Kapow Bao

Recipe: Whizz Bang Bao | Images: Ashlee DeCaires Hot and Sour Eggplant 200ml tamarind puree 475ml sunflower, rice bran or coconut oil (to fry eggplant) 2 large eggplant cut into large dice 8 cloves garlic, crushed 4cm piece ginger, peeled and roughly chopped 2 large onions, sliced 2 red chillies, de-seeded and sliced 10g fresh…

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Vegan Mushroom Tart

Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires The creamy-like filling of this tart is reminiscent of a light fluffy quiche. We’ve topped the tofu filling with garlic sautéed mushrooms, but you could use any number of combinations from cherry or heirloom tomatoes and basil, or leek and pumpkin and in springtime asparagus. Pastry 2 cups flour ½ tsp…

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Vegan Caramel

Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires Your secret weapon sauce! Double it and keep a jar in the fridge to drizzle over anything from cakes, pancakes, yoghurt or fruit. ¾ cup brown sugar 1 cup coconut cream pinch of salt Heat a pan over medium high heat. Add the sugar and stir around the…

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A Meaty Debate

Vicki Ravlich-Horan examines what she eats and its impact on the planet. She asks if continuing to eat animal products is the new version of climate change denial. And is veganism the way forward?   In an age of fake news and agenda-driven ‘documentaries’ it is harder to find and understand the facts of an…

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Nourish Driven

Words and Images: Vicki Ravlich-Horan “How did you fit the car seat in?” This was the first question I got asked when I said I had taken the latest Alfa Romeo for a test drive. It’s a valid question because I too have harboured the dream of owning a sporty Alfa Romeo—red and convertible of…

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