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Creamy pesto-y pasta - Sean's Favourite!

Ingredients:

Quantities are per person, heres what you'll need!

A handful of cherry tomatoes
Two handfuls of button mushrooms
A handful of spinach
A few fresh leaves of basil
A cup of pasta (any kind but we like gluten free pene or spaghetti)
A couple cloves of garlic
Two heaped tablespoons of Plant food's 'Basil & Cashew'
A dash of olive oil
A pinch or two of salt
A pot of water

 

what to do...

Step 1: You need to get the pasta cooking, bring a pot of water to the boil and add a dash of olive oil and some salt. While the water is boiling cut the mushrooms into quarters and finely dice up the garlic.

Step 2: Once the water is bubbling away, cook the pasta for around 8ish minutes. While its cooking grab a saucepan/frypan and throw the mushrooms, a sprinkle of salt., the garlic and a dash of water to just cover the base of the pan and crank the cook top onto medium-high.

Step 3: Now that everything is cooking cut the cherry tomatoes in half and roughly chop up the spinach and the basil leaves. 

Step:4: Once the pasta is cooked and drained and all of the water is gone from the pan of mushrooms, combine all the ingredients in a large bowl - dont forget to add the Basil & Cashew pesto-y sauce! You can then season with a bit of S & P  and fresh basil to your taste!

 
Photo by Mustang_79/iStock / Getty Images

Dairy free Burrito bowl - Katie's Favourite

Quantities here are for two people!

A BIG dollop of Plant Food Chipotle & Cashew
Around 275g of firm style tofu
One chipotle pepper in adobo sauce (usually in the Mexican section in a can)
Around three table spoons of olive oil
Half a tablespoon of smoked paprika
Half a tablespoon of cumin
Half a capsicum - any colour
One red onion
One lemon
Two big portobello mushrooms
One and a half cups of rice - We like brown or black rice
Two handfuls of spinach
One lime
A big handful of corriander
A small can of crushed pineapple
A handful of mint
And Salt & Pepper
One tomato

 

 

Details

Step 1: Wash the rice - This is my Nana Nancy's trick that she taught my mum "always wash the rice thrice" - it really helps not make the rice sticky and sludgy, so after washing the rice three times, put it in a pot of water and add some salt. you need to bring it to the boil and then turn it down to a simmer. 

Step 2: While the rice is cooking heat a dash of oil up in the pan , once its super hot, scramble the tofu into the pan and fry the tofu of until its just becoming golden. While the tofu is cooking roughly slice the mushrooms, capsicum and half of the onion.

Step 3: Once the tofu is golden add the chipotle pepper thats covered in adobo sauce to the tofu - try and break up the pepper as much as possible and maybe even get a teaspoon or so of extra sauce from the can and add it to the tofu. If its looking a little dry you can also add a dash of water. Have a taste and if its soaked up most of the sauce and the tofu is a light reddy colour - put it in a bowl, cover and set to the side. 

Step 4: In the same frypan add a splash more oil and throw half the onion, capsicum and mushrooms in the pan. Add the cumin and paprika as well as a sprinkle of salt.  fry off until the mushrooms are soft and cooked through..

Step 5: While the vegies are cooking drain the crushed pineapple mix in a bowl with a quater of the onion (finely diced), juice of half the lemon, roughly chopped mint, chuck in a pinch of salt and you've made yourself the best pineapple salsa in history. Take vegies and rice off heat and place to the side.

Step 6: Getting super close now! In another bowl roughly chop the tomato and mix with half of the corriander leaves and a bit of lemon juice and salt. Mix the other half of the corriander and lemon juice in with the rice to taste. 

Step 7: .Tear up the spinach and arrange all of the components around the bowl like a pizza - segments of rice, spinach, tomato salsa, vegies, pineapple salsa, tofu - Top it off with a big dollop of Chipotle and Cashew.. YUM!

 
 
 
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Details

Preheat oven to 175 degrees C

Step 1: place pizza stone or metal tray into preheated oven to heat up while making pizza. 

