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Vanilla Chia Breakfast Pudding

Parfait

Vanilla Chia Breakfast Pudding

Why wait until dessert when you can enjoy pudding for breakfast? What a great start to a morning right? The Buddhist Chef knows just how to create delicious indulgences with health at heart! And we love him for it!

This Vanilla Chia Breakfast Pudding is perfect when you are having some friends over for breaky and you want to show them that just because you are vegan doesn’t mean your meals are dull.

Ingredients: 

Crumble

  • 1 cup of rolled oats
  • 1/4 cup of  grated coconut
  • 1/4 cup of chopped walnuts
  • 2 teaspoons of coconut oil
  • 2 tablespoons of maple syrup
  • a pinch of salt

Pudding

  • 1 & 3/4 cups of full fat coconut milk
  • 2 tablespoons of maple syrup
  • 1/4 teaspoon of vanilla extract
  • 1/4 cup of whole chia seeds – buy them here
  • chocolate bark for topping

Instructions: 

  1. Preheat oven to 350F (175˚C)
  2. In a bowl, combine the oatmeal, grated coconut, walnuts, coconut oil, maple syrup and salt.
  3. Place on a baking sheet and bake for 15 minutes.

Parfait

  1. In a bowl, combine the coconut milk, the maple syrup, the vanilla extract and chia seeds.
  2. Mix well and refrigerate for at least 60 minutes.
  3. Pour the pudding into dessert cups, garnish with crumble and chocolate barks.

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Happy healthy cooking!

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Smokey BBQ Jackfruit Wraps

Smokey BBQ Jackfruit Wraps

Smokey BBQ Jackfruit Wraps

Recipe by Avent Garde Vegan

“Jackfruit is a wonder of a fruit, highly nutritious & has a surprisingly meaty texture. Often compared to pulled pork! Covered in sticky smokey bbq sauce & wrapped in Lettuce wraps – beautiful”

Ingredients: 

Jackfruit Mix

2 Tins Nature’s Charm Young Green Jackfruit Confit – Buy it here!
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Fennel Seeds, toasted & ground.
1 tsp Sugar
1 tsp Dried Sage

BBQ Sauce

1 cup Tomato Ketchup
3 tsp English Mustard
1 tbs Balsamic Vinegar
2 drops Liquid Smoke
1 tbs Tamari
3 tbs Unrefined Caster Sugar
Spinkle Smoked Chilli Flakes

Rainbow Slaw

2 cup/100g Red Cabbage, shredded fine
2 Carrots, peeled & grated
1 Red Onion, finely sliced
Handful of Coriander, chopped fine
6 tbs Vegan Mayonnaise (gaz’s essentials section)
Pinch Sea Salt & Pepper

To serve

Gem Lettuce
Fresh Lime Juice
Black Onion Seeds
Roasted Cashew Nuts

Instructions: 

 

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Happy healthy cooking!

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Unframed Vegan Chocolate Ice-Cream & Chocolate Chip Cookie Stack

Unframed Vegan Chocolate Ice-Cream

Unframed Vegan Chocolate Ice-Cream & Chocolate Chip Cookie Stack

When it comes to sweet treats, there is very little that beats a good old fashioned chocolate chip cookie. But when you stack it up with Unframed‘s famous vegan chocolate ice-cream, there is literally nothing better!

Our friends at Unframed Ice-Cream Artistry are showing us how to  live #lifeunframed this summer with a delicious vegan twist on our childhood favourite, ice-cream sandwiches.

So, get down to Unframed and get your hands on some of their amazing vegan ice-cream and check out the below recipe for possibly the most delicious, vegan choc-chip cookie ice-cream sandwich you will ever have!

We would love to see your creations so share them with us on facebook.com/plantbasedlifeSA/ and use the hashtag #lifeunframed.

