Amanda Logan | Contributors - Nourish plant-based living

Amanda Logan

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda is a cook, author, photographer, time-poor parent, and animal advocate. She is the creative force behind My Goodness Kitchen, where she shares easy vegan recipes for everyday cooking. Her book, Great Vegan Meals for the Carnivorous Family, was published in 2018.

Articles by Amanda Logan

View ›
Recipe

Mushroom Reuben sandwich

This plant-based take on a classic is guaranteed to get your mouth watering.

- Amanda Logan
View ›
Recipe

Vegan 'chicken' sanga

Jackfruit and chickpeas combine with umami seasoning and a divine creamy caper berry dressing to make this sophisticated and satisfying sandwich,...

- Amanda Logan
View ›
Recipe

Date and pear pudding

Savour classic Christmas flavours with a compassionate twist.

- Amanda Logan
View ›
Recipe

One-pan Mexican jackfruit and rice

When you need a hug in a bowl, try this uncomplicated and nourishing one pot warmer

- Amanda Logan
View ›
Recipe

Vanilla fudge chocolate eggs

With these quick chocolate delights, you'll be having an egg-cellent Easter in no time.

- Amanda Logan

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Mushroom Reuben sandwich

Amanda Logan

This plant-based take on a classic is guaranteed to get your mouth watering.

brunchlunch
finger food
American

Ingredients

MUSHROOM ‘MEAT’

REUBEN DRESSING

TO SERVE

Method

  1. To make the mushroom ‘meat’, heat the olive oil in a large pan over low to medium heat. Add the garlic and sauté for 30 seconds before adding the mustard and fennel seeds. Cook for about 15 seconds and then add the mushrooms, stirring to coat with the spices. Continue to cook for about 4 minutes, or until the mushrooms are cooked through. Season with salt and set aside.
  2. To make the dressing, add all the dressing ingredients to a bowl and stir well to combine.
  3. To make the sandwiches, lightly butter 3 slices of bread and place them butter side down in a hot frying pan over a medium heat. Grill until that side is lightly toasted.
  4. Remove the bread slices from the pan and place them toasted side down on plates. Smear the untoasted side of each slice of bread with a good dollop of Reuben dressing.
  5. To each slice, add mushrooms, a slice of cheese if using, sauerkraut, a sliced dill pickle, and some fresh dill leaves.
  6. Butter the remaining slices of bread and place them on top of the sandwich, butter side up. Gently flip the sandwiches and place in the pan over a low to medium heat to lightly toast and warm the sandwich through. Remove sandwiches from the pan and serve immediately.
Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe is an edited extract from Nourish plant-based living, Issue 63 • View magazine

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Vegan ‘chicken’ sanga

Amanda Logan

Jackfruit and chickpeas combine with umami seasoning and a divine creamy caper berry dressing to make this sophisticated and satisfying sandwich, packed with protein and fibre.

lunchsnack
finger foodgluten-free optionlunch box ideas

Ingredients

‘CHICKEN’ FILLING

DRESSING

TO SERVE

Method

  1. To prepare the jackfruit, thinly slice each piece lengthways and pop the pieces into a large bowl. Then add the chickpeas, nutritional yeast, soy sauce, and sugar. Stir well to combine.
  2. Heat the oil in a large pan over medium heat. When hot, add the jackfruit and chickpea mixture and cook for 5 minutes, stirring regularly. While cooking, break up the jackfruit with a fork to resemble shredded chicken.
  3. Remove the mixture from the heat and set aside to cool to at least room temperature.
  4. To make the dressing, add all dressing ingredients except salt and pepper to a large bowl and stir to combine well. Add the cooled jackfruit and chickpea mixture to the dressing and mix through. Season with salt and pepper, to taste.
  5. To assemble each sandwich, spoon a generous amount of the ‘chicken’ salad mixture onto a slice of bread followed by fresh salad greens. Top with a slice of bread to serve or add another layer for a club style sandwich.
Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This article is an edited extract from Nourish plant-based living, Issue 63 • View magazine

