Recipe Ideas

This selection of recipes have been tested for our cookbooks. Our books contain delicious, quick & healthy vegan recipes, time saving tips and some nutritional info to propel you on your plant powered journey.

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Oh-mega Pancakes

Probably the most nutrition rich pancake you would ever make, and it doesn’t taste like it. This badbwoy can sneak its way onto any brunch menu and will leave you nourished like no other. These are american style but pancakes, they are light, fluffy and more-ish.

Hemp Powder is a great supplement as it has an ideal omega 3-6 ratio. Adding a bit to these pancakes is a great way of introducing this to a fussy eater or child. Who said brunch cant be nutritionally beneficial?

Prep Time:

10 minutes

What you need:

Non-stick pan  | Spatula | Bowl | Whisk | Blender


1 cup spelt flour

¼ cup hemp protein powder

½ cup dates

½ banana

1 tbsp sea moss *optional

1 cup coconut mylk

1 tsp baking powder


  1. Sift spelt flour, hemp powder and baking powder into a bowl
  2. In blender, blend dates, banana, sea moss gel and coconut mylk into a smoothie
  3. Mix together in large bowl , you want a thick consistency of a dense smoothie
  4. Preheat a pan on a medium – high heat and lightly grease
  5. Pour ¼ cup of batter on the pan, wait until bubbles form on the surface and flip
  6. Serve with toasted nuts, chopped fruit and some maple or date syrup
  7. These can be kept warm in an oven at 100℃ until ready to eat

Wendell’s Walnut Pâté

This pâté is rich and oaky, with a lemon zing. We like keeping a jar of this in our fridge for snacking on with a kale kracker, or including in a bangin’ sandwich. Walnuts are antibacterial and contain omega-3, so are great for your immune system and healthy brain function. Only taking 10 minutes to prepare, it’d be rude not to.


  1. Toast nuts in a pan over the hob until they start to release their oils and smell nutty, approx. 5 minutes
  2. Simultaneously heat up roughly chopped mushrooms in an oiled pan with star anise, cloves and garlic

* If you have more time and would rather have less washing up, then wait until nuts are toasted and then use the same pan.

  1. Put ¾ of your toasted nuts, mushrooms, garlic, parsely, lemon juice, rapeseed oil and truffle oil into your blender. blend and then add remaining nuts, roughly crushed at the end. Sprinkle with salt and pepper to taste

* This keeps in a glass jar in the fridge for 1 week.

Prep Time:

< 10 minutes

What you need:

1-2 pans | Sharp knife | Blender | Glass jar (for storage)


2 cups of walnuts and Brazil nuts

3 big mushrooms

1 clove garlic

1 tsp star anise

5 cloves

1 cup parsley

½ lemon juiced

1 tbsp truffle oil

3 tbsp rapeseed oil

½ tsp salt & pepper to taste

Goji Sunrise

Go on, be a ‘G’ with this goji berry powerhouse! Prof. Li Qing Yuen is recorded by the Chinese government to have lived for 252 years, with a diet of mainly goji berries and herbs… just sayin’.

Goji berries can help to maintain healthy blood pressure and have a sweet twang. Mixed with papaya, this smoothie will set your day off right.

Papaya is antibacterial, anti-inflammatory and stimulates the immune system. Often people will throw away a papaya’s seeds but they are missing out. A fruit is a carefully balanced organism and each part is necessary to create a healthy harmony. The seeds of a papaya are firey and taste a lot like rocket (arugula). When consumed with the sweet flesh, they create a delicious flavour sensation. Give yourself a bright start by waking up with a Goji Sunrise.


¼ cup papaya

⅛ cup goji berries

⅓ banana

⅛ avocado

¼ cup agave

1 tbsp sea moss gel *optional

1 tbsp hemp powder

300 ml water

Prep Time:

8 minutes

What you need:


Thyme Salt

This is a really quick and easy way to liven up any dish. The salt can be stored in a glass jar and keeps for ages. Thyme dried on the stalk has a far superior aroma and taste compared to the loose leaf option, so you decide.

Thyme is a quintessential flavour used in Caribbean cooking and it can be easily grown. It is aromatic, fresh and adds a complementary cool calm to the fire of scotch bonnets and chillies. To create a more unique salt flavour, we blitz up smoked thyme and pink himalayan salt. Don’t panic, smoked thyme is just a dried stalk burnt on your hob for that smokey flavour.

In combining salt with a herb you end up using less salt which is good for your heart and blood pressure. It is also worth remembering that Himalayan pink salt is active so its flavour continues to develop. As Mama used to say: ‘you can always add salt but you can’t take it away’. So use carefully and add at the end of your cooking!


  1. Lightly char some thyme while on the stalk over an open flame or with a lighter
  2. Blend dried thyme and salt together in a blender, or pestle & mortar
  3. Store in a sterile glass jar

*This will last in your cupboards for 2-3 weeks.

Enjoy this sprinkled on freshly made popcorn, or on your avocado on toast or simply on a baked potato with some olive oil.


4 minutes

What you need:

Mortar & pestle | Glass jar 


¼ cup Himalayan pink salt (rock sea salt also works with this)

3 tbsp dried thyme (dry fresh thyme yourself, just hang it up in the kitchen. Forget the pre bought dry stuff)

Pesto Presto

We loved pesto before becoming plant-based, so we weren’t about to give it up because of parmesan cheese. Our version has flavour layers, using both mint, basil and two kinds of nuts. We normally toast our nuts before using them as it releases more flavour. But you do you.

Basil is native to India and Asia as well as parts of Africa, it contains blood clotting vitamin K and a healthy dose of vitamin A which is great for your skin. Basil is actually a member of the mint family, so it make sense to have mint in our recipe. Think of this pesto as a family reunion.

Pesto Presto is a great addition to any Pasta or Pizza. It’s also a wonderful marinade for portobello mushrooms, just apply to the gills and grill for a fast delicious munch.


  1. Combine all ingredients in a food processor or a pestle and mortar
  2. Blend or crush until it becomes a textured paste
  3. Add olive oil
  4. Season to taste

Prep Time:

< 10 minutes

What you need:

Pestle & Mortar or Blender | Baking Tray


100g basil

handful of mint

½ cup toasted walnuts

2 cloves roasted garlic

¼ cup toasted pine nuts

½ cup olive oil

1 tsp salt

1 tsp pepper