SPEEDY YOGURT AND WALNUT DRESSING

SERVES 1 SALAD

1/2 bunch of chives

1 cup (250 g) soy yogurt, or other plant-based yogurt

juice of 1/2 lemon

1 tbsp. walnut oil

sea salt

freshly ground black pepper

pinch of sugar, or to taste

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 10.7g (1.3g S.Fat)
Carbs: 29.1g
Protein: 12.2g
Sugar: 18.3g
Sodium: 489mg

METHOD

Finely chop the chives. Whisk together the soy yoghurt, lemon juice, and oil until smooth, then fold in the chives. Season the dressing with salt, pepper, and sugar to taste.

FRESH FRUIT YOGURT SUNDAE

SERVES 4 PORTIONS

6 tbsp. (65 g) vegan chocolate chips

2 tbsp. (30 ml) unsweetened non- dairy milk

3 cups (705 ml) plain non-dairy yogurt

2 cups (280 g) sliced banana

2 cups (300 g) quartered strawberries

1 cup (175 g) halved grapes

1/4 cup (40 g) roasted, salted peanuts

1 tbsp. (15 ml) maple syrup (optional)

NUTRITIONAL VALUES

Calories: 330kcal
Fat: 9.3g (1.9g S.Fat)
Carbs: 53.2g
Protein: 13.1g
Sugar: 38.9g
Sodium: 237mg

METHOD

Combine the chocolate chips and non-dairy milk in a small mixing bowl. 45 seconds in the microwave Whisk everything together until it's smooth and combined.

Divide the yoghurt, fresh fruit, and peanuts among four bowls. Drizzle with chocolate sauce and top with maple syrup if you like your yoghurt sweeter.

RECIPE NOTES

Instead of plain yoghurt, use vanilla or a fruity non-dairy yoghurt to make this more dessert-like.