Orders for delivery Thursday 9th July are live.

Plant Based Recipes 7/05/2020

Pan-Poached Guavas

Served with Seed & Circus granola & vegan yoghurt.   

  • Peel and deseed some guavas (peeling gives you a more creamy consistency, but if you don’t mind the peel & the pips, leave them in). Slice into crescents, about 8 pieces per guava.
  • Lightly smash up your chosen spices (we recommend cinnamon and cardamom) either in a pestle & mortar or using a wooden spoon and a board.
  • Place the spices in a small sauce-pan over medium heat until fragrant.
  • Turn the heat to low. Add a knob of vegan butter or some coconut oil, and the guava. Keep moving it. We want a slight caramelisation of the fruit but no char at all, 3-5 minutes.
  • Add a splash of water and a few drops of chosen citrus. Here we are both deglazing the pan and creating a tea-like solution to extract some flavour.
  • Keeping on very low heat (look for small, gentle bubbles), add some honey to sweeten things up. Let this reduce to a light syrupy consistency.
  • Dish up the pan-poached guavas with some vegan yoghurt and granola, drizzle over some guava syrup from the pan, discard any whole spices, and enjoy!

NUTRITIONAL BENEFIT:

Guavas are known as super fruits, due to the numerous health benefits they offer. 

 

Vegan Bacon & Raspberry Jam on Toast

Homemade raspberry jam for the win! 

  • Put the raspberries and some sugar into a small pot and let simmer on a low heat. Squish the berries with a spoon as they soften.
  • When the berries are broken up but still chunky, take the pot off the heat.
  • Place a pan over medium heat with some oil, and cook the bacon until crispy.
  • Time to get toasty! Grab the bread of your choice and pop it in the toaster or over.
  • Serve up some toast, dollop with some homemade berry jam, and top with that hero of breakfast foods: some crispy bacon.

NUTRITIONAL BENEFIT:

Raspberries are low in calories but high in fibre! 

 

Breakfast Yoghurt Parfait 

A quick, easy breakfast that tastes good and is healthy too!

  • Slice up some fruit for layering.
  • Jazz up your vegan yoghurt as you wish – with some cocoa nibs, chia seeds, hemp powder. The more Instagrammable the better, if you’re into that!
  • Assemble your parfait in layers – some granola, yoghurt, and sliced fruit, get expressing that artistic side and alternating as you wish.
  • Sprinkle over some berries on top, and voilà!

CHEF'S TIP:

Let the chia seeds activate in the yoghurt for 20 minutes before creating your parfait. 

 

Guava & Raspberry Smoothie Bowl

Because breakfast is the most Instagrammable meal of the day...

  • In a food processor add 2 bananas (if you have any at home that haven’t become banana bread yet), a handful of raspberries, 2 guavas (flesh only), some ice cubes and a dollop of vegan yoghurt. Blitz until smooth.
  • Pour the smoothie mix into a bowl. Top with another swirl of yoghurt, some fresh raspberries, slices of guava and granola. If you’re feeling creative, why not go wild with some nuts, berries or seeds?

NUTRITIONAL BENEFIT:

This one’s jam-packed with goodness! You go, good thing! 

 

Smashed Chilli Avo on Toast

Spice up your life with this twist on the millennial favourite.

  • In a bowl, smash the peeled avo with a fork, add lime juice and salt and pepper.
  • Toast some sliced bread.
  • Smear the smashed avo on toast, and garnish with some chopped chilli and parsley.

CHEF'S TIP:

Some crispy bacon would be a dreamy combo here! 

 

BLT Extreme on Seed Loaf

A sandwich that’s made for living large – now deliciously plant-based.

  • Roast cherry tomatoes in a hot oven with a splash of balsamic vinegar, a pinch of sugar, salt & pepper until they start to blister.
  • Grill or fry vegan bacon until cooked to your liking (crispy, of course).
  • Slice avo, salt and squeeze over a little lime juice to stop it discolouring.
  • Cut lettuce into bite-sized pieces, and toss in a little Scandinavian dill dressing.
  • Lightly toast seed loaf slices until you can’t resist any longer.
  • Load up the BLT with cooked vegan bacon, roasted tomatoes, avo slices and dressed lettuce leaves, and a drizzle of vegan yoghurt if you would like a creamier finish.

 

Tofu Scramble Stack on Toast

No need to miss out on an old school breakfast fave when tofu’s here to help.

