SLOWFOOD

SLOWFOOD

Carrot Soup

Ingredients ( Serves 2 ):

    • 5-7 carrots
    • 2 potatoes
    • dill
    • 800 ml veg stock
    • 200 ml coconut milk
    • 1 onion
    • salt & pepper

Instructions

  1. Cut the carrots, potatoes, dill and onion into small pieces, and leave to cook in the veg stock until the carrots are cooked through ( about 20 minutes ).
  2. Add the coconut milk, and season to taste with salt and pepper. Leave on the stove on low heat for a further 5 minutes.
  3. Remove from the stove. With a hand blender, blend until creamy smooth.

 

Chocolate Chia Pudding

Ingredients ( Serves 1 )

    • 35g chia seeds
    • 250ml plant-based milk
    • 1 tbsp coconut sugar
    • 1 tbsp raw cocoa powder

Instructions

  1. Mix all the ingredients together in a jar, and leave to set for 3, 4 hours in the fridge.
  2. Top off with berries & coconut shavings.

Chocolate Crinkles

Ingredients ( Makes 17 ):

  • 160g flour
  • 100g cocoa
  • 1 ½ tsp baking powder
  • 115g vegan butter
  • 160g sugar
  • 2 egg replacers ( powdered egg substitute or flaxseed meal )
  • 32g powdered sugar

Instructions:

  1. Preheat the oven to 180C.
  2. With the exception of the egg mixture & the powdered sugar, mix all the ingredients together in bowl.
  3. Add the egg replacer. If you are using powdered egg substitute follow the instructions on the box. If you are using flaxseed meal instead, use 1 tbsp of meal and 2 ½ tbsp. of hot water per egg. Cover the meal with the water, and let is soak up the water for 5-10 minutes. When the meal has absorbed all the water, add it to the batter.
  4. Form into round balls ( 1 tbsp per ball ), and roll around in powdered sugar.
  5. Bake the crinkles on a tray lined with baking paper for 15 minutes.

Refreshing Matcha Smoothie

Ingredients ( Serves 1 ):

    • 2 kiwis
    • 1 frozen banana
    • 1 tsp matcha
    • 1 tsp maracuja powder ( optional )
    • 1 mango
    • 2 handfuls baby spinach
    • splash of plant-based milk

Instructions

  1. Peel & chop your fruit, and throw all the ingredients in a blender.
  2. Blend until smooth.

 

Spinach Beetroot Quinoa

Ingredients ( Serves 2 ):

  • 150g spinach
  • 225g quinoa
  • 1 beetroot ( cooked & pureed )
  • 1 tsp cumin
  • salt
  • dill
  • 1-2 oranges ( chopped )
  • 30 – 40g pine nuts
  • 1 tbsp pine nut butter
  • Juice from 1/2 lemon
  • 500 ml veg broth

Instructions

  • 1. Cook the quinoa in veg broth for 15 minutes. If too dry, add more broth or water.

  • 2. In a separate pot, cook the spinach until wilted. Add the beetroot, orange slices, and pine nuts.

  • 3. Add the cooked quinoa and the rest of the ingredients, and cook for a further 5 minutes on low heat. Serve immediately.

 

Watermelon Açai Banana “Ice Cream”

Ingredients (Serves 1):

    • 1 1/2 frozen bananas
    • Handful frozen grapes
    • 1 tsp açaí powder
    • 1 tsp coconut syrup (optional)
    • 50ml almond milk
    • 1/2 slice watermelon
    • Juice from 1 lime

Instructions

1. Put all the ingredients in a blender, and blend until smooth.