Recipes (July / August 2025)

6 Winter Warmers FOR YOUR Fireside Feasting Made with Love!

Mushroom & Potato Curry

Ingredients:

Instructions:

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 minutes until the potatoes start to soften. Throw in the brinjal and mushrooms, then cook for a few more minutes.

Stir in the curry paste, pour over the stock and coconut milk. Bring to boil, then simmer for 10 minutes or until the potatoes are tender. Stir the coriander through and serve with rice or naan bread.

Smoky Spiced Veggie Rice

Ingredients:

Instructions:

Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 minutes. Remove from the pan and set aside.

Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 minutes until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 minutes before adding the Cajun seasoning, smoked Paprika, chipotle paste and tomato purée. Fry for 1 minute until the spices are fragrant, then add the cherry tomatoes and fry for another 2 minutes.

Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to boil, then cover with a lid and simmer with a lid on for 35-40 minutes on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.

Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

Falafel Burgers

Ingredients:

Instructions:

Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a non-stick frying pan and fry the burgers for 3 minutes on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

Vegan Campfire Banana Boat

Ingredients:

Instructions:

Preheat your grill to high heat (approx. 220°C – 240°C)

Cut foil into 25cm squares. Set aside.

Slice the bananas by cutting them about ½ way through down the middle, making sure not to cut through the bottom. Use your fingers to pull center apart so there’s room to stuff the banana.

Stuff the banana boats with as many chocolate chips and mini marshmallows as you’d like.

Wrap. Place each banana on a square of aluminum foil. Wrap the bananas up from the bottom to the top, crimping the top so there’s a little space between the banana and the foil.

Cook. Place the foil banana s’mores directly on the grill grates and grill for 5-7 minutes.

Remove with tongs and enjoy. The bananas can be eaten directly out of the peel, or scooped out into a bowl.

Campfire Apple Crisp

Ingredients:

Instructions:

In a 20cm or 25cm cast iron skillet, over medium heat, sauté the sliced apples in a bit of oil or butter until beginning to soften, about 5 minutes.

Add the spices, bourbon, and sugar, and stir to combine. Continue cooking until the sauce thickens and the apples are tender, 5-10 minutes.

Remove from the heat and sprinkle the granola evenly across the top. Enjoy straight from the skillet or serve in individual bowls with a dollop of whipped cream.

Vegan S’mores Latte

Ingredients:

Instructions:

Crush up the graham cracker sheet/digestives into the milk. Stir it up and allow it to sit for 10 minutes.

While you wait, pull your double espresso shots.

Next, you pour in 1 tablespoon of dark chocolate syrup in your favourite glass. Add in your hot espresso and stir it all together.

Pour the graham cracker milk mixture into a fine mesh strainer, and press down on the graham cracker solids with a spatula or spoon to strain the liquid part of the mixture into a measuring cup with a spout. Then pour the milk into the coffee and add your ice.

Lastly, add the mini marshmallows and ¼ cup of milk in a small microwave-safe bowl or cup. Heat them up together for about 30 seconds or until the marshmallows are soft and melty. With a hand frother, thoroughly combine the milk and marshmallows together and pour over the coffee.

Top it off with graham cracker/digestives crumbs and a toasted marshmallow! Enjoy.

Gather around the glow and indulge in the warmth of plant-based comfort food. From smoky grilled veggies to hearty stews and fire-roasted treats, vegan fireside feasting brings flavor, community, and cruelty-free coziness to every bite. Perfect for cool evenings and conscious eaters alike.