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This recipe was first posted by All The Things – view original recipe here. Ingredients: CAKE 4 1/4 cups Spelt flour 3 cups rapadura sugar 1/2 cup raw cacao powder 3 tsp. baking soda 1 1/2 tsp salt 2 cups soy milk 1 1/2 cups olive oil 4 Tablespoons vanilla extract 3 Tablespoons apple cider vinegar 1/2 cup strong Blend No 3 tea ICING 2 avocado 1/2 cup maple syrup 1/2 cup cacao powder vanilla salt Method: Cake Heat oven 180C In a large bowl, whisk together flour, sugar, cacao

This recipe was first posted by All The Things – view original recipe here. Ingredients: 3 cups Unbleached White Spelt Flour 2 cup coconut sugar 3 tsp baking soda 2 tsp baking powder 1 tsp sea salt 2 tsp ground cinnamon 2 cup mashed bananas (approximately 3 bananas) 1/2 cup olive oil 2 Tbsp pure vanilla extract 3/4 cup quince poaching liquid at room temperature 4 Tbsp apple cider vinegar 1 cup chopped poached quince (we used Holly Davis’ recipe) 2/3 cup chopped pecans 1 jar A

This recipe was first posted by All The Things – view original recipe here. Ingredients: 2 3/4 cups plain flour 3/4 cup water 1/2 tsp salt 1 Tbsp olive oil 2 roasted eggplant, skin removed 1 tsp salt flakes 1 jar ATT Almond Curd with Dill 4 Tbsp ATT Raw Turmeric Butter 10-12 fresh sage leaves Optional garden extras: rocket flowers fresh dill fresh marjoram Method: To make the fresh pasta, place dry ingredients in the mixing bowl of a food processor. Add water and olive oil in

This recipe was first posted by All The Things – view original recipe here. Ingredients: 3 big handfuls of fresh rocket 400g roasted brussel sprouts, halved 150g fresh snow peas, halved 1 apple, finely sliced 2 tbsp spent green tea leaves from ATT Blend No 5 small handful sprouted baby red lentils Squeeze fresh lime juice Extra virgin olive oil ATT Green Gomasio to season Optional garden extras: pea tendrils pea flowers borage flowers fennel fronds rocket flowers Mix all ingr

This recipe was first posted by All The Things – view original recipe here. Ingredients: 4 cups Spelt flour 2 cup Rapadura sugar 1 tsp Himalayan salt 4 tsp baking powder 1 tsp baking soda 4 tsp ground cinnamon 1 tsp ground cloves 1 tsp nutmeg powder 6 cups organic carrots, grated 1 1/2 cups extra virgin olive oil 1 1/3 cups freshly squeezed orange juice 1 cup organic raisins 2 x jars ATT Almond Curd with Vanilla & Maple Coconut flour for dusting, optional Method: Pre heat ove

This recipe was first posted by All The Things – view original recipe here. Ingredients: 4 cups mixed leafy greens 3 radish, thinly sliced 1 small cucumber, thinly sliced 1 apple, thinly sliced 1/2 cup activated almonds (almonds soaked in water overnight) 1 cup micro greens 1/3 cup Extra Virgin Olive Oil 1/4 cup Sweet Mirin or Apple Cider Vinegar 2 Tbsp Green Gomasio Method: Combine all the salad components and dress with the mixed olive oil and Mirin. Sprinkle with Green Gom

This recipe was first posted by The Vegan Dairy – view original recipe here. Ingredients Base 150g gluten free biscuits 150g ground walnuts 5tbsp vegan butter 1/4tsp salt Layer 1: Salted Peanut Butter & Chocolate Crème Swirl 1-2 Jars of Chocolate crème, we used one and a half in this one ½ cup peanut butter 2 tsp water 2 tsp maple syrup ¼ – ½ tsp salt Layer 2: Chocolate Mouse 1 cup aquafaba (from a tin of chickpeas) 140gm of dark vegan chocolate 1 tsp apple cider vinegar GARN

This recipe was first posted by The Vegan Dairy – view original recipe here. Ingredients 4 sheets puff pastry 1 cup tomato-based pasta sauce Cherry tomatoes Chopped black olives (optional) 100g TVD cheese of choice – we recommend Red Bell Pepper, Herb Garlic or Chilli Chive basil or parsley to serve. Method Defrost the pastry and divide each sheet into 4 even squares Fold each edge over to form a rim on each pastry square Spoon some tomato sauce into the centre of each square

This recipe was first posted by The Vegan Dairy – view original recipe here. Ingredients For the eggplants 2 large eggplants 2 tablespoons salt 3 tablespoons vegetable oil to cook (healthiest we can find is cold pressed, extra virgin Canola oil) For the filling 1 onion 1 clove of garlic 2 tablespoons olive oil 150 g fresh spinach 250gm Firm Tofu 1 Block of The Vegan Dairy Dill Chèvre 1 tbsp Chia seeds + 3 tbsp water (egg replacer) ¼ bunch basil, finely chopped Salt or alterna

This recipe was first posted by The Vegan Dairy – view original recipe here. Ingredients 1 cup rolled oats 1 cup oat flour 2/3 cup desiccated coconut 2/3 cup brown sugar 2 tablespoons golden syrup 125g TVD cultured butter 2 tablespoons water 1/2 teaspoon bicarb soda 125g TVD Dutch choc crème 125g vegan dark chocolate chips 50g TVD vanilla creme Instructions Preheat oven to 170C Combine oats, oat flour, coconut and sugar in a bowl and set aside in a pot over a medium heat, com

This recipe was first posted by The Vegan Dairy – view original recipe here . Ingredients For the cake 2 cups raw cashews 1 454g can coconut cream 500g ‘The Vegan Dairy’ ashed chevre 1 tabs arrowroot or cornflour 1 tsp pure vanilla extract 1 ½ cups maple syrup (or to taste) 1 tablespoon coconut oil 2 tsp lemon zest 1-2 Tbsp lemon juice (plus more to taste) ½ cup poppyseeds, ground For the crust 1 pack plain sweet biscuits 3-4 tablespoons melted coconut oil Instructions First,

This recipe was first posted by The Vegan Dairy – view original recipe here. Ingredients 450g Firm Tofu sliced into your fav shape ½ small to medium onion sliced into half rings ½-1 cup fresh shredded mozzarella cheese 1 can of diced tomatoes or 4-6 chopped tomatoes 2 tablespoons fresh chopped parsley or basil, to garnish Seasoning 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/2 tsp of chopped fresh rosemary leaves 1 teaspoon salt 1/4 tbsp balsamic vinegar 1-2 tsp coco