Winter Warmer Recipes WITH
HEARTY SOUPS WARMING BREAKFASTS WHOLESOME SALADS
WELCOME TO OUR TABLE As the weather cools down, the rain starts pattering a little heavier, it’s time to curl up on the couch in your favourite pjs with friends and family enjoying plentiful comfort food; a hearty and nourishing meal made for you. We’ve created this eBook for those secret bakers, the creators and the ones looking for something warming, healthy and delicious on a cold winters morning. We want you to leap out of bed and feel inspired to create something nutritious, inspiring and substantial to lead you into your day. Our Winter Warmer eBook is filled with healthy breakfasts, desserts and bountiful dinners, using our Australian made and owned Dukkahs and Mueslis. We’ve gathered the most amazing recipes from the Table of Plenty team, popular food bloggers, and other influential foodie folks. They’re designed to be easy to make, to be crowd pleasers, and of course, to be totally and utterly delicious, because healthy eating can still be comfort food. We love creating these eBooks for our customers and fans. We want everyone to feel enriched, nourished and inspired to live a healthier, nourished life with products that are made with plenty of natural and wholesome ingredients. The easier it is to eat well, the better lives we can all live, and the greater contribution we can make. We believe in nourishing from the inside out. We hope these recipes inspire you to do the same, to find your passion and your bliss, and to create a Life of Plenty. Feel free to tag us with your own recipe creations through Instagram and Facebook at #tableofplenty @tableofplenty or by sharing your recipes on our website at www.tableofplenty.com.au, Please enjoy these recipes and create wonderful memories and eat well.
Kate Weiss Founder
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CONTENTS
4 OUR MUESLIS 5 OUR DUKKAHS AND RICE CAKES 6 OUR CONTRIBUTORS 8 TURMERIC PUMPKIN SOUP 9 PISTACHIO DUKKAH LAMB BURGER WITH
19 DUKKAH ROASTED
SWEET POTATOES WITH QUINOA TABBOULEH
20 SWEET POTATO + ZUCCHINI FRITTERS
21 PUMPKIN AND MUESLI LOAF
LIME/MINT TZATZIKI
22 SAVOURY KALE
10 PUMPKIN PIE 11 CHICKPEA, TOMATO AND COCONUT SOUP
PANCAKES WITH BEET HUMMUS AND DUKKAH
DUKKAH-COATED TOFU
23 ROASTED VEGGIE TRAY
12 GRILLED PLUMS WITH HONEYED RICOTTA CREAM 13 SAVOURY FRENCH TOAST ROLL-UPS 14 RASPBERRY PANCAKES 15 MATCHA CHIA PUDDING
WITH LEMON AND HERB DUKKAH
24 VEGETARIAN QUICHE 25 LAYERED MACADAMIA,
CRANBERRY AND COCONUT BIRCHER
CHI-AH SMOOTHIE BOWL
16 SPICY ROASTED CHICKPEAS + SPICY MAPLE DUTCH
26 VEGAN APPLE PIE 27 APPLE AND RHUBARB
CARROTS, SERVED WITH ROAST VEGGIES
17 BLACKBERRY, APPLE + DATE CRUMBLE 18 APPLE CRUMBLE
8
CRUMBLE
19
28 BAKED OATS 29 DESSERT BAKED SWEET
POTATO
30 SPICED LAMB RACK
WITH PISTACHIO DUKKAH FRENCH TOAST
31 DUKKAH TEMPEH BOWL 32 WAGON WHEEL RECIPE 33 SPICED POTATO JEWEL
SALAD
16
17
14
S H A UKK
D R OU
Dukkah is a traditional Egyptian side dish as an exotic blend of herbs, nuts and spices. This versatile ingredient can be used to add flavour naturally. Simply coat or sprinkle on chicken, meat or fish, dip with bread or add flavour to soups, dips and salads. Table of Plenty Dukkah comes in Lemon & Herb, Macadamia, Pistachio and Spicy Cashew blends and is available in Coles, Woolworths and leading independent stores.
OUR RICE CAKES Delicious, crisp brown rice cakes are covered with our signature chocolate and our triple berry yoghurt blend. A favourite for snacks and lunch boxes, these mini rice cakes are only 17 calories a cake, all natural and gluten free.
NEW!
They come in three flavours: Dark Choc, Milk Choc & Triple Berry.
Finally, a lunchbox snack that ticks all the boxes. Our Crunchy Mini Rice cakes Dark, Milk Chocolate and Creamy Yoghurt. The perfect little snack for the whole family, and now perfect for lunchboxes. At 71 calories per pack you can have your cake and eat it too! [5]
Anthea Cheng
Nicole Frain
Anthea is a food blogger, cake designer and dreamer of all things rainbow. She develops and shares nourishing and colourful vegan recipes and makes bespoke raw vegan cakes professionally. She loves helping others to nourish themselves through wholesome food and self-compassion. Recipe: Turmeric Pumpkin Soup, Wintery Roast Vegetable Salad
@rainbownourishments
Nicole is the founder of Thenuttywhey powdered peanut butter and creator of @cleantreats. Nicole has a strong passion for the health and fitness industry driving her to start her own business and share her creations with others. Nicole has competed in bikini and fitness competitions and plans to focus now on growing her NuttyWhey business. @cleantreats_
Recipes: Dessert Baked Sweet Potato, Pumpkin Pie, Chickpea, Tomato and Coconut Soup.
Angie Trinh
During the day, Angie is a busy health professional but at night she is an avid home cook who finds the kitchen as the best place to unwind. Her Instagram account @feedmeichi started as a space to share her food creations but now allows her to develop recipes and indulge in food photography and styling. Recipe: Savoury French Toast Roll Ups
Jade and Kath
Kath and Jade and the sisterly duo behind their successful social media business, @Panaceas_pantry. Together, they have had their photography grace the front cover of various magazines, created recipes for leading health food brands, been guest judges at the world vegan bake sale and presented at the worlds largest vegan festival. Jade is an accredited naturopath and mother to one, and Kathie runs a cafe full time and is a passionate foodie.
@feedmeichi
Erica
Recipe: Table of Plenty Layered Velvety Vanilla
Erica is currently in her last year of high school, ever since a young age she has been making and creating delicious and healthy meals. Last year Erica went vegan and has not regretted it since. You can find her food on @avocreates. Recipe: Matcha Chia Pudding with Vegan Chocolate
Alex and Anna
Alex and Anna, co-founders of The Biting Truth, aim to empower individuals to achieve optimal health and wellbeing through good nutrition. The girls are apostles of the mantra that all foods form part of a balanced diet – that ‘balance’ varies from person to person, and their role is to help you get that balance right
@avocreates
Lilian Dikmans
Lilian is a Melbourne-based blogger, recipe developer (and lawyer) who recently stepped out of the corporate world to pursue her passion for food, health and fitness. She specialises in nourishing desserts made with real food ingredients, and quick and easy nutrient-dense meals that can be incorporated into her busy lifestyle. She shares her recipes and tips for healthy living on her blog rfhb.com.au.
