Breakfast Recipes
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Breakfast Smoothie 1 Serve 1 Cup of Frozen Strawberries 1 Cup Almond Milk 1/8 Cup Raw Cashews 1 Scoop of Vanilla Protein Powder 2 Tbsp Ground Flaxseeds Directions - Place all ingredients into the blender and mix. |
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Overnight Oats
1 Serve 1 cup rolled oats 1⁄2 cup of water 1 pinch sea salt 1⁄2 cup Vegan yogurt 1 handful of dried cranberries or currants Directions - Combine the rolled oats, water, salt, yogurt, dried fruit, coconut in a bowl. Cover and leave at room temperature for 12 hours or overnight. When you’re ready to serve at breakfast, strain the oats and add yogurt and cinnamon. Stir in some grated apple, berries for optional sweetening. Any leftovers can be stored in a container in the fridge and used the next morning, refreshed with fresh apple. 1 handful of dried coconut, 1 tsp of ground cinnamon 1⁄2 a green apple, grated 1 handful of berries |
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Chia Yoghurt
1 Serve 1 Tbsp Chia Seeds 3/4 Cup Vegan Yoghurt 5 Strawberries 1 Tbsp Raw Cacao or Cocoa 1 Tbsp Ground Flax seeds (optional) 4 Crushed Almonds 1 Tsp Cinnamon 1 Scoop Vanilla Protein Powder Directions - Place yogurt in a bowl. Fold in protein powder and raw cacao. Mix until well blended. Fold in chia seeds, ground flax seed & crushed almonds. Top with strawberries and cinnamon. |
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Protein Oats
1 Serve 1/4 Cup Cooked Oats 2/3 Cup Almond milk 1 Tbsp Ground Flax Seeds (Optional) 1 Tsp Cinnamon 1 Scoop Protein Powder of Choice Directions - Combine oats, almond milk, Flax seeds & cinnamon in a microwave safe bowl. Microwave on high for 1 minute. Carefully remove the bowl, stir & then microwave on high for 1 more minute. Carefully remove the bowl & stir in protein powder. Let stand for 3-5 min to thicken. |
Lunch RecipesChickpea and Sweet Potato Cakes
Serves 2 2 Medium Sweet Potato, coarsely Chopped 1 x 400g Can of Chickpeas 1 Onion ½ Cup Chopped fresh Coriander 2 Tbsp Grated Vegan Parmesan / Vegetarian Hard Cheese 2 Tbsp of Flour Mixed Lettuce leaves and Sweet chilli Sauce to serve Directions - Cook sweet potato in a sauce pan of boiling water until soft. Drain and return to pan. Mash until smooth. Place in fridge for 30mins. Mash chickpeas and add all ingredients except vegan parmesan cheese to the sweet potato mash. Divide mixture into patties. Preheat oven to 180. Place patties onto baking tray and sprinkle with vegan parmesan. Bake for 30mins turning once. Serve with lettuce and sweet chilli sauce. |
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Vegetarian Sushi Rolls
Serves 2 1 Nori Sheets ½ Tsp Tahini 1/2 Red Capsicum 1/2 Yellow Capsicum 1 Cucumbers ½ Cup Purple Cabbage 1 Avocado 1 Lime 2 Lettuce Leaves Directions - Mash Avocado with lime juice. Place a sheet of nori with the shiny side down on a bamboo mat. Spread a thin layer of Tahini onto the sheet. Lay your greens down over the bottom half of the sheet. Fill with all other ingredients. Roll tight and seal with more Tahini. Dip in soy sauce. |
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Roasted Sweet and Beet Salad
1 Serve 1 medium beet, peeled and cut into chunks 1 - 1/4 teaspoons olive oil, divided 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon honey 1/2 medium sweet potato, cut into chunks 1/2 large red onion, chopped 1 cup fresh mixed greens Directions - Preheat oven to 200 degrees.Toss the beets in olive oil until thoroughly coated then spread mixture on a baking tray. Put the remaining olive oil, garlic, salt and pepper and honey in a large resealable bag and then toss in the sweet potatoes and onions. Seal the bag and shake to coat vegetables in oil mix. Spray baking sheet with cooking spray. Once the oven is preheated, bake the beets for 10 minutes. Once 10 minutes is up, add in the sweet potato and onion mix to the baking sheet. Bake for 15-20 more minutes, or until soft. Make sure to check after 10 minutes and stir the mix. Keep in mind smaller pieces will cook faster. Serve over fresh mixed salad greens. |
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Tofu and Broccoli Quiche
Serves 4 2 Broccoli flowers, chopped 1 Tbsp Olive oil 1 Onion, finely chopped 4 Cloves garlic, minced 500g Firm tofu, drained 1/2 Cup soy milk 1/4 Tsp Dijon mustard 3/4 Tsp Salt 1/4 Tsp Ground nutmeg 1/2 Tsp Ground red pepper Black pepper to taste 1 Tbsp Dried parsley 1/8 Cup Parmesan flavor soy cheese Directions - Preheat oven to 200 degrees C. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Heat oil in a large pan over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through. In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie dish. Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting. |
Dinner RecipesLentil, Sweet Potato and Chickpea Stew
