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recipes

Buffalo Cauliflower Wings

Ingredients:

1 head cauliflower 

  • 12 dates, softened in water for 30 minutes 

  • 1/4 cup sun-dried tomatoes 

  • 1 cup chopped fresh tomato 

  • 1 tablespoon smoked paprika 

  • 2 tablespoons olive oil 

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder 

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon ground cumin 

  • 1/4 teaspoon ground mustard

Directions

  1. Rinse the head of cauliflower and chop into florets. Pat dry well until there is little to no moisture left on them.

  2. In a small, bullet-type blender, process the remaining ingredients until very smooth. Pour over the cauliflower and toss until well coated.

  3. Place on a lined sheet in the dehydrator and dry at 118 degrees for about two hours until the buffalo sauce is thickened and the cauliflower has softened.

  4. Serve with Avo Ranch Dipping Sauce/Dressing

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Cinnamon Chili & Lime Grilled Squash

Ingredients:

  • 1 large butternut squash

  • 2 Tbsp olive oil

  • 1½ Tbsp maple syrup (instead of cinnamon sugar for natural sweetness)

  • 1 tsp ground cinnamon

  • 1/4 tsp smoked paprika (adds depth and color)

  • 1/4 tsp chili flakes or Aleppo pepper (optional, for a hint of heat)

  • 1/2 tsp kosher salt

  • 1/2 tsp freshly ground black pepper

  • 2 Tbsp lime juice or lime vinegar

  • Optional garnish: chopped mint or cilantro for serving

Directions:

  1. Preheat grill.

  2. Wash the squash and halve it lengthwise. Scoop out seeds and slice into ½-inch thick slices.

  3. Steam slices for 8–10 minutes until just tender but not mushy.

  4. In a large bowl, whisk together olive oil, maple syrup, cinnamon, paprika, chili flakes, salt, pepper, and lime juice.

  5. Toss steamed squash gently in the marinade.

  6. Grill squash slices for 10–15 minutes, turning occasionally, until lightly charred and caramelized.

  7. Arrange on a platter and drizzle with remaining marinade. Garnish with herbs if desired.

​

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 "Meat" balls with Peaches, Basil & Lime

Ingredients

  • 1½ tablespoons finely grated or minced fresh ginger

  • 3 garlic cloves, grated or minced

  • 1½ teaspoons ground cumin, plus more for garnish

  • 1¼ teaspoons kosher or sea salt, plus more as needed

  • 1 (14–16 oz) package vegan ground meat (your choice of meat alternative or homemade lentil-walnut mix)

  • ½ cup panko or gluten-free breadcrumbs

  • 3 tablespoons finely chopped fresh basil, plus extra leaves for garnish

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons wine (dry white, rosé, or red), or sub orange juice, broth, or water

  • 2 cups diced ripe peaches or nectarines (about 3)

  • ¼ cup thinly sliced white or red onion, or scallions

  • 1 lime, halved

  • Cooked white rice, coconut rice, rice noodles, or crisp greens for serving

Preparation

  1. Mix the meatball base: In a large bowl, combine ginger, garlic, cumin, and salt. Add vegan ground, breadcrumbs, and chopped basil. Mix gently by hand until just combined. Form into 1¼-inch balls (about 12–14 balls).

  2. Brown the meatballs: Heat a large nonstick skillet over medium heat. Add the oil and let it heat up. Add meatballs in a single layer and cook, turning occasionally, until browned all over and firmed up—about 6 to 8 minutes.

  3. Simmer with peaches: Move meatballs to one side of the skillet. Pour wine (or broth/juice) into the other side and scrape up any browned bits. Add peaches, a pinch of salt, and 2 tablespoons of water. Cover, reduce heat to medium-low, and let simmer until peaches are softened and meatballs are heated through—about 8–10 minutes.

  4. Adjust texture: If the mixture is too watery, uncover and cook for 1–2 more minutes until it thickens slightly. The peaches should become saucy and fragrant.

  5. Finish the dish: Add onions or scallions and stir gently until slightly wilted. Squeeze lime juice over everything. Taste and adjust seasoning—add more salt, cumin, or lime juice if needed.

