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Plant Based Recipes 23/04/2020

Banana Smoothie Bliss Bowl

Stay strong! 

  • Blend up some banana and yogurt to make a delectable banana smoothie. Maybe a touch of fresh ginger? Maybe some oats?
  • Chop up some fresh fruit. Toast some coconut shards, nuts, seed – whatever gets you out of bed. 
  • Layer up your bliss bowl, and awaken into the day ahead. 

CHEF'S TIP:

For added protein and fibre, add some activated chia seeds and hemp seeds. Activate your chia seeds by soaking them in milk/mylk/water for 20 minutes before using!

 

Creamy Avo (& Cacao) Smoothie 

  • Blend up some avo, banana and a dash of yogurt, oat milk or coconut cream. 
  • To take this smoothie to the next level, we love adding cacao powder, cacao nibs, coconut flakes, and something sweet (like dates or honey).

NUTRITIONAL BENEFIT:

Avocados are a great source of vitamins C, E, K, and B-6.

 

Smashed Banana on Toast with Honey & Thyme 

Toasted bread, bananas, cinnamon, honey and thyme. 

  • Toast up some bread slices. 
  • Smash some banana with a fork and add a sprinkle of cinnamon.  
  • Spread the smashed banana on toast and drizzle with honey. Garnish with some chopped nuts and thyme leaves. 

NUTRITIONAL BENEFIT:

Bananas are a good dietary source of potassium and magnesium — two nutrients that are essential for heart health.

 

Caramelised Figs with Yogurt

Simple and effective. 

  • Cut the figs in half. 
  • In a frying pan, melt a knob of butter or oil. Add a dollop of honey or sweetener of choice and a few sprigs of rosemary and/or thyme.  
  • Add the fig halves, cut-side down, and cook until caramelised. 
  • Serve with yoghurt.  

CHEF'S TIP:

Top with some toasted nuts, seeds, raisins, nut butter – whatever inspires you!

 

SHOTS! The Healthy Kind

A healthy party in your kitchen! Grab your juicer – there are endless combinations, so get experimenting:

  • Fireball Shot: A knob of ginger, lemon juice, a small slither of chilli and a splash of water. As an extra boost, add some turmeric powder before you blend.
  • Mojito Shot: Lemon juice, mint leaves and some apple, with a dash of water.
  • Green Goblin Shot: A few slices of celery, some shredded kale or spinach, pear and mint.

NUTRITIONAL BENEFIT & CHEF'S TIP:

If you don't have a juice machine, then simply blend the ingredients and strain, or drink as is. Straining will remove all of the pulp, which might make it easier to get down. If you don’t mind the pulp and a thicker consistency, then drink as is and get the added gut-health benefits of fibre.

 

Flip your own burger. Add your own toppings. Own every bite. 

We suggest laying out everyone's favourite toppings and being creative with flavour and variety. Caramelised onion? Sure, why not. Pickles? Duh. All the sauces? Most definitely. Make, shape and cook your falafel burger patties until you’re happy – see instructions on packaging. Top with some, or all, of your favourites – think: flavour, colour, texture.

Enjoy your burgers with some wedges, roast veggies, or whatever sidekick you think compliments it best. And please, eat with your hands, it's what burgers were designed for!


Wild Veggie Burger 

Veggie falafel burger with caramelised onions, beetroot hummus, mint chimichurri & avo! 

  • Finely slice the onion and fry, low and slow, until soft and golden. 
  • Make the falafel burger according to the instructions on the packet. 
  • Make the mint chimichurri according to the recipe suggestion in the ‘Other’ section of our recipe ideas.
  • Toast the burger bun in a pan with butter until golden and starting to crisp.
  • To assemble the bun: add the falafel patty, top with the beetroot hummus, caramelised onions, sliced avocado and drizzle with mint chimichurri. 

CHEF'S TIP:

For quicker caramelised onions add a tsp. of sugar and a splash of balsamic vinegar once soft.

 

Asian Tofu Burger 

Spicy marinated tofu with kimchi vegan mayonnaise, pickled carrot, spring onion and mint. 

