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!
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.
800g butternut pumpkin, peeled, cut into 2cm pieces
1 large red capsicum, deseeded, thinly sliced
1 large red onion, cut into wedges
1½ tbs extra virgin olive oil
2 tsp sumac
1 cup lupin kibble
1½ tbs lemon juice
1½ tsp wholegrain mustard
1 tsp maple syrup
400g beef rump steak
1 bunch fresh continental parsley, leaves picked
OPTIONAL: thinly sliced seeded red chilli; snow peas
Preheat oven to 210ᵒC/190ᵒC fan forced. Line 2 baking trays with baking paper. Spread vegies over prepared trays. Drizzle with 1 tbs oil. Sprinkle with sumac. Season. Toss to combine. Roast for 25 minutes or until golden and tender.
Meanwhile, bring a saucepan of water to the boil. Cook kibble in a non-stick frying pan over medium heat, stirring, for 2 minutes or until toasted. Cool for 5 minutes. Add kibble to water. Reduce heat to medium-low. Simmer for 5 minutes or until al dente. Drain. Refresh under cold running water. Spread over a tray lined with paper towel to dry.
Combine juice, mustard, syrup and remaining oil in a bowl. Season.
Heat a chargrill or barbecue on medium-high. Spray steak with oil. Season. Cook, turning, for 3 minutes on medium or until cooked to your liking. Transfer to a place. Rest for 3 minutes. Trim excess fat. Thinly slice.
Combine the vegies, kibble, parsley, steak and half the dressing in a bowl. Toss. Divide among plates. Drizzle with remaining dressing