  • Roast some cherry tomatoes in a hot oven with a splash of balsamic vinegar, a pinch of sugar, salt & pepper until they start to blister.
  • Fry off some diced onion until caramelised. Stir in a spice blend of your choice – turmeric will make the tofu pop – and some grated garlic.
  • Roughly mash the tofu with a fork, also keeping some chunky pieces. Add to the caramelised onion, turn up the heat and fry for a further 5 minutes.
  • Grill the vegan bacon until cooked to your liking.
  • Lightly toast some bread slices until irresistibly delicious-looking.
  • Load up the toast with the tofu scramble, roast cherry tomatoes, vegan bacon and garnish with some parsley, and tuck in.

 

SCANDI EATS

The contents of this week’s box have been inspired by the cuisines of Northern and Eastern Europe – a region perhaps more familiar to us from their tumultuous history than their food! Long winters and cold climates make for limited harvests and many challenges to food production. But we love challenges.

Think root vegetables, pickles, Scandinavian dill dressing, and stews. This may be unfamiliar territory for some, but unfamiliar territory is paired well with these unfamiliar times. Let’s play outside of our comfort zones. Why not take the borscht plunge?

Here are some of our favourite recipes from these misty, mystical regions. Allow them to inspire you to cook, experiment, and indulge!


Braised Swedish Cabbage 

A classic Swedish side dish that gives the sorely underrated cabbage its time to shine.

  • Shred the cabbage. Dice an onion. Grate an apple. Place a pan over a medium high heat with a drizzle of oil. Sauté the onion and apple until soft and translucent.
  • Add the cabbage, a splash of apple cider vinegar/white wine vinegar, salt, a pinch of sugar and some jelly/jam (Raspberry/lingonberry jam – a jam that has a punch of tartness). Add a pinch of nutmeg and some cloves (optional). Stir, reduce the heat, pop on the lid and braise for 45 minutes until the cabbage is soft and flavoursome.

 

Scandinavian Beet Salad

You can tell that this is going to be good for you from the recipe, but you have to taste the deliciousness.

  • Peel some beetroot and grate with a larger grater. Great work!
  • Toss the grated beetroot with some dried cranberries (optional) and a dash of apple cider or white wine vinegar. Season.
  • For the creamy layer, you could do some vegan cream cheese with 1 spoon of horseradish, some chopped chives and seasoning.
  • Lightly toast some seed loaf slices, and top with the seasoned cheese and dressed beetroot.

CHEF'S TIP:

Take away the toast and this transforms into a colourful side dish with dinner.

 

Orange & Beet Salad

Roasted beetroot, fresh orange segment, chopped nuts, thyme and salad leaves, tossed in an orange vinaigrette. 

  • Peel and cut the beetroot into bite sized pieces, spread evenly on a baking tray with a drizzle of oil and a sprig of thyme. Roast in a hot oven until cooked through.
  • Squeeze the juice of one orange. To make the salad dressing, get a jar and add 2 tbsp orange juice with 1 tsp mustard, 1 tsp honey and 3 tbsp of olive oil, salt and pepper. Secure with a lid and shake well until combined.
  • Peel and segment a second orange.
  • Toss salad leaves and roast beetroot in the dressing and lay out on a platter.
  • Imagine you’re on a cooking show where you explain that all this is from your own garden and the wine is from your own vineyard. Do this out loud if you wish.
  • Top with orange segments, thyme leaves and chopped nuts.

 

Borscht

Made with beetroot and usually served with sour cream. It’s so much more comforting than its name suggests.

  • Peel and grate carrot until you have 2 cups full. Peel and grate beetroot until you have 2 cups. Chop an onion.
  • Time to heat things up! In a saucepan with 2 cups of water, bring the grated beets, carrots, onion, and 1/2 tsp salt to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Keep busy and distract yourself from any hunger pangs by shredding cabbage until you have 1 cup. Add the cabbage to the pot, with 800ml of diluted vegetable stock (extra points if you’ve made your own from veggie scraps!). Simmer uncovered for 15 minutes. Just before serving, stir in 1 tbsp lemon juice.
  • If desired, top each serving with a dollop of vegan yoghurt.
  • Garnish with chives or dill. If those points we mentioned earlier were real, we’d give you even more for this, but actually we just want you to enjoy this comforting dish.

 

Eggplant Goulash 

Chunky eggplant and smokey sauce make this a warming, hearty meal. 

