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10
CONTENTS 4. BREAKFAST BUDDHA BOWL
Fruity, seedy packed breakfast bowl to keep you going throughout the morning.
6. BLUEBERRY PANCAKES
Vegan Blueberry Pancakes, made using our Organic Flaxseed powder.
8. CRUNCHY BREAKFAST BARS
Crunchy, munchy seedy breakfast bars, perfect for an on the go breakfast.
10. HEMP SALAD JAR
Tasty salad idea, made your way dressed with our nutritional hemp dressing.
12. VEGAN PATE PASTA & NUT LUNCHEON PASTA
Two easy pasta recipes, perfect for a quick meal when your after a light dinner.
14. STUFFED PORTOBELLO MUSHROOMS
20. STUFFED RED PEPPERS
Bursting stuffed red peppers, great as a starter or lunch.
22. VEGGIE HOT DOGS
Tasty veggie hot dogs, perfect for the BBQ season and kids!
Tasty stuffed portobello mushrooms, filled with your favourite granoVita Pate.
24. HOT DOG SKEWERS
16. STUFFED JACKET POTATO SKINS & PIZZA STYLE JACKET POTATOES
26. MIGHTY “NOT SO” MEATY VEGAN PIZZA
Two different varieties of stuffed jacket potato skins, one using one of our pates of choice and the other made into a pizza style.
18. OMEGA 3 PUMPKIN SOUP & RED LENTIL SOUP
Two tasty delicious wholesome soup recipes, perfect for your lunch or light dinner.
Innovative Hot Dog Skewers perfect for the buffet table.
Tuck into our Mighty “not so” Meaty Pizza, topped with veggies and our quinoa meat.
28. QUINOA BURGER
Quick, easy and simple meat free burger alternative. Taste our delicious quinoa meat made into a delicious burger.
24
30. NUT LUNCHEON CASSEROLE
Heart-warming vegan Nut Luncheon casserole.
32. VEGAN SHEPHERD’S PIE
Deliciously filling vegan shepherb’s pie flavoured with our Organic Brown Sauce and Vegan Stock Cubes.
34. QUINOA SAUSAGE SALAD
Need something for lunch? These quinoa sausage recipes are perfect for cooking and packing up for your lunch throughout the week.
36. VEGAN MIXED BEAN CHILLI
Taste bud tantilizing vegan mixed bean chilli, deliciously filling and flavoursome.
38. MOCK DUCK CURRY
46. MULTI SEED CRACKERS
40. VEGAN CARROT CAKE
48. BERRY BEET SMOOTHIE & ALMOND BANANA SMOOTHIE
Spicy hot Mock Duck Curry, perfect meat free curry recipe. Made to match those textures of meat without the consequences.
Moist Vegan Carrot Cake recipe with a hint of coconut. Perfect sweet treat to go with your mid afternoon tea.
42. VEGAN BEET CUPCAKES
Tasty Vegan Beet Cupcakes made using our deliciously Organic Eden Beetroot Juice. Can be made into bitesized portion cupcakes or larger cupcakes.
44. MULTI-COLOURED HUMMUS TRIO
Bright, vibrant multi-coloured hummus trio. Perfect for dipping and spreading for a light snack or lunch.
Crunchy, munchy super seedy Multi Seed Crackers. Perfect for spreading with your favourite granoVita Pate.
Tasty smoothie recipes perfect for an on the go quick and healthy breakfast. Both packed full of a blend of fruit, vegetables, seeds and our nutritional Organic Oils.
4
BREAKFAST
VEGAN
BUDDHA BOWL Serves: 1
Scrummy deliciously filling breakfast bowl, packed full of super seeds and nuts. Made with our new granoVita Nut Butters and our Omega 3 boosting Organic Linusprout Flax Powder. Ingredients: 240ml almond milk 2 medium bananas, frozen 1 tbsp granoVita almond butter - coming soon 1 tbsp granoVita peanut butter, smooth coming soon 2 tbsp Linusprout Blueberry Flaxseed Powder 3 tbsp chia seeds Handful of ice 45g rolled oats Almonds, mixed nuts, chia seeds & desiccated coconut for topping Banana slices and mixed berries for topping.
Method: 1. Add all of the ingredients except the toppings into a blender. 2. Pulse until the mixture reaches a creamy consistency. 3. Pour the mixture into a bowl and top with banana slices, almonds, mixed nuts, berries & desiccated coconut. 4. Serve and enjoy!
