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Bestowed Colouring Book
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Happi White Raspberry Oat Milk Easter Egg Bar - 140g
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Happi Salted Honeycomb Oat Milk Easter Egg Bar - 140g
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Happi Plain Oat Milk Easter Egg Bar - 140g
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Happi Pistachio Crunch Oat Milk Chocolate Egg - 155g
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Unreal Easter Dark Chocolate Coconut Bars - 300g
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Unreal Easter Dark Chocolate Peanut Butter Cups - 300g
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Cooler Co Blue Balance Yerba Mate - 473ml
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Vegan Recipes
Vegan Pavlova Recipe
Looking for the perfect show-stopping vegan dessert that’s light, luscious, and guaranteed to impress? This vegan pavlova recipe made with Nature’s Charm Coconut Whipping Cream is your answer. Crisp on the outside, marshmallowy on the inside, and piled high with creamy coconut whip and fresh seasonal fruit, it’s pure plant-based perfection. Unlike traditional pavlova recipes made with egg whites and dairy, this version is completely vegan, gluten-free, and cruelty-free, yet just as decadent. The secret to its rich, fluffy topping lies in Nature’s Charm Coconut Whipping Cream, a ready-to-use, silky-smooth alternative that whips beautifully every time. Whether you’re making this dessert for a special occasion, the holidays, or simply to satisfy your sweet tooth, this easy vegan pavlova will become a go-to favourite. Get ready to discover how to make a dairy-free pavlova that’s every bit as dreamy as the classic with just a few simple ingredients and the magic of coconut cream. Ingredients You'll Need: 1 can chickpeas 1 cup organic caster sugar 1 teaspoon almond or vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon cornstarch 1 can Nature’s Charm Coconut Whipping Cream Seasonal Fruits for topping Instructions: The night before, place chickpeas and coconut whipping cream in the fridge. The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for other meals). Using an electric beater, beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix). Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 tablespoon of sugar at a time, raining it in. Beat for 30s between each addition. Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy. Once you’ve reached this point, sift in corn flour and almond extract. Gentle fold through. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready. Top with Nature’s Charm Coconut Whipping Cream and seasonal fruits! Source: Nature's Charm
Juicy Marbles Korean-Inspired Sloppy-ish Joes Recipe
This quick and simple plant-based recipe is our zingy Asian twist on a comfort food classic. Juicy vegan meat is drenched in a tangy, spicy homemade BBQ sauce and tucked between two pillowy brioche buns, alongside crunchy, refreshing cucumber and punchy coriander. It comes together in no time and can be prepared ahead to make your next BBQ experience as stress-free as possible. Ingredients You'll Need: Korean-Inspired BBQ sauce 1 cup / 200 ml soy sauce ⅕ cup / 50 ml water 2 tbsp gochujang (alternatively, you can use Sriracha or other hot sauce) 3 tbsp brown sugar 1 tsp garlic powder 1 tsp ground or fresh ginger (optional—but recommended) 2 tsp rice vinegar or white wine vinegar 2 tsp toasted sesame oil (optional—but recommended for a more toasty aroma) 1 tbsp cornstarch mixed with 2 tbsp water Quick Pickled Cucumbers 1 large cucumber 4 tbsp rice vinegar or white wine vinegar 2 tsp white sugar 2 tsp fine sea salt Pulled Marbles Juicy Marbles Whole-Cut Loin Korean-inspired BBQ sauce To Assemble 8-10 brioche buns 8-10 tbsp vegan mayonnaise 1 cup coriander (de-stemed) 3 tbsp neutral oil or plant-based butter for toasting buns Instructions: Korean-Inspired BBQ Sauce Combine soy sauce, water, gochujang, brown sugar, garlic powder, and ginger in a saucepan and whisk until combined. Bring to a boil, and lower the heat to a simmer. Cook for 5 minutes. Mix cornstarch and water to make a slurry and whisk it into the sauce. Cook for another 1-2 minutes, until thickened. Remove from heat and whisk in rice vinegar and toasted sesame oil. Quick Pickled Cucumbers Thinly slice cucumber, using a sharp knife or a mandoline. Combine sliced cucumbers, rice vinegar, sugar, and salt