Recipes | June 12, 2018 | By

Serves 5
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Total Time
30 min
Total Time
30 min
  1. 1x cup stock (1 cube veg stock mixed into 1 cup of hot water)
  2. 1x onion, peeled and finely chopped
  3. 1 ½ x teaspoon garlic, minced
  4. 2x teaspoons ground cumin spice
  5. 2x teaspoons paprika spice
  6. 1x teaspoon turmeric spice
  7. 4x chopped tomatoes
  8. 1x tin (410g) baked beans / fresh beans
  9. 3 packed cups spinach (150g), washed, cored and sliced into strips
  10. ¼ teaspoon salt and pepper (for taste)
  11. 1x tin (410g) corn, drained / fresh corn, cut off the cob
  12. 1x teaspoon chilli flakes (more if you want a spicy kick)
  13. 2 tablespoons (50 grams sachet) tomato puree
  1. In a large pan/ pot, fry the chopped onion in 2 tablespoons of stock over medium heat until soft and sweet (about 10 minutes). Add more stock (2 tablespoons at a time) every time you see the onion starts to stick to the bottom of the pan.
  2. Add the garlic and spices (cumin, paprika, and turmeric). Add more stock (2 tablespoons at a time) and mix well to create a paste in the pot. Continue until all the stock is done.
  3. Add the chopped tomatoes, baked beans and spinach. Mix well and let it simmer on the stove over low heat until the spinach is cooked (about 10 minutes). Stir continuously.
  4. Add the corn, chilli flakes and tomato puree and stir well. Cook for another 5 minutes.
  5. Add the salt and pepper for taste.
  6. Serve hot with lettuce cups or starch (cooked rice, mash potato, pap, couscous or samp corn) or with steamed vegetables.
Green Monday


Recipes | March 29, 2018 | By

Serves 10
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  1. 12 Flour wraps defrosted
  2. ½ kg tomatoes, sliced
For the cheese sauce
  1. 3 large potatoes, peeled and cubed
  2. 23 grams Nutritional Yeast
  3. 240ml coconut oil (or olive oil blend)
  4. ½ teaspoon salt
  5. 1 teaspoon paprika
  6. 30ml lemon juice
For the refried beans
  1. 1 ½ kg baked beans
  2. ½ kg onions, chopped
  3. 360 grams red pepper, chopped
  4. 10 grams paprika
  5. 3 grams cayenne pepper
  6. 7 grams oregano
To make cheese sauce
  1. Cook potatoes until soft in boiling water.
  2. Place the boiled potatoes (must use them while they are still hot, otherwise it will result in a lumpy cheese sauce rather than a creamy smooth one), nutritional yeast, oil, lemon juice and salt in the processor and mix until smooth.
  3. If the cheese becomes a dough and makes a ball in the processor, add just a bit more oil (about 15m (a tablespoon) at a time)
To make the refried beans
  1. Heat oil in a pan on low-medium heat and fry onions and red pepper for a minute.
  2. Now add cayenne, oregano, paprika and salt and continue to fry for about 2 minutes.
  3. Once the red pepper is soft, add the baked beans and mix together.
  4. Mash the baked beans a bit using a potato masher or fork so that the mixture is mashed but still a bit chunky.
  5. Now place about 4 full tablespoons of refried beans onto one half side of the wrap and spread evenly, enough to cover the half, add 3 or 4 slices of tomato, followed by a dollop of cheese sauce to cover the mixture completely. Fold over the wrap to make a half moon.
  6. Place the half-moon filled wrap on a lightly oiled pan on medium heat and fry until it becomes golden brown, then flip over and fry until the other side is golden brown and crispy too. This should take about a minute on each side.
Green Monday


