Red Lentil, Carrot & Zucchini Dal with Brown Rice

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Red Lentil, Carrot & Zucchini Dal with Brown Rice

(Serves 4)

INGREDIENTS

1 onion, finely diced

1 garlic clove, finely diced

1 carrot, grated

1 zucchini, grated

8 tomatoes, grated with skin and seeds

7 cups water

½ tsp cinnamon powder

½ tsp ginger powder

½ tsp turmeric powder

2 cups uncooked red lentils

1 tsp garam masala

juice of 1 lemon

4 cups cooked brown rice

salt to taste

METHOD

Heat a pot on a high heat. Add ¼ cup of water and then add ½ tsp each of cinnamon powder, ginger powder and turmeric powders. Stir well. Add the tomatoes, stir well and simmer for 2 minutes. Add 2 cups of red lentils. Add 6 cups water. Add the grated carrot and zucchini, mix well and cover with a lid. Bring to the boil once again and then reduce the heat and simmer for 15 minutes.  Stir well. Add 1 tsp of garam masala. Add the juice of 1 lemon. Add salt to taste. Stir well and serve with cooked brown rice.

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Raw Zucchini Lasagna

Raw Zucchini Lasagna

(Serves 4)

INGREDIENTS

Cashew Cheese:

1 cup raw cashews (soaked overnight)

1 tbsp nutritional yeast

1 lemon, juiced

3 tbsp water

½ tsp salt

Parsley Sauce:

½ cup raw pine nuts

2 large bunch parsley

½ cup water

¼ tsp salt

Tomato Sauce:

1 fresh tomato

¼ small red onion

1 cup sun-dried tomatoes

1 tbsp lemon juice

1 tbsp agave

1 tsp salt

Layers:

2 large zucchini, peeled into fine ribbon strips

2 tomatoes, sliced into thin rounds

To Serve:

cracked pepper

chopped parsley

agave syrup

METHOD

Cashew Cheese:

In a blender, place one cup of soaked raw cashews. Add 1 tbsp nutritional yeast. Squeeze the juice of half a lemon. Add 3 tbsp of water and one pinch of salt. Blend to a smooth texture.

Parsley sauce:

Add half a cup of pine nuts to a blender. Add two large bunches of parsley, ¼ tsp of salt and half a cup of water. Blend to a smooth paste.

Tomato sauce:

Add one large tomato to a blender. Add quarter of a red onion, one cup of sun-dried tomatoes, 1 tbsp lemon juice, 1 tbsp agave syrup. Blend to a smooth paste.

Slice the tomato evenly into circles. Peel the zucchini into fine strips.

Assembly:

Place 2 tbsp of the cashew cheese onto a plate. Top with some tomato sauce. Add some parsley sauce. Lay over some strips of zucchini. Add two or three tomato slices. Repeat the layers with cashew cheese, tomato sauce, parsley sauce. Finish with zucchini and tomato. Serve topped with cracked pepper, parsley and agave syrup.

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Eggplant Chickpea & Spinach Casserole

Eggplant Chickpea & Spinach Casserole

(Serves 4)

INGREDIENTS

½ cup water

2 eggplants, chopped into bite sized pieces

1½ cups cooked chickpeas

2 tomatoes, grated

2 handfuls spinach, shredded

1 red onion, diced

1 red chilli, sliced

2 garlic cloves, sliced

5cm piece fresh ginger, grated

1 tsp turmeric powder

1 tsp whole cumin seed

¼ tsp mustard seeds

2 curry leaves

1 tbsp garam masala

salt and pepper

METHOD

Heat a large pot over a high heat. Add half a cup of water. Add the onion, chilli and ginger. Cook until the onion has softened. Add all the spices and cook for a few minutes. Add the grated tomatoes, stir well. Add the eggplant cubes and the chickpeas. Mix well, cover with a lid and simmer on a low heat until the eggplant is soft and the mixture is thick. Add the shredded spinach. Add salt and pepper to taste. Stir well and serve.

