• Plant-Based Holiday Feast

    The Omstars family and friends have put together some of their favorite dishes this holiday season to create a plant-based feast the entire family will enjoy! Some recipes are easy to whip up, while others take a little more time.  Either way, you’ll have options to make a delicious, vegan holiday dinner.

    Vegan Tempeh Holiday Loaf by Natalie Matthews

    Ingredients

    • 1 cup minced onion
    • 1/2 cup vegetable broth or water
    • 2 cups minced mushrooms
    • 1/2 cup minced celery
    • 2 garlic cloves, minced
    • 3 cups crumbled unseasoned tempeh
    • 2 cups cubed sweet potato, steamed
    • 1 tablespoon minced Italian parsley
    • 1 tablespoon minced rosemary
    • 1 tablespoon minced thyme
    • 1 tablespoon liquid aminos
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon salt

    Instructions

    1. Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper.
    2. In a large pot, add vegetable broth and onions.
    3. Cook onions for 3 minutes on medium heat until translucent.
    4. Add mushrooms, celery, and garlic.  Cook for 3 minutes or until the mushrooms begin to shrink.
    5. Remove pot from heat and add tempeh, sweet potatoes, parsley, rosemary, thyme, liquid aminos, garlic powder, onion powder, and salt.  Mash with a potato masher until all the ingredients are well combined and have a sticky consistency
    6. Press the tempeh mixture into the loaf pan making sure to pack it very tightly.
    7. Bake loaf for an hour.
    8. Remove from the oven and let cool for 15 minutes at room temperature.
    9. Flip loaf onto a serving tray, cut, serve, and cover with some delicious Smokey Maple BBQ Sauce.  Enjoy!
    10. For more awesome recipes and videos check out Natalie Matthew’s website!

    Easy Channa Masala Pot Pie by Jodi Lane

    Pot Pie Crust

    • 2 cups flour
    • 1/4  tsp salt
    • 2/3 cup vegan butter
    • 4-5 tbsp water

    Crust – Instructions

    • Add flour and salt in a bowl
    • Grate cold vegan butter into dry ingredients
    • Mix ingredients by hand until mixture becomes crumbles
    • Add water 1 tbsp at a time until you can form a dough ball
    • Refrigerate before use
    • Roll out to fit the baking dish, making a top crust and bottom.

    Filling – ingredients

    Filling – instructions

    • Add filling mixture into baking dish with pie crust
    • Add top crust to baking dish and cut a few slits on top
    • Place in preheated 475 degree oven and bake until golden brown
    • Check every 20 minutes, but it could take about 50 minutes to full cook crust

    Roasted Brussels Sprouts with Oyster Mushrooms by Laina Jacobs

    Ingredients

    • 16 oz Brussels sprouts
    • 2 cloves garlic
    • 8 oz oyster mushrooms
    • 2 tbsp vegan butter
    • 2 tbsp olive oil
    • Salt and pepper

    Directions

    • Preheat the oven to 425°F. Trim and halve the Brussels sprouts. Peel and slice the garlic. wipe the oyster mushrooms clean of any dirt with a damp paper towel and trim the tough stems.
    • Transfer the halved Brussels sprouts to a baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast sprouts until tender and crispy in places, about 12 to 15 minutes.
    • Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Once the oil is hot, add the oyster mushrooms and cook, stirring occasionally, until browned in places, about 5 to 6 minutes. Sprinkle mushrooms with salt and pepper and transfer to a plate. Cover to keep warm.
    • Add the sliced garlic to the skillet and cook until the garlic is softened, about 2 to 3 minutes. Stir in the butter and cook for 1 minute
    • Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic butter and gently toss until well coated.

    Vegan Southern-style Collard Greens by Lovelyn Bettison

    Ingredients

    • 2 pounds collard greens
    • 3 cloves garlic
    • 1 small onion chopped
    • 3 cups stock (I use vegan chicken stock, but veggie stock works too or water if you’re in a pinch)
    • 2 tablespoons Cider Vinegar
    • ½ teaspoon brown sugar
    • ¼ teaspoon liquid smoke
    • ½ teaspoon red pepper flakes
    • Salt and pepper to taste

    Directions

    • Wash greens well and remove the stems.
    • Add all ingredients to pot and bring to boil.
    • Turn down and simmer on low heat for an hour or until the greens are tender.
    • Add more water if necessary.
    • When the greens are tender serve with hot sauce.

