This delicious #PlantBased take on traditional Mac & Cheese elevates a family fave to a whole new level. Wonderfully comforting and creamy, with a sweet'n spicy kick, it's a great option for #MeatlessMondays #TheDairyIntolerant or #Vegans. Recipe serves 6. Goes really well with a crisp, fresh, green salad on the side too! TOP TIP: This recipe reheats really well, so you can store leftovers in the fridge as an easy mid-afternoon or late-night snack. This #eggfree & #dairyfree zesty treat is an easy-peasy summery snack. Keeps chilled for up to five days. Makes approx. 24 bite-sized pieces. If you fancy something a little different, you can't go past these delicious stuffed duck bao. A cinch to prepare these take less than 20 minutes from start to finish. Recipe makes 6 stuffed bao, which is ample for two people, or a great snack for three. These pint-sized pies are a delicious addition to grazing platters or serve with salad as a light supper. Best served warm. Any left-over pastry can be repurposed into cheese twists. For Vegan friends you can sub the cheeses for your plant-based feta and cheddar options and for the egg wash use aquafaba (the juice from canned chickpeas) mixed with a little corn syrup. TOP TIPS: The spinach mixture can be made 2 days in advance and stored in the fridge in a glass container with a lid. You can also prep these pies up to a week in advance, first freeze the unbaked pies on a tray until solid (without the egg wash). Then wrap each pie individually in cling film or baking paper and store back in the freezer in a lidded container. When ready to serve, no need to thaw, simply add egg wash and bake. Bursting with flavour these tasty bites are the ultimate summer entertaining snack or a sumptuous light supper using leftover festive prawns in the freezer. For Vegan friends, you can sub the prawns for chopped canned palm hearts- look for the fair trade Eskal brand that uses sustainable Bactris Gasipea also known as peach palm. You will need to panfry the palm hearts in the buttery spiced mix for longer than the prawns approx 5-10 minutes till heated through. This luscious, dairy-free take on a classic Italian dessert is light, refreshing and the perfect cooling treat after a warm day at the beach. Recipe makes 4 panna cotta Oh these #dairy-free croquettes are soooo very good. Prep time is 30 mins and cooking time is 15 mins and you will be rewarded! Recipe makes 16 croquettes. You can opt for traditional ham or a plant-based vegan ham, either way the results are stunning. A great starter for a BBQ or festive gathering. TOP TIPS: · All ham varies in saltiness so be careful not to over-season your croquettes. · Rolling dough in cling film to harden and form an even shape makes it easier to slice later. · The trick with these in in the oil- use Rice Bran Oil if you can. Heat the vegetable oil in a large, broad-based saucepan over a high heat to about 220 – 230 C. Use a kitchen thermometer if available, or be very careful not to let the oil smoke and burn.” Perfect party-platter-food, these tasty, crunchy 2-bite snacks are so easy to prep. Makes a sensational summer supper as well, that you can also adapt using any festive left-overs. For vegan friends, sub the chicken for a tasty plant-based filling like our chickpea mix or caramelised spicy tofu Tangy, lemony, dairy-free + gluten-free custard with a nutty/date no-bake base- these are sheer bliss! You can make the tart bases a few days in advance, keep in the refrigerator and then make custard the day before and fill them (they do need overnight to set for best results). Inspired by a Pinterest post, thanks Tina Khoury | The Barefoot Housewife (check out her website site it is utterly mouth drooling), and YES they are as good as they look. We have tried this in both a round flan pan & rectangle one. Both work well. Just make sure you have a removable base. Filled with beautiful fresh ingredients, these bite-sized cauliflower tarts with a wickedly good homemade bang bang sauce are an easy go-to when entertaining over the festive season. Use the best quality store-bought pastry shells you can find (we used Confiletas vegan-friendly Mini Savoury Round Pastry Cases), it makes prep so much easier. Another tasty plant-based recipe by Chef Berlinda.
Mac & Cheese (Dairy-Free)
Frosted Lemon Shortbread (Vegan)
Last Minute Sticky Duck Bao (Dairy Free)
Mini Spinach Pies (Vegetarian)
Prawn, Mango & Avocado Crostini Bites (Flexitarian)
Coconut & Lime Panna Cotta with Macadamia Shortbread Crumb & Tropical Fruits (Vegan)
Croquettes With Ham* & Peas with Cashew Cream Dip (Dairy-Free)
Stuffed Mini Pappadums -Tamarind Chicken, Cashews & Watercress (Flexitarian)
Dairy & Gluten Free Lemon-Tang Tarts (Vegan)
Bang Bang Cauliflower Tarts (Vegan)
