Easter

VEGAN EASTER COOKIES – 04 Days Of Easter

March 26 (8)

INGREDIENTS

  • 1 1/2 cups spelt white, or oat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar unrefined if desired
  • 6 tbsp oil or melted vegan butter
  • 1 1/2 tbsp milk of choice
  • 1 tsp pure vanilla extract

METHOD

1. Preheat oven at 180*C

2. Grease a pan, or line with parchment paper.

3. Combine dry ingredients in a bowl

4. Add wet ingredients to form dough

5. Roll out onto cutting board until 1cm thick

6. Cut out rabbit or other shapes using cookie cutters

7. Bake 11 minutes

8. Let cool

9. Add on favourite icing.

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SIMPLE SALMON RISSOLES – 04 Days of Easter

March 26 (7)

INGREDIENTS

  • 4 small potatoes
  • 400g tin salmon or tuna
  • 2 eggs, beaten
  • 1 onion, chopped
  • 1 cup breadcrumbs or 2 crushed breakfast biscuits, e.g. WeetbixTM, VitabritsTM
  • Olive oil for frying

METHODS

1. Boil the potatoes. Mash when soft (no need to add milk or margarine).

2. Drain fish then mash.

3. Mix potato, fish, onion, egg and pepper together. For each rissole, roll about 2 tablespoons of the fish mix in crumbs or crushed breakfast biscuit. Flatten rissoles slightly.

4. Heat a small amount of oil in a fry pan. Cook rissoles for 5 minutes on each side using moderate heat.

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SWEET POTATO BROWNIES – 04 Days Of Easter

March 26 (6)

INGREDIENTS

  • 3/4 cup sweet potato puree
  • 1 cup peanut or almond butter OR allergy-friendly sub
  • 1 tsp pure vanilla extract
  • 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour)
  • 1/2 cup mini chocolate chips + more for the top, optional
  • 2/3 cup sugar 
  • 1/4 cup + 2 tbsp cocoa powder
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt

METHOD

1. Preheat oven to 180*C

2. Grease a pan, or line with parchment paper.

3. Gently heat your nut butter until easily stir-able

4.  Whisk it together with the sweet potato and vanilla extract in a large bowl.

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FISH, LENTIL & SPINACH SALAD – 04 Days of Easter

March 26 (5)

INGREDIENTS

  • 250g butternut pumpkin, peeled, cut into pieces
  • Olive oil cooking spray
  • 500g white fish fillets, halved lengthways
  • 2x 400g can lentils, drained, rinsed
  • 4 medium tomatoes, cut into wedges
  • 150g baby spinach
  • 1½ tablespoons red wine vinegar

METHOD

1.Preheat oven to 200°C. Place pumpkin on a baking tray. Spray with oil. Bake for 15 minutes or until tender.

2. Meanwhile, spray a non-stick frying pan with oil. Add fish and cook over medium-high heat for 6-7 minutes or until just cooked through.

3. Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl. Toss to combine.

4. Serve with fish fillets and lemon wedges.

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CRAZY CARROT CAKE CUPS – 04 Days of Easter

March 26 (3)

INGREDIENTS

CAKE

  • 2 cups white, spelt, or oat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • optional 1/8 tsp nutmeg
  • 1 1/2 cup mashed overripe banana
  • 1/2 cup finely shredded carrot
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/4 cup milk of choice
  • 1/4 cup oil OR additional milk of choice
  • 2 tsp pure vanilla extract
  • Optional walnuts, coconut, etc toppings
  • Cream of choice

METHOD

1. Preheat Oven to 180*C

2. Grease a pan, or line with parchment paper.

3. Combine dry ingredients including carrot and banana in a bowl.

4. Pour wet into dry, and stir to form a batter.

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THAI FISH CURRY – 04 Days of Easter

March 26 (2)

INGREDIENTS 

  • 1 tsp peanut oil

  • 1 small onion, roughly chopped

  • ½ tbsp red curry paste

  • 1 can light coconut milk

  • 1 stalk lemon grass, crushed

  • 4 kaffir lime leaves, crushed

  • 400g firm white fish fillets (ie. blue eye cod), cut into 3cm pieces

  • 1 tbsp fish sauce

  • 1 tbsp palm sugar or brown sugar

  • 1 tbsp lime juice

  • 100g snow peas, halved

  • Thai basil leaves, red chilli and steamed rice, to serve

METHOD

1. Heat oil in saucepan over medium heat, add onion and cook until soft and golden.

2. Stir in curry paste and cook for 1 minute. Add coconut milk, lemon grass, and lime leaves (remove before serving), and bring to boil.

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PROTEIN POWER BALLS – 04 Days of Easter

March 26 (1)

INGREDIENTS 

  • 330 g raw whole almonds or walnuts
  • 60g (2 TB) Protein Powder
  • 20 fresh dates, pitted
  • 3 generous tablespoons Cacao Powder
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon ground  cinnamon
  • Pinch flaked sea salt

METHOD

1. In a food processor, process almonds with cinnamon, protein powder and cacao until mixture resembles fine bread crumbs.

2. Add dates and vanilla and process until the mix starts to bind together. If mixture looks dry, add small amount of water to soften so that mixture comes together cleanly.

3. Using your hands roll tablespoon sized amounts of mixture into balls (this should make 12 -16 depending on the size).

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TERIYAKI SALMON WITH STIR-FRIED GREENS – 04 Days of Easter

March 26

INGREDIENTS

  • 4 x 150g skinless salmon fillets
  • 2 tablespoons teriyaki marinade
  • 2 teaspoons sesame oil
  • 1 teaspoon crushed garlic
  • 1 long red chilli, seeds removed, finely sliced
  • 2 bunches broccolini, trimmed, stems halved
  • 2 bok choy, leaves halved lengthways
  • 1 tablespoon reduced-salt soy sauce
  • 2 x 250g pouches microwavable brown rice

METHOD

1. Combine salmon and teriyaki marinade in a shallow dish.

2. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add salmon fillets and cook for 2–4 minutes each side, or until cooked to your liking. Remove and cover loosely with foil to keep warm.

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