• Stuffed Eggplant

    When it comes to cooking, Eggplant is most commonly prepared like a vegetable, even though botanically speaking, it’s technically a berry. You probably won’t find us eating raw eggplant like we would raw blueberries any time soon, but we’re definitely going to try Adam Kenworthy’s Stuffed Eggplant ASAP!

    Gather up the following ingredients and then follow the instructions below to give this dish a try. Keep in mind, Adam is a big fan of cooking to taste so many of the ingredients are not given with exact measurements. Add more or less of each ingredient depending on your own tastes and what you prefer. This is how you learn to cook!

    EGGPLANT MARINADE INGREDIENTS

    Olive oil
    Coconut Aminos
    Smoked paprika
    Salt
    Red pepper flakes

     

    MAIN DISH INGREDIENTS

    Italian eggplant
    quinoa
    chopped shishito
    romanesco
    shallot
    pine nuts
    mint
    curly parsley
    olive oil
    coconut vinegar
    coconut aminos
    salt to taste.
    METHOD

    To start, pre-heat your oven to 400 degrees, then cut your eggplant in half and score the meat before placing it on baking tray.

    Pour a drizzle of olive oil into a pan (enough to coat) and add the smoked paprika, and red pepper flakes. Cook until fragrant, then add the mixture to a bowl, before whisking in the Coconut Aminos (about ¼ cup)

    Whisk together all of the marinade ingredients and pour the mixture over your eggplant.

    Roast the marinated eggplant until softened and golden brown. About 25 to 30 minutes.
    Next, cook your quinoa according to the package instructions.

    While the Quinoa and the Eggplant cook, begin chopping and sautéing your other veggies (Shallot, Shishito peppers, Romanesco).

    Add your sautéd veggies, and fresh herbs to the quinoa and toss in a drizzle of coconut vinegar and a drizzle of coconut aminos. Add salt to taste.

    When the eggplant is ready, plate it and top it with your quinoa mixture and pine nuts.

    Top with a chimichurri. (optional) and enjoy.

    Recipe by Adam Kenworthy

  • Roasted Beetroot Burger

    Whoever said Vegans couldn’t enjoy a delicious burger was wrong – very wrong! These day’s it seems like our options for plant based burgers are virtually unlimited. From black bean burgers, to portobello mushroom burgers and more, there’s a vegan burger for everyone. One thing we’ve noticed is that Beetroot Burgers are on the rise for their juicy, real-burger-like consistency, and their amazing flavor. So, when we found Natalie Prigoone’s recipe for a beetroot burger, we just had to share.

    What you’ll need to make this tasty burger is just a few simple ingredients and about an hour of your time. You can eat this burger on a bun with all your favorite fixings or over a salad with a complimentary dressing. Either way, you’ll enjoy every bite from start to finish. Head to the store to gather these ingredients, then get started and let us know what you think!

    Ingredients for Beetroot Burger

    500g beetroot (for me this one one giant beetroot)
    1/2 cup of cooked brown rice
    1/2 cup of cooked orange lentils/split peas
    1/2 cup of cooked dark quinoa
    4 cloves garlic
    1 cup of dukkah spice mix (see link)

     

    Method

    Preheat oven to 200 degree Celicus. Wash and trim your beetroot. I sliced my one large beetroot into quarters to reduce cooking time. Roast your beetroot in the oven for about 40 minutes or until soft. Allow to cool before grating. Make Dukkah (see below) and add the whole contents to the grated beetroot. Chop garlic and mix everything well with a wooden spoon. Shape into 6 patties. Chill in the refrigerator or freeze until needed.

    These burgers will hold their shape much better while pan frying if chilled first.

    Serve your burgers for your family at dinner, or share them with your friends at your next barbecue. Either way, they’re sure to be a major hit!

    Recipe by Natalie Prigoone

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

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  • Sautéed Broccoli with Toasted Pine Nuts & Tahini Vinaigrette

    A lot of people think that being a vegan means less options for what you can eat, but that just simply isn’t true. Especially when we have amazing food experts, like Adam Kenworthy, showing us how to make creative new dishes, and dress up old favorites. Like this super simple sautéed broccoli with toasted pine nuts and a tahini vinaigrette! Whether you’re a fan of this cruciferous vegetable or not, this recipe is one you’ll want to make again and again.

    Try it as a side dish, as part of a veggie salad, or even as a snack. All you need is one head of broccoli, a small handful of pine nuts, some tahini, a splash of olive oil and apple cider vinegar, plus a little salt.

    Put it all together and you’ve got a tasty plate that’s loaded with nutrients. Use this simple recipe to give it a try at home. Adam Kenworthy is a big fan of cooking to taste, so play around with it and really make it your own.

