Recipes | August 14, 2017 | By

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  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
  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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Maple Baked Beans and Cornbread Casserole

Recipes | August 11, 2017 | By

Maple Baked Beans and Cornbread Casserole
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  1. Maple-Baked Beans
  2. • 1 teaspoon extra virgin olive oil
  3. • 1 small sweet onion, diced
  4. • 2 garlic cloves, minced
  5. • Two cans beans, rinsed and drained
  6. • One can unsalted diced tomatoes, with liquid
  7. • ⅔ cup barbecue sauce
  8. • ⅓ cup maple syrup
  9. • 2 tablespoons tomato paste
  10. • 1½ tablespoons apple cider vinegar
  11. • 1½ tablespoons Dijon mustard
  12. • 1 tablespoon soy sauce
  13. • 1 teaspoon hot sauce (like sriracha)
  14. • ½ teaspoon liquid smoke (optional)
  15. • ½ teaspoon cumin
  16. • ½ teaspoon ground cinnamon
  17. • A few dashes of nutmeg
  18. • 1 ½ tablespoons nutritional yeast, optional
  19. • Salt and black pepper to taste
  20. Cornbread
  21. • 1 ½ cups nondairy milk
  22. • 1 tablespoon apple cider vinegar
  23. • 1 tablespoon ground flaxseed
  24. • 2 tablespoons warm water
  25. • 2 cups cornmeal (fine or coarse grind)
  26. • 1 cup whole wheat pastry flour
  27. • 1 tablespoon baking powder
  28. • ½ teaspoon baking soda
  29. • ½ teaspoon salt
  30. • ¼ teaspoon smoked paprika / paprika
  31. • ¼ teaspoon ground nutmeg
  32. • ¼ teaspoon cayenne powder, optional
  33. • ⅓ cup melted vegan margarine
  34. • 2 tablespoons maple syrup
  1. Preheat the oven to 200° degrees Celsius. Lightly spray a 9 x 13-inch baking dish with olive oil.
  2. Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion starts to become translucent.
  3. Add the beans, tomatoes, barbecue sauce, maple syrup, tomato paste, 1 tablespoon vinegar, mustard, soy sauce, hot sauce, liquid smoke, cumin, cinnamon, and nutmeg.
  4. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt, and pepper. Remove from the heat.
  5. While the beans are simmering, make the cornbread batter. In a measuring cup, combine the nondairy milk and 1 tablespoon vinegar.
  6. In a small bowl, combine the ground flaxseed and warm water. Let both mixtures sit for at least 5 minutes.
  7. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg, and cayenne. Add the milk mixture, flaxseed meal mixture, melted vegan margarine, and maple syrup. Mix until just combined.
  8. Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and chilled 3 to 4 days.
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Decadent Chocolate Smoothie Bowl

Recipes | August 7, 2017 | By

Decadent Chocolate Smoothie Bowl
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  1. 1 frozen banana
  2. 1/2 avocado (save the rest for lunch!)
  3. 1 cup almond milk
  4. 1 scoop Wazoogles Chocolate Moondust powder
  5. 1 teaspoon almond butter
  6. Garnish: cocoa nibs, banana, nuts, seeds, almond butter, etc.
  1. Blend all the ingredients until you have a smooth and thick, decadent chocolate ice-cream consistency.
  2. Top with cocoa nibs, fresh banana and an extra drizzle of almond butter.
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Three Sisters Chili

Recipes | August 3, 2017 | By

Three sisters Chili
Serves 4
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  1. 2 tablespoons oil
  2. 1 onion, chopped
  3. 1 teaspoon fresh garlic, crushed or chopped
  4. 2 medium to large zucchinis (courgettes), sliced and quartered (2 to 3 cups)
  5. 1 cup (225g) chopped mushrooms (5 or 6 mushrooms)
  6. 1 teaspoon sea salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 teaspoon ground cumin
  9. 1 teaspoon cayenne pepper
  10. 1 can (400g) kidney beans
  11. 1 can (400g) black beans
  12. 1 can (400g) corn kernels
  13. 1 can (400g) tomato sauce
  14. 1 can (400g) diced tomatoes
  15. 1/2 cup (115ml) water
  1. Lightly film the bottom of a large pot with the oil. Add the onion and sauté on low to medium heat until the onion becomes slightly translucent and golden brown on the edges. Add the garlic and cook until fragrant.
  2. Add the chopped zucchini and mushrooms. Season with the salt, black pepper, cumin and cayenne. (If you like your chili extra mild, start with a smaller amount of cayenne and work your way up. One teaspoon of cayenne will give this chili “medium” heat).
  3. Add all of the canned ingredients. Stir in the water and simmer on low heat for 45 minutes to 1 hour, stirring every 10 minutes or as needed to make sure nothing sticks to the bottom of the pot.
  4. Taste to see if it’s as spicy as you like your chili—if not, adjust as needed.
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Cauliflower Coconut Curry

