A handful of ingredients is all it takes to make this mouthwatering vegan, palm oil free version of the famous Nutella. It’s healthier than the stuff from the supermarket, filled with as close to natural ingredients as you can get- and will satisfy your Nutella Cravings! This recipe first featured in my Vegan Nutella Whoopie Cookies (A VIP Club House Recipe), but has been dying to make an appearance of it’s own. YIELD: 2 cups PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 3 cups Raw Hazelnuts seeds only 1 cup vegan dark chocolate broken into pieces 1/2 cup coconut sugar or sweetener of your choice (optional, especially if your chocolate is sweet) 1 vanilla bean pod seeds only Pinch of Salt Instructions Preheat the oven to 180ºC....
Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees. Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend! YIELD: 4 Servings PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 tbsp Extra Virgin Olive Oil 4 Large Potatoes peeled and cubed 1/2 Head Cauliflower broken into florets 1 Brown Onion peeled and quartered 1 1/2 cups Boiling Water 1 tbsp Freshly Squeezed Lemon Juice Salt and Pepper to Taste Instructions Pre-heat your oven...
YIELD: 4-6 Servings PREP: 15 mins COOK: 30 mins READY IN: 45 mins Ingredients 1 Large Onion Sliced 2 tbsp Extra Virgin Olive Oil 1 cup Kale torn, with stems removed 1 cup spelt rolled oats (gluten free) 1 cup Buckwheat Flour 1/2 cup Sunflower Seeds 2-3 tbsp coconut oil melted Pinch of Salt 2 cups Sweet Potatoes roughly diced 1 cup Butternut Pumpkin roughly chopped 1 cup Broccoli florets chopped finely 1 cup Cauliflower blitzed in a processor 2 tbsp Sunflower Seeds to top Instructions In a large, heavy bottomed fry pan, heat the olive oil up over a low heat. Add the onions, and cook, stirring regularly for about 20 minutes, until cooked through and are beginning to caramelise. Add the kale and cook for a further 15 minutes. Remove from heat and set aside Bring a bot of salted water to...
YIELD: 4 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins A simple stew with a smoky kick! Serve with fresh sourdough and a lime wedge Ingredients 1 tbsp coconut oil 2 garlic cloves crushed 1 large Spanish Onion thinly sliced 1 tsp Dried Oregano 1 tsp Smoked Paprika 1 tsp Ancho Chilli flakes (or red chilli flakes) 2 cups Diced Pumpkin 400g tin organic red kidney beans rinsed and drained 2 cups water Himalayan Sea Salt to taste 1/2 cup Green Beans trimmed and chopped into 1 cm pieces coconut yoghurt to serve shredded red cabbage to serve Instructions In a large pot, heat the coconut oil, and cook the onions and garlic over a medium heat, until soft and transclucent Add the oregano, smoked paprika and chilli flakes and combine- cook for 30 seconds or until fragrant Add...
YIELD: 4 Servings PREP: 10 mins COOK: 40 mins READY IN: 50 mins My mum has been making this curry for years. It's been tweaked, changed, and I think it's pretty darn perfect. Simple too! Thanks Mutti! Ingredients Paste: 4 garlic cloves 4 Small Red Chillies 2 inches of ginger 1 stalk of lemongrass 1 tsp ground cumin 1/2 tsp ground coriander pinch of nutmeg 1/2 tsp ground cinnamon 2 whole cloves 1/2 cup roasted peanuts 1/4 cup coconut syrup or sweetener of choice 1/4 cup Tamari 1 medium Red Onion 1 tsp ground turmeric Curry 400 ml coconut cream 1 large Sweet Potato diced 2 large carrots diced 1 cup Fresh Pineapple diced 2 medium potatoes diced fresh coriander to serve Peanuts to serve Instructions Place all paste ingredients in a food processor (or blender) and process well. Heat 1 tbsp of coconut oil in heavy based pan and...
