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Sunshine Sushi

Sunshine Sushi

Ashley Jubinville | February 27, 2019

Recipe thanks to thekitchencoach.com

Ingredients

1 pkg. Sushi Nori, seaweed wraps
2 Cups Rice of choice. Add 1⁄4 tsp of Turmeric powder + 2 Tbsp Ghee or butter + 1 tsp salt when cooking
1 Tbsp Rice vinegar
sprinkle Sesame seeds (white or black, optional)
1 Yellow Capsicum, sliced thin
1 med Cucumber, julienned
1-2 Avocados
1 med Carrot, yellow if possible, julienned
4 eggs Japanese omelette, described below
1⁄2 Cup Smoked salmon (optional)
DIP: Homemade Mayonnaise or Tamari

 

Method

Japanese Omelette:

Whisk 4 eggs with 2 tsp rice vinegar + 2 tsp coconut sugar. Cook as an omelette in a medium-sized pan on medium-low heat with the lid on for approximately 6-8 min. Let cool and slice into strips for rolling into the sushi.

How to Cook Rice:
The ‘Absorption Method’ is what will allow you to use any kind of rice in sushi. Use 2 Cups of rice + 3 Cups water.

Put rice, water, turmeric, butter or oil and salt into a saucepan and bring to a boil. As soon as it boils, lower the heat to the lowest possible heatsetting and leave the lid on to finish absorbing for approx. 35-45min.

If using a gas stove, you may need to turn the heat off completely after 30min. and let it sit untouched for the remaining time. Many gas stoves run a bit too hot, even on low.

  1. Once the rice is cooked, remove from heat and spread out on a large tray/plate to cool more quickly. Sprinkle with rice vinegar (“sushi vinegar” is high in sugar) if desired and optional white or black sesame seeds.
  2. Cut up the capsicum, cucumber, avocados and carrots into thin stripes and assemble them in piles on a plate or cutting board.
  3. Lay one seaweed paper flat on a dry surface and cover 3⁄4 of it in a THIN layer of rice, leaving the edge furthest from you clear.
  4. Place your chosen fillings in a long line from left-to-right edges and on the 1⁄4 line, closest to you.
  5. You will soon discover what volume of fillings to use once you roll a few.
  6. Begin rolling with the edge closest to you. Fold it over the fillings, and using both hands, firmly roll the wrap towards the empty edge.
  7. Before it is fully rolled up, wet two fingers and dampen the empty edge of the seaweed.
  8. Close the roll and continue to dampen the closed edge slightly until it sticks.
  9. Set the roll down on the seam so it has time to stick shut and move onto the next one.
  10. Repeat until all wraps or fillings have been used.
  11. Slice into bite-sized rounds with a very sharp knife.
  12. Serve immediately or the next day. All ingredients can be kept individually and ready-to-go for a few days with only the roll-assembly happening on the day of eating for easy lunches.

 

Notes/Tips

− Sushi works well with buckwheat or with Quinoa + Amaranth instead of rice. Buckwheat has a naturally sticky texture, perfectly suitable for sushi. Pre-soak for ~3hrs then rinse well. Cook 2 cups of soaked buckwheat in the same absorption method with 3 2⁄3 Cup water for 35-45min. Quinoa + Amaranth can be pre-soaked and rinsed in a very fine sieve or cooked without soaking. Use the amaranth to assist in the stickiness required for sushi. Use 1 cup quinoa + 1 cup amaranth with 3 cups water.
− Other wrappers could be rice wraps, lettuce, or lightly steamed cabbage

 

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

 

Raw Sushi Bowl

Raw Sushi Bowl

Ashley Jubinville | February 27, 2019

 

Recipe thanks to thekitchencoach.com

Ingredients

Cauliflower “Rice”
3 Tbsp Parsley
3 Tbsp Coriander
1 head Cauliflower
2 Tbsp Dulse flakes
1 tsp Salt
2 Tbsp Nutritional yeast

Bowl Bits
1 Cup Snow peas
1 med. Cucumber
1 sm. Capsicum and/or Daikon radish
1 Cup Shitake mushrooms
2 lg. Avocado
10 pcs. Nori Paper (seaweed wraps)
3 Tbsp Sesame seeds, toasted
to serve Tamari or Coconut Aminos
to serve Wasabi (optional)
to serve Chili Mayo (mayo + hot sauce) (optional)

Ginger Kraut
3 Cups Cabbage, shredded fine
11⁄2 tsp Fresh Ginger, finely grated
1⁄2 tsp Salt
2 tsp Coconut Sugar or honey (optional)

 

