Beetroot Dip

150/175g vegan cream cheese
4 large boiled and peeled beets roughtly chopped
1 handful fresh mint leaves
1/2 TBSP horseraddish
1TBSP olive oil
1TBSP white wine vinegar


Add cream cheese, beets, mint, horseraddish and vinegar into a food processor and mix until all chopped and combined without lumps of mint beet or cream cheese remaining. (will probably have to scrap down sides multiple times).

Then add oil and salt and pepper to taste.

And serve, goes well with plain salted biscuts/crackers/corn chips and cucumber etc.

Asian Cabbage Noodle Salad

1/4 Wombok cabbage shredded
1 packet fried noddles (check for no egg, Chang's make at least 2 good vegan types).
1/2 cup mixed pine nuts and sunflower seeds

Dressing
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar/sweetener
1/4 cup oil
2 Tbsp Sambal Oeleck/Crushed Chilli

1. Grill/pan fry the nuts and seeds till they are starting to brown.

2. Mix the dressing all together until the chilli and sugar is dissolved/not in lumps

3. Combine everything in a bowl and leave it for 10 minutes. The longer you leave it the more the flavours infuse with everything but the soggier the noodles get.

This is also a great one to experiment with adding different fresh herbs too like coriander, mint, parsley. Also something like fresh chilli's  spring onion, onion, even many stuff like garlic flowers or stuff like that could work really well too.