Mix dressing and place in fridge for minimum 1 hour.
Category: Sides & Accompaniments
Curried crispy chickpeas
Ingredients Method Preheat the oven to 205 degrees Celsius. In a small bowl combine all dry ingredients except the salt. Place drained chickpeas in a bowl and toss with olive oil. Sprinkle over the spice mix until well combined. Roast for 25-30minutes. Remove and immediately add salt. Allow to cool and enjoy. Note Best to…
Crispy marinated tofu
Serves 4 Ingredients Method Cut tofu into 4 slabs and press defrosted tofu for 10minutes in a tea towel with weights to remove all excess water. Cube after fully drained. Mix all marinade ingredients together in a jar and set aside. Add tofu and marinade to a zip lock bag and marinade for 30minutes. Preheat…
Peanut sauce (spicy)
Ingredients Method Mix all ingredients together and store in fridge for 4 days. Meal ideas – lettuce wraps -noodle dressing – grain bowl topper – tofu sauce – rice bowls – dipping sauce for vegetables or summer rolls
Coriander pesto sauce
Ingredients Method Toast and then blitz nuts. Add all ingredients (except oil) to a food processor and blend. Slowly drain in oil until you reach the right consistency. Will store for 5 days. Meal ideas: – pasta dish – sandwich spread – in soups – vegetable salad – grain bowl
Chilli citrus sauce
Serves 1 jar Ingredients Method Mix all ingredients together and this will keep for 4 days. Meal ideas; – Mayo replacement on a wrap with creamy white beans, avocado, rocket and red onion. -Grain bowl sauce. – noodles dressing – tofu dressing -Dollop of roasted carrots, cabbage or broccoli and top with roasted nuts -Falafel,…
Grilled tofu
Serves 4 Ingredients Marinade Method Cut tofu into thinish squares and press tofu for 10minutes in a tea towel with weights to remove all excess water. Mix all marinade ingredients together in a bowl. Large non stick pan, 3 tbsp oil and add tofu once oil is shimmering. Add a pinch of salt. When tofu…
Vegan egg salad
Ingredients Method Slice and press firm tofu. Mix all ingredients except tofu in a bowl then cut tofu into tiny squares and gently fold into marinade. Marinate for 30 minutes at least. Note Serve on bread with picked onions, smashed avocado, tomato and cucumber.
Crispy Indian tofu
Serves 4 Ingredients Method Cut tofu into 4 slabs and press tofu for 10minutes in a tea towel with weights to remove all excess water. Cube after fully drained. Mix all marinade ingredients together in a bowl and add cubes tofu. Large non stick pan, 3 tbsp oil and add tofu once oil is shimmering…
Almond butter sauce
Ingredients Method Mix all ingredients together and store in fridge for 4 days. Meal ideas – lettuce wraps -noodle dressing – grain bowl topper
Vegan pesto sauce
Ingredients Method Toast and then blitz nuts. Add all ingredients (except oil) to a food processor and blend. Slowly drain in oil until you reach the right consistency. Will store for 5 days. Meal ideas: – pasta dish – sandwich spread – in soups – vegetable salad – grain bowl
Vegan cheese sauce
Ingredients Method Soak cashews overnight in cold water. Drain cashews and add all ingradients into a blender and combine well. Meal ideas: – Any Mexican meal. Tortillas, tacos, burritos, Mexican grain bowl, nachos, quesadilla – Rice beans, road vegetables, salsa and cheese sauce.
Tzatziki sauce
Serves 1 jar Ingredients Method Mix all ingredients together and this will keep for 4 days. Meal ideas; – Greek salad, roasted chickpeas, dollop of tzatziki and toasted pita bread – Mayo replacement on a wrap with creamy white beans, avocado, rocket and red onion. -Grain bowl sauce. -Dollop of roasted carrots, cabbage or broccoli…
Vegan sour cream
Ingredients Method Rinse and drain cashews and add all ingredients to a blender. Blend until smooth – enjoy ove the next 4-5 days!
Crunchy Salad topper
Ingredients Method Cook quinoa according to packet directions, drain, dry and lay on lined baking tray. Drizzle with the olive oil and salt and bake for 30 minutes at 180 degrees. Stir occasionally. Place seeds in a bowl and mix with tamari and bake for 10 minutes. Combine all ingredients and once cooled place on…
Baked tofu
Serves 4 Ingredients Method Press water from tofu for 10-15 minutes then cube. Toss gently with salt pepper, starch and oil and bake for 30 minutes. Flip the tofu half way through. Notes Will stay ok in the fridge for up to 4 days but best fresh.
Tahini soy dressing
Ingredients Method Whisk all I gradients together with 1 tbsp of water until you get a very smooth dressing.