7
BREAKFAST
VEGAN
VEGAN PANCAKES Serves: 2
Delicious blend of vegan ingredients which make truely irresistible vegan blueberry pancakes, drizzle them in maple syrup and top with fresh organic blueberries. Ingredients: 150g plain flour 1/4 tsp salt 2 tbsp baking powder 1/4 tsp baking soda 2 tbsp granulated sugar
240ml almond milk 3 tbsp sunflower oil 1 tsp cider vinegar 280g fresh organic blueberries maple syrup and blueberries for topping
Method: 1. Heat a small frying pan on a medium to low heat. Using a paper towl, rub in a bit of oil. Each pancake takes around 8 minutes in total to cook, so you may want to use two frying pans. 2. In a large bowl, mix together all the dry ingredients, except the blueberries. Make a well in the middle and add in all the liquid ingredients. Mix with a fork until everything comes together. 3. When your pan is evenly pre-heated pour around 75g of the mixture onto the pan, use the back of a spoon to spread the batter into a round circle. Quickly place a handful of blueberries in a single layer onto the pancake before the batter sets ensuring they are not near to the edge. 4. Cook until the edges of the pancake are dried and starting to brown, and the surface of the pancakes has some bubbles, you may need to adjust the heat so that the surface of the pancake does not burn. Approx 5 minutes.
5. Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 3-4 minutes more. 6. Continue with more oil and the remaining batter. This recipe usually makes 5-6 pancakes, serve with maple syrup and a sprinkle of fresh organic blueberries. Top Tip - Keep cooked pancakes warm in the oven whilst the remaining ones cook.
8
BREAKFAST
VEGAN
CRUNCHY BREAKFAST BARS Serves: 10
Crunchy, super nutty breakfast bars. Packed full of nuts and seeds, perfect for an on the go brekfast to keep you going throughout the morning. Ingredients: 175g pitted dates 120ml hot water 200g mixed nuts 55g sunflower seeds 55g Linusit Gold 55g pumpkin seeds 55g desiccated coconut 1 tbsp vanilla extract 60ml coconut oil 3 tbsp cacao powder
Toppings 100g whole hazelnuts 50g 85% vegan chocolate
Method: 1. Soak the dates in hot water for 10 minutes. 2. Preheat the oven to 170 °C . 3. In a food processor, add all the ingredients including the date water, excluding the hazelnut and chocolate topping. 4. In a blender Blitz for 1 min, scrape down the side and blitz again for 1 min. 5. Press the batter into a lined 10 x 8 inch baking tray. 6. Press the whole hazelnuts into the batter. 7. Bake for 40 minutes, then remove from the oven. 8. Carefully flip out the bake, upside down onto an oven rack and slice into bars. Separate the bars giving a little space in-between. 9. Return the bars into the oven which should be switched off to slightly dry out. This should take approximately 10 minutes. Once complete remove from the oven until completely cooled down. 10. Melt the dark chocolate and drizzle over the cooled bars, leave to set.
10 VEGAN
LUNCH
HEMP SALAD JAR Serves: 1
Tasty and refreshing salad jar drizzled with a delicious and nutritional garlic hemp dressing. Great for at home, on the go or in the office. Ingredients: For Salad Dressing
For Jar Salad
60ml granoVita Organic Hemp Oil 60ml white wine vinegar 4 cloves garlic, crushed Pinch pepper
Method:
Cucumber, chopped Red onion, sliced Avocado, chopped Couscous Pomegranate seeds Walnuts Rocket leaves
For Salad Dressing
For Jar Salad
1. Whisk all ingredients together until fully incorporated. 2. Let sit for an hour so the flavour of the garlic comes through. 3. Shake well and drizzle onto salad of your choice.
1. Cook the couscous for the required amount of time then leave to cool before placing into salad jar. 2. Pour garlic hemp dressing into the bottom of either a mason or jam jar or large glass jar dependant on desired size of salad. 3. Add a layer of the chopped cucumber. 4. Then add a layer of sliced red onion. 5. Add a layer of avocado. 6. Add a layer of couscous to the jar. 7. Sprinkle a layer of pomegranate seeds. 8. Top a layer with chopped walnuts. 9. Complete the jar with a layer of green rocket leaves.
12 VEGAN
LUNCH
VEGAN PATE PASTA Serves: 2 - Gluten Free
Delicious and tasty vegan lunch or dinner, perfect for a quick, easy and simple meal. Tasty recipe which can be made gluten free also. Ingredients:
Method:
220g of gluten free pasta of your choice 1 tin or tube of any granoVita vegan pate (Make sure its gluten free) Fresh basil to serve Salt & Pepper to serve
1. Boil the pasta until cooked. 2. Drain pasta and return it back to the pan. 3. Use approx 80g granoVita gluten free Vegan Pate of your choice, spoon out and stir into the pasta until everything is covered. 4. Spoon pasta into a bowl and serve with fresh basil and salt & pepper to taste.
