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Plant based Box Recipes 25/06/2020

Blood Orange Morning Boost

Blood red, beautiful and super nutritious. 

  • Peel some blood oranges, divide them into segments and remove as much pith as possible. 
  • Add some yogurt to the blender – followed by your blood orange, some ice, and a tiny dash of salt. 
  • Blend well, until the blood oranges have turned into juice and there are no chunks of ice left.
  • Sip, and start your day with a fresh burst of Vitamin C.

CHEF’S TIP: 

Add some banana to increase the sweetness, and also thicken the consistency.

 

Go Green Smoothie 

Go-go green and go healthy! This drink brings all your favourite greens into one blended smoothie.

  • Rinse and roughly shred some kale – mix it in a blender with some water (or oat milk) until smooth and the kale is juiced. 
  • Add some yogurt to the blender, followed by some banana, avocado, and a tiny dash of salt – some fresh orange juice would also be a great addition. 
  • Blend well – until the kale, banana and avo have turned into juice and there are no chunky bits left. Go on, sip your greens.

NUTRITIONAL BENEFIT: 

Including many green veggies in your diet is important as they are of some of the most nutrient dense foods available to man. They are packed with vitamins, minerals, a variety of antioxidants and fibre – and super low in calories.


Pear, Spinach & Chilli Smoothie

Full of goodness, and packing some heat to warm up a crisp winter morning.  

  • Halve some pears – remove the seeds and roughly chop. 
  • Add some yogurt to the blender, followed by your chopped pear, some rinsed baby spinach, some deseeded and finely chopped chilli (to taste – a little goes a long way and you can always add more), some ice and a tiny dash of salt. Some fresh lemon juice would also be a great addition. 
  • Blend well, until the pears and spinach have turned into juice and there are no chunky bits left.

NUTRITIONAL BENEFIT: 

Spinach is rich in Vitamins A, C and K, magnesium, iron and manganese – which may benefit eye health, reduce oxidative stress and reduce blood pressure levels, among many other health function benefits.


Honey Caramelised Banana with Granola & Yogurt 

A sumptuous take on breakfast granola.  

  • Cut some bananas into bite-sized pieces. 
  • Place a pan over medium heat with a knob of butter, and 1-2 tbsp of either maple syrup/honey/sugar. Add your bananas and cook until caramelised. Remove the bananas from the pan when they are golden and delicious.
  • Plate up the caramelised bananas and top with your crunchy Seed & Circus granola – and a dollop of creamy yoghurt, just ‘cause.

NUTRITIONAL BENEFIT:

Yogurt can be high in protein, calcium, vitamins – and live culture, or probiotics, which can enhance the gut microbiota.

 

Poached Pear Parfaits

Killer morning combo: granola and yogurt – but jazzed up with some perfectly poached pears, spices and citrus zest. 

  • Peel some pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half lengthways. Remove the seeds.
  • Zest and juice a lemon and an orange (if you have, either will do the trick). For this recipe you will need spices – think: cloves, cinnamon and star anise.
  • Pop the pears into a pot together with a pinch of each spice (to taste) – a few cloves, the lemon and orange juice/zest, and some sugar or honey to sweeten things up. Add enough water to the pot to cover the pears.
  • Pop the lid on, and slowly simmer until you can easily cut through them with a knife, about 20-30 minutes – let that spicy aroma fill your kitchen. 
  • Remove the pears from the pot and set aside. Strain the syrup to get rid of any bits, and return to the pot. Reduce until it becomes sticky. 
  • Chuck some Seed & Circus granola and yoghurt into a bowl and top with the poached pears and sticky syrup – delish!

NUTRITIONAL BENEFIT:

Pears are rich in essential antioxidants and dietary fibre – plus, they are high in Vitamin C! 

 

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 some lemon juice, and some salt and pepper. 
  • Toast some sliced bread. 
  • Smear the smashed avo on your toast, and garnish with some chopped chilli and herbs.

NUTRITIONAL BENEFIT: 

Most of the calories in avos are from fat, but it's all of the good fats. Avos are high in omega-3 fatty acids, in the form of alpha linoleic acid. These unsaturated fats have proven to lower cholesterol and can improve heart health.

