Spreads, Dressings & Sauces

Roasted Fennel Pesto

We made this pesto with intermediate school kids recently, and none of them had ever seen a fennel bulb before… how do you cut it? What does it taste like? After roasting in a little olive oil and salt, everyone decided they liked its sweet mild anise flavour. Tasters of this recipe came back for seconds… and thirds and fourths… until the bowl was empty.  Continue reading

Sun-dried Tomato and Walnut Pesto

This tasty pesto adds a real lift to winter pizzas or crostini – hearty and bold flavours from walnuts and sun-dried tomatoes. Very simple to make – just process everything into a paste! We use the dehydrated tomatoes, but if you have ready-to use sun-dried tomatoes in oil that’s fine too.

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Enjoy 🙂 Continue reading

Walnut Parmesan

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. Continue reading

Cashew Topping

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 of cashew topping. You can also add roast garlic to make garlic aioli. You can also use it like a white sauce with broccoli and cauliflower, or as a base for our delicious corn sauce recipe. Continue reading

Roasted Butternut Hummus

Here is our take on Gordon Ramsay’s Moroccan Roasted Squash Hummus, a delicious winter hummus. Using local organic butternut pumpkin and home-cooked organic chickpeas it is simply delicious, and very economical. Pair with a hearty soup, or use it in a pita or wrap. Continue reading

Coriander Dressing for Tofu

Yum, look closely at the tofu in the picture, now imagine a balance of saltiness, sweetness, a touch of sour and the pungent fragrance of coriander, with a slightly crisp outer and soft inner on the fried tofu cubes. Totally yum, if you know anyone who says “tofu is tasteless” then try them on this recipe! I promise it is anything but tasteless.

coriander tofu

Vital ingredient: fresh coriander. You can swap some other things around and substitute here and there, but you must have the coriander to get this alive. Continue reading

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