Recipes

CRISPY COCONUT LIME BAKED CAULIFLOWER TACOS

INGREDIENTS

– 1 CAULIFLOWER
– 120G COCONUT MILK
– 5 LIME
– ½ TSP SALT
– 90G BREADCRUMBS
– 90G CORNMEAL
– 90G SHREDDED COCONUT
– 2 TSP SMOKED PAPRIKA
– 1 TSP CUMIN
– ½ TSP GARLIC POWDER
– ¼ TSP TURMERIC
– ½ TSP SALT
– ¼ TSP BLACK PEPPER

SLAW
– 50G RED CABBAGE
– 50G GRATED CARROT
– LIME JUICE
– 1 TBSP VINEGAR
– 1 TSP AGAVE SYRUP
– TARTAR SAUCE
– 70G VEGAN MAYO
– 50G GERKIN
– 1 TBSP CHOPPED DILL
– LIME JUICE
TO SERVE
– TORTILLAS
– LIME WEDGES

METHOD

INSTRUCTIONS

  1. PREHEAT OVEN TO 400 DEGREES F.
    FOR THE SLAW:
  2. MAKE THE SLAW FIRST SO IT HAS TIME TO MARINATE AND SOFTEN JUST A BIT. WHISK ALL THE WET
    INGREDIENTS TOGETHER AND POUR THEM OVER THE VEGGIES IN A MEDIUM BOWL. COVER IT AND PUT IT IN THE
    FRIDGE.
    FOR THE BAKED CAULIFLOWER:
  3. WHISK TOGETHER THE COCONUT MILK, ZEST AND JUICE OF 1 LIME AND ½ TSP SALT IN A WIDE
    SHALLOW BOWL, SET ASIDE.
  4. WHISK TOGETHER THE PANKO, CORNMEAL, SHREDDED COCONUT, SMOKED PAPRIKA, CUMIN, GARLIC
    POWDER, TURMERIC, ½ TSP SALT AND THE PEPPER IN ANOTHER WIDE SHALLOW BOWL, SET ASIDE.
  5. LINE A BAKING SHEET WITH PARCHMENT PAPER AND LINE UP YOUR BREADING STATION IN THIS ORDER:
    CAULIFLOWER, WET BATTER, DRY BREADING, BAKING SHEET.
  6. TAKE A SLICE OF THE CAULIFLOWER AND PLACE IT IN THE COCONUT MILK BATTER, FLIPPING IT OVER
    TO MAKE SURE ALL SIDES ARE COVERED. NEXT, PLACE THAT PIECE OF CAULIFLOWER IN THE DRY BREADING MIX,
    PRESSING IT DOWN AND FLIPPING IT OVER TO MAKE SURE IT’S COATED EVENLY ON BOTH SIDES. THE BREADING
    SHOULD STICK EASILY AND NOT FALL OFF. TRANSFER YOUR BREADED PIECE OF CAULIFLOWER TO THE LINED
    BAKING SHEET. REPEAT WITH ALL REMAINING SLICES OF CAULIFLOWER. MY MEDIUM SIZED CAULIFLOWER FILLED
    UP ONE BAKING SHEET PERFECTLY!
  7. BAKE THE BREADED CAULIFLOWER FOR 25-30 MINUTES, FLIPPING EACH PIECE OVER AFTER 15 MINUTES,
    UNTIL BOTH SIDES ARE GOLDEN BROWN AND CRISPY.
    FOR THE TARTAR SAUCE:
  8. WHILE THE CAULIFLOWER IS BAKING, MAKE YOUR TARTAR SAUCE. IN A SMALL BOWL, STIR TOGETHER
    ALL INGREDIENTS. PLACE IN THE FRIDGE UNTIL YOU ARE READY TO USE IT.
    FOR THE TACOS:
  9. TO ASSEMBLE THE TACOS, PLACE A TORTILLA ON A PLATE, TOP WITH A BIT OF THE SLAW, A PIECE OR
    TWO OF THE CRISPY BREADED CAULIFLOWER AND TOP WITH A BIG DOLLOP OF TANGY TARTAR SAUCE. GARNISH
    WITH AN EXTRA SQUEEZE OF LIME OR DASH OF SRIRACHA.



