cook.vegetarian 3-INGREDIENT DUBAI CHOCOLATE RICE CAKE CUPS

Craving a no-bake, easy and healthy dessert? Make this Dubai chocolate trend — but make it dangerously easy, gluten-free, and so satisfying. Perfect for when you want something sweet without the effort.

Wearing @lornajaneactive use LUBA20 for 20% off full-price styles

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Ingredients
6 plain rice cakes
3/4 cup pistachio paste (I used @fixandfogg )
150g melted chocolate (dark or milk, use dairy-free if vegan)

Method:
Break rice cakes into small crunchy pieces and place into a bowl. Spoon pistachio paste over the rice cakes and mix slightly so the pieces are coated. Divide the mixture between cupcake liners or small silicone moulds. Pour melted chocolate over the top, making sure everything is covered. Refrigerate for 1 hours or freeze for 20–30 minutes until set. Remove from the moulds and enjoy.

Optional topping ideas
Crushed pistachios
Flaky salt
Extra chocolate drizzle

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#veganrecipes #nobake #ricecake #healthyfood #healthydesserts

cook.vegetarian PULL-APART PESTO PIZZA BREAD

Looking for a crowd-pleasing comfort food? Here it is at its best, warm, cheesy pull-apart bread loaded with homemade basil pesto made from scratch using @bertollioliveoil_australia Dress & Drizz Extra Virgin Olive Oil, giving it a rich, silky texture. And I must say, the convenient format of Dress & Drizz is a game changer. This one is perfect for sharing straight from the tray at the table.

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Homemade Basil Pesto Ingredients:
• 2 cups fresh basil leaves
• ½ cup parmesan cheese (vegetarian)
• ¼ cup pine nuts (or walnuts)
• ½ cup Bertolli Dress & Drizz Extra Virgin Olive Oil
• Juice of ½ lemon
• Salt, to taste

Pull-Apart Bread Ingredients:
• 1 large round sourdough or soft Italian-style loaf
• 2 cups mozzarella cheese, shredded
• ½ cup parmesan cheese (vegetarian), finely grated
• 150–200g bocconcini, halved
• 2–3 tbsp Bertolli Dress & Drizz Extra Virgin Olive Oil (for brushing)

Method:
In a food processor, blend basil, parmesan (vegetarian) and nuts until finely chopped. Slowly stream in Bertolli Dress & Drizz Extra Virgin Olive Oil while blending until smooth and creamy. Add lemon juice and salt to taste. Set aside.

Preheat oven to 180°C (fan-forced) and line a baking tray with baking paper.

Cut the loaf in a criss-cross pattern, making deep cuts without slicing all the way through the base.

Gently open the cuts and spoon the homemade pesto throughout every layer.

Stuff generously with shredded mozzarella, parmesan (vegetarian) and bocconcini, ensuring the cheese is evenly distributed.

Brush Bertolli Dress & Drizz Extra Virgin Olive Oil generously between the cuts and over the top of the loaf so it seeps into the bread and helps create a golden, crisp finish.

Bake for 18–22 minutes or until the cheese is melted, bubbling and golden on top.

Serve warm, pulling apart pieces straight from the loaf.

Enjoy and don’t forget to follow for more recipes!

#healthyrecipes #pesto

cook.vegetarian 4 INGREDIENT BOUNTY DATES

Only 4 ingredients and they taste just like a homemade Bounty bar. These little bites are naturally gluten-free, refined sugar-free and perfect when you want something sweet but still made with simple ingredients.

Save this recipe for later and tell me if you’ll be making them🙌

Ingredients:
Makes 14
• 1 cup shredded coconut
• 1/3 cup coconut milk
• 14 Medjool dates, pitted
• 150g dark chocolate, melted (I used dairy-free chocolate)
Method:
Mix together the shredded coconut and coconut milk until you get a soft coconut filling. If needed, add a little extra coconut milk.
Fill each pitted date with the coconut mixture. Pop them into the freezer for 15 minutes to help the chocolate set faster.
Dip each date into the melted chocolate, then leave them to set before serving.
Store in the fridge for up to 1 week… if they last that long though. Enjoy and don’t forget to follow for more recipes!

#vegan #glutenfree #nobakedessert #healthyeating #healthyrecipe

cook.vegetarian VIRAL UPSIDE-DOWN SUSHI CAKE

A fun twist on homemade sushi with all the classic sushi flavours you love — layered into an easy upside-down sushi cake. Customise it with your favourite fillings and toppings for the perfect healthy lunch, easy dinner or crowd-pleasing entertaining recipe.

