Review: Middle-eastern Rice and Lentils with Harissa Aubergine

We found this very tasty recipe at the real food site of Tesco.

Instead of the rice, we used a middle-eastern grain called freekeh. Otherwise, we made the recipe as directed, without the yogurt. The recipe is delicious. It is a nice blend of flavors, and very hearty and filling. Do try the recipe, either with rice or freekeh.

Recipe:  Middle Eastern rice and lentils with harissa aubergine

Related Posts:

• Review: Beechnut topping over rice pudding
• Lentils and Mushrooms on Toast
• Seitan Medallions with Sweet and Sour Lentils
• Vegan Creole Rice
• Curried Rutabaga and Apple On Rice

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Vegan Hot Cross Scones

There’s nothing like waking up to home baked goods on Easter morning (or any morning in fact!).

Hot Cross Scones are the best of both worlds; hot cross buns and scones.  They are so yummy, filled with lots of goodies including cranberries, spices and our Mandarin & Gubinge chocolate. Top with coconut yoghurt or Blueberry Chia Jam - the perfect comfort food coupled with a cup of tea. MAKES 8 SCONES Ingredients 6 tbsp warm water 3 tbsp flax meal 2 cups all purpose gluten free flour 1⁄4 cup Coconut Nectar 2 tsp gluten free baking powder 1 tsp baking soda 1⁄2 tsp cinnamon 1⁄2 tsp allspice 4 tbsp Coconut Oil, chilled in fridge 3⁄4 cup coconut yoghurt 1⁄4 cup cranberries 50g Mandarin & Gubinge Chocolate 1 tsp grated fresh ginger 50g Lemon Caramel Chocolate Method STEP1 Preheat oven to 200°C & line a baking tray with baking paper. STEP2 In a small bowl, mix together the flax meal and water. Let stand for 10 minutes until it becomes gel like. STEP3 Mix the flour, baking powder, baking soda cinnamon & all spice in a bowl. STEP4 Cut the hardened coconut oil into small chunks and work through the mixture with clean hands until it resembles breadcrumbs.  STEP5  Add the coconut nectar to the flax mixture and mix. Then add to the flour along with the coconut yoghurt. Mix until just combined. STEP6 Add the dried fruit, ginger and chopped Mandarin & Gubinge chocolate and fold through gently. STEP7 Turn the dough out onto a flour dusted bench and flatten out to 3/4 inch. Using a rounded cookie cutter cut out portions of the dough and place onto the baking tray. Bring all the offcuts together and cut out more circles until all the dough has been used.   STEP8 Bake in the oven for 10-12 minutes, or until lovely and browned. Let cool on a wire rack while you prep the chocolate crosses. STEP9 Over a water bath gently melt the lemon caramel chocolate. Once the scones are cool, carefully drizzle chocolate crosses over each bun. Let the chocolate harden then devour with extra coconut yoghurt and your favourite jam!

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Choco-Avo Smoothie

Avocado is a delicious addition to any meal, including smoothies.
If you have never added it to a smoothie you have been missing out on the luxurious, creamy texture it creates. Try adding it to your next chocolate smoothie for a creamy and decadent treat!
 
Ingredients

• 1 Tbsp cocoa powder
• 2 tsp maple syrup
• ½ an avocado
• 50 g ice
• 375 mL plant-based drink like coconut or almond
• 1 scoop (36 g) Chocolate Vega® Essentials

 
Preparation
Add all the ingredients to your blender, blend until smooth and enjoy! 



For more delicious recipes by Vega® make sure to follow them on Instagram, Twitter and Facebook! 

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Vegan Cacao Doughnuts by The Hardihood

We love this recipe because it’s an all-round crowd pleaser.