VEGAN ZUCCHINI ‘MEATBALLS’

INGREDIENTS

– 375G CHICKPEAS
– 1 CLOVE GARLIC
– 300G ROLLED OATS
– 1 TSP DRIED BASIL
– 1 TSP DRIED OREGANO
– ½ TSP SALT
– 2 TBSP NUTRITIONAL YEAST
– JUICE OF ½ LEMON
– 1 COURGETTE SHREDDED
– 500G TOMATO PASSATA
– 200G WHOLE GRAIN PASTA
– 1 LARGE ONION

METHOD

  1. IN THE BOWL OF A FOOD PROCESSOR, COMBINE THE DRAINED AND RINSED
    CHICKPEAS, GARLIC CLOVES, AND ROLLED OATS. PULSE FOR ABOUT 5-10
    SECONDS, UNTIL FINELY CHOPPED. WHEN YOU PRESS THE MIXTURE
    BETWEEN YOUR FINGERS, IT SHOULD HOLD TOGETHER. TRANSFER TO A
    LARGE BOWL ALONG WITH THE DRIED HERBS, SALT, NUTRITIONAL YEAST,
    LEMON JUICE AND SHREDDED ZUCCHINI. DO NOT USE MORE THAN 1 CUP OF
    SHREDDED ZUCCHINI. STIR TOGETHER UNTIL WELL-COMBINED. IF THE
    MIXTURE IS TOO WET TO HANDLE, ADD A LITTLE FLOUR (YOU CAN GRIND
    EXTRA OATS INTO A FLOUR) OR NUTRITIONAL YEAST TO HELP ABSORB
    EXCESS MOISTURE.
  2. PREHEAT THE OVEN TO 375°F THEN LINE A BAKING SHEET WITH PARCHMENT
    PAPER. USING YOUR HANDS, SCOOP OUT ON HEAPING TABLESPOON OF THE
    ZUCCHINI MIXTURE AT A TIME AND ROLL INTO 12 SEPARATE BALLS. ARRANGE
    ON THE BAKING SHEET A FEW INCHES APART THEN BAKE IN THE OVEN FOR
    25 MINUTES. MEANWHILE, COOK PASTA AS DIRECTED.
  3. ONCE THE ZUCCHINI BALLS ARE LIGHT GOLDEN BROWN, REMOVE THEM
    FROM THE OVEN AND SET ASIDE. SERVE WARM OVER COOKED PASTA WITH
    MARINARA SAUCE. GARNISH WITH FRESH BASIL AND ENJOY!
 

                                                     

                                                            SPICY TOFU SCRAMBLE

  INGREDIENTS 

– 350G SILKEN TOFU

 – 2 SMALL SPRING ONIONS

 – 1 CLOVE GARLIC

 – 10 CHERRY TOMATOES HALVES

 – 1 SLICED AVO

 – 1TSP TURMERIC

 – 2 TSP GROUND SALT

 – 2 TBSP OLIVE OIL 

– 8 SLICES OF BREAD METHOD

 1. HEAT UP 1 TBSP OF OLIVE OIL IN A PAN, ON LOW-MEDIUM HEAT. ADD CHOPPED GARLIC AND FRY, STIRRING FREQUENTLY, UNTIL IT SOFTENS AND RELEASES ITS BEAUTIFUL AROMA. 

2. PLACE TOMATO HALVES CUT SIDE DOWN ON THE PAN AND FRY THEM IN THE GARLICKY OIL GENTLY UNTIL THEY SOFTEN A LITTLE. REMOVE GARLIC AND TOMATOES FROM THE PAN AND SET ASIDE. 

