Recipes

Vegan Scrambled Eggs

Vegan Scrambled Eggs

INGREDIENTSYOLK 3 Carrots (about Approx 300g, and no need to peel, but take off the green butt) 2 medium Potatoes (about 250g and peeled) 1/3 cup mild olive oil 1/4 cup Almond Milk 1 tsp black salt (Kala Namak)* EGG WHITE 200g firm tofu 1 tbsp olive oil Black salt to taste Pinch of pepper METHOD Roughly chop the carrots and potatoes, and boil until soft. Drain, and let them cool. Once cooled transfer them to a blender, along with black salt, and olive oil. Blend until silky smooth. The consistency should be like hollandaise sauce. Ladies and gentlemen, this is...

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Cheesy Cauliflower Schnitzel

Cheesy Cauliflower Schnitzel

Serves 2, Prep time 15 min, Cooking Time 30 min INGREDIENTS 1/3 cup vegan bbq sauce (most of them are, but check the packaging) 1/3 Cup vegan Aioli or Garlic Mayonnaise 1 medium cauliflower 1/2 cup chopped canned tomatoes 1/2 cup vegan cheese CRUMBING MIXTURE 2 cups Panko breadcrumbs (most brands are vegan) 2 tsp sweet paprika 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp Salt and 1/2 tsp Cracked Black Pepper 3-4 tbsp oil for frying. Mix the crumbing ingredients in a flat tray and leave aside. METHOD Preheat the oven at 180ºc/350ºf Get rid of the...

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CHOCOLATE MUFFINS

CHOCOLATE MUFFINS

INGREDIENTS Flesh of 1 Avocado 1/3 cup coconut oil/coco butter 1 cup plant milk 1 scant cup sugar *Blend all the above using a blender until smooth and keep aside. REMAINING INGREDIENTS 1 cup plain Flour (Also known as all-purpose flour) 1/2 cup coco powder 1 tsp baking soda + 1tsp baking pwdr 1/2 vegan chocolate chips METHOD Mix well, add the wet mixture from earlier and portion out in a spay oil and lined muffin tray. Bake for 20-25 minutes on 180⁰c/350⁰f. Test by piercing with a skewer, if it comes out clean they are are cooked. For serving,...

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Green Curry

Green Curry

INGREDIENTS 1 Medium Onion 1/2 tbsp ginger and garlic paste 2 tsp Garam Masala 2 tsp coriander powder 1 tsp cumin powder 1/2 tsp cinnamon powder 1/2 cup loosely packed fresh coriander (stems and all) 2 sticks lemongrass (white part only and use the zest of lime if can’t find lemongrass) 1/2 tsp vegan fish sauce (Optional) 1 tbsp Soy sauce 1tbsp brown sugar/2 tbsp maple syrup 2 tbsp vegetable oil Rest of the ingredients 1 can coconut milk (400g) 1 cup veggie stock 1 tbsp lime/lemon juice 2-3 lime leaves 2 cans chickpeas (drained and washed) 150g Pumpkin about...

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