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Chickpea & Baby Beetroot Stir Fry With Quinoa

Chickpea & Baby Beetroot Stir Fry With Quinoa

(Serves 4)

INGREDIENTS

1½ cups cooked chickpeas

1 cup cooked quinoa

1 onion, cut into half moons

1 carrot, cut into batons

2-3 baby beets with leaves, beets peeled, leaves chopped separately

10 kalamata olives, pitted & cut into halves

2 lemons, zested and juiced

1 bunch of parsley, roughly chopped

½ tsp coriander powder

3 cups water

METHOD

Add a splash of water into a hot frypan. Add the carrots, the beetroot and the onion and saute for 3 minutes. Add a little water. And 1 tsp of ground coriander. Add the lemon zest. Stir over a medium heat. Add the cooked chickpeas and halved olives. Continue to stir over medium heat. Season with a pinch of salt, add the beetroot leaves and parsley and mix through. When the quinoa is cooked, fluff it with a fork.

To serve, place the quinoa onto a plate. Top with the beetroot and chickpea mixture. Top with some parsley and serve.

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Pan-Fried Oyster Mushrooms with Creamy Cashew Sauce

Pan-Fried Oyster Mushrooms with Creamy Cashew Sauce

(Serves 4)

INGREDIENTS

Cashew Sauce:

2 cups raw cashews, soaked

4 cloves garlic, crushed

2 lemons, cut into half

salt to taste

½ cup water

Salad:

1 red capsicum, sliced

1 handful mixed salad leaves

1 cucumber, sliced

10 oyster mushrooms, sliced in half

2 tsp smoked paprika

METHOD

Soak 2 cups of raw cashews in a bowl of boiling water for 20 minutes.

Drain the cashews and place into a processor with garlic. Add the juice of a lemon and ½ cup water and a pinch of salt. Process on high speed for a few minutes until smooth and creamy.

Add one handful of salad greens into the bowl, toss lightly and set aside.

Add a layer of the oyster mushrooms to the frying pan and cook over a high heat. Add salt, pepper and paprika. Turn when golden brown and cook the other sides. When ready, add a handful of chopped parsley and serve.

Serve with cashew sauce and fresh salad.

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Roast Vegetables with Garlic & Rosemary

Roast Vegetables with Garlic & Rosemary

(Serves 4)

INGREDIENTS

2 large potatoes, chopped into quarters

¼ large pumpkin, cut into 5 cm cubes

2 large beetroots, peeled and cut into quarters

2 large carrots, cut into batons

1 yellow capsicum/bell pepper, cut into thick strips

1 red onion, cut into eighths

4 garlic cloves, roughly chopped

2 large sprigs of fresh rosemary

salt and pepper to taste

METHOD

Heat an oven to 200° C.

Prepare the chopped vegetables. Place all of the vegetables onto baking trays covered with baking paper. Add the rosemary sprigs to the pan. Sprinkle with a few pinches of salt. Place into the oven and cook for 20 minutes.

Remove the vegetables from the oven and turn the vegetables over with a spatula. Then place them back in the oven and cook for a further 15 minutes until golden brown and slightly crunchy on the corners. Serve on a platter.

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Herb Salad with Dijon Vinaigrette

Herb Salad with Dijon Vinaigrette

(Serves 4)

INGREDIENTS

2 handfuls kale, finely shredded

1 bunch parsley, finely shredded

1 bunch coriander, shredded

1 bunch basil, shredded

4 tomatoes, cut into 6 pieces

1 cucumber, sliced lengthwise

1 avocado, chopped into bite sized pieces

Dijon Dressing:

2 tbsp dijon mustard

¼ balsamic vinegar

1 garlic cloves

¼ cup water

salt and pepper to taste

METHOD

For the Dressing:

Place the dijon mustard, balsamic vinegar, ¼ cup of water, garlic into a jar or container with a lid. Add salt and pepper to taste. Shake well. Set aside.

For the Salad:

Place two handfuls of shredded kale, one bunch of shredded parsley, one bunch of shredded coriander, one bunch of shredded basil into a large bowl. Slice each tomato into 6 pieces and then place them into the bowl. Slice a cucumber lengthwise and then thinly slice on a diagonal and add them to the bowl. Peel and seed one ripe avocado then chop the flesh and add it to the bowl. Mix well and serve with dressing on the side.

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Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream

Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream

(Serves 4)

INGREDIENTS

4 sweet potatoes

3 cups cooked red kidney beans

1 onion, finely diced

2 garlic cloves, finely diced

1 celery stalk, finely diced

1 small chilli (optional), finely diced

8 tomatoes, pureed in a blender

1 handful fresh coriander, roughly chopped

½ cup water

1 tsp coriander powder

1 tsp cumin powder

1 lemon

1 avocado, mashed

salt and pepper to taste

1 cup cashew cream (see recipe)

METHOD

Preheat the oven to 220ºC

Wash 4 sweet potatoes, cut them in half lengthways. Prick them all over with a fork. Place them into the oven and cook for 30 minutes.

