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Easiest Chia Pudding

This is by far the easiest recipe for making delicious chia puddings, and you can add what you  like the most, be inspired!   Ingredients: 1/2 cup of your favourite non-dairy milk, coconut milk makes it sweeter. Our favourite is macadamia milk for a creamier one, or oat milk. 2 tablespoons of chia seeds, either black or white 1 tablespoon of maple syrup, brown rice syrup of vegan honey   Preparation: mix all ingredients with a fork and put it in air tight containers for 4 hours or overnight. You can add any dried fruits like cranberries, medjool dates, sultanas, and your favourite nuts, and any fruit you prefer, it's all up to you. Also, if you want to add...

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Chickpea burgers

10 serves; Prep 15 mins, Cooking 10 mins Ingredients 500g Global Organic Chickpeas 1 stalk celery (small diced) 1/2 onion (minced) 1 carrot (grated) 1/2 tablespoon garlic powder (or other seasoning) 1 cup Orgran all purpose plain flour dash of salt and pepper 40g olive oil 2 teaspoons Orgran No egg replacer   Preparation: 1- Lightly fry the onion and garlic in olive oil until just before they start to brown 2- Mash the chickpeas, celery, carrot, egg replacer, add 3/4 cup flour and add the onion and garlic previously fried, season with salt and pepper 3- Heat olive oil and make sure frying pan is well heated 4- Form your mixture into patties, cover it with the remaining 1/4 cup of...

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Turmeric Soup

This detox turmeric soup will bring you back to life after a cold! 4 serves; Prep 5 mins, Cooking 15 mins   Ingredients 300g sweet potatoes, chopped in chunks 500g pumpkin, chopped in chunks 50g turmeric, chopped in chunks 100g onions, chopped in chunks 25g whole garlic 1 teaspoon black pepper 1 ½ litres of water Dash of Global Organics coconut milk Salt to taste   Preparation Add all the ingredients to a pot and boil for as long as it needs to soften, especially the sweet potatoes. Once done, blend it until smooth. Adjust the seasoning and serve with a dash of coconut milk, a drizzle of olive oil or ghee. You can also add lemon and ginger as...

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AUTUMN CHICK’N CURRY

4 serves; Prep 10 mins, Cooking 20 mins   Ingredients 2 tablespoons olive oil, divided 1 package Gardein Teriyaki Chick'n 1 medium sweet potato, peeled and cut into 1/3" cubes ½ yellow onion, coarsely chopped 1 cup brussel sprouts, cut in half 1 can (400g) Global Organics chickpeas, drained and rinsed 1 can (400g) fire-roasted tomatoes with juice 1/2 cup Australia’s Own vegetable stock 1 tablespoon curry powder ½ cup cashews 2 tablespoons chopped cilantro    Preparation Heat 1 tablespoon of oil and cook Chick’n Strips according to package instructions, but don’t add sauce packet yet. Remove cooked strips from frying pan. Add remaining olive oil to same frying pan and brown sweet potatoes and brussel sprouts for about 2...

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Vegan Easter Eggs

Thanks to Loving Earth for this fantastic recipe!   Ingredients – White chocolate + Raspberry 2 cups Really Raw Cashews 50g Cacao Butter ⅓ cup cashew butter 3 tbsp Coconut Nectar 2 tbsp coconut cream (solids only) 2 tbsp frozen raspberries, gently crushed   Ingredients – Chocolate Crunch 50g Cacao Butter 35g Cacao Powder 20g Coconut Nectar 1 – 2 tbsp Cacao Nibs ⅛ tsp sea salt   Preparation   Add the cashews to a food processor fitted with S blade. Process the nuts until the butter is smooth – it should take around 15 minutes all up. At about 2 minutes, the oils will start being released and the mixture will start to "jump". Keep blending. At around the...

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