Vegan coconut or aquafabia mousse, scones with coconut cream, and hommus (that can have caramelised onion, sweet chilli, or anything added in).

celery and dip

There is a really good white bean hummus on this site – search the recipes

Good vegan recipes in the recipes section; worth a look. 🙂

Wallaby – superfoodie breakfast fruit, and nut slice. All 100% natural vegan

There are some great recipes over at Vegan Cooking website.

PUMPKIN & PEANUT PATE

Approx 1 kg Butternut/Jap pumpkin
½ teaspoon chili powder
2 tablespoons crunchy peanut butter
1 clove crushed garlic
2 tablespoons chopped roasted peanuts
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon vegetable oil

– Cut pumpkin into small chunks, removing rind & seeds. Steam or boil until well cooked, then drain & cool slightly. Place in blender with other ingredients & mix well. Place in containers & refrigerate. Serve with toasted pita bread or chopped celery & carrots. ***Can be made with less peanut butter/peanuts/oil, for a healthier dip. Freezes well.

RAW CHOCOLATE PUDDING
1 avocado – peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)

Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.

CHURROS RECIPE
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.