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)
Thanks to Tina from @simplespoonful for this one!
1kg pumpkin, peeled and diced
350g mushrooms, thinly sliced
4 Puff pastry sheets, defrosted
1 brown onion, finely diced
2 garlic cloves, crushed
1 Tablespoon of rosemary, chopped roughly
2 tablespoons of olive oil
3/4 cup lupin crumb
1 Tablespoon of sesame seeds
½ teaspoon of ground coriander
½ teaspoon of ground cumin
½ teaspoon of ground turmeric
½ teaspoon garlic salt
¼ teaspoon of chilli flake
½ teaspoon of paprika
Preheat oven to 180*C
Spread pumpkin onto lined tray drizzling with olive oil and sprinkling with rosemary. Allow to cook until soft and lightly browned.
In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
Once pumpkin and mushrooms cooked combine with all spices in a food processor and process until smooth. Add lupin crumb and blend further. You may need to add more lupin crumb if mixture is too wet.
Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and roll to shape into a sausage-like roll. Use a small brush of water to seal edges.
Cut into 3-5cm pieces and place seam side down on a lined tray. Repeat this with all pastry sheets and the pumpkin mixture. Brush tops lightly with olive oil and Sprinkle the sesame seeds over the top. Place into the oven for 30-40 minutes or until lightly golden brown.
Serve while hot with tomato sauce or homemade relish 🍅🍅
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!