Inspired by the chocolate doughnuts of your dreams, the uplifting effects of cacao and the added benefits of chaga make for one powerfully packed, sumptuous, doughnut experience. Dunk in chocolate or leave them baring all, the choice is yours 

Ingredients

• 105g (11⁄2 cups) gluten-free oats
• 40g (1⁄2 cup) walnuts
• 70g (1⁄2 cup) almonds
• 35g (1⁄4 cup) sunflower seeds
• 2 tbsp chia seeds
• 1 tbsp chaga powder
• 4 tbsp cacao powder
• 45g (1⁄3 cup) coconut sugar
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp vanilla powder
• 2 large pinches of salt
• 82 85ml (1⁄2 cup) coconut oil, melted
• 115g (1⁄3 cup) rice malt syrup 

Method

MAKES 18 MINI DOUGHNUTS
OR YOU CAN MIX SMALL AND LARGE SIZES

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

Place the oats, nuts and seeds in a high-powered food processor and blend on high until as smooth as possible. Add the rest of the ingredients, adding the coconut oil and rice malt syrup last. Once the mixture is blended, make sure it is sticky enough and doesn’t crumble apart – if it does, add another squirt of syrup.

Press the mixture into the doughnut moulds of your choice – we used a mixture of small and large moulds. Place in the oven for 2–3 hours, or until they have dried out slightly. Remove from the oven and leave to cool on a wire rack, if needed, for 10–15 minutes.

Drizzle or dunk the doughnuts, if you like, into raw chocolate, sprinkle with petals, nuts or desiccated coconut (see pages 178–179 for topping inspiration) and place in the fridge
until the chocolate hardens. They will keep for up to 5 days, undecorated, in the fridge. 
 

Raw Cake by The Hardihood is out now, published by Bluebird, £16.99. Photo credit: Lizzie Mayson.

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Sichuan TVP, Broccolini, Cashew Stir Fry

We have recently gotten a cast iron wok and are so pleased to be enjoying light, freshly cooked meals using the wok. This is a recipe we made last week.

Serving Size: 4

Ingredients:

• 1 tablespoon peanut oil
• 16 ounces (about 16 pieces) TVP medallions, reconstituted
• 2 cloves garlic, minced
• 2 red onion, sliced
• 1 teaspoon red chili flakes
• 10-12 ounces broccolini, cut in bite sized pieces
• 1 cup unsalted cashews, toasted
• 1 teaspoon sesame seeds, as garnish

for the sauce:

• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon rice wine vinegar
• 1 tablespoon vegetable stock
• 1 tablespoon mirin
• 2 teaspoons cornstarch

Directions:

1. Mix the sauce ingredients in a small bowl.
2. Prepare the vegetables. (Slice the onions, mince the garlic, cut the broccolini.
3. Reconstitute the TVP medallions
4. Toast the cashews in a dry frying pan.
5. Heat the wok and add 1 tablespoon peanut oil.
6. Place the TVP medallions in the wok and allow to brown.
7. Push the medallions to the side and add the onion slices.
8. Add the broccolini pieces and mix well.
9. Add a bit of the sauce as needed.
10. Add the minced garlic pieces.
11. If needed add a bit of water.
12. Sprinkle with the red chili flakes
13. Add the cashew nuts and the rest of the sauce.
14. Remove from the heat.
15. Serve the meal garnished with a bit of chili pepper flakes and sesame seeds

Notes:

You can serve it on rice or Asian pasta.

Related Posts:

• White Asparagus with Cashew Sauce
• Broccoli and Sweet Potato Stir-Fry
• Stir-fry Vegan Chickun, Broccoli and Red Pepper

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Mini frittatas with Almond Start

Recipe from Abbot Kinney's nut yogurts.
Breakfast or lunch | 4 persons | 10 minutes to prepare | 20 minutes in the oven
mixer, baking tin for 12 muffins

Ingredients

• 250 g baby spinach
• 2 tbsp. olive oil
• 1 shallot, finely chopped
• 5 gram fresh thyme, leaves
• 1 clove of garlic
• 50 g black olives, sliced
• 6 eggs
• 120 g semi sundried tomatoes, thin strips
• touch of sea salt

on the side

• 400 ml Abbot Kinney’s Almond Start
• honey
• basil

Method
1. Preheat the oven to 200 degrees.

