3 medium squash 4 Tbsp EV olive oil, divided 1/2 tsp sea salt 1/2 cup raw quinoa, rinsed 1 cup water 1 cup diced butternut 1/2 cup chopped red pepper 1/4 cup toasted pumpkin seeds 1/4 cup chopped green onion 1/2 cup chopped kale 1 clove garlic, minced 1 Tbsp lemon juice 3/4 cup grated vegan Parmesan cheese (or nutritional yeast) plus extra for sprinkling Preheat the oven to 200C and line a large, rimmed baking sheet with parchment paper.…
Continue reading2 cups spelt flour 1 cup coconut sugar 2 tsp baking powder 2 tbsp grapefruit zest 1 cup plain coconut yoghurt 2 eggs 1/2 cup EV olive oil 2 Tbsp freshly squeezed grapefruit juice 1 tsp vanilla extract Icing sugar to serve Preheat oven to 180C and line a 22cm spring form baking pan with parchment paper. In a large bowl, sieve together the flour, sugar, baking powder and zest. Whisk until well combined. In a small bowl, whisk together the yoghurt, eggs,…
Continue readingwith walnut pesto and vegan Caesar dressing’ 2 cups Tuscan kale, finely choppedHandful fresh mint leavesHandful fresh dill (or parsley)1 pear, half diced, half finely sliced2 radishes, diced2 baby marrows, diced1 cup broccoli florets, blanched2 Tbsp sunflower seeds, toasted1 Tbsp pumpkin seeds, toastedOlive oil Preheat the oven to 200C and line a baking tray with parchment paper. Toss the diced baby marrow in a tsp of olive oil and spread on the tray. Bake for…
Continue reading2 large oranges6 eggs1 cup coconut sugar 2 Tbsp orange zest2 cups almond flour1 tsp baking powder1/2 cup deshelled pistachios, chopped1/3 cup fresh mint leaves, finely choppedCoconut yoghurt to serve Syrup1/2 cup honey1 tsp orange extract (or sub with orange zest)1/3 cup deshelled pistachios, chopped Place the whole oranges in a large pot and cover with cold water. Bring to the boil. Reduce heat and simmer for 45 mins until soft. Drain and set aside.Preheat the…
Continue readingAPPLES 8 granny smith apples, cored and chopped 1/3 cup coconut sugar 1 tsp finely grated lemon rind 2 tsp lemon juice CRUMBLE TOPPING 1/3 cup coconut sugar 2/3 cup shredded coconut 1 cup spelt flour, sifted 1/2 cup rolled oats 1/2 cup dried figs 1/2 cup pecans 1 tsp ground cinnamon 1 tsp vanilla extract 125g unsalted butter, melted FOR THE SAUCE 1/4 cup crunchy peanut butter 2 Tbsp tamarind paste 3 Tbsp brown rice…
Continue readingInspired by Donna Hay 1/3 cup coconut sugar 5 pears, halved 250g unsalted butter, chopped 1 cup unsweetened almond milk 2 eggs 2/3 cup coconut yoghurt 1 1/2 cups spelt flour 1/4 cup cacao powder 1 1/2 tsp bicarbonate of soda 1 1/2 cups caster (or superfine coconut) sugar 1 cup ground hazelnuts (or almonds) Coconut yoghurt to serve Preheat oven to 160C and line a round springform tin with parchment paper. Place 2 tablespoons…
Continue readingwith crunchy peanut butter & tamarind sauce 4 cups broccolini, chopped (or broccoli florets) 3 cloves garlic, minced 2cm fresh ginger, peeled and grated 2 red chillies, deseeded and chopped 350g extra firm tofu, drained and cubed 250g udon noodles Vegetable oil 6 spring onions, finely chopped 2 Tbsp sesame seeds, toasted 1/2 cup packed fresh basil, shredded 1/2 cup fresh mint leaves, shredded 1 lime, cut into 4 wedges Toasted sesame oil to serve…
Continue readingFor the oranges 270 grams unsalted butter, room temperature2/3 cup coconut sugar2 tsp fresh lemon juice2 medium-sized blood oranges For the cake Zest of one orange1 cup polenta1/2 cup almond flour1 1/2 tsp baking powder1/2 tsp sea salt1 cup coconut sugar4 large eggs, at room temperature1/3 cup coconut cream2 tsp vanilla extract Heat oven to 180 and grease and line a round cake pan with parchment paper. In a small saucepan over medium heat, melt…
Continue readingVEGAN SPICY PEAR BREAD 3 cups wholewheat flour1 tsp baking powder1/2 tsp baking soda1 tsp salt1 Tbsp ground cinnamon 2 tsp ground cardamom1 cup walnut pieces3/4 cup coconut oil, melted3 chia eggs1 cup coconut sugar2 cups grated pear 2 tsp vanilla extract 1/2 tsp almond essence Heat your oven to 180C and lightly grease and line a loaf tin. Prepare your chia eggs by mixing 3 tbsp of chai seeds with 9 tbsp of water.…
Continue reading2kg ripe tomatoes, quartered 2 red peppers, deseeded and quartered 6 garlic cloves, whole and unpeeled Sea salt and cracked black pepper 2 cups vegetable stock 2 Tbs sriracha sauce 1 cup vegan ricotta (or normal ricotta if you do dairy) plus extra for sprinkling 2 tsp sugar Preheat the oven to 180C. Place the tomatoes, peppers and garlic on two lined baking trays lined. Drizzle with olive oil and sprinkle with salt and pepper.…
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