LUNCH
VEGAN
NUT LUNCHEON PASTA Serves: 2 - Gluten Free
Why not try this tomato pasta recipe with our delcious Nut Luncheon. A quick, easy and delicious vegan meal. Ingredients:
Method:
220g of gluten free pasta 200g tin chopped tomatos 1/2 tin of granoVita Nut Luncheon 1/4 onion, diced 1 garlic clove, crushed 1 tbsp olive oil 1/2 tsp dried thyme Pinch salt & pepper fresh basil to serve
1. Heat the oil in a pan. 2. Saute the onion and the garlic in a pan for 5 minutes. 3. Add the chopped tomatos, thyme and salt & pepper and stir, simmer for approx 8 minutes. 4. Open your tin of Nut Luncheon, using a tin opener to open both ends of the tin and then use a spatula to remove the roll as a whole. Save half for later and cut the remaining Nut Luncheon into quarter slices. 5. Fry in the pan for approx 3 minutes, turning half way. Ensure you do not cook for too long as it may start to break up. 6. Cook the pasta in a separate pan until cooked, drain and add the sauce and Nut Luncheon. Serve with fresh basil and enjoy!
15
LUNCH
VEGAN
STUFFED PORTOBELLO MUSHROOMS Serves: 4
Mighty Stuffed Portobello Mushrooms. A great starter or side dish for your dinner, these mushrooms are a perfect meat replacer, mixed with your favourite granoVita Pate. Ingredients: 4 portobello mushrooms, stem removed, washed and dried with a paper towl. 100g panko breadcrumbs 75g granoVita Vegetable Pate (or one of your choice) 1 tbsp dairy free spread 4 cloves garlic, crushed 1 tsp dried oregano 1 spring onion, finely chopped Fresh parsley, finely chopped Coarse sea salt & pepper Handful cherry tomatoes, halved
Method: 1. Preheat your grill to a high heat. Arrange a rack to the middle of the oven. 2. In a saucepan or a microwave safe bowl, combine the granoVita Vegetable Pate (or one of your choice), garlic, and oregano and heat until garlic is fragrant. Brush the bottoms of each mushroom wih a bit of melted dairy free butter and place them, buttered side down, on a rimmed baking sheet. 3. In a medium bowl, combine breadcrumbs, parsley, scallion, salt & pepper and pour the pate mixture into the bowl. Mix well and combine. 4. Flip mushrooms and brush over the insides of each mushroom cap with melted dairy free butter. Stuff each mushroom with the granoVita Vegetable Pate stuffing mixture and top with the halved tomatoes. Grill in the oven until golden brown for about 5 minutes. 5. Remove from the oven, and top with fresh parsley and serve.
16
LUNCH
N
TARIA VEGE
STUFFED JACKET POTATO SKINS Serves: 4
Fully loaded Vegetarian Stuffed Jacket Potato Skins. Tuck into these tasty Potato Skins, perfect for either dinner or lunch. Ingredients:
Method:
4 large baking potatoes 125g granoVita Pate of your choice 100g vegan cheese 1 granoVita Meat Free Pepperoni, sliced 1/2 tsp chilli flakes 1/2 tsp paprika Salt & pepper to taste
1. Preheat your oven to 200 °C. Scrub potatoes and prick all over with a fork. 2. Place the potatoes on a baking tray and bake for 1 -1 1/2 hours until potato flesh is tender. 3. Cut the potatoes in half. Carefully using a spoon scoop out the potato into a bowl, taking care to not break the skin. 4. In a bowl mix the scooped out potato, granoVita Pate of your choice, chilli flakes, paprika and salt and pepper. 5. Using a spoon carefully scoop the mixture back into the potato skins and top with vegan cheese. 6. Place potatoes on a baking tray and return to the oven and bake for 15-20 minutes.
LUNCH
N
TARIA VEGE
PIZZA STYLE JACKET POTATOES Serves: 4
Deliciously filling Jacket Potatoes stuffed with our tasty Meat Free Pepperoni and topped with our organic Pizza Sauce and cheese. Ingredients:
Method:
4 jacket potatoes 2 granoVita Meat Free Pepperoni, chopped into slices.
1. Preheat your oven to 200 °C. Using a sharp knife and cut parallel slits into the potatoes, 80% way down the potatoes, around 8 slices per potato. Each potato should be in one piece. 2. Place the potatoes on a baking tray covered with grease proof paper. Rub olive oil over the potatoes and begin stuffing the slits of the potato with pepperoni slices. Use half a Meat Free Pepperoni per potato. Season potatos with salt and Italian seasoning. 3. Bake the potatoes in the preheated oven for 45-60 minutes, or until they are tender all the way through. Remove potatoes from the oven and evenly pour the Eden Pizza Sauce over each potato. Top with vegan mozzarella and return potatos to oven for 10 minutes until golden brown. Serve and enjoy!
