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Vegan x
Party Food x
 
30min

Refreshing and fruity, this is the perfect sorbet for a summers day. If you can't find fresh raspberries frozen will do!

Recipe by: Sharney

 
35min

Use fresh sprigs of rosemary to garnish this zesty combination of cannellini beans, herbs and spices. Serve with bread and crackers. Borlotti beans can be substituted for cannellini beans.

Recipe by: Bean Education & Awareness Network

 
8hours15min

This delicious dish makes a great dip or entree. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

Recipe by: CSANDST1

 
55min

A colourful salad of eggplant, zucchini, capsicum, asparagus and red onion salad with a red wine vinaigrette.

Recipe by: your mum

 
30min

This is a recipe from Kenya where potatoes are not as common as bananas. They are delicious and healthy.

Recipe by: Victoria M.H.

 
1hour50min

Fresh ripe tomatoes grilled, diced then combined with red onion, garlic, red chillies, lemon juice and coriander. Best served over meats or with corn chips.

Recipe by: BIGDADDY1IL

 
20min

The perfect toasts with drinks before dinner! It's easy to keep all the ingredients on hand since you don't need fresh artichokes.

Recipe by: Zoë Harpham

 
1hour

Caponata is terrific for entertaining because you can make it ahead of time. In fact, it gets better as it sits. Serve it in a bowl surrounded by wholegrain biscuits or toasted sourdough baguette slices. You can also use it to perk up a sandwich filling or enliven a tomato-based pasta sauce.

Recipe by: Patsy Jamieson, Diane Temple

 
No reviews
 
1hour

The base of this delicious spread is simply yellow split peas. When seasoned with cumin, garlic, lemon juice, and fruity olive oil, they are transformed into a mouth-watering dip or spread.

Recipe by: Patsy Jamieson, Diane Temple

 
1hour15min

This is a great dessert for entertaining as it looks dramatic but can be prepared ahead of time, even the day before. Be aware that some pears take a long time to become tender – test with a toothpick, which should slide in easily.

Recipe by: Lynn Cole

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