tempeh lettuce wrap

Method To make the sauce, simply mix the ingredients together in a small bowl and set aside. For the tempeh lettuce wrap, heat a wok or deep frying pan over a high heat and add the oils, followed by tempeh. Toss and fry the tempeh until it starts to turn golden on all sides. Remove […]

quick and easy cabbage soup

Method Heat a large, heavy-bottomed saucepan over medium heat. Once hot, add the oil, onions, carrots and a pinch of salt. Let the onions and carrots sweat until they soften, but do not brown. Add the chilli flakes and garlic and cook for about 1 minute, making sure the garlic also doesn’t brown (because if […]

tempeh strips

Method To prepare the marinade, in a small bowl, add the garlic, tamari, smoked paprika, maple syrup, onion granules, Himalayan salt and freshly ground black pepper. Whisk well and pour the marinade over the tempeh strips. Allow to marinate overnight. Heat a frying pan over medium heat and, once hot, add the oil, followed by […]

homemade vegetable stock

Method Add all the ingredients to a large pot. Bring it to a boil and lower heat to a simmer. Allow to simmer, uncovered, for 1 to 1 and 1/2 hours. To finish, allow to cool for 15-20 minutes. Place a strainer over a large bowl and pour the stock into the strainer, allowing the […]

cashew cream

Method  Soak the cashews in water for 3-4 hours to soften and then strain. Heat a pan and add the olive oil. Add the chopped onion and sweat for 8 minutes to bring out the flavour. Next, add the garlic and sweat for an extra 2 minutes. Transfer the cooked onions and garlic to a […]

gluten-free sweet potato gnocchi

Method Bake the sweet potatoes in the oven (for approximately one hour) until they’re soft when a sharp knife is inserted. Cool, and remove the skin. Next mash them, ensuring you remove all lumps. Add in the flour, onion granules, nutritional yeast, cinnamon, olive oil and salt, and mix thoroughly. Note that the amount of flour […]

vegan tomato and olive tapenade

Method In a food processor, pulse to mince the garlic. Then add the olives and pulse until quite fine, but not until it is paste-like. Remove the olives and set aside. Next, roughly chop the tomatoes. Place them into the food processor and blend until quite fine like the olives. Then add the capers and […]

chickpeas braised in coconut milk with spinach and sun-dried tomatoes

Method Heat a large saucepan over a medium heat and then add the oil, followed by the onions and a pinch of salt. Let the onions sweat for 10 minutes. Once softened, add the garlic and ginger and cook for another minute or two. Add the sun-dried tomatoes, lemon zest and chilli flakes. Let it cook […]

orange, spinach and watercress salad

Method Segment one of the oranges and squeeze the juice from the other into a bowl. Heat a small frying pan and add this juice. Allow it to simmer and reduce until it forms a syrup-like consistency. Transfer it to a bowl and allow it to cool. Then add the vinegar, salt, pepper and olive oil. […]

triple chocolate hazelnut torte

Method for the crust: Place all ingredients in a food processor and pulse until coarsely chopped. If the mixture does not hold together when pinched with your fingers, add some of the reserved soaking liquid until it does. Press down the mixture into the base of a spring-form cake tin (greased lightly with coconut oil) […]

vegan carrot cake

Method (for the cake) When the dates are soft, mash them into a paste with a fork. Place them in a mixing bowl and add the carrots, apple, nut flour, coconut, cinnamon, nutmeg and salt and gently combine. When combined use your hands to form the mixture into a ball, making sure it is not […]

nutty coconut cranberry granola

Method Pre-heat the oven to 180C/350F. Combine all the ingredients, except the cranberries, in a bowl and stir. Spread a thin layer of your mix onto a baking sheet and bake for 15 to 20 minutes until it’s light golden brown. Make sure you stir the mixture 2 to 3 times during baking to avoid […]