Breakfast

Banana Matcha Muffins

Makes: 12 muffins

Ingredients:
2 ripe bananas
1 tbsp vanilla extract
3 tbsp matcha powder
1 tsp each of baking powder and baking soda
2 tbsp brown sugar
1⁄2 cp softened butter
2 eggs, can be replaced with flax egg
2 tbsp almond milk
1⁄3 cup chopped dark chocolate (you can also buy vegan dark chocolate)

Method:
Preheat the oven to 180°C.

Line a baking muffin tray with 12 muffin paper liners.

On a plate, mash the bananas and set aside.

Combine the dry ingredients together in a mixing bowl. In a separate bowl, combine the wet ingredients. Mix the dry and wet ingredients together and add the mashed banana.

Fold in the chopped dark chocolate to combine.

Divide the batter equally between the muffin paper liners and top with a sprinkle of additional matcha powder and finely chopped dark chocolate. Bake for about 20 minutes until cooked through.

Transfer to the cooling rack and enjoy!

Chefs note;
To check if your muffins are ready, stick a toothpick into the muffin. If it comes out clean, then it is cooked.

Launch

Kimchi Veg Cakes

Makes: 20 cakes

Ingredients :
1 large zucchini, finely grated
2 large carrots, finely grated
1 large eggs, can be replaced by flax egg (for vegan)
2 garlic cloves, finely chopped
4 tbsp GF flour
1 spring onion, finely chopped
4 tbsp spicy kimchi
Pinch salt and pepper
Olive oil for frying

Method :
Preheat the oven to 180° C.

Wrap the grated zucchini and carrots in a tea towel and twist the ends to squeeze out all the moisture. Don't be shocked by the amount of liquid that comes out (the more, the better!).

Whisk the egg in a bowl. Add the remaining ingredients and mix until well combined.

Shape, using damp hands, into 20 cakes. If the cakes are a little too wet, you can add a little more GF flour.

Heat some olive oil in a frying pan on medium high heat. Fry the veg cakes in the pan, turning them after 2-3 minutes. Cook for a further 2-3 minutes, until the veg cakes are golden brown in colour.

Remove from the pan and place on a baking tray lined with baking paper. Bake in the oven for about 10 minutes.

Chef's note:
A secret recipe I want to share with you: dipping sauce for your kimchi veg cakes.
1⁄2 cup Greek yoghurt or Vegan yoghurt, juice of 1⁄2 lemon, 1⁄3 cup chopped dill and a pinch salt and pepper. Enjoy!

Dinner

Black Lentil ‘Bolognese’ Spaghetti

Serves: 4 - 6 people

Ingredients :
3 tbsp olive oil
1 large onion, peeled and coarsely chopped
2 garlic cloves, peeled and finely chopped
2 large carrots, peeled and chopped
2 sticks celery, rinsed and chopped
1 tbsp dried oregano
1⁄2 cup red wine
1⁄2 cup cooked puy lentils
1 1⁄2 cups vegetable stock
2 bay leaves
1 tbsp fresh basil, finely chopped
1 x tin 400g tin crushed tomatoes
Sea salt and ground black pepper to taste

To serve;
Pasta of choice - I like to use GF or lentil spaghetti Nutritional yeast to taste (this is a great replacement for parmesan) Fresh parsley or dill Drizzle of olive oil

Method:
Heat the olive oil in a large pan over medium heat. Add the onion and stir for a couple of minutes. Then add garlic and continue to stir until the onion and garlic start to turn golden brown.

Chop the carrots and celery and add to the pan along with the oregano. Allow to soften and then slowly add the red wine. Simmer, while stirring until the alcohol evaporates.

Add the cooked lentils, half the vegetable stock, the bay leaves, tinned tomatoes and fresh basil and stir for a few minutes.

Add the remaining stock and simmer for about 25 minutes, adding a couple of tablespoons of water if the sauce begins to dry out. Season with salt and pepper.

Cook the pasta of your choice, drain and toss with the sauce. Decorate with parsley or dill and serve alongside nutritional yeast as a replacement for parmesan.

Chefs notes:
If you do need to add more moisture to the sauce, I like to use the pasta water!

Snack

Vegan Chocolate Mousse

Makes : 400ml (4 x 100ml ramekins or 1 x 400ml storage jar)

Ingredients :
2 ripe avocados, peeled and stone removed
1 tsp vanilla extract
5 dates, stones removed
1/3 cup cacao powder
2 tbsp honey
Pinch of salt

Method :
Blend the avocado in a blender until smooth. Add remaining ingredients and blend together.
Spoon the mousse into 4 individual ramekins or 1 storage jar and leave in the fridge for a minimum of 4 hours before serving.

shot

Ginger and Turmeric Immunity Shots

Makes: approximately 7 mini shot bottles

Ingredients:

1 cup of fresh ginger

1 cup of fresh turmeric

1 tsp black pepper

2 oranges

Method:

Run Ginger and Turmeric through the juicer separately.

Cut oranges in half and squeeze the juice into a cup. Transfer orange juice, ginger juice and turmeric juice into a shot bottle. Add a pinch of black pepper. Shake.

Chefs notes:
Best made on a Sunday night to be able to consume first thing in the morning throughout the week.