  • Cut an eggplant and some potatoes into chunks. Roughly chop an onion, some bell pepper and tomato. Grate some garlic.
  • In a large pot over a medium heat, sauté the eggplant until browned, about 10 minutes. Add the onion, bell pepper and garlic and sauté 5 more minutes until the onion is soft.
  • Sprinkle in some flour and let those veg get cosily coated in it.
  • Pour in the chopped tomato, vegetable stock, paprika, thyme, bay leaf, potatoes, some soy sauce and sugar.
  • Bring to a boil and then reduce the heat and let simmer until the potatoes are cooked through; about 20 minutes.
  • Remove the bay leaf and season the goulash with salt and pepper to taste.

 

Creamy Mushroom Sauce 

Smother a soft baked potato in mushroom sauce, and serve alongside a simple salad. Was comfort food ever this easy?

  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with a generous drizzle of oil. Panfry until soft.
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some oat milk, stir until well-combined and thickened. Season well.

CHEF'S TIP:

If the sauce isn’t thickening, cook it for a while longer and add a bit more flour.  

 

THE ALMIGHTY POTATO

All hail the preeminent potato! The spud. The tater. La patata.

Originating many thousands of years ago in present-day Peru, it’s now used extensively across the world, and has been adopted by most food cultures as a staple. And rightly so.

This versatile root vegetable houses a host of vitamins and minerals, including vitamin C, vitamin B6, iron, magnesium, and potassium. Genetic testing has traced a single origin for potatoes, but after millennia of selective breeding, there are now more than 4 000 different types!

Here are just some of the many ways in which this simple and steadfast tuber can make your inner chef shine.


Crispy Hasselback Potatoes

Allow us to introduce the fancified roast potato!

  • Preheat the oven to 200°C. Using a sharp knife, slice the potatoes vertically, about 0.5cm apart, without cutting all the way through. Fan them open slightly.
  • In a bowl, combine fresh chopped herbs, olive oil, salt & pepper.
  • Place the hasselbacks on a baking tray, drizzle over the herby oil and bake in the hot oven for about an hour until cooked through, golden and crispy.
  • Serve as a side dish, or with a dollop of seasoned vegan yoghurt and fresh chopped herbs.

CHEF'S TIP:

If you’re unsure of your technique, just watch a vid on YouTube to get your confidence up! 

 

Herby-Garlicky Potato Wedges

An irresistibly delicious, because-why-not snack.

  • Preheat the oven to 200°C. Cut the potatoes into wedges, leaving the skin on for extra crispy tastiness. Spread out on a tray. Place in the hot oven for 20 minutes, just to par-roast.
  • Roughly chop some fresh herbs. In a bowl, combine some oil with the grated garlic, chopped herbs, salt and pepper.
  • Remove the potatoes from the oven after 20 minutes, drizzle over the herb oil and toss to coat. Return to the oven for 30 minutes or until crispy and golden.

CHEF'S TIP:

You could make a fresh salsa, and scatter it over the top for serving, throw on some fresh green leaves, and there you have it! 

 

Mamma’s Mashed Potatoes

These mashed potatoes are perfectly rich and creamy, full of great flavour, easy to make, and always a crowd fave.

  • Rinse and cut the potatoes into small, evenly-sized chunks. Feel free to peel your potatoes or leave the skin on. Transfer them to a large bowl full of cold water, until all of the potatoes are cut and ready to go.
  • Place the chunks in a pot with salted cold water. Make sure the water is 1 inch above the potatoes. Then turn on high heat until the water comes to a boil. Boil the potatoes for about 15-20 minutes, until a knife inserted in the middle of a potato goes in with almost no resistance. Carefully drain out all the water.
  • While the potatoes are on the go. Heat some oat milk in a saucepan or in the microwave. Set aside until ready to use.
  • Once the potatoes are drained, return them into the hot pot and turn the heat to low. Gently shake off the potatoes for about 1-2 minutes, to help cook off some of the remaining steam within the potatoes. Remove the pot from the heat.
  • Using your preferred kind of masher, mash the potatoes to your desired consistency.
  • Pour half of the heated milk over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining milk. Do not over mix or you will end up with gummy potatoes.
  • Add a crack of black pepper and some salt to taste.
  • Serve warm, garnish with chopped chives or any extra toppings that you might like. Age and gender is irrelevant; you are Mamma now.

CHEF'S TIP:

If you’re prepping ingredients for a big meal ahead of time, the potatoes can chill in the cold water for up to 4 hours before boiling. Just add a few ice cubes to the water to be sure it stays cold.

