Recipes

 

 

Vegan Breakfast Burrito Tortilla wrap (per serve)1 gluten-free, vegan-friendly wrapFilling400g (14.1 oz.) red kidney beans, cooked2-3 tsp. nutritional yeast1/8 tsp. pink Himalayan salt1/2-1 tsp. waterExtra virgin coconut oil, to cook1 clove garlic, finely chopped1/2 onion, finely choppedTo serveFresh coriander (cilantro), for garnish1/4 avocado, mashedFresh tomatoes, sliced1/8 cup (15g/0.5 oz.) onion, julienned1/8 cup (30g/1.1 oz.) red capsicum (bell pepper), sliced FillingCook the kidney beans according to packet instructions.Rinse and drain the cooked kidney beans. Once drained place it in a food processor. Pulse for a few seconds to break up the beans.Then add the nutritional yeast and salt. Pulse some more. The consistency should be like moist crumbles. Add water if necessary.Heat up a skillet over mediumhigh heat. Add the coconut oil.Once hot, add the garlic and onion and sauté for a few minutes (or until they brown).Add the kidney beans to to the pan and stir frequently for couple of minutes.Set aside and start the assembly of the burrito.AssemblyPlace a wrap on a plate. Add the beans, avocado, tomato, capsicum/pepper, onion and coriander.Enjoy! You may need to soak the kidney beans overnight. If you don’t have time to cook the beans, simply buy tinned organic. Place the other wraps in...

Mushroom & Lentil Salad 1/2 can of organic lentils, rinsed and drained1 cup (30g/1.1 oz.) baby kale (or mixed salad)3 medium sized mushrooms, sliced1 roma tomato, diced1/2 zucchini, cut in slices1 tbsp. fresh parsley, choppedDressing1 tbsp. (15ml/0.5 fl. oz.) extra virgin olive oil1/2 tbsp. (7 ml/0.25 fl. oz.) white wine vinegar1 tbsp. (15ml/0.5 fl. oz.) fresh lemon juice1/2 tsp. pink Himalayan salt1 tsp. organic mustard Mix the ingredients for the dressing in a bowl and set aside.Rinse and drain the lentils. Set aside.Meanwhile, place kale, mushroom, tomato, cucumber and parsley on a plate.Add the lentils and season with some of the dressing.Enjoy! If you have time you can cook your own lentils.