Meet the falafel of Mexico, a perfect plant-based delight! These balls have a very pleasing texture and a meaty taste, and are packed with Mexican flavours. Perfect served with a colorful salad or as part of a Mexican bowl meal.
Category: Recipes
Tiramisu with Ricotta cheese
This lighter version of Tiramisu hits all the right notes, with much less fat and sugar than traditional recipes. Ricotta cheese is a fantastic low-fat substitute for traditionally used Marscapone, but still has a creamy rich mouth feel. A perfect dessert for a special occasion.
Asian fishcakes with ginger and lime
Super quick and easy zesty oven-baked fishcakes with Asian flavours. A great way to use salmon off-cuts, but tinned fish works equally well.
Spinach and ricotta stuffed mushrooms
Comforting creamy spinach stuffed portabello mushrooms that can be served as a beautiful starter or a light lunch. Add a fresh salad and some whole-grain bread for a more substantial meal.
Beetroot orange and ginger soup
A perfect light lunch or starter, this sweet, zesty and spicy soup works well served hot or chilled, winter or summer. A great way to load up on veggies! Serve with a dollop of plain yoghurt and some fresh herbs for garnish.
Middle-Eastern stuffed peppers with lentils, rice and spice
Beautiful bell peppers with a spiced lentil and rice stuffing, inspired by a meaty recipe from Yotam Ottalenghi’s Jerusalem. This plant-based wonder is delicious served with a fresh salad and some Greek yoghurt.
Cauliflower cake
This is an absolute favourite recipe in our home, perfect for entertaining but simple enough for a special weeknight meal. The recipe has been adapted from Yotam Ottalenghi’s cauliflower cake in Plenty More.
Oat pancakes with blueberries
A healthy breakfast so delicious that it can pass for a dessert! Packed with fiber and fruity goodness, these pancakes are moist, spongy, sweet and super satisfying.
Plant-based “cheesy” sauce with red lentils and cashews
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Plant-based cheesy sauce with red lentils and cashews
Cashews add creaminess, nutritional yeast adds a delicious cheesy umami flavour, and red lentils add texture, protein and extra fiber. Use it as a pasta sauce (mac & cheese anyone?) or a topping for roast veg.
Ingredients
- 50 g cashew nuts about 1/2 cup
- 1/2 cup dry red lentils
- 2 garlic cloves
- 2 – 3 tbsp nutritional yeast depending on how cheesy you like it!
- 1 tsp ground turmeric
- 1/2 cup milk of choice more or less depending on how runny you want your sauce
- salt to taste
Instructions
- Cover the cashews with 150 ml boiled water and soak until needed. Do not discard the water.
- Place the lentils in a pot or microwaveable dish, add 1 cup boiling water and a pinch of salt, then cook until soft (about 7 minutes in the microwave or 10 minutes on the stove top).
- Peel the garlic and add it to a blender along with the paprika, turmeric, nutritional yeast, cooked lentils, and cashews (add the water as well).
- Blend on high until smooth, then add milk in small amounts until desired consistency is achieved.
- Season with salt and serve! Delicious with pasta, zoodles or even roast veg.
Notes
Nutritional information per portion (1/6th of the recipe) 131 kcal; 4.5g fat; 15.6g carbohydrate; 6.4g fiber; 8.4g protein.
Cauliflower Tofu Tikka Masala
This plant-based dish is rich and velvety, despite the fact that it contains no cream. It’s super high protein & fiber vegetarian dish will satisfy your hunger and keep you full for longer.