YIELD: 4 Servings PREP: 50 mins COOK: 15 mins READY IN: 1 hr 5 mins Ingredients 4 cups Diced Pumpkin 1 tsp coconut oil 1/2 cup kale torn into bite sized pieces 1/2 cup almond meal 1 tbsp chia seeds 1 tbsp sesame seeds Salt and Pepper to Taste 1/2 tsp Cumin Powder 1/2 tsp Ground Turmeric Instructions Pre-heat oven to 200ºC Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes Bake pumpkin for 45-60 minutes or until tender When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds Stir in salt, pepper, chilli flakes, cumin and turmeric Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale Use...
YIELD: Serves 2-4 PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 1 Cup Raw Walnuts Soaked for 4 hours in 2 Cups of Water and a Pinch of Salt 1/2-1 Cup Filtered Water or Almond Milk 3/4 Cup Nutritional Yeast Flakes 1 Tbsp Freshly Squeezed Lemon Juice 1/2 Tsp Apple Cider Vinegar 1/2 Tsp Cumin Optional 1/2 Tsp Chili Flakes Sea Salt & Pepper to Taste Instructions Nacho Walnut Cheese: Rinse and drain the walnuts well Place all ingredients in a blender and process until you reach desired consistency; I wanted mine a little bit chunky, but you could add more water/milk to thin it out To make the nachos: Layer plain corn tortilla chips in an oven proof dish Top with mashed kidney beans and walnut cheese Bake in...
YIELD: Makes 10 big burgers or 20 mini burgers PREP: 15 mins COOK: 20 mins READY IN: 35 mins Ingredients 2 Cups Cooked Brown Lentils 1 Cup Chickpeas Mashed 1 Large Potato Grated 1 Cup Fresh Gluten Free Bread Crumbs 1/2 Cup Finely Chopped Chives 1 Cup Chopped Coriander Juice of 1 Lemon 3 Tsp Curry Madras Powder 1 Tsp Curry Flakes 1 Chia Seed Egg (1 tbsp Chia seeds soaked in 2 tbsp water) Sesame seeds to coat Instructions Heat oven to 200C Mix ingredients together and leave for 15 minutes- this will soften the breadcrumbs and allow flavours to infuse Using your hands, mould balls, squeeze out any excess liquid and roll in the sesame seeds Place on a baking tray and continue until mix is used Bake for 15 minutes. carefully flip and...
YIELD: Makes 8 fritters
Ingredients
1 1/2 Cups Quinoa or Brown Rice FLOUR
2 Tbsp Nutritional Yeast Flakes
1 Tsp Baking Powder
1 Tsp Coriander Seeds Ground or Simply Ground Coriander
1/2 Tsp Cumin Powder
2 Medium Zucchinis Grated
1/2 Cup Vegan Cream Cheese Or Plain Vegan Yoghurt
1/4 Cup Water
Chili Flakes Optional
Salt and Pepper to Taste
Instructions
In a large bowl, mix all ingredients together; you may need to add a little bit more water if it's too dry
Form into balls using your hands
Cook over a medium heat in a non-stick pan for 3-6 minutes on each side, flattening out with a spatula
Flip onto a plate and serve warm with sweet chilli sauce
COURSE: Appetizer
SKILL LEVEL: Beginner
YIELD: Serves 2 As Tapas Easily Doubled (2 Servings)
PREP: 10 mins
COOK: 20 mins
READY IN: 30 mins
Ingredients
6 Yukon Gold Potatoes Unpeeled (Only if Organic) Cubed
2 Tbsp Safflower Oil
1 Tsp Paprika
2 Tsp Cayenne Pepper
1/2 Tsp Smokey Paprika
2 Tsp Chilli Flakes
1 Tsp Rock Salt
Instructions
Pre heat oven to 200ºC
Boil a pot of water, and par-boil potatoes for 10 minutes
Whisk safflower oil, paprika, cayenne pepper, paprika and chilli flakes in a large bowl
Drain potatoes well, then toss though the oil and spices
Bake for 20 minutes, flipping over two or three times
Sprinkle with rock salt, and serve with homemade guacamole and coriander
CUISINE: Mexican
COURSE: Appetizer
SKILL LEVEL: Easy
