Recipe List

October 26, 2022
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Plant-Based Food

Breakfast Burrito

2 Cloves Garlic
1/4 Red Onion
1 Cup Black Beans
1 TBSP Jalapeno
Coriander/Cilantro
1 Avocado
Cucumber
1/2 Lime
Lettuce
Capsicum/Bell Pepper
Sriracha
Wholemeal Tortilla
1/2 TSP Cumin, 1/2 TSP Cayenne, 1/2 TSP Paprika, 1 TSP Nutritional Yeast, Salt & Pepper

* Tofu scramble also makes a great addition to this!

  • If using dried black beans they must be soaked and cooked prior, I recommend doing this once a week and just keeping them in the fridge to throw into any recipe. If using tinned beans, ensure they are rinsed thoroughly.
  • Saute sliced garlic, finely sliced cilantro stems and diced red onion on medium heat.
  • Add diced peppers, black beans and juice from quarter lime. Season with cumin, cayenne, paprika, nutritional yeast and cook for another minute or so before serving.
  • While beans are on stove, slice cucumber into small pieces, shred lettuce, mash avocado in small bowl then add juice from quarter lime with salt and pepper.
  • Place tortilla in oven for a minute on low heat, remove while still soft but well heated.
  • Spread avocado on tortilla in the centre, add bean mix, sriracha, cilantro leaves and salad ingredients.

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‍Overnight Oats

1/2 Cup Oats
1/4 Cup Chia Seeds
1 TSP Vanilla
1 TBSP Maple Syrup
1/2 Cup Oat Milk
Handful of Blueberries, Raspberries or Blackberries

  • Add chia seeds and oats to mason jar with milk, stir thoroughly and ensure oats are covered. Leave in fridge overnight.
  • Add vanilla, maple syrup and berries in morning before serving.
    * Nuts, coconut and cacao nibs are also an awesome addition to this!
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Pancakes

1 Cup Flour
1 TBSP Apple Cider Vinegar
1 TSP Bicarb Soda
1 TSP Vanilla
1 Cup Oat Milk
Pinch Salt

  • Combine dry ingredients in large bowl, then add wet ingredients, Mix well with a spoon until running consistency, then whisk.
  • Allow to heat up to medium heat before using a ladle to spoon in pancake mixture.
  • Cook evenly on each side, use a spatula to flip.
  • Serve with maple syrup, banana, blueberries and/or coconut!

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Sautéed Kale & Mushrooms

4-5 Mushrooms
2 Cloves Garlic
2 Lacinato Kale leaves
1 TBSP Kalamata Olives
Thyme, White wine, Balsamic vinegar

- Best served on toast with avocado or as a side with Tofu Scramble

  • Saute finely sliced garlic and mushrooms until soft on low heat in a pan. Add wine and cook off, add thyme.
  • Roughly chop kale, add to pan and cook off until softened. Add Balsamic.
  • Add olives then serve.

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Tofu Scramble

1/4 Block Medium-Firm Tofu
2 Cloves Garlic
1/2 Red Capsicum/Bell Pepper
1/2 TSP Cumin, 1/4 TSP Turmeric, 1/2 TSP Paprika, 1 TSP Nutritional Yeast, Salt & Pepper

* Optional - Alfalfa Sprouts for garnish, Diced Tomato, Black Beans, Spinach, Vegetarian Sausage or Salami

  • Saute garlic with olive oil on a medium heat for a few minutes, add diced peppers and crumble tofu into pan, cook off for roughly 5 minutes. If tofu dries out add half cup of water mid process and cook off.
  • Season well in pan and cook for another minute or two before serving.
    * Spinach/Kale optional addition for extra good bois.
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Potato Hash

4 Medium Sized Potatoes
Olive Oil
1 TSP Basil, 1/2 TSP Cayenne, 1 TSP Paprika, 1 TSP Nutritional Yeast, 1/2 TSP Cumin, Salt & Pepper

  • Dice potatoes, add to fry pan with a generous amount of olive oil. Heat medium-high, consistently tossing so potatoes are well coated in oil. Cook off until golden-brown and crispy then lower heat. Cook until soft in centre.
  • Season potatoes well in pan and toss so that the spices are evenly distributed, then serve.
    > Do not cook spices long on potatoes as they will burn quickly.

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Smoothie Bowl

Fruit Smoothie of your choice
1 TBSP Hemp seeds
1/4 Cup Granola
1/2 Banana or Mixed Berries
1 TBSP Coconut
1 TBSP Goji Berries

  • Make selected fruit smoothie in blender then transfer to a deep bowl.
  • Top with sliced banana, berries, granola and coconut.