Three-course vegan

Cream of Broccoli Soup

1 large head of broccoli, roughly chopped

4 stalks of celery, sliced

2 cloves of garlic, roughly chopped

1 large white onion, diced

3 tablespoons of olive oil

1/2 teaspoon of Himalayan salt

Pinch of ground black pepper

5 cups of vegetable stock

1 cup of coconut milk (from a can)

Sauté garlic and onion in olive oil until soft

Add celery and cook for a further two minutes

Add broccoli and cook for a further five minutes

Pour over vegetable stock and add seasoning

Bring to boil and then simmer for 15 minutes

Blend until smooth in blender or food processor

Add coconut milk

Reheat and serve hot

guest2Sweet Potato Kibbeh

3 large sweet potatoes

2 cups of bulgur wheat (pourgouri)

2 chopped white onions

1 teaspoon of Himalayan salt

3 tablespoons of olive oil

1 tablespoon of vegan mint sauce

Optional add cumin spice (1 teaspoon)

Peel and boil potatoes for 20 minutes

Mashed the potatoes and add pre-soaked bulgur wheat (you only need to pre-soak it in hot water for a couple of minutes)

Put onions into blender with mint sauce and blend until smooth

Mix everything together

Place in Pyrex and make diagonal lines across the pie

Cook in oven for 35 minutes at 200C

guest3Raw Peanut Butter and Date Protein Balls

2 tablespoons of peanut butter

2 tablespoons of coconut flour

1 tablespoons of date syrup

2 Medjool dates cut into small pieces

Approximately 5 peanuts, halved or crushed (optional)

Mix first three ingredients together

Roll into balls and push dates into the centre and roll again (also half a peanut can fit inside but the balls will get bigger)

Dust with cocoa powder by rolling lightly into powder

Freeze for ten minutes and serve

They can stay in the freezer and you can grab them anytime!

Above quantities make about 8 balls

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