MACACHA Plant Protein, Pear, Pistachio And Pumpkin Seed Granola Bars

These alliterative granola bars pack a serious nutritional punch!
Ingredients:
Makes 14-16 bars

• 160g rolled oats
• 50g pumpkin seeds
• 50g pistachios
• 40g MACACHA plant protein
• 2 tablespoons (14g) ground flaxseed or a mixture of ground flaxseed + chia seeds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 80g almond butter (or any nut butter)
• 140ml nut milk
• 120g pureed pear
• 1 tablespoon melted coconut oil

Method:  

1. Preheat your oven to 175°C. Grease and line a brownie tin. Set aside.
2. In a large mixing bowl combine the oats, MACACHA plant protein, flaxseed, pumpkin seeds, pistachios cinnamon and salt. Set aside.
3.  
4. Cut the pear into quarters, remove the core and blend to a smooth purée in a high speed blender or food processor. Transfer to a medium bowl, add the almond butter, coconut oil and nut milk. Mix until fully combined.
5.  
6. Pour the wet mix into the dry mix and stir until fully incorporated.
7.  
8. Pour into your prepared baking pan and smooth the top, make sure to firmly pressed down to prevent the finished bars from crumbling.
9.  
10. Bake for 25-30 minutes, until edges begin to turn golden brown.
11.  
12. Remove from the oven and let cool in the tin for 5 minutes, then turn out onto a wire rack and leave to go cold before cutting into bars.

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Bruschetta with Vegan Feta Spread, Avocado and Radishes

Avocado toasts and bruschetta have become very popular recently. We offer here a tasty variation using vegan feta. These make great finger foods, appetisers, or an addition to any party.

Yield: 12-16

Ingredients:

for the bruschetta:

• 1 baguette
• 3 tablespoons olive oil
• 1 cup vegan feta spread*
• 2 avocado
• 3-4 radishes, thinly sliced
• black pepper

for the vegan feta spread:

• 1/2 cup vegan feta cheese
• 1/2 cup non-dairy yogurt

Directions:

1. Mix the vegan feta cheese with 1/2 cup non-dairy yogurt. (I use a fork to bled the mixture evenly.)
2. Peel and slice the avocados in thin slices.
3. Clean and slice the radishes thinly.
4. Slice the baguette into 12-16 rounds.
5. Spread each slice on both sides with olive oil.
6. Grill the slices on until lightly golden brown on each side.
7. Remove the grilled slices from the grill and spread each slice with some of the vegan feta spread.
8. Place 2 or 3 avocado slices on each baguette piece.
9. Top with a few radish slices, and grind some fresh black pepper on top.

Related Posts:

• Bruschetta with Muhammara Spread and Chopped Tomatoes
• Toast with Fava Bean, Avocado Spread and Pea Shoots
• Review: The Best Ever Vegan Feta
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Beet Salad with Plums and Tofu Feta

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Chickpea and Pumpkin Curry

Halloween would not be so without a pumpkin-themed feast. Jamie Lloyd tells us how to make the most pukka Pumpkin Curry around. It's the perfect way to use up all that left-over pumpkin post-carving!
Ingredients
* 1 pumpkin or equivalent left-over after carving , (roughly 900g)
* 4 cm piece of ginger
* 4 shallots
* 4 cloves of garlic
* 1 fresh red chilli
* 1 bunch fresh coriander
* groundnut oil
* 1 teaspoon mustard seeds
* 20 curry leaves
* 1 teaspoon turmeric
* 1 x 400 g tin of chopped tomatoes
* 2 x 400 g tins of coconut milk
* 2 x 400 g tins of chickpeas
* A scattering of feta cheese (optional)

Method
1. Chop the pumpkin up into chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally.

3. Add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

4. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.

5. Scatter with coriander leaves and optional feta and serve with rice, naan bread and chutneys and dips on the side. Yum!

Recipe brough to you by Jamie Lloyd. Connect with him at:

Instagram: jamielloydfitness
Twitter: jamielloyd

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Christmas Drinks Menu 2018

We’re pretty sure we’ve got something for you…..introducing Planet’s Christmas drinks menu. With no syrups, whipped cream or refined sugar in site, we’ve created 3 completely new drinks for the festive foodie.
Are you one of those people that started buying Christmas presents in September, created a Christmas playlist on your phone in October and has a full draw of Christmas jumpers on rotation through December? Or maybe it just doesn’t ‘feel like Christmas’ this year, most of your gifting will be organised in a mad dash on Christmas eve and you haven’t even located your Santa hat yet.
Either way we’re pretty sure we’ve got something for you…..introducing Planet’s Christmas drinks menu. With no syrups, whipped cream or refined sugar in site, we’ve created 3 completely new drinks for the festive foodie. [Feelings of festivity not required to enjoy these delicious drinks].
Mylkybar Hot Chocolate
Our twist on the classic white hot chocolate, made with raw cacao butter and hazelnut milk for a marshmallowy, chocolatey hit. We’ve also included maca and lucuma making this no ordinary hot chocolate. Adaptogenic maca helps you feel energised, combined with mood boosting cacao and the nutrient rich sweetness of lucuma, this is an all-round feel-good drink.
 