Heat a large saucepan on a high heat. Add ½ cup of water. Add the onion, garlic, chili and celery, saute until the water has evaporated. Add 1 tsp cumin powder and 1 tsp coriander powder. Stir until the spices are fragrant. Add the puree tomatoes and stir well. Add 2 cups of cooked kidney beans. Mash with a potato masher. Reduce the heat and cook a few minutes until the mixture is thick but still a bit saucy. Add the lemon juice, season to taste with salt and pepper. Stir well and remove from the heat.

To Serve:

Place 2 sweet potato halves on a plate. Top with a cup of bean mixture. Spoon over some cashew cream. top with mashed avocado. Sprinkle with fresh chopped coriander.

To Make the Cashew Cream:

Soak the cashews in boiling water for a minimum of 10 minutes. Drain and place into a blender or food processor with 2 tsp apple cider vinegar, juice of 1 lemon, a pinch of salt and one cup of water. Blend to a smooth paste and place into an airtight container. Store in the fridge for up to 7 days.

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Brown Rice & Roast Tomato Salad

Brown Rice & Roast Tomato Salad

(Serves 4)

INGREDIENTS

1 cup cooked brown rice

1 cup cooked chickpeas

4 large ripe tomatoes, chopped into quarters

1 cucumber, finely diced

1 red onion, finely diced

2 garlic cloves, finely sliced

1 corn cob, kernels cut off

½ cup kalamata olives, pits removed then sliced into halves

1 lemon, juiced and zested

1 tsp dried oregano

1 handful fresh mint, roughly chopped

1 handful fresh parsley, roughly chopped

salt and pepper to taste

METHOD

Preheat the oven to 400ºF/200ºC.

Place the chopped tomatoes onto a lined baking tray. Sprinkle the tomatoes with salt and pepper. Place the tomatoes in the oven and roast for 15 to 20 minutes.

Remove the tomatoes from the oven, then place them with all of the ingredients into a large bowl. Add salt and pepper to taste toss well and serve.

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Layered Vegetable Casserole

Layered Vegetable Casserole

(Serves 4)

INGREDIENTS

2 medium size eggplants, sliced into 1 cm thick rounds

4 medium zucchini, sliced into 1 cm thick rounds

4 red capsicums, into thin strips.

1 handful fresh parsley, finely chopped

4 cups cooked whole grain couscous

For the Sauce:

1 onion, finely diced

2 garlic cloves, finely sliced

8 large ripe tomatoes

2 tsp dried oregano

2 tsp dried marjoram

1 handful fresh basil

1 tbsp maple syrup

salt and pepper to taste

For the Bean Filling:

3 cups cooked cannellini beans

2 handfuls spinach

salt and pepper to taste

METHOD

Preheat oven to 400°F/200°C

For the sauce:

In a food processor place the 8 tomatoes, dried oregano, dried marjoram, fresh basil and maple syrup. Blend to a smooth liquid.

Heat a frying pan on a high heat. Add half a cup of water and then the chopped onion and garlic. Saute until all the water has evaporated. Add the pureed tomato mixture, then bring to the boil, then reduce the heat and simmer for a few minutes or until the colour turns a deep red. Season with salt and pepper to taste. Then set aside.

For the bean filling:

In a food processor place the cooked cannellini beans and spinach leaves. Puree to a paste. Season with salt and pepper to taste, then set aside.

To assemble:

In a casserole dish spread a thin layer of sauce onto the bottom of the dish. Arrange one third of the eggplant slices over the sauce. Spread half of the bean filling over the eggplant. Place half of the zucchini slices and half of the red capsicums over the filling. Drizzle lightly with some sauce. Repeat eggplant, filling, zucchini and red peppers and a thin layer of sauce. Place the final layer of eggplant over the top, and pour the remaining sauce evenly over it. Spread the sauce to cover the eggplant completely.

Place the dish uncovered in the oven and bake for 30 minutes. Check to make sure the vegetables are soft and the sauce has thickened, if not, cook for longer. Remove from the oven and allow to sit for a few minutes before serving. Sprinkle with chopped parsley and serve with cooked whole grain couscous.

