ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela! This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!) Directions: Pre-heat oven to 180 degrees celsius. Cook rice according to packet instructions. Set aside until needed. Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through. In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through. Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus! EAT!
WHO LOVES SOBERT??? Me!! This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! Serves 4-6Ingredients: 2 cups of frozen OOB mango 1/2 cup coconut milk 1/4 cup chickpea juice (canned) 1 tbsp maple syrup Directions: Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes). Add the chickpea mixture into the mango bowl and fold through. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!
I love cauliflower, but sometimes I get over the softness of it! I absolutely LOVE crispy veggies and these crispy cauliflower is absolutely delicious! Ingredients: 1 whole cauliflower head, cut into florrets 2 tbsp olive oil 2 tsp nutritional yeast 1/2 tsp paprika Pinch of salt and pepper 2 tbsp breadcrumbs (panko if you have!) Garlic Aioli: 4 tbsp fat free mayonnaise (this is typically vegan, but check!) or Vegonaise 1 garlic clove, crushed 1 tsp vinegar pinch of salt and pepper Directions: Pre-heat oven to 180 degrees celsius Add all ingredients into a bowl and mix well. Pour mixture onto a lined baking tray and bake in the oven for 30 minutes. At the half way mark, give them a good mix around to make sure they're all getting baked! In a small bowl, add mayonnaise, garlic clove, vinegar and a pinch of salt and pepper and mix well. Serve with the crispy cauliflower!
Oh I absolutely love sweet potato and cant get enough of these fries. These are the best sweet potato fries! Hands down! They're flavoursome and super crispy BUT still healthy. I baked these in oven with an awesome seasoning combination that is going to make your mouth water. They're the best snack or side to any dinner. Enjoy! Ingredients: 2 small sweet potatoes, cut into wedges 1 tbsp. Chopped parsley 1?4 tsp salt 1/4 tsp pepper 1/4 tsp dried rosemary 1/4 tsp paprika1/4 tsp cayenne pepper (less if you dont like heat!) 1 tsp corn flour 1 tbsp olive oil Avocado Hummus: 1 avocado3/4 cup canned chickpeas 1/4 cup canned chickpea juice 1/2 tsp salt 1/2 lemon, juiced 1 garlic, crushed Directions: Pre-heat oven to 180 degrees celsius. In a large mixing bowl, add the sweet potato, parsley, salt, pepper, rosemary, paprika, cayenne pepper and corn flour. Add olive oil and mix well. Ensure all of the sweet potato is coated. Pour wedges onto a large lined baking tray and spread out (don't let them go onto of each other!) Place into the oven for 45 minutes, turning them over half way. To make the Avo hummus, add avocado, chickpeas, chickpea juice, salt, lemon and garlic into a food processor and blend until your desired consistency. Serve with the cooked sweet potato!
This #vegan curry is SO tasty! I used a massaman curry paste as a base and it made the flavours pop! I absolutely LOVE curries, and having delicious light, but creamy curries like this one is just magical! Ingredients: 1 brown onion, diced3 tbsp Massaman curry paste 1 cup red lentils, uncooked 4 medium sweet potatoes 1 cup coconut milk 1 cup broccoli florrets1 tbsp olive oil2 cups baby spinach 1L of vegetable stock Pinch of salt Juice of 1/2 lemon Directions: In a large deep pot, add olive oil to the pot and heat over medium to high heat. Add onion to the pot and cook for 2-3 minutes or until onion becomes translucent. Add massaman curry paste and cook for a further 2 minutes. Add sweet potatoes and lentils and heat through, around 1 minute. Add stock and coconut milk and simmer for 20 minutes. Add broccoli and then cook for a further 10 minutes or until sweet potato is cooked through. Add spinach and leave to wilt for 2-3 minutes. Serve on a bed os basmati rice.
Isn't spaghetti squash a fabulous new thing! However, its super hard to find! I got mine from a local supermarket in Adelaide called Foodland, but you should be able to find it from your green grocer! Ingredients: 1 spaghetti squash, halved Small pinch of salt and pepper 3 tbsp olive oil 2 cups of Napoletana sauce Directions: Pre-heat oven to 180 degrees Celsius. Halve the squash and scoop out all the seeds. Spinkle the squash with salt and pepper and coat with olive oil over the flesh and the skin. Place on a a lined baking tray flesh side down and drizzle an extra splash of olive oil on top. Place into the oven for 45 minutes. Once cooked, turn over and using a fork, begin to scrape at the flesh and you'll see that it will pull away in strands like noodles! Continue to scrape until all flesh has been removed. Top with Napoletana sauce and some fresh parmesan!
