Broccoli recipes

Sesame cured broccoli salad

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Beetroot recipes

Beetroot-and-quinoa crunch burgers

20 minutes

Muffin recipes

Vegan berry muffins

35 minutes

Brunch recipes

Tofu scrambled “egg”

2 minutes

Vegan recipes

Homemade oat milk

Mexican recipes

Chilli ‘non’ carne

30 minutes

Guilt-free treat

Raw vegan banana pudding

Chickpea recipes

Versatile vegan chickpea butter

20 minutes

Aliums

Lebanese toum

Lentil recipes

Vegan cauliflower-and-lentil tacos

1 hour

Soup recipes

5 minute raw tomato soup

5 minute raw tomato soup

By Chanel Grantham

Serves 2

Difficulty Easy

Prep Time 5 minutes

Ingredients

6 tomatoes
250 g cashews
1 lemon, juiced
1⁄2 t sea salt or Himalayan salt
1⁄2 t pepper
1⁄2 fresh chilli (optional)

Method

Roughly chop the tomatoes. Place all the ingredients in a blender and blend at a high speed for 5 minutes, or until hot and creamy.

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Sesame cured broccoli salad

Pickled red cabbage slaw

Beetroot-and-quinoa crunch burgers

Vegan berry muffins

Tofu scrambled “egg”

Homemade oat milk

Chilli ‘non’ carne

Raw vegan banana pudding

Versatile vegan chickpea butter

Lebanese toum

Vegan cauliflower-and-lentil tacos

5 minute raw tomato soup

5 minute raw tomato soup

Ingredients

Method