You'd never guess that the secret to super crispy roasted potatoes is...
❤️
▪️2 lbs. Yukon Gold or Russet Potatoes, peeled and cut in ~1” bite size chunks▪️1/2 tsp Baking Soda▪️3 Tbsp Olive Oil▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt ▪️1/2 tsp Pepper▪️3 Tbsp Fresh Parsley, minced▪️

1️⃣ Preheat the oven to 450F.
2️⃣ Bring a large pot of salted water to a boil over high heat. Add the baking soda and the potatoes. Stir and boil uncovered for 10 minutes and then drain.
3️⃣ Place the potatoes in a bowl and add the olive oil, garlic powder, salt, and pepper. Toss until the potatoes are evenly coated and their surface breaks down into a mashed potato consistency.
4️⃣ Transfer the potatoes onto a large baking sheet and separate them so they’re not touching each other. Bake undisturbed for 20 minutes on the first side , then flip and bake for an additional 15-25 minsuntil golden brown and crispy on the second side. Sprinkle with fresh parsley and enjoy!

⏲️10 minute prep time + 50 minute cook time

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1️⃣ Spicy Cucumber Avocado Salad, This is a super simple salad that packs a big punch—its tangy, refreshing, and it’s safe to say, you’ll eat the entire bowl in one sitting, you’ve been warned.

Makes 4 servings
2 english cucumbers, diced
1 large avocado, diced
2 tb cilantro (or parsley), chopped
1 clove garlic, mashed
3/4 tsp cumin
1/4 tsp crushed red pepper flakes
2 tb olive oil
1 tsp apple cider vinegar
1 lime, juiced
1/2 tsp salt and 1/2 tsp pepper



2️⃣ CUCUMBER EDAMAME SALAD is so good, you might never be the same again, and I actually mean it 😏
⁣
6-8 Persian cucumbers or 2 large English cucumbers, diced⁣
1 cup edamame, shelled⁣
1/2 cup cilantro (or parsley), chopped⁣
1 bunch green onions, thinly chopped⁣
Dressing:⁣
3 tb olive oil⁣
1/4 cup rice vinegar⁣
2 tb soy sauce
1 tb toasted sesame oil⁣
2 tsp maple syrup⁣
2 cloves garlic, mashed⁣
1 tsp ground ginger⁣
1/2 tsp salt⁣
Garnish: sesame seeds⁣
⁣

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CRISPY SMASHED POTATOES WITH LEMONY CHIVE SAUCE✨❤️❤️❤️

Ingredients:
1 1/2 lbs small gold potatoes (size of a golf ball)
3-4 cloves garlic, smashed
1 lemon, halved
salt & pepper
olive oil for drizzling
Lemony Chive Yogurt Sauce:
1 cup unsweetened plain plant-based yogurt (or Greek if not dairy-free)
1 large lemon, zest and juice
1/2 cup chopped fresh chives
1 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon garlic powder
1/4 tsp salt
1/8 tsp pepper

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1) HARISSA CHICKPEA CAULI WRAPS w/ green tahini slaw

ingredients (makes 2)

1 small head cauliflower, broken into florets
1 small tin chickpeas, drained & rinsed
2 tbsp rose harissa
1 tsp paprika
1/2 tsp garlic granules
1/2 tsp onion granules

1/4 a white cabbage, shredded
2 tbsp tahini
handful of coriander
1/2 lemon juice
2 tbsp water

6 tbsp yoghurt
1/2 tsp garlic granules
1/2 tsp dried oregano
1/2 lemon juice

2) SAMBAL TOFU CHICKPEA WRAPS w/ satay slaw

ingredients (makes 2 wraps)

for the filling

1 block firm/extra firm tofu (approx 300g), cubed
1 small tin chickpeas (120g) drained & rinsed
1-2 tbsp sambal oelek (according to spice preference)
1 tbsp tamari (or soy sauce)
2 tbsp brown sugar
1/2 tbsp rice vinegar
1/2 tbsp sesame oil
100ml water
1/2 tbsp cornstarch❤️❤️❤️

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Burrata Caprese Sandwich with Cherry Tomato Confit❤️❤️❤️

Ingredients:

For the Fresh Pesto:
- 2 cups fresh basil leaves
- 1-2 tbsp toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 2-3 garlic cloves
- 1/4 tsp salt
- 3 tbsp olive oil
- 2 tbsp water (optional, for a lighter texture)

For the Cherry Tomato Confit:
- 3 garlic cloves, peeled
- 3 tbsp olive oil
- 1/2 cup cherry tomatoes
- 1 sprig of rosemary (optional)
- 1 tsp kosher salt
- 1 tsp ground black pepper

