Plant-Based Supper Club - Summer Mexican Edition EBOOK

Be Good Organics

A beautifully designed recipe ebook of our Summer Edition Supper Club with Mexican inspired recipes: 

  • ENTREE: Mushroom Mince Cos Lettuce Tacos (with avocado and lemon cashew sour cream)
  • MAIN: Fully Loaded Plant-based Nachos (with pineapple guacamole, brown rice, organic corn chips, lemon cashew sour cream, dairy-free cheese, and fresh tomato salsa)
  • DESSERT: Zingy Key Lime Tart (topped with fresh berries, freeze-dried berry crush, and organic coconut yoghurt)
  • PETIT FOURS: Lime & Chilli, and Cinnamon & Cacao Nib Dark Chocolate Buttons
  • TO DRINK: Sparkling orange and rosemary-infused water


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