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Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Ingredients:
Sushi rice:
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tsp brown sugar
Pinch of salt
Chickpea “tuna” layer:
1 x 400 g tin chickpeas, drained and rinsed
2 tbsp mayonnaise (use dairy-free if vegan)
1 tbsp soy sauce
1–2 tsp Sriracha (adjust to taste)
1 tsp sesame oil (optional)
Cracked black pepper, to taste
Remaining layers:
1 avocado, thinly sliced
1 Lebanese cucumber, thinly sliced
100 g cream cheese, (use dairy-free if vegan) softened
2 sheets nori
To serve (optional)
Sesame seeds
Spring onion
Extra Sriracha
Soy sauce
Pickled ginger
Method:
In a bowl, combine warm cooked rice with rice vinegar, sugar and salt. Mix gently and allow to cool slightly. Mash chickpeas with a fork until mostly broken down but still slightly chunky. Add mayonnaise, soy sauce, Sriracha, sesame oil and black pepper. Mix until creamy and well combined. Line a glass container or loaf tin with cling wrap if desired for easier flipping. Start layering in this order:
• sliced avocado
• cooked sushi rice
• chickpea mixture
• nori sheet
• sliced cucumber
• another layer of sushi rice
• cream cheese
• final nori sheet
Press each layer down gently as you go Place into the fridge for around 30 minutes to firm up. Once set, carefully flip the sushi cake upside down onto a serving plate and remove the container. Slice into bite-sized squares or wedges. Top with sesame seeds, spring onion and extra Sriracha if desired, and serve with soy sauce and pickled ginger. Enjoy and follow for more healthy recipes!

#vegan #healthyfood #plantbased #easyrecipes #foodreels

cook.vegetarian HIGH-PROTEIN CHEESY SNACK BALLS

Your new favourite snack that’s about to become a staple! These are kid-friendly, adult-approved, naturally gluten-free and can easily be made dairy-free. Perfect for lunch boxes, meal prep or healthy snacking any time of the day.

Save the recipe below, tag a friend and let me know in the comment if you’re going to make it🙌

Ingredients:
1 can (240g drained) chickpeas
1 medium carrot, finely grated
½ cup grated cheese (use dairy-free if vegan)
3 tbsp chickpea flour (or regular flour / oat flour)
1 tbsp nutritional yeast (optional, boosts protein + cheesy flavor)
1 small garlic clove, minced (optional)
½ tsp paprika
½ tsp cumin
Salt & pepper to taste
1 tbsp olive oil
Optional: 1–2 tbsp crushed nuts or seeds (almonds, sesame, sunflower for extra protein)
Method:
Into a mixing bowl add chickpeas, grated carrot, cheese, garlic, spices and nutritional yeast. Mix in flour until the mixture holds together. If too dry → add 1 tbsp water or yoghurt. If too wet → add more flour. Roll into small balls. Lightly brush or spray with olive oil.
Cooking options:
• Oven: 180°C, 20–25 min (flip halfway)
• Air fryer: 180°C, 12–15 min
• Pan: Cook on medium heat until golden on all sides
Protein boost tips:
• Add 1–2 tbsp hemp seeds or chia seeds
• Swap part of chickpeas for cottage cheese
• Serve with high-protein yogurt dip (Greek yogurt + lemon + garlic+chives)
Approx nutrition (per serving):
• ~10–14g protein (depends on cheese + add-ins)

#vegan #highprotein #chickpeas #healthysnacks #healthyeating

cook.vegetarian THE VIRAL PUFF PASTRY BURGER

I had to try this one and omg so so good and so easy to make. Crispy golden puff pastry on the outside, a fully loaded juicy veggie burger on the inside, this is what comfort food dreams are made of.

Wearing @lornajaneactive use LUBA20 for 20% off full-price styles.

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Ingredients
For the burger:
1 sheet puff pastry (thawed)
1 vegetarian burger patty
2 cheese slices
1–2 onion rings (optional but elite)
2 slices tomato
Pickled cucumbers (gherkins)
For the burger sauce:
1 tbsp tomato paste
1 tbsp mayonnaise
1 tsp mustard
1 tsp pickle juice
½ tsp smoked paprika
garlic powder
Pinch of salt & pepper
To finish:
Sesame seeds / bagel seasoning
Method:
Mix tomato paste, mayonnaise, mustard, pickle juice, smoked paprika, garlic powder, salt and pepper. Taste and adjust, it should be creamy, tangy and slightly smoky. Place the puff pastry sheet flat. In the centre layer: Cheese slice, burger patty, spoon over sauce, onion rings, tomato slices, decond cheese slice on top. Fold the puff pastry over the burger. Seal all edges tightly (like a parcel). Flip so the seam is underneath. Lightly flatten the top into a round “burger” shape. Sprinkle sesame seeds / bagel seasoning. Air fry 180°C for 12–15 minutes until golden and crispy. If the bottom is undercooked: Flip carefully and cook another 3–5 minutes. Let it rest slightly, then slice in half, the cross-section is everything. Enjoy and don’t dither to follow for more recipes!

#veganfood #healthyrecipes #burger #burgerlovers #f52grams

cook.vegetarian HOMEMADE HEALTHY SEEDED CRACKERS

These homemade crackers will make you wonder why you ever settled for store-bought ones. They’re crunchy, flavourful, ridiculously easy to make and oh-so-addictive!

