RAW NUT BLUEBERRY TART

Serving Size: 8

Ingredients:

for the base

• 2 cups of walnuts
• 2 cups of sliced almonds
• ½ cup of maple syrup
• ½ cup of chocolate powder
• 12 dates 

for the custard

• 3 cup of sliced almonds
• 3 cups of cashews
• 4 dates
• ½ cup of raw brown sugar
• Blueberries

How to make:

1. Soak nuts for the custard in water for 30mins
2. Place all ingredients for the base in the food processor and blend until crumbled
3. Place mix in silicone trays (with a round shape) and put in freezer until hard
4. Blend soaked nuts with dates & sugar
5. Take silicone trays out of freezer and fill them with vegan custard
6. Sprinkle a little bit of chocolate powder and add blueberries for decoration

SWEET POTATOES, VEGAN CHEESE & POMEGRANATE TART

Serving Size: 6

Ingredients:

• 2 sweet potato
• Pizza dough
• Flat leaf parsley
• Something for Jess’ vegan cheese
• Pomegranate
• Sliced almond
• Olive oil & sea salt

How to make:

1. Slice two sweet potatoes into round pieces and place them in the oven at 180º for 30 min
2. Spread the dough and place it in your favorite baking tray
3. Cook dough in oven at 180º for 30 mins to create the tart base
4. Spread the vegan cheese on the tart
5. Place the roasted sweet potatoes around the tart
6. Chop and add parsley
7. Add pomegranate
8. Sprinkle sliced almonds
9. Drizzle olive oil & pinch of salt

CHRISTMAS PITHVIERS

Serving Size: 8

Ingredients:

• ½ pumpkin
• 500g spinach
• 2 cups of unsalted almonds
• Puff pastry sheets
• Olive oil & sea salt

How to make:

1. Take four puff pastry sheets out of the freeze, all to thaw to become soft and manageable
2. Chop pumpkin and roast it in the oven for 30min at 180º
3. Cook spinach in pan with olive oil & salt for 5 minutes on medium heat
4. Crush almonds
5. Shape puff pastry into 16 circles with cookie cutter shapes
6. Use 8 circles to create the base and place the pumpkin on
7. Add spinach & crushed almonds on top
8. Use the other 8 puff pastries to seal
9. Decorate pastry with spiral lines drawn from the top outwards with the point of a knife
10. Place in oven @180º for 30mins
11. Enjoy

JACKFRUIT TART

Serving Size: 8

Ingredients:

• 8 mini corn tortilla
• 500g of confit jackfruit
• Something for Jess’ vegan cheese
• ½ bunch Parsley
• 1 Spanish onion
• 1 cucumber
• Chilli flakes
• 1 clove of garlic
• Olive oil & sea salt

How to make:

1. Using a round cookie cutter to cut mini tortilla into circles
2. Place in the oven at 180º for 10 min until crispy. Set aside
3. In a blender place parsley, oil, sea salt & garlic and blend until smooth. Then mix with Something for Jess vegan cheese
4. Shred confit jackfruit
5. Finely chop Spanish onion & cucumber
6. Add to the tortilla the green cheese, jackfruit, onion & cucumber
7. Add a sprinkle of olive oil, sea salt & chilli flakes and you’re ready to eat it all!!

MIXED BERRY JAM CHOCOLATE BROWNIE

Serving Size: 8

Ingredients:

for the base

• 5 cups of almond meal
• ½ cup of coconut oil
• ⅛ maple syrup
• ½ cup of Cacao powder
• 1 tbs of baking powder
• ½ cup walnuts
• 1 tbs of vanilla essence
• ⅙ cup of water
• ½ cup Icing sugar
• 6 dates

for the inside

• Mixed berry jam (we love this, but you can choose your favourite filling)

How to make:

1. In a food processor, place all ingredients for the base and blend until smooth
2. Put a layer of the mix inside silicon trays
3. Add 1 spoon of your favorite jam
4. Cover again with chocolate mix
5. Place in oven for 30mins @ 180º
6. Let cool
7. Sprinkle with icing sugar
8. Yum

MUSHROOMS, WALNUTS & SPINACH STRUDEL

Serving Size: 8

Ingredients:

