Banana peanut butter ice cream

When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.

Ingredients:

• 3/4 tablespoon coconut oil

• 2 medium ripe bananas, slit in half and cut into 2 inch pieces

• 2 tablespoons Galloway’s fresh ground peanut butter

• 1/4 cup almond milk

Directions:

1. in a skillet, melt coconut oil on medium to hight heat.

2. Add bananas and saute till caramelized. Let cool

3. Transfer bananas to a freezer safe bowl or zip lock bag and freeze

4. In a blender, add frozen bananas, Galloway’s peanut butter, almond milk

5. Blend all ingredients till smooth

6. Garnish with your choice of nuts. We added pistachios and almonds

Spicy roasted chickpeas

Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.

Ingredients:

• 1 cup dried chickpeas

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 tablespoon sea salt

• 1/4 teaspoon cayenne

• 1/4 teaspoon cumin ground

Directions:

Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.

Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.

You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.

Enjoy!

French onion soup

Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!

Serves 4

Prep/cook time 60 minutes

Ingredients:

• 2tbsp plant based margarine 

• 2tbsp olive oil

• 4 shallots finely sliced

• 3 large onions sliced

• 1 red onion finely sliced

• 3 tsp sea salt

• Black pepper to taste

• 1 sprig of thyme

• 2tsp dried sage

• 1 tbsp gluten free flour or all purpose flour

• 240 ml dried white wine

• 1 litre hot vegetable stock

• 1 bay leaf

• 1 tsp rosemary leaves

• 4-6 slices of French baguette 

• 1 garlic clove

• grated plant based cheese 

Directions:

1. Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.

2. When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary.  Cover and let soup cook for 20 minutes.

3. Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.

4. Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes. 

5. Top with fresh thyme leaves and fresh black pepper.

Enjoy!!

Mediterranean summer quinoa salad

So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.

• Serves 4 people

• Ready in 40 mins

Ingredients

• 1/2 cup millet

• 1 cup water

• 1/2 cup quinoa (red, black, or white or Tri-color)

• 3/4 cup water

• 1 cucumber diced

• 6 cherry tomatoes seeded and diced

• 1 yellow or orange bell pepper diced

• 2 cups chickpeas (soaked and boiled) or canned

• 1 tsp cumin ground

• 1/2 tsp paprika

• 1/2 cup toasted pinenuts

• 1/2 cup green or kalamata olives quartered

• 100g feta cheese diced ( I used plant -based feta)

For the garlic tahini dressing

• 4 tbsp tahini

• 3 tbsp water

• Juice of 1 lemon

• 1/2 tsp apple cider vinegar

• 2 tbsp good quality olive oil

• 1/2 tbsp nutritional yeast

• 1/2 tsp sea salt or to taste

• 1/2 tsp black pepper

• 1 garlic clove minced

Directions

1. Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,

2. Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.

3. Combine all ingredients in a bowl

Dressing

1. In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.

Okra curry

Okra, a very unconventional vegetable is high in nutrients and high in fibre. Okra contains high levels of nutritious fibre called “slime”. Research indicates that when okra is infused in water, it is good for managing blood glucose, preventing constipation, and lowering blood cholesterol.

Okra curry has got to be one of my favourite plant-based curries. I never quite liked it when I was younger, but appreciate the healthy benefits and the gourmet taste now that I am older.

• Serves 4-6 (with roti and rice)

• Prep time 15 mins

• Cook time 15 mins

Ingredients

• 3 tbsp avocado oil or grapeseed oil or any other oil of your choice

• 3 finely sliced medium yellow onions

• 1 finely sliced medium yellow onion

• 3 chopped Roma tomatoes

• 3 (300g) bags of frozen okra or 6 cups fresh cut in round circles

• 1 tsp ginger paste

• 1 tsp garlic paste

• 2 tbsp coriander ground

• 1 tbsp cumin ground

• 1/4 tsp cayenne (to taste)

• 1/4 tsp turmeric

• 11/2 tsp Himalayan pink salt or to taste

• 2tbsp lemon juice

• 1 cup chopped cilantro

Directions

1. Heat oil in a medium sized pot on medium heat

2. Add 3 sliced onions and saute for 2-3 minutes making sure they don’t turn golden

3. Add tomatoes and saute for a minute and then add garlic and ginger and saute for a minute

4. Add all spices, salt and lemon juice and saute for 3 minutes

5. Add okra (f frozen, cook for about 5-7 minutes) -(If fresh, more like 15 minutes and cook till “slime” disappears)

6. Add the finely sliced onion on top with cilantro and remove from heat. Cover for a minute and serve with roti, rice and a pickle of your choice.

7. I sometimes add one cup of yogurt to the curry as a variation and it turns out amazing and I eat it with rice or (Khitchadi- rice and split mung bean mixture)