Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
Monica Topliss
monicasmixes.com Diagnosed with coeliac disease as a child, Sunshine Coast Chef Monica Topliss has dedicated her working life to the development of truly delicious gluten free recipes…from wholesome breads and wraps to mouth-watering cakes and tarts. Using her skills and the experience of a lifetime spent in kitchens across the globe, Monica has created a range of gluten free recipes that taste just as good, if not better than the ‘real thing.’ Monica’s Mixes are organic, nutrient dense flour blends and baking mixes that will change the way you think about gluten free food. Developed using high fibre, low GI flours, nutritious flax, and the addition of coconut flour, green banana flour and sweet potato flour, each mix is the perfect combination for a good diet and easy lifestyle. Gluten free wraps? Just add water. Chocolate cake in the oven in 2 mins – just add water and oil of your choice. Gluten free, grain free, egg free, dairy free and NUT free and great for vegan and paleo preferences and made with organic ingredients. BROWSE OUR RECIPES & ARTICLES SWEETS: BAKING Mango Tart With Raw Kaffir Lime Ice-Cream MANGO TART WITH RAW KAFFIR LIME ICE-CREAM { THIS SUMMERTIME VEGAN AND PALEO-FRIENDLY TREAT IS SURE TO PLEASE FAMILY AND Read More » MAINS Raw Beetroot Kombucha Soup With Carrot & Caraway Crackers Raw Beetroot KOMBUCHA SOUP WITH CARROT & CARAWAY CRACKERS { LOOKING FOR A CLEAN AND EASY MEAL? LOOK NO FURTHER Read More » SWEETS: BAKING Monica’s Mixes Christmas Fruit Cake – Vegan + Gluten Free MONICA’S MIXES CHRISTMAS FRUIT CAKE – VEGAN + GLUTEN FREE { THERE IS ABSOLUTELY NO MISSING OUT THIS CHRISTMAS WITH Read More »
Vegan Raw Carrot Cake Bliss Ball
VEGAN RAW CARROT CAKE BLISS BALL { MORNING PLEASURES WITH THE KROOKED SPOON } Contributor: Cheryl O’shea { INGREDIENTS } 2 carrots grated (organic preferred) 1/2 cup desiccated coconut + extra for rolling 1/2 tsp cinnamon 3 tsp coconut oil 3 tsp coconut cream (leave a can in the fridge and use the white solidified top only) 7 fresh medjool dates zest of 1/2 orange on a microplane 1 cup cashews 1 tsp vanilla protein powder (or 1 tsp vanilla extract) 1/3 cup linseed meal 1/2 cup desiccated coconut + extra for rolling { METHOD } Place all the ingredients into the bowl of a food processor and whiz until completely pulverised and evenly mixed. With damp hands roll spoonful amounts of the batter, it will be a little soft but will firm up once chilled. Roll the balls in the extra desiccated coconut. Place in a container and chill for at least 4 hours but preferably overnight. { NOTES } To get the thick coconut cream on the top of a can, buy a coconut cream with a high fat content. Pop the can in the fridge overnight, and when you open it it will have solidified on the surface. Carefully scrape the cream off the top leaving the coconut water underneath. The remaining coconut water is great in curries, hot chocolates and smoothies. Linseed meal is available from health food shops or online and some major supermarkets. You can substitute with LSA (linseed, sunflower and almond) also available online, health food shops and major supermarkets. Prep time: 10 MINUTESCook time: Total time: 10 MINUTES+ 20 + More Recipes in this Category
Raw Macadamia Lime ‘Cheesecake’
RAW MACADAMIA LIME ‘CHEESECAKE’ { THIS TREAT IS NOT ONLY GLUTEN, GRAIN, DAIRY, REFINED SUGAR, SOY AND EGG FREE… IT’S ALSO FLIPPING DELICIOUS! PERFECT FOR THE NON-BAKERS OUT THERE, AS IT’S A TOTALLY RAW CAKE – YUM! } Contributor: Thermomix { INGREDIENTS } BASE coconut oil, for greasing 130 g macadamia nuts 70 g shredded coconut 140 g Medjool dates, pitted ¼ tsp fine sea salt FILING 2 vanilla beans, cut into thirds 2 limes, zest only, no white pith 150 g raw cashew nuts, soaked and drained 1 lime, flesh only 320 g avocados, cut into cubes (2 cm) 100 g pure maple syrup 60 g coconut oil ¼ tsp fine sea salt TOPPING 150 g macadamia nuts, soaked 4-6 hours, drained and patted dry 150 g thick coconut cream 1 tsp vanilla bean paste or natural vanilla extract 1 lime, juiced 30 g pure maple syrup GARNISH 100 g macadamia nuts, cut into pieces 1 lime, zest only, no white pith, grated { METHOD } Base Grease the inside of a springform cake tin (20 cm) with coconut oil and set aside. Place all base ingredients into mixing bowl and blend 20 sec/speed 9. Press mixture firmly into base of tin and place into freezer while preparing the filling. Clean and dry mixing bowl. Filling Place vanilla and lime zest into mixing bowl and mill 10 sec/speed 10. Scrape down sides of mixing bowl with spatula and repeat milling 10 sec/speed 10. Add cashews and mill 8 sec/speed 10. Add remaining filling ingredients and blend 1 min/speed 9 with aid of spatula, as needed, until smooth and creamy. Pour filling into springform tin and spread over base. Place into freezer for at least 30 minutes or up to 2 hours to firm and set. Clean and dry mixing bowl. Topping Place all topping ingredients into mixing bowl and blend 1 min/speed 9. Pour over filling and smooth with spatula.Place all topping ingredients into mixing bowl and blend 1 min/speed 9. Pour over filling and smooth with spatula. Garnish Immediately sprinkle chopped macadamias around the outer edge on top of the cheesecake, then sprinkle with zest. Cover cheesecake and place in freezer for at least 2 hours. Allow cheesecake to thaw slightly (approx. 15-20 minutes) before slicing and serving. TIPS: Soaking times may vary depending on ambient temperature and time of year.It is important to garnish with macadamias and lime zest as soon as the topping is poured on, while it is still soft. If you garnish once frozen, the nuts will fall off when sliced. INFORMATION: This recipe makes the most of some of Far North Queensland’s very best ingredients: lime, avocado, macadamia, vanilla and coconut, which also just happen to go beautifully together! While macadamias don’t usually need soaking, I like soaking them for this topping as it brings out their creamy texture VARIATION Individual cheesecakes: Prepare cheesecake as per recipe. In step 8, allow to thaw slightly then cut out 5 circles using a metal scone cutter (7 cm), cutting close together. Serve cheesecakes immediately or return to the refrigerator until ready to serve. Keep leftover pieces in a bag in the freezer to snack on. Prep time: 15 MINUTESCook time: Total time: 10 HOURS 35 MINUTES+ 8 SLICES (1 CAKE) + More Recipes in this Category
