Recipes

Smoked Eggplant Goulash

This is a great vegan/vegetarian take on classic goulash. If you’re looking for a way to increase your veggie intake, try this one out!

Ingredients:

• 2 eggplants
• 2 tbsp. olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 red chili pepper, finely chopped
• 1 tbsp. lemon juice
• 1 tsp. smoked paprika
• 1 tsp. sweet paprika
• 1 can chopped tomatoes
• 1 tbsp. tomato puree
• 2 tbsp. chopped parsley

Instructions:

Wash the eggplant and cut them into ¼ inch slices. Season on both sides with salt and put aside for about 20 – 30 minutes, until the eggplant collects water.

In a large pot heat 1 tbsp. of oil and fry the onion for 2 mins, then add the minced garlic and cook together for another 1-2 mins.

Add the chopped red pepper and finely chopped chili peppers. Fry for about 4 minutes stirring constantly.

Dry the eggplant with paper towels and cut into cubes. Add it to the pot and add another 1 tbsp of oil. Fry for approx. 10 minutes, mixing occasionally.

During the frying, add lemon juice, season with both paprika powder and freshly ground black pepper (you do not need to add salt anymore because the eggplant has already absorbed the salt).

Add in the chopped tomatoes and tomato concentrate, stir and bring to a boil.

Cover and cook for another 15 minutes until the eggplant is soft. If necessary, you can add a few tablespoons of water to reach a desired consistency of the sauce.

At the end, add the chopped parsley and check the seasoning for salt.

Serve with brown rice or chickpea pasta.

   

Recipes

SPICY CAULIFLOWER & CHICKPEA RICE BOWL

This makes a delicious light dinner for 2 thats packed with nutrition. You can double this recipe and save leftovers for lunches during the week too.

If you need more protein, top these bowls with grilled chicken or crispy tofu!

Ingredients:

• 1 medium cauliflower, broken into florets
• 14 oz. (400g) can chickpeas, drained
• 1 tbsp. olive oil
• 3 cups cooked brown rice

For the sauce:
• 2 tbsp. sriracha
• 2 tbsp. tamari
• 1/2 tbsp. maple syrup
• 2 tsp. apple cider vinegar
• 2 tsp. fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp. sesame oil
• 2 green onions, chopped
• ¼ cup (30g) peanuts, chopped

 

Instructions:

Preheat oven to 450°F (230°C) and prepare a baking dish or tray.

Break the cauliflower into bite-size florets and place them on the tray along with drained chickpeas. Drizzle with olive oil and season to taste with sea salt and pepper—bake in the oven for 20 minutes.

In the meantime, prepare the sauce by mixing all the sauce ingredients in a small bowl.

Once cauliflower and chickpeas are roasted, remove from oven and mix with the earlier prepared sauce.

Increase the oven temperature to broil, return the tray into the oven and cook for about another 5 minutes.

Remove from the oven divide between bowls and serve with a portion of rice.
   

Recipes

SIMPLE VEGAN OAT COOKIES

If you’re looking for a fun sweet treat to make with the kids (or to enjoy yourself) then these cookies fit the bill. They don’t contain eggs, so are perfect if you are dealing with an allergy.

Ingredients:

• 2 cups (180g) oats
• 1 cup (100g) oat flour
• 5/8 cup (70g) almond meal
• 6 tbsp. maple syrup
• 4 tbsp. coconut oil, melted
• 1 tsp. baking powder

Instructions:

Preheat oven to 350°F (180°C) and line a baking tray with baking paper.

In a bowl, mix the oats, flour, almond meal, baking powder, and a pinch of salt. Add in maple syrup and coconut oil, mix well until combined.

Using slightly wet hands, create 12 balls out of the mixture and place them on the baking tray and push them down to create cookies shapes.

Bake for 20 minutes until golden and allow to cool before eating.