Tag: vegan

Better Bolognese Recipe

 

by Health Nomad

Better Bolognese

Ingredients

      • 1 Large brown onion (chopped)
      • 2-3 cloves of garlic (finely chopped of crushed)
      • 2 cups of walnuts or almonds (blended)
      • 2 cans of lentils
      • 1 cup of organic red wine (optional)
      • 1 cup of sunflower seeds
      • 700g of passats
      • 500g pasta sauce of choice (check ingredients to make sure it doesn’t contain meat, eggs or dairy)</>
      • 1 tbs salt (add more if needed)
      • 1 tsp pepper (add more if needed)
      • 1 handful freshly chopped parsley OR basil
      • 1 tbs each fresh oregano and thyme (2 tbs each if using dried herbs)
      • 1/2 cup hemp seeds
      • Your favorite pasta

      Method

      1. In a large pot, add onion and half a cup of water. Cook until onion starts to turn translucent and add more water if needed.
      2. Add garlic, oregano, thyme and lentils, mixing well (add the tiniest bit of water if ingredients start to stick to bottom of pan).
      3. Once you start to smell the fragrance of the herbs add pasta sauce, passata, red wine, salt, pepper, sunflower seeds and nut meal. Incorporate well on medium heat.
      4. Once bubbles start to appear on surface add chopped parsley or basil and simmer on low heat for a minimum of 20 minutes, stirring frequently to prevent sauce from burning on the bottom of pot.
      5. Take sauce off the heat and mix in hemp seeds before serving on top of your favourite pasta. Buon appetito!

      Health Nomad

      Georgia Steele is a certified yoga teacher and current natural medicine student with a passion for holistic health, travel and plant based food.

      Check out Georgia’s website for other delicious recipes or her instagram.

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Hemp Basil Pesto Pasta Recipe

by Demi-Rose

Ingredients

 

Pesto

  • 1/2 cup of hemp seeds
  • 2 cups of basil leaves packed
  • Juice from 1/2 lemon
  • 2 cloves of garlic crushed
  • 3 tbs of olive + more depending on desired consistency
  • Salt and pepper to taste

Pasta

  • 1/2 punnet of cherry tomatoes halved
  • 1/3 cup of Kalamata olives
  • 300g of gluten free spaghetti pasta

Method

  1. Boil 1 litre of water over medium-high heat.
  2. Pour in dry pasta, adding a dash of oil so it doesn’t stick together.
  3. Whilst pasta is cooking blitz together pesto ingredients in food processor, pulsing 5-10 seconds at a time.
  4. Once pasta has soften removed from heat and strain.
  5. Toss pasta, pesto, cherry tomatoes and olives together in a bowl and portion out 3-4 servings depending on how big you want them.

Demi-Rose

Demi-Rose aka ‘Happy Little Veganmite’ is a mastermind of plant based recipes, she shares her mouth-watering creations via her website and instagram.

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Seeded loaf with Hemp Seeds

 

Ingredients

  • 1 cup sunflower seeds
  • 1/2 cup of hemp seeds
  • 1/2 cup flax seeds
  • 1/2 cup hazelnuts or almonds
  • 1 1/2 cups rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
  • 1 Tbsp. maple syrup
  • 3 Tbsp. melted coconut oil
  • 1 1/2 cups water

Method

    1. Mix all dry ingredients in a silicon loaf pan, stir well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and the dough becomes thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough softens). Smooth out the top with the back of a spatula. Let the dough sit out on the counter for at least 2 hours, or all day/overnight. To make sure the dough is ready, it should retain its shape when you pull the sides of the loaf pan away from it.
    2. Preheat oven to 175C.
    3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let cool completely before slicing.
    4. Store bread in a tightly sealed container for up to five days (If you can make it last that long!). Freezes well too – slice before freezing for quick and easy toast!
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Hemp Cashew Mayo Sauce Recipe

 

by Jess Wallace

Ingredients

 

  • 1/3 cup of hemp seeds
  • 1 cup of raw cashews, soaked
  • 1/2 cup of water to start + little more for desired consistency
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • Sprinkle of garlic salt

Method

    1. Soak the cashews for at least half an hour, then drain
    2. Blend with the 1/2 cup of water until smooth consistency. Keep thick if using for a mayo/spread, or add more water to have with pasta.
    3. Whilst pasta is cooking blitz together pesto ingredients in food processor, pulsing 5-10 seconds at a time.
    4. Add the hemp seeds, lemon juice, nutritional yeast and garlic salt then blend again until smooth.
    5. Keeps well in fridge for up to 5 days. Eat on crackers, with pasta or as a platter dip!

Jess Wallace

Jess is passionate about plant based foods, veganism and maintaining a healthy lifestyle. She shares her magical creations on her instagram page, be sure to check them out!!

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