Plant Based Chocolate Balls

Ingredients:

  • 1C dates
  • 1C almonds (or cashews or walnuts)
  • 1 tsp vanilla essence
  • 1/4 C Brown rice malt syrup
  • 1/3C coconut flour
  • 1/2C unsweetened cocoa powder
  • 1/4 tbs any plant based milk
  • Coconut for rolling in

Method:

  1. Blend the dates and almonds and transfer to a mixing bowl.
  2. Add the dry ingredients (coconut flour and cocoa powder) and combine well.
  3. Add the wet ingredients (rice syrup, vanilla and milk) and combine well. You will likely need to use your hands.
  4. Once the mixture sticks together you can start rolling into balls. If the mixture is too dry add more milk or rice syrup. If too wet add more cocoa powder or coconut flour.
  5. Roll the balls in the coconut and store in the fridge.

2014-10-27 18.50.02

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Cold Noodle Salad

Ingredients

Pasta

  • 200g organic whole wheat noodles with spirulina (or soba noodles)
  • 2 grated zucchini
  • 2 grated carrots

Sauce

  • 2 tbs tahini
  • 1 tsp rice wine vinegar
  • 1/3C almond milk
  • 1 tbs nutritional yeast
  • 1/2C cashews (soaked for 3-4 hours)
  • 1 tsp organic rice malt syrup
  • 1 chopped fresh red chili
  • 2C baby spinach

Method

  1. Cook the noodles in hot water on medium heat for 6 minutes. After 3 minutes are up add in the zucchini and carrot.
  2. When cooked, drain and run under cool water.
  3. For the sauce simply blend all the ingredients. If you prefer the sauce to have a thicker, creamier texture add a sprinkle of xanthan or guar guar gum. Or if too thick add more almond milk.
  4. Pour the sauce onto the pasta. Mix and serve.

cold noodle salad

 

cold noodle salad 1

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Carrot and Red Lentil Soup

Ingredients

  • 400g uncooked red lentils
  • 500g carrots roughly chopped.
  • 1C light coconut milk (or replace with soy/almond milk + coconut essence if trying to avoid fat)
  • 1 tsp ground cumin
  • 500ml vegetable stock
  • 1 tbs nutritional yeast
  • 1 garlic clove diced
  • ½ red onion diced

Method

  1. Cook the lentils in a saucepan on high heat adding water until it’s no longer absorbed and the lentils are soft. Usually ~10-15 minutes.
  2. Cook the chopped carrots in the vegetable stock for ~8 minutes or until soft.
  3. Fry the diced garlic and onion with water or a touch of balsamic vinegar for 1-2 minutes and set aside.
  4. Once the lentils and carrot are cooked combine them into the one saucepan. Add the garlic, onion, cumin, nutritional yeast and coconut milk.
  5. Blend and serve with sourdough.

carrot and red lentil soup

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Vegan Nachos

Ingredients

Base

  • 2 x packets of organic tortilla with flaxseed chips
  • 1 can of black beans

Salsa

  • 4 chopped field tomatoes
  • 1 red chilli
  • 1 green chilli
  • Juice of 1 lime
  • ½ tsp raw sugar
  • ¼ tsp salt
  • 1/2C fresh chopped coriander
  • 1 finely minced garlic clove
  • ½ red onion finely diced
  • 1 tub of tomato paste (140g)

Guacamole

  • 1 avocado
  • ½ can organic chickpeas
  • Juice of 1 lemon
  • ¼ tsp black pepper

Sour cream

  • 100g raw cashews soaked for 3-4 hours
  • ½ can organic chickpeas
  • 1 tbs nutritional yeast
  • Juice of 1 lemon

Method

  1. For the salsa, blend/food process the tomatoes, chilli, lime juice, salt, sugar and coriander. Pulse intermittently on light speed to ensure it still maintains a chucky texture. Then transfer to a bowl and stir through the remaining salsa ingredients.
  2. For the guacamole add the ingredients to a blender/food processor and pulse until finely blended.
  3. For the sour cream add the ingredients to a blender/food processor and pulse until finely blended.
  4. Spread the tortilla chips on a plate and top with salsa, black beans and sour cream and heat in the oven or microwave to your desired temperature.
  5. Top with guacamole and coriander.

