Ingredients Base ½ cup pecans ½ cup dates 1 tbs lime juice Cheesecake 1½ cups cashews, soaked for at least 4 hours ½ cup fresh mint leaves (or use 1 tsp mint extract, or as desired) ¼ cup coconut oil ⅓ cup dates 1 tbs lime juice ⅔ cup water (Optional: 1 tsp wheatgrass powder, for colour) ...
Recipe via the delightful Vie De La Vegan (www.viedelavegan.com/, www.instagram.com/viedelavegan/) Ingredients 3/4 cup rolled oats 1 tbs chia seeds 1/4 cup shredded coconut 250ml pomegranate juice Pomegranate arils, for topping Instructions In a jar, combine the oats, chia seeds, coconut, and pomegranate juice. Leave overnight in the fridge. Stir again before serving. Top with pomegranate arils....
This gem of a fruit makes the prettiest pink puds, as these possets prove. The nutty, zesty crunch of the biscotti makes a tasty foil for the tangy cream. Serves 4-6 For the posset 180ml pomegranate juice 600ml double cream 135g caster sugar Zest of ½ lemon For the biscotti 250g plain flour 1...
To make the lamb braise, heat a little of the olive oil in a saucepan over high heat and fry the lamb, in batches, until well browned. Return all the lamb to the pan with the onion, spices, bay leaves and salt, and stir to...
Preheat the oven to 200°C. Place the pumpkin halves cut-side up on a baking tray. Place the whole unpeeled onion on the tray as well. Place a garlic clove in each pumpkin cavity, then drizzle with the olive oil and pomegranate molasses. Scatter over the...
For the pickled fennel, slice the fennel very thinly using a mandolin or a sharp knife. Place the sliced fennel into a jar. Add the lemon rind, thyme and ginger. In a small bowl or jug, combine the vinegar, honey and water. Pour into the jar,...
Preheat oven to 200ºC. Combine cauliflower and leaves, oil and zaatar in a large bowl. Transfer to 2 large oven trays lined with baking paper and cook, swapping trays halfway and shaking occasionally, for 50 minutes or until cooked through and charred. Meanwhile, to make tahini...
Mix together the tomatoes, red pepper (capsicum) and onion in a large bowl and set aside. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and ⅓ teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix. Arrange the tomatoes...