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Recipes

Banana pancakes

Banana pancakes

Add dry ingredients to a large bowl, mix well to combine. Make a well in the middle. Mash one of the bananas in a separate bowl. Add this to the dry ingredients along with the plant milk. Whisk until smooth. Heat vegan butter or oil in a pan on medium...
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Ginger Sesame Mashed Potatoes

Ginger Sesame Mashed Potatoes

Serves 8 30 minutes or less Sesame oil lends flavour to a simple potato mash.  Bring potatoes, ginger, salt and enough water to cover the potatoes by 2.5 cm to a boil in a large saucepan. Reduce heat to medium-low, and simmer 20-25 minutes, or until potatoes are tender. Drain...
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Wild Rice and Sage “Stuffing”

Wild Rice and Sage “Stuffing”

Serves 12 Toasted bread croutons add a bread-stuffing texture to seasoned wild rice. Preheat oven to 190 degrees Celsius. Coat a 20 cm-square baking dish with cooking spray. Toast walnuts in dry skillet over medium heat for 5 minutes, or until fragrant shaking skillet often. Set aside. Toss bread cubes...
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Pear Almond Cake

Pear Almond Cake

Serves 8 30 minutes or less This light and luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge – just be sure to bring it to room temperature before serving.  Preheat the oven to 190 degrees Celsius. Oil...
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Ginger Grape Chutney

Ginger Grape Chutney

Makes 3 cups Instead of cranberry sauce, try this zippy chutney that can be served warm or cold. Preheat oven to 190 degrees Celsius. Line a large baking sheet with parchment paper, and spray with cooking spray. Combine all ingredients in a medium bowl, and season with salt and pepper,...
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Pomegranate Beetroot Compote

Pomegranate Beetroot Compote

Makes 1½ cups If you really want to make a splash, this vibrant compote will bring a touch of earthly sweetness to your holiday table. Bring shredded beetroot, pomegranate juice, and brown sugar to a boil in a small saucepan. Reduce heat to low, and simmer 20 minutes, or until...
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Carrot and Cashew Nut Roast

Carrot and Cashew Nut Roast

Serves 4-6 A Christmas classic! Serve with roast vegetables and vegan gravy. Fry the onion and garlic in the oil until soft. Mix with all the other ingredients and season to taste. Place the mixture in a greased standard loaf tin (900g). Cover with foil and bake at 180 degrees...
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Seared French Beans with Picada

Seared French Beans with Picada

This dish uses a traditional savoury Spanish garnish, called a Picada. It can be as thin as a paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.  Preheat...
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Broccoli Soup

Broccoli Soup

Melt margarine in a soup pot over medium heat. Sauté onion, celery, and garlic for 5 minutes, until onion is translucent. Add potatoes and three quarters of the broccoli florets. Add enough water to barely cover the veggies. Bring to boil, lower heat, cover and cook 15-20 minutes until tender...
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Pea, Asparagus and Shiitake Bacon Risotto

Pea, Asparagus and Shiitake Bacon Risotto

Creamy and comforting, this risotto features subtle Italian flavours accented by salty, smoky shiitakes. Prepare the shiitake bacon: Preheat the oven to 220 degrees Celsius and line a baking sheet with parchment paper. In a medium bowl, whisk together the soy sauce, liquid smoke, and olive oil. Add the mushrooms...
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Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Preheat oven to 210 degrees Celsius. Slice the bottom off each potato and cut crosswise at 3mm intervals, cutting to within 6mm of the bottom. Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 Tbsp of the rosemary and toss well, working the...
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Chestnut and Mushroom Wellington

Chestnut and Mushroom Wellington

This is great with a roast dinner or make it into pasties instead of a Wellington and have for lunch! Preheat oven to 200 degrees Celsius. Over medium heat, fry onion in oil. Add the garlic and mushrooms and cook for five minutes. Transfer mix into a food processor and...
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Stuffed Eggplant with Fresh Tomato Sauce

Stuffed Eggplant with Fresh Tomato Sauce

Preheat oven to 220 degrees Celsius. Cook rice in boiling water until cooked. Drain and set aside. Prick the eggplants and place on a lightly greased baking tray. Bake for 15 minutes until softened. Allow to cool before cutting lengthways and scooping out the flesh, leaving about half a centimetre...
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Shortbread

Shortbread

Combine margarine, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the sifted flour and salt. Mix until mixture forms a dough. Knead dough together gently and form into a ball. Place dough between two pieces of parchment paper and use a rolling...
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