 

Mushroom & Vegan Cheese Toastie

Fresh sourdough bread, garlic and chilli mushrooms – topped with vegan cheese.

  • Pan-fry some sliced mushroom in oil on a high heat until golden. In the final 2 minutes, add some crushed garlic, chopped chilli and a sprig of rosemary/oregano or thyme. Season to taste. 
  • Cut some slices of your freshly baked sourdough and slice the vegan mozzarella. 
  • Sandwich together your mushrooms and cheese slices.
  • Return the pan to a medium heat with a drizzle of oil, and toast the sandwich on each side until the cheese has melted and the bread is golden.

CHEF’S TIP:

You can use a toastie machine if you have one. 

 


The contents of this week’s box have been inspired by the cuisine of Italy – one of the most expressive and inspiring the world has on offer. Italian food is all about local flavours, elegant simplicity, and fresh, seasonal ingredients (just how eating should be). 


Think: fresh, handmade fusilli pasta from Ciao Ciao (small-batch pasta makers in Hout Bay), Giulio’s Napoletana sauce made especially for your box, Le Coquin Vegan Mozzarella cheese; Urban Vegan Meatballs, tomatoes, fresh herbs (sage, oregano, and thyme), and blood orange – food fit for the gods, really. 


You can keep it super simple with a classic fusilli Napoletana pasta, or kick it up a notch and learn how to make sweet potato gnocchi. Conquer the classics of melanzane and minestrone, and/or take a dive into the aubergine steak Milanese with fresh greens. 


Here are just some of our favourite Italian-inspired recipes, to bring out the Italian Nonna in all of us – buon appetito!       


Classic Fusilli Napoletana

If there’s one thing we know for sure, it’s that Italians know how to do simple. Fresh pasta thrown through a tomato and basil pasta sauce – because why complicate perfection?

  • Bring a pot of salted water to boil for the pasta. When boiling, cook your pasta for 3-4 minutes until al dente. Taste to test, and drain on completion. Toss through some olive oil to prevent it from sticking, and to add some authentic Italian flavour.
  • Heat some Napoletana sauce in a pan until hot. Add the drained pasta and stir to coat. Season well.
  • Serve with some Parmesan cheese – because cheese is always a good idea.  

CHEF'S TIP:

To add an extra nutritious layer to this dish, you could wilt some baby spinach into the sauce while heating it.


Giuilo’s Fusilli & “Meatballs”

Nothing quite beats pasta and meatballs – especially when made by the one-and-only Giuilo! 

  • Heat some oil in a large frying pan over a medium heat. Add 1 diced onion and cook for 7 minutes, or until softened and lightly golden.
  • Pick and finely chop some fresh herbs – rosemary, parley, oregano, thyme all work well. Peel and finely chop 2 cloves of garlic, and trim and finely slice some chilli. 
  • Add the garlic, herbs and chilli to the pan – cook for a further 2 minutes. Then, add the jar of Guilio’s Napoletana sauce. Bring to a simmer until needed, stirring occasionally, and seasoning (to taste) as you go. 
  • Meanwhile, heat some oil in another frying pan over a medium heat. Add the “meatballs” and cook for 2-4 minutes, until golden all over, shifting them as they colour. Once golden, add the “meatballs” to the sauce and simmer while you cook the pasta.
  • Cook the pasta in boiling salted water for 3-4 minutes until al dente, then drain, reserving a mugful of cooking water. Return the pasta to the pot.
  • Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen (if needed).
  • Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Garnish with some grated Parmesan/vegan mozzarella, and top with some shredded rocket for garnish.

CHEF’S TIP:

The longer you reduce the Napoletana sauce, the stronger the flavour will become – so be aware of this when seasoning. 


Fusilli “Bolognese”

An Italian classic that is worth repeating – over and over again. 

  • Place a nonstick pan over medium-high heat with a drizzle of oil. Break up the vegan meatballs and add to the pan. Fry until golden, breaking it up as it cooks – about 3-5 minutes. Remove from the pan and set aside. 
  • Return the pan to medium heat with some finely diced onion, carrot, garlic and celery. Pan-fry until soft and golden. Then, add some freshly chopped herbs and chopped chilli – stir until fragrant. 
  • Add the “mince” back to the pan along with some tomato paste, cooked chopped tomatoes, red wine, and dilated stock. Bring to a simmer until reduced and ready. 
  • Season with salt, more chilli, and your sweetener of choice – chutney works very well! 
  • Bring a pot of salted water to boil for the pasta. When boiling, cook your pasta for 3-4 minutes until al dente. Taste to test, and drain on completion. Toss through the “bolognese”. 
  • Dish up with a generous sprinkle of Parmesan.