Recipes | November 21, 2017 | By

Serves 10
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  1. 1.5 litres unsweetened soy milk
  2. 160 grams cake flour
  3. 150 milliliters oil
  4. 10 grams corn flour
  5. 2 grams nutmeg
  6. 1 gram cayenne pepper
  7. 1 teaspoon salt
  8. 40 milliliters lemon juice
  9. 10 grams vegetable stock powder
  10. 1 onion, peeled and finely chopped
  11. 1/2 green pepper, chopped
  12. 500 grams mushrooms, sliced
  13. 1 teaspoon crushed garlic
  14. 2 boxes Fry's Chicken-style strips
  15. Oil for frying
  16. 1 can white asparagus
  17. 20 grams fresh parsley, chopped
  18. 1 roll (400 grams) puff pastry
  1. Pre-heat oven to 200 degrees Celsius.
  2. Let the puff pastry defront while you make the filling ingredients.
  3. To make the white sauce, blend (or whisk) together 1/2 liters of unsweetened soy milk, flour, corn flour and oil in the processor.
  4. Place in a pot and whisk until it becomes thick and creamy. Add nutmeg and cayenne pepper and 1 teaspoon of salt. Slowly add the rest of the milk while whisking until you have a thick and creamy white sauce. Add lemon juice and stir.
  5. Dissolve the vegetable stock powder in a little bit of water and add to white sauce, continue to stir until cooked through, then switch off the heat.
  6. In a pan, fry the chopped onions and green pepper in oil for 2 minutes. Add to white sauce.
  7. In the same pan, fry mushrooms in oil with garlic and sprinkle of salt. Then add to white sauce.
  8. In the same pan, fry the Chicken-style strips in oil. Make sure to fry the strips separately and not with the other veg to ensure they become crispy. If the strips are still frozen, add them to the pan without oil first to cook off the water, so that the oil and water don’t mix. Once crispy, take the strips off the heat and sprinkle with salt and pepper. Cut the pieces in bite-size pieces, and add to white sauce.
  9. Cut asparagus pieces into 2cm strips. If already cut, add as is. Add the asparagus with its liquid, and the fresh parsley to the sauce and stir.
  10. Turn the heat up again and stir through all the filling ingredients.
  11. Test the sauce: it should be thick and creamy and move around slowly when you tilt the pan. If you feel the sauce is too thin, dissolve a tablespoon of corn flour in water and add to the sauce, put the pan on the heat again and mix the corn flour until cooked through. If you feel the mixture is too thick, however, put the pan on the heat again and add a little bit of soy milk gradually until it reaches the right consistency.
  12. When your sauce is ready and mixed through with all the ingredients, place mixture into a deep serving dish.
  13. Roll out defrosted puff pastry and place over mixture. If the pastry overlaps a bit, fold it back onto the pastry to make a thicker crust. Brush a bit of oil over the surface.
  14. Bake in the oven at 200 degrees Celsius until the pie is golden brown.
  1. Bulk recipe serves 10
Green Monday


Recipes | November 21, 2017 | By

Mexican Enchiladas
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  1. 10 flour wraps
  2. 2 onions, peeled and chopped
  3. 12 grams garlic
  4. 1 1/2 tablespoons cumin powder
  5. 1 1/2 tablespoons coriander powder
  6. 2 cans red kidney beans
  7. 10 grams ginger, minced
  8. 2 cans chopped tomatoes
  9. 300 grams frozen corn
  10. 1 kg brinjals, cubed (1cm by 1cm)
  11. Salt to taste
  12. Oil for frying
For the enchilada sauce
  1. 1 1/2 tablespoons sugar
  2. 6 tablespoons flour
  3. 600 milliliters tomato puree
  4. 1 tablespoon coriander powder
  5. 1 1/2 tablespoon paprika
  6. Oil for frying.
For the cheese sauce
  1. 400 grams potatoes, peeled and cubed
  2. 1/4 cup nutritional yeast
  3. 150 milliliters oil
  4. 30 milliliters lemon juice
  5. Salt to taste
  1. Pre-heat the oven to 180 degrees Celsius.
  2. Let the wraps out to defrost at room temperature while making the rest of the recipe.
  3. Boil the potatoes for the cheese sauce while you prepare the rest of the ingredients.
  4. Heat oil in a pan and fry mushrooms, put aside.
  5. Fry brinjal cubes in enough oil so that they do not stick to the pan. As the oil cooks away you can add a bit of water to make the brinjal cook quicker. Cook until soft. A knife should slide through the brinjal cube easily and the brinjal should be a bit crispy on the outside. Put the brinjal aside.
  6. In the same pan with the leftover oil, sauté onion, garlic ginger, paprika, coriander powder and oregano.
  7. Once the onions are soft, add drained red kidney beans. Mix together.
  8. Add the mushrooms, brinjal and corn and fry quickly, just to mix all the flavours together.
  9. To make enchilada sauce: add oil and flour to a sauce pan. Stir together, then add tomato puree, coriander powder and sugar. You can add a bit of water if necessary, but keep the sauce to a thick and creamy consistency. Leave the sauce in the pan to pour over the enchiladas later.
  10. To make cheese sauce: place the boiled potatoes, 125ml unsweetened soy milk, nutritional yeast, oils, lemon juice and salt in the processor and mix until smooth. Set aside.
  11. Heat oil in a pan to fry the tortillas. Fry the tortillas for about 8 seconds on each side (if they are not fully defrosted then fry them a bit longer).
  12. Fill wraps with bean mixture and roll into long rolls. Place next to each other in an oven-proof dish. Pour enchilada sauce over the wraps to cover them completely.
  13. Pour a bit of the cheese sauce down the middle of each wrap.
  14. Bake enchiladas in the oven for 20 minutes at 180 degrees Celsius.
  1. Bulk recipe that serves 10
Green Monday


