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Hi.

I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Garlic Mayo (oil-free) + wedges

Garlic Mayo (oil-free) + wedges

FOR THE WEDGES;

Prep time - 5 minutes 

Cook time - 20-30 minutes 

Total time - 35 minutes 


Ingredients; 

2 large carrots 

2 large sweet potatoes 

6-7 regular potatoes (I used yukon gold)

1 1/2 tsp smoked paprika 

1 tsp cumin 

1 tbsp nutritional yeast 

1/2 tsp sea salt 

pinch black pepper 


Directions;

Pre-heat oven to 180 degrees C (350F).

Peel and slice your vegetables in desired wedges.

Steam or boil them for approximately 10 minutes. Until slightly tender.

Place them in a bowl and mix in all the spices and nutritional yeast, making sure its evenly spread.

Place on baking paper in a baking tray, making sure there is only one layer on veg, if theres more use 2 baking trays.

Bake in over for 10-20 minutes, until cooked through and slightly crispy on the outside.

FOR THE MAYO;

Prep time - 15 minutes 

Yields - 250 ml jar 


Ingredients; 

1/2 cup Sunflower seeds

1/2 cup cashews 

3 tbsp lemon juice 

1 tsp apple cider vinegar 

1 tsp sea salt 

1/2 tsp lemon zest 

4 tbsp cold water

1 small garlic clove// 1/4 tsp garlic flakes (optional)


Directions

Soak the cashews and seeds for 2 hours or overnight.

Place everything in a high speed blender and blend on high until smooth.

Enjoy with these oil-free fries.

Hummus

Hummus

Garlic Mayo

Garlic Mayo