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Ingredients:
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/2 cup sesame seeds
2 tablespoons everything bagel seasoning
2 tablespoons psyllium husk
1 cup hot water
Method:
Preheat oven to 175°C and line a baking sheet with parchment paper.
In a large mixing bowl, combine sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, and everything bagel seasoning. Stir until evenly distributed. Add in psyllium husk and hot water and stir until all ingredients are well combined and evenly coated.
Allow the mixture to sit for 5-10 minutes to thicken slightly.
Transfer the mixture onto the prepared baking sheet and flatten evenly using a spatula. Aim for about 1/8 inch thickness.
Optionally you can use a sharp knife to score into desired cracker shapes. This will make it easier to break apart once baked.
Bake for 30-35 minutes, or until the crackers are golden brown and crispy.
Remove the crackers from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Once cooled, break the crackers along the scored lines and serve with your favorite dips, cheeses, or spreads. Enjoy and follow for more recipes!

#vegan #plantbasedfood #crackers #healthysnack #viralfood

cook.vegetarian BLENDER APPLE PIE BREAKFAST COOKIES

Looking for the perfect breakfast meal prep idea? Try these biscuits. Soft, naturally sweet, and perfect for a nourishing start to the day. Gluten-free and refined sugar-free.

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it!

Ingredients
2 cups rolled oats
1 cup almond flour
3 tbsps chia seeds
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2–1 tsp mixed spice
1/4 tsp turmeric (optional, for warmth + colour)
2–3 tbsp sweetener of choice (maple syrup, honey, or 2–3 soft dates)
1 cup water (adjust as needed)
2 apples, peeled and thinly slice
Method
Preheat oven to 180°C and line a baking tray. Add oats, almond flour, chia seeds, baking powder, spices, sweetener, and water to a blender. Blend until you get a thick, smooth cookie dough consistency. If it’s too thick, add a splash more water. Gently fold through the sliced apples. Scoop the mixture onto the tray (about 2 tbsp per biscuit) and lightly flatten. Bake for 20–25 minutes or until golden and set. Cool slightly before serving – they firm up as they sit.
Notes
For extra protein, add a scoop of vanilla protein powder and a touch more water.
For a crunch, sprinkle with chopped walnuts before baking.
These are lightly sweet—perfect for breakfast, but you can adjust sweetness to taste.

Enjoy and follow for more healthy recipes!

#Vegan #veganrecipes #oatmeal #healthyfood #healthybreakfastideas

cook.vegetarian VIRAL CRISPY BULDAK ROLLS

Crispy, spicy, cheesy goodness!
These viral buldak rolls made with @itsumamipapi are my current obsession quick to make, super satisfying and perfect for lunch, dinner or even a snack.

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Ingredients
For the buldak sauce:
2 tbsp UmamiPapi chilli oil
1–2 tbsp UmamiPapi hot honey (adjust to taste)
1 tablespoon Gochujang
1 tbsp soy sauce
1 tsp garlic paste (optional)
1 tsp miso paste (optional, adds extra umami depth)
A splash of wate
For the noodles:
2 packs instant dry noodles
Wate
For the rolls:
Rice paper sheets (2 per roll for extra crispiness)
shredded cheese
Breadcrumbs
black Sesame seeds
Method
In a saucepan over low heat, combine chilli oil, hot chilli honey, soy sauce, garlic paste, gochujang and miso paste (if using). Stir until everything is well combined and lightly warmed. Add the dry noodles straight into the sauce pan. Pour in water. Cover with a lid and let simmer for about 10 minutes, or until softened. Remove the lid and stir well until the noodles are fully coated in a thick, glossy, spicy sauce. Dip rice paper in warm water to soften. Add noodles and cheese, then roll tightly. Wrap again with a second rice paper for extra crunch. Roll each piece in breadcrumbs mixed with sesame seeds. Air fry at 180°C for 10 minutes or until golden, crispy and crunchy.
Serve immediately while hot, cheesy and crispy! Enjoy and follow for more healthy recipes!

#veganfood #spicy #ricepaper #easyrecipes #healthysnack

cook.vegetarian NO-KNEAD NO YEAST ZUCCHINI BAGUETTE

Perfect homemade healthy bread recipe, made in one bowl for busy days. It can easily be made gluten free and dairy free, making it super versatile for everyone. It’s a great prep for the week ahead, your own fresh bread ready to go whenever you need it.

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20% off full-price styles code: LUBA20

Save the recipe below, tag a friend and let me know in the comments if you’re going to make it🙌

Ingredients:
1 medium zucchini
1 cup Greek-style yoghurt (plain, unsweetened, use dairy-free if vegan)
1 ½ cups self-raising flour
1–2 tbsp everything bagel seasoning (plus extra for topping)
Pinch of salt (optional)
Method:
Preheat your oven to 180°C (fan-forced) and line a tray with baking paper. Grate zucchini and lightly squeeze out excess moisture (don’t overdo it — a little moisture keeps it soft). In a large bowl, combine yoghurt, zucchini, self-raising flour, bagel seasoning, and salt. Mix until it comes together into a soft dough. Transfer onto a lightly floured surface and gently shape into a baguette-style loaf. Place onto the tray, sprinkle extra bagel seasoning on top, and lightly press it in. Bake for 30–35 minutes or until golden and cooked through. Cool slightly before slicing… if you can wait. Enjoy and don’t forget to follow for more healthy recipes!

#healthy #bread #breadmaking #vegetarian #viralrecipe