Recipes

Spring clean For many of us, going vegan or even vegetarian just isn’t an option (Sunday roast anyone?), but that doesn’t mean you can’t treat your body to some vegan delights now and again. Check out these delicious recipes from Califa Farms (califiafarms.com.au) to get you started. your body .................................. VEGAN POTATO & LEEK SOUP Serves 4

A recipe from Pop Up Girl @popupgirl_food

Ingredients:

2 leeks 4 large potatoes 1 large onion 250 ml water 1/4 lemon, juice only Salt & pepper Nutmeg 250 ml Califia Farms Unsweetened Almond milk Sunflower Oil or alternativ plant based oil Method:

Cut leeks in thicker rings and wash thoroughly. Peel potatoes and onion. Dice finely. Set a handful of both diced potatoes and leek rings aside as topping. In a large pot heat up oil and braise onion, leek and potatoes. Add water and simmer until potatoes are soft. Add Califia’s almond milk and lemon juice and blend until smooth. Meanwhile heat up some oil in a pan and fry the set aside potatoes and leek rings. Season with salt & pepper. Season the potato & leek soup with salt, pepper und nutmeg. Garnish with the fried potato and leek. Enjoy.

VEGAN ALMOND MILK CURRY

A recipe from The Nourished Chef @thenourishedchef

Ingredients:

1 Large Onion (diced) 3 Tbsp Olive Oil 2 Garlic Cloves (minced) 1 ¼ Cup Passata 1 tsp Ground Ginger 2 Cups Califia Farms Unsweetened Almond Milk ½ tsp Ground Turmeric 2 Cinnamon Sticks (optional) 1 tsp Ground Cumin 1 Cup Chickpeas (drained + rinsed) 1 tsp Ground Cardamom 2 Handfuls Baby Spinach 2 tsp Garam Masala 2 tsp Sea Salt Flakes 1 Small Cauliflower (broken into florets, pre-roasted or shallow fried) To Serve

Basmati or Cauliflower Rice Fresh Coriander

Method:

In a large frypan, add your oil, onion, garlic and spices. Cook until fragrant and translucent. Pour in the passata and almond milk. Add cinnamon sticks (if using). Simmer on low-medium heat for 20-25 minutes. In the last 5 minutes of cooking, add the pre-cooked cauliflower, chickpeas and spinach. Stir to combine. Once the spinach has wilted, remove the cinnamon sticks. Pour curry over your choice of rice. Top with fresh coriander and plant-based yoghurt. Enjoy!

Cook’s Tip:

Adjust the curries thickness by simply whisking in 1 Tbsp tapioca flour whilst simmering the sauce. This will produce a thick and luscious sauce.

ESPRESSO BUCKWHEAT PORRIDGE WITH POACHED PEARS

A recipe from The Fit Foodie @thefitfoodieblog Ingredients:

1 small bosch pear, cored 1 star anise 1/2 cup raw buckwheat groats (100 g) 2 cups Califia Farms XX Espresso cold brew coffee (500 ml) plus additional to serve Toppings: crushes pistachio, black sesame, maple syrup Method:

Halve and core the pear. Head a small pan with simmering water, and add 1 star anise. Add the pear halves to the pan ensuring the pears are covered, cooking for 10 minutes or until soft. In a separate pan, heat the Califia cold brew over a medium heat. Add the groats and cook for 10-15 minutes until the liquid is mostly absorbed and groats soft. Divide between two bowls and pour over additional cold brew to taste. Serve with your favourite toppings and enjoy warm!

BLUEBERRY & VANILLA BAKED OATMEAL FOR ONE

A recipe from The Fit Foodie @thefitfoodieblog Ingredients:

65g rolled oats 30g shredded coconut 120g blueberries (frozen or fresh) 1/2 tsp cinnamon 175ml Califia Farms Unsweetened Vanilla Almond Milk 1 tbsp granulated golden monk fruit or stevia

Method:

Pre-heat the oven to 180 degrees C and grease a small casserole dish. Mix together the oats, coconut, cinnamon and blueberries. Pour over the almond milk, mix, and microwave for 90 seconds. Sprinkle over the sweetener and place in the oven for 15-20 minutes until golden on top or until a toothpick inserted in the middle comes out clean.

VEGAN CHOCOLATE TRUFFLES

A recipe from Nourishingly Delicious @nourishinglydelicious

Ingredients:

1 1/2 Cup - 2 Cups Hazelnut meal 1/2 Cup Califia Farms Unsweetened Almond Milk 1 Tsp Vanilla extract 4 Tbsp Cacao 100 grams Melted Vegan Dark Chocolate 3 Tsp Chia seeds 2-3 Tsp Cacao nibs 3-4 Tsp Almonds ground 3- 4 Tsp Coconut oil Method:

To make the chocolate ganache, fill a pot with water halfway and bring to the boil on medium heat. Add a bowl on top, place dark chocolate in the bowl and melt mix together until the chocolate is completely dissolved. Add in the unsweetened almond milk. Set aside to cool a bit. Add Hazelnut meal to a bowl along with the coconut oil, vanilla, cacao, melted dark chocolate and almond milk mix (ganache) and chia seeds. Mix together well until the mixture comes together. Add in some cacao nibs for extra crunch! If the mix is still on the dry side add some extra Califia almond milk and if it’s on the wet side add more hazelnut meal. Adjust accordingly! Roll the mixture into balls and add extra melted dark chocolate on top of the balls then sprinkle with cacao nibs or ground almond to decorate. Set in the freezer for 15 minutes – enjoy!

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