CHEF'S TIP:

Serve with a simple green salad dressed with balsamic vinegar and olive oil. 


Midnight “Meatball” Pasta Bianca

Fresh pasta with garlic, chilli, capers, crumbled vegan meatball, fresh herbs, lemon zest, olive oil – just delicious!  

  • Mince 2 cloves of garlic, deseed and finely chop up a chilli. Roughly chop a large handful of fresh herbs, and zest one lemon. Crumble up the vegan meatballs. 
  • In a large frying pan over a medium heat, add a generous glug of olive oil. When hot, sauté the vegan mince crumble for 3-5 minutes, until golden and heated through. Add the minced garlic, some capers (optional), chilli, lemon zest and herbs and cook for another 2-3 minutes until fragrant. 
  • Boil a pot of salted water. Cook your fresh vegan pasta until al dente. Drain, toss through some oil, and set aside. 
  • Add the cooked pasta to the pan and mix to combine with your sauce – add a little extra olive oil if it needs it. Season to taste. Garnish with grated vegan mozzarella.
  • Serve in a bowl – or eat straight from the pan, why waste any time plating? 

CHEF'S TIP:

To take it to the next level, you could add some wilted spinach and/or pan-fried mushrooms to your pasta. 


Homemade Sweet Potato Gnocchi

Easy-peasy homemade sweet potato gnocchi with nuts, crispy sage and beurre noisette – maximum flavour, minimum carbs.

  • Preheat the oven to 180°C. Peel and roughly chop some sweet potato and place onto a roasting tray with a small drizzle of oil. Roast in the hot oven for 30-35 minutes, until soft. 
  • Place the cooked sweet potato into a bowl and mash well (really put your elbow into it). For a more luxurious gnocchi, add an egg yolk / drizzle of oil to the sweet potato and mix to combine before adding the flour. Combine with some flour until it forms a rough dough (we recommend ‘00’ flour). Knead on a board roughly until it comes together (be careful not to over knead it, it must be beautifully soft and pliable). Form a long, thin cylinder and cut into 3-4cm little gnocchis. Cute.
  • Bring a pot of heavily-salted water to the boil. Once boiling, drop the freshly made gnocchi into the water, when they float they are ready. Remove with a slotted spoon and place into a colander to drain. 
  • Pick some sage leaves.
  • Place a pan over a medium-high heat with a generous knob of butter. When the butter is bubbling, add the sage leaves and cook until golden and crispy (get a whiff of that smell). Drain on some paper towel, leaving the butter sauce in the pan. Throw in your gnocchi, and toss until golden. 
  • Serve up your gnocchi in a bowl (don’t forget a drizzle of the butter from the pan), grate over some cheese. Sprinkle over some crispy sage. Delicioso!

CHEF'S TIP:

If you would prefer gluten-free gnocchi, use your favorite gluten-free flour for this recipe.


Vegan Macaroni Cheese

A vegan take on an old family favourite. 

  • Preheat your oven to 220°C.
  • Soak about 75g cashews in hot water for at least 15 minutes until they are soft.
  • Bring a pot of salted water to boil. Cook the fusilli pasta for 3-4 minutes until al dente. Drain, and toss with some olive oil to prevent sticking. 
  • Peel about 200g sweet potato and 100g carrot. Then, cut into bite-sized cubes and cook in salted water for about 10-15 minutes or until tender – then drain.
  • Fry off 2-3 cloves of sliced garlic and half a diced onion in some oil until soft and golden. 
  • To make your creamy sauce, blend together the following: Drained sweet potato, cashews and carrot; 120ml oat milk, 100ml veg stock, onion and garlic, 4 tbsp nutritional yeast, 1 ½ tbsp tapioca flour, ½ tbsp lemon juice, ½ tsp salt, ⅓ tsp black pepper, and 1 tsp onion powder (optional).  
  • Blend until completely smooth. Season further to taste. 
  • Pour the sauce into a saucepan and bring to a boil. Let it simmer for about 1-2 minutes, stirring constantly.
  • Make some breadcrumbs by blending up some slices of bread. 
  • Place the drained pasta in an ovenproof dish. Sprinkle over some mozzarella, the breadcrumbs and some chopped fresh herbs. Bake it for 20-30 minutes in the oven, until golden, bubbling, crispy and delicious.
  • Serve with e a lovely green salad, and enjoy! 