@Panaceas_p antry
Recipe: Pumpkin and Muesli Loaf
@thebitingtruth
Zoe Raissakis dy
hybo @realfoodhealt
Recipe: Veggie Bake Tray with Dukkah
Renae Eastlake
Renae is an accredited Practicing Dietian and health coach, she has been practicing for over 6 years. When she's not at work or exercising you can find her in the kitchen. Renae enjoys teaching people that healthy eating doesn't need to be hard (or expensive).
Zoe is a CrossFitter and health blogger from Brisbane. Her label Wildblend aims to inspire people to live an active, happy and healthy lifestyle, and to eat wild unpackaged natural foods to nourish their bodies and their souls. Her recipes are focused on fresh seasonal ingredients, and celebrating unprocessed, healthy whole foods. You can find more of her raw treats at Wildblend.co
@wildblend
Recipes: Blueberry Cobbler, Savoury Kale Pancakes with Beetroot Hummus and Dukkah
Ashleigh Calder
Recipe: Baked Oats @the_wholesome_nutritionist
S... R O T U B NTRI O C R U O
Ash is a passionate vegan foodie and Instagrammer, who loves to express her creativity in the kitchen. She is dedicated to living a nourishing and balanced way of life, and hopes to inspire others to nourish their bodies and minds by creating simple, but delicious recipes using whole and natural ingredients. Recipes: Spicy Roast Chickpeas, Spicy Maple Dutch Carrots with Roast Veggies, Blackberry, Apple & Date Crumble, Sweet Potato and Zucchini Fritters
@innerpickle_
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Sophie Fisher
Samara LeMerle
Samara is from Sydney, she loves all things vegan food related, as well as keeping healthy, with a balanced lifestyle and wellbeing. Samara loves to indulge on food and enjoys reading, writing and getting lost in nature. Recipes: Vegan French Toast @fithealthyproject
Sophie loves active living, eating healthy, cooking wholesome foods and exercising. Sophie understands the importance of fuelling your body with goodness, which helps Sophie to create nourishing alternatives of foods she loves that are equally as delicious. Eating well is not a diet and she loves inspiring people to do the same.
@coconutandbliss
Recipes: Raspberry Pancakes
Bianca Virtue
Laura Ford
Bianca is a Melbourne based food stylist and photographer. She has an exceptional eye for detail, colour and placement. With a strong passion for food you can mostly find her in the kitchen creating and developing recipes. Recipe: Pistachio Dukkah Lamb Burger with Lime/Mint Tzatziki
@biancavirtue
Laura is about to complete her degree as a Nutrition and Dietetics student Laura is a devout Melbourne foodie and is passionate about making healthy food appealing, easy and most importantly, delicious! Laura's Instagram account is filled with Melbourne foodie hotspots, healthy treats and lots of delicious food. Recipe: Grilled Plums with Honeyed Ricotta Cream
Katrina Nguyen
Kat is lover of all things wholesome, healthy and homemade. Her interest for cooking and experimenting in the kitchen came about when she turned vegetarian a couple of years ago and since then, Kat's passion for cooking continues to grow. She loves to cook with seasonal produce and has a soft spot for raw desserts and green @katnt smoothies.
@laurafordnutrition
Kelsey Jackson
Kelsey is the face behind @cookcleancuisine. She is a self-confessed foodie with a passion for photography and food styling. When she's not out exploring the Melbourne food scene, you'll find her expiri-baking in the kitchen. Recipes: Creamy Cacao & Coconut Hot Chocolate, Chi-ah Smoothie Bowl @cookleancuisine
Recipe: Vegetarian Quiche
Grace Thorell
Holly Shelley
Holly is the owner of Paradise Pantry, a health and wellness blog/company that seeks to provide and inspire people to cook real, delicious food. She is currently in the third year of her Bachelor of Nutrition and Dietetics degree on the Gold Coast and in the midst of building a house – eating well is all the more important with so much going on!
Grace is a 23 year old Melbourne girl, Grace has been vegan for many years and follows a low FODMAP diet, she is a certified holistic health coach and is very passionate about mental and physical health and wellbeing. Recipe: Dukkah-Crusted Tofu @paradise_pantry
@thehappycleanvegan
Recipe: Dukkah Tempeh Bowl, Apple Crumble, Wagon Wheel Recipe
Georgia McDermott
Janina Gelbke
Georgeats is a food blog and Instagram. It started after becoming increasingly intolerant to a lot of foods two years ago. Since then, it has become a full time gig and her place to share gluten free, pescetarian and sometimes fructose friendly recipes, travel and general frivolities.
Nina is a 19-year old earth-child and passionate vegan from WA. She has learned to heal her body and thrive through the power of plant foods. She loves being outdoors and active as well as creating delicious, healthy and cruelty-free recipes to share with friends and hope to inspire others. Recipe: Vegan Apple Pie
Recipe: Dukkah-Roasted Sweet Potatoes with Quinoa Tabouleh @naturally_nina_
Doni Viljoen
Jo Ross
Jo is a mum of two and plant-based foodie, who loves making healthy, refined sugarfree versions of her favourite treats. She likes inspiring people to live healthy and active lives, and enjoys developing her love of photography and food blogging, whilst balancing work and a busy home life. Recipe: Apple and Rhubarb Crumble
@georgeats
@healthyeating_jo
Doni is a 17-year old foodie living in Melbourne, she recently discovered the importance of nourishing her body and mind with wholesome plant-based foods after recovering from an eating disorder for over 3 years. Doni wishes to be a positive influence on those around her through her instagram, food and healthy living. She loves being active, creating delicious recipes and exploring cafes.
@dinewithdoni
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TURMERIC PUMPKIN SOUP VEGAN | GLUTEN FREE
Preparation Time: 30 mins Cooking Time: 40 mins Servings: 3-4 INGREDIENTS Soup • 5 cups pumpkin, chopped (about half a butternut pumpkin) • 1 onion, chopped • 2 garlic cloves, minced • 1 cup coconut milk • 1 cup vegetable stock • 1 tbsp turmeric @rainbownou • 1 tsp ginger powder rishments • 1 tbsp Table of Plenty Spicy Dukkah Cashew cream • ½ cup cashews, soaked in water overnight • ½ cup coconut milk METHOD 1. Preheat oven to 180C. Place pumpkin and onion on a lined baking tray and bake for 30 minutes. Add minced garlic then bake for another 10 minutes or until everything is cooked through. Remove from oven. 2. Meanwhile, for the cashew cream, drain cashews and add to blender with coconut milk. Blend until very smooth and add water to thin as desired. Remove from blender.
