Tempeh, Shiitake, Broccoli Bowl

Tempeh is a great vegan source for probiotics and encouraging a “healthy gut”. We really enjoyed this delicious tempeh bowl and will have it more often. Especially encouraging more probiotics over the cold winter months.

Serving Size: 4

Ingredients:

• 8 ounces tempeh, sliced
• 1 red bell pepper, de-seded and sliced in strips
• 1 onion, sliced
• 4 ounces shiitake mushrooms, sliced
• ½ head broccoli, in florets
• 1 teaspoon sesame oil
• 1 tablespoon rapeseed oil or other cooking oil
• 1 cup basmanti rice

for the sauce:

• ½ tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• ½ cup tamari
• 1-2 cloves garlic, minced
• 1 1″ piece ginger, peeled and grated
• 2 teaspoons maple syrup
• 2 splashes sriracha sauce
• 1 heaping teaspoon cornstarch
• ½ cup or as needed water

Directions:

1. Mix the ingredients for the sauce in a small saucepan and place over a low heat.
2. Prepare the vegetables: cut the broccoli in florets, slice the onion, de-seed and slice the red bell pepper, slice the shiitake mushrooms
3. Steam the broccoli al dente.
4. Slice the tempeh.
5. Place 1 cup of rice with 2 cups of lightly salted water in saucepan and cook.
6. Heat the sesame oil and grape-seed oil in a frying pan or wok. Place the tempeh in the frying man and fry until golden on both sides. Remove the tempeh from the pan and place in a bowl for later.
7. Place the red bell pepper and onions in the frying pan and sauce until al dente.
8. Add the sliced shiitake mushrooms and sauce.
9. Add the tempeh pieces.
10. Add some of the sauce and mix evenly.
11. Evenly serve the rice in individual bowls. Top with the red pepper, onion, tempeh mixture. Add the steamed broccoli pieces and drizzle a bit more sauce on top.
12. Garnish with sesame seeds and optionally with spring onion pieces.

Related Posts:

• Mixed Bean Bowl with Eggplant and Green Olives
• Broccoli and Sweet Potato Stir-Fry
• Stir-fry Vegan Chickun, Broccoli and Red Pepper
• Review: Healthy Vegan Asian Broccoli Salad
• Review: Broccoli & Lentil Salad with Turmeric Yogurt…

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Planet Organic Collaborate with Bettina's Kitchen for 7-Day Plant Based Challenge

We’re pleased to announce our very first blogger collaboration as we team up with vegan superstar and sock-aficionado Bettina’s Kitchen for a 7-Day plant based challenge, guaranteed to leave you feeling nourished and your plate, a rainbow of colour.

Bettina’s Kitchen is the food blog from Bettina Campolucci-Bordi, a plant-based chef, food photographer and consultant. With an educational background in vegan raw cuisine, and having previously co-founded The Oliver Retreat detox Spa in Spain, Bettina is truly passionate about the healing & wellness properties that come from a plant-based diet – and she knows her stuff!

That’s why we’ve teamed up with her to create a simple to follow and seriously tasty 7-Day Plant Based Challenge for you to try.

Simply sign up via Bettina’s Kitchen to receive your FREE 7-day Challenge download/e-book complete with a weekly meal planner, shopping list and many delicious recipes that make plant-based cooking easy.

We’ve also created a handy category on the Planet Organic website to shop the ingredients needed for the recipes, as well as plant-based snacks and drinks. So why not give Plant-Based living a go!

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Protein smoothie bowl

We are nuts about this berry smoothie bowl.
Ingredients:

• 300ml Almond Milk or Coconut Water 
• 2 Handful of frozen berries
• 1/2 Frozen banana
• 1 Handful of spinach
• 1 tbsp of any nut butter
• 1 scoop of protein powder (Sun warrior or organic whey)
• 1 tsp of chia seeds
• 1tsp of baobab

Method:

Blend all the ingredients together and enjoy!
 

