• Brussels Sprouts, Pistachio, and Cranberry Salad

    As a child, Brussels sprouts were probably my most hated vegetable. Actually, I think they were the only vegetable I hated. I could only eat them if I had equal amounts of butter to vegetable. Since then, I’ve eaten them in restaurants and actually like these very cute mini cabbages. However, I think this is the first time I have ever willing parted with money at the market and bought them.

    Ingredients

    500g Brussels sprouts.
    1/2 cup shelled pistachio nuts
    1/2 cup dried cranberries
    1 spring onion/shallot stalk (green and white part)

    Method

    Drop Brussels sprouts into a pot of boiling salted water. Blanch for a few a minute or two with the lid off. Keeping the lid off is important for the greens to retain their colour.
    Remove from heat while still crunchy and drain. Chop the spring onion into slices. Halve the baby cabbages and toss in a bowl with cranberries, pistachios and spring onion. Make the dressing and mix well.

    Dressing

    1/4 cup fresh squeezed lemon or orange juice
    1/4 cup extra virgin olive oil
    1 tbs cider vinegar
    1 tsp Dijon mustard
    1 clove garlic
    Salt & black pepper
    1 tbs of maple syrup if you have used lemon juice. If you’ve used orange juice then it’s probably sweet enough.

    Method

    Shake well in a screw top glass jar. Pour half the dressing onto the salad and toss. Serve the remaining dressing to guests in the jar should they wish to add more.

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    By Natalie Prigoone

    For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • Sexy Salads ™️  Featuring Red Vein Sorrel

    Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.

    Ingredients for the Salad:

    • Red Vein Sorrel
    • Purple Cauliflower
    • 1 Lemon
    • 1 small butternut squash
    •  Watermelon radishes
    • Avocados

    Directions:

    First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.

    Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.

    Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.

    Next, cut the squash into thin slices using a mandoline.

    Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.

    Next, use a grater to grate your watermelon radish (desired amount).

    Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.

    Ingredients for the dressing:

    • 1 small piece of ginger
    • 1 cup grated carrot
    • 4 tbs olive oil
    • 3 tbs coconut vinegar
    • 1 tbs Tamari
    • Pinch of salt
    • Water to help reach desired consistency

    BLEND WELL

    Recipe by Adam Kenworthy

    Follow Adam on Instagram (@adamkenworthy) where he’s constantly posting new and exciting dishes, drinks and snacks and check out his facebook page for some more long form recipes. Plus, check out some of his amazing recipes on Omstars!

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  • 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

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  • Smokey Vegan Black Bean Burger

    Burger anyone? A lot of people believe that if you’re a vegan or a vegetarian, you can’t enjoy a good burger. Oh how wrong they are. We like to think that burgers are actually a vegan specialty! If you’ve been missing good burgers in your life, or maybe haven’t found one you love just yet, give Natalie’s Smokey Vegan Black Bean Burger a try and let us know what you think.

    Ingredients

    400g cooked black beans (rinsed)
    100g cooked brown rice
    1 small onion
    75g walnuts
    1/4 cup fresh coriander leaves
    3 tbs barbecue sauce
    1 tsp smoked paprika
    1/4 tsp cayenne pepper
    1 chia egg
    Salt and pepper to taste
    Olive or coconut oil for frying.

    Method

    Start by making the chia egg so it has time to gelatinise. ‘What is a chia egg?’ I hear you ask? A chia egg is a great substitute for a whole egg and acts to bind the mixture together. Simply stir 1 tbs chia seeds with 3 tbs of water and allow to absorb for 10 minutes or so. You could use a whole egg. But either way you’ll have the added benefit of increasing the protein content.

    Next, place walnuts in a clean frypan and toast (dry fry) on a medium low heat until browned. Set aside to cool.

    Dice the onion finely and fry in a little oil until browned. Grind the walnuts in a spice grinder until it resembles bread crumbs. Add the spices to the onions and cook.