Garnish with a handful of Table of Plenty Spicy dukkah
3. When pumpkin, onion and garlic have cooled, add them to blender with remaining soup ingredients. Blend until smooth. 4. Heat soup up again if desired, separate into bowls and drizzle with cashew cream and Table of Plenty Spicy Dukkah to serve.
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OUR MUESLIS Our signature blend of m
ueslis combines an amazing variety of ingred ients with the perfect flavour combinations. Al l you have to do is choose your favourite fro m our range including Velvety Vanilla, Nicely Nu tty, Classic Bircher and our premium range, Berry Basket, Crunchy Chia, Maple Pecan and Fig & Plum.
[4]
PISTACHIO DUKKAH LAMB BURGER WITH LIME/MINT TZATZIKI
Preparation Time: 10 mins Cooking Time: 20 mins Servings: 4 INGREDIENTS For the burger • 500g minced lamb • 1 tsp crushed garlic • ½ tsp salt flakes • Pepper • 2 tbsp Table of Plenty Pistachio Dukkah • 4 - 5 tbsp Olive oil METHOD 1. In a food processor put all ingredients in and mix until all combine. 2. Once combined, measure out equal amounts and roll into balls. In a separate bowl mix the Pistachio Dukkah and olive oil to form a paste. Roll burger balls into the paste making sure the balls are generously covered in the paste mixture. 3. Before cooking flatten into a burger-sized patties. This recipe will make roughly 4 burgers. INGREDIENTS Lime and mint tzatziki • 1 ½ cups Natural greek yogurt • 1 medium sized Cucumber, seeded and peeled • 1 lime, juiced • ¼ cup fresh mint, chopped • ¼ cup Olive oil • Pinch of salt and pepper
@bianc
avirtue
METHOD 1. Grate the cucumber and place in a small bowl with the salt. Stir to combine and set aside for 10 minutes. 2. In a medium sized bowl place the yogurt, lime juice, mint, olive oil and salt and pepper. 3. Stir to combine then stir in the grated cucumber and place covered in the fridge for 1 hour.
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INGREDIENTS Base • 100g Melting moments or GF Yo-yos • 1 cup processed finely - Table of Plenty Cruncy Fruit Free Nutty Muesli • 4tbsp organic butter (or a combination of coconut oil) • pinch of cinnamon • 1tbsp honey • 1/3 cup cocoa powder
PUMPKIN PIE
@cleantreats_
VEGETARIAN | GLUTEN FREE Preparation Time: 30 mins Cooking Time: 1 hr 10 mins Servings: 6
METHOD 1. Set your oven to 1800C and line a standard spring foam cake tin. 2. To make your cake base, blend your biscuits and muesli to a fine crumb and turn into a bowl. Add your honey, cinnamon and any other ingredients and stir in before adding your melted butter. Mix well. Press firmly into your lined cake tin and set aside. 3. Make your filling. If you haven’t already you will need to roast your pumpkin - do this by giving a light spray of coconut oil or other oil and bake until tender with a sprinkle of coconut sugar - you could steam as well.
Top • 1 cup roasted pumpkin • 1 tbsp coconut sugar • 3 whole eggs • 1 tbsp milk • 1 cup smooth ricotta • 2 tbsp TheNuttyWhey Original or Caramel ~ you can use regular Peanut Butter • 1tsp cinnamon • ½ tsp nutmeg • ¼ tsp clove • ¼ tsp all spice • 1tsp vanilla essence • pinch of salt Topping • Toasted Peanut butter Muesli optional
4. Once cooked through allow to cool and process until smooth and creamy. Add in all your ingredients and continue to process well. Pour over your base. 5. Bake for 45 minutes until the centre still jiggles but is set. 6. Allow to cool with the oven door ajar and the oven off for 20 minutes before moving onto the bench. Run a knife around the outside of your cake tin and remove the sides. 7. For the topping we brushed some warmed peanut butter down first before sprinkling our crumble topping and drizzles of chocolate. Amazing serves warm, great served cold and best stored in the fridge!
[10]
CHICKPEA, TOMATO AND COCONUT SOUP VEGAN | GLUTEN FREE
Preparation Time: 30 mins Cooking Time: 40 mins Servings: 3
INGREDIENTS • 1 can chickpeas • 1 can crushed tomatoes • 1 can coconut milk • 1 onion diced • 1 veggie stock cube • ½ cup boiling water (for stock cube) • 2 tsp cumin • 2 tsp paprika • 2 tsp coriander • Salt • Garlic • 10g Table of Plenty Spicy Dukkah • Spelt oats • Coconut oil
@cleantreats_
METHOD 1. Heat your oven at 180 and line a baking tray for the Spicy Dukkah. Combine your oats, melted coconut oil and Dukkah to coat. Bake until golden and all to cool. 2. Make your soup. Heat your pot and add some coconut oil with your onion, garlic, and cook until softened. Add all other ingredient and bring to a high summer for thirty minutes to soften the chickpeas. 3. Blend up until smooth. 4. Top with Table of Plenty Spicy Dukkah, chilli, parsley and sour cream.
DUKKAH-COATED TOFU VEGAN | GLUTEN FREE
Prep Time: 5 mins Cooking Time: 10 mins Servings: 1 INGREDIENTS • 125 grams of tofu, cut into thin strips • 1 tbsp Table of Plenty Pistachio Dukkah • Juice of one lemon METHOD 1. Combine Lemon and Dukkah until it's a paste then rub over tofu until covered. egan pycleanv @thehap
2. Bake in the oven 25 mins or until golden.
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GRILLED PLUMS WITH HONEYED RICOTTA CREAM VEGETARIAN
Preparation Time: 15 mins Cooking Time: 5 mins Servings: 1 INGREDIENTS • 1 plum, halved and the stone removed • Pinch of coconut sugar • 2 tbsp ricotta cheese • 1 tbsp plain yogurt • ½ tsp honey • ⅓ cup Table of Plenty Fig and Plum muesli • Pomegranate arils to decorate (optional) METHOD 1. Sprinkle cut side of the plums with coconut sugar. Alternatively you can dip the plums in sugar to coat the cut side. 2. Place fry pan on medium heat and when hot add the plums. Add a splash of water to the pan and cover with a lid so that the plums steam and soften slightly. 3. When water has evaporated, remove lid and allow plums to caramelise (approx. 1 minute, but may be more depending on how ripe your plum is) 4. While plums are cooking, mix together ricotta, yogurt and honey.
@laurafordnutrition
5. Assemble plate by combining Table of Plenty Fig and Plum muesli with ricotta cream and topping with the caramelised plums and pomegranate arils.