Serves 4 ¼ cup extra virgin olive oil, plus extra for drizzling 3 Shallots, thinly sliced 1 tbsp finely chopped Rosemary 1 medium sweet potato, chopped into 3cm pieces 1 cup French green lentils 750ml vegetable stock 1 tin of chickpeas, well-drained and rinsed baby spinach, to serve Directions - Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm. Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste. Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil. |
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Kale, Quinoa and Roasted Pumpkin Pilaf
Serves 4 Half a small pumpkin, peeled, seeded, cut into cubes 1 Tbsp olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 1 Tsp finely grated ginger 1 Tsp ground coriander 1/2 Tsp turmeric 1 Cup Quinoa, rinsed, drained 100g Kale leaves, shredded 1/4 Cup Pepitas Pink Himalayan Salt Directions - Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender. Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with salt and freshly ground black pepper. |
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Sweet Potato and Egg Plant Curry
Serves 4 1/4 Cup Coconut oil 1 Onion, thinly sliced 1 Long red chilli, finely chopped 2 Garlic cloves, finely chopped 5cm piece ginger, finely chopped 30 fresh curry leaves 400ml can coconut milk 2 Cups Vegetable stock 2 Tbs tamarind paste 4 x Eggplants, quartered lengthways, connected at stem 300g Sweet Potato, cut into thin wedges Toasted coconut flakes and steamed Basmati rice, to serve Masala paste 1/2 cup Desiccated coconut 3 whole dried chillies 1 Tbs coriander seeds, toasted 2 Tsp cumin seeds, toasted 1 Tsp whole black peppercorns, toasted 2 Tsp turmeric Juice of 1 lime, plus wedges to serve Directions - Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup water, then whiz until a coarse paste. Set aside. Heat 2 tbs oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened. Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel. Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges. |
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Red Lentil and Amaranth Protein Patties With Spicy Avocado Mayo
Serves 4 Red Lentil & Amaranth Protein Patties: 1/2 Cup Amaranth, (uncooked) 1/2 Cup Red lentils (uncooked) 2 Cups water 1 Medium Potato, grated 1 Small onion, chopped 2 Garlic cloves, chopped 1/2 cup Parsley, chopped 1 Tbsp nutritional yeast 1 Tbsp Mustard 2 Tbsp Tomato Sauce 2 Tbsp Rice flour 2 Tbsp Cornmeal (or regular) 1/2 Tsp Cumin 1 Tsp Paprika 1 Tsp Sea salt 1/2 Tsp Black pepper Spicy Avocado Mayo: 1 Ripe Avocado, mashed 2 Tbsp Vegenaise (or any vegan mayo) 1 Tsp Balsamic vinegar 1 Tsp Olive oil Pinch sea salt Good pinch cayenne pepper Directions - Preheat oven to 200 degrees. Place 1-2 Tbsp of coconut oil on a baking sheet and spread evenly. In a medium pot, place amaranth, lentils and 2 cups water. Bring to a boil, cover pot, and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridge-y, let it cool. While amaranth is cooking, grate the potato into a large mixing bowl. With your hands squeeze the shredded potato over sink to release excess water. Return to bowl and add chopped onion, garlic, and parsley. Add cooked amaranth/lentil mixture and mix well with your hands. Add mustard, tomato sauce, spices, cornmeal and rice flour. Mix well. Form into small patties, then place them on baking sheet and bake for 8-10 minutes on each side until golden brown and crispy. While cooking, make avocado mayo. Simply mash avocado in a small bowl with the back of a fork. Add rest of ingredients and stir well. Serve atop the patties, or on the side as a dipping sauce. |
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Zucchini with Chickpea and Mushrooms
Serves 4 4 Zucchini, halved 1 Tbsp olive oil 1 Onion, chopped 2 Cloves garlic, crushed 1/2 Cup button mushrooms, sliced 1 Tsp Ground coriander 1 1/2 Tsp Ground cumin, or to taste 1 Can Chickpeas, rinsed and drained 1/2 Lemon, juiced 2 Tbsp Chopped fresh parsley Sea salt to taste Ground black pepper to taste Directions - Preheat oven to 175 degrees C. Grease a shallow baking dish. Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish. Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender. |
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Red Lentil Curry & Rice
4 Serves 1 Cup of Red Lentils 1 Cup of Basmati Rice 1 Onion 2 Tbsp Olive oil 2 Cloves of Garlic minced 2 Tbsp Curry Powder 2 Tsp Ground Tumeric 2 Tsp Ground Cumin 2 Tsp Chilli Powder 1 Tbsp Tomato Sauce 1/2 Cup Coconut Milk Directions - Cook lentils according to the package. Cook basmati rice according to package. Meanwhile, heat oil in a pan over medium -high heat. Add onion and cook 2-3 minutes or until the onion becomes translucent. Add garlic and cook for another 1-2 minutes. Add tomato sauce, coconut milk, curry powder, turmeric, cumin, chili powder, and fresh ginger; cook for 3-5 minutes. Add cooked lentils, cook over medium-low heat for 15-20 minutes. Serve lentils over rice. |
