BIG BITE MUSHROOM AND AUBERGINE BURGERS

Recipes | September 15, 2017 | By

BIG BITE MUSHROOM AND AUBERGINE BURGERS
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To make 10 burgers
  1. ½ kg mushrooms
  2. 300 grams aubergine
  3. 12 grams paprika
  4. 10 burger rolls
  5. ½ kg tomato, sliced
  6. 250 grams lettuce leaves
To make the basil pesto mayo sauce
  1. ½ liter B-Well Gourmet Creamy mayo
  2. 40 grams basil leaves
  3. 2 teaspoons crushed garlic
  4. Grind of salt and pepper to taste
Instructions
  1. Cut the aubergines lengthwise in 1cm slices. Lay on a baking tray on baking paper. They must not overlap. Brush a thin layer of oil over each slice on both sides. Sprinkle salt, paprika and oregano over all of slices. Bake for about 20 minutes or until completely soft in the middle and a knife can pierce through easily.
  2. Cut the mushrooms lengthwise into thick slices. You will get about 3-4 slices from each mushroom. Lay on a baking tray. They must also not overlap. Sprinkle with olive oil and salt. Roast in the oven until cooked but still plump and juicy, about 10- 15minutes.
  3. In the processor mix the olive oil, basil, mayo, garlic and salt.
  4. Cut the rolls in half and toast the inside of the rolls on the grill.
  5. On the roll layer a thin layer of sauce, a slice or two (depending on size of slice) of aubergine, then a few mushroom slices to cover, the lettuce, then tomato, then sauce.
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BEET, FENNEL AND FIG SALAD

Recipes | September 1, 2017 | By

BEET, FENNEL AND FIG SALAD
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For the cranberry-sage dressing
  1. 1⁄2 cup (115ml) extra-virgin olive oil
  2. 1⁄2 cup (115g) finely chopped shallots
  3. 1 cup (225g) fresh or frozen cranberries (thawed if frozen)
  4. 1⁄4 cup (60ml) balsamic vinegar
  5. 1 teaspoon chopped fresh rosemary leaves
  6. 1 fresh sage leaf, chopped
  7. 1⁄3 cup (75ml) water
  8. 1 tablespoon maple syrup / sugar
  9. 1⁄2 teaspoon sea salt
For the salad
  1. 450g fresh beets
  2. 1 fennel bulb, trimmed and halved
  3. extra-virgin olive oil, for drizzling
  4. sea salt and freshly ground pepper
  5. 115g nuts
  6. 225g baby arugula (rocket)
  7. 1 pear, cored and thinly sliced (optional)
  8. 6 fresh figs, cut into wedges
Dressing preparation
  1. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until softened (about 5 minutes). Add the cranberries and continue to cook, stirring, until they are softened and begin to pop (about 5 minutes).
  2. Set aside to cool, then transfer to a blender. Add the vinegar, rosemary, sage, water, maple syrup/sugar, salt, and the remaining 2 tablespoons of olive oil and process until smooth.
Salad preparation
  1. Preheat oven to 180 C.
  2. Wrap the beets in aluminum foil and put them on a baking sheet. Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
  3. Roast the beets and fennel in the oven until fork-tender (about 30 minutes for the fennel, and 50 to 60 minutes for the beets).
  4. When cool enough to handle, peel the beets and cut them into thin slices. Cut the fennel into very thin slices.
  5. Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted (about 5 to 8 minutes).
  6. Put the arugula (rocket) in a large bowl; add the beets, fennel, nuts, and optional pear, and gently toss together. Drizzle with the dressing and scatter the figs over the salad.
Notes
  1. Alternatively, divide the arugula evenly among salad plates, placing it to one side of the plate. Drizzle with the dressing and scatter the nuts on top. Arrange the beets, fennel, figs, and optional pear alongside the arugula and serve at once.
Adapted from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant
Adapted from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant
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VEGAN SUKIYAKI

Recipes | September 1, 2017 | By

VEGAN SUKIYAKI
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Ingredients
  1. 1 cup mirin
  2. 1 cup sake
  3. 1/4 cup brown sugar
  4. 1 cup tamari or wheat-free soy sauce
  5. 3 spring onions, sliced
  6. 1 tbsp coconut oil
  7. 2 handfuls shimeji mushrooms (not all separated)
  8. 2 handfuls pak choi, rinsed
  9. 2 handfuls sliced Napa or Chinese cabbage
  10. 1/2 packet Vermicelli noodles
  11. Fresh coriander
  12. 1 lime
Instructions
  1. Heat one large deep pan or wok over medium-high heat.
  2. Combine the mirin, sake, soy and sugar in a bowl and set aside.
  3. Place spring onions and coconut oil in the pan. Sauté for a minute, then add one cup of the sake mixture.
  4. Add the mushrooms, pak choi and cabbage to the pan. In the meantime, soak the vermicelli noodles in water for 5 minutes. Then add to the pan with the vegetables.
  5. Add the rest of the sake mixture and cook for a further five minutes.
  6. Serve noodle mix with fresh coriander and a squeeze of lime juice.
Notes
  1. Recipe Credit: Amy Hopkins
  2. Photo Credit: Micky Hoyle
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VANILLA ORANGE SMOOTHIE BOWL