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Beetroot, Apple & Ginger Immune Boost Juice

Ingredients
(Serves 2)

• 2 cups water (if you don’t have a juicer)
• 3 apples, chopped
• 2 cooked beetroot, skins removed and chopped
• 1-2 inch of ginger, peeled and minced (depending on taste)
• Juice ½ lime
• 1.5 tsp – 1 tbsp raw honey 
• Contents of 4 capsules Unbeelievable Health Bee Prepared

 
Method
 
For blending:
Place each of the ingredients into a blender and blitz until completely smooth. Stop to taste and adjust sweetness / spice as desired. Pour into glasses and serve. 
 
For juicer:
If you have a juicer, throw the ingredients in (ensuring the apples are cored), and juice before pouring into glasses, stirring in the contents of the Unbeelievable capsules, and serving.

 

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Almond Turmeric Drink

A spoonful of cinnamon, cup of almond milk, pinch of ginger, sprinkling of coconut and seedling of vanilla makes for truly sensational sipping…
Ingredients

Golden Paste (makes enough for 12 servings): 
120ml water
30g turmeric
pinch of black pepper

Golden Milk (serves 1): 
250ml Rude Health Ultimate Almond
1 tsp Golden Paste (use more of less depending on your preference)
1 tsp Coconut Oil
Honey, to taste
Cinnamon
 
 
Method
1. Make the Golden Paste. In a small saucepan over medium heat, cook the water, turmeric and black pepper, stirring constantly until a thick paste forms, about 5 minutes. Then remove from heat. At this point, allow the Golden Paste to cool, and transfer it to a jar to store in the refrigerator for later.
2.Make the Golden Milk. In a small saucepan over medium heat, mix together the Rude Health Ultimate Almond, Golden Paste (just something we made earlier) and coconut oil, stirring constantly until warm. Do not bring it to a boil. Remove from heat and mix in honey, to taste. Top with a generous sprinkle of cinnamon and hey presto.



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Vegetable Ravioli and Mushroom Salad with Kale, Walnut Pesto

This is a delicious main meal salad. Very hearty and filling. We enjoyed it as a winter lunch, it would also be lovely in the summer at suppertime.

Serving Size: 4

Ingredients

for the pesto:

• 1 cup walnut pieces
• 2 garlic
• 3-4 cups kale, cleaned and cut from the stems
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• ¼ teaspoon dry mustard powder
• ¼ cup nutritional yeast
• salt and pepper to taste
• water as needed to blend

for the salad:

• 1 (8 ounce) package vegetable tortellini
• 1 (8 ounce) package mixed wild mushrooms
• 1 tablespoon olive oil
• 4 generous handfuls arugula

 

Directions

to make the pesto:

1. Clean the kale. Remove from the stems and roughly chop. Place the chopped kale in a blender or food processor.
2. Add the lemon juice and oil to the kale and pulse to puree the kale.
3. Once the kale is liquefied, add the walnuts and pulse again to puree the nuts.
4. Add the dry mustard powder, salt, pepper, garlic and nutritional yeast and pulse once more to blend.
5. You may need to add a bit of water if it is too thick for your blender to function.

to make the salad:

1. Prepare a pot of lightly salted water to cook the tortellini.
2. Once the water is boiling, add the tortellini to cook. They are ready once they float to the top.
3. Meanwhile, prepare the mushrooms. Clean the mushrooms and slice any that are too large.
4. Heat the oil in a large frying pan and lightly saute the mixed mushrooms.
5. Drain the cooked tortellini.
6. Place a generous portion of arugula on each plate. Next evenly share the tortellini and mushrooms over the arugula.
7. Drizzle the pesto over the salad and serve.

Related Posts:

• Vegan Kale and Walnut Pesto
• Pea Ravioli with Mushroom Sauce
• Winter Root Vegetable Salad
• Review: Mushroom & Walnut Spicy “Bolognese”
• Warm Fall Salad with Walnut Maple Dressing

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Rebel Kitchen's Revitalising Coconut Water Smoothie

Our guts could probably do with a bit of TLC after the festive overindulgence – this revitalising smoothie will help put the spring back in your step.
Healing properties in ginger help to soothe the digestive system, the fruit and veg are nutrient-dense, and the coconut water is loaded with antioxidants and electrolytes. The perfect combination to help reset your health.
 