Serves 4-6.

nachos1

nachos2

 

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Pumpkin and Ginger Soup

Ingredients

  • ½ large Kent pumpkin chopped
  • 1C reduced fat coconut milk
  • 1 diced red onion
  • 2 garlic cloves
  • 1inch chopped ginger
  • 1L water and 2 tbs vegetable stock powder
  • 1 tsp olive oil
  • Fresh parsley
  • Cumin powder
  • Red chilli powder

Method

  1. Boil the pumpkin with the water and vegetable stock in a large saucepan on medium-high heat.
  2. Sauté the garlic and onion in tsp of olive oil and then add to the saucepan.
  3. Add the ginger, cumin and chilli powder to the saucepan and let simmer for 10-15 minutes.
  4. Transfer to a blender (any kind or alternatively use a handheld blender) to form a smooth soup consistency.
  5. Once blended transfer back into the saucepan and stir through the coconut milk. I also added some more chopped ginger for texture.
  6. Garnish with parsley and serve with sourdough.

Image

 

Posted in Mains, Pumpkin and Ginger Soup, Recipes | 1 Comment

Winter Warmer Flu Soup

Ingredients

  • 250g silken tofu
  • 1 avocado
  • 200g kent pumpkin roughly chopped
  • 1 zucchini diced
  • 2 cans tomatoes
  • 1 tsp garlic paste
  • 3 carrots chopped
  • 1 can chickpeas
  • 200g baby kale
  • 500g frozen peas
  • 1C water
  • 2 chopped green chillies
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • Pinch salt

Method

  1. I used my Optimum blender to form a soup base with the tofu, avocado, raw pumpkin, canned tomatoes and kale. If you don’t have a high powdered blender, then cook the pumpkin first. A regular blender should be capable of forming a soup base with the cooked pumpkin and the rest of the ingredients.
  2. On medium – high heat add the soup mixture to a large saucepan with the remaining ingredients and simmer for about 20-25 minutes or until the carrots and zucchini are cooked.
  3. Serve with sourdough bread. I also topped mine with nutritional chest, crumbled walnuts and dried basil.

Makes 8 servings.

Image

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Creamy Pesto Pasta

Ingredients

  • 500g wholemeal pasta
  • ½ Kent pumpkin roughly diced into 1cm cubes and boiled.
  • 4 chopped roma tomatoes
  • 1.5C Chobani Greek yogurt
  • 1C walnuts
  • 1 bunch fresh coriander
  • Juice of one lemon
  • 2 zucchinis roughly chopped
  • 1/4C water
  • 1 tsp garlic paste
  • Pinch of salt and pepper

Method:

  1. Add the coriander, lemon juice, walnuts, Greek yogurt and raw zucchinis to a blender and mix on high to form a smooth consistency. I used an Optimum blender. If you don’t have a high powered blender it can be done using a regular blender. Either omit the zucchini or cook it first prior to adding it to a blender. Also you may need to crush the walnuts prior to adding them to a blender. A regular blender won’t won’t produce a smooth sauce, but with some texture remaining from the walnuts, however it still tastes just as good.
  2. Meanwhile, boil the pasta and the pumpkin in a saucepan for ~8minutes on high heat. Once cooked, drain the water and add the sauce. Reduce to low heat.
  3. Add the tomatoes, garlic paste and salt & pepper and simmer for ~5 minutes.
  4. Top with fresh coriander or basil and nutritional yeast (or cheese I just enjoy the taste of nutritional yeast.)

Serves 6.

Image

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