Sweet home avocado--smashed avocado with cashew cheese, mint and chilli on toast, spiced tomato salsa, pomegranate seeds, quinoa and a wedge of burnt lime.
Love the hints of chilli in this dish. The addition of cashew cheese as a dairy replacement is always loved by vegans and non-vegans alike! Great job @patchrichmond ! Wonderful experience and will be returning to try more of the vegan options !
Don't let the cold get to you this winter ❄️ come grab some steaming hot soup from us today; made from a 100% plant-based broth that's nurtured and cooked to perfection using TONS of hearty vegetables, and the subtle notes of delicate spices—unique to Vietnamese cooking—will surely take your senses on a journey. 🌈
W O W is all we can say to @rawkiflow's creation made using our Golden Latte Blend 💛 Parfait layers of raw vegan rich chocolate ganache, between pungent sweet turmeric cream, pistachio coconut soil, mixed with coconut sugar encrusted cacao nibs AND topped with Chai Spice Cookie Dough balls and pomegranate. Okay, we have to say it again, wow. #itsmagic
Nectarine Tarts 🍊 // 📸 and recipe: @healthyfrenchwife
• 1/2 cup almonds
• 1/2 cup desiccated coconut
• 1/2 cup dates
• 1 tbsp coconut oil
• 1 tsp (or more) water
• 1 cup overnight soaked cashews, drained
• 2 tbsp coconut oil
• 1/2 cup rice malt syrup
• 1 tsp vanilla extract
• 3 nectarines
1. Soak cashews overnight in water.
2. Line mini tart trays with plastic wrap.
3. Mix crust ingredients in a food processor and place in the tart tins, pressing down with your hands to shape the crust.
4. Place them in the freezer while you make the filling in a food processor for around ten minutes or until smooth.
5. Once the filling is creamy, pour on top of crusts and top with sliced nectarines.
6. Put the tarts in the freezer for a minimum of 30 minutes and take out 30 minutes before serving. Enjoy!
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Last day to enter is June 30, 2017
Exciting new! Our range of products are now available in @thecrueltyfreeshop café in Melbourne.
We are so excited to be partnering with such an incredible ethical company.
To mark this special occasion we have created a raw cake exclusively for all The Cruelty Free Shop customers to enjoy -
Raw Rose, Lemon & Pistachio cake.
This cake consists of smooth, rich layers of rose and lemon flavours with pistachio surprises in every slice, all on a crumbly almond crust and topped with our signature raw cashew mascarpone.
Thai yellow curry soup with noodles and tofu (veggie Khao Soi). With thanks to a recent creation from the amazing @smithanddeli I was inspired to try making a version of my own. Yes, there is a very flavoursome curry soup under all those noodles and crispy/chewie fried tofu! The massive flavour comes from ginger, Thai red curry paste, coconut milk and vegan fish sauce (amazing stuff).
What a day it's been celebrating italian cuisine @italianwinefoodfestival come try our gluten free gnocchi donuts our have Vince roll, cut and cook you a bowl of gluten free gnocchi with your choice of sauce