Many of us will encounter a plant-based eater this summer – and vegan food producer Flip Grater says it's not the time of year to serve them cucumber sticks and hummus.
The founder of Christchurch vegan deli Grater Goods shares a few recipes with us.
Youssef Iskrane and Flip Grater of Grater Goods Photo: Flip Grater
Vegan Cashew Ricotta
This dairy-free cheese is easy to make and easy to spread on crackers.
Cashew Ricotta Photo: supplied
Vegan Mascarpone
A vanilla-flavoured dessert cream made with tofu.
Photo: Soya Eats
Carrot Lox
Turning carrots into something like smoked salmon is easy with a good peeler.
Photo: supplied
Vegan Spanish Beans
Great with crusty bread, fresh veges or salad.
Photo: Flip Grater
More vegan recipes from the RNZ collection:
Vegan Tray-Bake Nachos
The tofu, mushroom and lentil "mince" featured in this dish is high-protein and super delicious.
Vegan Nachos Photo: Kelly Gibney
Vegan Chilli Chocolate Mousse
With avocados in season, you can whip up this creamy, plant-based dessert in no time.
Valentine's Vegan Chilli Chocolate Mousse Photo: Jess Daniell / Jess’ Underground Kitchen
Raw Strawberry Cheesecake
Once this is in your fridge, you won’t be able to resist sneaking little bits, says Alexandra Tylee.
Photo:
