Rachel's Fit Kitchen

plant based + tasty + easy


February 2017

Baked Doughnuts

Doughnuts are so tasty but many of us stopped eating them once we started following a healthier lifestyle. But fortunately for us, some genius has come up with baked doughnuts! They turned out really delicious- no one will think about them being baked nor will they guess they are vegan and gluten free.

You’ve got to try this recipe. Perfect cheat day indulgence!!


1/4 cup aquafaba (the juice from a can of garbanzo beans/chick peas)
1/2 cup almond milk
1/4 cup coconut oil, melted
1/2 cup fine grain cane sugar
1 tsp vanilla extract
Pinch of salt
1/2 cup beet puree
2 tsp baking powder
1/2 tsp baking soda
1 1/4 cup gluten free baking flour
1 1/4 cup almond meal

1. Preheat oven to 375F / 190C and spray a 12 whole doughnut tin with cooking oil.

2. Whisk aquafaba until soft peaks form, about 3-5 minutes. Set aside.

3. Add remaining ingredient to a large bowl. Stir well to ensure well combined.

4. Gently fold in aquafaba.

5. Carefully spoon batter into greased doughnut tin.

6. Bake doughnuts for 18-20 minutes, or until a skewer inserted in to  a doughnut comes out clean.

7. Allow to cool for 1-2  minutes, then turn out onto a cake cooking tray.

Eat plain, dusted in powdered sugar, cinnamon sugar or with frosting and sprinkles!


Makes 12 doughnuts

Recipe inspired by Minimalist Baker 



Mango Spice Smoothie

Take your smoothie to the next level by adding spices! For this one I added turmeric and ginger, which perfectly complimented the mango. Give it a try- I’m sure you’ll love it!


1/2 cup frozen mango pieces
1/2 cup frozen papaya pieces
1 frozen banana
1/2 tsp ground turmeric
1/2 tsp fresh ginger1 cup almond milk
1 medjool date, pitted

1. Place all ingredients into a high powered blender. Blend until smooth and creamy.

Alternatively to achieve this layered look all you have to do is:
1. Place banana and 1/2 cup almond milk  into blender and blend until smooth and creamy. Transfer smoothie to a bowl.

2. Place mango, papaya, turmeric, ginger, medjool date and 1/2 cup almond milk. Blend until smooth and creamy.

3. Layer smoothies into a glass, alternating between smoothies until the desired layered effect is achieved.

Serves 1

Tri Color Humus


Wow your friends with these super colorful and healthy dips! They are super easy to prepare and make a fun alternative to regular hummus.

3 cups canned garbanzo beans/chick peas, drained
1/2 cup tahini
1/3 cup olive oil
3 cloves garlic, peeled
1 tbsp ground cumin
Juice of one large lemon
Salt and pepper, to taste

Mix-ins ingredients
2 tbsp pesto
1 tbsp ground turmeric powder
1/2 cup cooked beets

1. Place all humus ingredients into a high powered blender and blend until smooth and creamy.

2. Divide ingredients evenly into three bowls.

3. Return 1 portion of humus to the blender and add pesto. Blend until well mixed. Transfer to a bowl ready to serve. Repeat this process with turmeric and then with beet.

Serve your colorful humus dips with bread sticks, pita chips etc.


Thai Green Curry

I’ve been hooked on Thai food since I was a child! I love the fragrant curries, soups and noodle dishes so much that I’ve made several trips to Thailand to taste this delicious cuisine first hand… and of course I had to do some cooking lessons! This recipe for Thai Green Curry is the exact one I learned to cook while I was there. To make this recipe yourself at home, make sure you take a trip to your local Asian grocer to buy all the fresh ingredients. You really can’t beat the taste of fresh galangal, kaffir lime leaves, lemongrass and Thai basil!


2 tbsp Thai green curry paste (see recipe below)
4 Thai eggplants or 1 large japannese eggplant, chopped
1 cup coconut milk
1 cup clear vegetable broth*
4 kaffir lime leaves
3 tbsp vegetarian ‘fish’/umami sauce
1-2 tbsp palm sugar, finely sliced or grated
1 cup green beans, trimmed
1/2 cup lotus root slices**
1 cup tofu puffs, chopped

1. Spray a large pot with cooking oil. Over low heat saute curry paste, stirring constantly for 2 minutes.

2. Add eggplant, cook until golden brown on both sides.

3. Add coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar. Increase heat and bring to the boil.

4. Add green beans, lotus root and tofu puffs, allow to cook for 2 minutes.

Serves 2 (serve with jasmine rice)

*this recipe requires a clear vegetable broth. I normally make  my own using celery, carrot and onion.

**I use the prepared lotus root slices that has been boiled, so they are soft but crunchy.

Thai Green curry paste

20 small Thai green chilies, stem removed
2 tbsp galangal,  peeled and chopped
3 tbsp lemon grass, white part only
3 kaffir lime leaves, finely sliced
2 tbsp garlic
3 tbsp Thai shallots (alternatively use green onion/shallots)
1/2 cup Thai sweet basil
2 tbsp vegetable or coconut oil
1 tsp salt

1. Place all items into a mortar and pestle or food processor, work the ingredients until a fine paste is formed.

Freeze any remaining paste in desired serving size bags (1 tbsp per per serve/person).
Enjoy! 😀

Rosemary & Garlic Hassleback Potatoes


Potatoes are so versatile and have been consumed the world over for centuries. From Italy to India to Korea to the USA, we all seem to find a delicious way to prepare these creamy, starchy, carby, funny looking things.

