Fennel, Orange & Chickpea Salad

(serves 4)

INGREDIENTS

2 tbsp grain mustard

1 tbsp maple syrup (or 1 medjool date, pitted and puree with a little water in the blender)

Juice ½ lemon

Salt & pepper, to taste

½ fennel bulb, finely sliced

1 small red cabbage, finely shredded

2 oranges, cut into wedges

1 avocado, sliced into strips

Handful of spinach

½ cup cooked chickpeas

METHOD

1. Place the mustard and maple syrup or pureed date into an airtight container. Squeeze in lemon juice and a pinch of salt and pepper. Seal with a lid and shake well.

2. Assemble the salad on a large platter and pour over the dressing. Lightly toss the salad and serve.

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Mushroom Beets and Chickpea Casserole

(serves 4)

INGREDIENTS

1 red onion, cut into large chunks

2 garlic cloves, roughly chopped

2 carrots, cut into 2cm lengths, then cut into quarters

6 very large mushrooms, cut into 1cm slices

6 baby beetroots, cut into 2cm cubes

1 bay leaf

1 sprig rosemary

1 can chickpeas, drained

4 tomatoes, diced (or 1 can)

4 cups vegetable stock

Salt & pepper to taste

2 tbsp brown rice flour

½ cup water

1 cup wholemeal couscous

METHOD

1. Heat a frypan and add the onion, garlic and saute over a medium heat for 2 minutes, and add a little water to deglaze the pan.

2. Add the carrots, mushrooms, baby beets, bay leaf rosemary and chickpeas.

3. Add the diced tomatoes and vegetable stock and stir through.

4. Season with salt and pepper, cover and simmer for 20 minutes.

5. Mix the arrowroot with water and add to the pan. Stir well and allow to thicken.

6. Meanwhile, add the couscous to a bowl and cover with boiling water. Cover with a cloth and let stand for 5 minutes, then fluff with a fork and serve with the casserole.

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Vegan Potato & Zucchini Bake

(serves 4)

INGREDIENTS

1 cup soy mylk

1 cup vegetable stock

1 tbsp brown rice flour (or cornflour)

¼ cup nutritional yeast

Salt & pepper to taste

2 garlic cloves, roughly chopped

4 large potatoes, sliced into thin rounds (or 6 small)

2 large zucchini, sliced into thin rounds

TO SERVE

1 Large Broccoli, cut in florets

4 handfuls baby spinach

2 cups frozen peas

METHOD

1. Preheat oven to 200oC

2. Mix together the soy mylk, vegetable stock, brown rice flour and nutritional yeast in a bowl. Add garlic and salt and pepper, stir well, then set aside.

3. In a casserole dish, place a layer of potato, then a layer of zucchini on top of the potato, then another layer of potato. Finish with a layer of zucchini.

4. Pour the stock and mylk mixture over the top of the potatoes and zucchini layers, then sprinkle with nutritional yeast. Cover the casserole dish with foil and place in the oven for 40 minutes.

5. Remove the foil and return to the oven for a further 20 minutes.

6. Steam the broccoli and peas. Place the spinach in a bowl and top with the steamed broccoli and peas.

7. Remove the bake from the oven and serve with the steamed vegetables.

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Red Kidney Bean Chilli With Cashew Sour Cream & Guacamole

Serves 4

INGREDIENTS

1 onion, finely chopped

3 garlic cloves, chopped

2 tbsp cumin seeds

1 tbsp ground coriander

5 tomatoes, roughly diced

1 tbsp chilli powder

4 red chillies, finely chopped

3 red capsicums, chopped into 2cm pieces

3 cups cooked red kidney beans (drained if you use canned beans)

3 cups black beans (drained if you use canned beans)

2 tsp salt

Water or vegetable stock to cover

1 zucchini, chopped into 5cm pieces

¼ pumpkin, chopped into 5cm cubes

GUACAMOLE

2 ripe avocados, mashed

Juice of 1 lemon or 2 limes

Handful of fresh coriander, leaves chopped

Salt & pepper, to taste

CASHEW SOUR CREAM

1 cup cashew nuts, soaked overnight or for 10 mins in hot water, the drained

1 cup water

Juice 2 limes or 1 lemon

TO SERVE

2 cups cooked quinoa or brown rice

METHOD

1. In a pot, add the onion, garlic and saute for 2 minutes. Add a dash of water to deglaze the pan.

2. Add cumin seeds, coriander powder, chilli powder, chillies, capsicum, cooked kidney beans and black beans. Add enough water or stock just to cover, then stir.

