In a rush to make a dessert? This sorbet is just the thing.

![Vegan strawberry sorbet](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/bfwfckemwpvwczck7xna/1641792261.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan strawberry sorbet recipe by Chef Cynthia Louise**

#### Strawberry sorbet without the white sugar and sugar high crashes afterwards? Sign us up. With a few beautiful ingredients, this incredible dish screams berry fields all day long. It’s a refreshing alternative to the artificial flavours and colours that line our grocery shelves – the perfect way to end a meal, to cool off on a warm day or just as a treat for yourself. Hot tip: while the balsamic glaze is optional, we’d highly recommend it for an additional burst of flavour.

#### **See also:** [Mint Chocolate Chip Ice Cream Recipe](https://www.abillion.com/articles/mint-chocolate-chip-ice-cream-recipe)
` `  
Serves: 4` `  
Prep time: 5 minutes` `  
Difficulty: Beginner` `  
Freezer-friendly: Yes` `  
` `  
` `  
**Ingredients**` `  
` `  
400g Frozen Strawberries` `  
Maple Syrup, to taste` `  
Balsamic Glaze, for garnish` `  
A handful of Fresh Strawberries, for garnish` `  

` `  
**Method**` `  
` `  
Add the frozen strawberries and a splash of maple syrup to a high-speed blender and blend until creamy.` `  
` `  
Transfer to serving glasses, garnish with balsamic glaze and fresh strawberries and eat!
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



![Vegan strawberry sorbet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/bfwfckemwpvwczck7xna/1641792261.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan strawberry sorbet recipe by Chef Cynthia Louise**

#### Strawberry sorbet without the white sugar and sugar high crashes afterwards? Sign us up. With a few beautiful ingredients, this incredible dish screams berry fields all day long. It’s a refreshing alternative to the artificial flavours and colours that line our grocery shelves – the perfect way to end a meal, to cool off on a warm day or just as a treat for yourself. Hot tip: while the balsamic glaze is optional, we’d highly recommend it for an additional burst of flavour.

#### **See also:** [Mint Chocolate Chip Ice Cream Recipe](https://www.abillion.com/articles/mint-chocolate-chip-ice-cream-recipe)
` `  
Serves: 4` `  
Prep time: 5 minutes` `  
Difficulty: Beginner` `  
Freezer-friendly: Yes` `  
` `  
` `  
**Ingredients**` `  
` `  
400g Frozen Strawberries` `  
Maple Syrup, to taste` `  
Balsamic Glaze, for garnish` `  
A handful of Fresh Strawberries, for garnish` `  

` `  
**Method**` `  
` `  
Add the frozen strawberries and a splash of maple syrup to a high-speed blender and blend until creamy.` `  
` `  
Transfer to serving glasses, garnish with balsamic glaze and fresh strawberries and eat!
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



A strawberry sorbet recipe that needs just four ingredients

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Kaffir lime leaves is an odd ingredient. I’ve never heard of them, much less seen them to buy. Where would one find such a thing?

A local asian market should have them in the produce section. Google a photo and ask around :)

It’s lush and creamy but also surprisingly zesty.

![Pea and coconut soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hrdqs1jrd6nsfhhvoi4p/1652424665.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Recipe for pumpkin and kaffir lime soup by Chef Cynthia Louise**

#### Here's a soup recipe with simple ingredients that hits the spot. It’s creamy yet full of zest and brightness from the kaffir lime leaves. If you have some cashews on hand, add a few to amp up its creaminess. I also like to add a splash of black or clear sesame oil for some nuttiness and a few sprinkles of chilli flakes to spice it up.

#### P.S. if you don’t use kaffir lime leaves regularly, you can store them in the freezer in a sealed bag.

#### **See also:** [Hearty Mushroom Soup](https://www.abillion.com/articles/hearty-vegan-mushroom-soup)

` `  
**Ingredients**` `  
` `   
400g pumpkin, skinned and diced into small chunks all the same size` `   
1L water` `   
Salt and pepper, to taste` `   
1 potato, diced` `   
1 onion, finely diced` `   
1 garlic clove, finely diced` `   
2 tbsp ginger, finely grated` `   
8 Kaffir lime leaves, squished` `   
2 tbsp lime juice` `   
200ml coconut cream` `   
coriander leaves, for garnish` `   

` `  
**Method**` `  
` `  
Add everything to a saucepan except for the coconut cream and coriander leaves.` `  
` `  
Bring to a boil and reduce to a simmer.` `  
` `  
Once the pumpkin and potatoes are soft, add the coconut cream and turn off the heat.` `  
` `  
Remove the kaffir lime leaves. They’re too tough to be edible in this form.` `  
` `  
Transfer the mixture into a blender and blend until super smooth.` `  
` `  
Serve with fresh coriander leaves.
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


This pumpkin kaffir lime soup will warm up the coldest of days

Get your chopsticks ready – these noodles are addictive.

![stir fry noodles](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/psb5xmgptnbaxqp8iovb/1650427030.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

### **Recipe for vegan cold soba noodle salad by Chef Cynthia Louise**

#### This bowl of soba noodles is a beautiful little creation that's really filling and delightful with a tangy tamarind dressing. It’s one of my favorite dishes – I haven't stopped eating it and have eaten it four times this week. It's simple to make and simple to eat! 