Step 2:  Spread Plant food's 'Basil & Cashew' onto the base and add thinly sliced tomato and set aside.

Step 3: in a food processor ass the cashew, almond, nutritional yeast, garlic powder, and salt. blend until you get a very fine crumb similar to parmesan cheese.

Step 4: sprinkle 'cheese' over the pizza and place in the oven for 20-25 minutes or until golden brown.

Step 5: remove from the oven and sprinkle on more 'cheese' add fresh tomatoes and basil. Slice and ENJOY!

Plant food pesto and roasted tomato pizza - 

Quantities here are for one pizza!

one prepared pizza base (we love Pippi's ones)
Two heaped tablespoons of Plant food's 'Basil & Cashew' as the pesto
2-3 thinly slices tomatoes
1/2 cup of raw cashews
1/4 cup slivered almonds
3 tbsp nutritional yeast
1 tbsp garlic powder
Pinch of salt
Chilli flakes
Fresh tomato and basil to top

 
 
 
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Details

Preheat and oven to 200 degrees C

Step 1: start by cooking the quinoa. bring 2 cups of water to a boil and add the quinoa. Simmer fro around 15 mins until all the water is absorbed. When done remove the heat and place the lid on for around 10 minutes to absorb and excess liquid. 

Step 2: In a bowl toss chickpeas in oil and spices until chickpeas are evenly coated. on a baking sheet lined with baking paper, add chickpea and bake for 15-20 mins until crispy. When done remove from the oven and let cool. 

Step 3: to make the red peeper sauce, add the bell pepper,  Plant Food Chipotle & Cashew dip, olive oil, lemon and a pinch of salt to taste. Blend until smooth and creamy. You may need to add a tbsp of water if a little bit thick, you want to be able to drizzle your dressing over your bowl. 

Step 4: Finally assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle it all with your amazing sauce and sprinkle with sesame seeds. add in any other filler you feel like such as potato, carrot, beens, asparagus or tomato. Then.... DIG IN!

The vegan buddha bowl

Quantities here are for two people!

1 cup Quinoa rinsed
2 cups water
1 1/2 cups cooked chickpeas
Drizzle olive oil
1/2 tsp salt
1/2 paprika
1/8 tsp tumeric
1/2 oregano
A BIG dollop of Plant Food Chipotle & Cashew
1 red bell pepper
2 tbsp olive oil
Juice from 1/2 a lemon
Mixed greens
An avocardo
sesames seeds for garnish

 
 
 
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Details

Step 1: Shred the zucchini and add to a bowl lightly pressing with a paper towel to remove excess moisture. 

Step 2: Process carrots, garlic, ginger and chilli in a food processor until shredded and add to the bowl.

Step 3: Crush the cumin, coriander and black peeper using a mortar and pestle. or pulse in a spice grinder. Heat 1/2 tsp oil in a small skillet. when hot, ass the crushed spices and cook until fragrant. Add these to the bowl along with the rest of the spices. 

Step 4: Add the flour, flax and breadcrumbs if needed and mix well.

Step 5: Form patties and cook with a little oil in a skillet over medium heat for around 5 minutes per side. 

Step 6: Serve as a snake, dinner or lunch and spread with a large amount of plant foods spread to make it top notch. Then ... have a fritter party!

cARROT ZUCCHINI CHICKPEA FRITTERS - 

Quantities here are for Four people so have a fritter party!

1 small zucchini shredded
1/2 heaped cup of chopped carrots
3 cloves of garlic
1/2 inch ginger
1 green chillie
1 can chickpeas drained
1/2 tsp corriander seeds
1/2 tsp black pepper ground
1/4 tsp cinnamon
1/4 tsp cardamon
1/2 to 3/4 tsp salt
1 tbsp flax seed meal
1/4 cup oat flour
1 -2 tbsp bread crumbs
oil as needed
Plant food's 'Chipotle & Cashew' to serve