Recipes
Vegan Pumpkin Cold Brew Coffee
Ingredients For the vegan pumpkin cream: 1 14-ounce can lite coconut milk 3 tablespoons pumpkin puree 3 tablespoons pure maple syrup 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Pinch sea salt For one glass of Vegan Pumpkin Cream Cold Brew: Cold brew coffee Ice Pumpkin cream Pinch pumpkin spice mix for garnish  Instructions Fill your glass 3/4 of the way full of ice. Pour coffee in about 2/3 full. Give your pumpkin cream a good shake Spoon pumpkin cream over the top until glass is filled. Sprinkle a bit of pumpkin spice mix over the top and serve.
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Avocado Salad Dressing
 Preparation Place all ingredients into a food processor or blender Process until mixture is creamy. Serve over salad, taco, burrito or whatever. Ingredients 1/2 Avocado 2 Tbsp Cilantro 1/4 Tsp Minced Garlic 1/4 Tsp Chili Powder 1/4 Tsp Sea salt 1/4 Tsp Ground Black pepper 1/2 Cup Silk Unsweetened Almond milk Juice of 1 Lime sliceÂ
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Pistachio Cheese
 Ingredients 1 cup - 150g Pistachio Nuts shelled ½ cup - 40g Nutritional Yeast 1 tbsp Maple syrup or any sweetener 1 tbsp Agar agar powder 2 cloves of Garlic ½ Lemon juiced 1 tbsp Apple Cider Vinegar 1½ cups - 350ml Water 2 pinches of Salt Instructions Soak the pistachio nuts in water with a pinch of salt for an hour or overnight. Place half the water and everything -apart from the agar-agar into a blender. Blend nut mixture until smooth Remaining place a half of the water in a pan including the agar agar powder. Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom. Take off the heat and stir in the pistachio mixture until combined. Pour nut cheese mixture into a mold lined with greaseproof paper/or clingfilm to give a greater look Then chill in the fridge for at least 2 hours, or ideally overnight. Eat within 3 days and keep chilled.
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Tuna Cucumber Bites
Ingredients 2 (5 oz) cans tuna 1/2 cup broccoli slaw, roughly chopped 1/2 cup diced bell pepper 1/3 cup diced red onion 1/4 cup fresh basil, chopped 1/4 cup dry roasted cashews, roughly chopped 1 lemon, juiced 1/3–1/2 cup mayo Sea salt and black pepper to taste 1 medium cucumber, sliced about 1/4-inch thick Instructions In a medium bowl. Combine all of the ingredients- except for the cucumber slices. Add amount of mayo to achieve creaminess. Top tuna salad on cucumber slices. Garnish with basil and cashews if you wish.
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Chocolate Raspberry Tart
Ingredients  For the crust 1½ cups almond flour ¼ cup unsweetened cocoa powder ¼ cup coconut oil- melted 1 tablespoon pure maple syrup kosher salt For the filling ½ cup  canned full-fat coconut milk 6 oz. bittersweet chocolate, finely chopped ¼ cup raspberry preserves, 100% fruit 2 cups fresh raspberries Instructions Lightly grease a 9-inch pan with a removable bottom with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
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Super Seed Nut Butter
Ingredients  1 cup raw pecans 1 cup raw cashews 1 cup raw almonds ½ cup raw sunflower seeds 2 tablespoons chia seeds 2 tablespoons flax seeds ½ teaspoon sea salt Optional: cinnamon, vanilla extract, and/or coconut oil, to taste Instructions Combine the pecans, cashews, almonds, and sunflower seeds in your food processor or high-powered blender. Process for about 3-6 minutes, scraping down as necessary. When the nuts have broken down into a smooth, creamy butter, add the chia seeds, salt, and cinnamon and/or vanilla extract, if you’re using. Process to incorporate, and taste. Adjust add-ins as desired. If it’s not blending up as smoothly or thinly as you want, add a little bit of coconut oil here. Transfer to a glass jar or two (like a mason jar) and store for 2-3 months.
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Vegan Blueberry Scones
 Ingredients 2 cups all-purpose flour 1/2 cup vegan butter (chilled) 1/3 cup sugar 2/3 cup plant milk 1 tbsp baking powder 1 flax egg 1.5 tsp vanilla extract 1/4 tsp salt 1 cup blueberries For the Glaze 1 cup powdered sugar 1-2 tbsp plant milk (or lemon juice) Instructions Preheat oven to 400 degrees. Mix together the flour, sugar, baking powder and salt. Add chilled vegan butter- mix together Once the mixture has a sandy texture, add the flax egg, vanilla and a splash of the plant milk. Mix and only add more milk until there are no more dry bits. (Add more flour until it's manageable and not sticky. if the mixture becomes too sticky, add more flour) Fold in blueberries Flour a flat surface. Place the dough down and shape with your hands into a circle that is 1 inch thick. Cut dough into 8 pieces (like a pizza) Then arrange pieces on a baking tray covered in parchment paper. Brush on plant milk** all over the tops of the scones. Bake for 23-25 minutes Check the scones by inserting a toothpick into the middle of a scone, if it comes out clean they are ready! Allow to cool for 5 minutes on the pan and then transfer to a cooling rack. Once they are only slightly warm to touch, mix together your glaze and drizzle over scones.Â
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Zucchini Pancakes
Ingredients 3 Zucchini medium size and shredded 1/2 cup Scallions thinly sliced 2 Eggs 1 tsp. Baking Powder All Purpose Flour 2/3 cup or possibly more Salt and Black pepper to taste 1/2 cup Sour cream for topping Handful of Parsley chopped for topping Instructions Wrap the shredded zucchini in a clean kitchen towel and squeeze out any excess water. Repeat a couple of times until the zucchini are mostly dry. Place the shredded zucchini and the scallions in a dry, large mixing bowl. Scramble the eggs in a separate bowl and season with salt and black pepper. Add in the baking powder and scramble with a fork. Pour the egg mixture into the large mixing bowl and mix all together. If to wet, slowly mix in the flour to thicken it up. 2/3 cups of flour or more depending on how dry the zucchini is. Heat up a frying pan over medium heat and add a drizzle of olive oil. Use a baking brush to spread the oil all over the pan. Scoop in a small amount of the zucchini pancake mixture onto the pan. Lightly flatten them out make sure that they cook evenly. Remove the zucchini pancakes from the pan and place on a paper towel covered dish to help soak up the extra oil. Mix the parsley into the sour cream. Serve the zucchini pancakes with a dollop of the parsley sour cream mix and enjoy.
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Peach Sorbet
 Ingredients 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled 200 g caster sugar 1 tbsp lemon juice Instructions Slice the peaches into 8, and peel each slice. Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go. Once smooth, add lemon juice to taste. Freeze for 6-7 hours, or until firm. Notes Don't add all of the lemon juice in at once - you need to add it to taste. The ratio of fruit to sugar you are looking for to get the right consistency is basically 4:1 fruit to sugar. If you want to scale the recipe up or down, it should still be a good consistency as long as you stick with that ratio of 4:1 fruit to sugar.
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