#### Please enjoy!

#### **See also:** [Quick and easy vegan miso noodle soup recipe](https://www.abillion.com/articles/vegan-miso-ramen-recipe)
` `  
**Ingredients**` `
` `  
250g soba noodles` `
` `  
1 bunch kale` `
` `  
1 avocado` `
` `  
4 spring onions` `
` `  
Coriander, as much as you like` `
` `  
2 tbsp sesame seeds` `
` `  
` `
` `  
**For the dressing**` `
` `  
1 garlic clove, grated ` `
` `  
1-2 tbsp tamarind paste (without seeds)` `
` `  
5cm piece ginger, grated` `
` `  
2 tbsp maple syrup` `
` `  
2 tbsp extra virgin olive oil` `
` `  
2 tbsp toasted sesame seed oil` `
` `  
1/2 tsp tamari` `
` `  
Juice of one lime ` `
` `  
1/2 tsp chili flakes (optional)` `
` `  
Water, just a little to get that dressing well combined` `
` `  
Salt and pepper, to taste


` `  
` `  
**Method**
#### Prepare the dressing. Mix it well and set aside.

#### Next, prepare the noodles. Cook the soba noodles in boiling water according to the packet instructions. This usually takes about 5 minutes. Make sure to not overcook the noodles.

#### Cool the noodles under running water while draining well. (You may catch that water and use it to water your plants.)

#### Transfer to a bowl filled with ice and cold water.

#### When completely cold, drain all the excess water really well and transfer it onto a tray with a bit of oil.

#### Blanch the kale in boiling water for 5-8 minutes then transfer to the bowl with ice and cold water.

#### Squeeze and drain any of the extra water out and roughly chop.

#### Chop the avocado into squares, set aside.

#### Slice the spring onions, set them aside.

#### Add the dressing to the noodles, toss and add the other ingredients.

#### Sprinkle with sesame seeds and serve with coriander.

` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



A simple cold soba noodle salad recipe

@chefcynthialouise can we sub cornflour and/or coconut oil for something else?

hi @htrfung you can sub corn flour with tapioca flour or rice flour. For coconut oil, any neutral oil like avocado oil, vegetable oil, and sunflower oil

An afternoon tea classic gets a vegan makeover.

![crumble](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/o7hlt6rw8cyfjdoxzldg/1649150932.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Black currant and strawberry crumble slice recipe by chef Cynthia Louise**

#### This crumble slice is in honor of my good mate Kate, who grew up in country Victoria playing tennis as a young girl. 

#### Every Saturday the “tennis club ladies” would put on a spread of sandwiches, drinks and sweets for lunch and afternoon tea. 

#### The jam crumble was Kate’s favourite and it just made her wild with excitement. She reckons the recipe was probably from one of those old Women’s Weekly magazines.

#### My version tastes just as good, with the timeless combination of flavours, home-made jam and a “biscuity” base. 

#### Here’s to childhood memories of growing up in the country. Here’s to Kate for nagging me to make this beauty. 

#### _Note: The recipe uses a 23cm x 22cm x 5cm rectangle tray._

#### **See also:** [A strawberry sorbet recipe that needs just four ingredients](https://www.abillion.com/articles/vegan-strawberry-sorbet-recipe)
` `  
Makes: 8-12 slices` `  
Prep time: 8-10 mins` `  
Baking time: 30 mins` `  

` `  
**Ingredients**` `  
` `   
**For the Jam:**` `  
` `   
300g frozen strawberry` `  
` `   
300g frozen blackcurrant` `  
` `   
175ml maple syrup` `  
` `   
5ml vanilla extract ` `  
` `   
5g cornflour` `  
` `   
15ml water` `  
` `   
**Crust and Crumble:**` `  
` `   
300g almond meal` `  
` `   
15g cornflour` `  
` `   
100ml coconut oil` `  
` `   
80ml maple syrup` `  
` `   
5ml vanilla extract` `  
` `   
A pinch of salt` `  
` `   
` `  
**Method**` `  
` `  
**For the jam:**` `  
` `  
In a small pot, add in the frozen berries, maple syrup, and cook on a gentle simmer for around 20 minutes while constantly stirring.` `  
` `  
In a small bowl, mix the cornflour and water to make a slurry. Add to the simmering berries along with the vanilla, and stir. Cook for another minute. ` `  
` `  
Turn the heat off and let cool. ` `  
` `  
**For the crust and crumble:**` `  
` `  
Preheat your oven to 160C.` `  
` `  
In a bowl, mix all of the crumble ingredients until well combined.` `  
` `  
Separate 250g of the mixture and set aside.` `  
` `  
Transfer the remaining mixture to a 23cm x 22cm x 5cm rectangle tray lined with baking paper. Press gently to make a base.` `  
` `  
Bake for 10 minutes.` `  
` `  
Remove from the oven and add the jam evenly on top. Breakdown and sprinkle the reserved crumble mixture, and bake for another 20 minutes. ` `  
` `  
Let rest and serve.

` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


A strawberry sorbet recipe that needs just four ingredients

Vegan strawberry sorbet recipe by Chef Cynthia Louise

See also: Mint Chocolate Chip Ice Cream Recipe

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