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Sticky Date Pudding with Coconut Caramel Sauce

Sticky Date Pudding with Coconut Caramel Sauce

Preheat oven to 180°C.  Drain and rinse the cashews before placing them in a food processor. Blend until smooth and creamy. Scoop out the cashew cream and set aside in a bowl. Now blend the dates in the food processor, until a smooth paste is formed.   Set aside ½ cup of date mixture...
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Beyond Burger

Beyond Burger

Add vegan aioli ingredients to a blender or food processor. Blend until desired consistency is reached. Transfer to an airtight container and into the fridge until ready to use. (It will last up to seven days in the fridge). Cook Beyond Burger patties according to package instructions. At around 2-3...
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Aquafabulous vegan pavlovas

Aquafabulous vegan pavlovas

Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). Preheat oven to 150 degrees Celsius and line a baking tray with baking paper (keep the tray out of the oven so it’s not warm). With an electric mixer (hand or stand),...
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Pumpkin & Split Pea Soup

Pumpkin & Split Pea Soup

Cut pumpkin into wedges and remove the skin and seeds. Place pumpkin, split peas and water in a saucepan. Bring to the boil then simmer with the lid on for one hour. Add coconut cream and blend. Season and serve.
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Smoked Tomato Soup

Smoked Tomato Soup

In a large pot on a medium heat, in a little olive oil and a knob of margarine, fry the onions, carrots and celery for around 10 minutes until they start to soften. Add the fresh tomatoes and the tomato puree, stock, salt, sugar and pepper and stir to combine....
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Banana blossom fish and chips

Banana blossom fish and chips

Rinse and drain the banana blossoms. Combine ingredients for flour mixture. Coat the banana blossoms in the mixture. In a separate bowl whisk together the ingredients for the batter. Dip the banana blossoms in the batter and coat evenly. In a pot or deep fryer, heat the frying oil. You’ll...
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Leek & Potato Soup

Leek & Potato Soup

Place potatoes in a large pot, cover with water and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes until tender. Drain and set aside. In a large saucepan over medium heat, sauté oil and leeks until tender. Add garlic and cook for a further minute....
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Spiced Parsnip Soup

Spiced Parsnip Soup

Peel the apple and parsnips and cut into small chunks. Sautee onion in oil until soft. Add garlic and cook for a few more minutes. Add the spices and toast then add the apple and parsnip chunks. Cover with vegetable stock. Bring to a boil, then simmer until the parsnip is...
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Chilled Mango Chipotle Soup

Chilled Mango Chipotle Soup

Purée all ingredients together in a blender or food processor until smooth and creamy. Season to taste. Serve cold with a dash of coconut/soy yoghurt and garnish with diced cucumber and red pepper.
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Gaspacho Soup

Gaspacho Soup

Combine everything except the fresh herbs and a few pieces of cucumber and capscium (for garnish) in a blender or food processor, and process until smooth. Stir in the herbs, refrigerate until cool and garnished with cucumber and capscium pieces. Serve with bread.
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Cauliflower Soup

Cauliflower Soup

Sauté onions, celery, and leeks in the oil for 15 minutes on medium heat in a large pot. Peel garlic and wrap in aluminium foil with a dash of oil. Roast in oven on a high heat for about 15 minutes. Add cauliflower florets to the large pot with enough...
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Peanut kumara salad

Peanut kumara salad

Combine all of the salad ingredients in large bowl. Place dressing ingredients in blender and puree until smooth. Pour over salad and toss gently to coat. Refrigerate for at least one hour before serving.
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Creamy potato dill soup

Creamy potato dill soup

Saute onions in half of the oil until soft. Add water, salt and potatoes and cook until tender, about 15 minutes. Blend the tofu and remaining oil in a food processor until creamy, adding water if necessary. Remove potatoes from the water and place in food processor with blended tofu...
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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Preheat oven to 200 degrees Celsius. Arrange cut tomatoes on a large baking tray. Drizzle with olive oil and sprinkle with salt. Toss until tomatoes are evenly coated, then arrange them cut side up – they should fill the pan completely. Roast for 50 minutes. Remove pan from oven and...
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