Recipe Compliments and Adapted from:
Here's a delicious way to eat your beans! A black bean brownie cookie with a date-sweetened creamy filling.
Recipe Compliments Nutrition Facts:
PREP TIME 10 mins COOK TIME 35 mins TOTAL TIME 45 mins
For the Tacos:
For the Lime Crema:
Recipe Compliments: https://www.twopeasandtheirpod.com/wprm_print/recipe/39972
These oatmeal cookie dough bites are a perfect bite sized treat for your sweet tooth.
Simple to make and only require minimal ingredients.
Servings: 12 cookie bites
Variations: Omit the raisins for a cinnamon oatmeal bite. Swap the 1/2 cup dates with 1/2 cup raisins. Use 1/2 cup hemp seeds in place of the 1/2 cup of cashews.
Recipe Compliments Nutrition Facts : Author: Kristina, our Director of Nutrition and Social Media
Nutrition Information: Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 198 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g
Unsaturated Fat: 2gCholesterol: 21mgSodium: 145mgCarbohydrates: 19gFiber: 2gSugar: 13gProtein: 5gThis data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
© Alexandra Daum Cuisine: American / Category: Cookies and Bars
For this tasty gluten free crackers recipe, all you need is hummus and oats!
Chickpeas are one of my favourite pulses, loaded with vitamins, high in protein and fibre.. I've actually written an article on the benefits of chickpeas which you can read more about here.
Cook Time 40 mins Calories 284 Author Alyssia Sheikh
For Homemade Hummus:
Serving: 10 crackers
Calories: 284kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Fiber: 8g | Sugar: 1g
Recipe Compliments: Farah Shammas - 40 Delicious Vegan Recipes
3 Tbsp. of olive oil
2 Medium carrots, julienned
2 Medium zucchini, julienned
2 Parsnips, julienned
1 Large sweet potato, peeled and julienned
1 Turnip, peeled and julienned
Handful green beans, remove the ends
5 Medium button mushrooms sliced
1 Large onion, sliced
2 Large cloves of garlic, chopped
1 Large cauliflower, chopped
1 Tsp. cinnamon
1 Tsp. Thyme
1/2 tsp Himalayan salt
Ground black pepper to taste
1) Sauté vegetables in olive oil
2) Boil the cauliflower separately for about ten minutes, drain water and mash in a blender adding a pinch of salt and pepper.
3) Put the vegetables in a Pyrex and add spices / herbs
4) Pour the cauliflower mash on top
5) Bake in the oven at 180degrees Celcius for 20 minutes.
Note : If you want to avoid using olive oil, you can saute the vegetables in a little white wine or vegetable stock.
If some of the vegetables are not in season, get creative and pack in your locally grown favourites. It's a beautiful pie, both for the eyes and the stomach, to be enjoyed at any time of the year.
This salad is the ideal raw meal filler that you are looking for if you want something to hold you through to the next meal. It's packed with protein and nutrients, and it is as filling as it is satisfying.
Adapted - Recipe Compliments: Farah Shammas - 40 Delicious Vegan recipes
1 Cup wild rice (or another whole grain of choice e.g. quinoa)
1 Small bunch of chopped Swiss chard or baby spinach
2 Tbsp. Chia seeds
2 Tbsp. Sunflower seeds
1 Tbsp. Goji Berries
1/2 Cup firm tofu cut into cubes
1 Large grated carrot
2 Sliced button mushrooms
1 Tbsp. ground flaxseeds
1 Tbsp. peanut butter
2 Tbsp rice vinegar
2 Tbsp. light soya sauce
1 Tbsp agave syrup
1 Tbsp sesame oil
1 Tbsp. of grated fresh ginger
1 Grated clove of garlic
4 Tbsp. of Coconut Milk
1) Ensure to mix the dressing well. My favourite hack is to use a cleaned small glass jar.
2) Simply put all the salad dressing ingredients inside and shake really well.
3) Then you can immediately pour the dressing on top of your base, or even store it in the fridge until it's needed (remember to shake again before using if it has sat for a while).
Note: You can lightly sauté the tofu in some olive oil if you want to have a firmer texture and even enjoy this warm in the salad.
150g chuck steak or shin of beef, cut into chunks
150g new baby potatoes, quartered
1 small onion, peeled and chopped
1 large carrot, peeled and cut into chunks
300ml beef stock
2 tsp tomato puree
1 tsp of Worcestershire sauce
1/2 tsp paprika
2 tsp plain flour
1 bay leaf
1 Tbsp Olive Oil
1. Preheat the oven to 165C , 325F or Gas mark 3.
2. Heat a heavy based pan suitable for the oven (if you don't have one, you can transfer the ingredients to a casserole dish just before going into the oven), add the olive oil , chopped onion, carrot and potatoes.
3. Add the plain flour and stir until everything is evenly coated. Add the beef stock, tomato puree, paprika, Worcestershire sauce and bay leaf. Stir to combine then add the beef chunks. Bring to a simmer and then cover and put in the oven. (At this point you could transfer to a casserole dish with a lid or a slow cooker.)
4. Cook for 2 hours, or until the meat is tender.
5. Remove bay leaf and season with a little black pepper. Serve hot.
497 calories 24g fat 34.9g protein 45.9g carbs 12.7 g sugars serves 1
120 minutes cooking time 10 minutes prep
1 x 210g can chickpeas
1 x 210g can chopped tomatoes
60g swede, peeled and diced
1 small red onion, peeled and diced
1 garlic, chopped
1 carrot, peeled and diced
110ml vegetable stock
1 small red chilli, finely sliced
1 tsp freshly chopped basil
1 piece orange peel
fresh parsley, chopped
1/4 tsp ground cumin
Salt and black pepper to taste
1 Tbsp olive oil
1. Heat a non-stick pan and add the olive oil and the chopped onion and garlic, then gently sauté until soft over medium heat.
2. Add the diced carrot, swede and the drained chickpeas, then gradually pour in the vegetable stock.
3. Stir in the chilli, basil, cumin, followed by the tomatoes and the orange peel.
4. Simmer gently for 25 minutes, topping up with more water if required, until the vegetables are cooked and the sauce has thickened.
5. Just before serving, remove the orange peel and sprinkle with parsley.
Perfect served hot with boiled rice or steamed couscous.
Note: The nutritional information does not include the accompaniments.
Serves: 1 Cooking time 25 minutes Prep time 10 minutes
Calories 277 Fat 5g Protein 13.9g Carbs 43g Sugars 43g