2. Put a frying pan to the stove and preheat the spinach at medium-high heat. After approx. 10 minutes, scoop the spinach into a strainer and drain properly.

3. Put some olive oil in the preheated frying pan adding the shallot, thyme, garlic and black olives and allow to fry for about 6-8 minutes at low heat.

4. Into a bowl goes the eggs with a touch of sea salt. Mix for 4 minutes. Add the sundried tomatoes, the pan’s ingredients and the spinach and stir until all is mixed properly.

5. Finally, stir the lightly beaten eggs.

6. Divide the mixture over the baking tin and slide into the oven for about 20 minutes. Spoon some Almond Start onto a plate, followed by the frittata and last but not least, honey and basil.



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Roasted Rutabaga Wedges with Walnut, Apple, Date Soy Yogurt Dip

These were mega tasty. We are so thankful for rutabaga as a vegetable that lasts well over the cold winter months and into spring. And, this is an easy and delicious way to enjoy them.

Serving Size: 4

Ingredients:

• 1 2 pound rutabaga
• 4 tablespoons olive oil
• pinch red chili flakes
• pinch salt

for the dip:

• 2 apples, peeled, cored and grated
• 2 cups soy yogurt
• 8 dates, de-seeded, chopped
• 1/3-1/2 cup walnuts, ground
• 1 tablespoon lemon juice
• pinch salt
• pinch black pepper
• small splash hot pepper sauce

Directions:

1. Pre-heat the oven to 400°F/205°C.
2. Peel the rutabaga and cut into bite-sized wedges.
3. Place the rutabaga pieces in a bowl and drizzle the olive oil over.
4. Toss with a spoon to evenly cover the rutabaga pieces.
5. Line a baking sheet with baking parchment and place the rutabaga wedges on top.
6. Sprinkle with salt and chili pepper flakes.
7. Place in the oven to bake for 25-30 minutes.
8. Meanwhile, place 2-3 handfuls of walnuts in a blender and pules to make the walnut meal.
9. Add the soy yogurt and pulse again.
10. De-seed the dates, chop and place in a bowl.
11. Add a bit of boiling water and allow to soften for a few minutes
12. Add the soften dates to the yogurt and pule to blend.
13. Add the lemon juice, salt black pepper and pepper sauce.
14. Remove the mixture from the blender and place in a bowl.
15. Peel the apples and grate the apples into the yogurt mixture.
16. When the rutabaga pieces are done, remove from the oven and allow to cool slightly.
17. Serve the rutabaga pieces with the dip.

Notes:
This is so tasty, you may want to make a double amount especially if serving as finger food for a party or brunch.

Related Posts:

• Curried Rutabaga and Apple On Rice
• Rutabaga Apple Onion Frittata
• Vegan Apple, Walnut, Polenta Waffles
• Mashed Rutabaga and Pear
• Rutabaga and Leek Frittata

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Tasty Immune Boosting Granola

Why not rustle up a stash of this sugar free, health boosting, granola to have at hand on busy mornings?
This recipe by Unbeelievable Health’s founder Sarah Orecchia is super tasty, easy to make and is totally addictive. Add to yogurt or berries, mix in nut butters, or use it as a base to create protein bars or balls.



400 grams thick cut organic oats (gluten free if desired)

Ingredients:
1 cup each:

• Raw Sliced Almonds
• Raw Pumpkin Seeds
• Raw Sunflower Seeds
• Raw Pecan pieces
• Coconut Oil
• Toca Organic Honey
• Raw Coconut Chips (optional)
• ½ cup Organic Flaxseed meal
• ½ cup Chia Seeds (optional)
• 6 teaspoons of Cinnamon
• ½ teaspoon Sea Salt
• Bee Prepared Daily Defence Immune Formula

Method
Combine all dry ingredients in a big bowl. Pour in coconut oil (melt a bit first if need be) & then the Toca Honey, stir well & spread mixture onto baking sheets. Put in a 120c oven for 1 hour. Take out to stir and move it around a bit to ensure all bits get toasted. Put back for 15-20 minutes until golden. Let cool for an hour. When cool, sprinkle the contents of 6-8 capsules of Bee Prepared Daily Defence immune formula & stir well (bee Prepared combines extracts of bee propolis, elderberry, olive leaf, beta glucans & acerola cherry & is suitable for most ages).
 