  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. Ribbon a carrot with a vegetable peeler and add the ribbons to the pickle liquid.
  • Marinate the tofu in grated ginger and garlic, chilli flakes/chilli sauce, soy sauce, lemon juice, and a sweetener of choice (OR hoisin sauce/sweet asian/asian stir fry sauce). 
  • Mix the chopped kimchi with vegan mayonnaise.
  • Fry the tofu until crispy.
  • Assemble the bun by spreading kimchi mayo on each side, top with your fried tofu, pickled carrot ribbons, chopped spring onion and mint.

NUTRITIONAL BENEFIT:

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron, calcium, and the minerals manganese and phosphorous.

 

Creamy Mushroom Sauce 

Add a dollop of this mushroom sauce to your burger for that creamy layer! 

  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with a generous blob of butter. Panfry until soft. 
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some oat milk, stir until well-combined and thickened. Season well. 

CHEF'S TIP:

If it is not thickening, cook it for longer and add a bit more flour. 

 

Kimchi Burger 

 Kimchi – our favourite burger condiment. Plus, it's good for your gut!

  • Slice the baby marrow lengthways into thin strips. Place a pan (or grill pan) over a high heat. Coat the baby marrow strips in oil and fry for 2 minutes per side until charred. On completion, generously squeeze over some lemon juice and season to taste. 
  • Prepare the Falafel Burger patty according to the packaging instructions. 
  • Halve the buns, smear on some butter, and toast on the pan until golden and crispy. 
  • Smear on some mayo, top with the falafel patty, the charred baby marrow strips, a dollop of kimchi and more mayo (because why not). Enjoy! 

NUTRITIONAL BENEFIT:

Kimchi is nutrient dense, low in calories, anti-inflammatory, aids weight loss, supports gut and heart health – and the list goes on.

 

IT'S BRAAI TIME

Winter is coming. The air is getting crisp, the days are getting shorter – let’s make the most of the outdoors while we can. Alas! We are stuck in our homes, what to do? It’s braai time.

Braaing is always a good time. It's about getting creative and sharing, not only delicious food, but also an experience. If it’s a peach of a day, get the braai out, light that fire and show us what you’ve got. There are so many ingredients that taste even better cooked on an open flame, and these are some of our suggestions (but let's be honest, the options are endless). Plus, a salad of sorts is always a lovely addition to the table! 

Should you not be keen or able to do the braai thing, all these suggested recipes are also kitchen-friendly.


Sweet Potatoes on the Braai 

The undisputed Queen of Veggies – but on the braai.

  • Wrap your sweet potatoes tightly in tin foil. 
  • Spread some coals out on the side, and place your sweet potatoes on top.
  • Turn every 10 minutes or so, cooking for around an hour, or until very soft when pierced. The longer you braai them, the softer they’ll be.
  • Remove from the fire, and remove the tin foil when they are cool enough to handle.
  • Slice open, whack on some butter, sprinkle with some sea salt flakes.
  • Enjoy as is. 


Tofu & Veggie Skewers 

Have fun and get creative in choosing what goes on your skewers. 

  • Choose your ingredients – tofu, mushies, brussels, courgette, whatever gets you excited. Chop into bite-sized pieces. Build your skewers, alternating between ingredients as you go.  
  • Coat the skewers in some oil, and season. 
  • Braai, or roast, until golden and cooked, shifting them as they cook. Drizzle them with some mint chimichurri – recipe in the ‘Other’ section of our recipe ideas – and serve!

 

Garlic & Thyme Mushie Skewers 

If you don’t have skewers, you can do these in a tinfoil parcel, similar to the charred brussels below. 

  • Build your skewers with your mushies and any other similar sized veggies that you would like.
  • Melt some butter, finely chop some thyme, and grate some garlic. Add together and season well. 
  • Coat the skewers in some garlic and thyme butter.
  • Braai, or roast, until golden and cooked, shifting them as they cook. Keep basting them in the butter sauce as you go.


Charred Braai Brussels 

  • Lay down two large, thick pieces of foil on the counter and place a single layer of halved Brussels sprouts on the foil (rather do more than 1 parcel if yours don't fit in a single layer).
  • Add all the yummy extra bits – we suggest: smashed garlic cloves, a chopped onion, salt, pepper and maybe a sneaky sprinkle of braai spice.
  • Finish off with a generous drizzle of olive oil or a knob of butter. Then fold it up, trying to seal any gaps where flavour might sneak out. Even wrap another layer around the parcel to make sure it is nice and compact. 
  • Pop your parcel on the braai and even lay a few coals on top. Allow the Brussels to roast away while you continue with your braai. These should take about 20 minutes, give or take a few minutes, depending on how fiery your coals are. 
  • Alternatively, roast in the oven at 200°C without the foil lid on, so they get a bit of colour. 


