Walnut Pea Spread

This delicious spread tastes great on crackers or as a sandwich spread.

Yield: 2 cups

Ingredients:

• 1 jar 24 ounce peas, drained
• 1½ cups walnut pieces
• 1 medium onion, chopped
• 2 tablespoons cooking oil
• 2 teaspoons vegetable bouillon powder
• 2 tablespoons tamari or light soy sauce
• ½ teaspoon smoky paprika powder
• 2-3 tablespoon tahini
• 1 teaspoon thyme
• few drops liquid smoke
• dash black pepper
• pinch salt

Directions:

1. Place the drained peas in a food processor and puree.
2. Heat the cooking oil in a frying pan. Add the chopped onion and sauce until glassy.
3. Add the walnut pieces to the cooking onion.
4. When the onion is glassy and the walnut pieces aromatic, add them to the pureed peas in the food processor.
5. Pulse to create a smooth puree.
6. Add the vegetable bouillon powder, tamarin, tahini and liquid smoke. and once again pulse to combine.
7. Add the thyme, smoky paprika powder, salt and pepper and pulse once again.
8. Season to taste if needed. Remove from the food processor and store in the refrigerator.
9. Serve on crackers as a dip or on bread as a spread.

Related Posts:

• Vegan Green Pea and Walnut Spread
• Carrot, Pear and Almond Spread
• Review: Cheesy Parsnip Spread
• Vegan White Bean Spread
• Vegan Veggie Spread for Bagels and Other Breads

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Love Your Blender Cherry Rose Mousse

Do you love the idea of making nutritious smoothies and treats with lots of different superfoods…
but are daunted by the variety available, or have a cupboard stuffed full of part-used bags you never find time to use? Love Your Blender has come to the rescue with its range of ready-mixed sachets of superfoods, nuts and seeds, perfectly measured out for nutrition and flavour, and featuring star ingredients including acerola cherry, matcha, acai, vanilla pod, lucuma, moringa and rose petals.

Originally designed for smoothies (just pop the sachet contents into your blender with liquid and a piece of fruit or veg – there are suggestions inside the labels), there’s so much more you can do with these handy mixes. Here we show how to turn a block of plain tofu into a luxurious dessert with Love Your Blender’s Cherry Rose mix.
 
Cherry Rose White Chocolate Mousse
Dive into this creamy, chocolatey, decadent delight, the perfect dessert for a special occasion. Or, we think, anytime. Vegan, raw and refined sugar free, with beautifying oils from the almonds, hemp seeds and sea buckthorn, this dessert both satisfies and delights the senses and keep you looking and feeling your best.

Serves 2.
 
Ingredients

• One Love Your Blender Cherry Rose sachet
• One 300g block of silken tofu
• 80g frozen cherries
• 40g cacao butter, chopped

 
Method
This couldn’t be easier – simply put all the ingredients in your blender and blend really well, until the seeds are totally pulverised and the jug/cup feels warm. The cacao butter will melt with the warmth generated with the blending.

We don’t feel this needs any extra sweetening, but taste to check you agree – if you want it sweeter add a little light agave nectar or other mild-tasting natural sweetener.
Then pour into two serving glasses – or one, if you want to be romantic and share – then pop in the fridge for at least an hour. Garnish with a few extra frozen cherries and serve.



Discover Love Your Blender’s range of five mixes here

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?Glowing Morning Smoothie

A super healthy breakfast using Alchemy superfood powders.
This recipe helps to support the digestive system, boost our micronutrients (the 'spark plugs' of the body) and help keep snacking at bay due to the gentle plant fibre and plant protein in our Morning Elixir.   We have a great quote from Lisa Oxenham from Marie Claire who states that the Morning Elixir “This makes me pin-sharp pre-office”.

Ingredients

• 2 tsp Alecheny Super Blends Morning Elixir
• A thumb size piece of Fresh ginger
• Dash of apple cider vinegar
• Juice and rind of 1/2 lemon
• 1 cup frozen spinach
• 1 cup frozen kale
• 1 cup coconut water
• 1/2 cup coconut mylk or nut mylk (add more or less liquid depending on the liquidity you like!)
• 1tsp vanilla powder or good quality vanilla extract
• 1 tsp nut butter (almond goes well)
• 2 coins of frozen banana or a few frozen grapes

Method 
Blend together and pop into your favourite glass or bowl (depending on your preferred consistency) and decorate with smashed pistachios and pumpkin seeds.
 

