Plant-Based Archives

Five-ingredient recipes

Umqa wehlaba (dandelion leaf pap)

30 minutes

Asparagus recipes

Tofu with 5-minute Romesco sauce

15 minutes

Sauce recipes

Baby marrow leaf morogo

30 minutes

No-churn nectarine-and-raspberry sorbet

Serves 5

Difficulty Easy

Prep Time 30 minutes, plus overnight freezing time

Cooking Time 1 hour

Ingredients

18 Woolworths yellow Flavourburst nectarines, halved and stoned
250 g frozen raspberries
3 cups almond milk
1 t vanilla extract

Method

1. Preheat the oven to 180°C. Place the nectarines on a lined baking tray and roast for 1 hour. Cool, place in a Ziploc bag and freeze overnight. Pour 1 cup almond milk into ice trays and freeze.

2. The next day, place the frozen nectarines, raspberries and vanilla in a food processor.

3. Blend, adding 1–2 cups almond milk, until smooth. Return to the freezer. Blend the frozen almond milk to shaved ice consistency – this is optional but it looks beautiful when you serve it, like snow.

4. Serve the sorbet in glasses, topped with the almond shaved ice.

Find more sorbet recipes here.

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipes: Hannah Lewry and Claire-Ellen Van Rooyen
Food assistant: Claire-Ellen Van Rooyen

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Umqa wehlaba (dandelion leaf pap)

Baby marrow pancake

Tofu with 5-minute Romesco sauce

Home-made plum sauce

Compressed pineapple salad

Vegan breakfast

Butter bean and sorghum salad

Baby marrow leaf morogo

No-churn nectarine-and-raspberry sorbet

No-churn nectarine-and-raspberry sorbet

Ingredients

Method