Recipes | September 1, 2017 | By

VANILLA ORANGE SMOOTHIE BOWL
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Ingredients
  1. 1 scoop of @Wazoogles Vanilla Sky
  2. 1 small pawpaw
  3. 2 frozen bananas
  4. A splash of coconut milk
  5. A squeeze of maple syrup for sweetness
  6. 1 teaspoon of turmeric
  7. Toppings: flax powder, coconut flakes, almond slivers and pawpaw balls
Instructions
  1. Blend all the ingredients together in a food processor or blender until smooth.
  2. Transfer the mixture to a bowl and add your toppings.
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CASHEW CREAM MINI CHEESECAKES

Recipes | September 1, 2017 | By

CASHEW CREAM MINI CHEESECAKES
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Crust
  1. 1 cup pitted dates
  2. 1 cup raw nuts (walnuts or almonds)
Filling
  1. 2 cups raw cashews, soaked 4 hours to overnight
  2. 1/3 coconut oil, melted
  3. 1/2 cup + 2 Tbsp coconut cream
  4. ½ cup agave nectar or maple syrup
  5. ¼ cup lemon juice
  6. 1 tsp pure vanilla extract
Extra flavoring
  1. Chocolate = add 5 Tbsp cocoa powder to filling and ½ cup crushed dairy-free chocolate chips for the topping
  2. Blueberry = add 2 cups fresh or frozen blueberries (or use blueberry jam) to the filling + whole blueberries for the topping
Instructions
  1. Make the crust first: Place cupcake papers in a 12-slot muffin pan.
  2. Add pitted dates to a food processor and mix until it is ground and forms a ball. Remove the dates from food processor and set aside.
  3. Add nuts to the food processor and mix until fully ground. Add the dates back in and blend until a crumbly mixture forms.
  4. Place a heaping spoonful of crust mixture to each cupcake paper and press with fingers.
  5. Place pan in freezer while you make the filling.
  6. In a blender or Vitamix, add the filling ingredients. Blend on high until silky smooth.
  7. If flavoring with blueberry, add the blueberries to the blender and mix until smooth. Or, add blueberries (or blueberry jam) to plain cheesecakes in the pan and swirl in.
  8. For chocolate cheesecakes, add the cocoa powder to the blended mixture and swirl in crushed chocolate chips once poured into cheesecakes.
  9. Pour cheesecake filling into cupcake tin, dividing evenly.
  10. Cover with plastic wrap or a lid and place into freezer until completely set—about 4-6 hours.
  11. Enjoy frozen or remove from freezer for 10-15 minutes to allow cheesecakes to thaw before eating.
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VEGGIE TEMPURA

Recipes | September 1, 2017 | By

VEGGIE TEMPURA
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Ingredients
  1. 2 cups brown rice flour
  2. 1 tsp baking soda
  3. 1/2 tsp salt
  4. 2-3 cups sparkling spring water
  5. 1 litre canola oil
  6. Vegetables sliced for tempura, such as baby marrows, cauliflower, broccoli
For the dipping sauce
  1. 2 red chillies, sliced
  2. 3 tbsp rice vinegar
  3. Juice of 1 lime
  4. 1/8 cup tamari
Instructions
  1. Heat oil in a pot placed over high heat.
  2. Whisk together flour, baking soda, salt and water.
  3. Dip vegetables in batter and fry in batches. You’ll know the oil is hot enough when you insert a wooden spoon and little bubbles form around it. Place vegetable pieces on a paper towel to drain excess oil.
  4. Combine all dipping sauce ingredients together in a bowl and serve with the tempura.
Notes
  1. Recipe Credit: Amy Hopkins
  2. Photo Credit: Micky Hoyle
  3. *Add one cup sparkling water to the mixture first. If it’s too thick, add more until the batter is like pancake consistency.
  4. *To test whether the oil is hot enough, insert a wooden spoon and if lots of tiny bubbles appear around the spoon, the oil is ready.
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BEAN STEW