in a bowl. Mix well to coat and place in the refrigerator while you prepare the rest. Pulled Marbles Cut the Loin into 3 equal pieces. Then cut each piece into 3 slices lengthwise. Brush the pieces with Korean-inspired BBQ sauce. Let it sit in the refrigerator while you build the fire. Once you are ready to cook, carefully arrange the Loin pieces on the grill and cook for 8-10 minutes, until nicely browned on all sides. Remove from the grill and tear apart using two forks. We are looking for a pulled texture. Add the pulled vegan meat into a bowl with the rest of the BBQ sauce and mix to coat evenly. Assemble the Sliders Slice the buns in half, lightly brush with oil or plant-based butter, and toast on the grill for a minute to warm up. Remove the buns from the grill and build your sliders. Spread vegan mayonnaise on the bottom bun and layer with pulled vegan meat, quick pickled cucumbers, and coriander. Spread another layer of mayonnaise on the top bun and close. Repeat with all the buns and serve immediately. Source: Juicy Marbles
Breaded SWAP Chicken Sandwich Recipe
Upgrade your next sandwich by swapping animal protein for SWAP’s tender, juicy plant-based filets. Ingredients You'll Need: 4 SWAP™ Chicken Breasts 1 cup flour ½ cup vegan egg 1 cup Panko breadcrumbs 1 lime 2 Chipotle peppers in Adobo sauce 1 cup vegan mayo 4 buns Shredded lettuce (to taste) Shaved red onion (to taste) Pinch of salt Pinch of pepper Instructions: Set up a 3-step breading station with the flour, the vegan egg and the breadcrumbs. Season each SWAP™ Chicken breasts with salt and pepper. Dredge each filet in flour and shake off the excess, then dip in the vegan egg, and then cover in Panko breadcrumbs. Deep fry the filets at 350°F for 5 to 8 minutes or until golden brown. Finely mince the Chipotle peppers and whisk into the vegan mayo and lime juice. Set aside. Toast the buns. Spread Chipotle mayo on each bun, place a SWAP™ Chicken breast on the bottom bun and top with lettuce and red onion. Credit: SWAP™
Juicy Marbles Lamb on Creamy Bean Puree with Herby Marinated Tomatoes Recipe
As the leaves transform into a tapestry of autumn hues and the air turns crisp, this comforting yet refreshing dish is the perfect way to welcome the season. Creamy, velvety bean purée meets tender, juicy Meaty Meat Lamb, balanced beautifully with a cool burst of herby, tangy tomatoes. It’s a beautiful bridge between seasons, where summer’s vibrancy meets fall’s comforting embrace.Ingredients You'll Need:Herby Marinated Tomatoes 1 cup / 200 g tomatoes of your choice (cut into smaller pieces) 1 cup / 20 g mixed soft herbs (parsley, basil, dill, chives or mint, destemmed and tightly packed) 1 small garlic clove (finely minced or grated) 2 tbsp olive oil 3 tbsp vinegar of your choice 1 tsp salt ¼ tsp cracked black pepper Warm White Bean Puree 2 tbsp olive oil 1 medium-sized shallot 1 garlic clove 1 can white beans (Cannellini, Navy, Butter, or Great Northern) 1/4 cup / 60 ml water 3/4 tsp salt ¼ tsp cracked black pepper Pan-fried Meaty Meat 1 Meaty Meat Lamb-ish 1 tbsp olive oil ¼ tsp salt ¼ tsp cracked black pepper Optional Olive oil and flaky salt (to finish) Instructions: Herby Marinated Tomatoes Finely chop herbs, and cut tomatoes into bite-sized pieces. To a bowl, add crushed garlic clove, salt, cracked black pepper, vinegar, and olive oil. Let it sit for 5 minutes, so that the garlic slightly loses its pungency. Stir in tomatoes and chopped herbs. Cover and place in the fridge to marinate. Warm White Bean Puree Add olive oil, and roughly chopped garlic and shallot to a non-stick pan or pot. Slowly bring up the meat to medium-high, and cook for 4-5 minutes, until slightly caramelised. Add beans, salt, pepper, and water. Bring up the heat slightly, and cook for 3-4 minutes, until warmed through. Transfer to a high-speed blender or kitchen processor and blend until smooth. Transfer back to the pan/pot to keep warm while you prepare Meaty Meat. Pan-fried Meaty Meat Season Meaty Meat on all sides with salt and cracked black pepper. Add olive oil to a non-stick pan and bring to medium heat. Add Lamb-ish, and cook it on all sides until nicely browned, for around 8-9 minutes. Remove Meaty Meat from the pan, and let it rest for a few minutes. Slice into desired pieces. Serving Spoon bean puree on a plate, and spread it around nicely. Add slices of Meaty Meat on top of the puree. Spoon over marinated tomatoes. Add a drizzle of olive oil and a sprinkle of flaky salt to finish. Source: Juicy Marbles