Store in a zip lock bag or sealed container in the refrigerator (for maximum crunchiness). Keeps for several weeks.





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Eggplant Stuffed With Spicy Quinoa And Coco Start

Delicious recipe From About Kinney's using their tasty coconut yogurts.

4 persons | 30 minutes | 30-35 minutes in the oven

 
Ingredients

• 100 gram of quinoa
• 2 eggplants
• 2 tbsp. coconut oil
• 1 chopped onion
• 1 clove of garlic, finely chopped
• ½ tbsp. grated fresh ginger
• 1 tbsp.  garam masala
• 10 wedged cherry tomatoes
• 70 g tomato paste
• 25 g raisins
• sea salt
• freshly ground black pepper

Topping

• 200 ml of Abbot Kinney’s Coco Start
• 2 tbsp. tahin
• 1 lime juice
• +/- 3 tbsp. hot boiling water
• 2 tbsp. brown almonds, coarsely chopped
• 15 g fresh coriander, coarsely chopped
• Oven rack, parchment paper

 
Method
1. Preheat the oven to 200 °C. Prepare the quinoa according to the packaging instructions. Cut the eggplants in half lengthwise and scoop out until 1 cm off the wall. Cut the pulp into chunks.
 
2. Heat up the coconut oil over low heat in a large pan and fry the onion, garlic, ginger and eggplant bits. Add garam masala and continue to fry. Keep stirring for one minute. Now, add the tomatoes and the tomato paste and allow to simmer for 6-8 minutes, until the sauce has thickened. Turn off the heat, add the quinoa and raisins and a touch of salt and pepper to taste.
 
3. Put the scooped eggplants on the rack (covered with parchment paper) and stuff with the quinoa mixture. Put the rack in the oven and leave for 30-35 minutes.
 
4. In the meantime, stir the tahin, lime juice and hot boiling water into a bowl until a slightly liquid sauce presents itself. Put the tahin sauce, Coco Start, almonds and coriander on the set table. Remove the eggplants from the oven and put them on a plate. Your guests/loved ones may add toppings to taste. 



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Abbot Kinney's Organic Nut Yogurts

Everything you should know about nut yogurts.
At Abbot Kinney’s, we use the best ingredients we can find to make plant based, organic products that taste delicious. Whether it’s our Vietnamese coconut milk, our Sicilian almonds or our Alfonso mangos from India, only the tastiest, healthiest and most nutritious ingredients make the cut.
We believe in the power of simplicity. If you have the best almonds and coconuts, and you have a great recipe, there’s not much else you need. We don’t use any strange production processes or weird additives that confuse your body to make our products cheaper or make us more profitable. We try to make recipes that are nutritious and delicious out of a few of the very best ingredients we can find. Just like you would at home


 
WHY PLANT-BASED
 
Plant-based food is good for a variety of reasons. Your body was built to eat plants and a plant-based diet is a lot more environmentally friendly. At Abbot Kinney’s, we want to make it easier for people to live and eat in a plant based world. So by choosing the right ingredients, we can make brilliant products that are good for you, good for the planet and tasty with it.
For example, our Coco Start Mango contains pure, mashed up Alfonso mangoes from the west coast of India. Their beautiful, dark-yellow flesh is naturally rich in fibre, which makes for such good quality puree. It also happens to be wonderfully sweet and full of flavour. The flesh is so tasty that we don’t need to add any sugar, flavourings or colouring agents at all. Nature at its best!




