Peppermints and Diamonds

(Serves 4) Ingredients For the apple filling: 4 apples (peeled, cored, and sliced) 2 tbsp maple syrup (or brown sugar) 1 tsp cinnamon ½ tsp vanilla extract 1 tbsp lemon juice 1 tbsp cornstarch (to thicken the filling) For the crumble topping: ½ cup rolled oats ½ cup flour (whole wheat or all-purpose) ¼ cup brown sugar ½ tsp cinnamon ¼ cup vegan butter or coconut oil (melted) A pinch of salt Method Preheat oven to 180°C (350°F). Prepare the apple filling: In a bowl, toss apples with maple syrup, cinnamon, vanilla, lemon juice, and cornstarch. Transfer to a baking dish. Make the crumble topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted vegan butter or coconut oil until crumbly. Assemble & bake: Sprinkle the crumble mixture evenly over the apples. Bake for 30-35 minutes until golden and bubbly. Cool & serve: Let it cool slightly before serving. Enjoy on its own or with vegan yogurt or coconu...

Ingredients: 1 apple (any variety, cored and chopped) 1 frozen banana (for creaminess) ½ cup oat milk (or almond milk) ¼ cup rolled oats (adds fiber & keeps you full) ½ tsp cinnamon (adds warmth & boosts metabolism) 1 tbsp almond butter (for healthy fats & protein) ½ cup ice cubes (optional, for a colder smoothie) Tip: For extra protein, add a scoop of vanilla plant-based protein powder! Method: 1. Add all ingredients to a blender. 2. Blend until smooth and creamy. 3. Pour into a glass and enjoy!

Ingredients (makes 12 muffins) 1 ¾ cups self-raising flour (or whole wheat flour + 2 tsp baking powder) ½ cup unsweetened applesauce (or mashed banana) ⅓ cup granulated sweetener (Stevia, monk fruit, or coconut sugar) 1 tsp baking soda ½ tsp cinnamon (optional) 1 cup unsweetened almond milk (or oat milk) 1 tbsp apple cider vinegar (helps with fluffiness) 1 tsp vanilla extract 1 cup fresh or frozen blueberries Instructions Preheat oven to 180°C (350°F) and line a muffin tin with paper liners or spray with nonstick spray. In a small bowl , mix the almond milk and apple cider vinegar. Let it sit for 5 minutes (this makes a vegan "buttermilk"). In a large bowl , whisk together flour, sweetener, baking soda, and cinnamon . Add the applesauce, vanilla, and "buttermilk" mixture to the dry ingredients. Stir gently until just combined (don't overmix). Fold in the blueberries . Divide the batter evenly among 12 muffin cups . Bake for 1...

Ingredients: ½ medium brown onion, coarsely chopped 1 clove garlic, finely chopped 1 celery stick, trimmed, sliced 1 medium carrot, cut into 1 cm pieces 1 medium zucchini, cut into 1 cm pieces ½ medium red capsicum, cut into 1.5 cm pieces 400g canned tomatoes 2 cups of stock ¼ cup fresh basil (or ½ tsp dried basil) 2½ tbsp fresh leaf parsley (or ⅓ tsp dried parsley) Instructions: Place onion, celery, carrot, zucchini, capsicum, tomatoes, and stock into a medium saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer uncovered for 15 minutes or until vegetables are tender. Add basil and parsley. Stir to combine. Serve with crusty rolls. Serves 8  Need: 1 medium brown onion coarsely chopped 2 cloves garlic, finely chopped 2 individual celery sticks, trimmed, sliced 2 medium carrots, cut into 1 cm pieces 2 medium zucchini, cut into 1cm pieces 1 medium red capsicum, cut into 1.5cm pieces 800g canned tomatoes 4 cups of stock 1/2 cup ...

An iced mocha is a delicious, cold coffee-based beverage that combines espresso, chocolate, milk, and ice, topped with whipped cream for extra indulgence. It's a refreshing treat for warm days and a popular choice for coffee and chocolate lovers. Basic Ingredients: 1. Espresso or strong coffee: Provides the coffee flavor base. 2. Chocolate syrup or cocoa powder: Adds a rich chocolatey taste. 3. Milk: Creates a creamy texture (can use dairy or plant-based alternatives like almond or oat milk). 4. Ice: Keeps the drink chilled. 5. Whipped cream (optional): Adds a decadent touch on top. 6. Chocolate drizzle or shavings (optional): For garnish and extra flavor. How It's Made: 1. Brew a shot (or two) of espresso or make strong coffee. 2. Mix the hot espresso with chocolate syrup or cocoa powder until dissolved. 3. Fill a glass with ice. 4. Pour the chocolate-coffee mixture over the ice. 5. Add milk to taste, stirring to combine. 6. Top with whipped cream and a drizzle of ...

Cold brew coffee Vanilla essence Cacao nibs Vanilla pea protein Vanilla almond milk Ground almonds Banana Blend and Serve 

Ingredients: 2 tbsp oil 1 onion, diced 2 carrots, chopped 3 cups boiling water (plus extra as needed) 1 potato, diced ¼ cup small pasta (e.g., macaroni) 1 cup chopped zucchini 1 cup chopped green beans 1 cup chopped cabbage 1 can (420g) chopped tomatoes 1 can mixed, white, or kidney beans, drained and rinsed 2 tsp vegan beef stock powder or 1 cube 1 tsp sugar Optional: vegan meatballs or chopped sausage, lightly browned Optional: vegan grated cheese for garnish Instructions: 1. Start the Base Heat the oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened. 2. Build the Soup Add the boiling water, carrots, and potato to the pot. Stir in the pasta, zucchini, green beans, cabbage, canned tomatoes, and beans. 3. Season and Simmer Mix in the vegan beef stock powder and sugar. Bring the soup to a gentle boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally. Keep an eye on the soup and add extra water as needed to ...

3 T olive oil 500g mushrooms thinly sliced 1 onion chopped  1 carrot grated 1 celery stalk diced 4 rashers vegan bacon 3T butter 1/4 cup plain flour 4 cups vegetable stock 4 potatoes Salt to taste 1 bay leaf 1 teaspoon smoked paprika 1 and 1/2 cups of cream or plant based unsweetened milk Parsley spigs to garnish Cook time 25 mins