CHEF'S TIP:

If you are allergic to nuts, try sunflower seeds instead. Or you could leave the nuts/seeds out all together.

Creamy Avocado Pasta Sauce

This pasta sauce is super simple to make, and loaded with all the healthy fats – hello pasta season!

  • In a food processor or blender, add: ½ a cup of nuts (macadamias, cashews, almonds), 2 avocados, a bunch of mint (or your herb of choice), a drizzle of olive oil, the juice of 1-2 lemons, a pinch of paprika, and seasoning.
  • Blend until smooth and creamy – season to taste on completion. 
  • Serve with any pasta of your choice – pasta la vista, baby.

CHEF'S TIP:

Sprinkle over some freshly chopped chilli for colour and a bit of winter warmth.

Minestrone

Classic Italian veggie soup, brimming with goodness and so much flavour! 

  • Dice up some onion, celery, garlic and carrot. Sauté in a pot with some oil, until softening at the edges and turning golden.
  • Peel and dice some sweet potato, and add it to the pot. 
  • Add some seasoning of choice – fresh chopped herbs, spices, etc. Cook until fragrant. Then, add some diced tomato and some vegetable stock. Stir to combine and bring to a boil over a medium-high heat. Simmer until the carrots and sweet potato are tender.
  • In the final minute, add some baby spinach. Season with lemon juice, salt, pepper and chilli (to warm you up from the inside out). Serve with a dollop of yogurt for some indulgent creaminess.

CHEF'S TIP:

Try keep your veggies a similar size when chopping, it will make for a more even cook. 


Melanzane

A.K.A Guilt-free lasagna! Tuck into these moreish, scrumptious layers of slow-cooked tomato and aubergine.

  • Degorge: slice your aubergines lengthwise, into 0.5cm thick slices. Lay them down on a large board or tray, and generously salt both sides. Then, set them aside to allow the brown, bitter juices to be drawn out (about 10 minutes). Under some fresh water, rinse the salt and bitter juices from the slices.
  • Place a large pan over a medium heat with some oil. Fry the aubergine slices on each side, until soft and golden. Remove from the pan. 
  • Keep the pan on the heat with some more oil. Add some crushed garlic, and chopped herbs of choice (oregano and sage are great). Fry for 1-2 minutes. Then, add a tin of chopped tomatoes and season to taste. Adjust the flavour with balsamic vinegar or sugar/honey, to taste. 
  • Ready some grated Parmesan, and make some breadcrumbs from 1 slice of bread (simply dry it in the oven and crumble it into medium-fine crumbs). 
  • In a baking dish (large enough for all of the aubergines and sauce), spread a small amount of the tomato sauce over your base. Add a single layer of aubergines, a layer of sauce and a small sprinkle of Parmesan. Keep doing this until all ingredients have been used up. Mix the bread crumbs with some more cheese and sprinkle it evenly over the top of the melanzane. Chill in the fridge for 1 hour.
  • Preheat the oven to 180°C. Bake your melanzane in the oven for 30-40 minutes until the top is crisp and golden, and the tomato sauce is bubbling. With that smell coming out of the oven, you’ll want to plate up as fast as you can.

CHEF'S TIP:

‘Degorge’ is fancy cooking language for adding salt to a vegetable in order to extract any moisture before cooking.


Aubergine Steak Milanese

Crumbed aubergine slices topped with mozzarella served with tomato spaghetti. 

