Protein Buddha Bowl

Buddha Bowl

You really can’t go wrong with a buddha bowl and this protein-packed version has it all.

We love the mixture of cooked, marinaded tofu with the crunchy raw veggies. We try to do as much prep as possible in advance, which makes it super easy to follow.

The quinoa, black beans and tofu are all really good sources of protein.

Our protein buddha bowl has a lovely warm kick to it, but you can remove the chilli powder and chilli sauce if you want something more subtle.

We hope you enjoy!

Roxy & Ben

Print Recipe
Protein Buddha Bowl
Protein Buddah Bowl
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Protein Buddah Bowl
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.
  2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.
  3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.
  4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.
  5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
  6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
  7. Remove the tofu and beans from the oven and set to one side.
  8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
  9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.

Hasselback Apple Puffs

Hasselback Apple Puffs

Yummy! We actually filmed these awesome hasselback apple puffs a few weeks ago, but we’ve been so busy lately we’ve only just got around to editing the video.

But here they finally are. We’ve totally fallen in love with these apple puffs. They’re sweet, crispy and creamy, and they’re really easy to make!

Enjoy!

Roxy & Ben

Hasselback Apple Puffs

Print Recipe
Hasselback Apple Puffs
Hasselback Apple Puffs
Servings
4 puffs
Ingredients
  • 2 apples
  • 3 tbsp coconut oil
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tbsp oats
  • 2 tbsp walnuts (roughly chopped)
  • 300 g puff pastry
  • 1 tbsp plant-based milk
For serving
  • maple syrup
  • vegan ice cream
Servings
4 puffs
Ingredients
  • 2 apples
  • 3 tbsp coconut oil
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tbsp oats
  • 2 tbsp walnuts (roughly chopped)
  • 300 g puff pastry
  • 1 tbsp plant-based milk
For serving
  • maple syrup
  • vegan ice cream
Hasselback Apple Puffs
Instructions
  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. De-core and peel the apples, then slice them in half. Place the apple halves flat-side down and slice into the outer edges roughly 3/4 of the way down. Repeat in half cm intervals, making sure you avoid slicing too far down because you don’t want the apple halves to split.
  3. Place a small saucepan on a medium heat and melt the coconut oil with the sugar and cinnamon.
  4. Brush the apples with the coconut oil mixture and place the halves on a baking tray. Cover with foil or parchment paper and bake for 20 minutes.
  5. Meanwhile, add the oats and walnuts to the remaining coconut oil mixture and stir to combine. Then roll out the pastry on a flat baking tray to roughly 35cm to 22cm, and leave to one side.
  6. Remove the apples from the oven and discard the foil or parchment paper. Make sure you leave the oven switched on.
  7. Using a fork to gently open up the slices, spoon a little of the coconut mixture between each slice.
  8. Transfer each apple half to the middle of each quarter of pastry. Then cut the pastry into quarters to make 4 hasselback apple puffs.
  9. Brush the pastry with a plant-based milk and bake in the oven for 15 minutes.
  10. Serve with a scoop of vegan ice cream, a drizzle of maple syrup and a sprinkling of walnuts.

The Ultimate Lasagne

Lasagne

Can you believe it has been this long since we shared a lasagne recipe?

Well at least the wait was worth it. This lasagne has been a staple during these cold winter months. It’s super simple and packed with tons of flavour.

You can find vegan pesto in most supermarkets, but we recommend making your own if you haven’t tried before. Here’s our go-to homemade pesto recipe in case you want to give it a go.

Enjoy!

Roxy & Ben

Print Recipe
The Ultimate Lasagne
Lasagne
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Lasagne
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Heat a little oil in a saucepan and fry the aubergine, mushroom and carrots for 10 minutes.
  3. Add the onion and garlic, and fry for a further 5 minutes.
  4. Stir in the passata, balsamic vinegar, salt, pepper, and sugar, and simmer for 10 minutes or until most of the water has evaporated. Then remove the pan from the heat and set to one side.
  5. To make the Béchamel sauce, melt the vegan margarine in a saucepan. Once melted, add the flour and stir until combined.
  6. Gradually stir in the soya milk a cup at a time. Let the sauce simmer for 10 minutes or until it has thickened up, stirring continuously to get rid of any lumps. If you still have lumps, stir with a whisk.
  7. Add the nutritional yeast, nutmeg, and a pinch of salt and pepper. Stir until the ingredients have combined and the sauce is smooth. Once ready, remove the Béchamel sauce from the heat and set to one side. If the Béchamel sauce thickens too much once it's off the heat, whisk in a little extra soya milk.
  8. To make the lasagne, cover the bottom of the baking dish with 1/3 of the vegetable sauce. Then cover with 4 lasagna sheets, another 1/3 of vegetable sauce, a handful of spinach leaves and finally a layer of Béchamel sauce.
  9. For the next layer, cover the Béchamel sauce with another 4 lasagne sheets, cover with pesto, then add the last 1/3 of vegetable sauce, another handful of spinach, and a 1/3 of the Béchamel sauce.
  10. For the last layer, cover the Béchamel sauce with 4 lasagne sheets, then pour over the remaining Béchamel sauce and finally sprinkle vegan cheese over the top.
  11. Cover the lasagne with foil and bake for 30 minutes. Then remove the foil and cook for 20 minutes uncovered.