Unframed Vegan Chocolate Ice-creamChocolate Chip Cookie Recipe

Ingredients: 

2/3 cup of coconut oil

2/3  cup of granulated sugar

2/3 cup of packed brown sugar

1/2 cup of unsweetened almond milk

2 teaspoons of vanilla essence

2.5 cups of all-purpose flour

1 teaspoon of bicarbonate of soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1.5 cups of semisweet vegan chocolate chips

Instructions: 

  1. Preheat oven to 180 degrees Celsius.
  2. In a bowl, mix together coconut oil, almond milk, sugars and vanilla essence.
  3. In another bowl, mix together sifted flour,baking powder and baking soda.
  4. Add wet mixture to the dry mixture and mix until completely combined.
  5. Add choc chips and combine.
  6. Make round balls and flatten slightly and place on a greased tray.
  7. Bake for 10-15 min depending on oven. Take out and cool on rack.

Stack cookies with large scoops of @lifeunframed vegan chocolate ice-cream and boom! Ice-cream sandwich delights!

 

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Seitan Recipe

Seitan Recipe

Seitan Recipe

Also known as “wheat meat” or “wheat protein”, seitan has a very similar texture to meat when its cooked making it a very popular meat substitute. It’s a very versatile meat-alternative that can be used in just about anything, and is surprisingly easy to make.

There are many seitan recipes out there but this one by The Buddhist Chef is by far one of easiest and tastiest ones you’ll find.

Ingredients:

2 cups of wheat gluten

½ cup of chickpea flour

½ cup of nutritional yeast

1 tablespoon of paprika

1 tablespoon of basil

1 tablespoon of onion powder

1 tablespoon of ketchup

2 tablespoons of vegan Worcestershire sauce

½ cup of soy sauce

1 ½ cups of hot water

4 cups of vegetable broth

Instructions:

  1. In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.
  2. In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.
  3. Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
  4. Knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky.
  5. Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow dough to expand.
  6. Bring vegetable broth to a boil in a large pot.
  7. Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
  8. Continue simmering until firm, turning seitan occasionally, about 1 hour.
  9. Remove from heat and let seitan cool 15 minutes in broth.
  10. Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.

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Happy healthy cooking!

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Vegan Sushi Rolls

vegan sushi rolls

Vegan Sushi Rolls

Making sushi at home is fun and super easy to do. The Buddhist Chef shows us that with just a couple of ingredients you can easily whip up a batch of delicious vegan sushi rolls.

Ingredients:

1 cup of sushi rice

1 1/2 cups of water

1/2 teaspoon of salt

1 tablespoon of rice vinigar

1 tablespoon of maple syrup

3 sheets of nori

1 sliced avocado

1/4 of a cucumber, seeded and minced

3 tablespoons of vegan mayonnaise

1 teaspoon of sriracha sauce

1 teaspoon of maple syrup

Instructions: 

  1. Rinse the rice in cold water and place in a saucepan. Add water, bring to a boil. Stirr, cover, reduce heat to low and simmer 15 to 20 minutes or until all water is absorbed.
  2. Add salt, rice vinegar and maple syrup to the rice. Mix well and set aside.
  3. In a small bowl, mix the vegan mayonnaise, sriracha sauce and maple syrup. Set aside.
  4. Lightly moisten hands with water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
  5. Arrange the cucumber and avocado on rice in the center the sheet and add a tablespoon of spicy mayonnaise.
  6. Roll up the bamboo mat slowly, tucking in the closest end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.
  7. Using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.

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Happy healthy cooking!

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Hasselback Sweet Potato, Burnt Onion and a Smokey Cheese Sauce

Hasselback Sweet Potato, Burnt Onion and a Smokey Cheese Sauce

Hasselback Sweet Potato, Burnt Onion and a Smokey Cheese Sauce

What makes Violife stand out from other dairy-free cheeses (other than its delicious authentic flavour) is it’s cooking versatility.

Unlike other dairy-free/vegan cheeses, Violife melts like real cheese while maintaining its quality. It doesn’t separate or become clumpy or gloopy. With Violife, you can make all of your favourite cheese dishes (from your past life) the dairy-free, cruelty-free way.