NUTRITIONAL BENEFIT:

Brussels sprouts are little nutrient bombs – packed with fibre, Vitamin C, Vitamin K, B-Vitamins, Phytochemicals, many minerals and antioxidants.

 

 Charred Romanesco Salad with Rocket & Caramelised Figs 

Time to get that veg on the braai. Braaing veggies gives them a delicious, smoky flavour that you just can’t get from the oven.

  • Cut the romanesco into 2cm thick steaks. Marinate in lemon juice, garlic, salt, pepper and fresh herbs – for at least an hour. 
  • Braai or panfry the steaks for 2-3 minutes per side, until you get the beautiful char from the grill. 
  • Cut the figs into quarters. Place a pan over a medium heat with a knob of butter and sugar of your choice (castor/coconut/brown). Place the figs into the pan and caramelise each cut-side for 1-2 minutes until glossy. 
  • Dressing ratios: ½ honey :1 vinegar : 2 parts olive oil – and a pinch of mustard if you fancy. 
  • Rinse the rocket. Make a bed of rocket, layer over the romanesco broccoli and the glazed figs, and drizzle over some dressing. Sprinkle over some toasted seeds or chopped nuts if you fancy!


Braai Veggie Pockets 

  • Cut your veggies into chucks/cubes (pumpkin, sweet potato, baby marrow, onion, carrot, radishes, Brussels sprouts, spring onions, mushrooms)
  • Rinse, pick and chop (or don’t!) any fresh herbs of your choice.
  • Cut medium-sized squares of tin foil and lay them shiny side down.
  • Get creative when choosing your assortment of veggies and herbs for your pockets – you can make them all the same, or make a variety of different ones. 
  • You can add minced garlic, or whole garlic cloves, chunks of ginger, a cinnamon stick, whatever you like.
  • Drizzle with some oil, or pop in a blob of butter. Season with salt, pepper, a squeeze of lemon juice, chilli and your favourite spices.
  • Fold up the sides of the tinfoil and twist them together to form a little package. 
  • Place on the hot coals and braai for 15 minutes, or until done to your liking. Dig in!


Braaibroodjie 

What’s a braai without a braai broodjie? 

  • Start by slicing some bread of your choice. Melt some butter, and using a pastry brush, brush butter on both sides of the bread.  
  • Filling 1: Tomato, banana and raclette cheese
  • Filling 2: Cheese and caramelised onion
  • Filling 3: Kimchi, cheese and mayo
  • Prep the fillings, and then make the sarmies. When the braai is ready to go, fit the braaibroodjies in a braai grid snuggly. Place the grid on the braai over hot coals, until the bread is beautifully charred and toasted, and the cheese is melted.

CHEF'S TIP:

You could also do these in the oven if you aren’t lighting the fire.

 

PUMPKIN HERO

Pumpkin is a large, orange nutrient-bomb – rich in Vitamins A and C, high in fibre, packed with antioxidants, immune-boosting and low in calories. This versatile and delicious ingredient also presents endless possibilities in the kitchen – we’ve put together some ideas for you, but we are not sure how you will choose (they’re all so good).

TIP: When cooking your pumpkin, don’t discard the pumpkin seeds – these are very nutritious and are best served roasted and crispy.



Roasted Garlic and Pumpkin Hummus

Garlic, pumpkin, chickpeas, rosemary/thyme, oil – plus, mixed spiced pumpkin seeds.

  • Peel and roughly dice the pumpkin. Coat in oil with some cumin, salt, pepper, some picked rosemary leaves and 2 cloves of whole garlic. Spread out on a baking tray, and roast until soft and golden. TIP: reserve the pumpkin seeds – see below recipe.
  • In a food processor, blend the contents of the pumpkin tray with some tahini, a drained and rinsed tin of chickpeas, and more oil if needed. 
  • Taste to test and add more salt, pepper, lemon juice, and maple syrup to taste.

CHEF'S TIP:

Sprinkle with the spiced pumpkin seeds as a crunchy garnish – see recipe below.

 

Thai Spiced Pumpkin Seeds 

Red Thai spiced crispy pumpkin seeds. 

