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Serves 1

INGREDIENTS

Chickpea Cheese (for Stuffed Mushrooms)

2.5 cup water
1 cup chickpea flour
1/4 cup of oil (sunflower or olive work well)
1/2 teaspoon lemon juice
2 tsp salt

For Mushroom Stuffing

1/4 cup of chickpea cheese
As many button mushrooms as you want
1 tsp of breadcrumbs
A few spinach leaves, chopped up small
1 garlic clove, crushed and minced1 tsp chopped chives
1 tsp parsley, chopped very small
1/2 teaspoon of smoked paprika
1 tbsp olive oil
1 tsp salt

 

Roasted Sweet Potato & Kale Side

1 sweet potato, chopped into smallish cubes
2 handfuls of kale, chopped into small pieces with the stem removed
A handful of fennel sliced chopped in pieces
1 tsp salt
Some dried cranberries chopped up or pomegranate seeds
A handful of toasted pine nuts

Honey Glazed Sauce

2 tbsp glassa balsamic vinegar
2 tbsp tamari or soy sauce
2 tbsp vegan honey
2 tbsp orange juice
1/2 tsp ground ginger
1/2 tsp salt (use less first, then adjust to your taste)
1 tsp corn starch
1 tsp of agar agar powder
Some ground black or red pepper

Garlic and Peppercorn Rubbed Steak

1x Juicy Marbles filet
1 tbsp garlic powder
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp salt
1 tbsp of corn starch (add more as needed)
1/2 cup of water
1 tsp of oil (oil of choice, for cooking)

METHOD

For chickpea cheese

1. Add chickpea flour and salt to a medium sized bowl. Add water in small parts at a time to the chickpea flour (to prevent the chickpea flour from clumping) until all the water is added.

2. Add chickpea flour mix to a medium sized pot. Bring the mix to a boil and stir consistently for about 10 minutes as the mixture cooks and thickens. When the mixture begins to thicken, bring the heat lower.

3. When mixture is thick and has been cooking for 10 minutes, turn the heat off.

4. Allow chickpea cheese to cool in the pot for a few minutes, then transfer it into a container and put in the fridge (or freezer for faster cooling) to cool.

For stuffed mushrooms 

1. Preheat oven to 200c. Prepare a tray with baking paper.

2. Remove the stems from the mushrooms. Place your mushrooms on the tray with tops facing up. (it doesn’t even really matter which way their facing first. But the mushroom juice will create a pool of juice in the center if the hole is facing upwards, so i like to put them facing downwards.) Drizzle the mushrooms with oil and a little salt. Roast them for 12 minutes.

3. For the stuffing mix, in a medium sized bowl mix together chickpea cheese, smoked paprika, herbs, garlic, spinach, salt and oil.

4. After 12 minutes, take mushrooms out of the oven. Flip them over so their holes are facing upwards. Then gently fill each mushroom with a spoon of of the stuffing mix. The mix will be mushy, so just really stuff each mushroom generously. Then, sprinkle breadcrumbs over each mushroom and drizzle a tiny bit more oil over each one.

5. Then, put the tray of mushrooms back in the oven and roast for another 6-8 minutes. Take them out when the chickpea cheese gets a little toasted on the top.

Roasted Sweet Potato & Kale Side

1. Heat a medium sized pan. Add oil. When the oil is hot, add the sweet potato.

2. Toss the sweet potato in oil and then cover with a pot top. Let it cook under the top for 3 minutes, then remove top and toss. Cover the sweet potato again for another 2 minutes. Continue doing this until sweet potato is cooked all the way through and crispy on each side. 3. When the sweet potato is done cooking, add the fennel and roast for another 2-3 minutes. Then turn the heat off and add the kale. Toss all the ingredients together in the pan and then transfer to a bowl. Top with pine nuts!

Honey Glazed Sauce

1. Add all sauce ingredients into a small pot. Whisk the mix together well. Bring the sauce to a boil and then bring the heat down and allow it to simmer for about 2-3 minutes. Then turn the heat off. The sauce will thicken as it cools.

Garlic and Peppercorn Rubbed Steak

1. Add all the spices together in 1 small bowl. Add the corn starch to a separate small bowl. and add some water to another small bowl.

2. Take your filet and dip it in the corn starch so it’s covered evenly on all sides

3. Then, dip the corn starch covered filet into the water, so the starch gets wet and sticky.

4. Then, dip the filet into the spice mix, one side at a time, coating it with spices evenly on all sides. 5. Heat a non stick pan to a low-medium temperature. Add some oil to the pan. When the oil is hot add the filet to the pan. Cook the filet for about 2 minutes on each side and then turn off the heat and remove it from the pan.

Add all of your components to a plate, drizzle the honey glaze over the crusted filet and enjoyyy!!

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