VEGAN LENTIL MEATBALLS IN SPICED PUMPKIN TOMATO SAUCE

Crispy vegan lentil meatballs, bathed in spiced coconut tomato sauce and served with brown rice to provide your body complete protein, fibre and minerals.

Author: The Awesome Green

Recipe type: Dinner

Cuisine: Vegan

Serves: 3

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total time: 45 minutes

 

 

 

INGREDIENTS

• 2 cups cooked lentils
• ½ cup walnuts
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon cumin
• ¼ teaspoon coriander seeds
• 1 large bunch fresh parsley, roughly chopped
• 2 tablespoon whole wheat breadcrumbs (replace with ground flax for a gluten-free variation)
• 1 teaspoon coconut oil
• ½ teaspoon sea salt
• 2 cups diced tomatoes
• 1 cup butternut squash, peeled and cubed
• ½ cup vegetable broth or purified water
• ½ cup full fat coconut milk
• 3 garlic cloves, minced
• 1 medium onion
• 2 teaspoon turmeric
• ½ teaspoon cumin powder
• 1 teaspoon freshly grated ginger
• ½ teaspoon red chilli flakes
• ¼ teaspoon sea salt
• 1 teaspoon coconut sugar
• Freshly ground black pepper
• To serve: cooked brown rice or quinoa, lime wedges
• To garnish: coconut milk or yogurt, fresh parsley

INSTRUCTIONS

 

 Preheat the oven to 175 C/346 F.

1. Line a baking sheet with parchment paper.
2. In the food processor add the walnuts and pulse to obtain a crumble.
3. Add the rest of the ingredients and pulse four or five times to obtain a mixture with some crumbles for texture (don't over-process to avoid a mushy mixture).
4. Shape the mixture into little balls using your hands or a scoop and line them onto the baking sheet. You will get 10 - 12 balls.
5. Drizzle with coconut oil and bake for 30 minutes.
6. Prepare the tomato sauce meanwhile.
7. Add the onion and butternut cubes into a large cast iron skillet together with a tablespoon water and cook over medium heat for 3-4 minutes.
8. Add the tomato sauce, broth/water, coconut milk, spices and sugar, mix and bring to boil over medium heat.
9. Simmer for 10 minutes, then season with salt and pepper and use a hand blender to turn the sauce into a creamy liquid.
10. Remove the lentil balls from the oven and add them one by one into the sauce pan.
11. Garnish with coconut milk and fresh parsley, and serve with brown rice and lime wedges.

 

Read the full recipe here

 

 

 

 

 

 

 

COCONUT MILK AND MANGO VEGAN CHIA PUDDING 

 

What a refreshing combo of passionfruit, coconut and lime to finish off a meal!

Author: Kristina Jug

Recipe type: Dessert

Cuisine: Vegan

Serves: 2

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total time: 20 minutes

INGREDIENTS

• 30 grams of chia seeds
• 200ml of coconut milk
• 150ml of coconut water
  
• Drop of vanilla extract
• 1 mango
• 1 lime
• 1 passionfruit
• Toasted coconut

 

 INSTRUCTIONS

1. Place chia seeds in a container and add coconut milk, coconut water and a drop of vanilla extract. With a spoon stir well until combined, close the jar with a lid or a with cling film and leave to soak for about 2 hours. You can also refridgerate overnight, but keep in mind your coconut milk will thicken to almost soild and you may need to warm it up to loosen again in the morning.
2. Peel and cut mango into chunks and put in a blender. Save a couple of small chunks for topping. Add juice of 1 lime to blender and blend until smooth and thick.
3. Assemble your pudding: place a couple of spoons of mango puree, then add a layer of chia pudding and repeat. Top your pudding with the saved mango chunks, passionfruit and toasted coconut.

Read the full recipe here

 

 

 

VEGAN SESAME TOFU DUMPLINGS

Steam, fry and devour.

