Review: The Best Ever Vegan Feta

Dear Friends, this really is the best ever. It is an amazing recipe developed by Terrence and Brittany Roche at http://www.plantpowercouple.com/recipes/vegan-feta-cheese/. They are a very creative husband and wife team offering many delicious vegan recipes.

This home made tofu based vegan feta is amazing, we have made it many many times since we found it and are using it on crackers as appetizer or snack and as ingredient in salads. Do give it a try.

Related Posts:

• Beet Salad with Plums and Tofu Feta
• Red Cabbage Waldorf Salad with Golden Raisins and Tofu Feta
• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta
• Review: Vegan Pumpkin Chili
• Review: Rainbow Rice

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Eggplant Towers with Beet Hummus

This is a lovely and delicious appetiser or part of a pretty brunch. It’s quick and easy to make as well as healthy.

Serving Size: 4

Yield: 6-8 small towers

Ingredients:

• 1 medium eggplant, thinly sliced
• 1 tablespoon oil for cooking
• 1 medium zucchini
• a light vinaigrette at the side
• fresh mixed greens to top

for the beet hummus:

• 1 medium beet, juiced
• 1 cup cooked chickpeas, drained
• 1 medium leek, the white parts only
• 1-2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fruit or apple cider vinegar
• a splash lemon juice
• 1 tablespoon tahini
• 2 teaspoons mustard
• 1/2 teaspoon ground cumin
• pinch of paprika
• pinch of red pepper flakes (optional)
• salt and pepper to taste

Directions:

1. Peel and juice the beet. If you don’t have a juicer, then peel, cut into cubes, place in a saucepan, cover with water and cook until soft.
2. Cut the end off the leek and chop the white part onto small pieces. It should be about 1/2 cup.
3. Heat the oil in a small pan and sauté the leek until glassy.
4. Drain the chickpeas and place in a food processor or blender. Pulse to a fine chop.
5. Add the beets and beet juice a bit at a time and pulse until you have the color you want.
6. Add the sauteed leeks, garlic, mustard, tahini, vinegar and the splash of lemon juice.
7. Pulse again to create a smooth mixture.
8. Season with cumin, coriander, salt and pepper, optionally paprika and red pepper flakes as well.
9. Remove the mixture from the food processor and place in a bowl.
10. Slice the eggplant in less than 1/4 inch thick rounds.
11. You will need 2 matching sized eggplant slices and one zucchini slice for each tower.
12. Slice the zucchini in thin slices.
13. Heat the oil in a large frying pan.
14. When hot, add the eggplant slices and cook until lightly brown. Turn the slices over and cook until the 2nd side is lightly browned.
15. Remove the eggplant slices from the pan and set on kitchen paper to drain.
16. Place the zucchini slices in the frying pan and lightly brown on both sides then remove from the heat.
17. To make the towers: Lay one slice of eggplant on an individual salad plate.
18. Spread about a tablespoon of the beet hummus evenly over the eggplant slice.
19. Top the hummus with a slice of zucchini and then spread another layer of beet hummus.
20. Top with a slice of eggplant.
21. Continue until all the towers have been built.
22. Wash and spin the mixed greens.
23. Place a few greens on top of each tower.
24. Serve the towers with a light vinaigrette at the side. For an easy vinaigrette, you can mix even amounts of your choice of oil, and vinegar, a pinch of salt and pepper and a small splash of maple syrup or agave. Optionally, you can add some Italian spices, red chilli flakes and possibly mustard if so desired.

Related Posts:

• Hummus Melt on English Muffin
• Eggplant & Walnut Dip
• Mediterranean Eggplant Salad
• Grilled Eggplant with Tabbouleh Salsa
• Mixed Bean Bowl with Eggplant and Green Olives

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Lunchbox Peanut Butter & Banana Flapjacks

It’s almost time to go back to school and Livia's Kitchen have come up with the perfect lunchbox snack for you!
These flapjacks are quick and easy to make but don’t compromise on flavour. They’re ideal for a weekend baking activity with the kids, or to throw together quickly in the evening. The peanut butter and banana complement each other perfectly and will certainly give you the energy boost to get you through an afternoon slump!
 
Ingredients:

Flapjack
2 ripe bananas (200g peeled)
185g smooth peanut butter (3/4 cup)
125ml maple syrup (1/2 cup)
265g oats (3 cup)
A pinch of salt

Topping (optional)
35g melted chocolate
 
Method:
• Makes 12 squares.

• Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

• Using a fork, mash the banana in a bowl and once smooth add the rest of the ingredients. Mix until everything is combined.

• Line a tin (24.5 cm x 17 cm) and pour in the combined mixture. Even out the surface and bake for 25 minutes.

• Leave to cool and cut into 12 squares.

• Melt your chocolate and drizzle it on top. Enjoy!

• Store in an airtight container in the fridge for up to 5 days.

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Wild West Rice

This was a fun recipe to make, thinking about the wild west. We used a mixture of various grains and rices including the black wild rice.