ALMOND START
 
Almond Start is a fresh tasting, delicious new alternative to yoghurt. Made from organic Sicilian almonds, it’s naturally lactose and gluten free and great with fruit, nuts and granola. Perfect for breakfast, a tasty snack, an after dinner treat or simply by itself. Almond Start is made using four simple, plant-based ingredients. No sugar, sweeteners or any other weird stuff. After all, when you’re already using delicious Sicilian Tuono almonds, there’s no need to add much else. The almond milk we use contains three times as many almonds as regular almond milk and since our almonds are not strained or processed, they retain 100% of their nutritional value.


 
COCO START
 
Abbot Kinney’s great adventure began with Coco Start. The creamy texture, the soft flavour of coconut milk, and the fresh tang of yoghurt cultures…we fell in love on the spot. Coco Start is made using three simple plant-based ingredients. No sugar, sweeteners or any other weird stuff. What’s more, Coco Start contains less naturally occurring sugar than regular natural yoghurt. An added bonus if ever there was one.

BROWSE THE RANGE NOW

 

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Soaked Super Seed Bircher Muesli

The perfect grab and go breakfast that doesn’t compromise on deliciousness one little bit.
Be seedy and speedy in the mornings with our overnight soaked bircher made using Rude Health Super Seed Muesli.

Ingredients
Serves 4

• 200g Rude Health Super Seed Muesli, plus extra for topping
• 350ml pressed apple juice
• 10g (3 teaspoons) poppy seeds
• 150g Greek yoghurt, plus extra for topping
• 75g fresh berries (raspberries, blueberries, blackberries, or other berries of your choice)
• honey, for serving (optional)

Instructions

1. In a large bowl, mix together the Rude Health Super Seed Muesli, pressed apple juice and poppy seeds. Cover and set in the refrigerator overnight.

2. The next morning, mix the Greek yoghurt into the soaked muesli mixture, until well combined. Gently mix in the berries.

3. Serve the muesli into individual bowls. Top each bowl with a dollop of Greek yoghurt and sprinkle on a spoonful of Rude Health Muesli Super Seed. Drizzle honey on the top.



Eat right, stay brilliant.

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Aduna Super-Cacao & Cinnamon Popcorn with Goji Berries

serves 2
Ingredients:

• 1 tsp Aduna Super-Cacao powder 
• 1/3 cup popping corn
• 2 tbsp extra virgin coconut oil
• 1 tsp cinnamon
• ¼ tsp vanilla powder
• 1 tsp maple syrup
• large handful goji berries
• pinch of pink salt 

Method:
1. Melt the coconut oil in a saucepan on a medium-high heat. Once melted, stir in the cacao powder, cinnamon, vanilla powder, salt and maple syrup until combined.

2. Add the popping corn to the saucepan and shake around until fully coated in the oil. Place a lid on the saucepan but try to keep it slightly ajar to let the steam from the popcorn release. 

3. Once the popping starts, gently shake the pan by moving it back and forth over the heat. Leave for a few minutes and once the popping slows to several seconds between pops, remove the pan from the heat. 

Transfer to a bowl and sprinkle with goji berries. 
Enjoy! 
 

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Energy Buzz Smoothie for Two

Ingredients

• 1 ripe avocado 
• 1 frozen banana
• 1 cup berries
• 1 tbsp almond butter
• 1 tsp coconut oil
• 1 handful of spinach
• 1 cup almond milk
• 1-2 Bee Energised energy & focus capsules (opened up and pour in powder). * Bee energised contains organic: bee pollen, matcha, spirulina, ginseng, rose hips, green tea extract & vitamins B6 & B12.
• 2 tsps Toca Organic Honey
• ½ tsp cinnamon
• Toppings - additional berries, desiccated coconut and pecan nuts- or BEE creative!

Instructions
1.     Add all of your ingredients to a blender or Nutribullet.
2.     Blend until smooth.
3.     Pour into bowls and top with berries, desiccated coconut and pecan nuts, or whatever you wish.
4.     Enjoy the natural buzz!
 

