Recipes of the Month!

Do you need some inspiration in the kitchen? Do you need some help with your health and wellness? Look no further than this page for great plant based recipes that will leave you feeling happy and healthy!

Easy Peasy Sweet Potato Sticky Rice

Ingredients:

- 300g of brown basmati rice, soaked and drained

- 1 can low fat coconut milk

- 1 can homemade veggie stock

- 1 sweet potato, chopped

- 1 head of broccoli, chopped

- 1 package of Taifun smoked tofu

- 1 cup of frozen peas

- one large knob of ginger, muddled in mortar with pestle

- one bulb of garlic, muddled in mortar with pestle

- one glug of soy sauce

Method:

- Pre-heat oven to 180

- Place the drained rice into a large pyrex dish along with the coconut milk, garlic, ginger, soy sauce, and sweet potato

- Cover pyrex dish with tinfoil and place into the pre-heated oven for 45 minutes

- Remove dish and add broccoli, peas and tofu and put back in the oven for a further 15 minutes

- Serve and enjoy!

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"Red" Lasagna: credit to

Cheap Lazy Vegan

Ingredients:

  • 1/2 box of oven-ready lasagne noodles

  •  Sauce:

    • 1 large can of tomatoes

    • 1/2 onion, diced

    • 4-5 cloves garlic, minced

    • 1 tsp paprika

    • 1 tsp garlic powder

    • 1 tsp basil

    • 1/4 tsp salt

  • Tofu ricotta:

    • 1 block firm tofu

    • Juice of 1 lemon

    • 1/4 cup nutritional yeast

    • 1/2 tsp salt

    • 1 tbsp basil

    • 1 tbsp garlic powder

  • Other optional add-ins – seitan pieces (I just had some on hand in my freezer), fresh basil, vegan sausages cut up, store-bought vegan shredded cheese for topping.

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Instructions: 

  1. Preheat oven to 400 degrees F.

  2. Heat a small amount of oil in a large frying pan or wok on medium-high heat, and cook onions and garlic for a few minutes until onions begin to soften and garlic begins to brown.

  3. Add canned tomatoes into the mixture (if you’re using canned whole tomatoes, you might want to break it apart with your spatula or something) and stir.

  4. Add in paprika, garlic and basil and mix until well-combined. Bring to a boil and turn heat down to a simmer for about 10 minutes while you prepare the tofu ricotta.

  5. In a food processor or a blender, add all the ingredients for the tofu ricotta and blend until smooth and well-combined. Set aside in a small bowl.

  6. In the same food processor (no need to rinse), add the sauce ingredients. Pulse just a few times to make the sauce.

  7. Now layer the lasagna starting with a layer of sauce on the bottom of the lasagna pan – you can do this however way you wish. I just like to make sure that the noodles are always in contact with something wet so that it cooks thoroughly in the oven (watch the video above to see how I layered).

  8. I also added some seitan pieces that I had left over in the freezer that I needed to use up – feel free to add vegan sausage or any other type of vegan meat replacement or protein if you wish.

  9. Cover with aluminium foil and bake at 400 degrees F for 30 minutes. Then remove the foil and bake for another 10-15 minutes.

  10. ENJOY!!!

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