Method

  1. Make the Cauliflower”Rice”: Very finely mince the parsley and coriander.
  2. Wash and cut the cauliflower into approx. 10 pieces.
  3. Process it with the minced herbs, in 2 or 3 batches in a food processor, for only 2 seconds to start with to avoid creating mush. We are after an even “rice-like” consistency. Blitz further if needed. The smaller the batch-size at a time, the more con-sistent your results will be.
  4. Transfer the cauliflower into a big bowl.
  5. Add all ingredients for the cauliflower rice to the bowl and toss until well mixed.
  6. Prepare the Bowl Bits: Thinly slice the snowpeas, cucumber, capsicum (and/or radish), mushrooms, and avocado.
  7. Toast the sesame seeds up under the grill at 220°C (430°F) for a few seconds until lightly browned if not already done.
  8. Cut or crumble the nori paper into bite-sized or slightly larger pieces.
  9. Make the Fresh Kraut: Finely slice the cabbage and finely grate the fresh ginger.
  10. Combine all ingredients into a medium bowl. Mix with your hand, squeezing and “massaging” to extract the juices from the cabbage and soften it.
  11. Present your RawSushiBowl: In a wide, shallow bowl, arrange a pile of cauliflower rice in the middle.
  12. As decoratively as you wish, arrange the Bowl Bits and Kraut around the rice. Drizzle the tamari over and place any wasabi prominently so it does not get accidentally mistaken for avo-cado (yikes!).
  13. Have fun with your food. If you choose to eat with chopsticks, play with using the other food to act as a scoop for your cauli-flower rice. Enjoy!

 

Notes/Tips

− For a stickier ‘rice’, process 1 tin’s worth of drained white beans (Cannellini or Butter) with the cauliflower.
− Prepare your lunches for a few days in layered jars. Add the layers in the following order to keep it the freshest: Bottom layer – wet kraut with tamari, cauliflower rice, avocado (add lemon juice if you wish), snow peas, cucumber, capsicum or daikon on top. Pack the nori paper and seeds separately to maintain crispiness.
− Other optional additions to change it up could include leftover brown rice served cold or lightly fried; glass (sweet potato) noodles; roasted sweet potato sticks; fried tofu-tempeh cubes; julienned beetroot or pickled beetroot; tuna; salmon; or prawns.

 

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

 

 

Vegan Taco ‘Mince’ Salad

Vegan Taco ‘Mince’ Salad

Ashley Jubinville | April 25, 2018

 

Here’s a dish hat many of you have been waiting for! This vegan taco or nacho base from The Kitchen Coach is packed with tasty spices, sneaky veggies and loaded with flavour. Give it a go and it might just become a firm favourite in your house as well.

 

Taco Mince Ingredients

− 2 Cups Dried Lentils***, soaked overnight
− 1 Lg. Eggplant
− 1-2 Zucchini
− 2 med. Onion, brown, yellow or red
− 5-7 med. Mushrooms (optional)
− 2 Tbsp Olive oil
− 3 Cloves Garlic
− 8 Tbsp Cajun Spice mix
− 1-2 tsp Salt, go by taste
− 1 tin Refried beans (or mashed black beans)
− 4 Tbsp Tomato paste
− as needed Water or oil to reach consistency
*** Choose red lentils for the smoothest texture, French lentils for most people’s preference, and green lentils for the chunkiest texture.

 

Cajun Spice Blend (Makes 16 Tbsp)

− 5 Tbsp Paprika
− 2 1⁄2 Tbsp Oregano
− 1 1⁄2 Tbsp Thyme
− 1 1⁄2 Tbsp Garlic
− 1 1⁄2 Tbsp Onion
− 1 1⁄2 Tbsp Smoked Paprika
− 1 Tbsp Cumin
− 1 Tbsp Salt
− 1 tsp Chili powder or 1⁄2 tsp cayenne
− 1⁄2 tsp Ground Pepper

 

Taco Salad

− 1 head Cos/Romaine Lettuce
− 2 Lg. Tomatoes
− 1 Cup Black olives
− 1⁄4 Cup Jalepenos (pickled in jar)
− 1-2 Lg. Avocado
− 1 med. Cucumber
− side Organic, plain corn chips
− side Salsa or Cashew ‘sour cream’

 

 