[12]
SAVOURY FRENCH TOAST ROLL-UPS VEGETARIAN
Preparation Time: 10 mins Cooking Time: 30 mins Servings: 4 INGREDIENTS • ⅔ cup steamed pumpkin, lightly mashed • 40g Danish feta • 8 slices wholemeal or white bread, crusts removed • 2 eggs • 2 tbsp milk • 2 tbsp olive oil • 1 tbsp butter + extra melted butter • 4 tbsp Table of Plenty Macadamia Dukkah • Greek yoghurt to serve
eichi @feedm
METHOD 1. Combine eggs and milk in a shallow bowl. 2. Flatten each slice of bread with a rolling pin. Place a slice of bread in front of you and crumble some feta in a line, on the third of the bread nearest to you and top with pumpkin. 3. Roll up the bread and lay it on a plate with the seam side down. Repeat until you've filled all the slices of bread. 4. Roll a roll up in the egg mixture, ensuring it is well coated all the way around. Repeat for all roll ups 5. Spread Macadamia Dukkah out on a separate plate. 6. Heat butter and olive oil in a pan over medium heat. Place four roll ups in the frying pan and cook on each side till golden brown. 7. Remove roll ups from pan and place straight onto the dukkah mix (only coating one side) before transfering to a serving plate. If the dukkah doesn't stick, brush extra melted butter on to one side of the roll up and sprinkle dukkah on top. 8. Repeat with remaining roll ups. Serve warm with a side of yoghurt (optional).
[13]
RASPBERRY PANCAKES GLUTEN FREE | VEGETARIAN
Preparation Time: 10 mins Cooking Time: 15 mins Makes: 3-4
@coconutandbliss
INGREDIENTS • 1 cup Table of Plenty Macadamia, Cranberry and Coconut muesli • ½ cup buckwheat flour • ½ cup almond meal • 2 tsp baking powder • 2 free range, organic eggs • 1 ripe banana, mashed well • 1 tbsp raw honey • ¾ cup coconut or almond milk • ¼ cup frozen raspberries • Pure maple syrup, coconut yoghurt and cacao nibs, to serve
METHOD 1. Place Table of Plenty muesli in a blender. Blend until a fine flour forms. 2. In a bowl place all dry ingredients and stir until well combined. 3. Then, add the wet ingredients, stirring well. 4. Melt 1 tsp of coconut oil in frypan over medium heat. 5. Pour a small amount of the pancake mix and cook for about 2 minutes or until small bubbles form, then flip and cook the other side for around 30 seconds to a minute. 6. Repeat for the rest of the pancakes. 7. Top with maple syrup, coconut yoghurt and cacao nibs
[14]
MATCHA CHIA PUDDING VEGAN | GLUTEN FREE
Preparation Time: 10 mins Cooking Time: 15 mins Servings: 1 INGREDIENTS • 1 ⅓ cup plant milk @avocreates • 5 tbsp chia seeds • 1 tsp green tea powder • ½ cup Table of Plenty Macadamia, Cranberry & Coconut muesli • Optional: ½ tsp spirulina powder 1. Mix the above ingredients in a bowl and leave for 30 mins, then mix again
TO ASSEMBLE 1. layer a cup with chia pudding, banana, Table of Plenty Macadamia, Cranberry & Coconut muesli and raspberries. 2. To top it off, drizzle with the chocolate date sauce for an extra sweet kick
Chocolate date sauce: • 5 or 6 pitted dates • 1 cup water • 1 tbsp carob/cacao powder METHOD 1. Mix the above ingredients together using a blender, you can add more or less water depending on the desired consistency
CHI-AH SMOOTHIE BOWL VEGAN
Preparation Time: 10 mins Cooking Time: 0 mins Servings: 2 INGREDIENTS • 3 frozen bananas • 1 cup frozen strawberries • 1-2 tbs chia seeds soaked in 2 tbs Almond mylk/water for 15 minutes/until expanded METHOD 1. In a food processes or high powered blender, blend together all frozen fruit until creamy add in soaked chia once combined. 2. Top with Table of Plenty Crunchy Fruit Free Muesli, fresh fruit and almond butter. 45g Table of Plenty's Crunchy Fruit Free Nutty Muesli is the perfect topper when it comes to smoothie bowls. Reduces the amount of 'extra' sugar, loaded with good fats and carbs to keep you fuller for longer. @paradisepantry @cookleancuisine
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SPICY ROASTED CHICKPEAS + SPICY MAPLE DUTCH CARROTS, SERVED WITH ROAST VEGGIES VEGAN | GLUTEN FREE
Preparation Time: 25 mins Cooking Time: 1 hr Servings: 3-4
e_
@innerpickl
INGREDIENTS Chickpea Mix • 1 can chickpeas, drained + rinsed • 1 x capsicum, diced into chickpea size pieces • ½ small head cauliflower, florets cut into chickpea sized pieces • 1 tbsp Table Of Plenty Spicy Dukkah • Cracked pepper • Pinch of paprika + cinnamon Spicy Maple Roasted Carrots • 12 x dutch carrots, tips removed • 1 tbsp Table Of Plenty Spicy Dukkah, extra to sprinkle • 1 tbsp olive oil • 1 tbsp maple syrup • Cracked pepper • 1 tbsp dried thyme
Roast Vegetables • 1 x zucchini, halved lengthways and cut into quarters • 1 x sweet potato, washed and chunked • 1 x potato, washed and chunked • 3 x half-moons butternut pumpkin, 1.5” thick and cut into thirds • Cracked pepper, paprika and thyme to season • Splash of olive oil, optional
METHOD 1. Preheat your oven to 200°C, and line 2 trays with baking paper. Firstly, make the chickpea mix by combining Table of Plenty Spicy Dukkah and spices in a mixing bowl. Pour this mixture onto one of the trays, making sure it’s spread out evenly. Place in the oven and roast for about 30 minutes, giving the mixture a stir on the tray about half way through. 2. While the chickpeas are roasting, chop your roast veggies, keeping them all similar in size, and add into the mixing bowl. Add a splash of olive oil if you choose, and stir in your spices, making sure the vegetables are coated evenly. Place on the second baking tray and place in the oven. The veggies should take about 40 minutes to roast, turn tray half way through cooking to keep it even. 3. Finally, prepare your carrots! Chop the tips off and place in the mixing bowl with the herbs, Table of Plenty Spicy Dukkah, oil and maple syrup. Get your hands in there and coat the carrots evenly with the mix. Set aside. 4. By this point, the chickpea mix should be finished cooking. Scoop the mix off the tray into a clean bowl, and set aside. Space your carrots evenly onto the, now empty, baking tray, and put back in the oven for 20 minutes, or until the carrots are soft. 5. Once everything is roasted, spoon half the chickpea mix into a large serving dish, top with the roast vegetables, cover with the remaining chickpeas and top with your roast carrots. Sprinkle with the dish with some extra Table of Plenty Dukkah, and serve!
