This is a great recipe from Leanne Campbell’s ‘The China Study Cookbook’. We simply increased the salt amount to taste . We’ve been serving this in our cafe together with a beetroot hummus, sprouted grain crispbreads, and fresh buttercrunch lettuce
A simple little addition to any meal, or a great snack, these savoury chickpeas are tasty, moreish, and high in protein and fiber. We love to add them to quinoa and kale in a protein bowl, or toss them through salad.
We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre.
This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up,…
Gluten-free & vegan We got this salad recipe from our friends in Germany. It’s a tasty, filling but light salad that everyone here appreciated. The mixture of colours is very appealing. Great salad to try this summer!
The Parmesan-like sprinkles in the Nutballs photo is a delicious walnut Parmesan replacement made from just 4 ingredients – walnuts, nutritional yeast, salt, olive oil. I can eat it by the handful it is so satisfying and tasty. Great on pasta or salad or anywhere you would use Parmesan.
This cashew sauce is like a cheese replacement, amazingly versatile and so yummy. It’s what we use to top our vegan pizzas, it’s the base of our much loved creamy mushroom sauce, and it can be added to soups to thicken and enrich, like our vegetable soup which is really creamy thanks to the addition…