Simple and super tasty, this is a great vegan/vegetarian alternative to chicken & mayo finger-food sandwiches. We have included a great slider bun recipe here but you can also use pre-bought buns. Recipe makes 12 sliders This simple yet elegant buttery cake is full of flavour. We have used red currents for the berries (inside and out), but raspberries work beautifully as well. The edible gold leaf is optional on the top, but it does add some festive sparkle. Thank you Chef Berlinda for this wonderful #FestiveFood recipe.
This tantalising pull-apart bread is the perfect #crowdpleaser for BBQ's and festive gatherings. Best served warm, wrap in foil after baking and place on the warming plate on your BBQ prior to serving to ensure it is toasty-warm. Serve with a dollop of your fave #Nuttelex. These tasty, crispy bites are brilliant day or night. A perfect plant-based pre-dinner starter, or make a platter-load for your next get-together. The maple carrots recipe included here is a great go-to for any dish where you want to sub bacon for something crispy and 100% plant-based. Think dates, apple, ginger, mixed spice, vanilla and cinnamon. With a crunchy crumble topping. Divine. And smells just like Christmas. This recipe makes 6 decent-sized delicious cheesy pies and can easily be tweaked to into 15-22 mini pies for a party-platter. Simply use a smaller plate when cutting out the pastry rounds so you can get at least two or 3 rounds per piece of pastry. We have included vegan/lactose free options as well in the ingredients. These jewel-like red and green topped tartlets are are beautiful ode to traditional festive hues while packing a satisfying savoury punch in the taste department. Serve warm they are sublime. This recipe makes 20+ portions. Up your BQQ game this summer with these tasty balsamic caramelised onions, our favourite way to serve is on top of #Vegan chipolatas in a soft bread roll! YUM! Mushroom lovers will just love, love, this recipe. Note to newbie risotto makers: Don't over mix the risotto during cooking process. Serve this with a leafy vinaigrette salad and you will have yourselves a very fine feast indeed. Serves 4
Chickpea Herb Sliders (Vegan)
Choc-Orange Berry Cake with Pistachios and Orange Glaze (Vegan)
Vegan Garlic Butter Lobster Rolls
This simple summery recipe created by Chef Berlinda uses all plant-based ingredients. Subbing lobster for chopped canned whole palm hearts. We have used the Eskal brand which uses the fair-trade and sustainable Bactris Gasipea species (also known as Peach Palm). This is a cultivated ingredient- nothing is sourced from the wild. This delicious vegetable resembles white asparagus, but the flavour is much more delicate and goes really well in salads and vegan seafood dishes. For extra flavour make the lobster mix a day in advance to let all the fresh ingredients marinate in the fridge.
Savoury Garlic Bubble Bread (Dairy Free)
Zucchini, Pea & Crispy Maple Carrot Bruschetta (Vegan)
Christmas Spice Cake (Vegan)
Broccoli, Honey-Mustard & Cheddar Hand Pies
Caramelised Red Onion & Parmesan Bites (Vegetarian)
Sweet Balsamic Caramelised Onions with Vegan Chipolatas
Mushroom Risotto With Crispy Leek (Vegan)
