Creamy Vegan Tortellini with Fresh Veggies

This was a delicious meal we enjoyed today. It’s quick and easy to make, very filling and nutrition as well.

Serving Size: 4

Ingredients:

• 1 8 ounce package vegan tortellini
• 1 red bell pepper, de-seeded and chopped
• 1 medium zucchini, cut in chunks
• 1 large onion, sliced
• 2-3 cloves garlic, minced
• 1-2 handfuls baby spinach leaves
• 8-10 cherry tomatoes, cut in half
• oil for cooking the vegetables

for the sauce:

• 1 cup soy yogurt
• 1 teaspoon vegetable bouillon powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon mixed Italian herbs
• ¼ cup nutritional yeast
• salt and pepper to taste
• chives as optional garnish

Directions:

1. Bring a pot of lightly salted water to boil
2. Prepare the vegetables:
   De-seed and cut the red bell pepper into bite sized chunks.
   Clean and cut the zucchini in bite sized chunks.
   Slice the onion, mince the garlic.
   Clean the spinach leaves and slice the cherry tomatoes in half.
3. Mix the sauce ingredients in a small sauce pan and place over low heat to warm.
4. Put the vegan tortellini in the boiling water to cook. They are done when floating on the top.
5. Place some cooking oil in a frying pan and heat.
6. Add the prepared vegetables and stir fry until al dente.
7. Drain the water from the cooked tortellini and return the tortellini to the pot.
8. Add 1/3 of the sauce to the tortellini and stir to evenly mix.
9. Place the creamy tortellini i in individual dishes.
10. Add a generous portion of the sautéed vegetables to each dish and add a bit more sauce on top.
11. Optionally garnish with chopped chives. You can also sprinkle with vegan Parmesan if desired.

Related Posts:

• Semolina Pudding with Fresh Berries
• Bulgur with Fresh Herbs, Spices and Pomegranate Arils
• Review: Banana Crumb Muffins with Fresh Pineapple and…
• Creamy Key Lime Tempeh and Mushroom Enchiladas
• Creamy Asparagus filled Puff Pastry Shells with Chervil

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Pick Your Perfect Pancake

To celebrate pancake day, we have put together a selection of delicious pancake recipes taken from our favourite books.

 

Pumpkin Quinoa Pancakes 
 
Ingredients (2 serving)

• ½ cup (120 ml) unsweetened almond milk
• 1 teaspoon cream of tartar
• 2 teaspoons flaxseed meal
• 2 tablespoons (30 ml) water
• 1 cup (112 g) quinoa flour
• ½ cup (123 g) pumpkin purée
• 2 tablespoons (30 ml) pumpkin pie spice (for homemade pumpkin pie spice, mix ½ teaspoon ground cinnamon, 1⁄8 teaspoon ground cloves, ¼ teaspoon ground ginger, and 1⁄8 teaspoon ground nutmeg)
• 2 tablespoons (30 ml) extra-virgin coconut oil
• 1 tablespoon (15 ml) vanilla extract
• Coconut oil cooking spray, for greasing

Filling

• 8-ounce (237g) container vegan cream cheese
• 2 tablespoons (30 ml) date syrup
• Sprinkle of ground nutmeg and cinnamon
• Dash of vanilla extract

 
Method

1. In a small cup, combine the almond milk and cream of tartar and set aside.

2. To make flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened.

3. In a medium mixing bowl, mix together the quinoa flour, pumpkin purée, pumpkin pie spice, coconut oil, vanilla extract, and the flax “egg.”

4. Spray a medium frying pan or griddle pan with the cooking spray and heat over medium heat. Add the almond milk mixture to the mixing bowl and thoroughly mix. Pour 2 tablespoons of the mixture into the pan and cook for 3 to 5 minutes, or until bubbles start to form and the edges begin to crisp. Flip and cook for another 30 seconds, and then transfer to a serving plate. Repeat with the remaining mixture.

