lemon Archives

Cocktail recipes

Whisky bru

Asparagus recipes

Asparagus with nectarines and truffle vinaigrette

Birthday cake

Coconut birthday cake

1 hour 15 minutes

Avocado recipes

Avocado, kale and tahini toast

Avocado recipes

Avocado, chevin and pomegranate toast

Anchovy recipes

Avocado, radish and anchovy toast

Burger recipes

Butter bean-and-pea burgers with smashed avocado

20 minutes

Braai recipes

Sticky apricot chicken wings

30 - 45 minutes

Beans recipes

Five-bean salad

Sweet treat

Sweet profiteroles with créme pâtissière and caramel

1 hour 20 minutes

Dressing recipes

Vegan mayo

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 cloves garlic, minced
1 lemon, juiced
2 t Dijon mustard
12 canned chickpeas, plus 3 T chickpea brine
½ cup canola oil
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Mix the garlic, lemon juice, mustard, chickpeas and chickpea brine in a tall container (such as a water jug), then blend using a stick blender at high speed until smooth.

Slowly drizzle in the sunflower oil while blending until it forms a creamy, smooth emulsion.

Transfer the mixture into a bowl and slowly drizzle in the olive oil, whisking continually. Season to taste.

Cook’s note: Store in an airtight container in the fridge for up to a week.

Browse more vegan recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Hot-milk sponge cake with lemon cream-cheese icing

Whisky bru

Asparagus with nectarines and truffle vinaigrette

Coconut birthday cake

Avocado, kale and tahini toast

Avocado, chevin and pomegranate toast

Avocado, radish and anchovy toast

Butter bean-and-pea burgers with smashed avocado

Sticky apricot chicken wings

Five-bean salad

Sweet profiteroles with créme pâtissière and caramel

Vegan mayo

Vegan mayo

Ingredients

Method