Recipes

If you’ve ever needed a dose of comfort food, now might be the perfect time for it. While we live with a certain amount of anxiety all around us in this strange time of the world, some of us just need something yummy and comforting. Well here it is.  The best part? It’s not actually that bad for you. It even has some health benefits!  Take care of yourselves xx   Chickpea Cookie Dough  Author: www.ginabnutrition.com   Ingredients: 1 tin chickpeas, drained and rinsed (cannellini beans work well too!) 3-4 tbsp maple syrup – to taste 1/2 cup smooth nut butter of choice 2 tsp vanilla extract Pinch sea salt 1 tbsp plant milk – optional 1/2 cup vegan dark chocolate chips Instructions: Place the chickpeas, maple syrup, nut butter, vanilla extract and sea salt in a food processor and pulse for a couple of minutes until smooth. Next, add in the plant milk if you’d prefer it to be less thick and pulse again. Mix in the chocolate chips and store in the fridge for a while prior to eating if desired.

How good is risotto? Its warm and creamy and with the right spices, it's a flavour bomb. A very family friendly meal that makes big enough portions so perfect for a lunch leftover! Is risotto one of your winter go-tos?   Roast Cherry Tomato and Thyme Risotto with Basil Pesto Author: www.rebelrecipes.com   Ingredients: Roast tomatoes;  500g cherry tomatoes  Splash olive oil  Sea salt  Risotto ingredients; 250g aborio rice washed  2 tbsp olive oil 2 onions chopped roughly 4 cloves garlic sliced 3 tbsp white wine 750ml veg stock 4 ripe tomatoes roughly chopped  8 Sun blush tomatoes in oil drained and roughly chopped 4 tbsp nutritional yeast Zest 1 lemon  1 tsp sea salt 2 tbsp fresh thyme chopped  Lots of Black pepper  2 tbsp coconut yogurt or cream Pesto; 30g Basil  50g Pine nuts  3 tbsp extra virgin olive  Juice 1/2 lemon  Pinch sea salt  3 tbsp nutritional yeast  50g water  Toppings;   2 tbsp olive oil  Big pinch salt Fresh thyme Toasted pinenuts   Instructions: To cook the tomatoes;     Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside  To make the risotto;   Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.  Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.   Add 1 cup at a time of stock at a time until all the liquid is absorbed.    Half way through add in the fresh tomatoes and and sundried tomatoes.   Continue to add the veg stock.   When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt  and nutritional yeast and stir to combine.   Finally fold half the roast cherry tomatoes through the rice. To make the pesto;   Add all the ingredients to a food processor and blitz to combine. To serve;    Top with the roast tomatoes, pesto, toasted pinenuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.

With all of this cold weather, warming foods are exactly what we need. They're great for our digestion and they warm us up from the inside out.  These nachos are not only warm in temperature, but the nacho spice gives a warmth as well. Not only that- but they're delicious! This recipe calls for ordinary dairy cheese but that can easily be swapped out for a vegan version.  Find the recipe below and enjoy!   Sweet Potato and Black Bean Nachos Author: www.halfbakedharvest.com   Ingredients: 3-4 medium sweet potatoes cut into wedges 1 small head cauliflower cut into florets 2 tablespoons olive oil 2 tablespoons Taco Seasoning  1 400g can black beans drained + rinsed 1 1/2 - 2 cups cheese (shredded)  guacamole + plain greek yogurt for serving fresh cilantro green onions for serving Green Chile Salsa 8 tomatillos 1 jalapeño 2 cloves garlic 1 can Green Chilies or fresh chillies.  1/2 cup fresh cilantro juice of 1 lime 1-2 teaspoons salt depending on your taste Instructions: Preheat the oven to 220 degrees. Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp. Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly. Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN! Green Chilie Salsa: Preheat the broiler to high Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over. Remove and allow to cool. Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined. Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!