Recipes | September 1, 2017 | By

BEAN STEW
Serves 4
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Ingredients
  1. Extra-virgin olive oil
  2. 1 large red onion, finely chopped
  3. 4 celery sticks, chopped
  4. 2 carrots, peeled and grated.
  5. 2 large cloves garlic, finely chopped
  6. 1 tsp paprika
  7. 1 tsp cumin seeds
  8. 1 tsp cayenne pepper
  9. 2 x 400g tins chopped tomatoes
  10. 2 large red peppers, chopped
  11. 1 tbsp tomato paste
  12. 1 tbsp sherry vinegar
  13. 1/4 cup red wine
  14. Freshly ground black pepper
  15. Himalayan salt
  16. 3 x 400g tinned beans, such as black, borlotti, kidney and butter beans
  17. 1 to 2 cups vegetable stock
  18. Lemon zest and juice, for serving
  19. Fresh coriander, for serving
Instructions
  1. Place some olive oil in a large saucepan or pot over medium heat. Sauté the red onion, celery and carrots until soft, about 8 to 10 minutes.
  2. Add the garlic and spices and a little more olive oil if necessary and sauté for a further five minutes.
  3. Add the chopped tomatoes, red peppers, tomato paste, vinegar and red wine and bring to a boil, then turn down the heat and cook for an hour, stirring occasionally.
  4. Add the beans and add enough vegetable stock to cover nicely. Simmer for another hour over medium low heat, stirring occasionally.
  5. Test seasoning and adjust accordingly.
  6. Serve with a lemon wedge and a sprinkling of coriander.
Notes
  1. Recipe Credit: Amy Hopkins
  2. Photo Credit: Micky Hoyle
  3. You can add basmati rice to "veg" up this menu or if you’re feeding a crowd.
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CAULIFLOWER RICE NICOISE

Recipes | August 21, 2017 | By

CAULIFLOWER RICE NICOISE
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Ingredients
  1. 1 medium head cauliflower, cut into florets
  2. ½ cup black olives, pitted and halved
  3. 2 cups heirloom tomatoes, chopped (try to remove as many seeds and moisture as you can)
  4. 3 tbsp capers
  5. 1-2 tbsp lemon juice
  6. 2 tbsp olive or avocado oil
  7. 2 tsp fresh oregano, chopped
Instructions
  1. To make the cauliflower rice, you can either grate the cauliflower on a box grater to form rice-like grains, or you can process it in two batches in your food processor, pulsing with the S blade till it resembles rice. When you're finished, transfer the rice to a large mixing bowl. Alternatively, you can buy cauliflower rice at most grocery stores
  2. Add the olives, tomatoes, capers, lemon juice, oil, and oregano. Give everything a toss.
  3. Serve, garnished with some fresh chives, if desired.
Adapted from Gena Hemshaw (Choosing Raw)
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Overnight Oats

Recipes | August 18, 2017 | By

Overnight Oats
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Ingredients
  1. ½ cup rolled oats
  2. 1 cup nut milk
  3. 1 mashed banana
  4. 4 dates, chopped
  5. 2 tablespoons chia seeds (optional)
  6. 1 tablespoon ground flax seeds (optional)
  7. Toppings: fresh fruit, granola, maple syrup, nuts, peanut butter
Instructions
  1. Mix all ingredients in a bowl until well-combined.
  2. Place the oats mixture in a glass jar with closed lid overnight.
  3. Transfer your oats mixture to a bowl the next morning, add your favourite toppings and more nut milk if you prefer and enjoy hot or cold.
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(ALMOST) FULLY LOADED SWEET POTATOES WITH PECAN & HEMP SEED SAUCE

Recipes | August 14, 2017 | By

(ALMOST) FULLY LOADED SWEET POTATOES WITH PECAN & HEMP SEED SAUCE
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Ingredients
  1. 2 orange sweet potatoes
  2. 100g red lentil pasta (I used the brand, Happy Earth People - feel free to use black bean pasta or simply just use chickpeas, black beans or lentils in whole form!)
  3. 1/2 walnuts, toasted
  4. 1 tbsp pecan nut butter (feel free to use almond, peanut or tahini butter)
  5. 1 tbsp nutritional yeast
  6. 1/2 small lemon
  7. 1 tsp hemp seeds
  8. 1/4 tsp soy sauce (liquid aminos or tamari also work)
  9. 1-2 tbsp water
  10. Fresh coriander, rocket and lemon to garnish
Instructions
  1. Preheat the oven to 200 degrees Celsius.
  2. Wash the potatoes and place them on a baking tray lined with tin foil or a baking sheet. Prick some holes in sweet potatoes with a fork.
  3. When the oven is ready, pop the sweet potatoes in for about 45-60 minutes. Check them around the 45-minute mark by piercing them with a fork to see if they're ready.
  4. While the potatoes are roasting away, make the pasta. Boil a pot with hot water. Add the pasta and cook for about 6-8 minutes (depending on your pasta brand).
  5. Make the hemp seed & pecan nut sauce by mixing the pecan nut butter, nutritional yeast, lemon, hemp seeds, soy sauce and water in a small bowl. Mix until smooth. Add more water to create a thinner consistency if needed.
  6. Toast the walnuts over a high heat over the stove until lightly browned. Toss them frequently to ensure even toasting.
  7. Take the sweet potatoes out the oven and cut length ways down the center. Fill the middle with the pasta, a dollop of the sauce and a sprinkle of nuts. Top with fresh coriander, peppery rocket and a squeeze of lemon.
Adapted from Francesca Annenberg
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