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Winter Warmer – one pot Soup of the season

Half a squash 2 carrots 1 onion 1 fresh fennel A splash of oil – any works 3 cloves of garlic S&P, curry spices (optional) 1 cup vegetable stock 1 bottle of Little Island Cashew Cream Cut the squash in half, remove the seeds, chop into cubes Chop the garlic and remaining vegetables into similar size pieces. Save the fennel fronds for a garnish. In a 5L stock pot, warm a splash of oil and add the onion, garlic, spices (if using), salt and pepper and fry until fragrant. Add the fennel, carrot, and squash, allowing a few minutes in between each addition to let the vegetables take on a little colour. Add the vegetable stock, Little Island cashew cream,...

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Quick & easy plant based Creamy Mushroom Pasta

1 bottle of Little Island Cashew Cream 200g mushrooms 2 cloves of garlic 200g of pasta of your choice ½ cup veggie stock Handful of fresh herbs of your choice. We used chives but parsley, dill or even tarragon would be great too! Sprinkle of lemon zest if you have got it Salt & Pepper 1 tbsp oil – any works Cook the pasta until al dente (when it has still got a bite to it!). Put aside 1 cup of the pasta water, then strain and put it aside. While the pasta is cooking, finely chop the garlic cloves, slice mushrooms, and chop the herbs of your choice. Put your frying pan on medium heat. Once it’s hot, add...

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Carrot Soup

serves 4 / gluten free 1 tbsp oil 1 onion, diced 3 cups gf vegetable stock 5-6 large carrots, diced dash maple syrup (optional) dried chili, parsley or coriander and natural yoghurt (not optional) for garnish Gently fry onion in oil in a large heavy pot. When translucent, add carrots. Fry for a few minutes before adding stock. Bring to boil then turn down heat and simmer until carrots are tender. Using a stick blender or by carefully ladelling into an upright blender, puree until smooth. Garnish with black pepper, finely chopped parsley or coriander and a dash of Little Island Natural yoghurt.

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Banana Breakfast Cakes

serves 2 / gluten free Dry 1 cup chickpea flour 1/2 tsp cinnamon 1/4 cup roughly chopped walnuts 1/8 tsp baking soda pinch salt Wet squeeze lemon 1 small banana, mashed 1 tsp vanilla (optional) plant milk or water 1 tbsp oil Combine all dry ingredients in a bowl. Add enough milk or water to make a thick batter. Add lemon and fold to combine. Add remaining wet ingredients and fold to combine. Heat oil in a frying pan over a medium-high heat, scoop large spoonfuls into the pan (I can fit three in mine) and spread to about 1cm thick. Turn heat down to medium-low and cook until brown underneath (will start to look dull at the edges) then...

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Simple Overnight Oats

serves 2 1/2 cup oats 1/2 cup milk or water 1/4 cup berries To serve: cinnamon banana walnuts brazil nuts berries spirulina maple syrup Combine oats, milk or water and berries. Stir to combine, cover and leave overnight. Serve with fresh fruit and a selection of toppings, or just as is (but best with our yoghurt)…obviously.  

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