YIELD: Serves 3-4 as a perfect appetizer PREP: 10 mins COOK: 60 mins READY IN: 1 hr 10 mins Ingredients 3 Whole Artichokes (Choose Fresh, Green 'Chokes) 8 Cloves of Garlic Diced into very Small Pieces Juice of Two Lemons 2 Tbsp Grapeseed Oil 1/2-1 Rock Salt Instructions Preheat oven to 200ºC Carefully cut the stem off the artichoke- it needs to sit flat on a baking tray Chop off the top 1/3 of each artichoke so you can see the inner, tender leaves Gently peel back the outer leaves to separate them Sit each artichokes on a large square of foil, and stuff the finely diced garlic into random ‘pockets’ Drizzle with a small amount of grapeseed oil and a generous amount of lemon juice Sprinkle with rock salt,...
Brown Rice Mochi is steamed, pounded glutinous rice, that is eaten widely in Asian countries in many different ways. Here is a simple (pre-made) mochi that is sweetened by coconut sugar and offset by the saltiness of coconut aminos. Delicious! YIELD: 4 pieces (2 Servings) PREP: 5 mins COOK: 10 mins READY IN: 15 mins Brown Rice Mochi is steamed, pounded glutinous rice, that is eaten widely in Asian countries in many different ways. Here is a simple (pre-made) mochi that is sweetened by coconut sugar and offset by the saltiness of coconut aminos. Delicious! Ingredients 2 pieces brown rice mochi- Spiral brand halved 1 tbsp sesame oil 1 tbsp coconut aminos or nama shoyu/soy sauce 2 tsp coconut sugar Instructions Heat sesame oil in a non-stick pan Cut...
YIELD: 12 pieces Ingredients 1 Brown Onion diced 3 garlic cloves minced 1 can BPA free chickpeas rinsed and drained 1 Carrot roughly chopped 1 tsp ground cumin 1 tsp Ground Turmeric 1/4 cup tahini 1/2 cup chopped parsley 2 tsp Chilli Flakes Freshly Squeezed Lemon Juice 1/4 cup besan (chickpea) flour Instructions Sauté the onion and garlic until soft. Add the chickpeas, carrot, spices, tahini, coriander, parsley, lemon juice and chilli flakes into a food processor or blender and processor until soft. Add the flour and stir by hand until they are firm enough to roll into balls (dust with more flour if needed) In a hot non-stick pan, and using a small amount of oil (of your choice) , cook them until crispy and golden on each side OR bake in a hot...
YIELD: 4 Servings PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 3 Large Potatoes Peeled, Diced & Steamed Until Soft 1 Cup Fresh Baby Peas Frozen & Thawed 1/2 Cup Spring Onions Sliced Thinly 2 Tsp Turmeric 2 Tsp Cumin 2 Tsp Garam Masala 1 Tsp Fenugreek 2 Tsp Chilli Flakes 1 Tbsp Tomato Paste 3 Cloves of Garlic Minced 1/8 Cup Warm Water 1 Packet Vegan Phyllo Pastry (most are vegan, just check the ingredients) Instructions Pre-heat oven to 180C In a small bowl, mix spices, garlic and tomato paste with the warm water Mix to a paste- you may need some more water Mix this through the cooked potatoes and add the peas and spring onions- combine really well Using a phyllo sheet folded in half, place a dessert spoon of mix onto one corner Fold...
YIELD: 2 Servings
PREP: 30 mins
COOK: 10 mins
READY IN: 40 mins
Ingredients
2 large beetroots peeled and quartered
1 Garlic Clove
1 tbsp lemon juice
1 tsp Cumin Powder
1 tbsp Good Quality Extra Virgin Olive Oil
1 tbsp Vegan Sour Cream
Fresh Ciabatta bread
Tomato chopped
Basil
Instructions
Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft. Unwrap and allow to cool before handling
Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
Spread on toasted ciabatta bread and top with tomato and basil. Serve immediately.
CUISINE: Italian
COURSE: Snack
SKILL LEVEL: Beginner
