123

FREE DELIVERY on orders $140+
(Cond. Apply)

Menu
Select Page

Latest Recipes

Im looking for

recipes that are

Found
249
166
2
100
106
43
245
12
150
recipes
Found 48 recipes
Sorted by date
Vegan Meatballs With Zoodles

Vegan Meatballs With Zoodles

Food Matters | September 30, 2019

 

You will be amazed by the hearty taste of these meatless meatballs! Approved by the Food Matters Team, these meatless meatballs are packed with flavor, fiber and protein!

A great way to sneak more veggies into the kids diet!

Ingredients

Meatballs
½ cup walnuts
½ cup rolled oats
1 cup grated carrot
½ cup fresh parsley, finely chopped
⅓ cup fresh basil leaves, finely chopped
4 sun-dried tomatoes, roughly chopped
2 garlic cloves, minced
1 can kidney beans, drained and rinsed (14 oz or 400g)
2 tbsp chia seeds & 3 tbsp water, mixed together
½ tbsp olive oil
1 tsp dried oregano
salt & pepper to taste

Pasta Sauce
2 garlic cloves, minced
1 small onion, finely diced
½ tbsp olive oil
1 can organic tomatoes (14 oz or 400g)
¼ cup black olives, pitted
handful of fresh basil, roughly chopped
handful of fresh oregano, roughly chopped
salt & pepper, to taste

Method

1. Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.

2. Add the oats, grated carrot, parsley, basil, sun-dried tomatoes, walnuts, olive oil, dried oregano and salt & pepper to the food processor. Process until a crumble forms.

3. Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.

4. Roll the mixture into 18-20 balls, packing each ball tightly between your hands so it holds together well.

5. Place each ball onto the prepared baking sheet an inch or two apart.

6. Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.

7. While your meatballs are baking, make your pasta sauce by heating oil in medium pan over medium heat, saute onion and garlic until softened. Add tomatoes and simmer for 5 or so minutes. Stir through olives, herbs, salt and pepper.

8. Serve with zucchini pasta and top with homemade pasta sauce.

 

Omega 3 & High Fibre Raspberry Layered Slice

Omega 3 & High Fibre Raspberry Layered Slice

Food Matters | August 20, 2019

 

Our favourite kind of desserts are the kind that are packed with amazing flavours, not too many ingredients or steps, and low in sugar. Like this coconut, vanilla, raw vegan slice topped with a chia seed, raspberry jam! A simple dessert disguised as a little bit fancy.
Use our new white chia seeds if your family are a little suspect on the black, fish-eggy variety!

 

Ingredients

For The Base
½ cup almonds
½ cup Medjool dates (pitted) Approx. 6 dates
2 tbsp melted coconut oil

For the Vanilla & Coconut Layer
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
1 tsp vanilla bean paste or extract

For the Raspberry Chia Seed Layer
4 tbsp chia seeds
1 cup fresh or frozen raspberries or strawberries

 

Method

1. In the food processor, add almonds, pitted dates and coconut oil.

2. Pulse until a sticky crumble forms.

3. Line a 19cm, small slice dish and press base evenly into the dish. Alternatively, you could use a 20cm spring form cake pan.

4. Place into the freezer.

5. For the vanilla and coconut layer, place soaked cashews, coconut milk, desiccated coconut, maple syrup and vanilla bean paste into the food processor and process until smooth and creamy.

6. Spread evenly over base and place back in the freezer for 30 minutes.
While the coconut and vanilla layer sets, blend together chia seeds and raspberries to create a jam layer.

7. Spread raspberry chia seed layer on top and place in the freezer to set for 10-15 minutes.

8. Slice and store in airtight container either in the fridge or freezer.

X