1 tbsp olive oil 1 tsp Italian seasoning 1/2 jar Eden Pizza Sauce 100g vegan cheese (mozzarella)
18
LUNCH
VEGAN
OMEGA 3 PUMPKIN SOUP Serves: 2
Omega 3 boosting, delicious warming soup. Perfect soup for a winters day for when your after a wholesome and filling lunch. Ingredients:
Method:
700g pumpkin flash 120g split red lentils 2 tsp coconut oil 2 onions, chopped 2 garlic cloves, crushed 1 tbsp dried thyme 2 tsp granoVita Organic Flax Oil 1 litre granoVita Organic Yeast Free Vegetable Stock
1. Heat oil in a large pan. 2. Fry onions until soft and then stir in the garlic, pumpkin flesh and thyme. In the meantime, heat the vegetable stock in a saucepan. 3. Add the ingredients from the frying pan to the hot stock, along with the lentils. Simmer for approximately 25 minutes. 4. Once cooked, whizz the contents in a food blender until smooth. Finally mix in the granoVita Flaxseed oil and enjoy!
LUNCH
VEGAN
RED LENTIL SOUP Serves: 4
Warming Red Lentil Soup, packed full of vegetables, served with a drizzle of our Organic Pumpkin Oil. Ingredients:
Method:
250g red lentils 1 litre granoVita Yeast Free Stock 1 medium onion, diced 1 medium potato, grated 2 medium carrots, chopped 2 tbsp dairy free spread 2 garlic cloves, crushed 2 tbs tomato paste Salt & pepper to taste Fresh mint 2 tbsp granoVita Organic Pumpkin Oil
1. Melt dairy free spread in a saucepan. Add onion and fry until soft and lightly brown. Add lentils, potato, carrot, garlic, tomato paste, salt & pepper and granoVita Yeast Free Stock and boil until tender. 2. Once tender, use a hand blender or food processor to liquidise the mixture for your required texture. 3. When about to serve, stir in the granoVita Organic Pumpkin Oil. 4. Serve with fresh mint and salt & pepper to taste.
20 VEGAN
LUNCH
STUFFED PEPPERS Serves: 3-6
Stuffed Red Peppers, perfect for serving as a starter or even a side dish. Made using our Organic Flaxseed Oil and a mixture of fresh vegetables, great vegan alternative. Ingredients: 3 large red peppers 1 tomato, diced 1 courgette, diced 100g button mushrooms, chopped 150g cooked rice 100g vegan cheese, grated 2 tsp lemon juice 2 tbsp granoVita Organic Flax Oil
Method: 1. Slice red peppers in halves, then deseed and cut out the veins. 2. Heat a saucepan with a little olive oil. Add the tomato, courgette and mushroom to the saucepan, then add the cooked rice, lemon juice, oregano, basil, salt & pepper and garlic and heat slowly for 4 minutes. 3. Once ingredients have softened, mix the granoVita Flax Oil into the saucepan. 4. Spoon the mixture into the red pepper halves, evenly. 5. Sprinkle the vegan cheese over the top of the pepper. Place peppers onto a lined baking tray and place under the grill for 8 minutes. 6. Serve and enjoy!
1 tsp dried oregano 1 tsp dried basil 1 garlic clove, crushed Salt & pepper to taste 2 tbsp olive oil
23
DINNER
RIAN
TA VEGE
VEGGIE HOT DOGS Serves: 6
Yummy, tasty Veggie Hot Dogs. Perfect for kids and for adults, this Hot Dog recipe is a great meat replacer for the UK’s BBQ favourite. Tuck into our Hot Dogs with some home made sweet potato fries. Ingredients: For Hot Dogs
For Sweet Potato Fries
1 tin granoVita Vegetarian Hot Dogs 6 Sub Rolls Red onion, sliced Green chillies, sliced Gherkin, sliced granoVita Mayola to serve Mustard to serve
3 large sweet potatos 3 tbsp Olive oil 1 tsp cayenne pepper Sea salt to taste
Method: For Hot Dogs
For Sweet Potato Fries
1. Using a griddle pan, fry the granoVita Veggie Hot Dogs until plump and seared for about 5-10 minutes. 2. Cut a long trench in the centre of the sub roll, add some sliced onion, green chillies and gherkin. Place the veggie hot dogs into the sub rolls. 3. Top with granoVita Mayola and mustard. 4. Serve with a portion of sweet potato fries - please see recipe.