 

Pink Potato Salad for Mother’s Day

This much-loved side just got even more appealing, thanks to a touch of pink.

  • Boil the whole beetroot until tender, approx 30-50mins.
  • Drain and leave until cool enough to handle, then rub off the skins (they should come away easily). Chop into bite-sized pieces. The size of the bite, of course, is up to you.
  • Peel (optional), chop and boil the potatoes until cooked through.
  • In a large bowl combine some chopped cucumber, apple, spring onion and finely chopped fresh herbs.
  • Mix in a dollop of vegan yoghurt. Season with salt and pepper. Gently mix in the beetroot and potato.
  • Garnish with a drizzle of the Scandinavian dill dressing and enjoy on Mother’s Day – or absolutely any time you choose.

NUTRITIONAL BENEFIT:

Eating the potatoes with skin on adds extra nutrients and flavour.  

 

Potato Rosti

The dreamiest foundation for all creations.

  • Peel and coarsely grate 1 potato per person – place all of the grated potatoes in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with 50g of melted (vegan) butter and season (very) well.
  • Line a baking tray with either non stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rosti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – though we know it’s tempting to whip them out ASAP, that crunch is worth the wait.
  • You can super get creative with toppings, but here are some options we love…
    • Avo & crispy vegan bacon
    • Creamy mushroom sauce

 

Best Home-made Gnocchi 

Let’s bring out that Italian chef in you! A little more technical but well worth the effort.

  • Preheat the oven to 180°C. Rinse, dry and pierce 1kg of potatoes several times with a fork. Scatter some coarse salt onto the baking tray in an even layer and place the potatoes on top. Roast until cooked through – 40-45 minutes.
  • Get organised while the potatoes are roasting. Weigh out and sieve 200g flour. Remove about 50g of flour and set aside.
  • Once the potatoes are cooked through, slice in half and scoop out the flesh and pass through a sieve or potato ricer. You can also mash the potato, but make sure to ensure no lumps in the potato.
  • Working on a clean surface – as the Italians do, or in a bowl without those special credentials – combine potato mash, a drizzle of olive oil, a pinch of salt and add the flour. Very gently bring the mixture together. If you over knead the gnocchi it will be very chewy. If the mixture is not binding nicely you can add more of the flour you set aside.
  • Pop onto a clean surface if you haven’t already and give the dough a fold over once or twice. Cover the dough with a clean tea towel while you work with it in batches. This prevents it drying out.
  • Take a quarter of the dough and roll into a 2cm thick tube shape, being very gentle with the little sausage. Then, cut into 3cm chunks to make the gnocchi. Roll each piece on your gnocchi board (LOL) or use the back of a fork to create a slight indent: this helps the sauce stick to the potato pillows. Repeat this process with the remaining dough.
  • Bring a large pot of salted water to the boil. Once boiling, add the gnocchi and cook for 2-3 minutes or until gnocchi bobs to the top and floats there. Remove with a slotted spoon, or drain on completion. Toss through some oil to prevent sticking and season.
  • Serve with your favourite sauce: whether it's beurre noisette, napoletana, arrabiata... the list is endless.

CHEF'S TIP:

Gnocchi can be stored for up to 2 days in the fridge. After draining the boiled gnocchi, refresh in iced water. Drain well and toss through some olive oil. Store in an airtight container in the fridge.

 

Good Ol’ Roast Potatoes

Because what is life without classic roast potatoes?

  • Preheat the oven to 180°C.
  • Peel and halve the potatoes, ideally all about the same size. Parboil them in a pot of boiling salted water for 15 minutes.
  • Drain in a colander and leave to steam dry for 2 minutes. Give the colander a few light shakes to roughen up the edges in preparation for those crispy bits that make this the Sunday lunch side you dream of. Toss through some flour and salt.
  • Place a roasting tray (which will fit the potatoes in a single layer) into the oven and fill the base with oil about 2cm deep.
  • Place in the oven to heat up. When the oil is hot, remove and gently add the potatoes. Turn until coated in the oil and spread them out. Return to the oven for about 1 hour until golden and crispy all over, shifting them as they colour.
  • Remove from the oven, drain on some paper towel, and serve!

 

Baked Beetroot Chips

Perfectly crispy, easy to make, and nutritionally good for you!