  • Preheat the oven to 180°C. 
  • Coat pumpkin seeds in melted coconut oil or cooking oil. 
  • Add some red Thai curry paste, or seasoning of your choice, some salt and a tsp. of sugar. Shift to coat.  
  • Spread evenly on a lined baking tray and bake for 30 minutes until crispy and brown.

CHEF'S TIP:

Any spiced paste works well on these seeds – Harissa paste, Korma paste (and the likes).

 

Stuffed & Slow-Roasted Pumpkin

This recipe could be as simple or layered as you want to make it, but it will no doubt be delicious! 

  • Rinse and dry the pumpkin, place it on a baking tray and bake at 180°C for 40-50 minutes until soft enough to slice with a knife. TIP: You could continue to bake it until it is soft enough to pull apart and serve as is, or continue with this recipe to stuff it.
  • Cut the top off the pumpkin (about one third, depending on the shape – to make a cap). Spoon out the seeds and strands. You could roast the seeds in the oven until crispy. 
  • Sauté some onion, garlic, chopped herbs and sliced mushroom (or any veg of choice) over a medium heat until soft. Decide what to do with your stuffing – you could mix it through some spinach, breadcrumbs, cooked grains (the options are endless). Season it well. 
  • Fill the pumpkin with the filling, pop the cap back on, and return it to the oven until the pumpkin is very soft. Serve with a leafy salad. 

CHEF'S TIP:

Don’t throw away the seeds, roast them until crispy – a very nutritious snack or sprinkle on tomorrow morning's fruit bowl.

 

Veggie Stock (With All You Got) 

What to do with your leftover veggies? Stock ‘em up.

  • Place all your leftover chopped veggies (think: carrots, pumpkin, onions, whole garlic cloves, fresh herbs, celery), salt and whole peppercorns in a pot.
  • Submerge the contents of the pot in water. Place over a low heat for 4-6 hours to gently simmer, partially covered with a lid. You can add a bit of water if it starts drying up.
  • Strain the stock through a sieve until a clear broth forms. 
  • This stock can be used for many purposes. Use it as a base for soups, sauces or risottos, or even just enjoy it as is – it’s brimming with flavour and packed with nutrients.

CHEF'S TIP:

Stock freezes brilliantly.

 

Autumn Veggie Soup for the Soul 

Made with your very own homemade veg stock made above. 

  • Place a pot over a medium heat with some oil or butter. Fry some garlic and onion – and chilli if you like your soup spicy! Add your choice of chopped veggies – sweet potato, carrot, pumpkin, celery, whatever excites you. Sauté for 5-10 minutes, until beautifully soft and golden. 
  • Add a few sprigs of thyme and enough homemade veg stock to submerge the veggies. Simmer for about 20 minutes, or until the potatoes are soft and the liquid has reduced.
  • Then add your next layer of quick-to-cook veggies – kale, zucchini, spinach (and the likes), and cook until soft. Season to taste. 
  • Pick out the larger thyme stalks and discard. Blend, or serve up chunky, dollop with some yogurt and serve with some buttered up bread if that's what you're into.


Pumpkin Laksa

Thai Coconut laksa soup with pumpkin, carrot, mushroom and spinach.

  • Fry some minced ginger, garlic, spring onion and chilli in sesame oil until fragrant.
  • Add some vegetable stock and cubed pumpkin. Simmer until the pumpkin is soft. 
  • Add half of the pumpkin, and your stock liquid, to a food processor and blend. 
  • Add the blended mixture back to the pot. Add some smooth peanut butter, soy sauce, and coconut milk – all to taste, and mix well. 
  • Add some chopped greens, carrots and mushrooms – cook until tender. In the last 2 minutes, add some spinach. 
  • Cook noodles, or rice, in a separate pot according to instructions on the packet.
  • Serve all together with fresh mint and some chopped peanuts.

CHEF'S TIP:

Add any veg you like to bulk it up.

 

Pumpkin Pasta Sauce 

Thai Coconut laksa soup with pumpkin, carrot, mushroom and spinach.

