Vegan Sweet Potato, Spinach & Chickpea Bake

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Ingredients

3 large sweet potatoes, cubed

1/2 cup spinach

1 tin chickpeas

1 clove garlic, crushed

1 onion, chopped

1 cup vegetable stock

Parsley

Thyme

Olive oil

1/2 cup grated cheese (or vegan cheese)

4 slices BFree White Sandwich Loaf

 

Method

  1. Preheat oven to 320 °F
  2. Oil a medium ovenproof baking dish.
  3. In a large pan, heat olive oil and sautee onions and garlic for about 5 minutes or until soft.
  4. Add sweet potato and stock and simmer for about 10 minutes until it starts to soften.
  5. Meanwhile, make the breadcrumbs by blitzing 4 slices BFree bread and remaining herbs using a food processor. Transfer to a bowl, mix in 2 tablespoons of olive oil and the grated cheese and set aside
  6. Add half of the parsley, thyme and spinach to the sweet potato mixture and season.
  7. Add to a baking dish and top with the breadcrumb mixture.
  8. Bake for 45 minutes or until the sweet potato is soft.

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Spicy Chicken with Roast Peppers and Sweet Potato

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Ingredients

Spinach

Goats Cheese, crumbled

Red Pepper, cut into long slices

Avocado, chopped

Sweet Potato, chopped into small cubes

Chicken breast, cut into strips

Roast Almonds

Extra Virgin Olive Oil

Paprika, sliced lengthways

Red pesto

Salt

Pepper

 

Method

Preheat oven to 400F.

Rub olive oil on sweet potato cubes and on pepper slices, then lay evenly on baking tray and place in oven. Roast for 35 minutes.

While peppers and sweet potatoes are roasting, mix red pesto, paprika, olive oil, salt and pepper, brush onto the chicken breast pieces and place in casserole dish, then place in oven and roast for the remaining 20 minutes (after the peppers and sweet potatoes have already been in for the first 15 minutes). Alternatively, rub half the pesto mix on the chicken pieces, heat a little olive oil on a frying on a medium heat and fry chicken until cooked through, then remove from heat and mix in remaining pesto mix.

Lay spinach leaves on wrap, lay chicken on top, followed by roast peppers, roast sweet potato, avocado and crumbled cheese. Roll up and enjoy!

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Mediterranean Stuffed Pitas

Vegan, Kosher, Gluten Free, High in Fiber, High in Protein

Also High in Vitamin A and Vitamin C and a Good Source of Calcium and Iron*

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Recipe Makes 4 servings

Serving Size: 2 Pita Halves

Ingredients:

  • 4 BFree Pitas, Halved Horizontally
  • 2 1⁄4 cups of Chopped Organic Kale, Washed
  • 1⁄2 cup Shredded Carrots
  • 1⁄2 cup Cherry Tomatoes, Halved (about 16 cherry tomatoes)
  • 1-15oz. can organic Garbanzo Beans, No Salt Added (preferably BPA-free lined can), like the kind by
  • Eden, drained with the liquid reserved in a small bowl
  • 3 tablespoons Freshly Squeezed Lemon Juice, divided
  • 1 tablespoon of Organic Tahini, No Salt Added (stir to uniform)
  • 2 Garlic Cloves
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Cumin

Directions:

  • In a large pot over low to medium heat, add the chopped kale and 3 tablespoons of water. Cover and let steam for 5 minutes.
  • Meanwhile, in a food processor add the drained Garbanzo Beans, 3 tablespoons of Reserved Liquid from the can, 1 tablespoon plus 2 teaspoons of Lemon Juice, Tahini, Garlic, Salt and Cumin. Puree until smooth. Set aside.
  • Remove kale from the pot, strain, and toss with remaining lemon juice.
  • Assemble each pita half by spreading 2 tablespoons of hummus along the inside, and stuffing with 1⁄4 cup of lemony kale, and 1 tablespoon each of the carrots and cherry tomatoes.

 

Nutrition Facts Per Serving (1/4 Recipe, 2 Stuffed Pita Halves): 288 Calories, 4g Fat, 0mg Cholesterol, 410mg Sodium, 326mg Potassium, 49g Carbohydrate, 12g Fiber, 5g Sugar, 12g Protein, 119% DV Vitamin C, 12% DV Calcium, 11% Iron

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Hate Brussels Sprouts? This nutty, roast sprouts recipe might change your mind!

 

Ingredients

Brussels sprouts

Walnuts, finely chopped

Garlic, finely chopped

3tbsp Olive oil

Pinch sea salt

Pinch pepper

 

Method

Preheat the oven to 200 degrees Celsius. Trim the Brussels sprouts and chop in half, then mix them with the olive oil, garlic, walnuts, salt and pepper in a baking tray. Lay the brussels sprouts evenly on the tray with chopped side facing down and roast in the oven for 25 minutes.

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Apricot and Hazelnut Stuffing (gluten free)

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Ingredients

3/4 cup of BFree bread, made into breadcrumbs
2 onions, chopped
1 egg, beaten
1/3 cup butter
1/3 cup hazelnuts, roughly chopped
2/3 cup dried apricots, chopped
2 garlic cloves, minced
1 tbsp Dried mixed herbs/herbs of choice
½ tsp black pepper
½ tsp sea salt (optional)
Fresh parsley, chopped
Olive oil
Zest of 1 lemon, grated

Directions

In a saucepan, fry the onions in the butter, add the hazelnuts and fry until golden. Remove the pan from the heat and add the egg, breadcrumbs, the apricots, garlic, herbs, lemon, pepper, salt, and parsley. You can stuff it inside the neck of a chicken or turkey before cooking (or around the turkey when it has about 30 minutes left to cook). Otherwise, you can roll it into small balls or just spread it out flat on a baking tray and drizzle with a small amount of olive oil and bake until golden, about 20-30 minutes.

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Falafal Burgers/Wraps

Gluten-free Falafel Burgers / Wraps

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Serves Four

Ingredients for the Falafel:
1 tin chickpeas
1 red onion
2 cloves garlic
1 bunch of coriander
Juice and rind of 1 lemon
1 tbsp gluten free flour
1 tbsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp mixed spice
Salt and pepper

Ingredients to serve:
4 BFree Brown Seeded Rolls or 4 BFree Multigrain Wraps
Hummus
Tomato relish
Cucumber, red onion, tomato and lettuce

Method:

1. Add the chickpeas, onion and garlic to a food processor. Roughly blend. Add the lemon, coriander, olive oil, spices and seasoning and blend again. The mixture should still be chunky, with visible pieces of chickpea and coriander.

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2. Place in the fridge for 30 minutes to firm.

3. Heat olive oil in a non-stick pan. Form four patties from the mix and add to the pan.Fry for 5 mins on each side, until they are golden and firm.

4. Cut each Roll in half and lightly toast or pop Wraps in microwave for 10 seconds. Add a patty, a generous amount of hummus, relish and salad to each Roll or Wrap and serve

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