[16]
BLACKBERRY, APPLE + DATE CRUMBLE VEGAN | GLUTEN FREE
Preparation Time: 20 mins Cooking Time: 30-40 mins Servings: 5-6 INGREDIENTS Fruit Mix: • 2 cups frozen blackberries, defrosted and lightly squished • 2 x large granny smith apples, peeled and cubed • 15 x medjool dates, depitted and chopped • 3 tsps arrowroot, heaped • Squeeze lemon juice • Pinch of cinnamon and cardamon Topping: • 1 cup Table Of Plenty Crunchy Chia Muesli • ¼ cup almond meal • ¼ cup oat flour • 3 tblsp coconut oil, melted • Pinch of cinnamon, cardamom and mesquite powder (optional)
METHOD
e_
@innerpickl
1. Preheat your oven to 180°C. Combine the fruit in a large mixing bowl. Add a squeeze of lemon, and stir it through with the cinnamon and cardamom. Be a bit rough with the mixture, to release as much blackberry liquid as possible. 2. Stir through the arrowroot powder to thicken the mix. Pour the mix into an 20 x 20cm square baking dish, spreading evenly along the bottom and making the top as flat as possible. Wash and dry your mixing bowl. 3. Make the topping by combining all the dry ingredients, then slowly adding your coconut oil, coating the mix evenly. Pour the mix over the fruit and, using your hands, spread it out evenly over the top, pressing it together and making sure no fruit is poking through. 4. Bake in the oven for 30 minutes, turning the dish around half way through. The crumble is ready when fruit is bubbling up the sides of the tray, and the top is nice and golden. 5. Remove from the oven and let rest for at least 30 minutes, then serve warm with your favourite vegan ice-cream or coconut yoghurt.
[17]
APPLE CRUMBLE VEGAN
Preparation time: 15 mins Cooking time: 40 mins Servings: 6 INGREDIENTS • 3 green apples • 3 pink lady apples • 1 lemon zest • 1 tsp vanilla paste @paradise_pantry • Splash of water • 3 sprigs thyme • 1 ½ cup of Table of Plenty Crunchy Fruit Free Nutty muesli • 1 tbs coconut sugar (optional) • 50g ‘chunks’ of organic butter / coconut oil • 1 tbs of cinnamon METHOD 1. Peel, core and slice apples. Place in a pot with water, lemon zest and vanilla. Gently simmer until soft (20 mins) 2. Mix together the granola with the thyme, coconut sugar, butter and cinnamon together Spread out into a baking tray and place granola mix on top. 3. Bake in the oven for 20 minutes until golden Enjoy warm with full fat natural yoghurt, good quality ice cream or homemade custard.
@paradisepantry
@cookleancuisine
CREAMY CACAO & COCONUT HOT CHOCOLATE VEGAN | GLUTEN FREE
Preparation Time: 10 mins Cooking Time: 10 mins Servings: 2 INGREDIENTS • 1 cup almond mylk • 1 cup coconut mylk • 2 tbs raw cacao powder • 1 tbs coconut oil/cacao butter (butter is more decadent) • 1-2 tbs rice malt syrup | depending how sweet you like it METHOD 1. On low heat over the stove heat, coconut oil, rice malt syrup & cacao powder. 2. Pour in mylk and bring to heat but don't boil. Best served with Table of Plenty Dark Chocolate Mini Rice Cakes
[18]
DUKKAH ROASTED SWEET POTATOES WITH QUINOA TABBOULEH
GLUTEN FREE | DAIRY FREE | VEGETARIAN Preparation time: 15 mins Cooking time: 25 mins Servings: 4
INGREDIENTS Dukkah Roasted Sweet Potatoes • 2 medium sweet potatoes, halved • 3 tbsp Table Of Plenty Pistachio Dukkah • 2 tbsp olive oil • Generous pinch of salt • Juice of half a large lime (one a whole small one)
@georgeats
Quinoa Tabbouleh • 1 cup white quinoa • 3 cups water • ½ large lime (or a whole small one) • 2 tablespoons olive oil • Large bunch parsley • 250g grams chopped cherry tomatoes • 3 spring onions, finely chopped (optional) • Salt and pepper • Extra dukkah, to serve • Extra lime wedges, to serve
METHOD 1. Preheat the oven to 1800C, and line a baking tray with paper. 2. In a large bowl, mix the olive oil, salt, lime juice and Table Of Plenty Pistachio Dukkah, and then rub over the halved sweet potatoes and leave to sit until the oven is ready. 3. When the oven is ready to go, put the sweet potatoes in and turn the timer on for half an hour, then turn them over and cook for another 15-30 minutes. 4. In a medium saucepan, add the quinoa, 3 cups of water and a pinch of salt. Bring to the boil, stirring intermittently, and then lower to a medium heat. Continue intermittently stirring until the water is absorbed – this should take about 15 minutes. Once the water has absorbed, take the quinoa off the heat, put the lid on, and allow to stand for about 10 minutes. 5. Meanwhile, chop your cherry tomatoes (I used Heirloom for colour but any are fine) spring onions and parsley, and mix together the olive oil, salt and pepper, and lime juice, for dressing. 6. Remove the sweet potatoes from the oven once they’re ready, and fluff up the quinoa. In a large bowl, combine the quinoa, tomatoes, parsley, dressing, and spring onion, and mix through. Transfer to a plate, and serve with the sweet potatoes on top, sprinkled with extra Pistachio Dukkah.
[19]
SWEET POTATO + ZUCCHINI FRITTERS
VEGAN | GLUTEN FREE | DAIRY FREE
Prepsration time: 15 mins Cooking time: 20 mins Makes: 6
INGREDIENTS • 3 cups sweet potato, peeled + grated • 2 cups zucchini, grated • ¼cup coconut oil, melted • 1 egg replacer (I used Orgran) • 2-3 tbsp all purpose flour (I used gluten free) • 2 tbsp Table Of Plenty Pistachio Dukkah • Cumin, smoked paprika, cayenne pepper + turmeric, to taste
METHOD 1. Preheat your oven to about 190°C, and line 2 baking trays with paper. Grate your veggies and measure into a large mixing bowl. Add spices, Table of Plenty Dukkah, salt and pepper and distribute evenly.