1. Cut sweet potatos into fries. 2. In a large bowl mix the sweet potato fries with the oil, sea salt and cayenne pepper. 3. Place on a baking tray and bake for 20 minutes. 4. Serve with the granoVita Hot Dogs and enjoy.
24 RIAN
DINNER
TA VEGE
VEGGIE HOT DOG SKEWERS Serves: 3-4
Tasty Veggie Hot Dogs skewers served perfectly with a garden salad and or sweet potato fries. Ingredients: For Skewers
For Salad
Tin granoVita Hot Dogs 9 x wooden skewer
Serve with salad of your choice and or sweet potato fries (see recipe page 23).
Method:
We served it with a red onion, avacado, couscous salad topped with leafy green rocket, pomegranate seeds and walnuts.
For Skewers 1. Drain the oil from the granoVita Hot Dogs. 2. Chop each granoVita Hot Dogs into roughly 6 pieces per Hot Dogs. 3. Place four piece of the Hot Dog onto separate skewers. 4. Heat a little oil on a griddle pan and place skewers on the pan for 6 minutes, 3 minutes on each side turning half way.
27
DINNER MIGHTY “NOT SO� MEATY PIZZA
VEGAN
Serves: 4 Delicious home made vegan pizza recipe, based with our delicious organic pizza sauce and topped with vegan cheese, red onion, green peppers and granoVita quinoa meat. Ingredients: 2 medium vegan pizza bases Jar of Eden Organic Pizza Sauce 250g vegan cheese 1 green pepper 1/2 red onion sliced Cherry Tomatoes, halved 400g granoVita Quinoa Meat, sliced coming soon.
Method: 1. Take your vegan pizza base and spoon the Eden Organic Pizza Sauce generously over the base. 2. Add the chopped green pepper, onion and tomatoes. 3. Place the quinoa meat slices onto the top of the pizza. 4. Top pizza with grated vegan cheese and chilli flakes. 5. Grill pizza until the vegan cheese starts to melt.
28
DINNER
VEGAN
VEGGIE QUINOA BURGER Serves: 4
Taste our delicious Vegan Burger recipe made using our tasty quinoa meat. Can be served with a squeeze of our Mayola! Ingredients: 400g granoVita quinoa meat - coming soon 1 tbsp olive oil Handful fresh rocket leaves 1 tomato, sliced 2 crusty rolls of your choice Mayola to serve
Method: 1. Remove the plastic sleeve from the quinoa meat. Slice the granoVita quinoa meat free roll into 5 or 6 slices. 2. Use a frying pan, heat the olive oil on a medium heat. Add the slices of granoVita quinoa meat and fry for 3 minutes on each side until the edges start to brown and the granoVita quinoa meat is warmed through. 3. Layer a sliced crusty roll with granoVita vegan Mayola. Add a slice of tomato or garnish of your choice.
4. Add 1 or 2 granoVita quinoa meat slices to the bun and top with fresh rocket leaves. 5. Serve with a choice of fries or garden salad and enjoy!
30
DINNER
VEGAN
NUT LUNCHEON CASSEROLE
Serves: 4
A quick and easy one pot dish using our Nut Luncheon. A heart-warming, nutritious meal that combines both flavoursome and healthy ingredients. An ideal meal for everyone to enjoy. Ingredients: 1 tin granoVita Nut Luncheon, cut into large cubes 3 carrots, sliced 200g baby potatoes 200g swede, cubed 2 medium leeks 1 red onion, sliced 2 cloves garlic, crushed 2 tbsp granoVita Organic Brown Sauce 1 litre granoVita Vegetable Stock 1 tbsp olive oil 1 tsp paprika 1 tbsp dried thyme 1/2 tsp cumin 1 tbsp flour (for thickening)
Method: 1. Heat the oil in a large, saucepan. Add the onions and cook gently for 5-10 minutes until softened. 2. Add the garlic, spices, dried thyme, carrots, potatoes and swede and cook for 5 minutes. 3. Add the granoVita stock and cook for 20-25 minutes. 4. Stir in the Nut Luncheon (you can fry for approx 2 minutes on each side beforehand if you wish), bring the casserole back to a simmer. 5. Serve either alone or with rice, mash or quinoa.
