2 tablespoon extra virgin coconut oil or olive oil1 small onion peeled, finely diced2 cloves garlic peeled, finely chopped1 tablespoon curry powder1/2 teaspoon ground turmeric1/2 teaspoon ground fenugreek1 tablespoon fresh grated ginger2 bok choy washed, feet removed, roughly chopped14 oz...
For the Vinaigrette:Juice of 3 lemons (about 1/2 cup)2 teaspoons olive oil2 cloves garlic, mincedsalt and black pepper, to tasteFor the salad:2 bunches kale (about 6-8 cups), desteemed and finely chopped1 red capsicum, diced1 orange capsicum, diced1 yellow capsicum, diced1...
1 Tbsp olive oil1 Tbsp Dijon mustard1 tsp apple-cider vinegarCoarse salt and pepper3 cups mixed shredded kale and red cabbage1 peeled and julienned carrot1/4 cup fresh parsley leaves2 Tbsp diced red onion2 Tbsp sunflower seeds2 Tbsp pumpkin seeds2 Tbsp hemp...
185 ml extra virgin olive oil2 medium potatoes, peeled and cut into 5 mm wedges1 small eggplant 2 medium red capsicums (preferably corno di toro – bull’s horn), cut into 2 cm strips2 garlic cloves, chopped1 medium tomato, thinly sliced...
1 large eggplant cut into 3/4" round slices1 tablespoon fresh mint chopped1 tablespoon fresh parsley chopped1 tablespoon fresh oregano chopped1 tablespoon shallot chopped1 tablespoon sun-dried tomatoes chopped1 (5 ounce) package of spinachDressing:1-2 cloves garlic minced1 heaping teaspoon tahini1 teaspoon Dijon...
2 large garlic cloves, mincedKosher salt2 teaspoons Madras curry powder1/2 cup vegetable oil1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces1 large onion, cut into 1/2-inch wedgesOne 15-ounce can chickpeas, drained1/4 cup finely julienned fresh gingerFreshly...
12 celery stalks, cut into 2-inch pieces4 garlic cloves, thinly sliced2 tbsp extra virgin olive oil2 medium size carrots, thinly sliced1/4 tsp salt1/4 tsp ground cumin1/8 tsp black pepper1 tsp turmeric1 cup water, divided3 tbsp freshly squeezed lemon juice1/2 cup...
1 medium eggplant (cut into thick semi circle slices)1 head of cauliflower (cut into large florets)½ tablespoon paprika½ tablespoon red chilli powder (or to taste)1 tsp crushed black pepper4 tablespoon olive oil½ tablespoon salt (or to taste)1 tablespoon honeyChopped mint...
Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.VEGETABLES2 Tbsp olive, melted coconut, or avocado oil1/2 medium red onion (sliced in wedges)2 large sweet potatoes (halved)1...