5. To make the filling, if using, combine all the filling ingredients in a stand mixer and beat until smooth and creamy. To serve, I love making silver dollar pancakes and stacking them with layers of the filling in between.

 

 

 
 


Coconut Pancakes wih Papaya and Macadamia Butter

 
Ingredients (MAKES 4/SERVE 2)

FOR THE PAPAYA COMPÔTE:

• 1 large papaya, halved, deseeded and cut into cubes
• 2 tsp agave syrup

 
FOR THE NUT BUTTER:

• 100g (? cup) macadamia nuts
• 30g (2 tbsp) salted butter, soft

 
FOR THE PANCAKES:

• 270ml (scant 1¼ cups) skimmed milk
• ¼ tsp xanthan gum
• 100g (scant 1 cup) coconut flour
• 3 large eggs
• 50ml (scant ¼ cup) coconut milk
• 1 tsp gluten-free baking powder
• 2 tsp vegetable oil, for frying

Method

1. Put the cubed papaya and the agave syrup in a small pan and cook for 3–4 minutes over a medium heat until broken down. Transfer to a jar and allow to cool; keep this compôte in the fridge for up to 3 days.
 
2. Use a hand-held blender and a beaker to blitz the nuts and butter together. This nut butter can be stored in a jar in the fridge for up to 2 weeks.
 
3. Next, again using a hand-held blender and a beaker, blitz 120ml (½ cup) of the milk with the xanthan gum – what you want is something quite light and fluffy.
 
4. In a large bowl, put the coconut flour, eggs, coconut milk, baking powder and the rest of the milk. Mix well then fold in the milk–xanthan mixture.
 
5. Preheat a non-stick frying pan (skillet) over a low heat. Add 1 teaspoon of the oil and smear around the pan using some kitchen paper (paper towels). Add 1 tablespoon of the batter (or 2 separate tablespoons if your pan is big enough) to the pan and spread a little with the back of a spoon to about 8cm/3¼in. Cook for 2–3 minutes on each side; be gentle when flipping them over. These pancakes take a little longer than normal pancakes to cook, so the heat needs to be a touch lower so they don’t colour too quickly. Add the rest of the oil after you have cooked half of the pancakes. These pancakes are best served warm, so as you’ll be making batches keep them in a warm oven as you go. To serve a portion, stack 2 pancakes on a plate with half the papaya compôte. and top with a quenelle of nut butter, or layer up if you like.
 

 

 

Spinach Smoothie Pancakes with Homemade Hazelnut spread and strawberries

Ingredients

• 125g buckwheat flour
• 1 large egg
• 1/4 teaspoon fine salt
• 300ml lactose- or dairy-free milk of choice
• 2 big handfuls of spinach
• 1 tbsp coconut oil
• Hazelnut and pecan spread
• 300g strawberries, hulled and sliced

Method
1. Place the buckwheat flour, egg, salt, milk and spinach in a blender and whizz until smooth.

2. Refrigerate the batter for 20 minutes.

3. Heat a large non-stick frying pan over a high heat and add a little coconut oil. Pour a large ladleful of the mixture and tilt the pan, spreading the mixture out to a circle. Cook for 2–3 minutes, until golden and then flip over and cook for another minute.

4. When the crêpe has darkened in colour, transfer it to a warm plate or very low oven while you repeat with the rest of the mixture (make sure to keep stirring the batter often for the
best results).

Serve with hazelnut spread and sliced strawberries.

For the Chocolate Spread

• 210g hazelnuts and pecans, roasted
• 4 tbsp cacao or cocoa powder
• 1/4 tsp sea salt
• 120ml almond milk
• 80ml maple syrup
• 1 tbsp pure vanilla extract
• 1 tbsp coconut oil

Method
1. Add the nuts, cacao and salt into a food processor and pulse until starting
to form a paste.

2. Continue to blend and drizzle in the milk, maple syrup, vanilla and coconut oil. Once deliciously smooth and creamy, spoon into a sterilised airtight jar and pop it in the fridge. Keeps for 3–4 days.
 