Serving Size: 4

Ingredients:

• 1 cup mixed grain medley (wild rice, white rice, barley etc.)
• 2 cups vegetable bouillon
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 red bell pepper, de-seeded and chopped
• 2 cups winter squash, de-seeded and cut in bite sized pieces
• 1 can kidney beans, drained and washed
• 2 tablespoons Sriracha sauce
• salt and pepper to taste
• garnished with sliced scallion tops

Directions:

1. Chop the onion and mince the garlic.
2. De-seed and cut the bell pepper into pieces
3. If you have an organic winter squash, such as uchi kuri (red kuir) you can merely clean it, de-seed and cut into bite sized pieces. Otherwise, remove the skin of the squash and cut into bite sized pieces.
4. Drain the can of kidney beans and rinse.
5. Slice the green parts of spring onions (or scallions) as garnish.
6. Heat the oil in a large frying pan.
7. Add the onions and sauté until glassy.
8. Add the winter squash pieces and red bell pepper pieces and sauté.
9. Add the rice and stir to cover the rice with the seasoned oil.
10. Add 1 cup the vegetable bouillon and stir the rice and squash well.
11. As they cook, add more vegetable bouillon and the garlic.
12. Once the rice has softened, and the squash is al dente, add the beans.
13. Add the Sriracha sauce.
14. Season with salt and pepper.
15. Garnish with the spring onion greens

Related Posts:

• Wild Garlic Pesto
• White Asparagus and Wild Garlic Soup
• Review: Rainbow Rice
• Vegan Zucchini Rice Casserole
• Curried Rutabaga and Apple On Rice

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Artichoke Risotto with Sun-dried Tomatoes and Smokey Tofu

Risottos are such a handy meal to serve when you don’t have much time. We enjoy all sorts of risotto meals.

Serving Size: 4

Ingredients:

• 1 large yellow bell pepper, de-seeded and chopped
• 1 medium onion, chopped
• 2 tablespoons cooking oil
• 1 cup risotto rice
• 5-6 in waterpacked jar artichoke hearts
• 8 ounces smoked tofu pieces
• 10 pieces sun-dried tomatoes, cut in smaller bites
• 2-3 cups vegetable bouillon
• 1 tablespoon thyme
• ½ tablespoon Italian herbs
• pinch red pepper flakes

Directions:

1. Prepare all the vegetables: De-seed and chop the yellow bell pepper, chop the onion, slice the artichokes, in half or quarters, and cut the sun-dried tomatoes in smaller pieces.
2. Cut the smoked tofu if needed.
3. Heat the cooking oil in a large frying pan.
4. Add the pepper pieces and sauce until they begin to soften.
5. Add the onion pieces and continue to sauce.
6. Add the risotto rice and 1 cup of vegetable bouillon.
7. Stir as the rice cooks.
8. As needed add the 2nd and 3rd cups of vegetable bouillon.
9. Add the cut artichoke pieces, the sun-dried tomato pieces and the tofu.
10. Stir well to mix.
11. Add the thyme, Italian seasonings and season with salt and pepper as needed.
12. When the rise has soften, serve the risotto warm. We enjoyed the meal with a mixed salad and white wine.

Related Posts:

• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Tofu, Nut and Dried Fruit Terrine with Orange…
• Kale Risotto with Spicy Tofu Pieces
• Orange Risotto with Tofu, Winter Squash and Apricot

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Competition Time: Celebrate The Summer Of Love With Hippeas

The competition is heating up this summer with a chance to win big with Hippeas Organic Chickpea Puffs!
Every day this July, 30 Planet Organic shoppers will take home a variety of summer themed prizes.

• 10 x month’s supply of HIPPEAS
• 10 x Summer kits with water bottles, totes and fans
• 10 x Summer kits with beach towels, totes and fans

 
All you have to do to enter is post a picture of HIPPEAS on Instagram tagging
@hippeas_snacks _uk & @planetorganic



A lighter alternative to crisps, HIPPEAS are organic, vegan, gluten-free, and packed with protein and fibre! At only 91 or less calories a pack, they are the perfect
nutritious yet delicious snack.
 
This Summer of Love come and join the fun and share the #PeasAndLove in Planet Organic
 
T&Cs: The picture must be posted before the 31^st of July and winners and prizes will be selected at random. All prizes will be delivered by the 30^th of August. Prizes are subject to change. Winners will be contacted by HIPPEAS via Instagram.
 

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Hippeas Brings The Sweet Heat With A New Flavour This Summer

Summer Days call for Chilli Haze
HIPPEAS Organic Chickpea Puffs are spicing things up this summer with their newest flavour, Chilli Haze. Amped up with Sriracha chilli and groovy garlic, the sweet heat of these puffs will blow your mind. It is the sixth member of the HIPPEAS snack pack, joining; Sweet & Smokin', Salt & Vinegar Vibes, Cheese & Love, In Herbs We Trust and Far Out Fajita. 

 

 

A lighter alternative to crisps, HIPPEAS are organic, vegan, gluten-free, and packed with protein and fibre! At only 91 or less calories a pack, they are the perfect nutritious yet delicious snack. Chilli Haze is the latest must-try flavour from HIPPEAS, which is now the fastest growing free-from snack in the UK.
 
So #GivePeasAChance this summer and pick up a bag in store at Planet Organic today!

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