3-INGREDIENT PANCAKES
Serves 2
◆ 1½ cups rolled oats
◆ 1 ripe banana
◆ 1 cup unsweetened almond milk, to serve
◆ Blueberry compote (see tip)
◆ Fresh fruit (banana, blackberries)
1│Place the rolled oats in a blender until you reach a fine flour consistency.
2│Add the banana and almond milk and blend until everything is smooth.
3│Heat a non-stick frypan (or lightly grease if required) on a low-medium heat. Pour ¼ cup of the batter into the pan to form each pancake. Allow to cook for 3 mins or until bubbles begin to form. Flip and cook on the other side for 2–3 mins. Repeat until you’ve used up all the batter.
4│Serve the pancakes topped with the blueberry compote and fresh fruit.
➜ The batter will thicken on standing due to the oats. If it becomes too thick, simply add 1 tbs of water or almond milk and blend until it returns to a pourable consistency.
Tip: Blueberry Compote Combine 200g of blueberries and 2 tbs of freshly squeezed orange juice in a saucepan over medium heat. Bring to the boil, then reduce heat and allow to simmer for 10 mins until mixture thickens. Lightly mash the blueberries with a fork. Turn off the heat and cool completely. Store in the fridge for up to 1 week.
ROAST CAULIFLOWER AND LENTIL SALAD
Serves 2
◆ 1 head cauliflower, separated into florets
◆ 1 tbs olive oil
◆ 1 tsp smoked paprika
◆ 1 tsp ground cumin
◆ ½ tsp onion powder
◆ ½ tsp garlic powder
◆ ¼ tsp sea salt
◆ ¼ tsp ground black pepper
◆ 1 can (400g) lentils, drained and rinsed
◆ ½ small red onion, thinly sliced
◆ 10 cherry tomatoes, halved
◆ 1 cup firmly packed rocket
◆ 1 tbs lemon juice
◆ ¼ cup creamy lemon tahini dressing (see tip)
◆ ½ cup walnuts, finely chopped
◆ Sesame seeds
1│Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
2│In a large bowl, place the cauliflower florets, olive oil, smoked paprika, ground cumin, onion powder, garlic powder, sea salt and black pepper. Mix until cauliflower is well coated in the oil and spices.
3│Spread the cauliflower evenly over the baking tray and bake for 25 mins or until golden and tender.
4│In the meantime, place the lentils, red onion, cherry tomatoes, rocket and lemon juice in a bowl and toss together.
5│When cauliflower is ready, gently mix through the salad. Transfer the salad to a plate, drizzle on the creamy tahini dressing and sprinkle with the walnuts and sesame seeds. Enjoy immediately!
➜ Feel free to add in your favourite grain, such as quinoa, for a more filling salad.
Tip: Creamy Lemon Tahini Dressing Place 1/4 cup of tahini, 1 tbs of lemon juice, 2 tsp of pure maple syrup, 2–3 tbs of water, and 1/4 tsp of sea salt in a small bowl and whisk until smooth. Store in fridge for up to a week.
NAKED BURRITO BOWL
Serves 2
◆ ½ cup TVP (see note)
◆ 1 small red onion, diced
◆ 1 can black beans, drained then rinsed
◆ 2 tbs tomato paste
◆ 1 tsp smoked paprika
◆ ½ tsp garlic powder
◆ ½ tsp dried mixed herbs
◆ 1 tbs soy sauce
◆ ⅛ tsp ground black pepper
◆ Salt, to taste
◆ 2 cups cooked brown rice
◆ 10 cherry tomatoes, halved
◆ ½ cup corn, drained then rinsed
◆ 1 small cucumber, roughly chopped
◆ Mixed salad leaves
◆ Guacamole
◆ 2–4 tbs vegan sour cream
◆ Fresh coriander, roughly chopped
◆ 2 lime wedges
1│Place the TVP in a bowl and reconstitute by pouring in boiling water and allowing the TVP to sit for 2 mins until it becomes light and fluffy. Drain and set aside.
2│Heat a non-stick frypan on a mediumhigh heat. Add the onion and fry for 2–3 mins until softened and fragrant. Add the TVP and black beans and fry for 1 min.
3│Add the tomato paste, smoked paprika, garlic powder, mixed herbs, soy sauce, pepper and 1/3 cup water. Saute until the liquid has evaporated. Taste and add salt, if necessary.
4│To serve, evenly divide the brown rice between two large bowls. Top with the TVP black bean mix, cherry tomatoes, corn, cucumber, salad leaves and guacamole. Top with a tbs of sour cream, coriander and lime wedges.