  • Preheat the oven to 190°C. Thinly slice some whole beetroots into thin disks. Try to cut them as evenly as possible so that they curl a little once cut. This will promise even baking and crispness, and good looks of course.
  • Place the disks onto a baking tray, drizzle with oil and season. Spread out the disks into a single layer.
  • Bake for 15-20 minutes, until slightly brown and crispy. Check at the 15 minute mark as they burn easily from there.

CHEF'S TIP:

These are a tasty way to satisfy your snack craving while working from home. 

 

Loaded Guacamole with Tortilla Chips

Smashed avo, cherry tomatoes, red onion, coriander and lime with tortilla chips.

  • In a bowl, smush up some avocado with a fork until smooth.
  • Add in lots of chopped fresh herbs and lime juice. Season to taste.
  • Mix in some sliced cherry tomatoes and finely chopped red onion.
  • Serve with some toast, tortilla chips, or whatever else tickles your fancy.

CHEF'S TIP:

If you have any tortilla wraps, fry them in a pan with oil until crispy: they’re delicious as guacamole dippers.  

 

Crispy Carrot Fries

Because there can never be too many fries to try. 

  • Preheat the oven to 200°C. Peel, trim and cut the carrots into quarters lengthwise, or chips.
  • Place on a baking tray, coat in oil and season.
  • Roast in the hot oven until soft and golden, 35-40 minutes, shifting halfway.
  • Enjoy your sweet, oven-roasted carrot fries.

CHEF'S TIP:

Keep a close eye on the carrots in the last 5-10 minutes as they can burn. 

 

Sauerkraut

As we move into the cooler months this is the perfect opportunity to make your very own sauerkraut. All you need is a jar, some salt and elbow grease.

  • Chop or shred 1 medium head of cabbage (approx. 900g). Sprinkle with salt. Salt helps the fermentation process and is a natural preservative but it can also be used to your taste preference – we recommend 1-3 tablespoons.
  • Knead the cabbage for about 10 minutes to release some natural juices. Once there’s a fair amount of liquid, add the cabbage to a clean jar, pack it in there tightly. Make sure you get enough of the liquid in there to cover the cabbage. Seal with a lid or cover with a coffee filter and rubber band. Leave to ferment in a cool spot (15-20°C) for anywhere from 3 days to 2 weeks. Burp the jar daily by releasing some extra air. Once fermented to your liking, seal tightly, pop into the fridge and get stuck in when you want .

 

Toasted Tofu & Avo Sarmie

A health packed sarmie to brighten up your mood! 

  • Slice tofu into slabs and place on kitchen towel to drain any excess liquid.
  • Sauté some sliced onion in a pan over medium heat with some oil, chopped thyme and a splash of balsamic vinegar, until soft. Season well.
  • Smash up some avo with fresh lime, chopped parsley, salt and chopped chilli.
  • Pan fry that tofu until golden and delicious-looking on both sides and heated through. Season.
  • Slice up some tomato, toss with salt.
  • Toast up some bread, and layer up your sarmie adding some green leaves and a smear of your favourite sauce!

CHEF'S TIP:

Add a spice rub of choice to the tofu if you’d like more flavour. 

 

Roasted Tomato Sauce

Meet the slow-roasted sauce that’s ready to delight in any dish.

  • Place all the tomatoes you have in an oven tray on the window sill. Leave to ripen for a few days, because good things take time.
  • Preheat oven to 200°C. Drizzle with plenty of olive oil and a generous splash of balsamic vinegar, 2 whole peeled garlic cloves, rosemary sprigs and season with salt, pepper. Roast for approx 45-60mins until cooked down, blistered and charred.
  • Add to a food processor and blitz until smooth.
  • If the sauce is very thick, add a splash of liquid vegetable stock until desired consistency.
  • Add a tbsp sugar, taste to test and add more if required.

CHEF'S TIP:

This sauce can be used on any pasta dish, also great as a pizza base – the options are endless. 

 

Roasted Aubergine & Pepper Chutney

Things are about to get heated thanks to roasted veg chutney with a kick of chilli. 

  • Preheat the oven to 200°C. Peel (optional) some aubergine and cut into small chunks. Cut the peppers into quarters. Put the peppers onto a baking tray with tinfoil. Roast the peppers for 10-15mins, or until the skin is blackened.
  • Fold the tinfoil around the peppers and let cool. It should be easy to peel them once cooled – discard the skin. Roughly chop the cooked pepper flesh.
  • Spread the aubergine onto a baking tray, drizzle with oil and season. Roast for 15-20mins, staring in at them longingly if you wish.
  • Add both vegetables to a pot and also add sugar, apple cider vinegar, a chopped onion, paprika and cumin. Bring to the boil until the sugar has dissolved, then reduce the heat to simmer.
  • Let simmer on a low heat until thickened to a jam consistency. Put into sterilised jars or eat straight from the pot!  