3. Cover with a lid and simmer for 10 minutes before adding the pumpkin and zucchini cubes. Remove the lid and simmer until thick. Season with salt and pepper.

4. To make the guacamole, add all the ingredients to a bowl, mash then season with salt and pepper.

5. To make the sour cream, place the drained cashews in a blender. Add water, lemon or lime juice and salt, then blend until a smooth consistency is reached.

6. Serve the red kidney bean chilli with the guacamole, cashew sour cream and cooked quinoa or rice.

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Spicy Red Lentil, Tomato & Kale Soup

(serves 4)

INGREDIENTS

1 onion, finely diced

2 garlic cloves, finely sliced

1 tbsp plus 6 cups vegetable stock

2 tsp ground cumin

1 tsp chilli flakes

1 tsp ground turmeric

1 tsp smoked sweet paprika

2 small carrots, diced

2 celery stalks, diced

2 large tomatoes, finely diced

1 cup red lentils

2 handfuls kale or spinach, leaves shredded

Salt & pepper, to taste 

METHOD

1. Heat a large pot on a high heat. Add onion and garlic and saute for a few min. Add 1 tbsp stock to deglaze the pan. Add cumin, chilli flakes, turmeric and paprika. Stir until aromatic.

2. Add carrot, celery, tomato, red lentils and 6 cups vegetable stock. Stir well, cover with lid and bring to the boil.

3. When boiling, remove the lid, reduce the heat and simmer uncovered for about 20 minutes, until the lentils are tender.

4. Stir in the kale. Season with salt and pepper to taste and serve.

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Raw Carrot Noodle Salad with Basil & Avocado Dressing

(serves 2)

Ingredients

1 cup basil leaves, leaving some for serving

½ cup of parsley

2 cloves of garlic

2 tbsp nutritional yeast

¼ cup cashews

juice of ½ a lemon

1 cup water

1 avocado, peeled and diced

salt, to taste

1 large carrot

¼ head of broccoli

2 lebanese cucumbers, cut into bite sized pieces

1 celery stick, diced finely

1 red capsicum, diced finely

1 cup sun-dried tomatoes (not in oil), soaked in water then chopped finely

Method

1. Place basil leaves, parsley, garlic, nutritional yeast, cashews, lemon juice and water into a blender and blend. Add half the avocado and a pinch of salt and blend.

2. Place carrot into a spiraliser to make noodles or peel strips of carrot with a vegetable peeler to make ribbons. Put the carrot spirals, or ribbons into a bowl.

3. Break broccoli into small florets and place into the bowl, along with the cucumber, celery, capsicum, remaining avocado and sun-dried tomatoes. Toss together.

4. Add the pesto dressing and mix well. Top with some basil leaves and serve.


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Rajma Red Kidney Bean Curry

(serves 4)

Ingredients

1 onion, diced finely

1 small piece of ginger, grated

1 tsp cumin seeds

2 green chillies, finely sliced (optional)

1½ cups tinned tomatoes

½ tsp red chilli powder (optional)

1 tsp turmeric

1 tsp garam masala

1 ½ Cups tinned kidney beans

1 cup soy mylk (I use Bonsoy)

pinch of cayenne pepper

2 cups cooked brown rice

1 small bunch of fresh coriander

Method

1. Heat a pot over a high heat.

2. Add chopped onion, grated ginger, cumin seeds and chillies.

3. Saute for a minute and then add tinned tomatoes and stir.  Bring to the boil.

4. Add the red chilli powder, turmeric and garam masala and stir.

5. Stir in red kidney beans

6. Add one cup water, cover with a lid and simmer for about 10 minutes.

7. Remove lid and add soy mylk, then stir and bring to the boil.

8. Add cayenne pepper and salt to taste. Remove from the heat and serve with brown rice and fresh coriander leaves.

Note: This recipe is a little spicy. Please remove all chillies and chilli powder if you want a milder version.


