Avocado & Hummus Frozen Lollies (vegan)
- 2 Avocados, peeled and chopped
- 100 g Hummus
- 1 tsp Dijon mustard
- 1 tsp Crushed garlic
- 1 Lemon, juice and zest
- Pinch of sea salt
- Freshly ground black pepper
- Sesame seeds to garnish
- To make, place all the ingredients in a blender and blend until smooth and pourable. Add a few of teaspoons cold water if necessary.
- Pour into popsicle moulds and freeze for 6-8 hours.
- Unmould, dip into sesame seeds to garnish and keep chilled until ready to eat.
Recipes we’re loving:
Try these deliciously rich Beet & Choc Brownies! Recipe by co-founder of Plushi, Carin Brink
Try this quick and healthy recipe by food stylist and editor of TFG’s MyKitchen magazine, Chad January
Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox
Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.