33
DINNER
VEGAN
VEGAN SHEPHERD’S PIE Serves: 4-6
Deliciously warming vegan shepherd’s pie made using red lentils, fresh vegetables and topped with tasty swede & potato mash. Perfectly filling and delicious! Ingredients: 1 tbsp olive oil 1/2 onion, chopped 1 clove garlic, crushed 3 medium carrots, chopped 1 medium courgettes, chopped 1/4 butternut squash, seeds removed, sliced and chopped 1/2 red pepper 200g tin chopped tomatoes 3 tbsp tomato puree
125g red lentils 2 tbsp granoVita brown sauce 400ml granoVita Yeast Free Stock Mash 500g potatoes, peeled and quartered 1 tbsp dairy free spread 1/2 swede, peeled and chopped 1 tsp granoVita Pumpkin Oil Salt & pepper to taste
Method: 1. Heat the olive oil in a large pan and saute the onion and garlic until soft. Add the carrots and squash cook gently until starting to soften, then add the red pepper and courgette and cook for a few more minutes. If it starts sticking a little add a splash of water. 2. Add the lentils, stock, tomatoes, tomato puree and sauce, then stir well. Cover and leave to simmer gently for about 25-30 minutes until the lentils are starting to soften, stirring occasionally. Add a little more stock if you think it needs it. 3. Heat the oven to 180 °C and get on with peeling and chopping the potatoes and swede. Boil them in separate pans for 15-20 minutes until tender, then mash with the dairy free spread, salt and pepper.
4. Spoon the lentil mixture into one or more ovenproof dishes and top with a generous layor of swede and then a layer of mashed potato and bake in the oven until the mashed potato starts to crisp and brown at the edges, about 20 minutes. 6. Serve with a portion of green vegetables.
34 VEGAN
DINNER
QUINOA SAUSAGE Serves: 4
Tuck into our delicious Quinoa sausage – Tasty meat free alternative perfectly served with either chickpea or couscous salad. Ingredients: 2 granoVita quinoa sausage to serve with either salad - coming soon Couscous Salad 200g couscous 270ml hot granoVita yeast free vegetable stock 4 tomatoes, chopped 1/4 cucumber, chopped 1 red onion, finely chopped
Method: For Quinoa Sausage 1. Slice the granoVita quinoa sausage into desired shape, please see image. 2. Heat a frying pan with 1 tbsp olive oil on a medium heat and lightly fry the granoVita quinoa meat for approx 2 minutes on each side until the granoVita quinoa sausage is golden brown. (set aside until later)
1 tbsp olive oil 1 tbsp fresh lemon juice 3 tbsp chopped parsley 1 tbsp granoVita Pumpkin Oil For Chickpea Salad 1 red onion, chopped 1/2 red pepper, chopped 200g tomatoes, chopped 4 tbsp olive oil 3 tbsp fresh parsley, chopped 400g can chickpeas, drained 3. Serve with a drizzle of granoVita Pumpkin oil and half the fried granoVita quinoa meat. For Chickpea Salad
1. Preheat an oven to 200 °C. Put the onion, red pepper and tomatoes in a roasting tin and season with black pepper. Drizzle with 2 tbsp olive oil and toss well. Roast for 30 minutes. 2. Once cooked, allow vegetable mixture to For Couscous Salad cool for 5 minutes and then tip into a bowl with the chickpeas. 1. Pour the couscous into a large bowl and add 3. Serve with granoVita Quinoa Sausage. the hot stock. Cover and leave to soak for 10 mintues. 2. Meanwhile, prepare all the salad ingredients and put them in another bowl, add the lemon juice and olive oil, season and then mix together. Using a fork, fluff up the couscous and add the salad mixture and chopped parsley.
37
DINNER
VEGAN
MIXED BEAN CHILLI Serves: 4
A hearty delicious Vegan Mixed Bean Chilli. Full of tasty ingredients and can be made using our meat alternative replacers either Mock Duck or Nut Luncheon. Ingredients: 1 tbsp olive oil 1 onion, diced, 1 garlic clove, crushed 1 red pepper, diced 1 green pepper, diced 1 tsp ground coriander 1 tsp chilli powder 1 1/2 tbsp tomato puree 1 tsp ground cumin 1/2 tsp paprika 1 red chilli, sliced - for topping Parsley - for topping
400g can chopped tomatoes 400g can mixed beans, drained 1/2 pint granoVita Yeast Free Vegetable Stock 1 bay leaf Salt & pepper to taste 1 tin of either granoVita Mock Duck or Nut Luncheon, chopped Either tortilla chips, rice or jacket potato for serving
Method: 1. Heat oil in a large saucepan. Add the onion, garlic, red and greed peppers, coriander and chilli powder and fry for approx 5 minutes or until soft. 2. Stir in the tomato puree, cumin and paprika and heat through. Add the tomatoes, beans, stock and bay leaf. Season with salt & pepper. 3. Increase the heat and bring mixture to the boil. Then reduce heat, cover and allow to simmer gently for 30 minutes. 4. Stir in either a tin of chopped granoVita Nut Luncheon or Mock Duck. Increase the heat and cook through for 5 minutes until piping hot. 5. Serve with either rice, tortilla chips or a jacket potato and serve topped with fresh chillis and parsley.
