereal, sesame seeds, pepita seeds, ground flaxseed, dried fruit, shredded coconut, cinnamon, and salt. Stir well to distribute evenly.

Place the brown rice syrup in a small saucepan over low heat. Add the maple syrup, sunflower seed butter, and coconut oil. Stir continuously until the mixture is warm, smooth, and well blended. Remove from heat and stir in the vanilla extract.

Immediately pour the warm syrup mixture over the dry ingredients. Stir with a sturdy metal spoon until all the oats and mix-ins are thoroughly coated. It may take a bit of effort, but make sure there are no dry spots.

Transfer the mixture to your prepared pan and spread it out evenly. Wet your hands slightly to help press it down without sticking. If you have a small pastry roller, roll it over the top to smooth it out. Otherwise, press firmly with your hands to compact the mixture well—this helps the bars hold together. Use your fingertips to press along the edges and form straight sides.

Place the pan in the freezer uncovered for 10–15 minutes, just until the bars are firm enough to slice. Remove from the pan, place on a cutting board, and slice into 12 bars using a pizza cutter or sharp knife.

Wrap each bar individually in plastic wrap. Store them in the fridge for up to 1 week, or in a freezer-safe zip-top bag in the freezer for 4 to 6 weeks.

Papa’s Banana Bacon

Ingredients:

Instructions:

The most important part of this recipe is choosing bananas that are fully ripe. Avoid green or underripe bananas—those won’t work here. You want bananas that are bright yellow with plenty of brown spots, as these have the best flavor for this recipe.
Prep the peels by taking them off the bananas and tear each one into about four strips. Then, using a spoon, gently scrape off the stringy white inner layer, leaving just the outer peel.

For the marinade, whisk together the soy sauce, maple syrup, smoked paprika, and garlic powder in a shallow dish wide enough to fit your banana strips. Add the peels to the marinade and stir to coat them well. Let them soak for at least 10 minutes—or even a few hours if you’ve got the time—for a deeper flavor.

When you’re ready to cook, heat the oil in a large frying pan or skillet over medium heat. Once the oil is hot, lay the banana peels in the pan and fry for a couple of minutes on each side, until they’re golden brown and start to puff up slightly. Note: the sugars in the marinade can cause a bit of smoke, so turn on your extractor fan or open a window. After frying, place the strips on a paper towel to drain. They’ll continue to crisp up a bit as they cool.

This Father’s Day, fire up something unexpectedly tasty—banana peel ‘bacon’! It’s crispy, chewy, and has just the right touch of sizzle, much like the real deal. While it’s a bit thinner than traditional bacon, the bold smoky flavor, savoury saltiness, and a subtle kiss of sweetness (with just the tiniest hint of banana) make it a surprisingly satisfying bite. Even my dog Stark couldn’t get enough—so you know it’s dad-approved and pup-approved!

Dad-bod Scones

Ingredients:

Instructions:

Preheat the oven to 220°C.

In a mixing bowl, combine the flour, sugar, and salt. Stir thoroughly to ensure the dry ingredients are well mixed.

Heat the water until it’s steaming, then add the vegan butter and stir until melted.

Mix the melted butter and water into the non-dairy milk, stirring until combined.

Gradually add the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing—this helps keep the scones tender.

The dough should be thick and soft, not overly moist.

Lightly flour a clean surface or cutting board and shape the dough into a large ball. Turn the dough once, adding a bit more flour if needed to prevent sticking.

Press or roll the dough out to about 3cm in thickness.

Cut the dough into rounds using a 2″–3″ biscuit or cookie cutter. Dip the cutter in flour first to prevent sticking.
Place the scones on a baking sheet lined with parchment paper.

In a small bowl, combine the 2 tablespoons of non-dairy milk and 1 tablespoon of golden syrup, then brush this mixture over the top of the scones.

Bake for about 12 minutes, or until the scones turn a light golden brown.

Let them cool for a few minutes before serving. Enjoy warm!

DELICIOUS PROTEIN-PACKED SMOOTHIE

Ingredients: