January feels like such a long month – it’s cold and rainy and we no longer have Christmas to look forward to. At least we can still use the cold weather as an excuse for some hearty meals like casseroles and soups! This Drunken Winter […]
Pesto is amazing, there is no denying it, unfortunately a lot of commercial pestos contain cheese, often not even vegetarian. A great way to get around that is by making your own; we often buy products like pesto and sauces because it’s what we are used to, but making pesto is incredibly simple and that way you have complete freedom to tweak the ingredients in order to get the perfect flavour for you. Using avocado adds creaminess and richness to the pesto, so you won’t miss the cheese. Although this recipe is relatively high in fat, this does make up an important part of your diet and the fat from avocados is actually good for you, perhaps just don’t eat them for breakfast, lunch and dinner…
If you give this recipe a try and like it, be sure to have a look at our Roasted Mediterranean Vegetable Pesto as well.
- 500 g pasta*
- 2 ripe avocados
- 60 g fresh basil
- 1/3 cup pine nuts
- 1/3 olive oil
- 1/2 garlic clove
- salt and pepper to taste
- 1 cup curly-leaf kale
- 1 large carrot
- 1 large leek
- fresh cherry tomatoes
- dusting of paprika
- sprinkle of pine nuts
- drizzle of olive oil
- To make the pesto, combine all of the ingredients in a food processor and pulse until the mixture is a smooth consistency. Set aside until ready to stir into the pasta.
- Finely chop the carrots, kale and leek and sauté in a large frying pan with a little oil.
- Meanwhile add the pasta to a pan of boiling water.
- When the pasta is cooked, drain and remove from the heat. Stir in the sautéed veg and the avocado pesto.
- Top with chopped cherry tomatoes, a dusting of paprika, sprinkle of pine nuts and a drizzle of olive oil.
- * Use gluten-free pasta to make this dish GF
Sweet, dark chocolate sauce drizzled over crispy French toast with a dusting of icing sugar, dollop of crunchy peanut butter and a topping of chopped peanuts. There is no debate over the decadence of this dish! But with Christmas around the corner, who can say […]
The epitome of Christmas, the perfect festive snack, the humble mince pie. This recipe is very easy to veganise, in fact, many shop bought mince pies are already vegan. But that doesn’t mean it’s not worth making some of your own. What can beat homemade pies out the oven?
Try our Fruity Mincemeat to go with these!
- 500 g plain flour
- 175 g caster sugar
- 350 g sunflower
- grated peel of 2 oranges
- 1/2 orange (juiced)
- 1 jar of mincemeat (most supermarket brands are vegan, just make sure it is vegetable suet)
- Or see our Fruity Mincemeat Recipe.
- Add all of the pastry ingredients to a food processor and pulse until combined. Wrap in cling film and leave to chill in the fridge for 30 minutes.
- Preheat the oven to 190 C and transfer the pastry to a floured surface to roll out. Roll out thinly (about 1/3 cm thick), cut out shapes for the base of the pies and place in greased tray. Fill each with mincemeat and place on pastry lids. Cook for 15 minutes until slightly brown on top.
- These will keep in an airtight container for a couple of days. Or you can make the pastry in advance and keep in the fridge for a week.
If you haven’t cooked with giant cous-cous yet then this is a must-try! In this recipe we use a combination of strong spices, like ginger and cinnamon and play with a mixture of sweet and savoury to create an interesting and delicious dish. This recipe serves […]
Whether it’s instinct or habit – it’s natural to wake up and crave a coffee. But if you really want to feel energised and ready to take on the day a great – and much healthier – alternative is this Blueberry, Lemon and Ginger Smoothie, bursting with flavour and goodness. The health benefits of ginger are insane – from easing stomach pains, nausea and digestion problems to helping lower your blood sugar – and this is an incredibly easy way to incorporate it into your diet. Give it a go!
- 2 apples, chopped - we used Braeburn
- 1 banana, peeled and chopped
- 1 inch cube of fresh ginger, peeled and minced
- 1 lemon, juiced
- 1 cup frozen blueberries
- 1 cup apple juice
- Blend all of the ingredients in a blender/smoothie maker and enjoy!
- As lemon and ginger are quite strong flavours, you might want to play around with the amounts to suit your taste!