Category: Vegan Recipe

Chickpea Salad Sandwich Mix

30/7/2018

Recipe

2 Cups Soaked and Cooked Chickpeas ( or 1 large can)
4 Stalks of celery chopped
3 tbsp Veganaise ( or vegan mayo)
1 juice of Lemon
dried or fresh dill and oregano to taste
salt and pepper to taste

Instructions

Rinse and drain chickpeas into a mixing bowl, partially mash them with a potato masher or the back of a ladle ( which I call a multi purpose tool) Add Veganiase, lemon juice, celery and spices to the bowl and mix.

Serve on crackers, cucumbers, sandwiches, wraps, a bed of spinach, alongside guac and salsa.. you name it!! Hope you love it!!

0 Comments

Apple & Spice Breakfast Muffins

26/4/2018

0 Comments

Recipe

2 cups Rolled Oats
1/4 cup Oat flour (can be made in a grinder)
6 soaked Dates
1/4 cup Flaxseeds
1 banana
1 med size Apple (finely chopped)
1/2 cup plant mylk
1 tbsp cinnamon
Pinch of ground Cloves
Pinch of Himalayan salt or sea salt

In a small bowl add 6 dates and just enough (boiled) hot water to cover them. Set aside for 15-20 mins while preparing everything else.

In a large mixing bowl add the oats, oat flour, flaxseeds, cinnamon, and cloves.

In a medium mixing bowl mash the banana with a fork until consistently mushy add the dates (without the soaking water but keep water to the side) and mash them in as well. This can be done in a blender but is just as easy with a fork. Then add any plant mylk you desire and mix this well.

Chop an apple into small pieces and add them to the dry mix.

Pour the wet mix into the dry bowl and mix thoroughly. If this mixture seems to be dry in any area just add a tiny bit of the date water to it at a time and continue mixing.

Scoop equal parts into a 6 tray muffin tin, pinch a tiny bit of sea salt on top of each one, and slip them into the oven to bake at 350 for 35-40 mins dependant on your oven.

Allow them to cool for 10mins and this make it easier to pop them out of the muffin tin.

This recipe is gluten free, dairy & egg free, high in fibre and easy on the planet. Did I mention I think they're delicious!

Experiment and have fun with whole foods, pineapple, blueberries or pretty much any fruit you have in the fridge or freezer is a great switch up for new full flavours every week!

Add a small amount of coconut butter, nut butter, or chia jam to a warm one and enjoy!

Health & Happiness.
~R

0 Comments

Moroccan Style Stuffed Sweet Potatoes

22/12/2017

0 Comments

With these warming spices and sweet earthy flavour you will definitely dream of a Moroccan Rooftop in a blazing sunset.

Recipe

3 Med size Sweet Potatoes
11/2 cups cooked Chickpeas (or 1 can)
1 lrg Carrot (finely chopped)
1/4 small Red Cabbage ( apx 1 cup finely chopped)
1/2 Onion (finely chopped)
3 cloves Garlic chopped
1 tbsp olive oil ( you can always saute in water and skip any oil)
1 Medium-lrg Tomato (or 1/4 cup Tomato Sauce)
1 tbsp Garam Masala powder
Pinch of ground dried ginger or grate a small amount of fresh in as cooking
Pinch or Nutmeg
Pinch or Sea Salt and Black Pepper

Bake the sweet potatoes in the oven at 350 for 45 mins or until cooked thoroughly. As the Sweet potatoes are baking, turn a pan to medium high and saute the garam masala with onions garlic, and oil for 1 min, turn down to medium heat then add blended tomato, carrots, red cabbage, and ginger to cook for a several minutes add water by the tbsp as needed for a moist but thick sauce. As the veg is almost cooked add the chickpeas, salt, pepper, and nutmeg to taste, cook for a few more minutes.

Let the sweet potatoes cool a little when done as they are easier to neatly cut in half and scoop out. Add the scooped sweet potato to the pan mix and loosely fold in the chunks of potato.

Spoon the mix back in the potato and slip back into a heated oven for 10 mins.

I like to serve this dish with a tangy cool plant-based yogurt, it pairs perfectly with the sweet, rich spice of this dish.

0 Comments

Chickpea Salad Sandwich Mix

Apple & Spice Breakfast Muffins

Moroccan Style Stuffed Sweet Potatoes

Author

Archives

Categories