Isn't this a little gem of a side dish! Super cheap, easy to make and lasts in the fridge! If you have any left over, you can throw it in a salad to bulk it up! This recipe was created as a part of my #communityrecipes by Vanessa Akgun (@bylaradee) Serves 4-6 as a side dishIngredients:2 x 400g canned 4 bean mix 1 medium carrot, grated 1 x 400g can of corn kernals 2 Spring onion stalks, sliced thinly 2 tbsp. fresh parsley, chopped 2 tbsp. lemon juice pinch of salt 2 tbsp olive oil Directions: Into a large bowl, add all ingredients and mix well. Taste! If you need a little more salt or lemon - add it here. Best served chilled :)
This recipe is SUPER tasty and packed full of the good stuff. High protein, and high delicious-ness. Yes, thats a thing. This recipe makes 4-6 servings. Ingredients: 1 bunch coriander1 tsp. Olive oil1 brown onion, finely chopped2 garlic cloves, crushed1 tbsp. ginger, grated3 tbsp. Madras curry paste 1.5 cups dry red lentils, rinsed1 x 400g canned chickpeas, drained & rinsed400ml coconut milk (can used light coconut milk)120g baby spinach leaves 2/3 tbsp. lemon juice Steamed rice or naan bread to serve! Directions: Pick coriander leaves off stems but don't discard the stems - you'll need these! Wash leaves and set them aside. Wash stems and roots and finely chop. In a small deep pot, splash olive oil and heat over medium to high heat. Add onion, garlic, ginger and coriander stems and cook for 2-3 minutes or until onion is soft and translucent. Add curry paste and for around 1 minute. Add chick peas and lentils and stir to combine thoroughly. Add coconut milk and 2 cups of water to the pot and stir. Bring to boil and then reduce heat. Leave to simmer for 20-30 minutes until lentils and chickpeas are tender. Stir in the baby spinach, coriander leaves and lemon juice. Once these have wilted, it's ready to serve! Serve with basmati rice or some delicious naan bread! Love, Leah xx
These are the BEST thing to make and keep in the fridge! My yiayia loves them as a little side to dinner, or on top of toast in the morning! They're a typical mediteraninan style side! Ingredients: 5 medium white zucchinis (you can use green ones, but the white are more crunchy!)2 tbsp. salt 1 cup white vinegar2 cups water 1 cup olive oil1 cup rice bran oil (or any light oil) 1 tsp dried oregano 2-3 garlic cloves, crushed Directions: Half the zucchini's lengthways and then half again (so quartered). Remove the inside of the zucchini (keep this, you can make zucchini fritters!). Slice the remaining zucchini into long strips. Place all zucchini strips into a large bowl and sprinkle salt over the top (this may seem like a lot of salt, but don't stress!) Leave in a sieve with a bowl underneath to catch the water. Keep this in the fridge for 5-6 hours, to really extract the excess water. In a deep pot, heat 1 cups of white vinegar with 2 cups of water. (If you're making more, always do 1 part vinegar to 2 parts water). Bring this to a boil and add the salted zucchini to the pot. Leave to boil for 5-7 minutes. Drain, and leave to cool. Add zucchini into a large container and top with garlic, oregano, olive oil and rice bran oil. Keep in the fridge for up to 4-6 weeks!
This is a super easy, veggie packed version of bolognese! It's also packed with protein with the mushrooms and the brown lentils! This batch is quite big, so if you're not feeding as many, freeze the leftovers into single serves for a quick and easy dinner :)Serves 6 - 8 (freezable!!) Ingredients: 1 carrot, grated 1 leek, finely sliced 2 medium zucchinis, grated 8 button mushrooms, sliced 400g canned brown lentils, drained1 brown onion, diced 3 garlic cloves, crushed 1/4 cup semi sun dried tomatoes, chopped 1 long red chilli, deseeded and sliced 2 x 400g cans of crushed tomatoes 1 cup water 1 tsp salt 1 tsp pepper 1/2 tsp Dried thyme leaves 2 dried bay leaves 1/2 tsp mustard powder 3 tbsp extra virgin olive oil Directions: In a non-stick deep pot, heat olive oil over high heat. Add onion, garlic, chilli and leek to the pot and cook for 3 minutes, or until leek begins to soften. Add mushrooms, zucchini, carrot and cook for 15 minutes until veggies have complelty softened. Add semi sun-dried tomatoes and brown lentils and cook for 2 minutes or until heated through. Pour in crushed tomatoes and water. Add salt, pepper, thyme leaves, bay leaves and mustard powder. Heat for 3 minutes. Adjust seasoning to your liking. Simmer on a low heat for 20 minutes. Serve with cooked pasta and a sprinkle of nutritional yeast or vegan cheese!
This is a super delicious and easy way to make vegetarian patties! They're great on they own, in a salad or even as a burger patty! Makes 8 large patties or 20 small. Ingredients: 800g canned chickpeas, drained and rinsed1 long red chilli, diced 2 garlic cloves, crushed 1 large brown onion, roughly chopped 1 egg1 tbsp red curry paste Big sprinkle of salt and pepper 1 cup cooked red lentils, drained 1/2 tsp cumin1 small handful of fresh coriander 1 tbsp. fresh ginger, grated 1.5 cups of breadcrumbs 3 tbsp. olive oil Directions: Cook lentils according to packet instructions, remember you need 1 cup COOKED, not 1 cup raw and then cooked. In a food processor, add chickpeas, chilli, garlic, onion, egg, curry paste, salt, pepper, cooked lentils, cumin, ginger and coriander. Whiz until a fine paste (if you like chunky, keep it chunkier!) Take out of processor place into a large mixing bowl and add breadcrumbs. Mix throughly. using a small handful of the mixture (or however big you'd like to make them!) and roll into a ball. Flatten into a patty shape. Heat olive oil in a large, nonstick pan over a medium heat. Place patties into the pan and cook for 3 minutes on each side, or until lightly golden. Serve with fresh coriander and some greek yoghurt.
Serves 2:Ingredients: 2 tbsp olive oil 400g canned cannelini beans, rinsed and drained 1 tsp mustard powder 1/2 tsp fresh thyme, chopped 1 large garlic clove, grated 1 small brown onion, diced 1/2 cup of crushed tomatoes Pinch of salt & pepper 5 fresh basil leaves 1/4 tsp chilli flakes Directions: In a small pot, heat olive oil over a medium heat. Add onion, garlic, thyme and chilli into the pot and cook for 3-4 minutes or until onion has become translucent. Add crushed tomatoes, mustard powder and beans to the pot and stir through. Add salt, pepper and basil leaves to the mix and leave to simmer for 5-7 minutes. Taste and season accordingly. Pair with some toasted bread. Hope you love this veggie option for brekky! Super quick and easy and lasts in the fridge for up to 4 days. Love, Leah x
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