Grilled Vegetables with a Rhubarb and Mango Salsa

We are right at the peak of rhubarb season and our rhubarb plants have been giving us wonderful stalks to enjoy. The mixture of rhubarb with mango, jalapeño, lime a bit of salt and pepper and a red bell pepper is magical and especially delicious on grilled veggies.

Serving Size: 2

Ingredients:

for the salsa:

• 1 mango, peeled, sliced and cut in small pieves
• 4-5 stalks (depending on size) rhubarb, cut in small pieces
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 jalapeno pepper, de-seeded and cut in small pieces
• 1 red onion, cut in small pieces
• ½ lime, juce and zest
• small handful fresh basil, cilantro or coriander, washed and chopped
• 1 tablespoon sweet syrup (agave, maple, elderberry)

veggetables for the grill:

• 1 eggplant, sliced thinly
• 1 zucchini, sliced thinly
• 1 red bell pepper, de-seeded and cut in chunks
• 1 large sweet potato, peeled, sliced and slightly steamed
• 10-12 cherry tomatoes

Directions:

To make the salsa:

1. De-seed the red bell pepper and cut
2. into small piecesCut the rhubarb stalks in small pieces.
3. Chop the red onion in small pieces.
4. Place all the ingredients in medium sized bowl.
5. Cut the mango down the middle next to the nut. Do this on both sides of the mango.
6. Peel the skin off and cut the mango into small pieces that match the size of the rest of the salsa.
7. Add the mango to the rest of the salsa.
8. Chop a handful of fresh basil leaves, or coriander or cilantro – which ever you prefer or have.
9. Add the chopped herbs to the salsa.
10. De-seed and chop the jalapeño in small pieces.
11. Squeeze 1/2 a lime over the salsa.
12. Add a tablespoon of sweet syrup of your choice.
13. Add a pinch of salt.
14. Mix well and chill for at least 1/2 an hour before using so the flavours meld.

For the grilled veggetables:

1. Peel and slice the sweet potato.
2. Place in a steamer for 3-5 minutes to slightly soften, then remove from the steamer.
3. Slice the eggplant in thin slices.
4. Slice the zucchini in thin slices
5. De-seed and cut the red bell pepper in bite-sized pieces.
6. Thinly slice the eggplant and zucchini.
7. De-seed and cut the red bell pepper into chunks.
8. Brush the veggies with a bit of oil and place on the grill.
9. Grill lightly on each side and place on a platter to serve.
10. Grill the cherry tomatoes last as they take the least time.
11. Serve the grilled veggies with the salsa on top of at the side.

Related Posts:

• Grilled Eggplant with Tabbouleh Salsa
• Tempeh Schnitzels with Papaya Salsa
• Sweet Sour Wok Vegetables with Noodles
• Summer Vegetables with an Orange, Turmeric and…
• Review: Kohlrabi, Mango, Mint Salad

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Spelt Pilaf with Artichokes, Mushrooms and Pesto

We really enjoyed this meal last night. The meal is heart and filling and the grains give a nice soft nutty crunchiness.

Serving Size: 4

Ingredients:

• 1 cup whole spelt grains
• 2 cups water
• 1 cup dry white wine
• 1 teaspoon vegetable bouillon powder
• ½ cup pesto
• 8 ounces smoked tofu pieces
• 1 (14 ounce) can artichoke hearts
• 10-12 mushrooms, cleaned and sliced
• 1 onion, chopped
• 2 tablespoons cooking oil, divided

Directions:

1. Soak the spelt for at least 3 hours or overnight.
2. Make the pesto. We used kale, garlic, lemon juice, olive oil, salt and pepper to make the pesto.
3. Cut the tofu in small cubes
4. Slice the artichokes into bite sized pieces
5. Chop the onion.
6. Slice the mushrooms.
7. Heat the oil in a large frying pan or wok that has a lid.
8. Add the chopped onion and sauté.
9. Drain the water from the soaked spelt.
10. Add the spelt to the pan and stir well to mix with the onion.
11. Add the white wine and lower the heat.
12. Stir well, and place the lid on the pan so the spelt absorbs the wine.
13. Meanwhile in a separate pan, sauté the mushrooms.
14. Remove the lid from the frying pan and stir the spelt.
15. Add a cup of water and the teaspoon of vegetable bouillon continue cooking the spelt to soften.
16. Add a tablespoon of the pesto and mix it well with the spelt.
17. Continue stirring and cooking to soften the spelt.
18. Add the lemon juice and the last cup of water as needed.
19. When the spelt become soft, add the artichoke pieces and the tofu pieces.
20. Stir well to mix.
21. Season to taste with additional pesto salt and pepper.
22. Shortly before serving add the mushroom pieces and mix with the spelt.
23. We garnished the meal with a few red pepper flakes and a few dollops of pesto.