  6. Serve: Plate over rice, noodles, or greens. Garnish with torn basil and an extra sprinkle of cumin.

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Tofu & Peanut Stir-Fry

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Ingredients
  • ½ tbsp olive oil
  • 1 bunch spring onions, chopped
  • 3 tbsp capers (swap for anchovies to keep it vegan)
  • 2 garlic cloves, chopped
  • 1 litre (4 cups) vegetable stock
  • 200 ml (¾ cup) coconut milk (reserve a little for topping)
  • 1 head broccoli, broken into florets
  • 100 g (1 cup) frozen peas
  • 2 tbsp pumpkin or sunflower seeds
  • 1 tsp tamari
  • 250 g (8 cups) spinach
  • 1 small bunch each: tarragon, basil, mint, and parsley (reserve a little of each for garnish)
  • Juice of ½ lemon
  • Optional: ¼ avocado for creamier texture when blending
  • Optional garnish: chili oil or nutritional yeast for a little kick or umami
Method
  1. Sauté base: Heat the olive oil in a large pan. Add spring onions, capers, and garlic. Sauté for 2–3 minutes until fragrant. Pour in the stock and most of the coconut milk. Simmer for 3–4 minutes.
  2. Cook veggies: Add the broccoli and simmer for 5 minutes until just tender. Stir in peas and cook for 1 more minute. Remove from heat.
  3. Toast seeds: In a dry pan, toss seeds with tamari over medium heat for 2–3 minutes until toasty but not burnt. Set aside.
  4. Blend: Add spinach and most herbs to the hot soup until wilted. Transfer to a blender with lemon juice (and avocado if using). Blend until silky smooth.
  5. Serve: Ladle into bowls, swirl in reserved coconut milk, and top with toasted seeds, reserved herbs, and any optional garnishes.

Sweet Potato Brownies

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Ingredients
  • ½ tbsp olive oil
  • 1 bunch spring onions, chopped
  • 3 tbsp capers (swap for anchovies to keep it vegan)
  • 2 garlic cloves, chopped
  • 1 litre (4 cups) vegetable stock
  • 200 ml (¾ cup) coconut milk (reserve a little for topping)
  • 1 head broccoli, broken into florets
  • 100 g (1 cup) frozen peas
  • 2 tbsp pumpkin or sunflower seeds
  • 1 tsp tamari
  • 250 g (8 cups) spinach
  • 1 small bunch each: tarragon, basil, mint, and parsley (reserve a little of each for garnish)
  • Juice of ½ lemon
  • Optional: ¼ avocado for creamier texture when blending
  • Optional garnish: chili oil or nutritional yeast for a little kick or umami
Method
  1. Sauté base: Heat the olive oil in a large pan. Add spring onions, capers, and garlic. Sauté for 2–3 minutes until fragrant. Pour in the stock and most of the coconut milk. Simmer for 3–4 minutes.
  2. Cook veggies: Add the broccoli and simmer for 5 minutes until just tender. Stir in peas and cook for 1 more minute. Remove from heat.
  3. Toast seeds: In a dry pan, toss seeds with tamari over medium heat for 2–3 minutes until toasty but not burnt. Set aside.
  4. Blend: Add spinach and most herbs to the hot soup until wilted. Transfer to a blender with lemon juice (and avocado if using). Blend until silky smooth.
  5. Serve: Ladle into bowls, swirl in reserved coconut milk, and top with toasted seeds, reserved herbs, and any optional garnishes.

No-Date Energy Balls

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Ingredients
  • ½ cup almond butter (or sunflower seed butter for nut-free)
  • ⅓ cup maple syrup
  • ½ cup almond flour
  • ⅓ cup raw cacao powder 
  • 1 tbsp chia seeds
  • 2 tbsp water
  • Optional Boosters (choose 1–2):
    • 2 tbsp hemp seeds or ground flax
    • 1 scoop plant-based protein powder (vanilla or chocolate)
    • ½ tsp cinnamon or espresso powder
    • 1 tsp vanilla extract
    • Pinch of sea salt
  • Optional Coating:
    • Shredded coconut, cacao nibs, sesame seeds, or crushed freeze-dried raspberries
Method
  1. In a small bowl, stir chia seeds and water. Let sit for 10 minutes to gel.
  2. In a food processor, blend almond butter, maple syrup, cacao powder, chia gel, and any optional boosters until smooth.
  3. Add almond flour and pulse a few times until a dough-like consistency forms. If too wet, add a bit more almond flour; if too dry, a splash of water.
  4. Roll into 12 even balls. Roll in toppings if using.
  5. Chill for at least 1 hour to firm up. Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
  1. r 2–3 minutes until toasty but not burnt. Set aside.
  2. Blend: Add spinach and most herbs to the hot soup until wilted. Transfer to a blender with lemon juice (and avocado if using). Blend until silky smooth.
  3. Serve: Ladle into bowls, swirl in reserved coconut milk, and top with toasted seeds, reserved herbs, and any optional garnishes.