3. TOAST THE BREAD SLICES UNDER A GRILL. 

4. HEAT UP ANOTHER TABLESPOON OF OIL (OR HALF A TABLESPOON IF HAVE SOME OIL LEFT IN THE PAN) AND FRY SPRING ONIONS AND CHILLI SLICES ON LOW-MEDIUM HEAT UNTIL SOFTENED. 

5. ADD A BLOCK OF SILKEN TOFU AND BREAK IT INTO SMALL PIECES WITH A FORK.

 6. SPRINKLE WITH TURMERIC AND BLACK SALT AND STIR IT AROUND AND FRY FOR ANOTHER TWO MINUTES. FINALLY ADD TOMATOES AND GARLIC BACK TO THE PAN TO WARM UP. 

7. PILE TOFU SCRAMBLE ONTO WARM TOAST, DECORATE WITH AVOCADO SLICES AND SEASON WITH PEPPER AND REGULAR SALT. CONSUME IMMEDIATELY.

Sautéed Beet Greens

PREP TIME 5 minutes

COOK TIME 10 minutes

TOTAL TIME 15 minutes

SERVINGS 4 servings

AUTHOR Holly Nilsson

Beet Greens, minced garlic, and freshly squeezed lemon juice are combined and cooked until tender. Once tender these greens are tossed with a touch of butter and seasoned to perfection for a delicious side dish.

ROASTED BEET AND SPRING ONION SALAD

SERVING SIZE serves 2-4

INGREDIENTS

4 beets roasted

2 spring onions

3 tablespoons olive oil divided

sea salt

freshly ground pepper

3 tablespoons balsamic or red wine vinegar

3-4 cups arugula (or spinach)

 

This colorful, and flavorful beet vinaigrette puts a super-fun twist on a classic recipe, and is the perfect complement to the roasted spring onions in this tasty salad.

 

INSTRUCTIONS Preheat the oven to 425 degrees F. Wash the beets and wrap them in foil. Place them on a baking sheet and roast in the oven, until tender, about 30 minutes. Allow the beets to cool completely. Peel off and discard the skin with your hands. Using a mandoline or sharp knife, slice the beets and set aside, reserving one beet for the dressing. Meanwhile, slice the bulb and light greens across the grain on the spring onions, saving the dark greens for garnish. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place them on a lightly oiled baking sheet. Roast the onions for 15 minutes, turning them over halfway through. They should begin to brown around the edges, but not char. Remove the onions and set them aside. In a food processor or blender, blend together the one reserved beet, vinegar, salt and pepper to taste and the remaining 2 tablespoons olive oil. In a large bowl, toss the arugula with a little of the dressing. Place the arugula on a platter or individual plates/bowls. Arrange the sliced beets and onions on top, sprinkle with salt and pepper and drizzle with more dressing. Sprinkle on the chopped dark greens of the spring onions.

CREDIT : FULL CIRCLE

 

BEETROOT & ITS LEAVES, SOFT GOATS CHEESE, TOASTED PUMPKIN SEEDS SALAD

INGREDIENTS

1 Medium bunch of beetroots with their leaves

200g soft Goats cheese (vegan alternatives available)

60g Pumpkin seeds

2 tbsp Extra virgin Olive oil (EVOO)

1 tbsp red wine vinegar

Salt & Pepper

 

Method 

  1. Preheat the oven to 200 degrees Celsius. Remove the leaves from the beetroots and put them whole into a baking tray covered in EVOO, and sea salt. Roast for about 45minutes until the beetroots start to feel soft. For the last 5 mintues, add the beetroot leaves with an extra splash of EVOO. take them beetroots and let them cool.
  2. Once cooled, using a knife, take the skin off the beetroots and chop them into about 4-6 pieces depending on the size. Roughly chop the leaves into about 2cm pieces.
  3. On a medium to high heat, add a frying pan with the pumpkin seeds in it, and toast them until they pop, being careful not to let them burn.
  4. Crumble the soft goats cheese into small pieces and once the beetroots are cold, combine all of the ingredients
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