    Dressing Ingredients

    a small spoonful of Tahini
    a drizzle of olive oil
    a small spoonful of apple cider vinegar
    Salt to taste
    Water (optional) to create desired consistency

    Method

    First, heat about 2 inches of water in a large sauté pan on medium heat.

    Then chop up your broccoli into bite sized pieces and add it to the pan. Sauté until tender.

    Next make your dressing. Add all ingredients to a small food processor or blender and combine until you meet your desired consistency. Be sure to taste as you go, adding additional amounts of the ingredients as needed based on your preferences.

    Plate your broccoli, then drizzle your dressing all over the veggies, and top it all off with the toasted pine nuts.

    Serve and enjoy!

    Recipe by Adam Kenworthy

     

    Start Cooking With Adam Kenworthy on Omstars

  • VEGAN + DAIRY-FREE MATCHA LATTE SMOOTHIE BOWL

    Coffee is a beloved, energy enhancing beverage that is consumed by many people around the world, but these days, people are looking for other options and luckily, there is a new kid on the block stepping into the limelight. We’ve been seeing matcha lattes, matcha cookies, and matcha smoothies all over social media, and for good reason. For those that don’t love or do well on coffee, matcha offers a creamy alternative that is lower in caffeine and higher in antioxidants.

    How is matcha different from regular green tea, you ask? Good question!

    While matcha and green tea are derived from the same plant, matcha is made from de-stemmed and de-veined green tea leaves and then ground into a smooth powder. Unlike it’s counterpart that can be harvested with a machine, matcha must be harvested by hand requiring more time and care. Unlike green tea leaves left in the sun to dry, matcha leaves are placed in the shade which contributes to the rich green color and more nutrient dense nutritional profile.

    So, when you slowly sip on your matcha latte savoring the subtle sweetness and rich, velvety, creaminess, you are also receiving:

    • 10x’s the amount of antioxidants than green tea
    • steady, grounded energy
    • metabolic boost
    • a dose of chlorophyll, a natural detoxifier for the body
    • feel good, relaxed mood

    But you don’t just have to sip on this tasty treat. You can also use it to make a delicious smoothie bowl! give this recipe from Naomi Seifter and our friends at Picnik Austin a try.

    Ingredients:

    • 1 cup frozen spinach
    • 1 frozen banana
    • 1 cup Picnik Golden Milk Matcha Latte
    • 1/2 avocado
    • Topped with fresh berries, grain-free granola, banana, and coconut flakes

    Directions:

    Combine the first four ingredients in your blender and give it a whirl. Then pour it out into a bowl and top it off with all of the superfoods of your heart’s choosing!

     

    Recipe from Naomi Seifter & Picnik Austin

     

    Find More Vegan Recipes on OMstars

     

  • Apple and Fennel Soup

    Soup Season is officially here! It’s fall in the United States and as the weather starts to get cooler, the idea of curling up with a hot bowl of soup just gets more and more appealing. Good thing we know so many amazing foodies out there who have such delicious plant based recipes for us to try. We love this Apple and Fennel Soup by Lee Holmes and we just know you will too!

    This recipe serves 4. Give it a try and let us know what you think!

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 brown onion, peeled and diced
    • 2 celery stalks, roughly chopped
    • 3 garlic cloves, finely chopped
    • 4 small fennel bulbs, with fronds
    • 1 teaspoon dijon mustard (optional)
    • 1 litre (35 fl oz/4 cups) good-quality vegetable broth
    • 4 seasonal apples peeled and chopped
    • juice of 1 lemon
    • coconut cream or coconut yoghurt, to serve

    Directions

    Heat the olive oil in a large stockpot or saucepan over medium heat. Sauté the onion, celery and garlic for 3–4 minutes, or until softened.

    Meanwhile, remove the fronds from the fennel and reserve for garnishing. Dice the fennel bulbs and set aside.

    Add the mustard to the pan, stirring well. Stir in the stock, fennel and apple. Bring to the boil, then reduce the heat to a simmer.

    Cover and cook for 30–35 minutes, or until the fennel is tender.

    Leave to cool slightly, then purée the soup using a food processor or hand-held stick blender. Whisk in the lemon juice, then season to taste with sea salt and freshly ground black pepper.

    Gently reheat the soup, if needed.

    Ladle into bowls, add a swirl of coconut cream, garnish with the reserved fennel fronds and serve.

    NOTE: I’ve also garnished the soup with slices of dried apple.

    Simply roast some thinly sliced apple pieces in a 160°C (315°F) oven for 15–20 minutes, until dried.