Author: Lauren Hartmann

Recipe type: Main course

Cuisine: Vegan

Serves: 2

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total time: 30 minutes

 

 

 

INGREDIENTS

• 1 block of extra firm tofu
• 1 tablespoon of sesame oil
• 2 cloves of garlic, chopped
• 3 tablespoons of soy sauce
• 1 tabelspoon of rice wine vinegar
• 1 tabelspoon of agave nectar
• 1 tablespoon of sesame seeds (white or black)
• 3 green onions, finely chopped
• Dumping wrappers, vegan 

 INSTRUCTIONS

1. Press the tofu, lay the block on paper towels, place more paper towels on top and put something heavy on that. Press for at least 15 minutes. The longer the better.
2. Once a lot of the water has been pressed out of the tofu, heat a wok or non-stick pan on medium high.
3. Add the sesame oil, the chopped garlic, then crumble the tofu into the pan. Try get it very fine, but once it is in the pan, you can smash it with a wooden spoon.
4. Stir fry the tofu for about 3-4 minutes unti lit starts to get firm and is beginning to get brown/. Now add the soy sauce, rice wine vinegar and agave. Stir to combine and continue to stir fry until the liquid is absorbed for another minute or 2.
5. Now stir in the sesame seeds and green onion. Taste and adjust seasoning. You can add a little more of any of the seasoning if desired. Remove from heat.
6. If you are using squares, lay in a diamond shape. Place just a teaspoon or two of filling in the centre, then dip your finger in water and wet the edges all the way around. Now fold together into a triangle, point to point. Then press to seal, you can leave them like this or crimp the end.
7. Steam and add a little water to the bottom of the streamer and bring to the boil, add dumplings to the basket part and cover. They take about 7-8 minutes to steam.
8. If you don't have a steamer, a veggie steamer will work, or a colander over a put with a little boiling water.

Read the full recipe here 

 

 

HOMEMADE ESPRESSO VEGAN BROWNIES

Like a chocolate truffle in brownie form, Homemade Espresso Brownies are gluten free, vegan and melt in your mouth. Fudgy or chewy, you decide!

Author: Traci York

Recipe type: Dessert

Cuisine: Vegan

Serves: 16

Prep Time: 10 minutes | Cooking Time: 20 minutes | Resting Time: 20 minutes | Total time: 30 minutes

 

 

 

 

INGREDIENTS

• 3/4 cup of oat flour
• 2 tablespoons tapioca powder
• 4 tablespoons of unsweetened cocoa powder
• 1/2 teaspoon baing powder
• 1/4 teaspoon of baking soda
• 1/2 fine sea salt
• 1/4 up 70-75% vegan dark chocolate
• 1/2 cup espresso or strong coffee brewed
• 2 teaspoons vanilla extracts
• 1/3 cup almond butter
• 2/3 cup cane sugar
• 1/2 cup 60%-70% semi sweet vegan chocolate chips

 INSTRUCTIONS

1. In a medium mixing bowl, measure in the oat flour, tapioca flour, cocoa powder, baking powder, baking soda and salt. Whisk to distribute the dry ingredients. Set aside.
2. In a medium mixing bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leaving it to set for one minute. Whisk to incorporate and melt the chocolate, then add the vanilla extract, almond butter, and sugar. Whisk until smooth.
3. To the wet ingredients, add the dry ingredients. Whisk vigorously for one minute so no clumps remain. Set aside. 
4. Position the oven rack in the center and preheat to 350F (180C). Use pan spray or melted coconut oil to lightly grease an 8" square baking pan. Line pan with two crisscrossed pieces of parchment paper cut to size so that the paper lines the walls. Lightly spray or oil the surface and sides of the parchment. Set aside.
5. Once the oven is preheated, mix the chocolate chips into the brownie batter - the batter will be very thick. Spoon the batter into the pan and spread it evenly in pan. The layer will be thin. 
   
