Ingredients onions 3 large, grated coconut butter 100g dried chilli flakes a pinch sage a small bunch, chopped vac-packed cooked, peeled chestnuts 180g, chopped white breadcrumbs 100g ready-to-eat dried apricots 50g, chopped cranberry sauce 4 tbsp sweet potatoes 400g, peeled butternut squash 400g, peeled Instructions To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until … Read more
Ingredients 3 tbsp olive oil 500g Brussels sprouts halved 50g pistachios, roughly chopped 100g pomegranate seeds pomegranate molasses, to drizzle (optional) Instructions Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly … Read more
Ingredients 100 g flour 50 g oats, ground 50 g almonds, ground 1 tsp baking powder 4 tsp speculoos spice mix pinch of salt 1 tsp orange zest 1 tbsp ground flax seeds ( + 2 tbsp cold water) 80 g agave syrup 120 g almond butter 60 ml plant-based milk Speculoos Spice Mix 2 … Read more
Ingredients 1 c. shredded sweetened coconut 1 c. salted gluten-free pretzels, crushed into small pieces 1/2 c. rice flour 1/2 c. coconut oil, melted 3 tbsp. brown sugar 2 tbsp. unsweetened cocoa 1 c. coconut milk 6 oz. vegan dark chocolate, finely chopped Pomegranate seeds, for garnish (optional Instructions Preheat oven to 375°F. Grease 9″ tart pan with removable bottom. In a large … Read more
Ingredients olive oil 1 tbsp garlic 2 cloves, finely chopped kale 250g, tough stalks removed cooked beetroot 250g pack, thinly sliced roasted red peppers from a jar 3, drained and halved PASTRY plain flour 500g, plus extra for dusting olive oil 210ml aquafaba 7 tbsp, see notes below STUFFING olive oil 2 tbsp onion 1, finely chopped swede 150g, coarsely grated garlic 2 cloves, finely chopped thyme a … Read more