Registrations are now open for the Vegan Expo Christchurch 2023! Visit the website to register or contact the CVS team to find out more. Brought to you by Christchurch Vegan Society – Te Rōpū Whēkana o Ōtautahi.
Chia pudding
Chia pots
Ingredients
- 1 C plant milk we use coconut
- 40 gm chia seeds 1/8th cup plus 1 1/2 tbsp
- 3/4 tsp vanilla essence
- 1 tbsp maple syrup
Making yoghurt (machine method)
Making yoghurt (machine method)
Ingredients
- 250 gm VitaSoy soy milk Protein Enriched
- 1 Solgar 'Advanced 40+ Acidophilus' capsule discard capsule
Instructions
- Ensure the container you are making the yogurt in is clean
Making yoghurt (Easi-Yo method)
Making yoghurt
Ingredients
Making soy yoghurt
- 3 tbsp plain soy yoghurt store bought or use from previous batch
- 1 litre soy milk
Making coconut yoghurt
- 900 ml Kara coconut cream
- 2
Thank you to our volunteers
A huge thank you to those who volunteered at our vegan sausage sizzle at Bunnings Tower Junction last month (January) and at our stall at the Aroha Essence Festival in Loburn over the weekend of January 16. Both events were
…
Fluffy buttercream icing
Fluffy buttercream icing
Ingredients
- 7 1/2 Tbsp 125gm vegetable shortening (e.g.Kremelta), softened
- 7 1/2 Tbsp Tbsp 125gm vegan margarine (e.g. Nuttalex), softened
- 3 ½ C icing sugar sifted
- 1
Soy Whipped Cream
Soy Whipped Cream
Ingredients
- 250 g 250 ml warm soy milk
- 200 g 250 ml refined coconut
Vegan Pavlova
Vegan Pavlova
Ingredients
- Aquafaba/chickpea liquid from can Ceres Organic Chickpeas*
- Organic Chickpeas.
- 1 C castor sugar
Easy vegan donuts
Vegan donuts
Ingredients
- ¼ cup vegan margarine
- ½ cup soy milk
- 2
Apple crisp crumble
Apple crisp crumble
Ingredients
- This apple crisp is just perfect. Sweet and crunchy and spiced just right serve warm with icecream or yoghurt.
For the filling:
- 4 lbs 1.8kg