Currently I’ve been crushing on hassleback potatoes with rosemary and garlic. When these ingredients are baked together they are a match made in heaven. Enough creamy, garlicy, herby goodness to satisfy anyone’s potato cravings.

7 medium russet potatoes* (around 3lbs/1.35grsms), well washed
1 head of garlic
Handful of fresh rosemary, washed
2 tbsps olive oil
Salt and pepper, to taste

1. Preheat the oven to 400F/200C.

2. Slice the potatoes thinly but be careful not to cut all the way through to the bottom.

3. Place sliced potatoes, garlic, rosemary, salt and pepper into a large bowl. Drizzle olive oil. Toss well to ensure potatoes are well coated.

4. Transfer potatoes to a large casserole dish (or baking tray lined with parchment paper).

5. Bake potatoes until tender and crispy edges start to form, about 1 hour.

*Use as many potatoes as you like. I had seven so I cooked them all. If you use more or less, just adjust the recipe to suit you’re needs. The recipe is very forgiving so there’s no need to worry about altering the number of potatoes.


Fudgy Walnut Brownies

How do you like your brownies? Crispy, chewy or fudgy? I like mine to crispy on the outside and fudgy on the inside! …. and if given the choice, I like my brownies to be healthy (but not necessarily taste healthy hehe).

These brownies are gluten free because no flour is used! Instead cacao powder and black beans are used to create super rich and fudgy brownies. Don’t worry about the black beans… I know it’s kinda weird…but I promise you won’t taste them!


1 15oz / 425g can black beans, well rinsed and drained
2 tbsp ground chia seeds
5 tbsp coconut oil
3/4 cup cacao powder
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 tsp baking powder
Pinch of salt
1/2 cup raw walnut pieces

1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

4. Put all remaining ingredients into a high powered blender (besides the walnuts) and blender until well mixed and beans are puréed. Scrap down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 1/4 cup of plant milk).

5. Add the walnut pieces to brownie batter and mix well.

6. Spoon brownie mixture into the prepared baking tin.

7. Bake for 25 minutes or until a skewer inserted into the brownie comes out clean.

Allow to cool for a few minutes before eating. Dust with cacao powder, if desired.


Cut into 9-12 brownie slices

Veggie Chili w/ Corn Bread


Chili with all the fixings is a Super Bowl favorite… or really a favorite anytime of the year! This vegan chili has a fantastic texture and is super smoky! Accompany this with corn bread and all the fixings, and you’re got yourself a perfect vegan meal for your ball game … or whatever celebration 🙂

Veggie Chili

1 tbs canola oil
1 brown onion, chopped
2 garlic cloves, crushed
2 large portabella mushrooms, chopped
1 large zucchini, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
1 tbsp chili powder (add more or less to suit your desired level of spice)
1 tsp ground smoked sweet paprika
1 tsp ground cumin
1 tbsp fresh oregano leaves, chopped
3 bay leaves
1 large can (28oz/795gram) of crushed tomatoes
1 can (15oz/425grams) black beans, rinsed
2 cups vegetable broth/stock
1 – 2 tsp smoked salt
Fixings on the side: Cilantro, green onions, avocado slices, jalapeño slices, lime wedges, cashew cream, tortilla chips etc.

1. Spray a large pot with cooking oil. Over medium heat saute onion until soft, around 5-10 minutes.

2. Add garlic, herbs and spices, and cook for an additional 1-2 minutes.

3. Add mushrooms, zucchini, celery and carrots. Cook for 5 minutes, stir regularly.

4. Add canned tomatoes, beans, broth and smoked salt. Bring to boil, then reduce heat and simmer for 45 minutes,  stirring occasionally.

6. Transfer a quarter of the chili to a blender and blend until smooth. Return back to the chili (this will give the chili a lovely creamy texture).

Serve with fixings of choice (I choose all of the above!) and corn bread.

Serves 4-6


Corn Bread

Spray oil
1 cup corn meal
1 cup all purpose flour
2 tbs ground chia seeds
1-2 tbsp turbinado sugar
2 tsp baking soda
1 tbs lemon juice or apple cider vinegar
1 cup plant milk
Bell pepper and jalapeño slices (optional)


1. Preheat the oven to 400F/200C.

2. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

3. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

4. Combine baking powder and lemon juice, stir well.

5. Add corn meal, flour and sugar to a large bowl. Add chia eggs, baking powder mixture and plant milk. Stir well to ensure well combined.

6. Top with bell pepper and jalapeño slices.

7. Bake for 18-20 minutes or until a skewer inserted into the corn bread comes out clean.Serve warm along side chili.

Make one loaf, cut into 9-12  pieces.

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