38
DINNER
VEGAN
MOCK DUCK CURRY Serves: 4
Spicy, hot and tastebud tantilizing Mock Duck Curry. Perfect vegan curry recipe, using a delicious meat free alternative, providing similar textures to meat without the consequences. Ingredients: 2 tbsp vegetable oil 2 medium tomatoes, skinned & chopped 1 tbsp tomato puree 150ml water 1 tin granoVita Mock Duck 1 tbsp fresh chopped coriander 1 large onion, diced 4 garlic cloves, pureed 3 tbsp ginger, pureed 2 tsp ground spiced 2 tsp chilli powder Salt & pepper
Method: 1. Heat oil in a large, heavy-based saucepan, add the onion and fry for 2 minutes. 2. Add the pureed garlic and ginger to the saucepan and fry for a further 2 minutes. Then add chopped tomatoes, tomato puree and heat through, 3. Mix 30ml of water with the dry spices to make a paste and stir into pan. Add the granoVita Mock Duck to the pan and stir fry for 3-4 minutes. 4. Add remaining water and reduce heat to very low and simmer for 10 minutes.
41
DESSERT
VEGAN
VEGAN CARROT CAKE Serves: 8
Delicious and moist vegan carrot cake with a hint of coconut, topped with walnuts. Perfect treat with your mid afternoon tea and great for tea party’s too. Ingredients: For Cake 250ml coconut oil 300g light brown sugar 1 1/2 tsp vanilla extract 210ml almond milk 420g plain flour 1 1/2 tsp baking powder 1 1/2 tsp bicarbonate of soda 1 tsp cinnamon 1 tsp ginger 1 carrot, grated
Method: 1. Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the granoVita Cashew Nut Butter then whisk in the icing sugar followed by the almond milk. Continue to whisk until fully combined. Set aside in the fridge until needed. 2. Heat the oven to 180 °C. Grease 2 x 20cm cake tins with a little melted coconut oil and line the bases with baking parchment. 3. In a bowl whisk together the oil and sugar, then add the vanilla extract and almond milk. 4. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Then slowly add this to the wet mixture and stir well. Finally stir in the carrot juice, carrot and nuts.
1 tsp ground nutmeg 1 orange, zest only 375ml Organic Eden Carrot Juice 75g chopped walnuts, plus extra for decoration For Icing 200g creamed coconut 1 tbsp lemon juice 2 tbsp granoVita Cashew Nut Butter 50g icing sugar 60ml almond milk 5. Divide the mixture between the two baking tins and bake for approx 25-30 minutes, until a skewer can be inserted into the cake and it comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. 6. Sandwich the cakes together with half the icing, then cover the top with the remaining icing. If firm add a splash of almond milk. Top with walnuts and enjoy!
42
DESSERT
VEGAN
VEGAN BEET CUPCAKES Serves: 12
Tasty Vegan Beet Cupcakes, can be made into either muffin or bitesized sizes depending on if your after an indulgent treat or a light bite. Perfect with your mid morning coffee. Ingredients: 125ml Organic Eden Beetroot Juice 250ml almond milk 1 tsp apple cider vinegar 170g granulated sugar 60ml coconut oil 2 tsp vanilla extract 150g flour 65g cocoa powder 1 tsp baking soda 1/2 tsp baking powder Pinch sat
Method: 1. Preheat oven to 190°C. Line a muffin tray with paper liners (use mini liners for bitesized cakes). 2. Whisk together the almond milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract and the Organic Eden Beetroot Juice and beat until foamy. 2. Add the flour, cocoa powder, baking soda, baking powder and salt to a sifter and slowly sift into the wet ingredients while mixing with a haldheld mixer. Beat until no large lumps remain. 3. Pour batter into liners, filling 3/4 of the way full. Bake for around 22-25 minutes (bitesized cakes will only take 15 minutes), or until a toothpick inserted into the centre comes out clean. Once cooled dust with a mixture of cocoa powder and icing sugar.