  • Pop the oven on to 200°C. Peel and cut the pumpkin into rough chunks. Place on a roasting tray, coat in some oil and seasoning (roasting with some paprika gives it that extra punch). Roast for 30 minutes until soft and golden.
  • Peel and finely dice an onion. Peel and grate some garlic. Place a pan over a medium-high heat with a drizzle of oil or butter. Sweat the onion until soft, and add the garlic towards the end (so it doesn't burn and become bitter). 
  • When the pumpkin is ready, place it in a blender with cooked onion and garlic, some yogurt and a bit of veg stock. Blend until smooth, adding a bit more yoghurt or stock depending on the consistency. Spice it up with a pinch of cayenne pepper or fresh chilli. Season to taste.
  • Serve on a bed of penne, or any pasta you have on hand (or grain). Garnish with some fresh herbs, chilli flakes or toasted seeds.

 


Sweet Potato Chips with Garlic Mayo 

Sail into the sunset with this super simple sidekick.

  • Cut the sweet potato into wedges or chips. Place onto a tray with some rosemary sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in the oven at 190°C for about 45 minutes, until golden and soft. 
  • Mash up your softened garlic, and stir it through some mayo to make a creamy, garlic-y mayo. Season well. 
  • Dunk away and enjoy.

CHEF'S TIP:

Serve alongside your burger!

 

Foolproof Crispy Kale Chips 

A healthy and simple snack!

  • Wash and dry the kale well. Remove the stems and tear the kale into bite-sized pieces. 
  • Massage the kale with some oil and your seasoning of choice – perhaps adding a dash of chili powder, curry powder, or cumin. Or you could get more creative, and coat them in some tahini, lemon juice, and salt until lightly coated.   
  • Spread out on a tray, and roast at 110°C for about 20-30 minutes until crispy. Let it cool slightly, then serve. 

CHEF'S TIP:

After they have cooled completely, store them in an airtight container for 2-3 days.

 

 Simple Side Salad 

The burger’s healthy side-kick! 

  • Croutons: Preheat the oven to 220°C. Dice some bread into cubes. Peel and cut a clove of garlic in half and rub it all over the bread cubes. Toss with oil and roast until golden. NOTE: Check and shake the tray often so the bread doesn't burn!
  • Toasted nut or seed: If you are serving this salad alongside a burger, this may be a lighter approach than croutons, but still packs a crunch! Toast your preferred nut or seed in a pan until golden. Sprinkle over your salad. 
  • Dressing: Make your favourite salad dressing (show us what you got).
  • Layers: Choose your layers. Slice up some veggies of your choice – carrot, peppers, blanched green beans or any other salad ingredients to make this a showstopper. 
  • Assemble: Toss the leaves, veggies, croutons/toasted nuts and seeds, and dressing together and serve up this crunchy salad from the stars

 

Beetroot Hummus Bruschetta with Mint & Chopped Nuts 

Toasted bruschetta with beetroot hummus, chopped mint and nuts. 

  • Cut the bread into slices, rub with half a clove of garlic, and toast in the oven with a drizzle of oil until crispy.
  • Spread over the beetroot hummus. 
  • Garnish with some fresh mint and chopped nuts of choice.  

CHEF'S TIP:

Pecans, walnuts, hazelnuts go well with this dish.

 

Homemade Veggie & Pear Atchar  

Nothing like a bit of atchar to put on anything and everything!

  • For this recipe, it's time to dive into that spice cupboard and use the spices that are about to expire. We’re talking: chilli powder, turmeric, ginger powder, mustard seeds. 
  • Peel and grate any leftover carrots. Finely dice some radish. Finely chop any leftover cabbage. Toss these veggies in salt and set aside for 30 minutes. 
  • Peel and grate a knob of fresh ginger. Peel and grate some garlic. Peel and finely dice an onion (if you have a processor, blend these 3 ingredients until a smooth paste forms).
  • Heat some oil in a small pot over a low-medium heat. Add the onion, garlic, ginger mixture, chilli powder (to taste), ginger powder, cumin seeds, mustard seeds and turmeric powder. Slowly sweat for 10-15 minutes until fragrant, stirring continuously. Then, add some sugar (castor preferred), and about half a cup of rice wine vinegar. 
  • Core and finely dice the pear. Pat the veggies dry, getting rid of any excess liquid. 
  • Add all the veggies and pear slices to the pot, stir to coat in the spices. Transfer to a clean container and cover, and set aside overnight to ferment, before putting it in the fridge. Room temperature helps the fermentation process


Braised Red Cabbage  

Cooking cabbage ‘low and slow’ does a wonderful job in transforming this humble vegetable into a show-stopping dish.

