Pink Chia Pudding
- 3 tbsp of chia seeds
- 1 cup of almond milk
- 2 tbsp of rice malt syrup or any other sweetener of your choice
- 1-2 tsp Just Blends dragon fruit powder
- 1 tsp vanilla extract
- Simply put all the ingredients into a bowl and mix well.
- Soak overnight or for at least 2 hours in the fridge, covered
- When ready to serve, give the mixture a good mix and serve with coconut yogurt and fresh fruits
Cabbage and Potato Stir Fry
Prep time: 10 mins
Cooking time: 20 mins
- 3 cups shredded cabbage (The thinner and smaller, the better)
- 1 ¼ cups potato cut into 1cm cubes
- 2/3 cups peas (optional)
- 1/3 cup chopped deseeded fresh tomato
- 3 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp chilli powder
- ½ tsp sugar
- 7-8 curry leaves (optional)
- 2 green chillies cut lengthwise (optional)
- Heat oil in a large non-stick pan. Add mustard seeds. As soon as seeds start popping, reduce to low heat. Add cumin seeds, curry leaves, green chillies and turmeric powder. Sauté for 10 seconds.
- Add potato and shredded cabbage and bring to medium-high heat. Stir well to mix all the ingredients. Cover pan with lid and let the ingredients cook for around 10-12 minutes.
- Check if the potato is ready by cutting a piece in half, if it is easily cut, this indicates veggies are cooked. If using peas, add them in now. Allow an extra 2-3 minutes if using frozen peas.
- Add chopped tomato, chilli powder, salt and sugar. Stir to mix well.
- Allow it to cook for another 3-4 minutes on medium – high heat, keep stirring to incorporate.
- Serve hot with rice or roti.
Dragon Fruit and Vanilla Nice Cream
- 3 frozen bananas
- dash of plant based milk
- 1 tsp vanilla extract
- 1 tsp Just blends Dragon fruit powder
- Blend 3 frozen bananas, 1 teaspoon of vanilla extract and a dash of plant based milk until it becomes an ice cream consistency. You will need a high speed blender or a food processor to do this. Be careful not to over blend it.
- Split into 2 portion of the nice cream and reserve one portion in the freezer while you make the dragon fruit layer.
- To make the dragon fruit nice cream, just add one teaspoon of dragon fruit powder to the other nice cream portion and blend through until incorporated. If the mixture is too runny, return to the freezer for 10 minutes to firm up.
- Layer the nice creams layer in a bowl and drizzle with some melted Loving Earth chocolate.
Warming Red Lentil Soup
Preparation time: 10 minutes
Cooking time: 25 minutes
- 1 tsp oil
- ¾ cup onion, chopped
- 3 cloves of garlic, chopped
- ⅓ cup chopped carrots, 4 baby carrot or 1 medium carrot
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp or more black pepper
- ¼ tsp chilli flakes
- 1 tomato chopped
- 1-2 tbsp tomato ketchup or paste
- 1 tbsp chopped fresh mint leaves, or use ½ tsp dried mint
- ½ cup red lentils
- 2.5 cups to 3 water or vegetable stock
- ½ to ¾ tsp salt or more salt
- red pepper flakes, mint, lemon juice and olive oil for garnish
- Heat oil in a saucepan over medium heat. Add onions, garlic and pinch of salt and cook until translucent, about 5 minutes.
- Add the carrots and the spices and mix well. Cook for 2 minutes.
- Add the tomato, tomato ketchup and mint and mix and cook for 2 minutes.
- Add the red lentils, water and salt and mix. Partially cover and cook for 15 minutes. Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender. Taste and add more salt and spice, if desired, and mix in. Add more water if needed.
- Cool slightly and carefully blend with an immersion blender or regular blender. Serve in bowls with a garnish of chilli flakes, lemon juice, a few drops of olive oil and chopped fresh mint (optional). Serve with croutons or toasted bread of choice or a side salad.
Pink Dragon Fruit Oats
- 1/3 cup oats
- 2/3 cups water
- 1 tsp of natural sweetener
- 1 tsp Just Blends dragon fruit powder
- Cook the oats with the water in the microwave for about 2 minutes at 1 minute intervals
- Stir in the natural sweetener and dragon fruit powder
- Top with fresh berries
Smokey Mushroom Stew
Serves 2 – 4
Preparation time: 15 minutes
Cooking time: 30 minutes
- 650ml vegetable stock – or vegetable stock powder dissolved in 650ml water
- 200g pearled barley, rinsed
- 2 tablespoons olive oil
- 400g sliced mushrooms
- 1 garlic clove minced
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- Finely grated zest of ½ lemon, plus 1 squeeze lemon juice
- Salt to taste
- Black pepper
- 1 tbsp garam masala
- 1 tsp smoked paprika
- 200ml tomato passata
- 1 pinch brown sugar or coconut sugar
- In a large pan, bring the stock to the boil and add the barley. Cook for 20-25 minutes until tender, adding some water if stock threatens to evaporate before grains are cooked. By the end of cooking the stock should be completely absorbed and the grains tender but still retaining some bite.
- Meanwhile, heat the oil in a lidded pan and add the mushrooms, garlic, thyme, parsley and the lemon zest. Reduce the heat, cover and cook for 5 minutes.
- Turn up the heat, and add the masala and let it bubble away for a minute as you stir and scrape the bottom of the pan. Cover, reduce the heat and cook for 10 minutes more
- Add passata, smoked paprika and sugar. Cover over a low heat with the lid off until you have a rich dark stew, about 5 minutes. Add a little more passata if too thick. Stir in the squeeze of lemon juice and season will with salt and pepper.