Watermelon & Balsamic Salad

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Ingredients
For the Salad:
  • ½ red onion, finely sliced (or pickled for extra zing)
  • 1½ cups watermelon, cut into 2 cm / 1" chunks
  • ½ cucumber, cut into 1" chunks (or ribboned)
  • ½ small bunch mint leaves, finely chopped
  • 2 tbsp toasted pumpkin seeds
  • 2 tsp toasted sunflower seeds
  • Optional: ½ cup vegan feta or cubed avocado
For the Dressing:
  • ¼ tsp flaky sea salt
  • 1 tbsp maple syrup
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar (or try white balsamic for a milder flavor)
  • Optional: zest of ½ lime or lemon for brightness
Method
  1. Toss salad base:
    In a large bowl, gently toss together watermelon, cucumber, onion, mint, and seeds. Sprinkle in a pinch of flaky salt.
  2. Make dressing:
    In a small bowl, whisk olive oil, balsamic vinegar, maple syrup, and citrus zest (if using) until emulsified.
  3. Assemble:
    Drizzle dressing over salad just before serving and gently mix. Top with optional vegan feta, avocado, or a few extra herbs for flair.
Tips & Variations
  • Swap mint for basil for a more Mediterranean twist.
  • Add grilled peaches or nectarines for bonus sweetness.
  • For a smoky note, top with a pinch of smoked salt or chili flakes.

Grilled Nectarine Rainbow Bowl

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Ingredients
For the Spiced Walnuts:
  • ½ cup walnuts
  • 1 tbsp maple syrup (reduced for better texture balance)
  • ½ tsp smoked paprika
  • ½ tsp ground cinnamon
  • Flaky sea salt
For the Salad Base:
  • ¾ cup cooked green/brown lentils (or 1 x 14 oz can, rinsed & drained)
  • ¾ cup cooked quinoa
  • 4 ripe nectarines, halved and pitted
  • 2 medium carrots, peeled into ribbons
  • 2 large handfuls arugula
  • ½ cup blueberries
  • 1 oz fresh basil leaves
  • Olive oil for brushing
For the Lemon Dressing:
  • ¼ cup fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • Sea salt & black pepper, to taste
  • Optional: 1 tsp grated ginger or splash of white balsamic

 Cowboy Caviar

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Ingredients
  • 4 ripe plum tomatoes, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 red onion, finely chopped (or sub pickled red onion for zing)
  • 1 green chili, finely chopped (or jalapeño for more heat)
  • 1 avocado, cut into bite-sized cubes
  • 1 x 14 oz can black beans, drained and rinsed
  • 1 x 14 oz can pinto beans, drained
  • 1 x 14 oz can corn kernels, drained (or grilled corn for smoky flavor)
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper (or chipotle powder for a smoky kick)
  • 1 small bunch fresh cilantro, finely chopped
  • Juice of 2 limes
  • 4 tbsp olive oil (or avocado oil)
  • 1 tsp flaky sea salt, to taste
  • Optional additions:
    • 1 tsp agave or maple syrup (for balance)
    • Zest of 1 lime
    • Crumbled vegan feta or cotija cheese (if not vegan)
    • Diced mango or peach for a summer twist
  • Tortilla chips, to serve
Method
  1. In a large bowl, combine all ingredients except the tortilla chips. Gently fold to mix, being careful not to mash the avocado.
  2. Taste and adjust: Add more lime juice, salt, or a splash of maple/agave if desired.
  3. Serve immediately with tortilla chips—or refrigerate for 30 minutes for deeper flavor fusion.​

Mango Gazpacho

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Ingredients:
  • 2 cups diced mango (fresh or thawed frozen)
  • 1½ cups orange juice (reduced for less sweetness)
  • ½ cup coconut water (adds hydration and lightness)
  • 2 tbsp extra virgin olive oil
  • 1 seedless cucumber, ¼" diced
  • 1 small red bell pepper, ¼" diced
  • 1 small shallot, finely diced (subbed for onion for a gentler bite)
  • 2 garlic cloves, minced
  • 1 small jalapeño pepper, seeded and minced
  • 3 tbsp fresh lime juice
  • 2 tbsp fresh mint or cilantro (mint adds brightness; option to use basil or parsley instead)
  • Salt and pepper to taste
  • Optional: ¼ tsp ground cumin (for subtle depth)
Instructions:
  1. In a blender, purée the mango, orange juice, and coconut water until smooth.
  2. Pour purée into a large bowl. Stir in remaining ingredients.
  3. Chill in the fridge for at least 2 hours, preferably overnight—it tastes even better the next day.
  4. Serve cold, garnished with extra herbs or a squeeze of lime.
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