    Homemade Vegan Biscuits by Jodi Lane

    Ingredients

    • 1 tbsp Apple Cider Vinegar
    • 1-1/2 cups Oatmilk
    • 2 cups Oat Flour
    • 1 tsp rosemary
    • 2 tsp Baking Powder
    • 1/2 tsp salt
    • 1/2 cup Vegan Butter or Coconut Oil

    Directions

    • Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)
    • Mix all dry ingredients in large bowl and mix well
    • Combine all ingredients and mix well
    • Spray muffin pan with oil or coconut oil spray
    • Pour batter into muffin pan (the batter is a little more sticky with this recipe and requires a muffin tin)
    • Place in preheated 425 degree oven and bake approximately 15-20 minutes

    Roasted Honeynut Squash by Natalie Matthews 

    Ingredients

    • 4 honeynut squash, sliced in half lengthwise and deseeded
    • coconut oil non-stick cooking spray (optional)

    For the Quinoa Salad

    • 1 1/2 cups cooked quinoa (1/2 cup dry, cook according to package)
    • 1/4 cup chopped parsley
    • 1/4 cup pumpkin seeds
    • 1/4 cup raisins
    • 1/4 cup chopped sundried tomatoes
    • 1 1/2 tablespoons lemon juice
    • 1/4 cup Maple Lemon Tahini Dressing

    Instructions

    • Preheat the oven to 400°F and line a baking sheet with parchment paper.
    • Place the sliced and deseeded squash on the lined baking sheet.
    • Lightly spray the squash with the optional coconut oil and roast for 30-35 minutes.
    • While the squash is roasting, make the filling.  In a mixing bowl, add cooked quinoa, parsley, pumpkin seeds, raisins, tomatoes, and lemon juice.  Stir until all the ingredients are well combined.
    • Remove squash from the oven and scoop 1/4 cup of quinoa mixture into each half.
    • Drizzle a generous amount of the Maple Lemon Tahini Dressing, serve, and enjoy.
    • For more awesome recipes and videos check out Natalie Matthew’s website!

    Cupcakes with Vegan Buttercream Icing by Jodi Lane

    Cupcakes – Ingredients

    • 1 tbsp Apple Cider Vinegar
    • 1-1/2 cups Oatmilk
    • 2 cups Oat Flour
    • 3/4 cup Powder Sugar
    • 1/4 cup Coconut Sugar (or any sugar)
    • 2 tsp Baking Powder
    • 1/2 tsp salt
    • 1/2 cup Vegan Butter or Coconut Oil
    • 1-1/4 tsps Vanilla Extract

    Cupcakes – Directions

    • Put Apple Cider Vinegar and Vanilla in Oat Milk, and set aside for at least 5 minutes (this allows the oat milk to curdle)
    • Mix all dry ingredients in large bowl and mix well
    • Combine all ingredients and mix well
    • Spray cupcake pan with oil or coconut oil spray
    • Pour batter into cupcake pan
    • Place in preheated 425 degree oven and bake approximately 15-20 minutes

    Icing – Ingredients

    • 1/2 Cup Vegan Butter
    • Powdered Sugar
    • 1/4 cup Oat Flour
    • Splash of Oat Milk

    Icing – Directions

    • Melt vegan butter slight
    • Whip butter until fluffy
    • Add powdered sugar 1/4 cup at a time
    • Whip until you receive the desired fluffy texture. Electric hand mixers work great and quickly

    Moomow’s Magical Vegan Holiday Tiramisu by Jodi Lane

    Building the Tiramisu Layers

    Cocoa Powder – Ingredients

    • The easiest of the layers, you can use any cocoa you like. Dark is my favorite.

    Cocoa Powder – Directions

    • You will want to use a sieve to sift an even dusting for the layers.

     Vegan Lady Fingers Cake – Ingredients

    • 1 Tbsp Apple Cider Vinegar (with mother)
    • 1-1/2 Cup Oat Mylk (or any vegan mylk), room temperature
    • 1-1/4 Teaspoons Vanilla Extract
    • ½-Cup Vegan Butter, softened
    • 2-Cup All-Purpose Flour
    • ¾-Cup Bone Char Free Powdered Sugar
    • ¼-Cup Coconut Sugar
    • 2 Teaspoons Baking Powder
    • ½ Teaspoon Salt

     Vegan Lady Fingers Cake – Directions

    • Mix Apple Cider Vinegar, Vanilla, and Oat milk in a bowl then set aside.
    • Mix all dry ingredients in separate large mixing bowl.
    • Add softened, vegan butter to Apple Cider Vinegar, Vanilla, and Oat Mylk mixture.
    • Mix wet ingredients with dry ingredients, combining thoroughly.
    • In a coconut-oil-greased 13”X9” baking dish, pour cake batter in.
    • Bake at 350-degrees for approximately 15-20 minutes or until golden brown.
    • Remove from the oven and allow Vegan Lady Fingers Cake to cool.
    • Once cooled, cut cake into 4-5”X1” strips.
    • Brew up some STRONG coffee/espresso, and set aside to cool.

