Cappuccino Cheesecake Yield: 12” cake (10-12 portions) Ingredients: Cheesecake mousse: 1 avocado 15g coffee 50g caster sugar 25ml water 500ml vegan whipping cream Crumble: 100g gluten free flour [...]
Miso Glazed Aubergine Yield: 6 portions Ingredients: Miso sauce: 150ml sake 300ml mirin 450g sugar 500g white miso paste 1 tbsp gluten-free soy sauce or tamari Aubergines: 6 aubergines, split in [...]
Strawberry & Basil Tart Yield: 12 portions Ingredients: Tart base: 100g desiccated coconut 100g dates 50g flax seed 1 pinch of salt Tart filling: 350g cashews (soaked for 8 hours in cold [...]
Quinoa & Beetroot Burger Ingredients: 2 medium sized sweet potatoes 150g quinoa 200g cooked beetroot 15g salt A pinch of black pepper 100g breadcrumbs 15ml vegetable oil 1 tbsp [...]
Wild Mushroom & Avocado Omelette We welcomed a lot of new customers this month thanks to Veganuary so we’d like to share a vegan recipe to show everyone how easy vegan food is to make [...]