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Date and pear pudding

Amanda Logan

Savour classic Christmas flavours with a compassionate twist.

dessert
entertainingseasonal
British

Ingredients

Method

  1. Place the sultanas, dates, cranberries, and pears in a large mixing bowl. Stir in the brandy and leave to soak, covered, overnight.
  2. The next day, preheat the oven to 160°C. Grease a 1-litre pudding pot and line the bottom with a circle of baking paper.
  3. Place the pecans in a food processor and roughly chop, then add them to the dried fruit mixture. Make sourdough breadcrumbs by pulsing the crustless bread in the processor, then add these to the mixing bowl as well.
  4. Next add the flour, sugar, allspice, melted coconut oil, orange juice and zest, and aquafaba to the bowl and stir through until well combined. Spoon the mixture into the prepared pudding pot, compressing and smoothing out the batter as best you can.
  5. Cut two sheets of baking paper into circles 8cm larger than the mouth of the pot. Lay the sheets on top of each other and fold a 2cm pleat down the middle (to create space for steam). Place the pleated paper over the mouth of the pot and secure with kitchen twine.
  6. Place the pudding in an oven-proof pan and carefully fill the pan with boiling water to reach halfway up the side of the pudding pot. Place in the oven and bake for 4½ to 5 hours, or until a skewer comes out clean from the centre of the pudding.
  7. Either serve immediately or wrap the pudding tightly to store in a cool, dry place until ready to serve. To reheat with the best results, return the pudding to its pot and place it in a saucepan filled to halfway up the side of the pudding pot with boiling water. Warm over a low heat for 10 to 15 minutes, or until warmed through.

TIP: For a perfect pud, it’s best to use a kitchen scale to measure the ingredients where a weight is given.

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe was first published in Nourish plant-based living, V8 N7 • View magazine

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One-pan Mexican jackfruit and rice

Amanda Logan

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bowl foodsavoury
Mexican

Ingredients

TO SERVE

Method

  1. Heat oil in a large, heavy-based frying pan over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the oregano, cumin, cayenne pepper, cinnamon and nutritional yeast.
  2. Add the sliced jackfruit. Season with sea salt and then add the rice, cooking and stirring for 1 minute.
  3. Stir in the tomatoes, beans and vegetable stock, then bring the mixture up to a simmer. Reduce the heat to low and cook, covered, for about 18 minutes, stirring occasionally, or until the rice is cooked through.
  4. Serve with a squeeze of lime juice and fresh coriander.
Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe was originally published in Nourish plant-based living, V8 N5 • View magazine

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Vanilla fudge chocolate eggs

Amanda Logan

With these quick chocolate delights, you'll be having an egg-cellent Easter in no time.

dessertsnack
entertainingfinger foodkid-friendly

Ingredients

Makes: 20

FUDGE

CHOCOLATE

Method

  1. Set aside a tray of egg moulds, or any other shape you like.
  2. For the fudge, place the ingredients in a small saucepan and heat on low, stirring until well combined and smooth. Remove from the heat.
  3. For the chocolate, set up a double-boiler by filling a saucepan a third full with water and bring to the boil. Turn down to a simmer. Set a heatproof bowl over the saucepan and add the cocoa butter, melting it slowly.
  4. Once completely melted, add the maple syrup and whisk to combine. Keep it on the heat, whisking until the ingredients are completely combined and smooth, about 2 minutes.
  5. Carefully take the bowl off the heat and slowly whisk in the cacao. Keep whisking until smooth, before adding the vanilla and finally adding the almond butter.
  6. Carefully, put 1 teaspoon of the chocolate at the bottom of each mould. Refrigerate for 5 minutes.
  7. Remove the chilled moulds and spoon in 1 teaspoon of fudge mixture. Again, refrigerate for around 5 minutes.
  8. Remove the moulds from the fridge and spoon enough chocolate to fill each mould. Refrigerate for about 20 minutes or until the chocolate is set.
  9. Remove the eggs from the moulds and refrigerate. Repeat with any remaining mixture. These will keep in an airtight container in the fridge for around 1 week.
Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

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