Recipes | November 21, 2017 | By

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  1. 2 tablespoons oil, for frying the mushrooms and baby marrow
  2. 600 grams canned mushrooms, drained
  3. 250 grams fresh baby marrow, sliced
  4. 2 onions, finely chopped
  5. 2 teaspoons crushed garlic
  6. 4 tablespoons oil, for frying the onions
  7. 800 grams arborio rice
  8. 15 grams fresh parsley, chopped
  9. 120 ml lemon juice
  10. 50 grams vegetable stock powder
  11. 3 liters water
  12. 120 grams frozen corn
  13. 100 grams frozen peas
  1. Fry mushrooms in a pan with a bit of oil. Add lemon juice and salt, pepper and put aside.
  2. Fry baby marrow in a pan with a bit of oil. Add a squeeze lemon juice and salt and put aside.
  3. In a pot/pan lightly sauté onions and garlic in 4 tablespoons of oil, until soft, do not allow to brown.
  4. Once soft, add arborio rice. Stir the rice around so that all the grains are coated in oil.
  5. Dissolve 2 heaped tablespoons of veg stock in a litre of warm water.
  6. Now begin to add the veg stock liquid. About 500ml at a time. As half the liquid absorbs, add more liquid. When the litre of stock is finished, continue to add plain water, 500 ml at a time. In total, you should end up adding about 3 litres of liquid to fully cooking the rice.
  7. To keep the rice from sticking to the bottom of the pot always keep enough water in the pot and stir regularly. Always stir clockwise.
  8. When the rice is cooked, add the corn, peas, baby marrow and mushrooms.
  9. Now add the parsley and lemon juice and mix in.
  1. Bulk recipe that serves 10
Green Monday


Recipes | November 21, 2017 | By

Serves 10
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For the basil pesto
  1. 100 grams basil
  2. 4 teaspoons crushed garlic
  3. 180 ml olive oil
  4. 30 ml lemon juice
  5. 3 tabelspoons nutritional yeast
  6. Salt to taste
For the pasta
  1. 800 grams penne pasta
  2. 250 grams onions, peeled and chopped
  3. 4 teaspoons garlic
  4. 3 teaspoons paprika
  5. Crushed chilli to taste
  6. 250 grams cherry tomatoes
  7. 240 grams red pepper, sliced and halved
  8. 300 grams fresh mushrooms, sliced
  9. 2 grams mixed herbs
  10. 300 grams spinach, shredded
  11. 100 gram pitted olives
  1. Cook the penne pasta according to instructions, drain and put aside. Drizzle some olive oil over the pasta to prevent the pasta from sticking together.
  2. Make the pesto: Blend together the basil, lemon juice, garlic, salt, nutritional yeast.
  3. Make the pasta: Fry the onion in a pan in oil for a minute then add spices, garlic, peppers, tomatoes, and mushrooms and fry for a few minutes.
  4. Now add the chopped spinach.
  5. When the spinach becomes bright green, switch off the heat and olives.
  6. Now add this mixture and the pesto with the pasta and mix together.
  1. Bulk recipe that serves 10
Green Monday