Unbeelievable Health, makers of Bee Energised supplements, source their high quality ingredients from hives, farms & forests and donate a portion of proceeds to bee causes and research.
Toca Honey’s organic products are sourced from the remote hills of Galicia using sustainable & responsible beekeeping practices.

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Spinach and Purple Potato Casserole

This time of the year is quite a challenging time for good veggie meals. At least using local and seasonal veggies. We have really enjoyed the purple potato called “Vitelotte”. It has a dark violet-blue flesh and a wonderful flavor. The potatoes are not large, and are strange shapes, but so delicious. So they are one we grow organically every year. And spinach pairs so well with potatoes, so here is a new casserole for all of you to enjoy.

Ingredients:

• 2 pounds purple potatoes
• 1 pound spinach, washed and trimmed
• 3 cloves garlic
• vegan mascarpone (see below)
• 1 tabelspoon cooking oil
• 1 leek, white parts, sliced
• pinch thyme
• dash nutmeg
• salt and pepper to taste
• oregano optional garnish

for the vegan mascarpone:

• 1 cup soy yogurt
• ½ teaspoon onion powder
• 1 teaspoon vegetable bouillon powder
• ¼ teaspoon dry mustard
• splash lemon juice or white balsamic vinegar
• 2-3 tablespoons nutritional yeast
• pinch nutmeg
• salt and pepper to taste

Directions:

1. Clean the potatoes well and place in a pot of lightly salted water.
2. Cook the potatoes al dente for about 15 minutes then drain.
3. Place the ingredients for the vegan mascarpone in a bowl and mix to a smooth consistency.
4. Taste and adjust the seasonings accordingly.
5. Wash the spinach and remove and big hard stems.
6. Cut the white parts of the leek and separate in ringlets.
7. Heat the oil in a frying pan.
8. Lightly s sauté the leek.
9. Add the spinach and sauté until just wilted.
10. Slice the garlic.
11. Spray your casserole dish with oil.
12. Slice the potatoes in half.
13. Preheat the oven to 350°F/177°C.
14. Make a generous bed of spinach on the bottom of the casserole dish
15. Place the potatoes on top of the spinach bed.
16. Sprinkle with thyme and the sliced garlic here and there.
17. Place a few teaspoons full of the vegan mascarpone around on top.
18. Place the casserole in the oven to bake for 10-15 minutes.
19. Remove from the oven and serve warm.

Notes:

This makes a lovely side dish, but it can also be a main lunch or supper with an additional mixed salad and crusty wholegrain bread.

Related Posts:

• Tofu, Sweet Potato and Spinach Tandoori
• Spinach Flatbreads with Black-eyed Pea Tomato Sauce and…
• Italian Summer Casserole
• Vegan Zucchini Rice Casserole
• German Asparagus Potato Salad

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Nutty Maple Smoothie

Maple syrup and walnuts, if you haven’t tried this combination before, now is your chance!
It may taste like a dessert, but there is nothing stopping you enjoying this for breakfast, and we 100% recommend that you do.

Roasting the walnuts is optional, but if you have the time, it truly takes this smoothie to the next level. Maple and walnut ice cream has nothing on this!

Serves 1 | 15 Minute Prep Time
Ingredients

• 375 mL unsweetened almond drink
• 35 g walnuts lightly roasted (save 1 Tbsp for garnish if desired!)
• 1 banana
• 1 handful ice cubes
• 1 to 2 Tbsp maple syrup (depending on the ripeness of your banana)
• 1 serving (34 g) Vanilla Vega® Essentials

 
Preparation
 
1. Preheat your oven to 180° C/ 160° C fan/gas 4 and spread the walnuts out onto a small baking tray. Roast the walnuts for 5 to 10 minutes, until just fragrant. No need to wait for them to brown.
2. Once you can smell them, remove from the oven and let them cool slightly.
3. Place all the ingredients in a blender and blend until smooth.
4. Pour into a tall glass and enjoy! If you really feel like treating yourself, roughly chop the one tablespoon of reserved walnuts and sprinkle on top with a pinch of cinnamon. 



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