Plant Based Recipes
Out of all the social media foodie trends, Logan Moffitt’s Cucumber Salads are by far my favourites. They’re incredibly quick, refreshing, and absolutely delicious. I made an asian-inspired cucumber salad the other week, and today I’m sharing this creamy version which I might like even more. I can guarantee, with this recipe, that you will eat an entire cucumber in one sitting.
With a rich, chocolatey base, a gooey date caramel centre and dark chocolate topping, these No Bake Chocolate Caramel Bars are the most heavenly mid-morning or afternoon snack, or post-dinner dessert. They’re incredibly decadent, but are actually made with wholesome ingredients and are totally vegan and gluten free.
Making your own nut butter is so much easier than you’d think. You only need nuts, salt, and a food processor or blender and you’re good to go! Packed with protein, healthy fats, fibre and nutrients, nut butter is a great condiment to have on hand for breakfasts and snacks. Spread on toast and breakfast muffins, or drizzle over porridge and overnight oats.
I am constantly on the hunt for new ways to eat beans, they’re an incredible source of plant protein and fibre, plus they’re cheap and incredibly versatile. I’ve seen variations of these Green Goddess Butterbeans over on social media and knew I needed to put my own spin on them! This dish is absolutely packed with goodness, scoop up with plenty of toasted sourdough, extra virgin olive oil and flaky salt.
These Peach Crumble Bars are the perfect thing to make as we come to the end of peach season. When I saw these ripe, juicy peaches at the supermarket I knew I wanted to make something special with them. As somebody who adores crumble, these crumble bars are my idea of heaven! They’re like a portable, snack-version of a crumble that can be eaten as a bar. The crumble mixture is used for both the base and the topping, making these a really simple bake. They’re also vegan and can be made gluten free by using gluten free oats.