Recipes | November 21, 2017 | By

Serves 10
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  1. 10 sweet potatoes
  2. 2 cans red kidney beans
  3. 350g frozen corn
  4. 340g shredded cabbage
  5. 200g grated carrot
  6. 2 teaspoons chilli flakes
  7. 200 grams chopped tomatoes
  8. 400ml coconut milk
  9. 3 teaspoons cumin
  10. 2 teaspoons ground coriander
  11. 2 teaspoons paprika
  12. 2 teaspoons cinnamon
  13. 2 teaspoons garam masala
  14. 2 teaspoons ginger spice
  15. 80 grams fresh coriander
  16. 60ml lemon juice
  17. 500 grams brown rice
  1. Cook the brown rice and let cool.
  2. Preheat the oven to 200C. After washing and drying the sweet potatoes, pierce them each with a knife a couple of times.
  3. Place the sweet potatoes on a baking tray and put in the oven at 200 C. Let them bake until soft inside, about 45min. A knife should pierce through easily all the way through the sweet potato.
  4. Put all the contents of the coconut milk in the food processor along with lemon juice. Once mixed it will become a cream. If it is too thick to mix into a cream (depends on the brand of coconut milk) then add a little bit of water so that it becomes a creamy dressing.
  5. In a pan heat the oil and add the rice, spices and crushed chillies. Stir the rice around so that all the rice gets coated in oil.
  6. Now add the cabbage and grated carrot. If the rice starts to stick to the pan add more oil.
  7. Now add the red kidney beans and the corn and mix in.
  8. Last add the tomatoes to the rice mixture.
  9. Now that you’ve made the rice mixture, turn off the heat.
  10. Cut a slit down the centre of the sweet potatoes lengthways.
  11. Stuff them with the rice mixture.
  12. Pour the cream over the sweet potato and top with coriander.
  1. Bluk recipe that serves 10
Green Monday


Recipes | November 3, 2017 | By

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  1. 1 packet pasta screws (250 grams)
  2. 1 head broccoli, washed and chopped
  3. 1 packet butternut cubes (500 grams)
  4. 1 cup Woolworths sundried tomatoes in oil, chopped
  5. 3 cups unsweetened soy milk
  6. 1 cup cake-wheat flour (all-purpose flour), sifted
  7. 100ml sundried tomato oil (from packet)
  8. Olive oil
  9. Salt & pepper
  10. 1 cup breadcrumbs
  11. Fresh parsley
  12. Sriracha (or other hot sauce)
  1. Cook pasta according to packet instructions, drain and set aside.
  2. Place broccoli and butternut in an oven-proof dish. Sprinkle with olive oil, salt and pepper and roast for 30-40 minutes until soft and caramelized.
  3. While veggies are grilling, make the white sauce: Sift flour into cold milk and whisk until combined. Transfer to a pot and bring to a boil. Turn down the heat, add the sundried tomatoes’ oil and whisk continuously over very low heat until thick and lump-free. Add salt and pepper to taste. If your white-sauce becomes lumpy, transfer it to a food processor and mix until smooth and velvety.
  4. Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
  5. Pour over the white sauce and mix.
  6. Top with an even layer of breadcrumbs and bake for about 30 minutes.
  7. Cut into squares and serve with a squirt of Sriracha and fresh parsley.
  1. You can use any type of egg-free pasta.
  2. You can swop out the vegetables for whatever you have available in your fridge.
Adapted from CTVeganista
Adapted from CTVeganista
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Recipes | October 13, 2017 | By

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  1. 1x cup raw butternut, cubed
  2. 1 – 2 cups coconut water
  3. 2x bananas (frozen works best)
  4. 1x apple
  5. 1x tablespoon mixed spice
  6. 1x tablespoon cinnamon
  1. Place all ingredients in a blender and blend until smooth and creamy.
  2. Serve inside a hollowed pumpkin for Halloween.
Adapted from CTVeganista
Adapted from CTVeganista
Green Monday

Power Pancakes

Recipes | October 10, 2017 | By

Power Pancakes
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  1. 1/2 cup rolled oats
  2. 1/2 cup quinoa (toasted)
  3. 2 tbsp. Vanilla Sky @wazoogles
  4. 1 Orgran "Egg" (1 tsp. Orgran No Egg mixed with 2 tbsp. water)
  5. 1 cup almond milk
  6. 2 tsp. baking powder
  7. 2 tbsp. flax meal
  8. 1 tbsp. melted coconut oil
  9. 1 tsp. vanilla essence
  10. Pinch of salt
  1. Mix all the pancake ingredients together in a bowl/blender.
  2. Heat a bit of coconut oil in a non-stick pan.
  3. Add one scoop of batter to the pan and fry over medium heat until cooked.
  4. Transfer the pancakes to a plate and keep warm until all the batter is used.
  5. Top your pancakes with almond butter, banana, and maple syrup.
Adapted from Varisha Hutheram
Adapted from Varisha Hutheram
Green Monday