Recipes (January / February 2026)

New Years’ Grilled BBQ Tofu Vegetable Kebabs

Ingredients:

Instructions:

For the Tofu (prep ahead if you prefer):
Since tofu is packaged in water, press the water out of it to make room for flavour. Use a tea towel and place it under and on top of the tofu. Set it on a plate.

Place something heavy on top, like a cutting board take care not to squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20 to 30 minutes, up to an hour if you have time.

Preheat the oven to 220C and line a sheet pan with parchment or baking paper. Cut the tofu into about 1.5 cm cubes, should make approximately 32 pieces. Arrange the tofu on the sheet pan in one layer. Bake for 20 to 22 minutes. The tofu should be slightly golden yet still soft.

Transfer the warm tofu to a medium mixing bowl and pour the BBQ sauce over it then give it a good stir. Cover and allow to marinate for at least 30 minutes or up to eight hours. Set aside.

For the Vegetables:
If you are using bamboo skewer sticks, soak them in water while you prepare the veggies. Cut the veggies into bite size pieces and place in a large mixing bowl. Drizzle the olive oil over the veggies then season with salt and pepper. Toss the veggies together so that they’re coated in oil.

Preheat the grill or grill pan to between 200C to 235C. Skewer the veggies and tofu while reserving the leftover BBQ sauce.

Place the kebabs on the grill and grill for about 15 to 20 minutes total (15 minutes will result in a more tender crisp and 20 minutes will be softer and thoroughly cooked), slathering with more BBQ sauce and making 1/4 turns every four to five minutes so that the veggies and tofu are equally cooked on all sides. Charring is good!

Serve as soon as they come off the grill. They tend to cool quickly. If needed, keep the kebabs warm for a few minutes after fully cooked still on the grill but with the grill turned off.

Store in the refrigerator for up to three days in a covered container. Not suitable for freezing.

Sweet and spicy mango salsa

Ingredients:

Instructions:

Peel and dice the mangos

In a medium bowl, combine the mango, onion, coriander, lime juice, garlic, jalapeño, and salt. Chill until ready to use.

Fresh and tasty vegan creamy pasta pomodoro

Ingredients:

Instructions:

Make the sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.

Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.

While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through (if using fresh cherry tomatoes, cook until the tomatoes are soft). Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.

Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.

Original & home-made beetroot & butternut wellingtons with kale pesto

Ingredients:

Instructions:

Heat oven to 190C. Toss the onion, beetroot, butternut and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac/paprika and some seasoning. Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts/pecans. Squeeze the garlic cloves from their skins, reserve half and butternut the other two into the lentil mixture. Leave to cool completely.

Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool. Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season to taste.

On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways so that you have six strips in total then divide the kale pesto between these, followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to roll. Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. Place your six individual Wellingtons on a baking tray lined with baking parchment and chill for at least 1 hour, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months.

To bake from chilled, heat oven to 190C and line a baking tray with parchment.

Brush the top of each Wellington with the remaining milk and sprinkle with a little sumac or paprika, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.

Farm fresh vegan pumpkin meringue pie

Ingredients:

Instructions:

To begin, make the pastry. Mix the coconut oil and sugar together in a large bowl. Sieve the flours, baking powder, xanthan gum and salt into a separate bowl

• 5g of xanthan gum
• 100g of coconut oil
• 130g of coconut sugar
• 200g of gluten-free flour
• 80g of rice flour
• 10g of baking powder
• 1 pinch of salt Add half of the dry mixture to the coconut oil and sugar and mix to create a smooth paste. Add the remaining flour and mix until it forms fine breadcrumbs.

Gradually mix in the coconut cream until a smooth dough is formed

• 110g coconut cream Turn the dough onto a clean work surface and knead a little to just bring together. Wrap in cling film and place in the fridge for 20 minutes.

Preheat the oven to 170°C

Once chilled, roll the pastry out on a sheet of parchment or baking paper until around 4mm in thickness. Slide onto a baking tray and bake in the oven for 5 minutes

After this time, remove from the oven and place the tart rings on the top of the pastry, pressing down to cut a round out with each. Leaving the rings in place, return the pastry to the oven for 10 minutes until golden.

Remove from the oven, brush with a little chickpea water and set aside while you make the filling.

Turn the oven down to 120°C

To make the filling, bring the coconut milk, spices and sugar to a simmer until the sugar has dissolved. Reduce the heat, add the chickpea water and stir for 3 minutes

• 80g chickpea water
• 80ml of coconut milk
• 60g of coconut sugar
• 1/2 tsp ground ginger
• 1/2 tsp mixed spice
• 1/2 tsp ground cinnamon

Add the pumpkin and blend until smooth. Pass through a fine sieve

• 225g of delicate squash, diced and steamed until soft.

Open the oven, put the baking tray with the pastry rings in place and gently pour the pumpkin custard into each pastry ring. Bake for 25 minutes, then check if the custard is set – it should have a slight wobble in the middle. If not, cook for a further few minutes at a time.

Refrigerate the tarts whilst you prepare the meringue.

Place the sugar in a saucepan, saturate with water and bring to a rapid boil. Place the chickpea water in a stand mixer fitted with a whisk and start mixing to form soft peaks

• 200g of castor sugar
• 100g of chickpea water

When the sugar syrup reaches 118°C, gently pour it down the side of the mixing bowl. Allow to whisk at high speed for at least 15 minutes, or until the meringue is stiff and the mixture has cooled to room temperature

Remove the rings from the tarts and gently spoon the meringue on top. Blowtorch until golden and serve!

Chilled summer cup mocktail

Ingredients:

Instructions:

Chop the cucumber and mint sprig into small pieces. Bring 200ml water to the boil in a small pan and then add the mint and cucumber. Turn off the heat and leave for 2 mins. Add a small handful of frozen berries, let them defrost for a minute, then crush them lightly with the back of a spoon. Strain the mixture. This will keep in the fridge for up to 24 hours and will be enough to make four drinks.

Pour 40ml of your strained mixture into a tall glass. Add a handful of ice and top up with 120ml lemonade. Garnish with whatever chopped fruit you like or some more frozen berries and mint leaves if you have them. Stir gently to combine.