Easy One-Pot Biryani

Easy One-Pot Biryani

We can’t get enough of one-pot recipes at the moment! It has been a busy first month in 2018, so recipes like this easy one-pot biryani and just ideal.

This winter-warming biryani is brimming with tasty vegetables, including cauliflower, mushrooms and carrots, which blend really well with the fragrant spices.

We’ve also made it super easy by using a curry paste. There’s no fixed rule for what paste to use, so just go for your favourite. We actually found a ‘biryani’ version, which has a nice kick to it but isn’t too overpowering.

Serve with vegan yoghurt and a sprinkling of leftover fresh herbs.

Enjoy!

Roxy & Ben

Easy One-Pot Biryani

Print Recipe
Easy One-Pot Biryani
Easy One-Pot Biryani
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Easy One-Pot Biryani
Instructions
  1. Wash the rice until it runs clear then leave to one side.
  2. Heat a little coconut oil in a saucepan on a medium heat. Once hot add the bay leaf and cloves, and fry for a minute.
  3. Then add the onion to the saucepan and fry for 5 minutes.
  4. Add the garlic, ginger, chillies and curry paste to the saucepan and fry for 2 minutes.
  5. Then add the carrot, mushroom and cauliflower to the saucepan and cook for 10 minutes.
  6. Next, add the tomato, raisins, rice, mint, coriander, stock and salt, and simmer with the lid on for 25 minutes or until the rice is cooked. Stir occasionally to ensure the biryani doesn’t stick to the bottom of the pan.
  7. Take the saucepan off the heat but leave the lid on for 5 minutes so the rice becomes light and fluffy.
  8. Serve with a squeeze of lemon juice, a spoonful of yoghurt, and a sprinkling of leftover mint or coriander.

Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

What a tongue-twister!

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

Occasionally we’ll arrive home exhausted after a stressful day at work and the last thing we want to do is spend hours in the kitchen. So we’ll just throw lots of veggies in a pan, pot or a tray, and let them do their thing!

This lovely pasta dish only requires a few steps, but it’s bursting with fresh flavour.

Enjoy!

Red Pepper Pesto Pasta

Print Recipe
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Red Pepper Pesto Pasta
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Place the tomatoes, peppers and garlic cloves in an oven dish. Season with salt and pepper, and drizzle with a little olive oil. Mix with your hands to combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the oven dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish. Then add the basil, pine nuts, nutritional yeast, sundried tomatoes and lemon juice to the blender, and blend until smooth to create the pesto.
  5. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish, or mix everything together in a separate bowl. Stir until the all the pasta is covered with the pesto.
  6. Sprinkle with rocket and a drizzle of lemon juice.

Mushroom & Garlic Bread Swirls

Garlic Bread Swirls

Can you believe we turned vegan nearly two years ago? How time flies!

It’s also been nearly two years since we had garlic bread. Well…until now! Sure, these garlic bread swirls aren’t the healthiest of snacks, but they’re so satisfying.

This really is the ultimate garlic bread. Mushrooms give this recipe a new dimension and flavour twist that takes it to the next level.

We really hope you enjoy this recipe as much as we do. Don’t forget to send us pics of your recipe creations on Instagram or Facebook and we’ll be sure to feature them.

Enjoy!

Roxy & Ben

Garlic Bread Swirls

Print Recipe
Mushroom & Garlic Bread Swirls
Garlic Bread Swirls
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Garlic Bread Swirls
Instructions
  1. Combine the flour, salt and yeast in a mixing bowl. Make a well in the middle and pour in the water and oil. Mix the ingredients together with a spoon and once combined transfer the dough to a floured surface. Knead the dough for ten minutes.
  2. Transfer the dough to an oiled mixing bowl and cover with a tea towel. Leave to prove for one hour or until the dough has doubled in size.
  3. Meanwhile, heat a little oil in a frying pan on a high heat. Once hot, add in the mushrooms and 2 cloves of garlic. Fry for 10 minutes or until all the moisture has evaporated.
  4. Then transfer the mushroom mix to a mixing bowl and stir in the parsley, remaining 4 garlic cloves, vegan margarine and seasoning. Leave the bowl to one side while you finish making the dough.
  5. Punch the dough 10 times to remove the air bubbles. Then flour a work surface and rolling pin, and transfer the dough to the work surface.
  6. Roll the dough into a rectangle roughly 30 cm long and 10 cm wide with the shortest side facing you, then trim the edges to create neat straight lines.
  7. Spread the mushroom and garlic filling onto the dough and slice the dough horizontally into 10 x 2-3 cm wide strips. Roll each strip into a swirl and place in an ovenproof dish. Cover the dough swirls with a tea towel film and leave to prove again for 20 minutes. Meanwhile, preheat an oven to 200°C or 390°F.
  8. When the dough swirls have finished proving, remove the tea towel and bake the swirls in the preheated oven for 20 minutes.
  9. Remove the dish from the oven. Brush the top of the swirls with any margarine that has melted at the bottom of the dish. If there is no margarine left, simply melt an extra tbsp of vegan margarine and brush it on top of the swirls.