@innerpickle_
2. In a separate bowl, mix together your coconut oil, and egg replacer until completely combined. Slowly whisk your chosen flour into the wet mixture. 3. Add the wet mixture to the veggies and spices and coat well. The mixture will be loose and wet - this is okay! Grab a handful of the mixture and start loading up your trays. The mixture will seem sloppy and you will not be able to shape them like a burger patty. Instead, press the mixture together in a flat pile on the try, kind of like you're forming a hash brown. 4. Bake in the oven for 20 minutes. 5. Once the 20 minutes has passed, flip the fritters over. I did this by using one spatula to get them off the tray, then lightly sandwiching them between another spatula, flipping it over and using the second flip to put them back on the tray. 6. Bake again for another 20-25 minutes. If you wish to harden the fritters up a little more, leave them under the grill for a couple of minutes to brown the tops. 7. Once cooked, remove from oven and let cool on the trays for about 15 minutes before placing them on a wire rack. 8. Serve either as a snack with some homemade BBQ sauce, or with a side salad. Alternatively, if you’re after something a bit more filling, put them on a toasted bun with your favourite ingredients!
[20]
PUMPKIN AND MUESLI LOAF VEGAN | DAIRY FREE
Prepsration time: 10 mins Cooking time: 35-40 mins Serves: 8-10 INGREDIENTS • 1½ cups Table of Plenty Macadamia, Cranberry and Coconut muesli • 1½ cups plain wholemeal flour • 1½ teaspoons baking powder • 1 teaspoon cinnamon, ground • 1 pinch allspice, ground • 1 cup of mashed roast pumpkin • 2 eggs • 1 tablespoon rice malt syrup • ¼ cup coconut oil
@thebitin gtruth
METHOD 1. Heat oven to 180 C. 2. Grease and line a small loaf tin. 3. Combine dry ingredients in a mixing bowl. Add the wet ingredients and stir until just combined. 4. Spoon the mixture into the prepared pan, smoothing down the top of the mixture with the back of a spoon. 5. Place on the middle rack of the oven and cook for 35 minutes or until cooked through and golden brown on the edges. 6. You can enjoy it as is or serve up with ricotta or low fat natural yogurt, a sprinkle of cinnamon and some mashed walnuts!
[21]
SAVOURY KALE PANCAKES WITH BEET HUMMUS AND DUKKAH GLUTEN FREE
Preparation Time: 20 mins Cooking Time: 30 mins Servings: 4 INGREDIENTS
Kale Pancakes:
• 2 egg yolks • 2 egg whites, beaten • ¾ cup gluten free flour mix • ½ coconut milk • 1 cup kale leaves • 1 tsp coconut oil, plus extra for cooking • 1 tbsp Table of Plenty Pistachio Dukkah • Salt, to taste METHOD 1. For the pancakes add the egg yolks, coconut milk and oil to a blender and blend until combined. 2. Add the kale leaves and blend again until mixture is smooth and green.
@wildblend
3. Lastly add the flour and salt and blend one more time until combined. 4. Pour the mixture into a medium mixing bowl and fold the dough and egg whites. 5. Lightly grease a fry pan with coconut oil and scoop ¼ of the mixture onto medium-hot pan. Cook for 2-4 minutes on each side - until golden brown. Serve with beet hummus and Table of Plenty Pistachio Dukkah. INGREDIENTS
Beet Hummus:
• 1 can cooked chickpeas, drained (400g) • 1 small roasted beet (cooked also works) • 2 tbsp lemon juice • 2 tbsp tahini • 1 tbsp extra virgin olive oil • ½ tsp garlic, minced • Salt and pepper, to taste METHOD 1. For the hummus, add all ingredients except for olive oil to a food processor or blender and process until smooth. 2. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water. Store hummus in a Tupperware container in the fridge.
[22]
ROASTED VEGGIE TRAY WITH LEMON AND HERB DUKKAH
GLUTEN-FREE | GRAIN-FREE | VEGETARIAN Preparation Time: 15 mins Cooking Time: 1 hr Servings: 2-4 This is an easy and tasty way to incorporate more nutrient-dense vegetables into your diet. Feel free to adjust the combination of vegetables to suit what you have on hand. INGREDIENTS • 2 carrots • 2 small zucchini • 1 red onion • 1 red skinned potato • 1 x 20ml tablespoon Table of Plenty Lemon & Herb Dukkah • Extra virgin olive oil • Sea salt • Black pepper • 80g feta cheese • Handful of fresh parsley, washed and roughly chopped
y
bod @realfoodhealthy
METHOD 1. Preheat your oven to 180°C (fan-forced). 2. Wash the carrots, zucchini and potato and cut into chunks (about 3cm wide) leaving the skin on. Peel the onion and cut into wedges. 3. Spread the chopped vegetables out in one layer onto a baking tray. Sprinkle over the Lemon & Herb Dukkah and drizzle with a generous amount of extra virgin olive oil. Season with a good pinch of sea salt and cracked black pepper. 4. Bake in the preheated oven for about 1 hour or until the vegetables are cooked though. To serve, crumble the feta cheese over the vegetables and top with the chopped fresh parsley.
[23]
@katnt
VEGETARIAN QUICHE
Preparation Time: 20 mins Cooking Time: 45 mins Servings: 8 INGREDIENTS • 2 sheets of pre-made shortcrust pastry • 4 eggs • ¼ cup Parmesan cheese • ¼ cup Pure cream (or coconut cream) • Punnet of heirloom tomatoes, halved • 450g of peeled and cubed Kent pumpkin • Handful of shredded basil • Salt and pepper (to season) • 2 tbs of honey • Olive oil spray • 2 tsp Table of Plenty Spicy Dukkah
METHOD 1. Preheat oven to 1800. Defrost shortcrust pastry. 2. Spray a loose-based fluted tart tin with olive oil spray and then line with pastry, remembering to prick the base with a fork. Freeze for 15 minutes 3. As pastry is freezing, roast cubed pumpkin and halves tomatoes using olive oil, salt and pepper and honey to season. Roast vegetables for 20 minutes or until soft and golden. 4. Reduce oven to 1600. Remove tart tin from freezer and bake for 10-12 minutes or until golden 5. In a bowl, whisk 4 eggs, add cream, parmesan cheese, shredded basil, season with salt & pepper. 6. Once vegetables have roasted and tart has been baked, remove from oven and arrange vegetable pieces on the base of the pastry case. Pour egg and cream mixture over the vegetables. Gently tap the tart tin on your bench to ensure that the liquid mixture is evenly spread, sprinkle with Table of Plenty Dukkah. 7. Bake for 35-40 minute or until quiche is golden. Serve warm with a side of green salad.