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Kale, Avocado, Pumpkin & Goji Berry Salad

Kale, Avocado, Pumpkin & Goji Berry Salad

(Serves 4)

INGREDIENTS

¼ large pumpkin, chopped into bite size pieces

4 large handfuls kale, roughly chopped

½ red onion

1 cup dried goji berries

¼ cup sunflower seeds

½ cup raw cashew nuts

2 avocados

juice of 1 lemon

1 handful mint leaves

salt and pepper to taste

METHOD

Heat the oven to 200ºC/400ºF.

Place the chopped pumpkin onto a baking sheet, sprinkle with some salt and pepper then place in the oven and bake for 20 minutes.

Place the chopped kale and place in a large bowl, add one cup of dried goji berries. Add a quarter of a cup of sunflower seeds. Add half a cup of raw cashew nuts.

Thinly slice half a red onion into crescents and place into the bowl. Place the the meat of two avocados into the bowl. Add the  juice of one lemon. Add salt and pepper to taste. Mix/mash with your hands so the avocado softens the kale leaves. Remove the pumpkin from the oven. Add the pieces of roasted pumpkin to the bowl. Mix well.

Serve on a platter and enjoy.

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Pumpkin & Chia Seed Balls

Pumpkin & Chia Seed Balls

(Serves 4)

INGREDIENTS

1 small onion,

2 garlic cloves

1 tsp ginger

1 cup of a grated vegetable (whatever is in season - carrot, zucchini, beetroot, spinach etc)

1 cup corn kernels,

2 cups diced pumpkin, chopped into bite sized pieces

2 cups diced potatoes, chopped into bite sized pieces

¼ cup sesame seeds

¼ cup chia seeds

¼ cup sunflower kernels

2 tbsp soy sauce

1 tbsp cumin powder

1 tbsp coriander powder

1 cup of sesame seeds for rolling

METHOD

Preheat the oven to 180°C. Boil the pumpkin and potatoes in a saucepan of water, then drain and roughly mash.

Place the chia seeds, sunflower seeds and sesame seeds into a food processor or blender and blend for about one minute.

Heat a frying pan on a high heat add half a cup of water. Add the chopped garlic and onion and saute for 2-3 minutes. Add the grated vegetables and the corn kernels and cook for a further 3-4 minutes. Combine all ingredients together in a large bowl.  Add 1 tbsp of cumin powder, 1 tbsp of coriander powder, salt and pepper to taste. Mix really well then roll into balls or flatten into patties. Roll the balls in sesame seeds bake in the oven for approximately 20 to 30 minutes or until golden. Then serve.

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Leek & Sweet Potato Braised in Coconut

Leek & Sweet Potato Braised in Coconut

(Serves 4)

INGREDIENTS

2 leeks, sliced lengthwise and then into crescents

2 large sweet potatoes, chopped into bite sized cubes

1 bunch of kale, roughly shredded

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric

½ cup whole food coconut milk, see recipe

1 tbsp soy sauce

1 cup liquid vegetable stock

2 cups cooked quinoa

METHOD

Heat a pot over a high heat. Add the leeks and the sweet potatoes. add 1 tsp each of cumin, coriander and turmeric powders. Add half a cup of whole food coconut milk, of 1 tbsp of soy sauce. and 1 cup of vegetable stock. Cover with a lid and cook for about 15 minutes until the sweet potato is soft. Reduce the heat.  After cooking for 15 minutes remove the lid. Test to see if the sweet potato is soft. Then add the kale, replace the lid and let the pot stand for 5 minutes. Then serve the kale and sweet potato on a bed of cooked quinoa.

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Potato & Corn Chowder

Potato & Corn Chowder

(Serves 4)

INGREDIENTS

1 onion, finely diced

1 garlic clove, finely sliced

1 red capsicum, chopped into bite sized pieces

1 green capsicum, chopped into bite sized pieces

2 potatoes, chopped into bite sized pieces

4 corn cobs, kernels cut off

1½ cups of cooked black beans

1 tsp of chili powder

1/2 tsp of paprika

1/2 tsp of cumin powder

1 cup of soy milk

3 cups of water

1 lime

1 handful of coriander leaves

salt to taste

METHOD

Heat a pot on a high heat. Add the onion and garlic. And saute until golden brown. Add half a cup of water and stir. Add the capsicums, corn kernels, potatoes, and one and a half cups of cooked black beans. Stir well. Add the spices. Stir well. Add one cup of soy milk and three cups of water. Bring to the boil. Reduce the heat and simmer until the potatoes are tender. Add salt to taste. Squeeze the juice of one lime over the top. Serve and top with fresh coriander leaves.