6. For Fudgy Brownies: Bake the brownies for 18-19 minutes (I pull mine at 18 minutes). The toothpick test for doneness wont work here since these are fudgy, chocolate chip brownies, but the center will be soft, and the edges firm. Remove from oven and cool for one hour or longer before removing from the pan or cutting. The center will sink slightly. Resting the brownies for at least 8 hours improves their texture and ability to hold together. 
7. For Chewy/Cakey Brownies: Bake the brownies for 21-22 minutes. To test for doneness, use a toothpick to poke around to find a 'no chocolate chip' spot. The toothpick should come out with a few crumbs when they're ready. Remove from oven and cool for at one hour or longer before removing from the pan or cutting. The center will stay lofty and should not sink. Resting the brownies for at least 8 hours improves their texture and ability to hold together. 

 

Read the full recipe here

 

 

  

 

SPICED AUBERGINE PIDE (TURKISH FLAT BREAD)

These cute little boat shaped pide’s are filled with a gorgeous mix of spiced aubergine, creamy coconut mint dip, fresh mint, popping pomegranate seeds and pistachio Dukkah.

Author: Nikki

Recipe type: Main course

Cuisine: Vegan

Serves: 4.5

Prep Time: 1.5 hours | Cooking Time: 50 minutes | Total time: 2 hours

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

To make the dough;

• 400g white organic flour
• 1/4 teaspoon sea salt
• 1 teaspoon  quick yeast
• 1 teaspoon sugar
• 2 tablespoom olive oil
• 350ml luke warm water
• Mix together – leave for a few minutes

To make the aubergine filling;

• 1 onion finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic finely chopped
• 1 tsp cumin seeds
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 chilli flakes
• 1 medium aubergine cut into 1cm cubes
• 3 tomatoes choppped
• 1/2 teaspoon sea salt
• Pinch sumac
• Big handful mint roughly chopped

Coconut min dip;

• 3 tablespoon coconut yogurt
• Juice 1/2 lemon
• 1 tablespoon olive oil
• 1 clove garlic grated
• Big pinch sea salt
• 2 tablespoon fresh mint chopped

Toppings;

• Pistachio Dukkah
• Pomegranates
• Fresh mint

 INSTRUCTIONS

 

To make the dough:

1. Add the flour and salt to a large bowl – mix well. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so. Create a hole in the middle of the flour and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
2. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size. Transfer back onto the floured chopping board and knead again to knock back.

To make the pide:

1. Add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes. Add in the chopped aubergine, stir and fry for a minute on a low heat. Add in the chopped tomatoes, stir to combine.
2. Cover the pan and let it cook for 15 minutes – Stirring occasionally. Add in the sumac and the chopped mint. Stir to combine.
3. Heat the oven to 200C/fan 180C/gas 6. Divide the dough into 4, then roll out into long oval shapes. Pinch the dough at each end so you are making a slipper shape.
4. Spoon the aubergine mix onto the central part of each pide, leaving a space around the edge. Then fold the edges up and over the filling a little.
5. Lightly oil a large baking tray and carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden.
6. Remove from the oven, allow to cool a little and top with the mint dip, fresh mint, pomegranate seeds and Dukkah.

To make the coconut mint dip:

1. To make the Coconut mint dip;
2. Add all the ingredients to a jar and mix to combine.
3. Add a little water to loosen if desired

 

Read the full recipe here

 

 

 

 

HOT PINK VEGAN BEETROOT HUMMUS DIP 

 

Make a lasting impression by cooking a Hot Pink Vegan Hummus Dip.

Author: Kristina Jug

Recipe type: Snack

Cuisine: Vegan

Serves: 4

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total time: 50 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

• 2 small beetroots
• 1 cup of cooked lentils
• 2 cloves of garlic
• Salt, pepper to taste
• Juice of half a lemon
• 1/4 cup of olive oil

INSTRUCTIONS

1. Cook beetroot in a pot of hot water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place in a food processor.
2. To the food processor, add cooked chickpeas, fineely chopped garlic, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly ad olive oil and mix again.
3. Taste and if needed, add more salt, pepper or lemon juice.
4. Service with crackers of slices vegetables. Will keep refridgerated in an air-tight containter for about 4 days

 

Read the full recipe here