Tag: vegan

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Edamame Dip Salad

Ingredients
Edamame & chickpea dip

  • 100g frozen shelled edamame
  • 400g tin chickpeas
  • 50ml olive oil
  • 50ml milk
  • 1 tablespoon peanut or almond butter
  • 1 tablespoon tahini
  • 1 small clove of garlic
  • pinch of salt
    Salad
  • Handful of spinach leaves
  • Chopped cherry tomatoes
  • Blend of quinoa and lupin crumb
  • Chopped red onion
  • Lime
  • Dressing of maple syrup, tamari sauce, olive oil

Method

  1. For the dip: defrost the edamame by placing in a small bowl and cover in boiling water, leave until softened for 3-5 minutes. Drain and discard the water.
    Add the edamame to a high-speed food processor or blender with all the remaining ingredients (you may need a splash more liquid if you’re using a blender), blend until smooth and creamy. Season to taste. Store in an airtight container in the fridge for up to 1 week.
  2. Place all salad ingredients in a bowl with a dollop of dip and drizzle dressing over.
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Lupin Crackers

Ingredients

1/2 cup lupin crumb  

1/2 cup ground linseed

2 tbsp chia seeds

1/2 cup water

2-3 tsp dried herbs & spices of choice

1/2 tsp salt (optional)

Method

Preheat oven to 180 C.

Combine all dry ingredients in a mixing bowl.

Gradually add water, stirring to combine mixture. You will end up with a thick “dough.”

Spread mixture out on to a lined baking tray. Using fingertips or back of a spoon, press and smooth the mixture out so it is no more than 5mm thick.

Using a sharp knife, deeply score/cut your dough along desired cracker shapes.

Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

Remove from oven and allow to cool completely, then break into crackers.

Store in an airtight container for up to two weeks.

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Tofu Nuggets

Tofu Nuggets

Thank you to the brilliant @stephaniebarreca for these easy yet delicious snacks!

1 cup coconut milk

1/4 cup tapioca flour

1 cup lupin crumbs

2 tsp all purpose seasoning

Firm tofu, cut into bite size pieces

METHOD

Combine flour and coconut milk. Coat tofu in batter then roll in the crumb mixture and fry in coconut oil. Serve with Caesar dressing (optional).

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Snickers Caramel Slice

Snickers slice

Crust:

1 cup Lupin flour

1/2 tsp cinnamon

1/4 cup maple syrup

1-2 tablespoons milk/non dairy milk

pinch sea salt

Caramel ingredients:

1 heaping cup pitted and soaked Medjool dates

1/4 cup peanut butter

1/4 cup milk

Topping:

1/2 cup chocolate chips

METHOD

In a small bowl, add in all base ingredients and mix until a dough forms. Add in more flour or milk if you need a different consistency. It should hold together when pressed but not be too mushy.

Press the crust evenly into a slice pan.

In a food processor add in caramel ingredients and blend until smooth.

Add the caramel layer on top of the base and pop in the freezer.

Melt chocolate chips and pour over the top of caramel. Place in fridge/freezer. Once set, dip a knife in hot water and cut into small squares.

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Thai Vegie Burgers

thai burgers

Thanks to Tina for this vegan treat!

Burgers: 
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

Fillings: 
Smashed avocado
Beetroot
Grilled Mushrooms
Tomato
Baby Spinach
Roast capsicum
Served with sweet potato fries

Method: 
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