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Mediterranean Eggplant Salad

This is a remake of a favorite salad we have enjoyed over the years. We have recently discovered freekeh, also known as farik. It’s broken, roasted green wheat berries, and very delicious. We’ve substituted freekeh for the original pearl couscous and mixed the salad together with a lovely lemon Italian vinaigrette.

Ingredients:

• 1 cup freekeh
• 1 eggplant
• 1 large handful arugula , remove stems and chop
• 3-4 spring onions, white and green parts chopped
• 1 yellow bell pepper, de-seeded and chopped
• 2 large red tomatoes, de-seded and chopped
• Italian herbs
• salt and pepper to taste

for the dressing:

• 3-4 tablespoon olive oil
• 3-4 tablespoon vinegar
• 1 lemon lemon juice
• Italian herbs
• salt and pepper

Directions:

1. Cook the freekeh until soft in 2 cups water. Set aside and allow to cool.
2. Wash the arugula and cut off the stems.
3. Wash the eggplant and cut it into bite sized pieces.
4. Sauté the eggplant in a bit of olive oil, set aside or in the refrigerator to cool.
5. Make a dressing using olive oil, fruit or wine vinegar, salt, pepper and Italian herbs.
6. Place the cooled freekeh in a large bowl.
7. Add the chopped yellow bell pepper and chopped spring onions.
8. Add the cut arugula and tomato pieces.
9. Add the cooled eggplant pieces.
10. Mix the dressing and pour over the salad and mix gently.

Related Posts:

• Eggplant & Walnut Dip
• Creamy Pasta with Eggplant
• Grilled Eggplant with Tabbouleh Salsa
• Udon Noodles with Eggplant, Red Bell Pepper and Mango
• Mixed Bean Bowl with Eggplant and Green Olives

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26 Vegan Recipes For Comfort Food

1. Butternut Squash Mac ‘n Cheeze: Two Ways

Butternut squash pureed into macaroni and cheese just sounds like a match made in heaven, doesn’t it? It is also a fun way to sneak in another veggie. Get the recipe here.

 

2. Nirvana Enchilada Casserole 

Layers of corn tortilla sopping up spicy, fragrant, red sauce then overstuffed with mushroom, pinto beans and roasted potatoes. On top is a voluptuous cashew creme that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.

3. Matzo Ball Soup
These matzo balls are firm and hold together awesomely well. They’re soft on the outside, but delightfully dense and toothsome in the middle. Try it out for yourself.

4. Tofu Popcorn Chick’n (+ it's gluten free)
This tofu chick’n recipe is so versatile. You can eat them on their own as popcorn chick’n or nuggets. You can put it in a wrap or a sandwich, on a pizza – so many possibilities! Try it!

5. Broccoli & Cheeze Soup
Why should dairy eaters have all the creamed soup fun? Create this delicious vegan option, instead.

6. Almost Famous Fried Pickles
It’s hard to believe the pickle can be improved upon, until you fry it up and taste it for yourself. Get the recipe here.

7. Peanut Butter Banana Chip Cookies
In this amazing recipe the sugar content is fairly low. They aren’t cakey, but not too crisp either. Somewhere in the middle with a pleasant crunch and a complex sweetness. And of course, they have a lovely peanut buttery undertone.

8. Mushroom Stout Pie With Potato Biscuits
A fluffy potato biscuit soaking up a deeply savory gravy that is at once mysterious and familiar. The stout really gives this dish an allure, and two kinds of mushrooms make it meaty and earthy and just umami like nobody’s business. And ya know, for a special occasion, it’s not too fussy.

9. Crispy Baked Onion Rings
Crispy, flavorful, and good-for-you, these onion rings make a great snack or addition to any meal. I could also see a big batch of these being made for a party served with a homemade dip. Can also be made gluten-free.

10. Vegetable Lasagna With Kale, Beluga Lentils & Carrots
This delicious lasagna recipe will make you forget about meat and cheese with kale and lentils!! Get the recipe here.

