This Indian lassi drink (Ela Vegan) is a dairy-free version of the popular refreshing drink made with yoghurt. This recipe uses plain vegan yoghurt and plant milk, then lends with optional lemon juice and cardamom, and sweetens with maple syrup. If you can’t bear the faff of chopping up a mango, use this simple glass trick to easily get to the flesh, and then simply chop up.
Read up on keeping people & pets safe in the kitchen (many foods including citrus and spices are unsafe around animal friends).
Mangoes obviously aren’t local, but this is a good recipe to use up leftover fruits (and mangoes are apparently the world’s favourite fruit, so it’s not likely that people are going to stop buying them!) Cantaloupe melon can be subbed (store away from other foods, due to salmonella risks). More local seasonal alternatives you could sub with are peaches or nectarines.
a simple recipe for fresh mango salsa
Fresh Mango Salsa (Ela Vegan) is a fresh summery side dish, made with tomatoes, red onion, bell pepper, chilli peppers, lime juice, coriander, salt and pepper.
a homemade (vegan) mango & lime pie
Mango Pie (Ela Vegan) blends a mango-lime jelly filling in a oat/date and nut/seed crust. If you want to make this ‘more local’, you could sub the lime for sharp green organic apples.
a simple vegetable curry with pineapple
Vegetable Curry with Pineapple (Ela Vegan) is a super-simple recipe made with spiced coconut milk (you can use Thai instead of Indian curry powder if wished), and uses fresh, canned or frozen pineapple. Pineapples obviously aren’t local, but this is a good recipe to use up leftover fruits (and you can always use those leftover tinned pineapples in the cupboard). A more local seasonal alternative is green tart apples, which you try as a sub.
recipe for (vegan) pineapple upside-down cake
Pineapple Upside-Down Cake (Ela Vegan) is a true classic, lovely with vegan vanilla ice cream. This is a real childhood favourite to try (just check your glace cherries are free from animal ingredients.