 
Ingredients:
 
1 250ml Rebel Kitchen Raw Coconut water
½ cucumber
1 generous chunk of fresh ginger
1 ripe banana
2 large handfuls of fresh spinach
Ice cubes
 
Serves one.
 
Method:
 
Add all ingredients to your blender. Blend for 1 minute or until the texture is a smooth consistency and the ice cubes have disintegrated.
 
Serve immediately and enjoy!
 

 
 
About the water and the benefits
 
Rebel Kitchen Organic Coconut Water is a single source coconut water that comes from organic young green coconuts grown in the Philippines. It’s packed full of electrolytes and potassium, which makes it perfect for rehydration as well as containing properties to support good immune function.
 
The coconut water is also loaded with antioxidants which gives it that healthy pink glow. Young green coconuts contain high levels of antioxidants that turn pink when oxidized. This is only the case when the product is not heat-treated and is a visible marker of the quality of Rebel Kitchen Organic Coconut Water.
 
Like everything it makes, Rebel Kitchen’s Organic Coconut Water contains no refined sugar, additives or preservatives. It’s also vegan and gluten-free.
 

 
Sustainability
Rebel Kitchen Coconut Water is made from organic, young green coconuts, sustainably sourced from local farmers in the Philippines. Rebel Kitchen uses the whole coconut – coconut water goes into its bottles, coconut meat into its yogurts, and coconut husks help to fuel power at the plant. Sustainability at its best.

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Vegan Chickun and White Bean Soup

Hearty and delicious, this soup is quick and easy to make and is a whole meal in a bowl.

Serving Size: 4

Ingredients:

• 1 (8 ounce) package soy protein (chickun style) pieces
• 1 (16 ounce can) cannellini beans (or other white bean)
• 2 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable bouillon
• 2 tablespoons olive oil
• ½ teaspoon cumin
• 1 splash lemon juice
• 1 splash Tabasco
• 1 hot chili pepper or jalapeno, de-seeded and minced
• 1-2 handfuls baby greens (spinach, beet and or Swiss chard)
• 1 handful coriander or cilantro, chopped
• avocado and more coriander as garnish

Directions:

1. Heat the oil in a large soup pot.
2. Add the chopped celery, onions, garlic and chopped chile or jalapeño if using and sauté until they begin to soften.
3. Drain and rinse the beans and add to the cooking celery and onions.
4. Add the vegetable bouillon.
5. If you wish to have a slightly thicker soup, using a potato masher or a fork, slightly mash a few beans as they are cooking this will thicken the soup, but leave many beans still whole.
6. Season with the chili or jalapeño and cumin.
7. Add the chickun pieces and chopped coriander or cilantro and the splash of lemon juice.
8. Season to taste with salt and pepper.
9. Shortly before serving add the handful of baby greens (spinach, beet greens and/or Swiss chard).
10. Serve the soup garnished with avocado pieces and a few coriander leaves.

Related Posts:

• White Bean and Spinach Soup
• Stir-fry Vegan Chickun, Broccoli and Red Pepper
• Vegan White Cake with Poppy Seed Filling and Raspberry…
• Review: Yoghurt & Fava Bean Soup
• White Asparagus with Cashew Sauce

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Bee Energised swirl smoothie

Ingredients

 

• 1 cooked beet
• 1 banana
• Two handfuls raspberries
• Handful spinach
• 1.5 tbsp cashew butter
• 3 tbsp coconut yoghurt
• 1/2 cup coconut milk (or more, to achieve desired texture / thickness)
• 1 tsp raw honey
• Capsule contents of 2 Bee energised

To make swirls if desired, top with rings of coconut yoghurt (you can squeeze from a bottle or cut a corner off a plastic bag) & pull sideways with a toothpick. 

Place all the ingredients in a blender and blend until smooth
 

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