Growing up, meatloaf was a winter staple. It was a deliciously warm comfort food. Now that I'm the adult, I see that meatloaf was also an easy way to get a good hit of protein & veggies into us without the complaints.  This lentil loaf is not much different. It's warm, delicious and loaded with protein and veggies. Its even better than the meat version! It makes an easy dinner for fussy ones or a great pre-made lunch for the week. Partner it with salad & avo and you've got yourself one delicious meal!   Vegan Lentil Loaf Author: Jess @ www.choosingchia.com Ingredients: 3 cups cooked green lentils (about 1 cup dried, or can use canned) 2 tbsp ground flax seeds+6 tbsp water 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, chopped 1 large carrot, chopped 1 celery stalk, chopped 1 red capsicum, chopped 2 portabello mushrooms, chopped 1/2 tsp salt 1 tsp pepper 2 tsp paprika 1 tsp dried oregano 1 tsp dried parsley 1/4 cup red wine 2 tbsp tomato paste 2 tbsp tomato sauce 1 tbsp tamari 1/2 tbsp worshershire sauce 1/2 cup quinoa, (already cooked) 1/2 cup oats Glaze 1/4 cup tomato sauce 2 tbsp balsamic vinegar 1 tbsp maple syrup Instructions Mix the ground flax seeds with the water and let sit for 5 minues to gel. Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red capsicum and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs. Reduce the heat to medium then deglaze the pan with red wine. Add the tomato sauce, tomato paste, tamari, and worshershire sauce and mix everything together.  Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture. Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly. To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.  Bake at 175 degrees for 35-45 minutes. Let cool for 30 minutes before removing from the pan.

Cold weather makes it hard to get out of bed in the mornings. Warm beds are just so comfortable! But if you have a warm breakfast already made and waiting for you, would it be any easier?  Overnight porridge in the slow cooker really is the way to go. It ensures a filling, healthy breakfast to start your day. Its full of protein, fibre and some healthy fats. It is also delicious! Find the recipe here and let us know what you think.   Slow Cooker Banana Nut Porridge Author: Liz Della Croce Ingredients: 1 cup steel cut oats 1 ripe banana mashed ¼ cup chopped walnuts 2 cups milk any kind 2 cups water 2 tablespoons flax seed meal 2 teaspoons cinnamon 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon salt slices banana walnuts or brown sugar – optional garnish Instructions: Place all ingredients in a slow cooker and stir until well combined. Cook overnight on Low for 8 hours. In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated. Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.

Ah, the good old Chocolate Chip Cookie. Its childhood, comfort and simplicity wrapped up into one. Great for kids and great for adults.  These Tahini Chocolate Chip Cookies tick some serious boxes. They're quick and easy to make, full of protein, fibre and healthy fats to keep you full, and so sweet & delicious that you'll forget they're even good for you! Whip these babies up for the kids lunchboxes (nut-free- hooray!), keep around for that sweet craving or just love them whenever you want. Warning: You'll keep wanting more!   Tahini Chocolate Chip Cookies Ingredients: 1 cup tahini 1/2 cup pure maple syrup 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg) ½ teaspoon cinnamon ½ teaspoon sea salt ½ teaspoon bi carb soda ½ teaspoon vanilla extract 3 Tablespoons coconut flour 1/4 cup unsweetened shredded coconut flakes (optional) 1/4 cup chopped dark chocolate or dark chocolate chips flaked sea salt, for topping (optional) Directions: Preheat oven to 176 degrees and line a baking sheet with parchment paper or spray with non-stick spray. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous. If you’re adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended. Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated. Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips. Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using. Bake for 17-20 minutes or until golden brown around the edges. Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.