Pumpkin seed crunch
A great crunch to add to salads, yoghurts and fried rice! Serves 3/4 cup Ingredients Method Heat a medium frying pan for 1 ½ to 2 minutes. Add the oil and cook for for 30 seconds. Add pumpkin seeds. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to…
Cauliflower, lentil bowls
Serves 3-4 Ingredients Lentils Oven tray Marinade Romesco sauce Method Preheat oven to 220 degrees. Place water, lentils, garlic clove, dried herbs, bay leaves and salt in a pot and boil. Lower heat and simmer until lentils are tender (approx 15mins). Drain, drizzle with olive oil. Sheet Pan: Spray an extra-large, grease proof paper lined…
Roast butternut pumpkin
Serves 4 Ingredients Method Preheat the oven to 220ºC. Place the butter and oil in a large pan. Add the onion and fry for about 8 minutes, until soft. Add the pumpkin, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat…
Hearts of palm salad
Serves 4 Ingredients Method Mix all ingredients together in a bowl and serve cold.
Vegan ceviche
Serves 6 Ingredients Method Drain the water from the hearts of palm and chop it into large chunks. In a medium bowl combine the hearts of palm with the remaining ingredients. Deseed the avocados and slice them into large chunks. Stir the avocado into the hearts of palm ceviche. Enjoy with chips or as a…
Sweet potatoes and zucchini salad
Serves 4-6 Ingredients Dressing Other Method Preheat oven to 220 degrees. Add the diced zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and spring onions. Toss to combine and roast until golden brown. While the veggies are roasting add all of the dressing ingredients to…
Lemon basil pasta salad
Perfect summer lunch or light dinner. Enjoy with grilled BBQ mushrooms or on its own! Serves 4-6 Ingredients Chickpeas Method Dry chickpeas in paper towel. Heat a frying pan with the 2 teaspoons oil. Once hot, add the chickpeas and cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for…
Grilled corn salad
Serves 4-6 Ingredients Method In a small bowl, mix together the sliced spring onions, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt and pepper. Marinate for 20 minutes. Lightly brush the cobs of corn with a bit of olive oil. Heat a grill pan over high heat. Once the pan…
Chimichurri
Serves 1/2 cup Ingredients Method Add all ingredients into a food processor until combined. Store in the fridge for no more then 3 days.
Taco mix
Serves 24 tsps Ingredients Method Mix all ingredients together and store in an airtight container for up to 1 month.
Roast vegetable dip
Serves 2 1/2 cups Ingredients Method Pre heat oven to 180 degrees. Place onion & garlic on a baking tray and cook for 35minutes. Blend tofu with lemon juice, water & vinegar until smooth. Transfer to a bowl and add the herbs and nutritional yeast. Once onions are cooked, finely chop. Remove skin from garlic,…
Roast vegetables
Serves 4 Ingredients Method Preheat oven to 180 degrees. Mix all ingredients together and transfer to a baking tray. Cook for 45 minutes, stirring each 15.
Avocado and tomato salad
Serves 4 Ingredients Method Combine all ingredients in a bow and season with salt and pepper. This dish goes beautifully on toast or with fresh bread as a sandwich.
Balsamic sesame dressing
Serves 4 Ingredients Method Mix all ingredients together and thin with water if required. Dressing will last for 5 days in the fridge.
Apple and spinach salad
Serves 4 Ingredients Dressing Salad Method Whisk all dressing ingredients together until well combined. Place all salad ingredients into a large bowl and drizzle with dressing.
Herb blend (saltless)
Serves 20tsp Ingredients Method Mix all herbs together in an airtight container – this will store for a month.
Green citrus salad
Serves 4 Ingredients Salad Method Whisk all salad ingredients together and top over salad.
Grilled lettuce with miso
Serves 4 Ingredients Salad Method Whisk together dressing ingredients. Cut lettuce longways, season with oil, salt and pepper and grill on a BBQ or pan for 5 minutes until charred. Transfer to serving plates and drizzle with miso dressing. * Double the dressing and keep for salads during the week! A sushi bowl can be…
Corn salad with avocado dressing
Serves 4 Ingredients Dressing Salad Method Place all dressing ingredients into a blender and mix until smooth and creamy. Place all salad ingredients into a bowl and drizzle with the dressing.
Strawberry jam
Serves 1 1/2 cups Ingredients Method Heat strawberries in a saucepan with dates and water. Lower heat and cook for 10 minutes. Remove from heat, mash with potato masher and add chia seeds. Transfer to a jar and store in the fridge for 5 days – mixture with thicken when it cools.
Vegan mayonnaise
Serves 1 cup Ingredients Method Use and immersion blender to combine all ingredients (except oil) until thickened. Slowly add oil and liquid will increase in size (will take 3 minutes). Note Mayo will store for 4 days in the fridge. Alternatives: Avocado: add an avocado and double the Dijon mustard. Garlic and herb: add 1…
Oat milk
Serves 4 cups Ingredients Method Blend all ingredients for 45 seconds until it looks creamy (do not over blend). Pour mix through cheese cloth and store in fridge for 4 days (airtight container).
Simple nut milk
Serves 4 cups Ingredients Method Blend soaked nuts, dates, vanilla and water for 3-4 minutes until mixture looks creamy. Strain mixture through cheese cloth and place in an airtight container for up to 4 days in the fridge. *omit the dates and vanilla if you want an unsweetened milk.