- Spoon the barley into serving bowls, top with the mushroom stew and serve with sprinkled parsley.
Pink Dragon Fruit Smoothie Bowl
- 100g frozen coconut flesh (we used Amazonia)
- 1 frozen banana
- 80ml coconut water
- 1 tsp of natural sweetener – e.g maple syrup, rice malt syrup (optional)
- 1 tsp Just Blends dragon fruit powder
- Blend all the ingredients in a high speed blender
- Pour into a bowl and top with fruits of your choice
Cheesy Kale Bake
Serves 4 - 6
- 1 cup cashews, soaked overnight
- 1 Tbsp lemon juice
- 1 medium sized bunch of curly kale, shredded
- 1 whole leek, sliced
- 5 cloves garlic, minced
- 1 vegetable stock cube, or 1 tsp vegetable stock powder
- 1/2 - 3/4 cup of breadcrumbs
- Nuttelex or olive oil
- Pre-heat oven to 180 degrees Celsius
- Drain soaked cashews, then blend with 2 cups water, the lemon juice and 1 minced garlic clove until creamy – set aside (if halving recipe, just add one cup of water)
- Grate 2 cloves of garlic using a microplane (or mincer)
- Add leek and garlic to medium heat pan and fry leeks until soft
- Add kale and a bit of water to the pot
- Add a vegetable stock cube with a dash of water to soften – mix well through kale
- Slowly add cashew cream and stir until it thickens
- In a separate bowl, add breadcrumbs, a tbsp of Nuttelex (melted) or olive oil and 1 minced garlic clove - stir well (you can add some water if the mix is too dry).
- Transfer the cashew cream veggie mix to a casserole dish, top with the breadcrumb mix and then cook at 180 degrees for around 15 minutes or until top is crusted golden brown.
This recipe was generously contributed by Animal Liberation Queensland
Peaches and Cream
- 1-2 chopped peaches
- 1 tbsp coconut cream
- ½ tsp ashwagandha (optional)
- ½ tsp maca Powder
- 1 cup non-dairy milk (almond/soy/coconut milk etc.)
- 1 cup filtered water
- 5 macadamia nuts
- 1 tsp hemp seeds
- ½ tsp Vanilla essence or paste
- 1 tbsp Ssltanas
- 1 tbsp goji berries
- 1 tbsp pumpkin seeds
- Sweetener of your choice (optional - sultanas already add sweetness)
Add all ingredients into a blender – except the goji berries and pumpkin seeds.
Add goji and pumpkin seeds on top for the extra crunch!
Couscous and Roasted Vegetable Salad
Serves 4 -6
- 1/2 red capsicum, cut in half
- 1/2 green capsicum, cut in half
- 1/2 eggplant, salted and sliced
- 1/2 sweet potato, sliced
- 1/2 pumpkin, sliced
- 2 zucchinis, sliced
- 2 cups couscous
- 1/4 cup lemon juice and rind
- 1 3/4 cup water
- 1 tablespoon vegan margarine
- 1 garlic clove, crushed
- 2 tablespoons vinegar
- 2 tablespoons extra virgin olive oil, plus extra
- Handful of chopped parsley, basil and dill
- Cracked black pepper
- Brush all vegetables with extra virgin olive oil and grill each lot separately until cooked, remembering to turn onto the other side
- Place capsicum in a plastic bag to help remove skin, leave for 5-10 minutes and peel off skins
- Let all vegetables cool, then dice the vegetables coarsely
- In a saucepan, boil water and lemon juice
- Remove from heat and stir in the couscous with a fork
- Cover the saucepan and allow to stand for 5 minutes while couscous swells
- Place back on low heat and add margarine, stir for a few minutes with fork, separating the grains
- Combine the couscous with the chopped vegetables
- Mix together the oil, garlic, vinegar and pepper to season, add chopped herbs and mix
- Add the liquid into the couscous and vegetable mixture and combine well
- Serve chilled, with avocado as a salad, or as a filling in a roll, wrap or bread.
Makes 6 - 8 patties
- 400 grams cooked chickpeas, mashed
- 1 zucchini, grated
- 1 carrot, grated
- 2 tsp flaxseeds or chia seeds, ground
- 2 tbsp water
- Sprinkle of cayenne pepper
- LSA (linseed, sunflower, almond) mix
- Mis ground flaxseeds or chia seeds with water using a fork, set aside for 10 minutes
- Preheat oven to 180 degrees celsius
- Combine with the remaining ingredients and mix well
- Divide into roughly 8 patties and place down on a baking tray lined with baking paper
- Sprinkle LSA mix over the patties
- Cook in over for 20 - 30 minutes or until slightly crispy
- Serve warm, or let cool and freeze for later
Sweet Potato and Pumpkin Chips
Serves 2 - 4
- 1/2 sweet potato
- 1/4 pumpkin
- Black pepper
- 2 tbsp olive oil
- Preheat oven to 150 degrees celsius
- Peel both the sweet potato and pumpkin to get the chips
- On a lined baking tray, sprinkle a bit of each herb and add the oil on top
- Using your hands, mix the oil and herbs together, adding the potato and pumpkin to the mixture, ensuring each piece has the mixture on it
- Bake in oven until crisp, checking and turning frequently
- Serve with hummus or sweet chilli sauce