Recipes Archive

Avocado recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Afternoon tea

Abi’s caramel meringue roulade

20 minutes

Christmas recipes

Abi’s Christmas potatoes three ways

20 minutes - 1 hour

Avocado recipes

Vegan cauliflower-and-lentil tacos

1 hour

Calamari

Vegan Asian poke bowl

20 minutes

Vegan Asian poke bowl

Serves 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

1⁄2 cup soya sauce
1 T maple syrup
1 t garlic
1 t ginger
300 g firm tofu
600 g brown rice, cooked
250 g broccoli, steamed
1 avocado
200 g edamame beans
1⁄4 red cabbage, finely sliced
1⁄4 cucumber, chopped
a handful sesame seeds, for sprinkling

For the tahini dressing, whisk:

1⁄2 cup tahini
1 lemon, juiced
1 T soya sauce
2 T maple syrup
1⁄2 cup water
sea salt and freshly ground black pepper, to taste

Method

1. Mix the soya sauce, maple syrup, garlic and ginger. Drain and cut the tofu into cubes and marinate in the mixture for 10 minutes. Remove from the marinade and fry in an oiled pan until golden brown.

2. Divide the brown rice between bowls and arrange the remaining ingredients on top. Drizzle over the dressing and sprinkle over the sesame seeds.

Umfino (maize meal cooked with cabbage and leafy greens)

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Pappardelle with salmon and lemony pea-and-dill dressing

Green goddess avo toast

Spinach, avo and basil dip with crispy baby marrows

Abi’s caramel meringue roulade

Abi’s Christmas potatoes three ways

Avo ritz

Coal-roasted sweet potatoes

Vegan cauliflower-and-lentil tacos

Calamari salad

5 minute raw tomato soup

Yellowtail ceviche

Vegan Asian poke bowl

Vegan Asian poke bowl

Ingredients

Method