11. Creamed Kale
Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens. Try it for yourself!

12. Homemade Vegan Caesar Cocktail
Is this a vegan version of a Caesar cocktail or is it an adapted version of the Bloody Mary? I can’t decide. Whatever you call it, this is one fantastic drink with a whopping 4 servings of vegetables per 500 ml glass. Be sure to add the seasonings to taste and you can’t go wrong. Bottom's up!

13. Chocolate Cupcakes With Avocado Chocolate Icing

They say avocados and chocolate are brain foods right? (I don’t know who says, but it seems like something I might have read somewhere). I know it sounds weird and maybe a little gross to put them together but it actually works to make really thick and rich chocolatey frosting. Try out this recipe.

14. Creamy Polenta And Mushrooms

Creamy polenta, chickpeas and a mix of sautéed mushrooms & tarragon. This recipe is sure to be a main stay.

15. Mushroom “Alfredo”

Almonds blended with almond milk make a rich sauce for this vegan pasta dish. We like the flavor and smooth texture of spelt pasta and the way rotini traps the sauce, but feel free to substitute your favorite pasta. Get the recipe here.

16. Mozzarella Sticks

For the full diner experience, crack open a jar of pickles, whip up some vegan milkshakes, and make sure you have marinara sauce on hand. And remember, all food tastes better around 2AM. Dig into the recipe here.

 17. Double Cinnamon Oatmeal Raisin Cookies

A double dose of cinnamon gives these cookies a wonderful spicy aroma and even bigger cinnamon flavor.  Try them out now!

18. Vegan Chili

Hearty, healthy, and always ready to make you happy, this chili makes for a dependable partner. Whip up a batch with this popular recipe.

 

19. The Philly Reuben Sandwich 

A hefty sandwich, filled with sauerkraut and tangy Russian dressing that oozed out of the edges of the sandwich with each bite. Filled with marinated seitan and wrapped in warm rye bread. Try the recipe yourself! 

20. Spinach “Chicotta” Stuffed Pasta Shells

“Chicotta” is a new creation that will change the way you look at plant-based cheeses. It’s a ricotta-like cheese made from… chickpeas! With just some chickpeas and a few other simple ingredients, you can whip up the creamiest and most delicious non-dairy cheese you’ve ever tasted. Try this recipe tonight.
 

 

21. Miso Shitake Soba Soup
This soup is full of warming healing ingredients (shiitakes, ginger, miso, etc)… and would be the perfect thing if you’re under the weather… figuratively or quite literally. Get the recipe here.

22. Brownie Ice Cream Sandwich
Being a sandwich, this is totally a legit lunch. Grab a pink of Trader Joe's "Soy Creamy" vegan vanilla ice cream! Get the recipe here.

23. Creamy Broccoli And Mushroom Pasta
The vegan parmesan goes so well with the creamy mushrooms, the salty broccoli and the toasted pine nuts with the touch of heat from the red chili flakes. Yum yum yum! Try this recipe tonight!



24. Butterfinger Candy
This recipe is very simple, but you need to know two things before we begin: you must have a candy thermometer for this recipe, and you must read through the entire recipe before you start. Everything comes together quickly, and I certainly don’t wish a candy disaster on anyone.

25. Vegan Big Mac
Not only is this burger healthier and yummier than the original, it is also extremely easy and crazily filling! What a great way to impress your dinner guests with a vegan Big Mac! Try this recipe now!

26. Easy Cheezy Pizza
Nothing beats a yummy cheezy pizza…. Mmmmmm.  Get the recipe here.

[via Buzzfeed]

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Piccolo's Top Baby Friendly Breakfasts

Alice Fotheringham, infant nutrition expert at Piccolo, the new organic baby food brand, talks to Planet Organic about great breakfast ideas to start off the day for you and your little one.
Despite our best efforts to change it up, most of us stick to the same breakfast routine in the scramble to get up and out of the house. For parents, the added factor of getting young children up and ready means that breakfast is often overlooked. But by spending an extra couple of minutes on breakfast for you and your family the night before, or in the morning, you can quickly make a delicious range of filling, slow release breakfasts, that make a great start to the day.