  • Preheat the oven to 200°C. Slice an aubergine lengthways into 2cm thick steaks, and sprinkle each side liberally with salt. Put into a colander and place it in the sink for 15 minutes to draw out the bitter taste of the eggplant.
  • Rinse the steaks and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place a heavy pan on top to thoroughly dry for at least 10 minutes. Line a baking tray with tin foil and sprits with nonstick spray or a drizzle of oil. 
  • Prepare your dipping stations: one shallow dish of ¼ cup flour seasoned with salt, one bowl with ½ cup oat milk and 1tsp corn flour mixed together, and one shallow dish with 1 cup panko breadcrumbs. Dip the aubergine steak into the flour, then milk/cornflour mixture, and finally the breadcrumbs. Arrange on the baking sheet and drizzle with a little oil and season. Bake for 20-30 minutes. PB: in the final 5 minutes, add a slice of vegan mozzarella on top of the steak and place back into the oven until melted.
  • Place the pasta into a pot of boiling salted water and cook until al dente (about 3-4 minutes). Drain in a colander. Place the pasta pot back on the heat and warm up the Napoletana sauce. Once hot, add the pasta back to the pan and toss to coat. Season to taste. 
  • Dish up the tomato spaghetti and top with the crispy aubergine steak. Serve some green leaves dressed with little balsamic vinegar and olive oil on the side. Buon appetito!

CHEF'S TIP:

For extra crispness, before adding the cheese pop into a pan of hot oil and fry for 1-2 minutes per side


Kale 101

Three simple ways to enjoy your kale: raw, roasted or pan fried..

  • Raw: Rinse and dry the kale. Roughly shred (set aside the thick stalks for that pot of home-made stock you’ve got going). Place the shredded leaves in a bowl with a drizzle of oil/lemon juice, and seasoning. Using your hands, massage the kale until soft and coated.
  • Roasted: Preheat the oven to 180°C. Rinse, dry and tear the kale. Place it on a roasting tray with a drizzle of oil and seasoning. Using your hands, massage the kale until evenly coated. Spread out and roast in the hot oven for 10-12 minutes until crispy, shifting halfway.
  • Panfried: Place the shredded kale in a bowl with a drizzle of oil and some seasoning to taste. Use your hands to gently massage the kale until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted.

NUTRITIONAL BENEFIT:

Kale is high in Vitamin A and Calcium – which work synergistically. The Vitamin C increases intestinal Calcium absorption, and Calcium makes Vitamin C easier for your body to absorb.  

 

Fool-Proof Crispy Kale Chips 

A healthy and simple snack! 

  • Wash and dry the kale well. Remove the stems and tear the kale into bite-sized pieces. 
  • Massage the kale with some oil and your seasoning of choice – perhaps adding a dash of chilli powder, curry powder, or cumin – or you could get more creative, and coat them in some tahini, lemon juice, and salt until lightly coated.   
  • Spread out on a tray, and roast at 110°C for about 20-30 minutes until crispy. Let it cool slightly, then serve. 

CHEF'S TIP:

After they have cooled completely, store them in an airtight container for 2-3 days.

 

Crudites Platter with Chilli Herb Yoghurt dip

Creamy yogurt dressing flavoured with chilli, garlic and fresh herbs – surrounded by nourishing veg. 

  • Mix some yoghurt with grated garlic, chopped chilli and a mixture of chopped rosemary/thyme/oregano, a squeeze of lemon juice and plenty of salt and pepper.
  • Prepare some veg – cut some peppers, celery and carrots into batons. Separate some broccoli florets. Ready some purple sugar snaps (aren’t they pretty?). 
  • Place the flavoured yogurt into a ramekin in the centre of a serving platter, and arrange the prepped veg around it. Dig in! 

CHEF'S TIP:

Great healthy starter for sharing, or lunch time snack. 

 

Caprese Crostini

Toasted sourdough crostini topped with fresh chopped tomato, fresh herbs and mozzarella – THAT’S amore.

  • Dice up some tomato, and place in a bowl with a drizzle of oil and lots of salt. Toss to coat. Roughly chop some fresh herbs – chop or grate some mozzarella. 
  • Slice the sourdough and cut each slice in half (crostini size). Rub each with half a clove of garlic, a drizzle of oil, and sprinkle with some chopped herbs. Toast under the grill, until golden and crispy. 
  • Top the toasted sourdough with marinated tomato, and mozzarella – return to the oven to get a bit melty. 

