Sides and Soups — plant built

Creamy beet soup has always been my favorite. It's delicious and the colour absolutely gorgeous! I always cook my potatoes ahead of time when making soup. There's nothing worse than a starchy soup.

Ingredients:

-1 tablespoon avocado oil

-1 medium yellow onion chopped

-3 cloves garlic minced

-2 tablespoon fresh sage finely chopped

-Large pinch of sea salt

-4 cups vegetable broth

-1 pound beets peeled and quartered

-1 bay leaf

-1/2 pound Yukon gold potatoes cooked

-Cashew yogurt, dukkah and full sage leaves for serving

Method:

Heat oil...

The classic Hasselback potato calls for a LOT of butter and in my plant based journey so far, I haven't been able to either create or buy a butter replacement that I enjoy at all. It seems I always end up comparing with the real thing and I always end up being disappointed 

My solution to this problem: change the recipe entirely. The only thing my Hasselback potatoes have in common with the original recipe is the ultra thin slices. But I guarantee you, it is absolutely delicious and the best part is that most people think I...

It certainly requires a bit more time to make your own Baba Ganoush at home, but not only it taste better, you also avoided all additives and it's cost effective!

Ingredients:

-1 large eggplant, sliced into rounds

-1 tbsp avocado oil

-Pinch sea salt

-3 tbsp lemon juice

-2 tbsp tahini

-1 large garlic clove, chopped 

-Add as many drop of Jonny Hetherington Essentials Hot Sauce as you would like to give it a bit of a kick.

Method: 

Set your broiler to high 

Slice the eggplant and arrange on a baking sheet....