Local Vegan Chef and Fitness Personality, Lucien Olivier takes a simple dish and turns it into a delectable food affair with an absolutely to-die-for smokey cheese sauce.

Don’t believe us, try it yourself!

You can buy Violife dairy-free for pizza cheese at our online store: Shop dairy-free

Smokey Cheese Sauce

Ingredients:

1 medium sweet potato (scrubbed)

1 tablespoon of coconut oil

1 tablespoon of maple syrup

1/2 teaspoon of cinnamon

1 onion

1 cup of grated Violife dairy-free for pizza cheese

½ cup of almond milk

1 tablespoon of chopped garlic

2 tablespoons of smoked paprika

1 tablespoon of sesame seeds

Salt and pepper to taste

 

Instructions:

  1. Preheat oven to 220’C.
  2. Cut the onion in ½ and place on a greased oven tray with the sweat potato. Roast for 20 minutes.
  3. Remove from the oven and slice 8-10 slits across the sweat potato 3/4 of the way through the flesh and slightly fan it out.
  4. Mix together spices (not including the smoked paprika), syrup and oil and pour over the sweet potato being sure to get into the slits.
  5. Turn the onion over if it’s charred.
  6. Return to the oven and bake for an additional 20-25 minutes, or until sweet potato is fork tender and the skin crispy.
  7. Remove the onion once charred on both sides
  8. While the potato and onion bake for the second time add the cheese, garlic, smoked paprika and almond milk to a pan and cook until the consistency of a cheese sauce.
  9. Place the potato and onions in a bowl
  10. Pour the cheese sauce over half of the potato.
  11. Season everything with salt and pepper and garnish with sesame seeds.

Follow Chef Lucien on Instagram @lucienolivier

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French Onion Soup

French Onion Soup

French Onion Soup

A vegan spin on a classic french favourite. This french onion soup by the The Buddhist Chef is soul-food at its best! A cheesy bread baked in an aromatic onion soup.

We recommend trying Violife dairy-free pizza cheese for the cheesy bread topping. It melts like a dream and gives it that heartyness every french onion soup needs!

Ingredients: 

3 tablespoons of vegetable oil
6 cups of onions, thinly sliced
3/4 cup of light lager
1 teaspoon of basil
1 teaspoon of oregano
2 bay leaves
4 tablespoons of miso
6 cups of vegetable broth
4 slices of toasted baguette
2 cups of grated Violife dairy-free pizza cheese

Instructions:

  1. In a large saucepan, sauté the onions in oil, over medium heat until lightly browned and tender, stirring occasionally for about 15 minutes.
  2. Add the lager and bring to a boil and let it reduce for 3 minutes.
  3. Add basil, oregano, bay leaves, miso, vegetable broth and bring to a boil.
  4. Simmer for about 30 minutes.
  5. With the rack in the middle position, preheat the oven’s broiler.
  6. Ladle the soup into four heat resistant bowls.
  7. Place a slice of bread on each soup and cover with the cheese.
  8. Place the bowls on a baking sheet and broil in the oven until the cheese has melted.

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Happy healthy cooking!

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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

A classic Eastern European dish to impress! These vegan stuffed cabbage rolls by The Budhist Chef are packed with protein and flavour. The best way to serve cabbage indeed! If you have never been a fan of the leafy veg, this recipe will surely convert you. This is definitely one of our favourite recipes. One to whip out at family cook-offs!

Best served hot!

