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In this Middle Eastern inspired vegan dish roasted sweet potatoes are perfectly accompanied by creamy cashew and lemon hummus and spiced dates that are fried until perfectly golden.
These vegan ‘bocconcini’ balls are a great on top of pizzas or in salads and sandwiches. Before it’s set into shape you can also add this onto pizza bases for a buffalo-style burst of cheesiness, or pour as a cheesy layer in lasagne.
This raw caramel slice from Bryony and Harry Lancaster’s new cookbook Egg of the Universe has been one of the more popular sweets at their café since the beginning. After playing around with it over the years to get the balance of flavour right it’s nicely rich, but not overly heavy on coconut oil as many raw desserts seem to be.
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