Parmesan (plant-based)
Serves 1 1/2 cups Ingredients Method Blend cashews into a dust. Stir in yeast and salt. Note Parmesan will last for 3 months in the freezer or 10 days in the fridge.
Pico de gallo
Serves 2 cups Ingredients Method Cut all vegetables into small cubes and mix all ingredients together in a bowl. Note Salsa will last for 4 days refrigerated.
Garlic hummus
Serves 3 cups Ingredients Method Blend all ingredients except sesame seeds until smooth and creamy!
Oven roasted dijon veggies
Serves 4 Ingredients Method Preheat oven to 220degrees. Combine all ingredients in a bowl, transfer to baking tray – cook for 10 minutes, turn and bake for another 10-15 minutes.
Lemon aioli potatoes
Serves 4 Ingredients Potatos For aioli Method Pre heat oven to 220 degrees. Boil potatoes for 15 minutes, drain and pat dry. Move potatoes into a new bowl. Add other potato ingredients (except Italian seasoning) and arrange on baking tray. Bake for 15 minutes, turn and bake for another 15 minutes. With a potato masher,…
Mango melon summer salad
Serves 2 Ingredients Method Add all ingredients in a large bowl and mix together.
Cashew cream
Serves 1 cup Ingredients Method Blend all ingredients together until completely smooth and serve on potatoes, pasta, Mexican, veggies.
Satay sauce
Serves 4 Ingredients Method Mix all ingredients until thoroughly combined. Start with a small amount of water and gradually add more.
Sour cream
Serves 1 cup Ingredients Method Blend all ingredients for 1 minute until well combined. *Sour cream will store for 5 days in the fridge.
Beetroot hummus sauce
Ingredients To serve Method Prep the (beetroot). Preheat the oven to 200 degrees. Wash and scrub beetroot. Roast the beetroot(s). Rub beetroot with olive oil and transfer to an ovenproof baking dish with a tight-fitting lid. Add ½ cup water, and cover tightly with foil or the lid. Roast for 60 minutes. While still warm…
Liv’s summer salad
Serves 3 Ingredients Method Arrange all ingredients into a salad bowl. A simple balsamic and olive oil dressing would go well with this dish.
Mexican corn salad
Serves 6 Ingredients Method In a bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and m olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Leave for 20mins. On a hot BBQ add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn…
Quinoa salad
Serves 2 Ingredients Method Pre heat oven to 180degrees and cook small cubes of pumpkin for 30-40minutes. Cook quinoa to package instructions. Slice avocado, tomatoes and crush almonds. In a serving bowl, place the handful of spinach, top with all other ingredients and drizzle with vinaigrette. Note This is a great recipe to cook in…
Rice paper bacon
Serves 4 Ingredients Marinade Bacon Method Preheat your oven to 180c, grease 2 large baking sheets with coconut oil, and use a whisk to mix together all the ingredients for your marinade in a shallow dish. Fill a large bowl with room temperature water and set it on the counter. Next to it, place your…
BBQ sauce
This healthy version of BBQ sauce is the perfect base to Balsamic BBQ mushroom pizza and best of all stores for a week in the fridge so you can use it more then once! Serves 1 jar Ingredients Method Sauté onion for 10 minutes allowing some color and caramelization to develop in the pan. Once…
Tahini dressing
Delicious dressing, ready in no time! Serves 8 tbsp Ingredients Method Whisk together all ingredients except the cold water. Once combined, slowly add water until you achieve the desired consistency.
Middle-eastern salad
This crunchy delicious middle eastern salad makes the perfect mail of side dish. Serve with whole wheat pita bread for a delicious main meal. Serves 6 Ingredients Dressing Method Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl. Combine the dressing ingredients in a bowl…
Rocket pesto salad
Serves 4 Ingredients Pesto Method Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes. Arrange the slices of spring onion (the red/white bulb section…
Hummus roast vegetable salad
This delicious hummus vegetable salad makes the perfect lunch! With roasted veggies, fresh hummus and smashed avocado, what’s not to love. Serves 2 Ingredients Method Pre heat oven to 180 degrees celsius. Cut all vegetables into small bite sized pieces and in a bowl combine with onion powder, garlic powder, salt, paper and oil. Place…
Pumpkin and avocado salad
This delicious salad can be served cold or warm. Cook a bulk amount of pumpkin for easy assembly for workday lunches. Serves 2 Ingredients Method Roast pumpkin cubes for 45 minutes in 180 degree oven. Mix all ingredients in a large bowl and top with the hummus. If you like a lot of salad dressing,…
Large mixed salad
This is the perfect lunch – serve with creamy dressing and it doesn’t get much better then this! Serves 2 Ingredients Method Mix all ingredients together, place in an airtight container and enjoy for lunch. Recommended to have this salad with Simple creamy salad dressing – Store the dressing separately and apply before eating. Note…
Peanut butter hummus
Loves peanuts and love Hummus? This is recipe takes only 5 minutes and is incredibly delicious! Serve with fresh chopped veggies for the perfect snack. Serves 1 jar Ingredients Method Whizz all ingredients together in a blender. If the mixture is too thick, add a little water to loosen.
Sparkling Eats 