Ingredients: 

2 tablespoons of oil

1 chopped onion

2 pealed and chopped carrots

2 cups of sliced mushrooms

2 celery stalks, minced

1 tablespoon of minced garlic

3 tablespoons of soy sauce

1 tablespoon of dried basil

2 tablespoons of maple syrup

2 tablespoons of tomato paste

2 1/2 cups of vegetable broth (divided)

1 cup of cooked lentils

1/2 cup of basmati rice, uncooked

1 – 2 cups of vegetable broth

1 – 2 cups of tomato sauce

Instructions: 

  1. Preheat oven to 350°F (180°C).
  2. Heat oil and sauté onion for 2 minutes.
  3. Add carrots, mushrooms and celery, and cook for 10 minutes.
  4. Add garlic, soy sauce, oregano, basil, maple syrup, and tomato paste. Mix well.
  5. Stir in 1/2 cup (125 mL) vegetable broth and lentils. Cover and simmer for 10 minutes.
  6. Add rice and 1 cup (250 mL) vegetable broth.
  7. Cover and let simmer for another 10 minutes. Set aside.
  8. Immerse cabbage leaves in boiling water for 1 minute. Let cool.
  9. Spoon lentil mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish.
  10. Heat remaining 1 cup (250 mL) vegetable broth and pour over rolls, making sure to cover them up to the half point.
  11. Pour tomato sauce over all rolls, cover with foil and bake for 45 minutes, or until cabbage is tender.1
  12. Remove foil and broil for 2 minutes.

We would love to see your creations. Share with us on facebook.com/plantbasedlifeSA/.

Happy healthy cooking!

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Maca Colada Mocktail

Maca Colada

Maca Colada Mocktail

Summer is here and its time to get tropical! And there is just no better way then with a Maca Colada Mocktail. A cool creamy pina-colada styled cocktail with a little Maca punch.

Known for its mood enhancing qualities, the dash of maco takes this mocktail from tropically refreshing to a summer delight!

This is definitely one to share with friends at your next summer get-together.

This delightful mocktail recipe was designed by Gaia Herbs. 

 

Maco Powder is available at our online store: Organic Maco Powder 200g

Maca powder 200g

Ingredients:

1 cup of ice

2 cups of fresh pineapple cut into chunks

2 cups of coconut milk

Juice of lime

2 tablespoons of coconut sugar

1 tablespoon of  Organic Maco Powder 200g

Instructions:

  1. Place all ingredients into a blender and blend until thoroughly combined.
  2. Pour into glasses (paper umbrellas are optional but encouraged), and serve immediately.
  3. Enjoy!

Share your creations with us on Facebook: https://www.facebook.com/plantbasedlifeSA/

Happy healthy cooking!

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Enchilada Lasagna

Enchilada Lasagna

Enchilada Lasagna

Turn a simple weeknight dinner into a FIESTA with this delicious enchilada lasagna recipe by The Buddhist Chef.  Basically it’s an enchilada layered up like a lasagna, then baked until bubbly and delicious!! Quick and easy to make using simple ingredients that you are sure to have in the pantry.

We recommend you top it off with some delicious Violife dairy free pizza cheese to make it that all much more satisfying!

 

Ingredients: 

2 tablespoons vegetable oil

1 chopped onion

1 teaspoon salt

1 teaspoon ground cumin

1 tablespoon chili powder

1 can diced tomatoes

2 tablespoons agave nector

1 cup canned red kidney beans

4 – 5 Large corn tortillas

Ingredients: 

  1. Preheat oven to 375°F (190°C)
  2. In a medium saucepan, heat oil over medium-high heat and sauté onion for 5 minutes, stirring occasionally.
  3. Add salt, cumin, chili powder, tomatoes, maple syrup, and kidney beans.
  4. Bring to a boil and simmer 30 minutes, or until thickened. (The sauce can be made in advance and frozen.)
  5. Spread 1/2 cup (125 mL) sauce at the bottom of a square 9-in. (23-cm) baking dish.
  6. Cover with a layer of tortillas.
  7. Repeat sauce and tortilla layers up to 4 times, depending on the desired thickness.
  8. Bake for 30 minutes or until golden brown.

Share your creations with us on Facebook: https://www.facebook.com/plantbasedlifeSA/

Happy healthy cooking!