Here is the ultimate tool to swoon the vegan of your dreams!! Eating vegan and eating a three course sinner doesn’t not have to be expensive. We set ourselves a challenge and here’s the result!


Bruschetta Starter:

  • 2 slices wholemeal sourdough starter
  • 1 clove of garlic
  • half an avocado
  • juice of half a lime
  • pinch of salt
  • 4 cherry tomatoes

Pad Thai Main:

  • 2 portions of black rice noodles
  • 3 cloves of garlic
  • thumb sized piece of ginger
  • 1 red chilli
  • half red pepper
  • half yellow pepper
  • 200g button mushrroms
  • 150g sugarsnap peas
  • half a tin of coconut milk
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • juice of half a lime

Mint Infused Chocolate Mousse Dessert:

  • 100g dark chocolate
  • 75ml boiling water
  • 1 mint tea bag
  • 2 cups ice
  • 2 cups water
  • handful of strawberries to serve


Bruschetta Starter:

  • Rub the garlic clove lightly over the toasted sourdough
  • Mash up half the avocado with the lime juice and spread over the sourdough
  • Top with halved cherry tomatoes

Pad Thai Main:

  • Cook your noodles according to instructions on the packet
  • Chop up all the vegetables
  • Heat 2 tbsp oil in a pan
  • Add the garlic, chilli, and ginger to the pan
  • Cook for two minutes stirring regularly
  • Add in the rest of the veg
  • Pour in half a tin of coconut milk, 2 tbsp of tamari, 1 tbsp maple syrup and the juice of half a lime
  • Drain and rinse the noodles
  • Add the noodles to the veg mixture, mix together and remove from heat

Mint Infused Chocolate Mousse Dessert:

  • Leave the mint teabag in the boiled water for two minutes
  • Take out two equal sized bowls
  • Fill one bowl with equal parts ice and water and the other bowl with the dark chocolate and the mint tea
  • Whisk together the tea and chocolate until it melts
  • Place this bowl on top of the bowl of ice and water and whisk until it form a mousse
  • Serve with the strawberries

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 We are also working hard on new delicious recipes for book no 3! Wohoooo!


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