Related Posts:

• Marinated Mushrooms
• Lentils and Mushrooms on Toast
• Wild Garlic Pesto
• Vegan Dandelion Pesto
• Beet Leaf Pesto

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Spriralzed Sweet Potato Chow Mein

This makes a very tasty meal that is really quick and easy to make. It’s a “light” meal yet filling. We enjoyed this so much, we will do more stir-fry meals this year.

Serving Size: 4

Ingredients:

• 1 large sweet potato, peeled and spiralized
• 2 carrots, peeled and cut in matchsticks
• 4 spring onions, greens cut in rounds, white parts in matchsticks
• 1 red bell pepper, de-seeded and cut in long strips
• 10-12 baby corn cobs, sliced in half
• 2 tablespoon fine cooking oil

for the sauce:

• 1 tablespoon tamari
• 1 tablespoon soy sauce
• 1 tablespoon sweet and spicy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon garlic powder
• ¼ teaspoon ginger powder
• sesame seeds as garnish

Directions:

1. Prepare the vegetables:
   1. Peel the sweet potato and slice in long thin noodles with the spiralizer.
   2. Peel the carrots and slice as matchsticks.
   3. Shred the cabbage in thin slices.
   4. Slice the bell pepper in thin slices.
   5. Slice the baby corn cobs in half.
2. Mix the sauce by blending the sauce ingredients together in a small bowl.
3. Heat the oil in a wok or large frying pan.
4. Add the sweet potato noodles and cook until al dente.
5. Remove from the wok and place in a bowl for later use.
6. Place the carrots and red bell pepper pieces in the wok and sauté until the begin to soften.
7. Add the cabbage and stir well to mix evenly.
8. Add the green onions and a tablespoon of the sauce.
9. Add the corn pieces and stir well to mix.
10. Add the cooked sweet potato noodles and the rest of the sauce.
11. Stir well to mix.
12. Sprinkle the vegetables with sesame seeds and serve.
13. Optionally you can add coriander and bean sprouts as well.

Related Posts:

• Broccoli and Sweet Potato Stir-Fry
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• Review: African spiced yellow split pea and sweet…
• Roasted Sweet Potato Salad with Red Grapes, Dried…

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Barley Risotto with Fava Beans, Corn and Mushrooms

Barley is one of our favourite grains. It’s such a nice change from rice and pasta. Barley is great in soups as well as delicious used as a risotto.

Serving Size: 4

Ingredients:

• 2 tablespoons cooking oil
• 2 cups fava beans, podded, blanched and peeled
• 1½ cups corn
• 10-14 mushrooms, sliced
• 1 large onion, chopped
• 1 cup pearl barley
• 3 cups vegetable bouillon
• handful fresh thyme
• to taste black pepper
• handful as garnish non-dairy cheese

Directions:

1. Blanch the fava beans by cooking in boiling water until they float.
2. Then immersing in icy cold water.
3. Remove the skins from the fava beans and set the beans aside in a bowl to await further use.
4. Chop the onion.
5. Drain or prepare the corn.
6. Slice the mushrooms.
7. Strip the leaves from the thyme sprigs.
8. Prepare the vegetable bouillon.
9. Heat the oil in a large frying pan or wok.
10. Add the onions and sauté until soft.
11. Add the mushrooms and sauté until soft.
12. Add the barley and 1 cup of vegetable bouillon.
13. Add a bit of the thyme and stir the cooking barley.
14. As the barley absorbs the vegetable broth, add more and continue stirring.
15. Continue adding vegetable bouillon until the barley becomes soft.
16. Add the corn and stir to evenly mix with the barely and mushrooms.
17. Add the fava beans and mix well.
18. Add the rest of the thyme.
19. Sprinkle the non-dairy cheese on top.
20. Serve the meal hot with a mixed salad on the side.

Related Posts:

• Vegan Mexican Street Corn
• Corn Pancakes with Blackcurrant Sauce
• Light Vegetable Barley Soup
• Lemony Barley Lentil Salad
• Barley, Chickpea Salad with Carrots and Pumpkin Seeds

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Protein Packed Vanilla Vegan Chia Pudding

Serves 1 | 5 Minutes Prep Time | Over 20g of Protein

Brought to us by Vega
 
The perfect ‘grab and go’ breakfast for your busy morning that is protein powered and utterly scrumptious.
 
