Ceres Organics, 5 Ways With Almond Butter

Vegan Crabless Crab Cakes


For that classic crab-cake style dish, easy as a bar snack, starter with a green salad, sandwiched between lovely fluffy white burger buns for an ultimate meal, I’ve created a CRACKER Ceres based recipe for the whole vegan family. Give it a crack. Mix it up with different fresh herbs, or add feta or greens to give it a boost.


The almond spiked curry mayo is EPIC. I was quite surprised how moreish and banging this was. Works great with vegetables, crudite, and as a salad dressing. Vegans will love this.


Serves 2. 10 min prep time, 10 min cook time

Vegan Crab Cake

1 tin Ceres jackfruit, drain/shred

2 tbsp Ceres vegan mayo

1 cup panko crumb

1 tbsp dijon mustard

½ cup drained corn kernels

1 tbsp Ceres Tamari

3 spring onion, sliced fine

1 tsp Cupboard spices: options paprika, curry powder, chilli flake, turmeric


Sauce: Spicy Curried Cocktail Sauce

3 tbsp Ceres vegan mayo

1 tbsp Ceres almond butter

1 tsp curry powder

1 tbsp Ceres ketchup

1 tsp tamari

Squeeze lemon juice to taste


To Prep

  • mix the jackfruit with the mayo, breadcrumb, mustard, corn, tamari and spring onion. Sprinkle over spices of your choice, I LOVE paprika, cumin and cayenne. Season.

  • Let the mix sit for 5 min, and for the crumbs to absorb the liquid and to create some ‘sticking’. If too dry, add more vegan mayo.

  • press into patties/fritters.

  • heat a non stick pan, add some neutral cooking oil/coconut oil/olive oil, heat to medium and carefully cook for 4min each side. Be careful to check it isn’t too hot as can burn easily.

  • Flip and cook a further 3-4 min. Drain on paper towel and excess oil


Curried Cocktail Sauce

  • Mix all ingredients well, season with tamari and lemon juice.


Crumbed Tofu w Kimchi Dressing, Almond XO Greens


This quick and easy tofu number requires one pan, and little add on ingrediants. I’m always a fan of big flavours and this is one not to miss. Who doesn’t love crispy tofu??! Steamed greens give sustenance and are boosted with my almond butter blackbean “XO” sauce. 100% vegan! And the spicy kimchi salsa works really really well with this. Like I said, big flavours here = WINNER.


Serves 2. 10 min prep time, 20 min cook time


200g Soft fresh tofu, sliced and dry on towel

1 tbsp White Miso (ceres range)

½ cup panko


Almond “XO”/Black Bean Sauce

2 tbsp Ceres almond butter

1 tbsp black bean sauce

Tsp Ceres Rice vinegar

Tsp Ceres Mirin

Tbsp Water

Tsp Sesame oil



Bok choy



Suggested Sides: Kimchi Salsa

1 cup kimchi, fine sliced

Tsp rice vinegar

Tsp mirin

Tsp tamari, sugar & water


  • Smear the tofu w miso

  • Press into the panko

  • In large enough fry pan, heat neutral oil to medium, add tofu and fry 4 min each side til golden, drain on paper towel


Almond XO Sauce

  • Mix all ingredients

  • Toss over steamed greens

  • Garnish with crispy shallots, nuts, fresh chilli and coriander



Steam in a bamboo basket for 3-4 mins, toss with the almond XO sauce



Mix all ingredients, serve with the tofu


Indonesian Winter Pumpkin, Fried Tofu & Almond Butter Curry w Black Beans


One. Pot. Wonder. Did someone say Winter Pumpkin + Tofu + Almond Butter Curry? Helllll Yes. Again, this one is for busy people. I throw this together all in under 10 mins and let it do its thing for 20-25 minutes. I add black beans (you could use red kidney or lentils) and soft boiled eggs for extra protein and for a bit more of a traditional spin.


Serves 4. 10 min prep time, 20-25 min cook time


½ Onion sliced, 3 garlic clove, tbsp sliced ginger

3 tbsp Red Curry Paste

2 tbsp almond butter

1 tin Ceres Coconut Cream

1 cup water

1 tbsp tamari

1 skin on Buttercup pumpkin, seeded, diced

1 tin Ceres Black Beans, drain/rinse

1 bag fried tofu/1 cup firm tofu

Juice of half lemon or lime


  • Heat heavy base deep pot/cast iron slow cooker or le creuset

  • Add tbsp neutral oil/peanut oil, add your onion/garlic/ginger, saute for 5 min

  • Add curry paste & almond butter, stir well

  • Add coconut cream, water, tamari and black beans

  • Bring to boil, cover and reduce to medium heat, cook 20-25 minutes

  • Add tofu after 10 minutes

  • After 20 minutes check the seasoning, add the lemon juice and BOOM. Its ready

  • Garnish with coriander/mint/laksa leaves, peanuts.


Extra: add an 8 minute peeled soft boiled egg per person with the tofu and you really have a winner.


Almond Butter Cheesecake Brownie Bite Sandwich


Brownie Bites

Ceres brownie bites, follow instruction and bake accordingly


Coconut Almond Frozen Cheesecake

1 tin Ceres coconut milk

¼ cup Ceres Maple Syrup

2 banana, frozen in slices

1.5 tbsp almond butter

Pinch Salt



  • In a blender, blitz up the banana with all the ingrediants to make a smoothie like consistency.

  • Add to ice cream churn bowl and mix to ice cream consistency.

  • If you do not have an ice cream machine, freeze for 2-3 hours,  whisking well to ‘churn’.

  • To serve, put the mix  back into a blender for a fro-yo like texture and serve or remove from freezer for a few mins to soften and scoop to sandwich between the brownie bites!

Samuel Campbell