     

    By Lee Holmes

    Follower her on instagram @leesupercharged 

    Check out Lee’s website superchargedfoods.com

    Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

    More Plant-Based Recipes On OMstars

  • ROASTED CAULIFLOWER, FENNEL AND GINGER SOUP

    I’ve created this roasted cauliflower, fennel and ginger soup to provide a super simple, delicious and healthy soup that’s brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity this winter. It’s the perfect soup for when you feel a sniffle coming on or you feel like something a little zestier than your run-of-the-mill vegetable soup. But to be totally honest, you don’t need a special occasion to whip up this magic – it’s the kind of soup you could have every single day. It’s my everyday kind of soup.

    What makes this an all-star soup?

    Fennel loves looking after your bones and can even improve your skin health. If you’re feeling a little bit sluggish, it can help aid digestion and improve your mood and that’s always a bonus.

    Ginger is a bit of a zesty character but not one to be missed in this mighty trio! Single-handedly helping to fight off inflammation, whilst ginger can be very zesty, it’ll always be there to pick up the pieces if you’re feeling nauseous or experiencing muscle soreness.

    Finally, cauliflower is the head-honcho in this bowl of goodness. Full of vitamins and minerals to improve your overall health and  high in anti-inflammatory properties to keep you fighting winter bugs all pretty much year long, cauliflower is a long standing ingredient in this soup!

    Add these three together and you’ve got quite the combination.

    Roasted cauliflower, fennel and ginger soup 

    Ingredients:

    • 1 red onion quartered
    • 4 garlic cloves
    • ½ head large cauliflower (cut into florets)
    • 2 fennel bulbs chopped and cored
    • 500 gms stock of choice
    • 3 tbs hummus (optional, I had this in the fridge)
    •  1 TBS Golden Gut Blend   (or use 1 tsp tumeric and pinch cinnamon and black pepper)
    • 1 tsp sage leaves
    • pinch fennel seeds
    • 2 tbs wheat free tamari
    • 2 tbs lemon
    • 1 knob ginger (peeled)

    Method:

    • Preheat oven to 200 degrees Celsius
    • On a baking tray place red onion, garlic cloves, cauliflower and the fennel.
    • Bake for 30-35 minutes until crispy.
    • Remove from the oven and place in a blender with remaining ingredients.
    • Blend until creamy.
    • Pour into heavy bottomed saucepan and place on stovetop.
    • Heat through on low to allow flavours to meld.
    • Season to taste.
    • Let cool slightly and serve warm.
    • Decorate with fennel fronds.

    Happy cooking!

    By Lee Holmes

    Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

    Find More Vegan Recipes on OMstars

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  • Hemp Tabbouleh

    Now that it’s officially legal to eat Hemp in Australia I’m happy to make my recipe public. However you spell tabouli / tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in this dish, but Hemp seeds have such a wonderful nutty flavour that I’ve added more than I would if it were a straight substitute for burgul.

    For those not in the know, tabouleh is traditionally made by soaking cracked wheat or burgul, not only is wheat not that good for you but this step is time consuming.  Additionaly, not only does my recipe save you time in the kitchen, but it is higher in protein.  Sounds like winning to me.

    Ingredients

    1/2 cup Hemp Seeds

    2 cups chopped parsley

    1 cup chopped mint leaves

    1 stalk of spring onion chopped  (or white onion)

    3 vine ripened tomatoes

    1 clove garlic

    1 lemon juiced

    1/4 cup extra virginolive oil

    salt & pepper to taste

     

    Method

    Wash herbs and pat dry.  Chop herbs finely and place into a mixing bowl. Finely dice tomatoes and onion. Squeeze lemon and garlic and place in bowl with the other ingredients. Stir in Hemp and drizzle on olive oil.  Serve immediately or even allow the flavours to marinate and meddle for awhile.  That’s the beauty of this dish, it improves with time.  Serve on it’s own or as an accompaniment to vegan burgers.

    By Natalie Prigoone

     

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

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  • RAW MINI LIME TARTS

     I love this raw recipe because it’s SO much easier to make than a baked one!  This crazy dairy-free, gluten-free, vegan remake of your favourite traditional dessert is one not to miss. Oh, and for those of you who don’t like to share, especially when it comes to dessert, you can make these raw lime tarts mini-sized and enjoy one by yourself! That’ll teach you – dessert stealers. I hope you love these Raw Lime Tarts as much as I do!

    There’s something about lime tarts that make me really happy. They’re equally creamy and tarty, tangy and sweet, satisfying and crisp with a crumbly texture.

    I’d like to say my Lime Tarts are the perfect dessert for the warmer seasons of the year, but really, they’re a good all-year rounder; so friends in the Southern hemisphere, it’s time to get on these!