Additional Ingredients:
- 1 baguette, lightly toasted
- 1 ball of burrata cheese
- 3 tbsp fresh arugula
- 1 tsp chili oil (optional)
- 2 tsp balsamic glaze

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ROASTED TOMATO SOUP 🍅

We have lots of late summer tomatoes in our garden which are ready to be harvested… so it’s time for a homemade tomato soup. 👩‍🍳

RECIPE (5 servings, 1h prep time):
-about 1kg tomatoes, roughly chopped
-optional: 1 red pepper
-1 onion
-1 head of garlic
Add olive oil and salt.
Roast at 200C/400F for 40-50mins.
Add everything to a blender
Blend until smooth and pour in a pot.
-1 cup (250ml) water
-salt and pepper to taste
-fresh basil or dried Italian herbs
-1/2 cup (125ml) vegan cream
Let it simmer for a few minutes and serve with chili oil, bread and whatever you like.

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chocolate strawberry yogurt clusters 🍓🍓🍓

recipe:
-2 cups strawberries, chopped
-1 cup greek yogurt or coconut yogurt
-1 tsp vanilla extract
-3 to 4 tbsp honey or agave
-1 cup chocolate chips
-1 tbsp coconut oil

in a bowl, whisk together the yogurt, honey, and vanilla, then fold in the chopped strawberries. scoop the strawberry yogurt mixture into clusters and place them onto a parchment paper lined baking sheet. freeze for 1-2 hours or until frozen. in a small bowl, melt the chocolate chips with the coconut oil. once they are frozen, coat the clusters in the melted chocolate. place back onto baking sheet and into the freezer for another 10 min.

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✨Cinnamon Roll Pancakes✨⁠
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Craving the ultimate cozy breakfast? 🥞⁠ Dive into a stack of pure bliss with these Vegan Cinnamon Roll Pancakes😍 Picture this: Fluffy, dreamy vegan pancakes with a cinnamon sugar swirl and a drizzled with cream cheese icing. Ready to take your classic pancakes to a whole new level? 🙌⁠

⁣⁠✨Pancakes✨
1 cup all-purpose flour (120g)⁠
2 tsp baking powder⁠
1 tbsp sugar⁠
1 tbsp coconut oil⁣⁠
1 cup from a can of Native Forest Organic Simple Coconut Milk⁠
1 tsp vanilla⁠
dash of salt⁠
⁠
✨Cinnamon Filling⁠✨
3 tbsp vegan butter⁣⁠
1/4 cup coconut sugar⁠
1 tsp ground cinnamon⁣⁠
⁣⁠
✨Icing⁠✨
1/3 cup vegan cream cheese⁠
2 tbsp maple syrup⁠
2 tbsp Native Forest Organic Simple Coconut Milk⁠

Butternut Squash Soup❤️❤️❤️

| Recipe ⬇️

Ingredients:
* Butternut squash (small to medium size)
* Coconut milk (200 ml)
* Red onions (1-2 pieces)
* Garlic (1 head)
* Handful of cherry tomatoes or 2 normal tomatoes
* Vegetable stock (350 ml or more, depending on desired thickness)
* Fresh ginger, grated (optional, 1 tsp)
* Olive oil
* Dry cumin (1 tsp)
* Paprika (1 tsp)
* Thyme (1 tsp)
* Rosemary (1 tsp)
* Salt and pepper to taste
* Fresh coriander to garnish
* Chili flakes

For cheese toast:
* Bread (2 slices)
* Preferred cheese
* Vegan butter

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MUSHROOM DONER 🌯❤️❤️❤️

INGREDIENTS (serves 4)

MUSHROOM DONER:
8 large flat mushrooms
1tbsp each of: smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, lemon juice
3tbsp olive oil
Salt & pepper
TZATZIKI:
1 grated cucumber
250g vegan yoghurt
2 crushedgarlic cloves
30g fresh mint / dill
Juice of 1 lemon
1tbsp extra virgin olive oil
Salt & pepper
TO SERVE:
4 wraps
2 beef tomatoes
1/2 white onion
1/4 red cabbage
Handful fresh parsley
4tbsp tahini
4tbsp chilli sauce

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Cheesy sweet potato puffs 🍠
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This 3-ingredient cheesy puffs are the perfect dinner snack or side dish ! The tapioca starch gives them a chewy and stretchy texture while the cheese adds great flavour 🔥
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Sweet potato
Vegan Mozzarella or other cheese
Tapioca flour

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