YIELD: 4 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins A simple stew with a smoky kick! Serve with fresh sourdough and a lime wedge Ingredients 1 tbsp coconut oil 2 garlic cloves crushed 1 large Spanish Onion thinly sliced 1 tsp Dried Oregano 1 tsp Smoked Paprika 1 tsp Ancho Chilli flakes (or red chilli flakes) 2 cups Diced Pumpkin 400g tin organic red kidney beans rinsed and drained 2 cups water Himalayan Sea Salt to taste 1/2 cup Green Beans trimmed and chopped into 1 cm pieces coconut yoghurt to serve shredded red cabbage to serve Instructions In a large pot, heat the coconut oil, and cook the onions and garlic over a medium heat, until soft and transclucent Add the oregano, smoked paprika and chilli flakes and combine- cook for 30 seconds or until fragrant Add...
YIELD: 12 slices (12 Servings) PREP: 5 mins COOK: 45 mins READY IN: 50 mins Seriously, is there anything better than Peanut Butter and Chocolate? Served with my most delicious frosting EVER and it's a match made in flavour heaven; the dark, rich bitterness of the cacao beans, the creamy, smooth, thick peanut butter that gets stuck in every crevice of your mouth.. Ingredients 240 g Vegan Margarine OR 200g coconut oil OR 240g light olive oil 4 chia eggs (1tbsp chia seeds soaked in 3tbsp water = 1 egg) 200 g Almond or Oat milk 150 g coconut sugar 240 g self raising gluten free flour 70 g raw cacao powder 2 tsp gluten free baking powder 4 tbsp smooth peanut butter OR other nut butter of choice Instructions Preheat oven to 180ºC. Line...
YIELD: 4 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Using the delicious Vegie Head Homemade Chai mix, this will cool you down on a warm day! With subtle spices, and a smooth, creamy base, this recipe is a winner!
Ingredients
1 cup Vegie Head Chai
4 cups homemade almond milk
2 cups ice cubes
1 large Frozen Banana
Instructions
Blend chai, almond milk, ice cubes and banana together until smooth and frothy
Top with grated raw chocolate and serve immediately
CUISINE: Indian
COURSE: Drinks
SKILL LEVEL: Beginner
YIELD: 4 Servings PREP: 2 hrs 0 min COOK: 15 mins READY IN: 2 hrs 15 mins Ingredients 250 g Tempeh sliced thinly 1/4 cup Nama Shoyu or soy sauce 1 tbsp Tamari 1/4 cup Tomato Sauce 1 tbsp Organic Safflower Oil Juice of 1/2 a Lemon 1/4 cup Flat Leafed Parsley chopped pinch of black pepper 1-2 tsp dried chilli flakes 1 pk tortillas (i used spinach!) 2 large cos lettuce leaves chopped roughly 1 medium Roma Tomato sliced 1/2 medium cucumber sliced thinly 1/2 small Carrot grated 1 tbsp sweet chilli sauce Instructions Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes for at least for two hours Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4-6 minutes each side, until crispy Layer the wraps with sweet chilli sauce,...
YIELD: 10-12 Servings PREP: 10 mins COOK: 20 mins READY IN: 4 hrs 30 mins Looking for a beautiful, delicious and simple alternative to nut based raw cheesecakes? This is it! Ingredients 2 cups coconut flakes 1 cup dates/cranberries/apricots 1 tbsp coconut oil melted 1/2 tsp Himalayan Sea Salt 4 large, overripe bananas 1 cup mango flesh 2 cups pineapple cubes 2 tbsp coconut oil melted 1 tbsp chia seeds 2 tbsp psyllium husk ground Instructions In your blender, process the coconut flakes, dates (or alternative), coconut oil and sea salt Blend until it becomes like a sticky dough, and then press into the base of a springform cake pan Clean your blender, and process the bananas, mango, pineapple and coconut oil until smooth Add the chia seeds and psyllium husk, and blitz again quickly Pour the...
