Carrot Fries

Ingredients:

- 3 large carrots

- 1 Tablespoon olive oil

- 1/2 teaspoon chili powder

- 1 teaspoon thyme

- 1/2 teaspoon sea salt

- ground pepper

Preheat oven to 400 degrees. Peel and chop carrots into sticks.  Place carrots in a bag with seasoning and olive oil and coat. Place on baking tray and bake 30-40 minutes until crispy. 

 

Banana Ice Cream with Sweet and Salty Roasted Almonds

Ingredients

• 4 ripe bananas, frozen
• ¼ cup roasted almonds, finely chopped
• 2 Tbsp plus 2 tsp maple syrup, divided (** or honey)
• ½ tsp coarse sea salt
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1tsp coconut oil (or olive oil)
• (** optional add-ins: coconut, peanut butter, 1 scoop protein powder .. flavor of your choice)

Instructions

1. Place bananas in the freezer for at least 3 hours. When you're ready to make the ice cream .. cut them into smaller pieces for easier blending
2. In the meantime roast the almonds. In a small saucepan heat the oil over medium low for a minute or two. Add the chopped almonds & roast them for couple of minutes until they're starting to turn brown & are fragrant.
3. In a bowl, combine the roasted almonds with 2 tsp syrup and salt.
4. In a food processor, pulse frozen banana slices, almond milk, vanilla and remaining 2 tbsp syrup, scraping down the sides as necessary, until mixture is the texture of soft-serve ice cream.
5. Spoon into bowls .. sprinkle with almond mixture

Vegan Quinoa Burgers

I can't remember where I found this recipe - a random vegan website a few years ago. It's nice because you can freeze the extra patties before cooking and thaw them as needed. I also use the Liquid Aminos listed in the recipe - it has a FRACTION of the sodium of even lite soy sauce and you have to use less of it because it has a strong flavor. In Shoprite it can be found near the vinegars and cooking oils.

Ingredients
1 1/2 cups cooked quinoa (1 cup uncooked quinoa = 3 cups cooked quinoa)
1/2 cup hummus OR 1/2 cup mashed cooked chickpeas + 2 Tbsp water
1 Tbsp unsalted tomato paste
2 Tbsp ground flaxseed meal OR egg replacer
1 Tbsp soy sauce OR Bragg's Liquid Aminos
1 tsp dried basil leaf
1/2 tsp dried thyme leaf
1/2 tsp gr cumin seed
1 tsp ground coriander seed
1/2 tsp paprika
1/2 tsp garlic powder
4 Tbsp potato starch OR wheat flour OR oat flour (made from pulsing a generous 5 Tbsp old-fashioned rolled oats)
Salt & pepper to taste


Heat a non-stick frying pan on medium-low. Dry roast the cumin, coriander, paprika and garlic powder, stirring, 5 min.

Blend all ingredients in a bowl or food processor. If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.

Divide burger mix into 8 equal portions and form into 3 inch patties. Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm.

To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag or plastic container and cook as needed (thaw in fridge or microwave).