44
SNACK
VEGAN
MULTICOLOURED HUMMUS Serves: 6
Enjoy this trio of multi-coloured hummus recipes. Perfect for dipping and spreading with your favourite vegetables and crackers. Ingredients:
Roasted Red Pepper Hummus
For Hummus Base
1 Red Pepper 1/4 tsp paprika 1/2 tsp cumin
400g tin chickpeas, drained 60ml tahini 2 cloves garlic, crushed 2 tbsp granoVita Organic Flax Oil 2 tbsp lemon juice Pinch of salt
Beetroot Hummus 75ml Organic Eden Beetroot Juice Lemon & Coriander Hummus
Method:
2 tbsp lemon juice Bunch of coriander, chopped
Hummus Base
Beetroot Hummus
1. Add all ingredients into a food processor or blender and blend until smooth. Add more water as needed to get the best consistency. 2. Put contents in a bowl and save for later.
1.Blend 1/3 base hummus with the Organic granoVita Beetroot Jucie, serve.
Roasted Red Pepper Hummus 1. Preheat the oven to 190°C. Cut the red pepper in half and place on a baking tray face down. Roast in oven for 30 minutes, flipping once 2. Let the red pepper cool, and add 1/3 base hummus recipe along with paprika and cumin, blend and serve.
Lemon & Coriander Hummus 1. Add lemon juice and 1/4 of the chopped coriander to 1/3 base hummus recipe and blend. 2. Once blended, stir in the rest of the coriander, enjoy!
46
SNACK
VEGAN
SUPER SEEDY CRACKERS Serves: 8
Crunchy, munchy super seedy crackers! The power of these super seed packed crackers goes perfectly topped with any flavour of our delicious vegan pates. Ingredients: 150g granoVita Golden Linseed 2 tbsp chia seeds 2 tbsp sunflower seeds 3 tbsp pumpkin seeds 2 tbsp pine nuts 1 tsp sea salt 1 tbsp dried rosemary & thyme 1 tbsp cayenne pepper 1 tin of granoVita pate of your choice
Method: 1. Place all ingredients in a bowl with 250ml water and leave for 15 minutes. The seeds will absord the water and become a jelly like texture. 2. Preheat the oven to 180°C. Line two baking trays with baking paper and spread the seed evenly between the tray. Use a spatula and spread as thinly as possible, do not allow holes to form (if they do patch them up with a little mixture). Score the tray of seed mixture into squares very lighting on the surface with a knife. 3. Baking for approx 15 minutes. Then very carefully flip the whole layer over and bake for a further 10 minutes to ensure it is all really crispy. Snap pieces off and store in an air tight container for up to 5 days. 4. Serve as a snack or for lunch with your favourite granoVita Pate!
48
BOTH VEGAN
DRINK
BERRY BEET SMOOTHIE Serves: 1
A delicious tasting and nourishing vibrant berry smoothie made with Eden Beetroot Juice. Or try our tasty Almond Banana Smoothie. A super way to kick start your day. Ingredients:
Method:
120ml almond milk 75ml Eden Organic Beetroot Juice 25g purple kale leaves 1/4 cucumber, chopped 1 tbsp fresh lime 80g frozen berries 1 tbsp maple syrup to taste
1. Place all ingredients into a blender, blend and then serve.
ALMOND BANANA SMOOTHIE Serves: 1
Ingredients: 120 almond milk 45g granoVita Almond Butter - coming soon 1/2 banana 2 tbsp cacao powder 140g ice cubes 1 tbsp granoVita Flaxseed Oil 2 tbsp Organic Linusprout Flaxseed Powder
Method: 1. Place all ingredients into a blender, blend and then serve.
INFO FROM THE GRANOVITA KITCHEN TO YOURS At granoVita we provide innovative free from alternatives, known for keeping its links to traditional vegan and vegetarian foods, whilst keeping focus on current ingredient health trends and developing products to meet our consumers free from needs. We have developed a recipe book to give you innovative ideas on how you can use our products in unique ways.
Why choose a plant based diet? granoVita is committed to producing food free from cruelty. Choosing to eat meat free just one day a week can make a difference to your health, our planet and the animals. A plant based diet can help to improve your health and wellbeing and is also most importantly better for animal welfare and the environment. So if you haven’t already, go meat free today! We hope you enjoy our recipes. Keep an eye out on our social media platforms and website for more recipes coming soon! As you will see in the recipe book, we will be launching lots of new products soon as well.
granoVita was founded in 1929 which led to granoVita being established in the UK in 1991. Specialising in freefrom, vegetarian, vegan, organic and health foods, we offer an extensive product range which have a range of the above benefits. We are passionate about our products and the ingredients that go into them, more importantly the ingredients that do not go into them. Follow us on our social media platforms to get new updates, recipes and info on shows we are attending!
W FOLLO US FOR A LIST OF WHERE YOU CAN BUY OUR PRODUCTS PLEASE GO TO OUR WEBSITE
www.granoVita.co.uk