 

Guava and Chilli Chutney

Sweet and spicy chutney with guavas, lemon, and chillies.

  • Roughly chop some guavas, and submerge them in a pot of water. Bring to simmer until soft and reduced right down.
  • Add some chopped chilli and grated ginger.
  • Cook until a jammy consistency is reached, adding some sugar, lime juice and maybe a little cumin to spice things up a bit.
  • Wait until cooked to store in jars which will look lovely on your shelves, make excellent gifts, and probably not be around all that long once you taste their irresistible contents.

CHEF'S TIP:

Blending optional. 

 

Citrus Cordial 

Fresh and fruity cordial made from your choice of citrus fruit: lime, lemon or orange. 

  • In a pot combine the zest and juice of the citrus fruit with sugar, boiling water and citric acid.
  • Stir gently until the sugar has dissolved.
  • Cover the pot with a lid and let it stand for 3 hours or overnight before bottling, then make some more!
  • When life gives you lemons, sip on some fruity cordial.

Mamma’s Vegan Carrot Cake 

This plant-based carrot cake tray bake is a winner. 

  • Preheat the oven to 180°C.
  • Peel and grate some carrots – you need 250g.
  • Mix dry ingredients in a big bowl: 200g flour, 100g brown sugar, ½ tsp ground nutmeg, 1 tsp ground cinnamon, pinch of salt and 2 tsp baking powder.
  • Add in the wet ingredients: 250g grated carrots, 75ml oil, 250g vegan yoghurt and juice from half a lime. Mix well.
  • Grease a baking tin and dust with flour. Add the batter and bake for 1 hour. Test by inserting a wooden skewer into the centre of the cake. If cooked, this should come out clean, and it’s almost time for tea!
  • To make the icing: In a food processor, blend 2 tbsp coconut oil, 100g vegan yoghurt, 2 tbsp lime juice, big splash of vanilla essence, 300g powdered sugar until smooth. Rest in the fridge.
  • Once the cake is cooled, spread with icing and sprinkle with chopped pecan nuts, as lavishly as you wish.

CHEF'S TIP:

The perfect gift for Mother’s day, even over a WhatsApp chat.  

 

Apple, Pear and Fennel Crumble

A warm, spiced dessert for the autumn evenings. 

  • Preheat the oven to 180°C. Peel, core and dice into chunks some apple, pear and a fennel bulb. Zest and juice an orange.
  • In a small pot, add your diced fruit, some sugar, mixed spice, orange zest and juice. Stew on a low heat until the fruit has softened into the kind of sweetness previously enjoyed only by the characters in kids’ storybooks
  • In a bowl, mix some flour, vegan butter, sugar, cinnamon, and vanilla essence. Mix until the butter and flour are combined to a crumble – using your hands is the easiest option here, and pretty soothing actually.
  • Put the stewed mixture into a pie dish and cover with the crumble mix. Bake for 25 minutes or until the crumble is golden brown.

CHEF'S TIP:

Serve this crumble with a dollop of vegan yogurt. 

 

Chocolate Avocado Pudding

This quick and easy vegan chocolate mousse is made with avocado (though you’d never, ever guess it).

  • Put some oat milk, syrup, vanilla essence, cocoa powder and avo into a food processor and blend until smooth.
  • Put the mixture into ramekins or your choice of serving dishes for 30 min and up to 2 days in the fridge.
  • Serve chilled with raspberries, mint, or vegan chocolate shavings for garnish and the ‘gram.

NUTRITIONAL BENEFIT:

Avo is full of healthy fats and low in saturated fats

 

Vegan Meringues

Using chickpea brine instead of egg white – what a win! 

  • Preheat oven to 100°C. Line a baking sheet with baking paper.
  • Drain 1 can of chickpeas, reserving ½ cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add ¼ tsp cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add ¾ cup sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in ½ tsp vanilla extract (optional) until well incorporated.
  • Spoon mixture into a piping bag and pipe into small circles (aka little clouds of heaven), onto the prepared baking sheet.
  • Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, for at least 15 minutes. Then, it’s time to get sweet.

CHEF'S TIP:

Once cool, these will store very well in an airtight container.