Instructions

  1. If possible, soak the dry lentils for 8-16hrs before cooking. Drain them and add fresh water to more-than cover them. Bring to a boil, then reduce heat and let simmer for approx. 25min. Drain off excess liquid once cooked. b
  2. Cut the eggplant into 1cm rounds. Lay flat. Salt generously. Let stand for 10min until the moisture has beaded out. Dab off with a paper towel. b
  3. Chop up the eggplant, zucchini, onion, and garlic fine – or use a food processor to blitz each ingredient separately. b
  4. In a large frying pan or big pot, heat the oil and add the onion and garlic to cook for 2-3 minutes. b
  5. Add in the eggplant and zucchini and continue to cook on medium heat until the eggplant is soft and fully cooked (~20min). b
  6.  While it is cooking, prepare a batch of Cajun spice mix if you don’t already have some on hand from last time. Store extras in a jar in your spice collection for another day. Combine all ingredients and mix well. b
  7. Once the eggplant mixture is cooked, add in the drained lentils and all remaining ingredients for the mince. Stir well and adjust the consistency if needed by adding small amounts of water at a time. b
  8. Allow to simmer for another few minutes until all flavours have blended. Taste and adjust to your liking. This will taste better the following day. b
  9. Cut up all ingredients for the taco salad as you prefer and pile the salad high. Add your taco mince on top, a few corn chips on the side, and a generous dollop of salsa and/or ‘sour cream’. Enjoy! b
  10. Freeze left-over mince that will not get eaten in the next 2-3 days.

Notes/Tips

  • Use extra taco mince in lasagne, on nachos, as a party dip, over mashed potatoes, in burritos, in enchiladas, or however you wish. You can blend some or all to create a different effect, as in a dip. Keeping some in the freezer gives you possibilities.
  • Use the extra Cajun spice blend wherever you need some kick and pizzazz. Sprinkle it into pizza sauce; through scrambled eggs; in breakfast hash browns; in veggie burgers; to season soups; in pasta sauce; or even as a simple marinade with oil for veggies or meat skewers.
  • Having a meat-free option gives more food-safety peace-of-mind for sending it in school lunches. Send simply with corn chips, and cucumber slices, or other favourite veg.

 

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

Have you created this dish in your own kitchen? Share it with us on instagram by tagging us #myTWC!

 

Vegan Taco ‘Mince’ Salad Recipe

Vegan Taco ‘Mince’ Salad Recipe

Ashley Jubinville | April 14, 2018

 

Here’s a dish hat many of you have been waiting for! This vegan taco or nacho base from The Kitchen Coach is packed with tasty spices, sneaky veggies and loaded with flavour. Give it a go and it might just become a firm favourite in your house as well.

 

Taco Mince Ingredients

− 2 Cups Dried Lentils***, soaked overnight
− 1 Lg. Eggplant
− 1-2 Zucchini
− 2 med. Onion, brown, yellow or red
− 5-7 med. Mushrooms (optional)
− 2 Tbsp Olive oil
− 3 Cloves Garlic
− 8 Tbsp Cajun Spice mix
− 1-2 tsp Salt, go by taste
− 1 tin Refried beans (or mashed black beans)
− 4 Tbsp Tomato paste
− as needed Water or oil to reach consistency
*** Choose red lentils for the smoothest texture, French lentils for most people’s preference, and green lentils for the chunkiest texture.

 

Cajun Spice Blend (Makes 16 Tbsp)

− 5 Tbsp Paprika
− 2 1⁄2 Tbsp Oregano
− 1 1⁄2 Tbsp Thyme
− 1 1⁄2 Tbsp Garlic
− 1 1⁄2 Tbsp Onion
− 1 1⁄2 Tbsp Smoked Paprika
− 1 Tbsp Cumin
− 1 Tbsp Salt
− 1 tsp Chili powder or 1⁄2 tsp cayenne
− 1⁄2 tsp Ground Pepper

 

Taco Salad

− 1 head Cos/Romaine Lettuce
− 2 Lg. Tomatoes
− 1 Cup Black olives
− 1⁄4 Cup Jalepenos (pickled in jar)
− 1-2 Lg. Avocado
− 1 med. Cucumber
− side Organic, plain corn chips
− side Salsa or Cashew ‘sour cream’

Instructions

  1. If possible, soak the dry lentils for 8-16hrs before cooking. Drain them and add fresh water to more-than cover them. Bring to a boil, then reduce heat and let simmer for approx. 25min. Drain off excess liquid once cooked. b
  2. Cut the eggplant into 1cm rounds. Lay flat. Salt generously. Let stand for 10min until the moisture has beaded out. Dab off with a paper towel. b
  3. Chop up the eggplant, zucchini, onion, and garlic fine – or use a food processor to blitz each ingredient separately. b
  4. In a large frying pan or big pot, heat the oil and add the onion and garlic to cook for 2-3 minutes. b
  5. Add in the eggplant and zucchini and continue to cook on medium heat until the eggplant is soft and fully cooked (~20min). b
  6.  While it is cooking, prepare a batch of Cajun spice mix if you don’t already have some on hand from last time. Store extras in a jar in your spice collection for another day. Combine all ingredients and mix well. b
  7. Once the eggplant mixture is cooked, add in the drained lentils and all remaining ingredients for the mince. Stir well and adjust the consistency if needed by adding small amounts of water at a time. b
  8. Allow to simmer for another few minutes until all flavours have blended. Taste and adjust to your liking. This will taste better the following day. b
  9. Cut up all ingredients for the taco salad as you prefer and pile the salad high. Add your taco mince on top, a few corn chips on the side, and a generous dollop of salsa and/or ‘sour cream’. Enjoy! b
  10. Freeze left-over mince that will not get eaten in the next 2-3 days.

