Archive for October 2020

Print Recipe Coconut Yoghurt Prep Time: 24 hr Total Time: 24 hr Serves: 6 Scale Update Ingredients 420 ml can full fat coconut milk* (organic when possible) 2 capsules vegan-friendly probiotic ADD-INS optional Maple syrup, stevia, or agave nectar for sweetening Vanilla extract or vanilla bean powder Fruit Directions Empty the coconut milk in a…

Print Recipe Vegan Cheddar Cheese Cook Time: 10 min Total Time: 10 min Serves: 6 Scale Update Ingredients 1 cup (150g) Raw Cashews 1⁄3 cup (80ml) Water 5 Tbsp Lemon Juice 1⁄4 cup (60g) Tahini 1 Tbsp Soy Sauce (or Tamari) 1 Tbsp Tomato Paste 2 tsp Apple Cider Vinegar 1 Medium char grilled capsicum…

Print Recipe Orange, Onion & Olives Salad Source: JK Wellness and Nutrition Course: Salad Cuisine: Vegan Main Ingredient: Oranges Serves: 3-5 Ingredients 3-4 large oranges 1 small red onion sliced into rings 12-18 black olives rinsed DRESSING 2 tablespoons fresh lemon juice 1⁄2 teaspoon ground cumin 1⁄3 teaspoon harissa or other chilli paste salt to…

Print Recipe Carrot Pancake with Almond Caramel Cuisine: Vegan Prep Time: 20 min Cook Time: 30 min Total Time: 50 min Serves: 4 Ingredients for pancakes: 1 rounded cup (140g) oat flour 1 tsp. Cinnamon 1⁄4 tsp. Ground ginger 1⁄4 tsp. Ground nutmeg 1 1⁄4 tsp. Baking powder 1⁄2 tsp. Baking soda 3⁄4 cup (180ml)…

Print Recipe Zucchini oats Serves: 1 Ingredients 1 cup old fashioned oats 2 cups water 1⁄2-1 cup shredded zucchini 1 tablespoon unsweetened cocoa powder 1 banana 2 tablespoons coconut flakes 2 tablespoons almond butter honey drizzle of chocolate shavings optional Directions Over medium high heat, bring oats, water, and zucchini to a bowl. Reduce heat…