Ingredients:  2 cups of coconut cream, chilled 1 tbsp vanilla bean paste 1 cup plant based milk 1/4 cup corn flour 3/4 cup of caster sugar 1 ripe bannana 1/4 of a cup butterscotch sauce 1/3 cup espresso 1/4 cup sugar Method Into a saucepan put 2 cups of coconut cream, cream part only, scooped off the top of a refrigerated can or carton. Add the vanilla bean paste and let simmer for a couple of minutes on low Whisk together the milk, corn flour, and sugar then pour that into the coconut cream mix. Use a spatula to stir continually until it goes very thick. Po ..read more

Ingredients:  Amounts are not precise as it is something you really can shape to your taste. Use the recipe below as a guild   Broth:  half a large pot of water celery heart including leaves (3 stalks worth) finely diced medium knob of ginger (finely chopped) Several cloves garlic (crushed or finely chopped) 3 carrots (finely diced) 1 tin of canned corn 3 whole dried shiitake mushrooms (can slice too if preferred) 3 spring onions 2 bunches of coriander roots (finely chopped) 2 teaspoons salt 1 heaped tsp stock powder 1/4 cup vegan fish sauce Pinch white ..read more

Ingredients 5 capsicums 1/2 a eggplant 1 1/2 tsp salt 1/3 of a cup olive oil 1/4 tsp smoked paprika Method  Cut your capsicums in half and de seed them Cut the eggplant in half Lay the veg skin side up on a baking tray and roast on 180 for 40 minutes or until the capsicum skins are black Take them out of the oven and lay a tea towel on top whilst they cool. When cooled take the skin off the capsicum and eggplant and put them in a food processor with the remaining ingredients. Pulse until just combined Store in the fridge in jars for 2 weeks ..read more

Beetroot dip: (blitz)  Coconut yogurt Steamed beetroot Salt Lemon juice garlic powder Lightly picked red onion (leave to rest for at least 20 minutes)  Finely sliced red onion splash of apple cider vinegar Pinch of salt 2 pinches sugar Marinated Eggplant: (halve, score, spread marinade, roast for 45 minutes at 180)  1 eggplant 1/2 a tbsp Miso 1/4 cup Olive oil 1/4 cup Balsamic vinegar 1/4 cup soy sauce 1 tbsp Maple syrup 1/2 a tsp smoked paprika 2 tbsp tahini Dressing (blend well)  Coconut yogurt Tahini Salt Lemon juice ..read more

Corn comes to life when cooked over coals and that subtle smokey char flavour is so perfect for its sweet and juicy kernels. I topped this one with Olive oil Chilli flakes Sea salt Another prime example of simple being best. Corn done this way is delicious on the cob, but also with the kernels removed and tossed through salads, sprinkled in burritos and mixed into fritter mix ..read more

Ingredients 2 X 300g packs of silkin tofu ⁣⁣⁣⁣ one large onion diced⁣⁣⁣⁣ 2 big bunches of silverbeet or 2 large bags of spinach ⁣⁣⁣⁣ 1/2 tbl spoon garlic powder ⁣⁣⁣⁣ 4 tbl spoons nutritional yeast ⁣⁣⁣⁣ 1 tsp dried or fresh herbs ⁣⁣⁣⁣ 2 tsp salt and 1/2 tsp pepper⁣⁣⁣⁣ 3 sheets of pampers puff pastry Method Spinach and ‘ricotta’ pies before being folded, sealed and baked Blanch the spinach or silverbeet and strain in sink to cool⁣⁣⁣. Fry the onion in a little oil, and if using silverbeet, finely chop half of the stalks, and fry them with the onion and a pinch of salt to h ..read more

Ingredients:  10 ripe tomatoes 1/2 cup balsamic vinegar 1/4 cup olive oil 1 tbsp brown sugar 1/2 tsp salt Rosemary/thyme (optional) Method.  Slice the tomatoes in half horizontally and then use a serrated knife to cut zig zags across the flesh. This creates gorgeous lines for the flavours to seep into. Drizzle with balsamic vinegar and olive oil aiming to get the liquids in the lines. Sprinkle the salt and sugar evenly on each tomato half. (and herbs if using) Bake at 160 for 35-40 minutes ..read more

Ingredients  1 cup vegan coconut yogurt 1 cup raw cashews 1 cup water 1 1/2 tsp salt 3 tbsp tapioca starch 1 tbsp agar powder Method Soak the cashews overnight Strain the soaked cashews and blitz them with the yogurt, half the water and salt until completely smooth, then leave to culture for about 24 hours at room temperature. After that time, pour the mix into a saucepan with the remaining ingredients and stir constantly for at least 10 minutes until the mix is super thick, stretchy and a bit glossy. Prepare an ice bath in a large bowl. Use a ice cream scoop to d ..read more

Ingredients:  1 large leek or 2 regular onions, finely diced. 1 tsp of salt 2 tbsp vegan butter 2 tbsp thyme, finally chopped Half a cup of white wine 3-4 cups of mushrooms, quartered 5 cloves of garlic 1 tbsp seeded mustard 1 tbsp dijon mustard 3 tbsp nutritional yeast 2 tbsp corn flour mixed with a splash of soy milk Another 2 tbsp vegan butter Pepper 1 cup of soy milk 1 cup of peas (or asparagus) 1 tbsp nigella seeds (optional) Method:  Fry the leek or onion in a large frying pan with the salt and butter until well sweated Add the thyme Deg ..read more

Ingredients 3/4 cup caster sugar 1 1/2 cup white wine 1 tsp orange essence 1/2 tsp vanilla paste 5 cardamom pods, crushed 2 tsp orange blossom water 1 3/4 cups water 2 bay leaves 1 cinnamon stick 8 peaches or apricots or a mixture of both Method Combine all the ingredients except the fruit in a medium size saucepan and bring to the boil Add the fruit and cook for 10 minutes, turning them over half way through Watch them carefully as you don’t want to overcook them and cooking time will vary depending on how ripe they are. Take the fruit out and continue to sim ..read more