Ingredients
 
1 mashed banana
2 Tbsp chia seeds
185 - 375 mL unsweetened almond drink
½ tsp vanilla extract
1 scoop (34 g) vanilla Vega® Essentials  
Optional toppings: orange zest, dried apricots, pecans, maple syrup
 
Preparation

1. Mix the mashed banana with the chia seeds, almond drink, vanilla extract and Vega. Place covered in the fridge overnight.
2. In the morning, stir well and add your toppings of choice.

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Peanut Butter Fudge Brownie by Livia's Kitchen

These Peanut Butter Fudge Brownies are the dream! Anything with chocolate and peanut butter makes us go mad in the office and it’s safe to say that this recipe was a success! The brownie is super chewy because it isn’t baked and the peanut butter fudge is soft. We sprinkled on some Biccy Boms and Nugglets* for extra indulgence. Hope you enjoy it as much as we did!
 
Makes: 8 squares
 
Brownie base
15g melted coconut oil (1 tbsp)
75g maple syrup (1/4 cup)
50g ground almonds (1/2 cup)
15g cacao powder (2 tbsp)
35g buckwheat (1/4 cup)
A pinch of salt
Peanut Butter Caramel
215g smooth peanut butter (3/4 cup)
15g coconut oil (1 tbsp)
150g maple syrup (1/2 cup)
A pinch of salt
Toppings
Whole peanuts
Raisins
 
For the brownie: mix the melted coconut oil, maple syrup, ground almonds, cacao powder, buckwheat flour and salt into a paste.
 
Put your brownie in a lined tin (20 cm x 10 cm) and press it down, make sure that the surface is even. Keep it in the freezer while you make your peanut butter caramel.
 
For the peanut butter caramel: put the peanut butter, maple syrup, coconut oil and salt in a pan and bring to a boil, stirring constantly. When the coconut oil has melted use a whisk and whisk until everything’s combined. When your fudge reaches a boil let it boil while you whisk for about 3 minutes and then it’s done.
 
Pour your fudge on top of the brownie and sprinkle on some chopped peanuts and raisins. Keep it in the freezer for 30 minutes to an hour, until the fudge is completely cool.
 
We chose to use some extra toppings (because this is definitely a case where more is more!) so we sprinkled on some Biccy Boms and our new product Nugglets* when they were out of the freezer.

*Nugglets coming soon, to a Planet Organic near you!
 

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Borscht – the Vegan Version

Borscht is one of our favorite soups that can be a meal in itself. We really enjoy it over the winter months.

Serving Size: 4

Ingredients:

• 3 medium potatoes, cut in bite-sized pieces
• 2 large beets, peeled and grated
• 2 large carrots, peeled and grated
• 1 bell pepper, de-seeded and cut in small cubes
• 1 red onion, chopped
• 2 tablespoons cooking oil
• 1/2 medium head cabbage, thinly sliced
• 6 cups vegetable bouillon
• 1 can crushed tomatoes
• 2 tablespoons lemon juice
• 2 tablespoons dill, chopped
• 2 bay leaves
• salt and pepper to taste
• 1 dollop per bowl non-dairy yogurt
• spring of dill as garnish

Directions:

1. Prepare the vegetables:
   1. Chop the red onion and bell pepper.
   2. Peel and cut the potatoes.
   3. Peel and grate the beets and carrots.
   4. .Finely shred the cabbage.
2. Heat the oil in a large soup pot.
3. Add the chopped onion and pepper.
4. Sauté until the begin to soften.
5. Add the potatoes and the vegetable bouillon.
6. Cook for 5-6 minutes until the potatoes begin to soften.
7. Add the beets and carrots.
8. Add the bay leaves and cook the soup until the beets and carrots begin to soften. As they are grated it won’t take too long (5-7 minutes).
9. Add the can of crushed tomatoes and dill and lemon juice.
10. Add the lemon juice and season to taste with black pepper and salt if needed.
11. Add the cabbage last and cook until al dente.
12. Garnish the soup with a dollop of non-dairy yogurt and a sprig of dill.

Related Posts:

• Vegan Dandelion Pesto
• Vegan Pea and Kale Patties
• Vegan Hungarian Goulash
• Vegan Chuck Wagon Stew
• Vegan Old-Fashioned Oatmeal Cookies

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