Thanks to Tina for this vegan treat!
1 1/2 cups beans, cooked and cooled (I used adzuki)
750g piece pumpkin (approx. 1/4 medium pumpkin or 1/2 medium butternut squash)
1 cup lupin crumb
1 cup rolled oats
3 cloves garlic, crushed
2 tbs thai red curry paste
2 tsp cumin
1 tsp chilli flakes
2 good big handfuls of fresh herbs, roughly chopped
Salt and pepper
Dash of olive oil for cooking
Served with sweet potato fries
Add all burger ingredients to food processor and process until mixture is smooth. You may need to add extra lupin crumb or oats if too sticky depending on what beans you use!
Cook on a hot pan and enjoy with your favourite fillings
1 cup Lupin Kibble
1 cup chopped fresh Italian Parsley
1 cup chopped fresh Coriander
½ cup chopped fresh Mint
4 chopped firm tomatoes
4 spring onions
1 small chopped fresh chilli or flakes to taste
¼ cup lemon or lime juice
1 tabsp fish sauce
30ml virgin olive oil
1 teasp raw sugar dissolved in 30ml water
Salt and pepper to taste
Put kibble in a bowl and add the lemon juice, fish sauce, oil, salt, pepper and water sugar mix and stir through the kibble. Cover and place in the fridge for 1 hour.
After the 1 hour, mix in the remaining ingredients, adding chillies and salt/ pepper to taste and refrigerate until ready for use.
2 cups Lupin Kibble (soaked overnight in water)
3 Garlic cloves
2 tsp cumin
2 tspn ground coriander
2 tbspn Lupin Flour
1 tspn salt
1/2 cup fresh parsley
Combine all ingredients in a food processor.
Form into balls and place in a hot pan with olive oil.
Serve with hummus and tabouli or with salad in a wrap.
1 block firm tofu
1/2 cup Lupin Flour
1/2 cup Lupin Crumb
1 egg, beater with salt and pepper
Olive oil for frying
Sprig of thyme for garnish
Relish for dipping
Make sure the tofu has been pressed until all liquid is removed and slice into preferred thickness.
Roll tofu in lupin flour, dip in egg and roll in the crumb.
Fry tofu in olive oil and drain on a paper towel.
Garnish with thyme or herbs of choice. Serve alongside your favourite relish to dip in and a fresh green salad.
2 carrots, sliced
1 zucchini, sliced
1 red capsicum, sliced
1 broccoli, cut into florets
1 brown onion, sliced
200g snow peas, chopped
400ml coconut milk
2 cups water
1 cup white rice
1/2 cup lupin kibble
2 tbspns honey
1/3 cup soy sauce
Heat oil in large fry pan at medium, and cook onions until transparent. Add in capsicum and carrot. Cook for five minutes.
Meanwhile, combine rice, water, kibble and coconut milk in a rice cooker and cook.
Add honey, soy sauce and broccoli to pan and cook for 3 minutes.
When rice is almost complete, add zucchini and snow peas to pan.
Serve & enjoy the leftovers for days!
1 cup Lupin Crumb
1 cup Flaked Almonds
1 can chickpeas-drained
1 tsp cumin
Juice of 1 lemon
Handful dried cranberries
Handful torn mint
1 tbsp olive oil
salt and pepper
Pour boiling water over lupin crumb until just covered. Cover with gladwrap and let sit 10 minutes. Take off gladwrap and gently fluff with a fork-do not stir.
Toast almonds in a dry frying pan for 5 mins – set aside.
Heat oil in a pan, add chickpeas, cumin, salt and pepper for about 8 minutes tossing often. Add lemon juice and cook for 2 minutes. Turn off heat.
Ad lupin cous cous and almonds, toss well. Add cranberries, mint and drizzle over some olive oil and salt and pepper.
Thanks to Dr Joanna McMillan for this recipe!
2 tbspns extra virgin olive oil
1 red onion
3 sticks celery
1 bunch broccolini
1/2 cup Lupin Kibble
1 litre chicken stock
Handful of chopped parsley, mint & coriander
Heat oil in a large saucepan.
Chop all the vegies and add to pan.
Once soft and fragrant, add lupin kibble and chicken stock.
Simmer for half an hour and then blitz in blender.
Return soup to pan, season to taste and add herbs.
Serve with sourdough bread, spread with cream cheese and mature crumbly cheddar.
Thanks to Jen for this side dish idea!
1/2 cup brown rice
1/4 cup Lupin Kibble
1/4 cup quinoa
2 1/2 cups water
Handful dried cranberries
Handful crumbled feta
Sprinkle of herbs to garnish
Rinse the rice, kibble and quinoa very well.
Place in rice cooker with water and a pinch of salt.
Once cooked, allow to stand for 10 minutes then gently fluff with a fork.
Serve rice with cranberries and feta and herbs sprinkled over the top.
1/2 cup pecans
1/2 cup kibble – cooked and cooled
2 cups baby spinach
1/4 red onion, sliced
1 chilli, finely sliced
1 nectarine, sliced
2 tspn Dijon mustard
6 tspns olive oil
4 tspns apple cider vinegar
Toast pecans in a dry pan until fragrant.
In a bowl put baby spinach leaves, red onion, chilli, kibble, nectarine and pecans.
Mix all of the dressing ingredients and drizzle over salad.
1 red capsicum
1 field mushroom
2 cups lupin crumb
Small piece feta, crumbled
1/2 can chickpeas, drained
Handful fresh parsley, chopped
1/2 can lentils, drained
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
Juice of a lemon
Preheat oven to 200 degrees.
Pour boiling water over lupin crumb until just covered. Put cling wrap over the top, leave for 10 minutes. Gently fluff with a fork.
Cut eggplant and capsicum in half lengthways. Brush all vegies with olive oil and bake for 20 minutes, turn over and bake 15 minutes.
Scoop eggplant flesh out of skin, chop up and mix with lupin crumb.
Mix lentils, chickpeas, parsley, cumin, cinnamon, oregano, paprika, lemon juice, salt and pepper together. Combine with lupin crumb mixture and spoon back into vegetables. Put in oven for 5 minutes.
Drizzle with olive oil and garnish with feta and fresh herbs.