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Category: Recipes

Spicy Turmeric Carrot Soup

Posted on by Gregory Xavier

 

Spicey turmeric Carrot soup

Roxanne Tracey
Delicious Winter Warming Soup With Only 10 Ingredients
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Soup
Servings 6

Equipment

  • Saucepan
  • Blender (Preferably Hand / Soup Blender)

Ingredients
  

  • 4 Large Carrots Peeled & Chopped
  • 2 Shallots or 1 White Onion Chopped
  • 1 Tbsp Ginger Finely Chopped
  • 6 Cloves Garlic Sliced
  • 1 Red Pepper Chopped
  • 1 Chilli Deseeded & Chopped
  • 2 tsb Tumeric Powder
  • 1 tsp Cracked Black Pepper
  • 700 ml Vegetable Stock
  • 2 Tbsp Corn Flour To Thicken Mix In some water & add right before blending

Instructions
 

  • Prep All Vegetables
  • Heat a medium sized saucepan and add Olive Oil
  • Add onions and cook for 5 minutes
  • Add in peppers and allow to soften
  • Add the Ramaining Veg: Carrots, Ginger, garlic & Chilli. Cook For 5 Minutes
  • Add in turmeric and black pepper- keep stirring so the mix doesn’t burn on bottom
  • Add in stock and let cook for at least 30minutes on a low heat until carrots are completely cooked
  • Turn off heat and liquidise with a soup blender- be careful to hold saucepan handle firm to avoid splatter
  • Serve Imediately

Notes

Freezer Friendly - Divide Into Portions Before Freezing
Keyword soup

Plant Based Breakfast Bar Recipe

Posted on by Gregory Xavier

 

Plant Based Breakfast Bar

Breakfast Bar Recipe

A simple breakfast bar recipe that makes 6-8 delicious oat bars
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Prep Time 10 mins
Cook Time 1 hr
Course Breakfast
Servings 8 Bars

Equipment

  • Mixing Bowl X2
  • Oven Tray
  • Oven

Ingredients
  

  • 160 g Whole Rolled Oats Any style of oats will do, but whole oats will give a better texture for the finished product
  • 120 g Dried Fruit
  • 60 g Chopped Almonds
  • 30 g Seeds
  • 1 tbsp Cinnamon
  • 350 ml Plant Milk Avoid Barista Style if Possible
  • 1 Ripe Banana Ripe = Yellow with brown spots
  • 1 tsp Maple Syrup / Agave Syrup / Date Syrup

Instructions
 

  • Preheat The Oven to 180c
  • In a large bowl, mix together the dry ingredients: Oats, Dried fruit, Nuts, Seeds & Cinnamon. Set Aside
  • In another bowl, peel the ripe banana & mash with a fork until soft & gooey
  • Add the plant milk & sweetener, and mix well until combined. Ensure that the ripe banana is scraped from the bottom of the bowl & mixed also
  • Add the wet mixture to the dry mixture & combine thoroughly. The oats will begin to soak up the oat milk
  • Line your oven tray with baking paper or grease the inside with coconut oil to ensure that it does not stick. Pour in the mixture & spread evenly to all four corners with a consistent thickness throughout
  • Place in the oven for 50min to 1 hour. Depending on your oven, you may need slightly longer. If bars are still a little soggy when you go to cut them, place back in the oven for a few more minutes (see video below)
  • Remove tray & allow to cool before slicing into 6-8 equal sized bars
  • Store in a sealed container in the fridge for up to 1 week
Keyword Breakfast Bar, Oats, Snack

Mexican Burrito Bowl Recipe

Posted on by Gregory Xavier

 

Plant Based Recipe Mexican Bowl

Mexican Burrito Bowl

This Simple Recipe Contains Your 5 Portions Of Daily Fruit & Veg
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Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 1 Person

Equipment

  • Knife
  • Chopping Board
  • Small / Medium Pot W/ Lid

Ingredients
  

  • 150 g Brown Rice
  • 400 g Black Beans (1 tin) Washed & Drained
  • 1 Red Pepper Diced Into 1-2 cm pieces
  • 100 g Sweetcorn (1 Small tin) Washed & Drained
  • 1 Jar Mexican Salsa
  • 1 tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1 Avocado
  • 1 Lime
  • 30 g Corriander (optional)

Instructions
 

  • Boil the brown rice in a pot (lid on) for 15 minutes or until cooked. Drain any excess water
  • In a bowl or the same pot, add the washed & drained black beans & sweetcorn to the rice
  • Add the salsa & mix well
  • Now add the cumin, paprika & red pepper, stirring well to mix all ingredients together. Set Aside
  • In a seperate bowl, scoop out the avocado flesh & mash up well. Add the juice of the lime & corrinader if using. Mix Well
  • To Serve, fill a small bowl with the rice & beans mix about 3/4 full, and add the guacamole on top
Keyword Bowl, Burrito, Mexican

Fiid Plant Based Samosa Recipe

Posted on by Gregory Xavier

 

Plant Based Samosa Fiid

Fiid Plant Based Samosa Recipe

A quick and easy plant based samosa recipe created with a Fiid Hearty Chickpea Tagine Pouch. This Recipe contains 5 portions of vegetables
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Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine Indian
Servings 3

Equipment

  • Knife & Chopping Board
  • Frying Pan
  • Oven

Ingredients
  

  • 1 Pouch Fiid Hearty Chickpea Tagine
  • 1 Jus Roll Puff Pastry Defrosted
  • 100 g Frozen Peas
  • 1 Medium Potato Cut Into 1cm Cubes

Instructions
 

  • Slice The Potato into 1cm Cubes, Peeling Optional
  • Place Frying Pan Onto Medium Heat & Add 1 Tablespoon Oil
  • Add Potato Cubes & Fry For 3 Minutes
  • Add Peas & Fiid Pouch. Stir To Combine & Fry For 4/5 Mins Or Until Sauce Has Thickened Slightly
  • Preheat Fan Oven to 180
  • Slice Puff Pastry Roll Into 3 Pieces
  • Unroll Each Piece Individually. Fold or Roll One Corner Of Pastry Diagonally So that A Small Cone Or Pocket Of Pastry Is Made (See Video)
  • Add Filling. Fold Over Remaining Pastry & Use Water To Seal End Together. Repeat For Remaining Pastry Rolls
  • Place On Baking Tray & Roast For 35 Minutes, Or Until Crispy
  • Serve With Sweet Chutney Or Sweet Chilli Sauce
Keyword Fiid, Samosa