    Vegan Aquafaba Buttercream Icing – Ingredients

    • 2 Cans (of chickpeas) worth of Aquafaba (chickpea liquid)
    • 2 to 3 Cups Powdered Sugar
    • 3/4-Cup Vegan Butter, softened
    • 2 Teaspoons Vanilla Extract
    • 1/4-Cup Oat Flour (as needed)

    Vegan Aquafaba Buttercream Icing – Directions

    • In mixing bowl, beat aquafaba until it resembles meringue, and then set aside.
    • In a separate mixing bowl, beat softened Vegan Butter until fluffy.
    • Mix in powdered sugar and vanilla slowly. You may not need all 2 to 3 cups of powdered sugar.
    • Mix until it resembles velvety buttercream frosting. Give it a little taste test, why don’t you?
    • If the buttercream has a loose consistency, add some oat flour at this time, and mix well.
    • Using a baking spatula, slowly fold in aquafaba into buttercream frosting.
    • The mixture will have a whipped, smooth consistency, and taste incredible.
    • TIP: When you make frosting of any kind, get a fantastic-tasting sugar, especially when using powdered sugars.

    Layer Assembly

    • Evenly dust the bottom of a 9”X9” dish with cocoa powder.
    • Dip lady fingers into espresso, and layer side-by-side, on top of the cocoa powder.
    • Add a layer of Vegan Aquafaba Buttercream Icing on top of espresso-soaked lady fingers.
    • Another dusting of cocoa powder on top of the icing layer.
    • Another layer of lady fingers.
    • Another layer of icing.
    • And finally, a dusting of cocoa powder to finish it off.
    • Place finished dessert in the ‘fridge for about an hour to set up perfectly.
    • Serve, and enjoy.

    by Omstars Family & Friends

  • Cooking with Kino: Vegan Walnut Banana Fruit Bread

    While it’s not a crisis of food shortage right now, it kind of feels like one. With most of us confined to our homes and lines snaking around outside grocery stories, I’ve been inspired to minimize food waste even more. When I had a bunch of bananas that were turning bad I decided to make banana bread!

    I shared my creation on Instagram and got flooded with recipe requests. So, here it is below. But, before you follow it precisely you should know that I don’t exactly measure things. I have a feel for measurements and go with approximates. The most important thing is to check on the banana bread and be sure not to overcook it.

    Ingredients

    • 6 overripe bananas (can be refrigerated but don’t have to be)
    • 2 1/5 cups of flour (any flour will do, but I used Quinoa flour)
    • 1/2 cup of coconut oil (or your favorite cooking oil)
    • 1 teaspoon of salt
    • 1 teaspoon of baking soda
    • 1/2 cup of brown sugar
    • 1 teaspoon of vanilla
    • 1 teaspoon of cinnamon
    • 1/2 cup of walnuts (macadamias and pecans are also good)
    • 1/2 cup of dried mixed fruits (I used raisins, cherries, cranberries and blueberries, but apricots or dates could also be nice)

    Directions

    • Preheat over to 350F
    • Peel the bananas and place in a large mixing bowl. Mash them up with a fork (or something more fancy if you have it)
    • Mix in the coconut oil, vanilla and brown sugar.
    • Mix the baking soda, cinnamon, flour, and salt together.
    • Mix them all together. Don’t overdo it.
    • Add in half of the walnuts (the ones in pieces and save the whole walnuts) and all the dried fruit. Mix well.
    • Scoop out into a baking pan.
    • Place whole walnuts on top in a fun pattern. Drizzle brown sugar on top for fun and a little extra sweetness.
    • Place in the center of the over. Set the timer for 40 minutes. Check with a fork or toothpick. It should come out mostly dry. If it isn’t yet, then keep the bread in the oven for an extra 10-15 minutes or until cooked through. Check regularly and do not overcook.
    • Note: my oven runs hot so you might need to adjust the times.

    Discover more vegan recipes on Omstars

    By Kino MacGregor

    International yoga teacher, Kino MacGregor has over 20 years of experience in Ashtanga yoga & 18 years of experience in Vipassana Meditation. She is one of a select group of people to receive the certification to teach Ashtanga Yoga & practice into the Fifth Series of Ashtanga Yoga. With over 1 million followers on Instagram & over 500,000 subscribers on YouTube & Facebook, she spreads the message of yoga around the world. To Kino, yoga is more than making shapes. It is a daily ritual where people tune deeply into their spiritual center & experience the peace of the Eternal Divine. Her goal is to make the tools of traditional yoga accessible for all different sizes, shapes, ethnicities, & ages. She believes yoga is truly for everyone. Learn more from and connect with Kino on Instagram!

