INGREDIENTS 2 ½ tbsp Organic Kitchen extra virgin olive oil 4 cloves garlic (grated) ¼ tsp sea salt and black pepper 2 ½ tbsp cornstarch 350ml unsweetened almond milk 120ml vegetable broth Pinch of Just Natural ground nutmeg 4 tbsp nutritional yeast 2Read More
Summer Coconut Tahini Curry Think chunks of tofu laced with a creamy yet fresh curry sauce. Tahini is my star ingredient at the moment and works beautifully here (much like any nut butter) to thicken Read More
PB Oat Crumble Squares with Raspberry Chia Jam Think an oat crumble bar (or square, really) of your dreams: perfectly pick-up-able, reasonably transportable, tart yet lightly sweet, and loaded with gooey goodness. Mmm… Servings: 8-16 Read More
Pulled BBQ Jackfruit Burger Jackfruit is truly the “meat” of the veggie world: it works amazingly well as a pulled “meat” alternative and is incredibly versatile. The homemade barbecue sauce adds a certain touch, but Read More
Crispy Baked Sesame Tofu Crispy baked tofu is one of my favourite things to add to any meal or simply just straight up snack on. Serve upon a bed of noodles with some token greens. Read More
Cookie Dough Fudge No-bake cookie dough with a chocolate topping that you can slice into mighty chunks with ease and that don’t need storing in the freezer (unless it’s to stop yourself from Read More
Chocolate Chip Spelt Pancakes A classic with a healthy twist. Thick and fluffy, made with vegan “buttermilk” – these pancakes are definitely of the weekend variety, being a little sweeter, a little more indulgent, with naughty Read More
Tahini Blondies A chewy, cookie-like square that is crispy round the edges… These melt in the mouth and you honestly would never know they were made with tahini, as the flavour doesn’t overpower. Indeed, Read More
Banana Bread Granola There is so much more you can do with super ripe bananas than make banana bread… Why not instead make the absolute best-tasting granola you’ve ever had? With all the flavour Read More
Aubergine and Chickpea Tagine This is veritably the stew of the spring and summer months: sweet apricots, tender “meaty” roasted aubergine, and coveted chickpeas to provide a bit of bite in a slightly smoky tomato Read More
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