    Add the sauce, cooked rice and cooked black beans to the pan. Mix all ingredients well, including the nuts, chopped coriander and chia egg. Mash some of the beans to help combine. Taste and season. Shape into 6 round burger patties and refrigerate or freeze until needed.

    Chilling, helps them keep their shape. Pan fry 3 at a time in a little oil on medium heat for 3 minutes each side. Only turning once.

    Finish off in the oven for 5 or 10 minutes. Serve as you would your favourite burger. Try slow caramelised onions as above.

    Or serve this with chunks for fresh avocado and vine ripened tomatoes, fresh rocket an a dollop of fruit chutney.

    Eat more vegetables. Eat more plants. Its so easy to eat a plant based diet that tastes this good. Check out my other burger recipes like Roasted Carrot & Lentil Burgers and Dukkah Beetroot Burgers. 

    By Natalie Prigoone

  • Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce

    Not only is Vegan Gnocchi possible, but it’s also very tasty! P We got this recipe for Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce from Chef Adam Kenworthy, and we think you’re really going to like it. Plus it’s gluten-free! These delicious, pillowy morsels are made from russet potatoes and butternut squash. Give his recipe a try, then check him out on Instagram for more vegan inspiration.

    Gnocchi
    2 med sized russet potatoes
    1 half large butternut squash
    3/4 cup bobs GF flour blend
    2 tbs extra virgin olive oil
    2 tsp sea salt
    1 tsp black pepper

    Directions
    Roast potatoes and butternut squash. Once cooked use grater to break down potato and squash. Mix in olive oil, salt, pepper, gf flour blend, kneed until dough forms. Add the gnocchi to boiling water and reduce the temperature, it will float once it’s cooked. Strain then, add to hot oiled pan and sear both sides to give a crispy texture.

    Leek Sauce
    1 Leek Finely chopped
    2 tbs coconut oil
    1 can coconut milk
    Clear rum
    2 cloves garlic
    1 tbs turmeric powder
    2 tbs coconut sugar
    Salt to taste

    Directions
    Sautée leeks in coconut oil, once they are cooked add a little rum. Ignite and burn off alcohol. After add minced garlic and coconut sugar. Allow to cook together. Add coconut milk and turmeric powder. Finish with salt to taste.

    By Adam Kenworthy

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  • Zucchini Roll Up, Over a Bed of Arugula

    What’s for lunch? Chef Adam Kenworthy’s Zucchini Roll Up Over a Bed of Wild Arugula! These zucchini roll ups are stuffed with roasted garlic and sweet potato, served over a bed of wild arugula, topped with a Tahini vinaigrette, some chopped basil and toasted sunflower seeds. Explore the full recipe, then give it a try and let us know what you think!

    Ingredients

    1-2 Zucchini

    1 large sweet potato

    3 cloves of garlic

    1 Tbs Olive Oil

    Salt to taste

    Arugula

    Tahini Dressing

    Sunflower seeds

    Chopped Basil

    Directions

    1. Mandolin zucchini into thin lengthwise cross sections using the flesh on the outside and avoiding the center seeded area.
    2. Peel sweet potato and cut into small squares
    3. Add 2 tbsp olive oil to a heated pan.
    4. When oil is hot, add sweet potato and 3 cloves of minced garlic.
    5. Once Sweet Potato starts to brown reduce heat, add salt to taste, stir well and keep cooking for another 5 minutes, then set aside
    6. Take approximately five zucchini slices and line them so they are overlapping. Put 2-3 tablespoons of sweet potato filling inside and roll up tightly and evenly.
    7. Put the zucchini roll ups onto a baking sheet and into the oven for 8-10 minutes at 300F.
    8. Remove from the oven, then place over a bed of arugula, top with Tahini dressing and sprinkle with sunflower seeds

    Tahini dressing
    Tahini
    Olive oil
    Apple cider vinegar
    Lemon juice
    Salt
    Cracked pepper
    Water (to thin)
    Sweetener (of your choice, optional —> to soften up the bitterness of the tahini.

    By Adam Kenworth

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