Notes/Tips

  • Use extra taco mince in lasagne, on nachos, as a party dip, over mashed potatoes, in burritos, in enchiladas, or however you wish. You can blend some or all to create a different effect, as in a dip. Keeping some in the freezer gives you possibilities.
  • Use the extra Cajun spice blend wherever you need some kick and pizzazz. Sprinkle it into pizza sauce; through scrambled eggs; in breakfast hash browns; in veggie burgers; to season soups; in pasta sauce; or even as a simple marinade with oil for veggies or meat skewers.
  • Having a meat-free option gives more food-safety peace-of-mind for sending it in school lunches. Send simply with corn chips, and cucumber slices, or other favourite veg.

 

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

 

Bruschetta Salad with Seed Bread Croutons

Bruschetta Salad with Seed Bread Croutons

Ashley Jubinville | December 13, 2017

Seed Bread Croutons

These were designed to go with the Bruschetta Salad recipe but would accompany many other dishes well. Sprinkle over Caesar salad, greek salad, chef’s salad, pumpkin soup, potato & leek soup, minestrone soup, french onion soup etc.

You can crumble them up as a crunchy topping over lasagne or other casseroles. If they become slightly stale over time, you can re-dry them in the oven or dehydrator (but be cautious that the level of moisture has not already allowed any bad growths, you will see or smell this).

Cut into larger squares and have like crackers in school lunches instead of sandwiches or wraps, with dips etc.

Seed Bread Ingredients

1 Cup 140 g Sunflower seeds
½ Cup 70 g Nut meal (almond, cashew etc. or more of the other seeds)
½ Cup 70 g Coconut flour
¼ Cup 45 g Sesame seeds
¼ Cup 45 g Chia seeds
¼ Cup 20 g Nutritional yeast
1 Tbsp 10 g Italian mixed herbs (oregano, basil, thyme, pepper etc.)
2 tsp 5 g Garlic granules or powder
2 tsp 10 g Baking powder
1 ½ tsp 15 g Salt
1 Tbsp 15 g Apple cider vinegar
2 Cups 500 g Water

Seed Bread Croutons Method

1. Pre-heat the oven to 170°C (330°F).

2. In a food processor, add all dry ingredients.

3. Blitz until a fine meal-consistency is reached.

4. Add the vinegar and water and mix until evenly combined

5. Line a large baking tray (~450 x 250mm or 18″ x 10″) with baking paper.

6. Spread the mixture evenly out to the edges of the paper.

7. Bake for 35 min.

8. Remove from the oven to cut them into approximately 10- 15mm (½ inch) squares.

9. Lower the temperature to ~130°C (250°F) and continue to bake until dry. Depending on your oven and how much moisture it retains, this could take between 35-45min. 1

10. Alternatively, you may finish them in a dehydrator.

11. If they are truly bone dry you may store them in a well-sealed container in the pantry for a few weeks but if there are little sneaky fingers around, they certainly won’t last that long.

 

Bruschetta Salad

This is a delightful salad for changing up a regular bruschetta, especially if you prefer a gluten free option for a great favourite. It serves well as a stand-alone lunch, or could go well with a side soup, a few skewers, some Greek-style potatoes, with a rice pilaf, some steamed veggies & pesto or anything you would like to create.

To make it into more of a dinner meal, you could add some GF pasta, a few dollops of cashew cheeze, or if you’re having dairy, a few bits of goats cheese or buffalo halloumi.

Bruschetta Salad Ingredients

5 med, 400 g Tomatoes (the best you can find)
1 large, 240 g Capsicum or Bell pepper
1 med, 150 g Zucchini
⅔ cup 150 g Olives, pitted, chopped
1 small, 100 g Sweet white onion or Red onion
¼ Cup 10 g Basil, fresh leaves, chopped
1-2 Tbsp 30 g Capers
2 Tbsp 35 g Pomegranate molasses or balsamic glaze
Generous Seed Bread Croutons (see recipe)

Bruschetta Salad Method

1. Dice the tomatoes, capsicum, zucchini, and olives into small bite-sized pieces.

2. Finely mince the onion and basil.

3. Combine all ingredients in a bowl, except the croutons and molasses and toss gently.

4. Drizzle the molasses and sprinkle the croutons generously over before serving.

5. This will keep for 1-2 days in the fridge. Pack the croutons separately in lunchboxes.

 

Visit The Kitchen Coach to learn more about kitchen skills, time-saving hacks, and how to flip your kitchen, the wholefoods way!

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