Hearty Leek Lasagna

Check out Phil’s leeksagne! – Ingredients (Serves 8) 2-3 large leeks (this will be your pasta layers) Cashew Bechamel Sauce Saucy McSauceman: 3 cloves garlic (minced or finely chopped) 1 onion (sliced) A handful of mushrooms of your choice (I used oyster and portobello) 1 red capsicum (julienne) 1 zucchini (julienne) 1 med carrot (julienne)Continue reading “Hearty Leek Lasagna”

Vegan Peanut Butter Slutters (PBS)

If you’re a peanut butter lover like me, then these bad boys are the ultimate snack and they aren’t actually that unhealthy! – Ingredients (Makes 5 palm-sized pieces) 1/2 cup peanut butter (I used crunchy) 3 tbsp maple syrup 1/4 tsp vanilla extract 1/4 cup coconut flour 1 block of vegan chocolate of your choiceContinue reading “Vegan Peanut Butter Slutters (PBS)”

Silly Philly’s Vegan Cheesesteak Wrap-a-roonie

Ingredients: Serves 2 500 grams mushrooms (I used oyster, shitake and portabello) olive oil 1/2 tsp garlic powder 2 small onions (I used 1 medium sized one) 1 green capsicum vegan butter cashew bechamel sauce 2 wraps of your choice Salt and pepper to taste Step 1 Thinly slice mushrooms, onions and capsicum (that’s pepperContinue reading “Silly Philly’s Vegan Cheesesteak Wrap-a-roonie”

Kale, pomegranate and sweet potato salad with black tahini dressing

Ingredients Serves 2 as a main meal or 4 as a side dish. Seeds of ½ a pomegranate 1 sweet potato 1 tbsp paprika 1 tbsp tomato paste 1 carrot (grated) 1 handful of almonds 1 bunch of dill 4 big leaves of Kale or more if you wanted 3 spring onions Dressing 1 tbspContinue reading “Kale, pomegranate and sweet potato salad with black tahini dressing”