 

 

 

 
These flour-free pancakes deliver a protein-packed breakfast, thanks to one scoop of protein powder, real pumpkin and oats. Add egg whites and baking powder and they’re ready for lift-off. 

Ingredients

• 1 scoop Protein powder
• 1/2 cup Pumpkin (not pumpkin pie filling)
• 1/2 tsp Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
• 1/2 tsp Baking powder
• 2 Egg whites
• 1/2 cup Oats
• 1/2 cup + 2 tbs water
• 3-5 pkts Stevia (or 1/2-1 tbs sweetener of choice)

 
Method
1. Put all of the ingredients in a blender and blend until smooth!

2. Meanwhile, heat a nonstick pan coated with coconut oil over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!
 

Jamie Lloyd, Fitness Writer
Award Winning Fit Pro, International Best Selling Author, British Kettlebell Champion 
Contact@jamielloydfitness.com for Coaching & Press

 

Pancakes with Carob and Vanilla Cream

Ingredients (serve 8-10) 

PANCAKES

• 70 g quinoa flakes or flour
• 2 tablespoons amaranth flour
• 2 teaspoons gluten-free baking powder
• pinch of salt
• 2 teaspoons instant coffee powder
• 1–11Ž2 tablespoons raw cacao powder
• 1 banana, ripe
• 2 teaspoons coconut oil, plus extra for frying
• 1 tablespoon maple syrup or sweetener of choice
• 2 egg whites
• 250 ml milk (dairy or plant-based alternative)
• coconut oil, for frying

CREAM

• 250 g low-fat Greek yoghurt or soy yoghurt
• 1 tablespoon maple syrup or sweetener of choice
• 1 tablespoon carob powder
• 1 vanilla bean, seeds scraped

TOPPINGS

• 1 tablespoon puffed quinoa
• 1 tablespoon cacao nibs
• 2 fresh figs
• Mixed berries

Method 
1. For the pancakes, add the quinoa flakes or flour into a bowl along with the amaranth flour, baking powder, salt, instant coffee powder and raw cacao powder, and stir until well combined.

2. Peel and slice the banana into another bowl, mash it with a fork and add the remaining ingredients. Stir until well combined. Add the wet mixture to the dry mixture and stir to a thickish batter that easily falls off the spoon. If that’s not the case, add another splash of milk and stir again. Let it stand for at least 10 minutes.

3. For the carob cream, put all the ingredients into a bowl, stir until well combined and cool in the fridge.

4.  In a large frying pan, heat up some coconut oil on a medium heat. To make pancakes 10–12 cm (4–5 in) in diameter, drop 1 tablespoon of batter for each pancake into the pan and fry for 1–2 minutes until golden brown and bubbles form. Flip and fry on the other side until golden brown. Transfer to a plate.

5. Either serve the pancakes separately with the carob cream and toppings or make a pancake stack by spreading a spoon of carob cream on to every pancake and layering them up. Garnish with puffed quinoa, cacao nibs, figs and fresh fruit.
 

 
 

 



Raw Banana Pancakes
 
This is a raw, light take on the small American pancake that we all love. When stacked with layers of coconut yoghurt and berries, you will feel like you've had a sumptuous weekend treat.
 
Ingredients (12 pancakes)

• 2 tbsp flax seed
• 50g (1/2 cup) pecans
• 30g (1/4 cup) buckwheat flour 
• 1 banana
• 125ml (1/2 cup) almond milk
• 1/4 tsp ground cinnamon
• pinch of Himalayan salt
• coconut yoghurt and fresh berries, to serve

Method
1. Preheat the oven to no higher than 42C or to its lowest temperature. 

2. Grind the flax seed in a high-powered food processor until fine like flour, then transfer it to a bowl and stir in 3 tablespoons of water. Leave for 10-15 mins to swell and turn into an egg substitute. 
 