  • Add a good glug of olive oil to a pot, and set it over medium-high heat. Add a sliced onion and fry it lightly, until it becomes soft and translucent. 
  • When your onion is nice and soft, add a teaspoon of fennel seeds, or any spice/blend with fennel notes. Fennel goes really well with cabbage. Add the roughly chopped leaves of a sprig of rosemary or thyme. Cook for about 1 minute, until golden
  • Add 2 apples (chopped into chunks) and a roughly and finely chopped red cabbage. Season to taste. If you have some smoked salt, then use this as it will give it a lovely extra layer of flavour. 
  • Reduce the heat slightly and add about ½ cup balsamic vinegar. Cook ‘low and slow’ for about an hour, keeping the lid on, mixing occasionally until it becomes soft, slightly sticky and delicious. 

NUTRITIONAL BENEFIT:

Red cabbage is high in antioxidants, which does great things for reducing inflammation and free radicals in your body. It also gives your immune system a nice strong boost due to its high vitamin C content.

 

Kimchi Pancakes 

Crispy, tangy, spicy and irresistible, best served piping hot.

  • Coarsely chop ½ a cup of kimchi. Combine 60ml cup of liquid (use kimchi juice and water), 30ml cup of all purpose flour (gluten-free flour welcome), 30ml cup of rice flour (or more all-purpose flour) and salt. Let the mixture sit for 10 minutes. Fold in the chopped kimchi and some sliced spring onions.
  • Get a pan on a high heat with some oil. When hot add a dollop of mixture, smooth it out, and fry for 2 minutes each side until golden and crispy.
  • Serve with some soy sauce or your favourite dipping sauce.


Brussels Done Right  

You either love ‘em or you hate them, but this way is hard not to love.

  • Halve the Brussels. 
  • Place a nonstick pan over a medium heat with some oil and/or butter. Once hot, add some whole thyme sprigs, and the Brussels sprouts, cut-side down. Let them cook until golden on the base, and cooked through but still crunchy. 
  • Season well with salt, and enjoy. 

NUTRITIONAL BENEFIT:

High in fibre and vitamin K, a strong antioxidant, an aid in maintaining healthy blood sugar levels – the Brussels sprout is your friend!

 

In a [Good] Pickle 

Great in salads, great on burgers – just great.

  • In a tupperware, add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1 tbsp. of a sweetener of choice. Stir until dissolved. 
  • And any thinly sliced veggies you’ve got, and store in the fridge in an airtight container for a few hours. Drain and add as you please. 

 

Cabbage Slaw 

A great side to any burger or braai! 

  • Finely shred and pickle some red cabbage, as per the above recipe. Set aside for 15 minutes, giving it a toss every now and then. 
  • Drain, and throw through some mayo and freshly chopped herbs! Season to taste.

 

Kimchi Jiggy 

A version of Kimchi Jjigae or kimchi tofu stew. A punchy and bright, nutrient-dense dish. 

  • Fry off some onion with ginger and garlic until soft and fragrant. Add some veggie stock, and whisk in some soy sauce and some hot sauce of a choice. Add a chopped veg of a choice. Bring to a boil and reduce to a simmer for 15-20 minutes, or until the veggies are cooked. 
  • Add some chopped kimchi and cubed tofu to warm through just before serving.
  • Garnish with some fresh herbs, crunchy spring onions and seeds or nuts.

CHEF'S TIP:

You can crisp up the tofu in a pan before adding it in for serving. Yes please!

Mint Chimichurri 

A different take on the Argentinian salsa verde, with mint with chilli, garlic, lemon and oil. 

  • In a food processor, blend all the mint leaves, a clove of garlic, half a deseeded fresh chilli, a sprig of origanum leaves, a splash of red wine vinegar, squeeze of lemon juice, salt, pepper and a generous amount of oil. 
  • Blend and add more oil if necessary to reach your desired salsa verde consistency. 
  • You may need to add more salt, pepper and a sweetener of choice. 

CHEF'S TIP:

Great on anything and everything – burgers, breakfast, pizza, sandwiches (and the likes).


The Quickest Kimchi Mayo 

Best enjoyed smeared on burgers or tossed through a coleslaw – it’s up to you. 