Um, So wtf is tvp Anyway? Also known as texturised vegetable protein, TVP is a high-fibre and high-protein defatted soy flour that makes a great meat alternative. Find it at supermarkets or health food stores.
PESTO PASTA
Serves 4
◆ 500g spiral pasta
◆ 2 cups firmly packed fresh basil
◆ 2 large garlic cloves
◆ 1 tbs lemon juice
◆ ¼ cup pine nuts
◆ ¼ cup hemp seeds
◆ ¼ cup nutritional yeast
◆ ¼ cup extra virgin olive oil
◆ ⅛ tsp ground black pepper
◆ Sea salt, to taste
1│First, cook your spiral pasta according to the package instructions. Drain and set aside.
2│In a food processor, add the basil, garlic, lemon juice, pine nuts, hemp seeds and nutritional yeast. Blend until a thick paste forms.
3│With the motor still running, gradually pour in the olive oil, followed by 1/4 cup water. Finally, add in the pepper and a generous pinch of sea salt.
4│Stir the pesto through the pasta and enjoy immediately. The pesto can be stored in a jar in the fridge for up to 1 week, and can also be used as a dip or spread.
CHINESE GREEN BEANS WITH TOFU MINCE
Serves 4
◆ 1 tbs cooking oil
◆ 2 garlic cloves, thinly sliced
◆ 1 tsp minced ginger
◆ 2 star anise
◆ 500g (4 cups) green beans, trimmed and halved
◆ 1–2 tsp Asian stock powder
◆ 2 tbs light soy sauce
◆ 1 tbs dark soy sauce
◆ 1 tsp coconut sugar
◆ 2 tsp sesame oil
Tofu mince:
◆ 300g firm tofu
◆ 1 tbs dark soy sauce
◆ Pinch of ground black pepper to serve
◆ Fresh red chilli, thinly sliced
◆ Toasted sesame seeds
◆ Cooked rice (white or brown)
◆ Chilli oil
1│Begin with the tofu mince, by breaking up the firm tofu with clean hands until you are left with a crumbly, mince-like texture.
2│Heat a non-stick frypan on a medium-high heat and fry the tofu for 2–3 mins. Add the dark soy sauce and black pepper and fry for an additional minute. Transfer to a bowl and set aside.
3│Heat the frypan on a medium-high heat and add the cooking oil. Once hot, add the garlic, ginger and star anise and fry for 30 seconds until fragrant. Add the green beans and fry for 5 mins.
4│Add the Asian stock powder, light soy sauce, dark soy sauce, coconut sugar and 1 cup water, then bring to the boil. Once boiling, lower the heat to a gentle simmer and pop the lid on, allowing the green beans to steam for 5 mins.
5│Once much of the liquid has been absorbed, increase to a high heat and add the tofu mince to the pan. Toss together and cook for 2 mins until all the liquid has been evaporated. Turn off the heat. Drizzle with the sesame oil just before serving.
6│Garnish with the chilli and some sesame seeds. Enjoy with rice and chilli oil.
NO-BAKE NOTELLA BROWNIES WITH SALTED CARAMEL Drizzle
Makes 9
Brownie Base:
◆ 2 cups roasted hazelnuts
◆ 1 cup raw cashews
◆ ⅓ cup cocoa powder
◆ 12 Medjool dates, pitted
◆ ⅓ cup pure maple syrup
◆ 1 tsp vanilla extract
◆ ¼ tsp sea salt
Chocolate Ganache:
◆ ⅓ cup coconut oil
◆ ½ cup pure maple syrup
◆ 1 cup cocoa powder
◆ Crushed hazelnuts and cacao nibs to serve
◆ Salted caramel
1│For the brownie base, place the hazelnuts, cashews, cocoa powder, dates, maple syrup, vanilla extract and salt into a food processor. Pulse a few times to break down the ingredients, then process on medium-high for 2–3 mins until you’re left with a crumbly mixture that sticks together when pressed between your fingers.
2│Line a 20cm square cake pan with baking paper. Transfer the base mixture to the pan, pressing it down until it forms a thick, even layer. Place in the freezer.
3│In the meantime, for the chocolate ganache, place the coconut oil, maple syrup and cocoa powder into a bowl then whisk until smooth and thick, but still pourable.
4│Remove the brownie base from the freezer, then pour the chocolate ganache on top, using a spatula to evenly spread it all over the brownie.
5│Place in the fridge to chill for a minimum of 2–3 hours before taking the brownie out and slicing it into 9 servings. Decorate with crushed hazelnuts and cacao nibs then drizzle with the salted caramel. Store in the freezer for up to 1 month and thaw out before serving. Enjoy!
0 Comments