  • Corn Cakes with Dill Crème Friache

    This recipe makes the best raw vegan lunch or dinner. Throw in a crunchy salad and you have a robust meal. The dill crème friache is also great spread on grain free crackers (see ebook for the best gluten free cracker recipes) or served dipped with crudités.

    I love serving these as a transitional meal when the weather starts to cool down. Because they are made using the dehydrator (or your oven on the lowest setting) they can be served warm. This provides a welcome contrast against those raw vegan salads for lunch.

    Dill Cream Friache Recipe


    Ingredients

    • 1 cup macadamia nuts or cashew nuts (soaked for 5 hours)
    • 1 cup fresh dill
    • ½ – 1 cup water
    • 1 clove garlic (optional)
    • ½ lemon juiced
    • Celery salt or vegetable salt (to taste)

    Method

    • Blend all ingredients in a food processor or high speed blender.
    • Scrape sides as needed and re-blend. Garnish corn cakes.
    • This would also be great with some chopped dill pickles or capers inside.

    Corn Cakes Recipe


    Ingredients

    • 4 cups fresh corn kernels
    • 2 cups grated zucchini
    • ½ cup linseeds ground in spice grinder
    • 2 cloves garlic crushed
    • 1 – 2 tsp Dijon mustard
    • 1 tsp vegan stock powder

    Method

    • In a food processor blend 1/2 the corn (2 cups), garlic, mustard and linseeds until it forms a batter.
    • Then stir in the zucchini and remaining corn. Season with stock powder then taste and adjust.
    • Remember that dehydrating food concentrates the flavors. Spoon the mix onto baking paper or silicon dehydrator sheets, forming circles or patties.
    • Dehydrate in oven below 47 degrees Celsius or place in your dehydrator for several hours.
    • Flip after 3 hours and continue drying until desired appearance is achieved (probably another 3 hours).
    • These can be prepared ahead of time and frozen or kept in the fridge for 2 days.
    • Serve with a dollop of dill cream friache.

    Try Natalie’s Super Food Chocolate Recipe on Omstars

    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.

  • Vegan Cookies and Ice Cream

    Growing up, one of my favorite desserts
    to have was cookies and ice cream.

    There was something about that, that I just totally loved, but as I grew up, and got older, I realized that having cookies and ice cream every time I wanted a dessert wasn’t really going to be the best idea. That’s when I decided, I needed to healthify this amazing treat, and that’s what I’ve done. I will be showing you guys how to make corn flake and oat cookies, and banana ice cream.

    Learn more vegan cooking with Devyn on Omstars

    Ingredients

    • 1 ¼ cup rolled oats
    • ½ cup maple syrup
    • ½ tsp baking powder
    • 1 cup cornflakes
    • Dash of cinnamon
    • 4 super ripe bananas, frozen
    • 1 tsp vanilla extract

    Method

    • Preheat oven to 350 degrees.
    • Mix the dry ingredients together, then add maple syrup and mix together until combined.
    • Form into small balls, flatten and place on a parchment paper on baking sheet. Bake for fifteen minutes.
    • While cookies are baking, blend frozen bananas and vanilla extract together until thick and creamy like ice cream.
    • Place in freezer while the cookies finish baking so it doesn’t melt.
    • Then serve together in a bowl

    And there you have it. Cookies and ice cream healthified, but still just as delicious as the way you would remember it from your childhood.

    By Devyn Howard

    My name is Devyn Howard, and I am a vegan food blogger from San Diego, CA. At 11-years-old, I realized that it didn’t morally make sense for me to continue eating meat as I made the connection that the animals on my plate were the same animals I adored when they were alive. From that point on, I dedicated much of my life to promoting vegetarianism, veganism, and cruelty-free living. I’m eager to show the world that veganism can be incredibly easy, fulfilling, and delicious, even while traveling the world. I share restaurant recommendations from around the globe, proving that a cruelty-free lifestyle need not inhibit one’s experience in a new culture. Traveling from Asia, to Australia, through Europe, and the U.S. is always an exciting foodie adventure…even as a vegan! I’m currently based in Los Angeles, CA, and have plans to take over the world one plant-based plate at a time. Join me on my adventure! Connect with Devyn on Instagram. 