[24]
LAYERED MACADAMIA, CRANBERRY AND COCONUT BIRCHER VEGAN | DAIRY FREE
Preparation Time: 30 mins Cooking Time: 20 mins Servings: 2
@Panaceas_pa ntry
INGREDIENTS • 1 Cup Table of Plenty Macadamia, Cranberry & Coconut Muesli • 1 Cup nut milk of choice • 1 apple, grated • ¼ Cup shredded coconut METHOD 1. Mix everything in a bowl and let stand over night INGREDIENTS For the raw fig jam • 6 dried figs, stems removed and, soaked in warm water for 20 minutes • Juice and zest of ½ lemon • Juice and zest of ½ orange • 2 tbsp chia seeds • 2 tbsp rice malt syrup • Pinch of ground cinnamon METHOD 1. Drain figs (and keep ½ cup of the retained soaking water retain water) 2. Add all ingredients into a food processor, including the retained water 3. Process on high for around until all large chunks have broken down 4. Allow to sit for 5 minutes while the chia seeds thicken. 5. If the jam is too thick, add 1 Tbsp chia seeds then pulse to combine 6. Repeat step 4 and 5 until you have your desired thickness 7. To assemble layer the bircher into a cup, with alternating layers of fig jam, fresh or stewed fruit, Table of Plenty Muesli and coconut yoghurt. Top with fruit. Yum!
[25]
@naturally
_nina_
VEGAN APPLE PIE
VEGAN | GLUTEN FREE | DAIRY FREE
Preparation time: 20 mins Cooking time: 40 mins Servings: 5-6 INGREDIENTS
For the filling: • 3 apples, peeled & chopped • 1 cup buckwheat flour • 1 tsp vanilla • 1 tsp baking powder • 1 tsp cinnamon • 3 tbsp coconut sugar • ½ cup pitted dates, soaked in warm water • 2 tbsp flaxmeal soaked in ½ cup water to form a gel • ½ tsp ground ginger • 1 tsp vanilla • ½ tsp cloves • Handful of Table of Plenty Macadamia, Cranberry and • Pinch of nutmeg Coconut Muesli • 1 tbsp almond milk Glaze: mix 2 tbsp Tahini and 2 tbsp maple syrup METHOD 1. Sift flour, baking powder and sugar, stir in flax gel & vanilla & knead to form a dough. Roll into a ball, cover & place in fridge for ½ hr. 2. Preheat oven to 2000 & line a tin with baking paper. Cook apples together with spices & ¼ cup water, simmering covered until soft & liquid has almost absorbed. Puree dates together with almond milk & stir into apple mix. 3. Roll out dough to 0.5 cm thickness & press into tin to form a crust. Trim away excess. 4. Spoon apple mixture evenly into crust. Roll out excess dough & cut into strips to place across top. Sprinkle with muesli & bake for 20-30 mins until golden. Allow to cool before drizzling in glaze.
[26]
APPLE & RHUBARB CRUMBLE VEGAN | DAIRY FREE
Prep Time: 15 mins Cooking Time: 20 mins Servings: 4 INGREDIENTS Filling • 5 stalks rhubarb trimmed and chopped • 2 pink lady apples, peeled, cored and diced • 1 cup water • ½ tsp cinnamon (optional) • 1 Tbsp granulated stevia or natural sweetener of choice (more to taste) METHOD 1. Add ingredients to a non stick saucepan. 2. Bring to the boil then simmer on medium low for 10 mins stirring occasionally until thickened. Add more water as required. Spoon mixture into two ramekins INGREDIENTS Crumble • ⅓ cup Table of Plenty Macadamia, Cranberry & Coconut muesli • 1 tsp melted coconut oil • 1 tsp rice malt syrup METHOD 1. Mix together and spoon over rhubarb mixture. 2. Sprinkle with coconut sugar. Place in a pre-heated oven at 180oC for 20 mins Top with a dollop of whipped coconut cream to serve.
@healthyeating_jo
[27]
BAKED OATS
VEGAN | DAIRY FREE
Preparation Time: 5 mins Cooking Time: 10 mins Servings: 1 INGREDIENTS • ½ cup of coconut milk (or milk of choice) • 45g serve of Table of Plenty Macadamia, Coconut & Cranberry muesli • 1 tsp chia seeds • ½ ripe banana, mashed • 1 tsp vanilla extract • Pinch of salt • ¼ tsp baking powder • Banana & coconut to decorate
METHOD
@the_wholesome_nu trition
ist
1. Preheat oven to 1800. Lightly spray or oil a small ramekin or single serve baking dish with olive oil or coconut oil. 2. Mix all dry ingredients (Table of Plenty muesli, chia seeds, salt & baking powder) in a small bowl. Add the mashed banana to the dry ingredients, mixing well to combine before adding in the vanilla extract and coconut milk. Mix well and pour into prepared baking dish/ramekin. 3. Top with sliced banana if you like and place in the oven to cook for approx 20-25 minutes until cooked through and golden. Top with some extra coconut milk and shredded coconut if desired.
[28]
DESSERT BAKED SWEET POTATO DAIRY FREE
Preparation Time: 40 mins Cooking Time: 15 mins Servings: 1 INGREDIENTS • Thenuttywhey powdered peanut butter • Cacao nibs • Raspberries • Maple or honey • Dark chocolate - melted • Table of Plenty Maple Pecan muesli • 1 small sweet potato per person • Add the following in measurements of your choice Honey, Cinnamon, Ricotta, Almond slivers METHOD 1. Heat your oven to 180o and bake until cooked through - about 45minutes. 2. Take the top off and the centre filling. Discard the skin. With the soft potato mash through honey, cinnamon and ricotta. Re-stuff into your potato. 3. Add all other toppings in desired quantities. *We mix our NuttyWhey original with 2tbsp water to make a sauce. You can use any flavour. Enjoy! @cleantreats_
WINTERY ROAST VEGETABLE SALAD
@rainbownou rishments
VEGAN | GLUTEN FREE | DAIRY FREE
Preparation Time: 15 mins Cooking Time: 40 mins Servings: 2 INGREDIENTS • ½ butternut pumpkin • 3 roma tomatoes • 1 carrot • 1 red capsicum • 1 beetroot • ½ red onion • 2 tbsp maple syrup
• 1 cup salad greens • 1 avocado • ¼ pomegranate • Handful walnuts and pisachios • Handful Table of Plenty Spicy Dukkah
METHOD 1. Preheat oven to 180C. Line baking tray with baking paper. Cut all vegetables to around the same thickness. This allows all of the vegetables to bake at the same rate. Place pumpkin, tomatoes, onion, carrot, capsicum and beetroot on baking tray and bake for 30-40 minutes. 2. Brush maple syrup on pumpkin and carrot pieces and place under grill for 5 minutes to caramelise. 3. Add all ingredients to a large bowl and mix. Separate into serving bowls and enjoy!