3. Grind the pecans in the clean food processor until they are fine like flour, add in the rest of the ingredients except for the yoghurt and berries and blend until the mixture becomes slightly runny, a little less wet than your usual pancake batter. Place large spoonfuls of the batter onto a plate or baking tray lined with baking paper and smooth into round pancake shapes. 
 
4. Place in the oven for roughly 1 hour, or until the tops of the pancakes look dried out. Cover the pancakes with another sheet of baking paper and flip the paper over so that the dried tops are now facing down. Leave in the oven to dehydrate for a further 30 minute - 1 hour or until the bases of the pancakes (now flipped to the top) are dry enough for you to peel off the baking paper. If they are dry, take them out of the oven and let them cool on the side before stacking with coconut yoghurt and berries. 
 

 

 

 

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Thai Ginger Soup with Cashews

Vitamix Winter Soup Series




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All About Mushrooms

More than just a fungus.
The Ancient Greeks used them to provide strength for battle. The Romans called them the ‘food of the gods’. Traditional Chinese medicine has used them for thousands of years for their many health benefits.
We looked back at the history and traditional use of some of our favorite mushrooms to help you find your favorite fungi!
 
Chaga Mushroom – Grown on Birch trees in Northern Europe and Russia, this mushroom has an unappetizing appearance and is often mistaken for burnt wood. It was traditionally used in folk medicines to treat viral and bacterial infections.
 

 
Maitake Mushroom – Meaning ‘dancing mushroom’ in Japanese this delicious mushroom is said to ‘make one feel happy, vigorous and look younger’. Feeding on the dead roots of trees and sometimes growing up to three stone in weight these mushrooms are not only tasty but have a wide variety of health benefits.
 

 
Cordyceps Mushroom - This rare mushroom is traditionally found growing on the larvae of moths in extreme environments such as the high Tibetan plateau. Used in traditional Chinese medicine to boost the immune system and provide energy and stamina.
 

 
Reishi Mushroom – Also called the ‘10,000 Year Mushroom’ due to it’s many health benefits, Resishi is probably the most widely known medicinal mushroom. Traditionally associated with the Taoist quest for immortality it’s anti-inflammatory, immune boosting and anti-histamine activity is said to help with allergies and hayfever.
 

 
Lions Mane Mushroom – Also referred as the ‘Hedgehog Mushroom’ or the ‘Bearded Tooth Fungus’. Used in traditional Chinese medicine since 2000 BC to help with mental clarity amongst other things.
 

 
Shitake Mushroom – Traditionally used in Folk medicine but most commonly used as a culinary mushroom, the Shitake has a wide range of benefits. With all eight essential amino acids and a good blend of vitamins and minerals, it’s a great substitute for soybeans, milk, meat and eggs. A natural source of lovastatin also makes it great for digestive health.
 

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Growing Underground: New hydroponic Salads

Like most great ideas, Growing Underground was born over a pint (or three).
After debating the future of feeding rapidly expanding populations in overflowing cities, Richard, Steven and Chris stumbled over the idea of using London’s empty, forgotten underground tunnels as the backdrop for growing the city’s freshest greens.



At “Growing Underground” we use the latest hydroponic growing techniques and LED lights to grow sustainable and mouth-wateringly crisp greens with minimal impact on the environment. Our re-purposed WW2 air raid shelters provide a surprisingly ideal home for our greens, offering a perfectly controlled environment that allows us to grow our salads year-round no matter the conditions outside. Not only that -  thanks to our Clapham location, food miles are drastically reduced.  

Each Growing Underground salad mix is an exciting blend of micro-herbs inspired by flavours from around the world, grown just under the streets of Clapham. We can’t wait for you to try them – we hope you enjoy each and every flavour packed bite! 



If you’d like to learn more about Growing Underground please visit us at http://ift.tt/1dkMgnI, or on Facebook, Instagram and Twitter @GrownUnder. 

BROWSE THE RANGE NOW 





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Homemade parsnip chips

Last weekend we made our own parsnip chips using our dehydrator and documented it in a small video. These chips are delicious as snack or can be used as garnish.

Making Parsnip Chips on Vimeo.