Recipes | July 31, 2017 | By

Cauliflower Coconut Curry
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  1. 1 Onion, sliced thinly
  2. 1 Clove garlic, sliced
  3. 1 Cauliflower, florets
  4. A few curry leaves
  5. 2 Tsp mustard seeds
  6. 1 Red chilli, seeds removed, sliced
  7. 2 Tbsp Olive oil
  8. Salt and freshly ground pepper
  9. 1 x 400g tin coconut milk
  1. Heat a tablespoon of olive oil in a pot and cook 3/4 of the onion (reserve the rest for garnish) and the garlic until soft and fragrant.
  2. Add 3/4 of the curry leaves and half the mustard seeds and add the chilli.
  3. Sauté for 1 to 2 minutes.
  4. Add the cauliflower, toss for 1 minute then add the coconut milk.
  5. Add half a cup of water, season and bring to the boil. Then immediately lower the heat and allow the mixture to simmer for about 30 minutes stirring occasionally. Allow to cook and thicken.
  6. Meanwhile in a pan, add another tablespoon of olive oil and over high heat, fry the remaining onions, curry leaves and mustard seeds for about 1-2 minutes until crispy.
  7. Serve up the curry in bowls and garnish with crispy onion mixture.
  8. Serve with crusty bread.
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Sautéed Mushroom and Quinoa Lettuce Cups

Recipes | July 20, 2017 | By

Sautéed Mushroom and Quinoa Lettuce Cups
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  1. ½ cup olive oil
  2. 2 tsp mustard powder
  3. ¼ cup chopped parsely
  4. 1 tsp garlic and herb salt
  5. 1 lemon, juiced
  6. 1 punnet mushrooms
  7. 1 cup quinoa
  8. 2 tsp vegetable stock
  9. 1 packet lettuce cups from Woolworths
  10. Garnish: Avocado, nuts and seeds, nutritional yeast, baby tomatoes
  1. For the sautéed mushrooms: Blend olive oil, mustard powder, chopped parsley, garlic and herb salt, and lemon juice together by hand. Place the mushrooms in the marinade for at least 30 minutes. (Ready to add into lettuce cups)
  2. Cook the quinoa: Add 1 cup quinoa and 2 cups water in a pot. Bring to boil and add vegetable stock powder. Lower heat and allow to simmer until tender and most of the liquid has absorbed (+-20min).
  3. Build the cups: Add a scoop of quinoa and sautéed mushrooms into lettuce cups, top with garnish and enjoy!
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Country Roast And Gravy

Recipes | July 20, 2017 | By

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  1. 1 The Fry Family Food Co. Country Roast
  2. 2 tsp. (10 ml) olive oil
  3. 2 (300 g) large onions, peeled and thinly sliced
  4. 2 tsp. (10 ml) garlic, finely chopped
  5. 1 tbsp. (15 ml) cake flour
  6. 1 cup (250 ml) vegetable stock
  7. ½ tsp. (2.5 ml) sugar
  8. 1 tsp. (5 ml) balsamic vinegar
  9. Salt and pepper
  1. Cook The Fry Family Food Co. Country Roast according to instructions.
  2. Heat the oil in a saucepan over medium heat.
  3. Add the onions and sauté for 15 minutes.
  4. Stir in the garlic and fry for 2 minutes.
  5. Stir in the flour and whisk in the stock, sugar and balsamic.
  6. Simmer for 10-12 minutes until thickened.
  7. Season to taste.
  8. Serve over The Fry Family Food Co. Country Roast and mash potatoes.
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Baked Butternut and Chickpea Squares

Recipes | June 24, 2017 | By

Baked Butternut and Chickpea Squares
Serves 5
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The Squares
  1. 1 packed cup of drained Chickpeas
  2. 1 packed cup of drained and cooked Butternut
  3. 1 medium onion chopped and 1 tablespoon chopped pickled Jalapeno-Saute in pan with some oil till cooked
  4. 1/4 cup of Canola oil
  5. 2 Tablespoons of lemon Juice
  6. Sea salt to taste
  7. 3/4 cup of Cake Flour
  8. 2 teaspoons of baking powder.
The Sauce
  1. 4 Tablespoons of smooth peanut butter
  2. 3 Tablespoons of Tomato Paste
  3. 3 tablespoon of Maple Syrup
  4. 1 tablespoon of Medium Curry Powder
  5. 1 Cup of Vegetable flavoured stock
  6. Mix well and bring slightly to the boil.
  1. Blend all the wet ingredients together.
  2. Mix the dry ingredients and add to blender.
  3. Mix until incorporated.
  4. Pour into muffin or mini loaf moulds.
  5. Leave space for rising and bake for 30-40 minutes at 180ºC.
  1. Recipe and image by Pieter Kotze
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Wazoogles Dragon Bowl

Recipes | June 22, 2017 | By

Wazoogles Dragon Bowl
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  1. 1 scoop wazoogles vanilla sky / unicorn berry
  2. 1.5 frozen bananas
  3. 1/2 frozen diced red dragon fruit
  4. 250ml coconut water
  5. Optional: Add nuts, chia seeds or any of your favourite toppings
  1. Blend all ingredients together
  1. Image and recipe by: Wazoogles
Green Monday https://greenmonday.co.za/wordpress/

Plant Based Pancakes

Recipes | June 22, 2017 | By

Plant Based Pancakes
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  1. 3 cups Cake Flour
  2. 3 ½ cups of water
  3. Pinch of sea salt
  4. 1 leveled teaspoon of bicarb soda
  5. 1 leveled teaspoon of baking powder
  6. 2 tablespoons of Vinegar
  7. ¼ cup of vegetable oil
  1. Sift dry ingredients together.
  2. Mix wet ingredients together
  3. Add dry ingredients to wet ingredients and fold in.
  4. Ad a drop of oil to a Crêpe Pan.
  5. Use a soup spoon to had a batch of pancake mixture to the pan.
  6. Cook until ends curl up and flip over to other side.
  7. Sprinkle cinnamon in the middle, roll up and enjoy.
  1. Recipe and photo credit: Pieter Kotze
Green Monday https://greenmonday.co.za/wordpress/