• 3 field mushrooms
• 2 cups of walnuts
• ½ cup of soy sauce
• 250g of spinach
• Sea salt & olive oil
• 2 sheets of puff pastry

How to make:

1. Take two puff pastry sheets out of the freezer, let them thaw till soft.
2. When soft press edge of two sheets together to create one long piece of puff pastry
3. Place all dry ingredients in a food processor and blend. Add the mix to a pan and cook for 5 mins with salt oil & ½ cup of soy sauce
4. Cook spinach for 5 mins in a pan with olive oil & salt
5. Spread blended dry mix in the centre of the puff pastry
6. Add spinach on top
7. Roll pastry to become a strudel
8. Sprinkle sesame seeds on top
9. Place in the oven for 30mins @ 180º
10. Let it cool
11. Slice & enjoy the party

SALAD: CAULIFLOWER, GRAPES, ORANGE, PECANS & SILVERBEET

Serving Size: 8

Ingredients:

• ½ cauliflower
• ½ bunch of silver beet
• 1 bunch of little jem green lettuce
• 1 orange
• 2 handfuls of grapes
• 1 cup of pecans
• Dressing: sea salt, olive oil & grain mustard

How to make:

1. Place chopped silver beet in a pan with sea salt & olive oil for 5 mins
2. Bring a pot of water to boil and steam chopped cauliflower until ready
3. Place in a bowl all ingredients and mix with dressing
4. Mmmmmm 🙂

PEANUT BUTTER CUP

Serving Size: 6 – 10

Ingredients:

• 1 block of Lindt 90% dark chocolate
• 1 tbs of coconut oil
• Something for Jess organic peanut butter

How to make:

1. Melt chocolate with coconut oil
2. Put a layer of this mix on silicon trays and freeze for 10 mins
3. Take out of freezer & place SFJ peanut butter
4. Cover with the rest of melted chocolate with coconut oil mix
5. Place in freezer again for 20mins

Note: these bites melt very quickly so best enjoyed straight away

SALAD: CUCUMBER, EDAMAME, GREEN CABBAGE & CASHEW

Serving Size: 8

Ingredients:

• 1 cucumber
• 200g of edamame
• 1 green cabbage
• 1 cup of crushed cashews
• 1 head of little green jem lettuce
• Dressing: sea salt, olive oil and lemon grass paste

How to make:

1. Steam edamame until ready
2. Shred green cabbage
3. Chop a head of little jem lettuce green (very crunchy!)
4. In a bowl combine these ingredients & cashews
5. Add the dressing
6. Done!

COCONUT SPICY CHAI COOKIES

Serving Size: 8

Ingredients:

• Soy Milk
• Something for Jess’ spicy chai
• ½ cup of vegan butter
• 1 cup of shredded coconut
• ½ cup of raw sugar
• 2 cups of plain flour
• ½ cup of maple syrup
• Teaspoon of baking soda
• Teaspoon of bi-carbonate soda

How to make:

1. Brew soy milk with Something for Jess spicey chia then set aside until cold
2. In a bowl, combine vegan butter, raw sugar until soft
3. Add 1/2 cup spicy chai, ½ cup of shredded coconut then all the flour, baking soda, bi-carb soda until you have a pliable dough
4. Make dough into balls and roll them in left-over shredded coconut
5. Place in the oven for 10 min at 180º
6. Devour.

SALAD: HERBY POTATOES WITH VEGAN CHEESE

Serving Size: 6

Ingredients:

• 1kg of baby potatoes
• 1 Spanish onion
• 1 bunch of parsley
• Sea salt & olive oil
• Something for Jess Vegan Cheese

How to make:

1. Bring to boil a pot of water and cook potatoes until soft
2. Strain then wash with cold water
3. Chop parsley and onion
4. In a bowl, combine all ingredients
5. Serve

SALAD: CARROT, BEETROOT & FENNEL

Serving Size: 8

Ingredients:

• 2 carrots
• 2 beetroot
• 1 fennel
• Mixed leaf lettuce
• Dressing: sea salt, olive oil and lemon pepper mix

How to make:

1. Slice beetroot and place in oven for 20mins @ 180º
2. Slice carrots and fennel
3. In a bowl combine the ingredients with some fresh mixed salad of your choice
4. Add dressing & a sprinkle of lemon pepper
5. Ready for you friends!