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Tabbouleh, Baked Sweet Potato & Chickpea Salad

Tabbouleh, Baked Sweet Potato & Chickpea Salad

(Serves 4)

INGREDIENTS

2 large sweet potatoes, cut into bite sized cubes

1½ cups cooked chickpeas

2 large tomatoes, finely chopped

½ cup scallions, finely sliced

1 bunch fresh parsley, finely chopped

1 red onion, finely diced

1 handful fresh mint, chopped

¼ cup whole grain couscous

1 tsp salt

juice of 1 lemon

¼ tsp cayenne pepper

METHOD

Preheat the oven to 400°F/200°C.

Place the sweet potato cubes onto a baking sheet and place them in the oven to bake for 20 minutes until cooked through and slightly browned on the edges.

For the couscous:

Place a ¼ cup of whole grain couscous in a bowl and cover with boiling water. Let stand for 10 minutes, just prior to serving.

Place the parsley, mint, tomatoes, scallions, onions, soaked couscous, 1½ cups of cooked chickpeas and the baked sweet potatoes in a salad bowl.

In a separate small bowl add 1 tsp of salt, the juice of 1 lemon juice, ¼ tsp cayenne pepper and mix well with a whisk. Add it to the salad mixture. Mix well and serve.

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Spiced Eggplant Tagine

Spiced Eggplant Tagine

(Serves 4)

INGREDIENTS

2 garlic cloves, sliced

1 red onion, sliced into crescents

4 kipfler potatoes, sliced into rounds

2 large eggplants, cut into bite sized cubes

3 large tomatoes, roughly chopped

2 carrots, grated

1 orange, juiced

2 cups wholemeal couscous

1 tbsp fresh coriander

1 tbsp fresh mint

2 tbsp balsamic vinegar

1 tbsp cumin powder

1 tbsp garam masala

1 cup liquid vegetable stock

salt to taste

2 cups uncooked wholemeal couscous

METHOD

Place the sliced garlic, sliced red onion, sliced potatoes, chopped eggplant, chopped tomato into a large tagine or casserole pot. Add the cumin and garam masala powders.  Add one cup of liquid vegetable stock, then give it a good stir. Place the pot on a heat, add the lid and bring to the boil. Reduce the heat and simmer for about 15 minutes until the eggplant is soft.

After 15 - 20 minutes remove the tagine lid and see if the potatoes are soft. If they are, remove from the heat and season with some salt.

For the couscous:

Cover two cups of wholemeal couscous. with boiling water, cover with a tea towel and let it stand until the tagine is ready.

To serve:

Place the couscous into a casserole dish, fluff it with a fork and spoon the tagine over the top. Add a layer of grated carrot, top with more tagine. Squeeze over the juice of one orange. Top with fresh coriander or mint. Sprinkle with some balsamic vinegar and serve.

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Beetroot, Avocado & Chickpea Salad

Beetroot, Avocado & Chickpea Salad

(Serves 4)

INGREDIENTS

4 fresh beetroot, peeled and chopped into bite sized pieces

2 tbsp balsamic vinegar

2 radish, thinly sliced

1 tbsp grain mustard

1 tbsp apple cider vinegar

½ lemon, juiced

1 avocado, cut into chunks

1 cup cooked chickpeas

salt to taste

METHOD

Place the peeled and chopped beetroot cubes into a saucepan with ¼ cup of water and 1 tbsp balsamic vinegar. Cook on a low heat, cover with a lid and cook until the beetroot is soft. Once cooked, cool the beetroot and set aside.

For the dressing:

Add 1 tbsp grain mustard to a jar with the juice of ½ lemon. Add a pinch of salt, add a lid and shake.

To assemble the salad:

Place the beetroot onto a plate, add some chickpeas, top with avocado chunks, a little more beetroot and then avocado. Drizzle the dressing over the top 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.