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Kitchari

Serves 4

Ingredients

1 Tsp ground cumin

1 Tsp ground coriander

1 Tsp ground turmeric

1 Tsp mustard seed

1 Cup split yellow moong dal

2 Cups basmati brown rice

1 Inch piece fresh ginger, grated

8 Cups water

Salt and pepper to taste

Juice of 1 Lemon

1 Bunch of coriander

Method:

1. Place cumin, coriander, turmeric and mustard seeds, in a bowl.

2. In a sieve rinse the moong dal and basmati brown rice under cold water.

3. Heat saucepan over a high heat, add a splash of water then add the cumin, coriander, turmeric and mustard seeds, stir for one minute until the spices become fragrant. Add the ginger and the moong dal and rice.

4. Add eight cups of water, stir and simmer covered for 10 minutes. Stir, replace the lid and simmer for another 10 minutes. Cook until the rice and moong dal are tender and the consistency is thick but slightly soupy, add more water if required.

5. Squeeze the juice of one lemon over the Kitchari, add salt and pepper to taste, stir then top with fresh.


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Pumpkin Eggplant Rocket & Cashew "Cheese" Pizza

Makes 4 Pizzas

INGREDIENTS

1 cup boiling water

1/2 cup raw cashews

1/2 lemon, juiced

1 eggplant, cut into large pieces

6 tomatoes, cut into large pieces

1 clove garlic, peeled

Leaves of 1 sprig marjoram

Leaves of 1 sprig golden oregano

Salt and pepper to taste

1⁄4 cup water

1⁄4 pumpkin, peeled & sliced finely

1 handful baby spinach

4 wholemeal Lebanese bread wraps

1 handful rocket

METHOD

1. Preheat the oven to 220C.

2. Pour boiling water over 1/2 cup of raw cashews and soak for 10 mins.

3. Place eggplant onto a baking tray. Put tray into preheated oven for 15 minutes.

4. Place tomatoes, garlic and herb leaves into a blender and blend to a smooth tomato sauce. Pour the mixture into a frypan, bring to the boil and reduce to a thick sauce. Season the sauce to taste with salt and pepper and set aside. 

5. Drain the cashews and add to a blender with 1/4 cup of water, lemon juice and salt and pepper. Blend to a smooth creamy paste. Place the cashew puree into a bowl and set aside.

6. Remove the eggplant from oven. Set aside. 

7. To assemble the pizzas, spread the base of each Lebanese warp with some of the tomato sauce. Top with some baby spinach leaves, finely sliced pumpkin and cooked eggplant. Randomly blob a few tablespoons spoons of cashew cream paste (so it looks like rounds of baby mozzarella on top of the pizza) and place into preheated oven for 15 minutes.

8. Remove when the base is crispy and serve topped with fresh rocket.


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Potato & Spinach Curry In Lettuce Cups

Potato & Spinach Curry In Lettuce Cups

Ingredients

1 1/2 cups chopped tomatoes

2 tsp rogan josh curry paste

2 tsp ground cumin

1 thumb-size piece ginger

5 garlic cloves

1 onion, roughly chopped

4 large potatoes, cut into bite-sized pieces

350g spinach, roughly shopped

Salt to taste

1/2 iceberg lettuce, separated into lettuce cups

1 lemon, quartered

Method

1. In blender, place tomato, rogan josh curry paste, cumin, ginger, garlic cloves and onion and puree to a make a curry paste/puree.

2. Heat a pot over high heat, add curry puree, stir and bring to the boil. Cook for about 3-5 minutes, stirring occasionally.

3. When puree is thick, add potato, stir and pour in some water half cover the potato. Cover with lid, reduce the heat and cook for about 15 minutes.

4. Remove lid and test to see if potato is cooked. When it is, cook for another 5 minutes with lid removed and simmer to reduce liquid until sauce is thick. Once liquid is reduced, reduce the heat, add spinach and stir well. Cover with lid and cook for 2 minutes, remove the lid, add salt to taste and stir.

5. Serve in lettuce cups and with squeeze of lemon.


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