Chef Cynthia Louise | Contributors - Nourish plant-based living

Chef Cynthia Louise

Chef Cynthia Louise in kitchen with pumpkin
Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories. She believes in eating real food that makes you feel good, and also offers gut-healing products, online cooking classes, and plant-based challenges.

Articles by Chef Cynthia Louise

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Recipe

Mixed berry crumble

You can’t go wrong with a crumble, and this beautiful berry-licious version by plant-based chef Cynthia Louise is no exception.

- Chef Cynthia Louise
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Recipe

White chocolate and hazelnut cookies

Vegan white chocolate and roasted hazelnuts make a dreamy combination in these deluxe home-baked biscuits.

- Chef Cynthia Louise
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Magnum ice creams

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- Chef Cynthia Louise
View ›
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Green quinoa patties with tzatziki

Load these patties up with a scoop of dairy-free tzatziki and finish with balsamic glaze. Perhaps add a side salad. BOOM! Now you’re a chef!...

- Chef Cynthia Louise

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Mixed berry crumble

Chef Cynthia Louise

You can’t go wrong with a crumble, and this beautiful berry-licious version by plant-based chef Cynthia Louise is no exception.

dessert
bakingentertainingkid-friendly

Ingredients

Serves 6–8

BERRY MIX

crumble

TO SERVE

Method

  1. To prepare the berry mix, add the frozen berries to a pot and bring to a boil. Add the maple syrup and a little bit of #comfort, then reduce the heat to a low simmer and cook for 20 minutes or until the berry mixture reduces.
  2. In a small bowl, mix together the cornflour and water, then stir into the berries and cook for a further 1 minute. 
  3. Remove from the heat and transfer the berry mixture into a round 30 cm baking dish or cast iron pan and set aside.
  4. Preheat the oven to 160°C.
  5. To prepare the crumble, add the flour, sugar, oats, and salt to a food processor and pulse to combine. Add the frozen coconut oil pieces and pulse again until the mixture becomes crumbly. Pour in the ice water and pulse again. The mixture should resemble dough and you’ll know it’s ready once you can easily roll it into a ball.
  6. Grab a handful of the crumble mixture, gently squeeze to break it up, and sprinkle evenly over the berries until they are fully covered.
  7. Bake in the oven for 30 minutes or until the crumble top is golden-brown. Allow to cool slightly before serving. Add extra deliciousness with a spoonful of coconut yoghurt, if you like.

The magic ingredient: #comfort

A waft of baked delights coming from the kitchen. A sense of softness, security, and sweetness. Home sweet home. “I am exactly where I should be, at this moment now.”

Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This recipe was originally published in Nourish plant-based living, Issue 71 • View magazine

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White chocolate and hazelnut cookies

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Vegan white chocolate and roasted hazelnuts make a dreamy combination in these deluxe home-baked biscuits.

snack
bakingbiscuits and bars

Ingredients

Makes 16

Method

  1. Preheat the oven to 160°C. Line a tray with baking paper.
  2. In a large bowl, mix together all the dry ingredients and set aside.
  3. In a separate bowl, whisk together all the wet ingredients. Gently fold the wet ingredients into the dry ingredients until just combined. Do not over mix.
  4. Use an ice cream scoop to place scoops of cookie dough onto the prepared tray. Bake in the oven for 15 minutes.
  5. Let the cookies rest for a bit before enjoying their yumminess.
Chef Cynthia Louise in kitchen with pumpkin
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Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This recipe was originally published in Nourish plant-based living, Issue 71 • View magazine

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Magnum ice creams

Chef Cynthia Louise

These luxurious choc-coated ice cream blocks are made with simple whole plant ingredients, and easier to make than you might think. Just remember to factor in time for freezing overnight and for 30 minutes after adding the choc coating.

dessertsnack
entertaininggluten-free optionrefined sugar free

Ingredients

Makes 3–4 of each flavour

STRAWBERRY

chocolate 

choc peppermint crunch

choc coating (see tip)

Method

  1. Start by choosing which flavour of ice cream you’d like to make.
  2. To make the ice cream, add the ingredients to a high-speed blender and blend on high until well combined. Pour the mixture into ice cream moulds and then freeze overnight.
  3. Remove the ice creams from the moulds and arrange them on a tray lined with baking paper. Place back in the freezer while you prepare the choc coating.
  4. To make the coating, melt the chocolate in a bowl over a saucepan with some water in it (double boiler method) over low heat, stirring continuously. When melted, allow to cool down slightly before coating the ice creams.
  5. Gently dip each ice cream into the melted chocolate and then place back on the lined tray. Return them to the freezer for about 30 minutes before serving. If making the choc peppermint crunch magnum, sprinkle some extra cacao nibs onto the choc coating before putting back in the freezer to set.

TIP: This choc coating makes enough for about 4–5 ice creams, so if making multiple flavours you’ll need to multiply the ingredients for the choc coating to suit.

#EASE&FLOW

Like liquid gold flowing from a silver spoon, nothing is sweeter than watching the flow of maple syrup. No hindrances or delays, just an elegant stream of sweet energy and momentum. “I am always in the right place at the right time.”

 

Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This article is an edited extract from Nourish: plant-based living, Issue 71 • View magazine

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Green quinoa patties with tzatziki

Chef Cynthia Louise

Load these patties up with a scoop of dairy-free tzatziki and finish with balsamic glaze. Perhaps add a side salad. BOOM! Now you’re a chef! Every mouthful will be packed with flavour, and if you have leftovers, they will still be epic the next day.

dinnerlunch
gluten-free optionkid-friendly

Ingredients

Serves 4

tzatziki

Method

  1. Add the quinoa, water, and garlic to a rice cooker, then season with salt and press start.
  2. Once the quinoa is cooked, place the quinoa, peas, spring onions, parsley, coriander, flax, flour, and salt (if needed) into a food processor and pulse until combined, allowing some texture to remain. Set aside the mixture to rest for 5 minutes.
  3. Meanwhile, make the tzatziki. Once the cashews have soaked in 3 cups of water for 4–8 hours or overnight, drain and rinse well. Add the cashews, lime juice, lemon juice, water, and salt to a blender and blend until very smooth and creamy. Place in a small bowl.
  4. Squeeze out and discard all the liquid from the grated cucumber. Then mix the cucumber and mint into the cashew mixture along with plenty of #ease&flow. Season to taste and then set aside.
  5. Divide the patty mixture into 8 equal parts and form patties.
  6. Heat a frying pan on medium–high heat and add the coconut oil. Cook the patties for 2–3 minutes on each side or until golden-brown.
  7. Serve the patties with a generous dollop of tzatziki and sprinkle with some edible flowers to feel extra special.
Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This article is an edited extract from Nourish plant-based living, Issue 70 • View magazine

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YOUR INPUT