Potato

Potato, Red Lentil & Green Bean Curry

Potato, Red Lentil & Green Bean Curry

(serves 4)

Ingredients:

1 onion, finely diced

2 garlic cloves, finely sliced

½ cup water

700g potatoes, chopped into small dice

4 carrots, chopped into small dice

2 handfuls green beans, chopped

2 tbsp curry powder

1½ litres vegetable stock

2 cups uncooked red lentils

1 handful fresh coriander, roughly chopped

salt and pepper to taste

Method:

Heat a large pot on a high heat. Add half a cup of water. Add the onion and garlic saute until softened for a few minutes. Add the chopped potatoes, carrots and red lentils. Add the curry powder and the vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has reduced and thickened. Stir in the green beans and fresh coriander, then add salt and pepper to taste. Serve.

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Potato, Tofu & Mushroom Miso Soup

Potato, Tofu & Mushroom Miso Soup

(serves 4)

Ingredients:

1 handful of dried seaweed, roughly chopped

4 small potatoes, sliced into thin rounds

3 mushrooms, diced

250g firm tofu, cut into small cubes

3 scallions, sliced finely on diagonal

6 tbsp dark miso paste

Method:

Place the seaweed into eight cups of water in a saucepan. Turn on the heat and bring the water to the boil, then turn down the heat. Add one cup of water a little bit at a time into the miso and mix into a smooth paste. When the seaweed water is warm just before boiling add the potatoes and then add the diced tofu, then stir. Bring to a light simmer and cook until the potatoes are soft. When the potatoes are soft, remove from the heat and stir in the miso paste. Add the chopped shallots, the diced tofu and stir. Top with a few chopped shallots, then serve.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

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Pak Choy & Vegetable Stir Fry

Pak Choy & Vegetable Stir-fry

(serves 4)

Ingredients:

150g firm tofu, cut into small cubes

1 handful snow peas, topped and tails

1 broccoli, broken into small florets

1 pak choy, leaves separated and cut in half lengthwise

1 celery stick, sliced

1 red capsicum, cut into strips

½ cup ketchup manis

1 cup liquid vegetable stock

3 tsp cornflour

2 cups cooked brown rice

Method:

Pour half a cup of ketchup manis into one cup of vegetable stock. Add the cornflour and stir well. Heat a wok over a high heat. Add the celery, capsicum and the broccoli and stir-fry for a couple of minutes. Add the tofu cubes and stir-fry for another minute. Add the snow peas and the pak choy and stir. Add the stock and ketchup manis, stirring until the liquid boils and thickens. Serve with cooked brown rice.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

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Potato, Leek & Thyme Frittata

Potato, Leek & Thyme Frittata

(Serves 6)

Ingredients:

2 leeks, whites sliced finely

2 potatoes, sliced into thin rounds

2 garlic cloves, chopped

1 handful fresh parsley, roughly chopped

8 sprigs of thyme, leaves removed

500g silken tofu, water drained

¼ cup nutritional yeast

¼ cup cornflour

1 tbsp dijon mustard

¼ tsp turmeric powder

salt and pepper to taste.

1 handful of rocket (arugula)

baking paper

Method:

Heat a pot, add half a cup of water. Add the sliced leek whites and chopped garlic. Saute until soft.

Place 500g of silken tofu, nutritional yeast, corn flour, dijon mustard and turmeric powder into a food processor and process until smooth and creamy. Add quarter of a cup of water if needed. Add salt and pepper to taste. Then place in a large bowl.

Add the sliced potatoes, parsley, thyme leaves and the sauteed leeks and garlic to the tofu mixture and combine well.

Place a sheet of baking paper into a rectangle baking dish. Pour the tofu vegetable mixture into the dish. Place in the oven and bake for 45 minutes or until thoroughly cooked through with no moisture in the middle and the top is firm and golden brown.

Remove from the oven, top with the baby arugula and place in the center of the table, cut and serve.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.