YIELD: 1 1/2 cups (1 Servings)
PREP: 2 mins
COOK: 1 min
READY IN: 3 mins
Luscious and creamy are the best words to describe this smoothie...
Ingredients
2 bananas chopped and frozen
2 mangoes flesh only
2 passionfruits pulp only
1/2 cup filtered water
1/2 cup ice
Instructions
Blend for 1 minute until smooth and creamy
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: Makes 8 fritters
Ingredients
1 1/2 Cups Quinoa or Brown Rice FLOUR
2 Tbsp Nutritional Yeast Flakes
1 Tsp Baking Powder
1 Tsp Coriander Seeds Ground or Simply Ground Coriander
1/2 Tsp Cumin Powder
2 Medium Zucchinis Grated
1/2 Cup Vegan Cream Cheese Or Plain Vegan Yoghurt
1/4 Cup Water
Chili Flakes Optional
Salt and Pepper to Taste
Instructions
In a large bowl, mix all ingredients together; you may need to add a little bit more water if it's too dry
Form into balls using your hands
Cook over a medium heat in a non-stick pan for 3-6 minutes on each side, flattening out with a spatula
Flip onto a plate and serve warm with sweet chilli sauce
COURSE: Appetizer
SKILL LEVEL: Beginner
YIELD: Makes just over 2 cups
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
1 1/2 Cups Coconut Oil Melted Gently in a sink of warm water
1/2 Cup Coconut Butter Melted as Above
1/4 Cup Coconut Sugar
1 Cup Raw Cacao Powder
2 Tsp Maca Powder
1/4 Tsp Sea Salt
Instructions
Pour melted coconut oil and butter into a blender, then add sugar and blend until dissolved
Add remaining ingredients and mix until well combined
Pour into sterilised jars and allow to set in the fridge overnight, then serve at room temperature
The chocolate butter will last about 3 weeks in the fridge
COURSE: Snack
SKILL LEVEL: Beginner
YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 55 mins READY IN: 1 hr 5 mins Ingredients 1 Tbsp Coconut Oil 2 Leeks White Part Only, Sliced Finely 1 Cup Finely Diced Eggplant 1 Carrot Diced 1 Cup Button Mushrooms Sliced Finely 1 Can Crushed Tomatoes 1 Tbsp Tomato Paste 1 Tsp Nama Shoyu (Optional) 1/2 Cup Peas 1/2 Tsp Dried Rosemary 2 Bay Leaves Pinched Smokey Paprika Cracked Pepper 1/2 Head Cauliflower 1/2 Cup Diced Sweet Potato (Optional) Instructions In a large soup pot, heat coconut oil Sauté leeks until soft, then add eggplant, carrot, mushrooms and crushed tomatoes Simmer on high, and add a few tbsp of water if the liquid gets too low Add tomato paste, nama shoyu, peas, rosemary, bay leaves and paprika and simmer until carrots are soft; about 20 minutes When the vegetables are soft...
YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 1 hr 5 mins READY IN: 1 hr 15 mins Ingredients 1 Cup Red or White Quinoa Rinsed & Drained 2 1/2 Cups Water 1 Small Red Chilli Sliced & De-Seeded 1 Purple Carrot Sliced 1 Carrot Sliced 1 Zucchini Sliced 1 Spanish Onion Quartered 4 Slices Butternut Pumpkin 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 a Lemon Fresh Pepper Black Sesame Seeds Good Quality Extra Virgin Olive Oil Tahini Fresh Hommus to Serve Instructions Pre heat oven to 200ºC Roast vegetables for 50-60 minutes or until cooked, but not too soft In a large pot, cook the quinoa in the 2 cups of water for 15 minutes Add the chilli and...