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Roasted Cauliflower & Pumpkin Warm Salad with Borlotti Beans

Roasted Cauliflower & Pumpkin Warm Salad with Borlotti Beans

(Serves 4)

INGREDIENTS

1 head of cauliflower, chopped into florets

½ pumpkin, chopped into 2cm dice

¼ cup maple syrup

5 sage leaves, sliced

1½ cups cooked borlotti beans

2 large handfuls of baby spinach leaves

1 tsp ground cumin

1 lemon, juiced

salt to taste

METHOD

Preheat oven to 400ºF (200ºC). Chop the cauliflower into florets and place on a baking tray with sage and salt. Chop the pumpkin into 2cm cubes and place on a baking tray with sage and salt. Drizzle ¼ cup maple syrup over the pumpkin and toss well. Place both trays into the oven and roast for 20 minutes. Place the borlotti beans into a bowl.

Meanwhile place baby spinach leaves onto a large platter. Remove the pumpkin and cauliflower from the oven when golden brown. Place the cooked pumpkin on the spinach leaves, then add the borlotti beans. Sprinkle the ground cumin over the cauliflower and add the cauliflower to the top of the salad. Top with more spinach leaves. Squeeze the juice of one lemon over the salad 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.

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Cauliflower & Pumpkin Curry

Cauliflower & Pumpkin Curry

(Serves 4)

INGREDIENTS

1 onion, finely diced

4 garlic cloves, finely sliced

1 tbsp fresh ginger, grated

1 cup tinned tomatoes

1 small cauliflower, cut into small florets

½ medium pumpkin, chopped into bite sized cubes

1 handful of kale or spinach, shredded

3 cardamom pods

4 cloves

½ tsp cracked pepper

1 tsp turmeric

1 tsp ground cumin

1 tsp coriander

1 tsp chilli powder

1 tsp garam masala

1 cinnamon stick

4 cups liquid vegetable stock

juice of 1 lemon

2 cups cooked brown rice

For the cashew cream:

1 cup pre-soaked cashews

½ lemon

½ cup of water

METHOD

For the cashew cream:

Place 1 cup of pre-soaked cashews into a food processor. Add the juice of 1 lemon and 1 cup of water and puree to a smooth paste.

Heat a pot on a high heat. Add the cardamom pods, cloves, cracked pepper and saute until aromatic. Add the onion and saute until soft and brown. Add a little vegetable stock deglaze the pan, then add the turmeric, ground cumin, coriander powder, chili powder, garam masala and 1 cinnamon stick and stir.

Add the tomatoes, grated ginger and garlic then stir well and cook for a few more minutes into a thick paste. Add the pumpkin add the cauliflower and stir. Add the vegetable stock and cover with a lid. Bring to a boil, stir and reduce the heat to a simmer. Cook until the pumpkin is softened but still firm.

Add the cashew cream to the curry and stir. Add the juice of half a lemon and salt to taste, to the curry. Add the spinach or kale and stir. Serve with brown rice.

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-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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Vegan Paella

Vegan Paella

(Serves 4)

INGREDIENTS

1 onion, diced

2 garlic cloves, crushed

1 pinch saffron, soaked in warm stock

1 lemon, zested

2 cups (220g) short grain brown rice

1 cup cherry tomatoes, halved

1 cup capsicum, diced

4 cups vegetable stock, heated

2 corn cobs, chargrilled

1 handfuls green beans, ends trimmed then diced

1 large handful oyster mushrooms, torn into halves

1 bunch parsley, chopped

1 tsp smoked paprika

METHOD

Chargrill the corn cobs over an open flame, then cut the corn kernels off the cobs. Place the uncooked arborio rice in a bowl. Heat the vegetable stock in a saucepan.

Add a splash of vegetable stock to a hot frypan. Add the onions and sauté for 2 minutes. Add the oyster mushrooms and season with salt and pepper. Continue to stir fry over a high heat. Add the chopped capsicum, the lemon zest and then 2 cups of uncooked arborio rice. Stir well to coat the rice grains. Add the soaked saffron and stir. Add one cup of the vegetable stock. Continue to stir until the liquid is absorbed. When the stock has been absorbed add the remainder of the stock at a time. Cover with a lid and allow to cook on a very low heat until rice is cooked and the stock is absorbed. Remove the lid and stir. Add the tomatoes, corn and beans. Cover and cook for a further 5 minutes to form a crust on the bottom of the pan. Remove the lid then stir and serve the crunchy rice from the pan. Sprinkle with paprika and chopped parsley 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.

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