Ingredients:

• 3-4 parsnip roots (depending on the size of the dehydrator)

Directions:

1. Wash and peel the parsnip roots.
2. Slice the parsnip roots thinly using a food processor.
3. Place the parsnip slices on the racks of your dehydrator.
4. Dehydrate at 140°F/60°C for about 4 hours, until the chips are crunchy.
5. Add some spices if you like. We enjoyed them plain.
6. Store the chips in an airtight container until using them.

Related Posts:

• Homemade Organic Potato Chips
• Taco Won Ton Chips
• Parsnip Apple Soup
• Review: Cheesy Parsnip Spread
• Review: Apple and Roasted Parsnip Soup

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Apple, Sauerkraut, & Vegan Cheese Quesadillas

This year we are increasing our intake of probiotic foods. Sauerkraut is one of the most famous and common probiotic foods. This makes a very tasty lunch or snack. It is a quick and easy lunch to make and quite filling as well.

Yield: 8

Ingredients:

• 8 flour tortillas
• 2 cups organic sauerkraut
• 8-10 vegan cheddar cheese slices
• 2 organic apples

Directions:

1. To get the most of your probiotics, don’t rise off the sauerkraut. Merely squeeze the extra sauerkraut juice into a cup or glass (save to use with other recipes) and fork separate the sauerkraut into a bowl.
2. Core and slice the organic apples and separate the vegan cheese slices and tear into smaller peaces to spread on the tortilla.
3. Heat a frying pan or skillet over medium-high heat.
4. Place one quesadilla at a time on the skillet, place a some of the cheese pieces on one half of the tortilla.
5. Fork some of the sauerkraut over the cheese pieces and then top with some of the apple slices.
6. Fold the empty half of the tortilla over to cover the apple slices, making a half moon of the tortilla.
7. Cook until browned on the one side. Flip over and brown the remaining side.
8. Continue for all of the tortillas.

Notes:
This can also be used as an appetizer if cut onto smaller pie shaped pieces and used as finger food.

Related Posts:

• TVP and Sauerkraut Soup
• Strawberry and Vegan Cream Cheese Toast
• Herbed Polenta with Vegan Cheese and Gooseberry-Chili Relish
• Beet Ravioli Hearts with a Light Vegan Cheese Sauce
• Mashed Potato, Sauerkraut Lentil Meal with TVP Medallions

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Beetroot, Tomato & Macadamia Nut Soup

Winter Vitamix Soup Series




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Minty Nutella' Latte

Recipe By Plenish
This velvety latte gives a natural energising boost from the refreshing mint and antioxidant rich cacao, and a warming nutella taste coming through from the Vitamin E packed hazelnut milk.

INGREDIENTS

• 1 cup Penish hazelnut milk
• 1 tablespoon raw cacao powder
• 1/4 tsp mint extract
• Date syrup to taste
• Pinch cacao nibs to top.

METHOD
Combine all ingredients except cacao nibs in a milk frother and heat until combined and frothy.

Pour into your favourite cup and top with cacao nibs for a little crunch.



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Chocolate & Banana Chia pudding

A pudding can seem indulgent but when it's full of the goof stuff like avocado and banana you're hitting the spot on flavour and nutrition.
Chia seeds are hydrating and packed with nutritional value ofr your brain and skin

Ingredients (serve 2):

• 3 tbsp chia seeds
• 1 ripe banana, peeled
• 3 medjool dates, pitted
• 1/2 ripe avocado, peeled and stoned
• 2 tbsp raw cacao powder
• 125ml (1/2) unsweetened almond milk

Method
- Soak the chia seeds with 6 tablespoons water in a bowl and refrigerate for about 20 minutes
- Put all the ingredients apart from the soaked chia seeds into a blender and whizz until smooth and the dates have broken up
- Stir the soaked chia seeds annd pour the misture into two bowls or glasses. Top with your choice of toppings and tick in. 



Recipe taken from EAT SMART by Niomi Smart 

 

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