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    Plant-based basics

    Every kitchen has its tried and true recipes that are the building blocks for many a meal. These plant-based basics are favourites in my household, and if you can master them they'll give your everyday meals a lift.

    I love having a range of pestos, eggless aioli or mayo and other vegan dips or spreads on hand. If you like to meal-prep, try making a few during the weekend to have on hand for weekday lunches and dinners.

    • Sunflower vegan parmesan sprinkle
    • Muhammara - red pepper and walnut dip
    • Chai spiced grapefruit marmalade
    • Edamame and pumpkin seed hummus
    • Green pea dip
    • Easy vegan mayonnaise
    • Coconut butter
    • Harissa paste
    • Kale, almond and sunflower seed pesto
    • LSA: Linseed, sunflower seed and almond meal
    • Olive and pumpkin seed tapenade
    • Eggless aioli
    • My best home made hummus

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    I'm Amber, an enthusiastic cook, food obsessive, mother, writer and photographer based in Hamilton, New Zealand.

    More about me →

    Popular recipes

    • Five seed crackers (vegan and gluten free).
      Easy home made five seed crackers
    • Broad bean falafel with tahini sauce (vegan and gluten free).
      Broad bean falafel with tahini sauce
    • A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.
      French-style lentils
    • A cooked mushroom, onion and lentil pie in its pie tin, sitting on a chopping board. The pastry is golden brown, with a star shaped hole cut in the centre.
      Mushroom, onion and lentil pie
    • Urab sayur: Balinese coconut and vegetable salad.
      Urab sayur: Balinese coconut and vegetable salad
    • Turkish-style coriander (cilantro) and walnut tarator (vegan).
      Turkish-style coriander and walnut tarator

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    Finalist - best food website 2019

    The Foodies: NZ Food Media Awards 2019 logo.
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