Soup season has arrived and we're pretty stoked about that. Soup is a great way to load up on nutrients, flavour and warm you up from the inside. Soup makes a fabulous dinner and an even better lunch! This recipe is packed with flavour and has additional protein to keep you feeling full.   Roasted Garlic Cauliflower Chowder Author: www.simplyquinoa.com   Ingredients: 1/2 cup raw cashews soaked for at least 2 hours 1 head cauliflower 1 small potato 1 garlic bulb 2 tablespoons oil 1/2 cup Roasted Garlic Hummus 1/2 cup cooked quinoa 2 cups vegetable broth 2 cups water + more as needed 2 teaspoons miso paste 2 teaspoons nutritional yeast optional Salt + pepper to taste Additional garlic if desired   Instructions: Add cashews to a bowl, cover with hot water and let soak for at least 2 hours. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

I think we can all agree that Slow Cookers are one of the greatest inventions to have hit the market. Talk about quick and easy setup PLUS flavours maximised through the slow cooking process. Not to mention all of the nutrients you can sneak into the recipes.    This coconut quinoa curry is cooking away in my slow cooker as I type. It is a favourite in our house for a lot of great reasons. Its coconut, creamy texture and all those curry flavours. Plus its filling and easy to eat. We LOVE it!   Coconut Quinoa Curry  Author: www.simplyquinoa.com Ingredients: 1 medium sweet potato peeled + chopped (about 3 cups) 1 large broccoli crown cut into florets (about 2 cups) 1/2 brown onion diced (about 1 cup) 1  can organic chickpeas, drained and rinsed 2 x 400g can diced tomatoes 2 x 400g cans coconut milk (either full fat or lite) 1/4 cup quinoa 2 garlic cloves minced (about 1 tablespoon) 1 tablespoon freshly grated ginger 1 tablespoon freshly grated turmeric or 1 teaspoon ground 2 teaspoon wheat free tamari sauce 1 teaspoon miso or additional tamari 1/2 - 1 teaspoon chili flakes Instructions: Add all ingredients to a slow cooker. Stir until everything is fully incorporated. Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened

Winter has made an early arrival this year with all of this RAIN! Rain makes perfect eating weather and partner that with all that Easter chocolate, well we're ready for some nourishing veggies to get our tummies back on track again.  Slow cooker season is one of my favourite seasons. Not only does it make for some easy cooking, the smell of cooking veggies and spices all day leaves your mouth watering! Plus slow cooker meals usually yield a big batch so it saves you from cooking the next day as well.  This lentil sweet potato recipe is yummy, filling and loaded with nutrients. Enjoy!   Lentil Sweet Potato Chili Author: Gwen Leron | www.delightfuladventures.com   Ingredients: 1 yellow onion, chopped 3 cloves garlic, minced 2 sweet potatoes, chopped 2 x 796ml cans of diced tomatoes 1 x 398ml can of red kidney beans, drained and rinsed 1 ½ cups frozen corn 3 ½ cups vegetable broth 1 ½ cups dried green lentils 2 tablespoons chili powder 2 teaspoons cumin salt and pepper to taste diced avocado for garnish (optional) fresh parsley or cilantro for garnish (optional) Instructions: Slow Cooker Directions Add all ingredients to slow cooker. Mix well. Cover and cook on low for 8 hours or on high for 4.5 hours Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.

Compromise no longer! This vegan Alfredo sauce brings back the creamy, delicious pastas into your life. It’s dairy free and easy to whip up with a bit of forward thinking.  Reaping the benefits of vitamins, antioxidants, and all the cashew perks such as copper, manganese, magnesium and phosphorus.  A big thank you to Downshiftology for bringing this one into our lives!    Vegan Alfredo Sauce Author: www.downshiftology.com   Ingredients: 1 cup raw cashews, soaked overnight, drained and rinsed 3/4 cup water 2 garlic cloves, peeled 1/2 tbsp lemon juice 1/2 cup diced onion 2 tbsp nutritional yeast 1 tsp salt 1/4 tsp dried rosemary 1/4 tsp black pepper   Instructions: 1. After the cashews have soaked overnight (or at least 6 hours), drain and rinse them. 2. Add the cashews and all other ingredients to a high-powered blend and blend until smooth. 3. Use immediately in a recipe or store in a sealed container in the fridge.