CHEF’S TIP: 

These are a great starter, or afternoon snack with a cleansing lager. 

 

Mushroom & Kale Bruschetta

Sautéed mushies and wilted kale on some crunchy toasted sourdough slices.

  • Cut your freshly baked sourdough into bruschetta sized slices. 
  • Drizzle with some oil and bake in a hot oven until golden and crispy. 
  • Fry some thick mushroom slices in a hot pan with oil until golden. In the final 2 minutes, add some crushed garlic, shredded kale and chopped thyme/rosemary. Sauté until the kale has wilted a bit. 
  • Stack the toasted bruschetta slices with some fried mushroom and your kale topping. 

CHEF’S TIP: 

For an added creamy layer, slice up some vegan mozzarella, and top the bruschetta with that first – pop in the oven to warm through.

 

Charred Broccoli Salad with Kale & Caramelised Pears

This salad ticks all the right boxes – healthy, textured, and delicious. 

  • Cut the broccoli into 2cm thick steaks. Marinate in lemon juice, garlic, salt, pepper and fresh herbs – for at least an hour. 
  • Braai or panfry the steaks for 2-3 minutes per side, until you get that beautiful char from the grill. 
  • Cut the pears into quarters. Place a pan over a medium heat with a knob of butter and sweetener of your choice. Place your pears into the pan and caramelise each quarter, cut-side down, for 1-2 minutes until glossy. 
  • Dressing ratios: ½ part honey :1 part vinegar : 2 parts olive oil – and a pinch of mustard if you fancy. Mix until very well combined. 
  • Rinse some rocket. Make a bed of rocket, layer over the broccoli and the glazed pears – top with a drizzle of some dressing. Sprinkle over some toasted seeds or chopped nuts, if you fancy!

NUTRITIONAL BENEFIT: 

Broccoli is very high in Vitamin C – often more so than oranges. Vitamin C is a great supporter of the immune system, and assists your body's responses to foreign pathogens.


Smoky Carrot Mash 

Roasted carrots with smoky paprika and blended with chickpeas.

  • Preheat the oven to 180°C. 
  • Spread your yellow and orange carrots evenly over a baking tray and coat in oil, salt, pepper and smoked paprika (to taste). Add a peeled clove of garlic to the tray, and roast for approximately 30 minutes until soft and smelling like the heavens. 
  • Once cooked, blitz the carrots and garlic in a food processor with 1 drained can of chickpeas, some fresh herbs, a big squeeze of lemon juice and a glug of olive oil. Blend, and drizzle in more olive oil until smooth. A drizzle of tahini would add a lovely creamy undertone. 
  • Taste to test and add more salt, pepper and smoked paprika if needed. 

NUTRITIONAL BENEFIT: 

Carrots boost Vitamin A and C levels – Vitamin A increases your immune responses, particularly the immune cells, that adapt to fighting viruses and bacteria. Vitamin C also helps build up the immune system – it’s a great antioxidant, and has shown to increase the absorption of Iron from other food sources (like the paprika). 


Garlicky Marinated Aubergines with Sourdough 

Toast will never be the same again.

  • Cut the aubergines into thick disks – lay on a tray/colander, sprinkle with salt and leave to degorge (naturally removes bitter juices) for at least 30 minutes. On completion, pat dry with some paper towel.
  • Peel and grate some garlic (we encourage lots of garlic always), rinse and chop some herbs, zest and juice some lemon (all in one bowl is fine).
  • Place the aubergine slices in an oven-safe dish, in a single layer. Evenly pour over the lemon, garlic and herb – and drizzle with a good glug of olive oil and season well with salt and pepper until all the slices are coated. Cover and set aside to marinate for 4-5 hours. 
  • After the marinating, pop the oven on to 200°C. When hot, bake the marinated aubergines for 45 minutes until soft and starting to brown. Eat with some toasted sourdough or any bread of your choice.

NUTRITIONAL BENEFIT: 

Aubergines are high in dietary fibre, which is vital for overall gut health. Its cholesterol-lowering effects help maintain blood sugar levels and keep you feeling fuller for longer.

Vegan Upside-Down Banana Cake 

Baking bananas transforms them into a gloriously sticky, nectar-like, flavour sensation. 

