Thanks to Jen for this vegan-friendly recipe!
1/3 cup green lentils(uncooked)
1/3 cup lupin kibble
1/3 cup wild rice
1/3 cup pepitas
1/3 cup sunflower seeds
2 tbs baby capers
1/3 cup of dried cranberries(chopped)
1/2 cup chopped parsley
1/2 cup coriander
2Tbs fresh lemon juice
2Tbs Olive oil
Grated lemon zest
Salt and pepper
Place wild rice in pot of boiling water (about 1 and a 1/2 cups), simmer for 50 minutes.
Put dried lentils and kibble together in another saucepan and bring to boil, then simmer for 25 minutes.
Allow cooked, rinsed ingredients to cool.
Wash herbs and combine them with the rest of the ingredients in a large bowl add dressing ingredients toss and serve.
1 large sweet potato, chopped into 2cm cubes
1/2 red onion, sliced
1 tsp cumin
1 tsp crushed garlic
can of black beans
can of corn kernels
1 small pkt coleslaw
Packet spinach & rocket
Caesar salad dressing
1/2 cup quinoa
1/2 cup Lupin Kibble
Turn oven to 180 degrees celsius, fan forced. Place sweet potato on lined tray, drizzle with olive oil and spices. Mix to coat evenly and place in oven for 40 minutes.
Place quinoa and kibble in microwave safe dish with 2 cups of water. Cook for 8 minutes on high, stopping to stir.
Add onion and black beans to sweet potato for the last ten minutes of cooking.
In a bowl, add salad, coleslaw, sweet potato mixture and corn. Drizzle with caesar salad dressing and combine.
Thanks to Mary Ann for this healthy fix!
Handful of sweet baby spinach
5 snow peas
Handful of grated carrots
Handful of chopped cabbage
1 x head broccoli – blended in food processor
50 gms Goats Cheese – crumbled
½ cup of Pomegranate seeds
¼ cup Lupin Crumb
Blend the snow peas, spinach, carrots, cabbage, broccoli and goats cheese together in a bowl
Transfer to a serving dish
Sprinkle the Lupin Crumb over the salad and then sprinkle the pomegranate seeds
Pour salad oil and Fig Glaze (or Balsamic Glaze) over salad and serve (or use preferred dressing)
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