Gingerbread Glow Latte
This latte combines the good stuff with gingerbread spices; ginger & cinnamon giving you a creamy, spiced version of your daily coffee. If that doesn’t jingle your bells we’ve also added collagen to give your skin a boost (helpful with the cold weather and maybe a few after work tipples) and MCT oil to keep you firing on all cylinders.
 
Mango Chai Smoothie
Hot drinks aren’t for everyone, so we’ve included a festive smoothie; the ultimate fusion drink, transporting you to Christmas on a beach somewhere! Think warming chai spices and ginger combined with tropical mango and coconut milk. Giving both your immunity and gut health a boost, this drink is a good idea for everyone through the party season and cold weather.  
 
Our Christmas menu is available in all stores throughout November and December. Keep your eyes open for our limited-edition Festive cups or bring your own reusable cup for double loyalty stamps. Share your pics with us on Instagram.
 

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Gnocchi with Winter Squash, Spinach and Vegan Feta

We’ve always enjoyed gnocchi with various vegetables and sauces. This was a first time with the winter squash and goodness, it was tasty.

Serving Size: 4

Ingredients:

• 1- 16 ounce package prepared gnocchi
• 16 ounces winter squash, cut into bite sized pieces
• 8 ounces baby leaf spinach
• 4 ounces vegan feta
• 2 cloves garlic
• 2 tablespoons olive oil
• few ref pepper flakes
• salt and pepper to taste

Directions:

1. Clean prepare and de-seed your squash, cutting it into bite-sized pieces.
2. Place the squash pieces in a steam and steam for 7 minutes or until they begin to soften.
3. If you prefer to roast them in the oven, then toss the pieces with a bit of olive oil and roast in the oven until they begin to soften.
4. Remove from the steamer and set aside.
5. Clean and spin dry the spinach leaves.
6. Mince the garlic
7. Heat the oil in a skillet.
8. Add the gnocchi and fry until they are lightly golden brown.
9. Add the minced garlic.
10. Add the spinach leaves and continue to stir and cook until the spinach is just wilted.
11. Remove from the heat and add the crumbled vegan feta.
12. Sprinkle a few red pepper flakes and season to taste with salt and pepper.

Related Posts:

• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta
• Winter Squash Chili Sin Carne
• Orange Risotto with Tofu, Winter Squash and Apricot
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Risotto with Red Kuri Squash and Spinach

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Fruity Carrot Salad

This is a lovely salad that is full of tasty ingredients. We especially enjoyed it at the beginning of fall.

Serving Size: 4

Ingredients:

• 4 (about 3 cups) carrots, peeled and shredded
• 2-3 medium organic apples, cored and chopped
• 1 8 ounce can pineapple
• 3 tablespoons raisins
• 4 tablespoons coconut flakes (divided)

for the dressing:

• 4 tablespoons non-dairy yogurt
• 4 tablespoons coconut milk
• 2 tablespoons white balsamic or white wine vinegar
• 2-3 tablespoon pineapple juice from crushed pineapples
• 1 tablespoon coconut flakes
• pinch salt

Directions:

1. Peel and grate the carrots.
2. Place the grated carrots in a large bowl.
3. Drain the crushed pineapples and reserve the liquid.
4. Add the pineapple pieces to the carrots.
5. Add the raisins to the carrots and pineapples
6. Prepare a medium bowl with cool water and a splash of lemon juice.
7. Core the apples and cut into small bite sized pieces into the lemon water.
8. When all the apples have been cut, drain the water and add the apples to the carrots and mix well.
9. Add 3 tablespoons of coconut flakes and mix.
10. Make the dressing by mixing the non-dairy yogurt, coconut milk, white balsamic vinegar and pineapple juice together. Gently mix using a fork, spoon or small whisk.
11. Add a pinch of salt and the tablespoon of coconut flakes.
12. We served the dressing at the table in a carafe, but the dressing can also be added before hand and all mixed together.

Related Posts:

• Carrot Chickpea Tajine
• Rutabaga, Carrot, Apple Soup
• Roasted Parsnip, Carrot, Sweet Potato with Orange…
• Vegan Pea Salad
• Lentil and Wurst Salad

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Chocolate Coated Coconut & Tahini Date Slices

You’re going to love these easy-to-make sweet treats from Raw Bake Station's Evie Waxman. With just 6 ingredients they couldn't be more simple. A smooth fudge-y consistency and a caramel after taste - these are the perfect snacks to keep indoors when you’re craving a little bit of joy away from a rainy day!

Ingredients 

For the Slices: 

120g Tahini 

3 tbsp Coconut oil

22 Medjool Dates 

160g Desiccated Coconut 

4 tbsp  Maple Syrup

1/2 tsp Maca powder


Toppings (Optional):

100g Dark Chocolate 

40g Desiccated Coconut

20g Chopped nuts of your choice 



Method

- Add all of the slice ingredients into a food processor. 

- Blend until combined and sticky, this may take a while. NB. You may have to scrape down the slides of the processor and blend again.

- Once binded, pour the mixture into a lined baking tray and press down using your hands or the back of metal tbsp. 

- Smooth over, ensuring you cover all the edges of the tray.

- Place your fudge slab in the freezer for 30 minutes.

- Melt the dark chocolate in a glass bowl over a saucepot of hot (not boiling) water. 

- Remove the fudge base from the freezer and cut into slices.

- Dip the fudge slices in chocolate and sprinkle your toppings to your desire!


Store in the fridge using an airtight container for up to a week... if they last that long!

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