This easy recipe for homemade pasta will have you feeding the masses like a real Italian mamma in no time!Read More
You can now pick up your favourite Mokhado oils on the go at 250 Marks and Spencer food stores around the United Kingdom. To celebrate, Marks and Spencer Chef Jon Jones dreamed up this guilt-free coconut and almond milk-based panna cotta, made with our sweet and nutty Macadamia oil.Read More
If you're looking for hearty centrepiece to a vegan or vegetarian holiday meal, this 'domino' potato pie will do the trick. It's got it all - crispy potato bits, creamy sauce, and a generous filling. The golden saffron hue makes for a really bright and happy dish, not to mention the fun of stacking potato slices like little dominos!Read More
Knowing how to cook up a few simple sauces in a flash is a real super power in the kitchen! After all, the perfect sauce can turn any ingredient into a gourmet meal. We’ve selected our three favourite staples: tomato sauce, green pesto and creamy béchamel, with super quick fixes for whipping up each on in no time.
Let’s stir with a Napoletana-style tomato sauce that’s absolutely packed with satisfying umami flavours.Read More
Pesto could just as well be called ‘culinary magic’. It’s super versatile, super easy to make and always absolutely delicious. Here’s a recipe that is quick to prepare and packs a green veggie punch.Read More
Sometimes brilliant flavour harmonies appear in totally unexpected combinations of ingredients. And so it was with a tub of fresh gooseberries in the fridge, that we came up with this surprisingly exotic and moreish pasta dish. There’s a nice kick from the mustard, a slightly tart sweetness from the berries, and a deeply satisfying basil undertone.
We dare you to try it!Read More
As one of the French cuisine’s ‘Mother Sauces’, the humble béchamel or ‘white sauce’ faces uphill battles when it comes to vegan or allergen-free cooking. Typically make from cow’s milk, butter and wheat flour, it sets off a few alarm bells for friends and family with food intolerances.
For our plant-based version, we’re using some alternative ingredients that make for a super easy and wonderfully creamy sauce, here prepared with a heady bit of spice and served with shiitake mushrooms and beetroot spirals.Read More
Finding it hard to find gifts for your vegan and vegetarian foodie loved ones this Holidays season? Look no further than our colourful new gift sets with those very friends and family members in mind!
Our delicious range of pure and healthful cold-pressed extra virgin oils make for versatile gifts for avid foodies. Plus, we've created a beautiful little recipe booklet to go with every gift set, including eight carefully curated vegan, family-friendly recipes.
The Drizzle & Dip Duo
Drizzle, dip, fry and bake - any dish will benefit from this versatile pair of healthful oils. Great for high heat cooking and packed with good fats and Vitamin E, our delicious duo sets the tone for a delicious meal every time.
Includes: Avocado & Macadamia Nut Oils, plus our 'Tasty Weeknight Meals' recipe booklet featuring 8x vegan meal ideas for the whole family.
Find your perfect gift over in the shop now >>
The Tasty Kitchen Trio
Fry, grill and bake your way to tasty perfection with this beautiful trio of healthful, extra virgin oils. They're high in good fats and Vitamin E, with every spoonful delivering a delicious nutty flavour straight from the grove.
Includes: Avocado, Macadamia Nut & Apricot Kernel Oils, plus our 'Tasty Weeknight Meals' recipe booklet featuring 8x vegan meal ideas for the whole family.
Check 'em out over in the shop now >>
Every now and again one of those days strike. You know what we’re on about… The kind of cold, hard, long day that can only be soothed by a prize bowl of delicious, comforting, umami-packed, creamy soup. It warms you up, fills you up, and lifts your spirits right from the first spoonful.Read More
Rather than a conveniently scheduled night of the year, the tokoloshe doesn't wait for Halloween to play his tricks. Just in case he gets any ideas about Halloween parties, we've make a special supper that would appease scary creatures and refined taste buds alike. Be sure to make the bloodied carrots and teeth frighteningly bright, and you might just ward off any tricks this All Hallow's Eve!Read More
Salads are not only for summer. In fact, we have them all year round with all kinds of seasonal ingredients. So to ensure your conversion to a four seasons salad eater, we'll let you in on our favourite salad secrets:
(1) Always combine different kinds of leaves - cos for crunch, butter leaf for texture and rocket for flavour. It really makes all the difference. Is there any plate more boring that one where you're chasing around the last tasty tomato in a sea of bland iceberg lettuce...?!
(2) Add some umami! Whichever vegetables or even fruit you're using, make sure to roast some of it beforehand with plain old salt, pepper and olive oil. Really concentrates the flavour. Add some salty cheese or lightly fried tofu, or lightly splash some good quality balsamic vinegar or soy sauce over before serving.
(3) Don't forget about sour and bitter flavours! It really off-sets the sweetness of vegetables and fruit, and brings a bit of zing to your palate. Squeeze a lemon over for some acidity, add some zest for fragrance, or include a bitter tone with torn up pieces of grapefruit.
Ingredients, for 4 people
1 large pouch mixed salad greens (cos, butterleaf & rocket work well)
350g butternut, sliced
200g cherry or rosa tomatoes, on the vine
100g beetroot, thinly sliced (raw or cooked)
100g Greek sheeps milk feta, cubed
1 punnet of salad herbs & flowers
1/2 lemon, juice & zest
Salt & Pepper, to taste
- Pre-heat the oven to 180°C, and line a baking tray with baking paper.
- Scatter the slices of butternut onto the baking tray and sprinkle with the cinnamon, some sea salt and pepper. Drizzle with 1 tbsp Apricot Kernel or Macadamia oil and toss to coat.
- Roast in the oven for 45 minutes until cooked and crispy round the edges. Remove and let cool. (Easy cheat: microwave butternut pieces in microwaveable container on high for 5 minutes beforehand to reduce roasting time.) Once cooked, place aside to cool.
- Thinly sliced the beetroot (raw for crunch, or cooked if you prefer). Halve the cherry tomatoes.
- Now prepare the salad. Place ¾ of the salad leaves onto a platter and top with the cooled roasted butternut.
- Add the cherry tomatoes, beetroot and feta cubes. Then add the last handful of leaves.
- Zest and squeeze the lemon over the salad, and drizzle with the rest of the oil. Season with salt and pepper to taste
- Lastly, sprinkle your herbs and flowers over the top to add sweetness and colour, and serve.