    Ingredients

    Base

    Filling

    • 250ml coconut cream
    • 3 tablespoons cacao butter
    • 10 drops liquid stevia
    • 1 vanilla bean, seeds scraped
    • Zest of two limes and juice of one

    Method

    1. Grease 8 individual tart tins with a light layer of coconut oil.
    2. To make the base, combine cashews, coconut, coconut oil, rice malt syrup and powder in a food processor until a crumbly dough forms.
    3. Neatly press into the tart tins and place in the freezer for two hours to set.
    4. After 1 ½ hours, prepare the filling by gently heating coconut cream and cacao butter in a small saucepan over a low heat. Transfer to a bowl and stir in stevia, vanilla and lime. Place bowl in the freezer for 15 minutes to let it cool slightly.
    5. To assemble the tarts, carefully pour filling into the tart shells and leave to set in the fridge for at least 1 hour or until needed. Serve with extra lime slices, lime zest and a dollop of coconut yoghurt if desired!

    By Lee Holmes

    Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

    Find More Raw Vegan Recipes on OMstars

    See More Recipes From Lee

     

  • Blackberry, Ginger & Shiso Sorbet

    Summer is winding down, but there’s still plenty of heat to go around. Lot’s of water and the occasional cool treat are great for beating the heat. That’s why we love this Blackberry Sorbet by Adam Kenworthy. It’s light, it’s sweet, plus it’s nice and cool. Perfect for a hot summer after noon, or an evening treat. For the best results, we recommend using an ice cream maker, but it’s definitely not necessary. Give this one a try and let us know what you think! Plus, stay tuned for Adam’s new plant-based cooking series, coming soon to OMstars – The Yoga Network!

    RECIPE

    1 cup water
    4 cups fresh blackberries
    1/3 cup of sugar
    1 lemon juiced
    1/2 tsp salt
    1 slice of ginger
    1 shiso leaf

    Directions
    – Bring water to boil, add sugar and dissolve. Add one piece of sliced ginger. Remove from heat, set aside to let cool.
    – Add blackberries to a pot or pan. Add a little salt. Heat on medium. Mash to help release the juice and continue to cook to a concentrate.
    – Pour blackberries into a strainer to separate the seeds and the juice. The longer you cook the less juice you will have. But works great with a thicker concentrate as well.
    – Remove ginger piece from the simple syrup. Pour into a blender. Mix on low. Incorporate the blackberry juice/concentrate. Add lemon juice and shiso leaf.
    – To freeze. You can use an ice cream maker. Or you can also pour into an airtight container and place in the freezer. Both work great. Ice cream maker will make it extra soft & creamy. Let thaw lightly before serving.

    By Adam Kenworthy

    Chef Adam Kenworthy vegan recipes on OMstars

    Adam is a private chef & healthy living coach who divides his time between working in New York City and Nicaragua, where he has founded a non-profit organic fruit farm (Finca Santa Marta.) In his spare time, he can be found trail running in Central park and finding serenity in the waves of Long Island.

  • Lemon & Coconut Truffles

    Natalie Prigoone is always coming up with recipes that are simple to make and delicious to eat! These coconut bliss balls (originally shared on her instagram) make the perfect low commitment treat. So the next time you need to satisfy a sweet tooth craving, skip the cake! Take the time to whip up these decadent, sugar-free truffles, and you’ll get all the satisfaction with none of the guilt.

    To make these truffles you will need to make sure your coconut paste is soft. Hint: if you live in a colder climate, you may want to warm the jar In hot water first.

    Ingredients

    2 cups desiccated coconut
    1/4 cup coconut paste
    1/4 cup rice malt syrup
    Zest and juice of 1 large lemon

    Method

    Blend all ingredients in a food processor. Scrape down sides and blend again. Squeeze mixture into small balls and shape into smooth spheres. Taste for flavour and texture. Adjust to your liking.
    Sometimes I add more lemon rind from an additional lemon if I have one lying around. The binding agent is the syrup and the coconut paste. Enjoy.

    By Natalie Prigoone

    Want more easy to make, recipes that don’t’ require any cooking, just like this? Then you’ll want to check out Natalie Prigoone’s video recipes on her show, The Great Uncooking, available only on OMstars – The Yoga Network! Natalie offers a variety of recipes that are all vegan, sugar-free, gluten-free, and completely raw (aka, there’s no cooking involved). From snacks and appetizers to full blown meals and desserts, you’ll find raw vegan recipes for every meal of the day.

    Plus, be sure to check out the other amazing vegan foodies featured on OMstars, like Devyn Howard, Jasmine Briones, Yuko Nakamoto and more! Get instant access to every video-recipe we offer (plus yoga classes, insight courses, fun cultural shows and more!) when you complete your subscription today. Click the button to sign up now!

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