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Green kibble salad

Ingredients

  • 1 sweet potato, chopped and roasted
  • 1 broccoli, sliced and grilled
  • Baby spinach
  • Danish feta, crumbled
  • 1/2 cup lupin kibble
  • 1/2 cup rice
  • Honey mustard dressing

Method

  1. Put kibble and rice in a rice cooker with 2 cups water and cook.
  2. Meanwhile, arrange spinach, broccoli, sweet potato and feta in bowl.
  3. Once rice and kibble are cooked, fluff up with fork and mix with salad. Drizzle dressing on before serving.
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Chicken salt potato balls

Ingredients

  • 1.5kg sebago potatoes, washed
  • 100g grated cheddar
  • 60ml (¼ cup) cream
  • 2 tsp chicken salt, plus extra, to serve
  • 2 eggs
  • 1/2 cup lupin crumb
  • 1/2 cup panko breadcrumbs
  • 40g (¼ cup) lupin flour
  • ¾ cup crushed toasted protein flakes
  • Sunflower or vegetable oil spray
  • Mayonnaise/jalapeno sauce, to serve

Method

  1. Preheat oven to 200°C/180°C fan forced. Place potatoes on a baking tray and roast for 1 hour or until just tender. Allow to cool before peeling and placing in a large bowl. Use a potato masher or ricer to mash until smooth.
  2. Stir in the cheese, cream, half the chicken salt, 1 egg and half the lupin crumb and breadcrumbs until well combined. Line a large baking tray with baking paper.
  3. Use a fork to whisk the remaining egg in a bowl. Place the lupin flour and remaining chicken salt in a shallow bowl. Combine the remaining crumbs and flake crumbs in a large bowl.
  4. Roll a heaped tablespoon of potato mixture into a ball. Roll in the flour mixture, then dip in egg (allowing excess to drip off) and roll in crumbs, pressing gently to coat. Place on the prepared tray. Repeat until all potato mixture is used.
  5. Spray potato balls with oil. Place 9-12 balls in an air fryer, leaving room around each ball so they crisp up nicely. Air fry at 200°C for 10 minutes or until balls are crisp and golden. Repeat with remaining balls.
  6. Serve potato balls sprinkled with extra chicken salt and with mayo on the side for dipping.

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Balance bowl

Balance Bowl flatlay

Ingredients
1/4 cup kibble, cooked (4 minutes in boiling water).
10 sweet potato chips
Small handful of baby spinach
Small handful of cherry tomatoes, halved
3 mushrooms, sliced and sautéed in olive oil, salt and pepper
cube of feta
1/4 avocado sliced
1 tsp pesto
sprinkle of pumpkin kernels

Method

  1. Layer each item in a bowl.
  2. Mix with a fork – eat.

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Lupin seed salad

lupin seed salad

Thanks to Jen for this vegan-friendly recipe!

Ingredients

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

Method

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.

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Sweet Potato Bowl

sweet potato buddha bowl

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

Olive oil

Method

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.

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Crunchy Protein Salad

crunchy protein salad

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

Method:

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)

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Vegie Sausage Rolls

vegie sausage rolls

Thanks to Tina from @simplespoonful for this one!

Ingredients

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 

Method

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 🍅🍅

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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

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Lupin Tabbouleh

lupin tabbouli

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

Method

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.

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Lupin Falafels

lupin falafel

2 cups Lupin Kibble (soaked overnight in water)

1 onion

3 Garlic cloves

2 tsp cumin

2 tspn ground coriander

2 tbspn Lupin Flour

1 tspn salt

1/2 cup fresh parsley

Method

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.