Recipes

This mayo is great with roast veggies, falafels, fritters, burgers, burritos, crisps, salads or on sandwiches. It can be used as a dip or a dressing. Put the garlic, soy milk, mustard, salt and pepper in a blender and blend for 20 seconds. You can also use a stick blender...

Sauté tempeh, onion, celery and garlic in oil over medium heat until tender. Add mushrooms and sauté for a further 5 minutes. Stir in remaining ingredients and cook over low heat until the liquid is absorbed. Allow to cool for about an hour. Place in a blender and process until...

Set aside 1 C of hot water. Put all the other ingredients into a blender and blend until smooth, about 5 minutes, then add remaining water. Pour into a pan and heat until thickened. Serve immediately.

Steam the cauliflower until tender. Keep approximately 1-2 cups of the cooking water. Place the cauliflower in a blender with tahini, lemon juice, nutritional yeast, salt, olive oil, turmeric and mustard. Add just a little of the reserved cooking water as needed, in order to blend your cheese sauce into...

This simple tahini sauce pairs perfectly with noodles, pasta, brown rice and steamed or roasted vegetables Add tahini, tamari, water, sugar, rice vinegar, chilli sauce, dijon mustard, salt and pepper to a blender and wiz together until smooth and creamy.

This cream can be used as a pizza topping, in baked dishes like casseroles, thinned into a salad dressing, or anywhere you may have added a savoury cream sauce. Strain the cashews, then add cashews and fresh water to a blender or food processer and blend until smooth. Then, add...

In a food processor, puree 2 cups of the garbanzo beans, the onion, carrot, parsley, wheat germ, baking soda, salt, cumin, coriander, cayenne pepper and lemon juice until creamy and well combined. Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces...

Create long strands with your beetroot and carrots by either peeling, grating, thinly chopping or spiralising (keeping the veggie skin which holds plenty of nutrients!) Pop the nuts and seeds on medium heat in a frypan, sprinkling over a little tamari sauce and cumin. Thinly slice the red onions and...

Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside. Pour coconut milk into a large measuring cup. Add water to make 2 1/2 cups. Pour into a large saucepan. Stir in rice, cardamom, cinnamon, salt and chili flakes. Cover and bring to...

Create a small opening at the top of the corn. Pour in a ¼ C of water into each one. Cook over hot coals for 15-20 minutes, turning often. Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and ¾ of the lime...

In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix. Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature. The salad can keep in the refrigerator in an airtight container for...

Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. (If using frozen veggies, steam these first). In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely. Marinate in an airtight container in the refrigerator overnight....