Vegan Recipe: Fudgy Chocolate Loaf Cake

A delicious chocolatey treat for any time. Banana makes this cake rich and moist. Serve with Flora Plant Based Cream to make it extra special.

Ingredients:

- 1/2 cup cocoa

- 1 1/3 cups plain flour 

-  1 1/2 teaspoons baking soda

- 1/4 teaspoon salt

- 3/4 cup white granulated sugar

- 1/2 cup melted butter substitute (such as Nuttelex)

- The equivalent of 3 eggs made with Orgran Egg Replacer (or another egg replacer of your choice)

- 1/2 to 3/4 cup soy milk (or another non-dairy substitute)

- 1 teaspoon of vanilla essence

- 3 small well mashed bananas, or 2 large well mashed bananas

- Non-dairy chocolate chips (we used Sweet William brand). Add up to a cup of chips, depending on your taste.

Method:

- Using an electric mixer, mix the sugar and melted butter.

- Add the Orgran eggs, 1/2 a cup of the soy milk and vanilla essence. Mix.

- Add the cocoa and mix, then the baking soda and salt. Mix.

- Sift in the flour a bit at a time, and mix. Also add the remainder of the soy milk with the flour and mix until you have a lump free batter. You may find you need a little more or less milk depending on the stiffness of the batter. It can vary according to the type of butter and egg substitute and you used. 

-  Finally, add the banana and mix through thoroughly. Using a wooden spoon, stir through the chocolate chips.

- Line a loaf tin with baking paper and pour in the batter. Use a little extra baking paper to overhang at the top of the tin. Stand it up to protect the top of the cake from burning.

- Bake for approximately one hour, or test by inserting a skewer and it comes out clean. You may have some melted chocolate residue on the skewer, which is fine.

  

Recipe: Easy Roast Vegetable Salad

Feeling like a healthy dinner with little time on your hands? This may be just what you need on a busy night!

Ingredients:

- 1 small pumpkin, peeled and cubed

- 2 punnets of cherry tomatoes

- 2 medium sweet potatoes, peeled and cubed

- 2 tablespoons of vegetable oil

- 1 iceberg lettuce, washed and torn into pieces

- 1 packet of thinly sliced coleslaw salad (without dressing)

- Thinly sliced capsicum, cucumber and red onion

- 1 packet of plant based chorizo sausages, sliced and pan fried

 Method:

- Place pumpkin, sweet potato and cherry tomatoes in a baking tray and drizzle vegetable oil over the top. Roast for approximately 40 minutes on 180C until cooked and browning.

- Layer lettuce, spinach, coleslaw mix, capsicum, cucumber and red onion on a platter. 

 

 

- Add the roasted vegetables and sliced chorizo to the platter. 

This meal is delicious served with garlic bread! 

Vegan Recipe - Quick Creamy Pasta

After a busy day out in the paddocks, this quick pasta is the perfect meal on a cold night!

Ingredients:

- 1 carton of Flora plant based cream

- 500g of chopped mushrooms

- 1 packet of chopped plant based bacon

- 2 teaspoons of minced garlic

- 1 tablespoon of Nuttelex Buttery

- I cup of steamed broccoli florets

- ½ cup of defrosted frozen peas

- Ground black pepper – to taste

- 1 packet of linguine (or another pasta of your liking)

Method:

- Cook the pasta according to packet directions.

- Melt the Nuttelex Buttery in a large frypan. 

- Add the garlic and mushrooms to the Buttery and cook until brown, then add the diced plant based bacon.

- When the bacon is lightly browned, lower the pan heat and add the Flora cream. Heat gently and add the broccoli and peas. 

- When the vegetables are cooked through, combine with the cooked pasta, stirring gently. 

- Season with plenty of freshly cracked black pepper – enjoy!

 

Winter in Possum Valley

 

Despite the rain and cold, there is still so much nature to be enjoyed in the Valley during the winter months! 

 

 

The possums and birds are loving snacking on the many wattles which have just started flowering, along with the colourful grevilleas and eucalypts. 

 

 

Just last weekend, during the rain, we spotted our first ever slender treefrog, Litoria adelaidensis, in the rushes next to the pond, and the black duck pair are back again, waddling about the garden and paddocks. 

 

 

While the sheep and goats are less than amused by the rain and mud, the tanks and dam are filling steadily in readiness for summer!

 

 

 

Upcoming PVAS Events

 

 We have several events taking place over the coming months - 

Possum Valley Tours continue through Winter on -

* 3 August

* 16 August

* 30 August

* 6 September 

There is a Volunteer Information Session on 16 August, 

And Goat Yoga returns for Spring on 14 and 27 of September. 

For more information and booking details see our Facebook Events Page at

https://www.facebook.com/possumvalleyanimalsanctuary/events .

We hope to see you there! 

 

 

 

Possum Valley Busy Bee

Saturday 9 August 2025

9.30 am until 1.00 pm  

Lend a hand to help make the Valley safer for residents in the event of a bush fire.

A light lunch will be provided although you are welcome to bring a plate of vegan friendly treats to share. With respect for our rescued animals and cause, please do not bring any food containing animal products.

Participants will need to be physically fit, without injury and capable of hard labour. You will need to bring sunscreen, hat, gloves, a water bottle and strong closed in shoes.

Spaces are limited so please indicate your attendance. Volunteers must be over the age of 16.

Visit https://www.facebook.com/events/720430577018875/ for more information. 

Winter Recipe - Vegan Wellington

 

If, like us, you’ve been following 'Mushroom Case Daily' on ABC Listen, detailing the Erin Patterson trial, you may have wondered if there is a way to create a vegan Wellington. We think we have just the thing. Hoping you enjoy this very easy and delicious version of the much talked about meal, served with mash and green beans of course!

Ingredients

- Puff Pastry (both Borgs and Pampas are vegan friendly) – 2 sheets, thawed

- Vegie Delights Vegie Roast

- 1 teaspoon of vegetable oil

- 1 packet of plant based bacon

- 500 g of finely chopped button mushrooms

- 2 tablespoons of Nuttelex buttery 

- Potato mash, green beans and gravy to serve

Method

- Brown off the vegie roast in a frying pan using the vegetable oil (until it is lightly brown on all sides).

 - Melt 1 tablespoon of the Nuttelex butter in a pan and add the chopped mushrooms. Fry until well brown and all moisture has cooked away.

- Place one sheet of pastry on baking paper, lay out the vegan bacon on top, and cover with fried mushrooms. Place vegie roast in the centre and fold pastry up to bundle the filling – don’t worry if it is rough or not quite joined.

- Place second sheet of thawed puff pastry on a board, and cut short lines length ways, alternating cuts on each line. Drape this latticed puff pastry over the roast on the baking paper, gently pulling to ensure the lattice cuts are opened.

 - Melt the remaining Nuttelex butter and brush over the lattice.

- Cook on 180 C for approximately 30 to 40 minutes, watching that the pastry cooks evenly.

 - Slice the Wellington into pieces and serve on a bed of mash, with green beans and vegan Mingle gravy – delicious!