The Vegan Corner

Appetisers and Snacks

Spicy Mango Salad

Scrambled Eggs

Vegan Crepes

Eggplant Parmesan (Melanzane alla Parmigiana)

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Basic Recipes

Vegan Cream

Prepared horseradish

Basic cream cheese

Roasted chestnuts

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Breads and Focaccias

Gluten-free buns

Deep-pan pizza (Easy version)

Deep-pan pizza (Guru version)

Burger buns

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Condiments and Spreads

Salsa Verde

Dr. Greger’s Eight Check-Mark Pesto

Baba Ganoush

Pizza sauce

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Desserts and Sweets

Lemon Meringue Pie

Jammy Butter Biscuits

Mango Panna Cotta

Apple Strudel

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Main dishes

Gluten-Free Gnocchi with Butter & Sage

Mushroom Risotto

Pasta e Fagioli (Pasta and Beans)

Vegan Meal Prep Two – $1 Meals

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Pasta and Grains

Rice-stuffed pumpkin

Quick-fix noodle bowl

Linguine with pepper and leek cream

Traditional Lasagne

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Raw food

Almond milk

Tigernut milk (Horchata de chufa) Raw

Guacamole

Low-fat salad dressing

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Sides and Salads

Vegan Meal Prep One – $1 Meals

Sicilian Caponata

Lentil and okra curry

Eggy potato salad

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Soups and Stews

Minestra di Farro (Spelt Soup)

Cream of corn soup

Rustic mushroom soup

Sweet potato soup

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Beverages

Indian masala chai

Our first green smoothie

Tropical smoothie

Watermelon and vanilla juice

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Cosmetics

DIY Lip Balm

Coffee and coconut body scrub

DIY Deodorant

DIY Face & Body Cream

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