  • Preheat the oven to 180°C.
  • Lay out some sliced banana (on the round) along the bottom of a thoroughly greased cake tin.
  • Place ¼ cup coconut oil in a large bowl and melt in the microwave.
  • Once melted, add 200ml of almond or oat milk to the same bowl, along with the juice and zest of 1 lemon, 8 tbsp. of maple syrup, a dash of vanilla essence, a pinch of salt and 1 ¼ cup of ground almonds. 
  • In a bowl, sift together 1 ¼ cups of gluten free flour (or normal flour,) 2 tbsp. of baking powder and ¼ tsp. of bicarbonate of soda. 
  • Mix well, adding a tiny splash more milk if it’s looking too dry.
  • Transfer the mixture into the cake tin, making sure all the bananas are completely covered by the batter.
  • Bake in the oven for around 30 minutes, until risen and golden brown (and an inserted skewer comes out clean). 
  • Once out of the oven, leave to cool in the tin. Once completely cool, transfer onto a plate by placing the plate upside-down on top of the cake tin, and then quickly flipping it over.

CHEF’S TIP: 

Serve with yoghurt or ice-cream. 

Blood Orange Cake 

Light blood orange cake served with yoghurt and fresh blood orange slices – to enjoy with your afternoon cuppa. 

  • Preheat the oven to 190°C. Grease a large cake tin with oil (springform pans work well if you have any). 
  • Peel and blend 1-2 blood oranges in a food processor until you get 1 cup of orange juice. Drain through a sieve. 
  • In a large bowl, whisk 1 cup of blood orange juice, 1½ cups of cake flour, 1 cup white sugar, ½ cup canola/vegetable oil, 1½ tsp baking soda and ¼ tsp salt together. Pour your batter into a cake tin. 
  • Bake for approximately 30 minutes. Test to see if it’s cooked by sticking a toothpick, or a wooden skewer, into the middle of the cake – if it comes out clean, then hey presto, the cake is ready. 
  • Serve with a dollop of yoghurt, and garnish with some fresh orange slices and chopped nuts.    

NUTRITIONAL BENEFIT

Fresh and easy afternoon tea delight, with a Vitamin C boost for a healthier immune system.


Oat Milk Chocolate Pudding

Five luxurious oat milk chocolate pudding cups with crunchy granola topping.

  • To a pot, add: 500ml of oat milk, 2 tbsp cocoa powder, 3-4 tbsp maple syrup, 5 tbsp corn flour and a pinch of salt. Mix well with a whisk to combine. 
  • Place over a low heat and cook for 10 minutes, stirring constantly until a thick custard has formed. Taste to test and add more maple syrup or cocoa powder if necessary. 
  • Transfer to little ramekins or pudding glasses and leave to cool in the fridge for a few hours to set.    

CHEF’S TIP: 

When serving, garnish with a sprinkle of Seed & Circus granola. 

Lemon Yoghurt Bundt Cake

 Afternoon tea never looked so good with this elegant vegan yoghurt and lemon bundt cake by its side. 

  • Preheat the oven to 180°C.
  • In a bowl, sift the dry ingredients: 3 cups of cake flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 tbsp corn flour.
  • In another bowl, mix the wet ingredients: ½ cup freshly squeezed lemon juice and zest of 2 lemons, 1 cup sugar, 2 tsp vanilla essence, 1 cup vegetable oil, 2 cups of yoghurt.
  • Pour the dry ingredients into the wet ingredient bowl in three batches, mixing thoroughly with a spatula after each addition – making sure the sides and bottom are all incorporated. 
  • Prepare your bundt cake tin or a regular cake tin by spraying it with spray and cook. Pour in the cake mixture and bake for 50-60 minutes (the test to see if it is cooked, is to insert a toothpick or skewer into the cake and see if it comes out clean). Rest the tin on a rack for 10 minutes.
  • After 10 minutes, remove the cake from the tin by running a knife gently around the edges. 
  • Make the glaze by combining ¾ cup of icing sugar with ⅓ cup of lemon juice in a bowl and mixing well. 
  • Once the cake is cooled, drizzle the glaze over the top of the cake. 

CHEF’S TIP: 

Serve with a cup of tea or coffee for a perfect afternoon treat.