Breakfast is a meal where change often goes out the window, but getting a wide variety of foods into your baby’s diet is so important in the first few years of their life; not only to give them the range of nutrients they need, but also to help broaden their taste palette. At Piccolo we draw inspiration from the Mediterranean approach to lifestyle and nutrition which encourages a way of eating which is varied, and introduces children to a variety of delicious ingredients in early years.
 
So try mixing it up with a few ideas from Piccolo:

Oaty Breakfasts

Porridge has been proven to have many health benefits and is a brilliant way to start the day. Oats, whether soaked overnight or cooked, make a brilliant breakfast for babies. There is no need to buy special baby cereal - you can make a lovely smooth porridge using normal rolled oats whizzed up in a blender before cooking or soaking.

• Zesty Porridge: Stir in half a small finely grated carrot, ½ tsp orange zest, a squeeze of orange juice, and a scattering of raisins. Top with ground seeds.
• Banana & Cinnamon Porridge: Mash a ripe banana and stir it into the porridge with a pinch of cinnamon and nutmeg. Add a dollop of a nut or seed butter for added protein.
• Apple Soaked oats: Grate half and apple and some chopped ripe pear and top dry oats with a little apple juice and leave in the fridge overnight for bircher muesli. Sprinkle over a mix of toasted seeds or ground seeds for your baby for an added protein boost. Make a big batch of this to last a few days in the fridge.

 

Anything Eggy
(Babies can have eggs from 6 months, but they must be cooked through thoroughly. Runny yolk should not be given to any baby under 1).

• Scrambled egg: This is brilliant mixed with mashed avocado. For grown-ups put this on toast with a sprinkling of chilli flakes and freshly ground pepper.
• Eggy Bread: Whisk 2 eggs and a splash of milk (optional) in a bowl and dip fingers of bread into the egg mix. Heat a little butter in a frying pan and when hot add the eggy bread. Serve with a sprinkling of cinnamon.

 
Other Breakfast Ideas

• From 6 months, toast sticks make great finger food. Try spreading nut butters, any purées you have made or cream cheese for them to eat themselves. Flattening bread with a rolling pin and makes it a bit more manageable for younger babies.
• Chia Pudding: Soak 3 tbsp of chia seeds in 1 cup or ¼ of a tin of coconut milk and a handful of frozen berries. Stir the mixture and put it in the fridge over night or for a few hours. You can also mix in our Piccolo purées like Peach, Apple & Basil or Blueberry, Banana & Vanilla.
• Stuffed mushroom: Take a portobello mushroom and sprinkle on top any veg you have handy such as spinach, chopped tomato or red pepper. Top with either some breadcrumbs, grated cheddar or parmesan and place under the grill for a few minutes until golden and soft.
• Yoghurt: Full fat natural yoghurt is a great breakfast for you and your little ones. Add a little fruit compote or one our purees, some fresh fruit and for older children or adults add a sprinkling of toasted seeds or muesli on top. Avoid low fat or fruit yoghurts that tend to be high in sugar. Babies need full fat dairy products in the first year.

All the above recipes are suitable from 6 months upwards unless it says otherwise.

 

SHOP THE RANGE HERE
 

 

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?Motion Power Breakfast Smoothie

Here at Motion Nutrition we’ve made a fine art of our breakfast smoothies.
We whizz this one up this first thing when we get to the office, but it can easily be made at home and taken on the go in a Motion Shaker.
 
Ingredients:

• 250-300ml of Almond Milk 
• 1/4 cup of Oats
• 1 scoop Motion Nutrition Pure Whey Protein
• 1 tea spoon Coconut Oil
• 1 tablespoon Peanut Butter
• Half a Banana 
• Heaped table Spoon Dried Cranberries 
• Large Handful of Ice

 
Method:
1. Add the ingredients to your blender in the order above. A trick to ensure a smooth mix is to add half the liquid first, start the blender on low and increase gradually. Poor in the remaining liquid at the end before switching the blender off.
 
2. We tend to opt for unsweetened almond milk, but a sweetened option turns this shake into a real treat. Full of healthy protein, essential fats and energy, this recipe will fill up a Motion Shaker and keep you going till noon!



Discover all the range from Motion Nutrition HERE

Everything you should know about this brand HERE
 

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