This is an elegant dish perfect for a weekend breakfast or brunch. It brings together the spiced and slightly Smokey flavours of the black beans with gooey poached eggs and the sharp acidity of salsa verde served atop an English muffin.
Author: Sean
Pork Wontons with Homemade Chilli Oil
Vegan Cider and Autumn Vegetable Stew
Autumn is the best season for root vegetables like swedes, parsnips and turnips which are perfect for stews. This recipe brings these vegetables together in a rich cider based stew with mustard almond milk. This is a great mid-week meal especially on nights that are cold or rainy. The stew is served with a side of crispy roasted kipfler potatoes.
Vegan Matcha Overnight Oats
Overnight oats area favourite breakfast option for me. They are incredibly easy to make and are a good meal prep option. As with all of my overnight oats recipes, this is 100% vegan and has no refined sugar. The addition of matcha adds a bitterness and complexity that balances the sweetness of the maple syrup. Topping with sesame seeds also adds a crunch.
Vegan “scallop” and Asparagus Risotto
Roasted Fig and Prosciutto Salad
Fig season is one of the shortest and most wonderful fruit seasons. Figs are beautifully complex and bring a unique textural element. Roasting and caramelising figs is the perfect way to bring out its flavours which are complimented here by the richness of prosciutto and offset with creamy ashed goats cheese and bitter rocket. This makes an elegant starter or side salad to impress guests.