  • Creamy Tomato Pasta with Devyn Howard

    The dish that I am making for you guys today is inspired by something that I loved when I studied abroad in Florence, Italy.

    It was a gnocchi rosa.  It was this creamy tomato sauce, so beautiful and full of flavor, but it had cream in it. So, it’s definitely something that I wouldn’t want to eat now. I decided that I needed to recreate this beloved dish of mine, and that’s how this creamy tomato pasta was born. The dish gets its creaminess from soaked cashews.

    Ingredients

    • 1 12-Oz. Can Crushed Tomatoes
    • 2 Red Bell Peppers
    • ½ Red Onion
    • 1 Clove Garlic
    • 5 Tablespoons Italian Seasoning
    • 1 14-Oz. Box of Vegan Pasta
    • 3 Tablespoons EVOO Salt
    • Pepper to Taste
    • Fresh Basil to Garnish
    • 1 Tablespoon Olive Oil
    • 1 Cup Soaked (overnight) Cashews

     

    Method

    In a pan, heat up the olive oil, the sauté the red bell peppers, onion, and garlic until the onion is translucent and the peppers and garlic are tender. Pour in the crushed tomatoes and their juices, mix everything together and then let simmer. Start a pot of water boiling for the pasta. In a blender, blend together the soaked cashews and ¾ cup of water until smooth and creamy. Add the pasta to the boiling water. Season the tomato and pepper mixture with salt, pepper, and the Italian seasoning. Then, add the blended cashew mixture to the tomato and pepper sauce, and mix together well until it’s creamy. Using a strainer, drain the pasta. Then add it to the sauce mixture. Toss well and serve.

    Continue cooking with Devyn on Omstars

    By Devyn Howard

    My name is Devyn Howard, and I am a vegan food blogger from San Diego, CA. At 11-years-old, I realized that it didn’t morally make sense for me to continue eating meat as I made the connection that the animals on my plate were the same animals I adored when they were alive. From that point on, I dedicated much of my life to promoting vegetarianism, veganism, and cruelty-free living. I’m eager to show the world that veganism can be incredibly easy, fulfilling, and delicious, even while traveling the world. I share restaurant recommendations from around the globe, proving that a cruelty-free lifestyle need not inhibit one’s experience in a new culture. Traveling from Asia, to Australia, through Europe, and the U.S. is always an exciting foodie adventure…even as a vegan! I’m currently based in Los Angeles, CA, and have plans to take over the world one plant-based plate at a time. Join me on my adventure! Connect with Devyn on Instagram. 

  • 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

  • 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

  • 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

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • 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.

  • Pan-fried Toasted Greens with Pomegranate and Cauliflower Rice Salad

    This middle-eastern inspired salad is a healthy take on the classic tabbouleh. Substituting white rice or cous cous for cauliflower is a great way of sneaking in that little bit of extra veg, whilst also offering fewer calories and a higher intake of essential nutrients like protein, vitamin C, and vitamin k. These help to support various functions in our body like the formation and repair of muscles, bones and skin cells.

    Loaded with green veggies like asparagus, green beans and spinach, this salad is full of vitamins and minerals that can regulate our digestive processes and protect our bodies from toxins, especially in the gut. Whilst being low in calories, these greens are high in fiber and provide a good source of protein for non-meat eaters!

    Ingredients:

    • 200g of green beans, halved
    • 100g of asparagus, halved
    • 1/2 large cauliflower head, chopped roughly
    • 1 cup of baby spinach, chopped
    • 1 pomegranate, seeds
    • 1 cup fresh herbs – parsley, coriander and mint
    • 1 tomato, seeded and diced
    • 1/2 red onion, diced
    • 2 garlic clove, crushed
    • 1 lemon, squeezed to juice
    • 1 tablespoon of butter

    Method:

    • In a large bowl mix the spinach, herbs, tomato, onion and pomegranate.
    • Place cauliflower in a food processor and blitz until the consistency resembles rice. Briefly steam over boiling water for a couple minutes just to soften and warm the cauliflower rice
    • Heat a frying pan over a medium high heat. Add butter and garlic, stirring continuously. Once browned, add the green beans and asparagus, toasting them for about 3-5 minutes. Squeeze half the lemon juice over the veggies while cooking. You want them to be cooked but still crunchy and green.
    • Stir the cauliflower rice into the salad adding the rest of the lemon juice and tossing together.
    • Place the green beans and asparagus on top of the salad and sprinkle sea salt and black pepper generously across the dish and serve!

    By Lee Holmes

    Note: Lee’s original Recipe includes goat cheese, which we left off to make this recipe vegan friendly!

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

     

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