Go plant based this summer with our mouth-watering recipes with a fruity twist

Go plant based this summer with our mouth-watering recipes with a fruity twist

Fruit is more versatile then ever before with apples making the perfect addition to all manner of dishes, including salad, main meals and desserts.

You can choose from lots of varieties, all readily available at supermarkets nationwide, to create different textures and flavours but there’s nothing quite like a sugary sweet Jazz apple to brighten your summer meal.

Healthy, full of flavour and without a sniff of meat to be seen, these recipes will leave your mouth watering and whet your appetite for light and fresh seasonal dishes without the fuss.

There’s even some dessert options here to keep the kids happy during the school holidays and some that require minimum effort, so why not get them involved in the preparation, too? Kids amused and fed means two jobs ticked off the list!

Jazz apple courgetti salad with a tahini dressing



Edible flowers add colour and bring in summer vibes

Edible flowers add colour and bring in summer vibes

Serves 2-3

● 1 Jazz™ apple

● 1 courgette

● A generous handful of rocket

● 3 tbsp walnuts, roughly chopped

● Pomegranate seeds and edible flowers, to garnish (optional)

For the tahini dressing

● 2 tbsp tahini

● Juice of ½ lemon

● ½ tsp white miso paste

● ½ tsp maple syrup

● 1 tsp apple cider vinegar

● Salt and pepper to taste

  1. To make the dressing, mix together all the ingredients using a small whisk to avoid lumps. Gradually add a splash of water until you reach the desired consistency.
  2. Add the chopped walnuts to a frying pan and toast them on a medium heat for a few minutes until they start to turn golden brown.
  3. Spiralize the apple and the courgette. Transfer them to a large bowl and pour over the dressing. Mix in the rocket. Serve with walnuts, flowers and pomegranate, if using.

Jazz apple & raspberry coconut parfaits



The addition of frozen fruit makes this a refreshing summer treat

The addition of frozen fruit makes this a refreshing summer treat

Serves 2

For the compote

● 3 Jazz™ apples, deseeded and chopped into pieces, plus slices to serve

● ½ tbsp lemon juice

● 1 tsp coconut oil

● ½ tbsp maple syrup

● 170g frozen or fresh raspberries, plus extra for decoration

For the coconut cream

● 1 tin full-fat coconut cream, stored in the fridge overnight

● 1 tbsp maple syrup

● ½ tsp vanilla extract

1. Place the chopped apples, coconut oil, lemon juice and maple syrup into a pan with a dash of water. Cook on a low to medium heat with the lid on for about 10 to 15 minutes.

2. Add the raspberries and cook for another five minutes. Either use the compote as it is, or use a blender to make it smoother.

3. While the compote is cooling down, make the coconut cream.

4. Remove the coconut cream from the fridge and scoop out the thick part, which should sit on top. Don’t use any of the watery parts, otherwise the cream will turn out too runny.

5. Hand-whisk the cream before adding in the maple syrup and vanilla extract. Whip until you have a super creamy and smooth

consistency.

6. When the compote is cold, assemble jars with half the compote and half the coconut cream. Serve with fresh raspberries and

sliced apples.

Kale, Jazz apple & cashew cheese salad



Even cheese lovers will love this vegan 'cheese' version

Even cheese lovers will love this vegan ‘cheese’ version

Serves 2-3

● 1 Jazz™ apple

● 140-210g de-stemmed kale, roughly chopped

● 135g cooked buckwheat (you can also use quinoa)

● 1 pomegranate

● 1 courgette, cut into slices

●A handful of chopped walnuts

For the cashew cheese

● 350g cashews that have been soaked overnight

● 60ml water

● 2 tbsp nutritional yeast

● 1 tsp miso paste

●2 tbsp lemon juice

● Powder from two capsules of probiotics

● 1 tsp onion powder

● 1 tsp salt

● 1 tbsp fresh chopped dill

For the dressing

● 2 tbsp extra virgin olive oil

● 1 tsp balsamic vinegar

●1 tsp lemon juice

● ½ tsp maple syrup

● A pinch of sea salt and black pepper

1. To make the cashew cheese, drain the cashews and place in a food processor. Add the water, nutritional yeast, miso paste, lemon juice, probiotics, onion, salt and dill. Start blitzing, stopping from time to time to scrape the sides. Keep blitzing until you have a creamy consistency.

2. Pour the cheese mixture into a double cheese cloth. Tie the top of the cloth around a wooden spoon or something similar that will keep it suspended over a deep mixing bowl. Cover with a tea towel and leave in a warm, dark place for 16 hours.

3. Transfer the cashew cheese into the fridge and leave for another 24 hours. The longer you leave it, the more it will develop a “cheesy” flavour.

4. To make the salad, mix together the dressing ingredients. Pour over the kale and, with your hands, massage the leaves until they start to wilt and soften.

5. Grill and cook the sliced courgette on a barbecue or hot griddle pan for a few minutes on each side. Add the grilled courgette to the kale with the chopped apple, buckwheat and pomegranate seeds. Mix together. Top with chopped walnuts and a dollop of the cashew cheese.

Caramelised grilled Jazz apples with coconut cream and granola



The added cinnamon can help with controlling your blood sugar, protect you against heart disease and reduce inflammation

The added cinnamon can help with controlling your blood sugar, protect your against heart disease and reduce inflammation

Serves 2

● 2 Jazz™ apples

● 1 tsp coconut oil

● A sprinkle of cinnamon

● 2 tbsp coconut sugar

● 2 tbsp water

For the coconut cream

● 50g creamed coconut (the solid one you buy in a packet)

● 50g plain coconut yoghurt

To serve

● Granola of your choice

● A generous sprinkle of flaked almonds

1. Melt the creamed coconut in a small pan on a very low heat then transfer to a pan and add the coconut yoghurt. Mix until you have a thick cream. Place it in the fridge while you are preparing the rest.

2. Core and slice each apple into four pieces, removing the seeds. Place on a baking tray. Drizzle the coconut oil and sprinkle the cinnamon on top. Bake in the oven at 180ºC for 10 minutes until slightly soft but not too squishy.

3. While the apples are baking, make caramel by placing the coconut sugar and water into a pan and bringing it to the boil. Let it bubble away for about five minutes until it starts to thicken up and become a sticky caramel. Turn the heat off and leave the caramel to one side.

4. Remove the apples from the oven and place them on a hot griddle pan for about two to three minutes on each side.

5. Serve the apples with a generous drizzle of coconut caramel, the coconut cream, granola and flaked almonds.

Recipes developed by plant-based blogger, Happy Skin Kitchen

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