  • Blend or finely chop up some kimchi, and combine with some mayo. Season it up with any of your favourite Asian condiments. 


Brussels Sprout & Nut Pesto 

Delicious roasted Brussels sprout pesto with nuts, garlic, chilli and parsley

  • Pop the oven on to 200°C. Halve the Brussels sprouts and place on a baking tray, cut-side up, with 2 whole unpeeled garlic cloves. Drizzle with oil, some lemon juice and seasoning. Roast in the oven until beautifully golden and charred. 
  • Toast a nut of your choice in a pan until beginning to colour. 
  • When the Brussels are cooked, place them in a blender or processor with some parsley, toasted nuts, roasted garlic flesh, chilli to taste, salt, pepper and lemon juice. Optional: add some nutritional yeast, it gives it a deliciously cheesy and nutty flavour.


Onion Marmalade 

It will take any burger to new heights. 

  • Slice the onions and fry in a pan on a low heat with some oil. 
  • Leave to slowly caramelise for about 30 minutes, shifting occasionally. 
  • Add any vinegar and a sweetener of your choice. Season to taste. 

Ginger Apple & Pear Crisp  

Spiced apple and pear, with a rustic oat crumble topping. 

  • In a large bowl, toss 2 apples and 2 pears (peeled and cored) with 2 tbsp. of sugar, 1tsp. of lemon juice, 1 tsp. of grated ginger, a pinch of salt and a drop of vanilla essence. Transfer to a greased baking dish.
  • In another bowl, mix 1 cup oats, ½ cup cake flour, ½ cup brown sugar, 1 tsp. of ground cinnamon, ¼ tsp. of ground nutmeg, a pinch of salt, ⅓ cup cold butter (cubed), and mix with fingers to form a crumble. Sprinkle on top of the fruit. 
  • Bake until golden brown and the fruit is tender, 40-45 minutes. Serve warm with a dollop of yoghurt.  

NUTRTITIONAL BENEFIT:

Ginger can be used to help digestion, reduce nausea and help fight the flu and common cold.


Fig Upside-Down Cake 

Baking figs transforms them into a gloriously sticky, nectar-like, flavour sensation.

  • Preheat the oven to 180°C.
  • Lay out some figs, cut-side down, along the bottom of a thoroughly greased cake tin.
  • Place ¼ cup coconut oil in a large bowl and melt in the microwave.
  • Once melted, add 200ml of almond milk to the same bowl, along with the juice and zest of 1 lemon, 8 tbsp. of maple syrup, a dash of vanilla essence, a pinch of salt and 1 ¼ cup of ground almonds. 
  • In a bowl, sift together 1 ¼ cups of gluten free flour (or normal flour,) 2 tbsp. of baking powder and ¼ tsp. of bicarbonate of soda. 
  • Mix well, adding a tiny splash more almond milk if it’s looking too dry.
  • Transfer the mixture into the cake tin, making sure all the figs are completely covered by the batter.
  • Bake in the oven for around 30 minutes, until risen and golden brown (and an inserted skewer comes out clean). 
  • Once out of the oven, leave to cool in the tin. Once completely cool, transfer onto a plate by placing the plate upside-down on top of the cake tin, and then quickly flipping it over. 

CHEF'S TIP:

Serve with yoghurt or ice-cream.


Lemon-Yoghurt Bundt Cake  

  • Preheat the oven to 180°C. In a bowl, combine 3 cups of all purpose flour, 2 tsps. of baking powder, 1 tsp. of bicarb, 3 tbsps. of corn starch and a good pinch of salt. In a larger bowl, combine 1 cup sugar, 1 cup of oil (olive oil might over-power, rather opt for Canola), 2 tsps. of vanilla essence, the juice of 2 lemons and 2 cups of yoghurt. Give it a good mix. Add the dry ingredients to the combined yoghurt mixture in three stages, mixing thoroughly with a spatula.
  • Pour the mixture into a greased bundt cake tin (or any cake tin) and place in the hot oven for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Let it cool in the tin for about 10 minutes, then get it out.
  • When life gives you lemons – make a lemon syrup, with ¼ cup lemon juice and ¼ cup of sugar combined in a saucepan, until the sugar has dissolved. Poke holes in the cake with a toothpick and pour the syrup over. Let the cake cool completely before serving.
  • Combine some lemon juice with icing sugar and drizzle it on top.