Tess Eden | Contributors - Nourish plant-based living

Tess Eden

Tess Eden
Tess is the creative force behind Eden Vegan, where she shares how easy it is to live a vegan lifestyle through her recipes and tips. With the simple philosophy of ‘eat more plants’, she creates recipe e-books for those interested in transitioning to a plant-based diet.

Articles by Tess Eden

View ›
Recipe

Zesty lemon coconut muffins

Fluffy, fragrant, and fresh, these glorious lemony muffins make the perfect treat, whether with morning coffee, afternoon tea, or for dessert.

- Tess Eden
View ›
Recipe

Raspberry lemonade mocktail

This lemonade can be made with any fresh summer berries you have on hand. It’s quick and easy, too – just remember to make the pressed berry...

- Tess Eden
View ›
Recipe

Raw passion fruit and lemon cheesecake bars

These citrus slices are the sweetest summery treat!

- Tess Eden

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Zesty lemon coconut muffins

Tess Eden

Fluffy, fragrant, and fresh, these glorious lemony muffins make the perfect treat, whether with morning coffee, afternoon tea, or for dessert.

dessertsnack
entertainingfinger foodkid-friendly

Ingredients

Makes 6

Icing

To decorate

Method

  1. Preheat the oven to 180°C and grease a six-hole muffin tin with vegan butter.
  2. In a large mixing bowl, add the sifted flour, baking soda, cinnamon, and salt. Then stir through the brown sugar.
  3. In a smaller mixing bowl, whisk together the coconut milk, vanilla, and apple cider vinegar until well combined. Add in the maple syrup.
  4. Fold the wet mixture into the dry mixture, then add in the shredded coconut. Make sure not to over mix.
  5. Scoop about ⅓ cup of batter into each muffin hole. Tap the tin onto the benchtop a few times to get rid of any air bubbles in the mixture.
  6. Place into the preheated oven to bake for 20 minutes. Once the muffins have risen and cooked all the way through, remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack.
  7. To make the icing, mix together the icing sugar, butter, and lemon juice. Once the muffins have completely cooled, pipe the icing onto the muffins, then top with lemon zest, lemon slices, and shredded coconut.
Tess Eden
Tess Eden

Tess is the creative force behind Eden Vegan, where she shares how easy it is to live a vegan lifestyle through her recipes and tips.

This recipe was originally published in Nourish plant-based living, Issue 62 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Raspberry lemonade mocktail

Tess Eden

This lemonade can be made with any fresh summer berries you have on hand. It’s quick and easy, too – just remember to make the pressed berry ice cubes in advance.

beverage
cocktails and party drinksentertainingkid-friendly

Ingredients

SERVES 4

Method

  1. You’ll need to prepare a tray of ice cubes a day prior by placing a few fresh raspberries and a squeeze of lemon into each ice cube mould. Use about half of the raspberries and one of the lemons for this. Top up the ice cubes with water and then freeze overnight.
  2. In a saucepan, heat one cup of water, the remaining half cup of raspberries, and the brown sugar, stirring until the sugar is dissolved.
  3. In a high-speed blender, whiz the raspberry mixture with the juice of 6 lemons, adding in 3 more cups of water.
  4. To serve, place the frozen raspberry ice cubes into a large pitcher and pour the cooled lemonade on top. Garnish each glass with a generous amount of fresh mint leaves, additional raspberries, and a slice of lime.
Tess Eden
Tess Eden

Tess is the creative force behind Eden Vegan, where she shares how easy it is to live a vegan lifestyle through her recipes and tips.

This recipe was originally published in Nourish plant-based living, Issue 62 • View magazine

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Raw passion fruit and lemon cheesecake bars

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These citrus slices are the sweetest summery treat!

dessert

Ingredients

BASE

FILLING

TOPPING

Method

  1. Prepare the dates for the base and the cashews for the filling by soaking in separate bowls of boiling hot water for 10 minutes.
  2. Once the dates are softened, drain and squeeze dry in a clean tea towel. Place in a high-speed blender with the remaining base ingredients. Blend until well combined. It will gather at the sides of your blender; scrape down as required.
  3. Pack the base firmly into the moulds of a mini loaf tray or a standard slice tin, then press down with the back of a spoon. The tighter you pack it, the better. Place in the freezer while you prepare the filling.
  4. To make the filling, drain the soaked cashews and rinse with cold water before placing into the blender. Pour in the coconut cream, maple syrup, and vanilla essence, then blend on high for 40 seconds. Squeeze in the juice of two lemons then pour the mixture on top of the base layer. Place back into the freezer.
  5. To make the topping, blend together the passion fruit, coconut sugar, ice cubes, and ¼ cup of water. Scoop the mixture on top of the semi-frozen filling layer. Place back in the freezer for 2 hours.
  6. To serve, pop the bars out of the tray and defrost for five minutes (you may need to slice into bars if you used a standard slice tin). Then tuck in!

 

Tess Eden
Tess Eden

Tess is the creative force behind Eden Vegan, where she shares how easy it is to live a vegan lifestyle through her recipes and tips.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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