[29]
SPICED LAMB RACK WITH PISTACHIO DUKKAH
oject @fithealthypr
DAIRY FREE | GLUTEN FREE
Prep Time: 20 mins Cooking Time: 30 mins Servings: 4
INGREDIENTS • 2 x 8-cutlet racks of Australian lamb • 2 free range eggs, lightly beaten • 40g Table of Plenty Pistachio Dukkah • 1tsp cayenne pepper • 2 tbsp chopped continental parsley • 200g asparagus or green beans, stalks trimmed and steamed METHOD 1. Preheat oven to 200°C. Line a baking tray with greaseproof paper. 2. Combine chopped continental parsley and Table of Plenty Pistachio Dukkah in abowl. Set aside. Lightly beat free range eggs in a separate bowl. 3. Dip lamb racks in egg mix and then coat in spiced parsley and Table of PlentyPistachio Dukkah mix. 4. Cook in preheated oven for approx 25 minutes. Place on serving platter with steamed asparagus, beans and sweet potato mash.
FRENCH TOAST
VEGAN | GLUTEN FREE | DAIRY FREE
Preparation Time: 15 mins Cooking Time: 15 mins Servings: 1-2 INGREDIENTS • 4-5 slices of thick bread • 1/2 mashed banana • 1 tsp vanilla extract • 1 tsp nutritional yeast (optional) • 1 tbsp maple syrup • 1 cup plant mylk of choice • ½ - 1 cup Table of Plenty Macadamia, Cranberry and Coconut Muesli METHOD 1. Combine mylk, syrup, banana, vanilla and yeast. Whisk together until frothy, set aside. 2. Set out a plate and sprinkle a generous amount of Table of Plenty muesli onto it. 3. Soak bread one at a time in the wet mixture, then pat them in Table of Plenty muesli until nicely coated, and set aside. Repeat with remaining slices until complete. 4. In a non-stick pan on medium heat, fry your french toast slices for about 2-3 minutes per side, or until cooked and golden brown. Remove and serve warm, with fresh fruit and extra maple syrup.
[30]
DUKKAH TEMPEH BOWL Preparation Time: 15 mins Cooking Time: 20 mins Servings: 2 INGREDIENTS Tempeh and sauce: • 4 tablespoons Table of Plenty Macadamia Dukkah • 1 block of tempeh • 1 orange juice • 2 tbs grated ginger • 1 tbs chilli • 2 tbs miso • 1 tbs maple syrup/honey
Salad • 1 packet brown rice / soba noodles • 8 pieces of wakame seaweed • 1 small eggplant • 8 slices pumpkin • 4 radishes • ½ - whole avocado
try
ise_pan
@parad
METHOD 1. Mix all tempeh ingredients in a bowl 2. Cut tempeh into rectangles and place in bowl, let sit in fridge for 20 mins – 1 hour 3. Slice eggplant and pumpkin in oven at 200o for 40 minutes in some ghee/olive oil 4. Soak seaweed for 10 minutes in cold water and drain. Thinly slice radish and avocado. 5. Cook noodles according to instructions and set aside. 6. Fry tempeh until golden and the sauce is sticky. Spread Table of Plenty Macadamia dukkah out on a chopping board and roll the tempeh in it. 7. Assemble in your favourite bowl and drizzle sauce from the tempeh over the top. Enjoy!
[31]
WAGON WHEEL RECIPE VEGETARIAN | GLUTEN FREE
Preparation Time: 30 mins Cooking Time: 0 mins Servings: makes 6 of each flavour INGREDIENTS • 12 Chocolate rice cakes • 12 Triple berry rice cakes Chia Jam Layer • 1 cup of berries (fresh or frozen) • 1 tbs of chia seeds • 1 tbs of maple syrup / sweetener Vanilla Layer • ¼ cup of Coconut paste • ¼ cup of Coconut oil • 2 tbs rice malt syrup • ¼ cup of Cashews • 1 tsp of Vanilla paste • Pinch of celtic or himalayan salt Chocolate Layer • ⅓ Cup of Chocolate spread, just melted chocolate (preferably dark)
@paradisepantry
METHOD 1. Place berries in a pan with maple syrup and heat until its all juicy. Add in chia seeds, stir and remove from heat. The chia should soak up all the juice. Set aside. 2. In a small food processor pulse all the vanilla layer ingredients together until quite smooth and spreadable. Set aside. 3. Prepare chocolate layer. Spread even layers on top of the rice wheels - I opted for the berry jam layer on the chocolate ones and the chocolate on the strawberry ones, with the yummy vanilla layer on everything. 4. They taste great when the rice cakes are crunchy but equally as nice when they soften a little bit. Kids and adults alike will adore these, I certainly will be making these time and time again. They look fancy but are oh so easy! Enjoy!
[33]
CRUNCHY BLUEBERRY & PASSIONFRUIT COBBLER VEGAN I DAIRY FREE
Preparation time: 10 Cook time: 25 Seves: 6-8
INGREDIENTS For the filling: • 500g organic frozen blueberries • Juice of 1 lemon • 2 passionfruits For the crumble: • 2 cups Table of Plenty Macadamia, Cranberry & Coconut muesli • 1 cup chopped almonds • 2 Tbsp virgin coconut oil • 2 Tbsp coconut flower nectar • % tsp cinnamon • % tsp vanilla
METHOD
1. Preheat the oven to 175°C degrees and grease a 20cm square baking dish. 2. In a small bowl, toss the blueberries with the lemon juice. Spread evenly on the base of your baking dish. 3. Using the same bowl, mix together the remaining ingredients until combined. Spoon the crumble over the blueber ries. 4.Bake at 175°C for 20-25 minutes, or until golden and crunchy. 5. Let cool slightly before serving. 6.Serve with coconut yoghurt and fresh mint.
[33]
SPICED POTATO JEWEL SALAD VEGAN | GLUTEN FREE | DAIRY FREE
Preparation Time: 10 mins Cooking Time: 45 mins Servings: 1-2 INGREDIENTS • 4 Washed baby potatoes • 25g Table of Plenty spiced dukkah • 1 Cup fresh kale and Spinach • 1 x Broccoli • ½ Capsicum • Handful green beans Tahini drizzle (serves one) • TBSP unhulled tahini • TBSP water • Juice of ½ lemon • Rind of ½ lemon
METHOD 1. Preheat oven to 2000C 2. Keeping the skin on, chop potatoes into small cubes 3. Coat chopped potatoes in olive oil, season with salt and pepper then roll in spiced dukkah 4. Cook at 2000 for 35 minutes (or until desired texture/crispness) 5. Add capsicum to potato bake and bake for 5 minutes (or until capsicum is slightly soft) 6. Steam broccoli and green beans 7. Mix tahini, water, juice rind of lemon until it thickens and becomes smooth 8. Build potato salad and drizzle with tahini
@dine
withdo
ni
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