Archive for March 2020

Print Recipe White Bean and Rocket Salad in a Jar Course: Salad Serves: 2 Scale Update Ingredients 1 can Great Northern Beans drained and rinsed 1 red capsicum chopped 1 garlic clove chopped Handful basil chopped (or 1 teaspoon dried basil) 1 lemon juiced 1⁄4 cup water Sea salt and black pepper to taste 4…

Print Recipe Sweet Potato and Onion Soup Course: Soup Serves: 3 Scale Update Ingredients 1 tablespoon water 1 yellow onion thinly sliced 1 clove garlic minced 2 cups broth (vegetable) or water 2 large oranges juiced 1 carrot chopped 1 sweet potato peeled and chopped 2 tablespoons parsley chopped Sea salt and pepper to taste…

Print Recipe JK’s Vegan Chilli Con Carne Course: Main Course Cuisine: Plant Based Main Ingredient: Vegetables Serves: 4 Scale Update Ingredients 2-3 tbs Water 2 garlic cloves crushed 2 brown onion diced 1 carrot finely diced 1 red capsicum finely diced 1 tbs ground cumin 1 tbs ground coriander 1 tbs ground turmeric 1 tbs…

Print Recipe Blueberry Pancakes (Vegan, Gluten Free) Course: Breakfast Cuisine: Vegan Serves: 4 Scale Update Ingredients 1 cup gluten-free, all-purpose flour 1 tablespoon ground flax seed 2 teaspoons baking powder 2 teaspoons cinnamon 1⁄4 teaspoon sea salt 1 teaspoon vanilla 1⁄4 cup applesauce unsweetened 1 cup nondairy milk Coconut oil for cooking 1 cup frozen…