Tag: vegan

THAI STYLE PINEAPPLE FRIED RICE

THAI STYLE PINEAPPLE FRIED RICE

This Thai style pineapple fried rice is sweet, savoury and spicy, and super easy to make. Serves 4.

Ingredients

2 cups brown rice
1 cup chopped pineapple
1 cup diced carrots
½ cup frozen peas, thawed
½ cup chopped spring onion
2 tbsp coconut oil
1 tbsp soy sauce
1 tbsp grated ginger
1 tsp Sriracha
½ cup unsalted cashews
2 cloves garlic, minced
Chopped fresh red chilis, to taste
Fresh coriander

Method

Cook the rice in a separate saucepan. When cooked, let it chill in the fridge for at least two hours.

Heat the coconut oil in a large pan over medium heat. Add the chopped spring onions and sauté until softened. Add the garlic, ginger and carrot and sauté until the carrots are tender. Mix in the pineapple chunks and stir until lightly browned. Add in the rice, peas, soy sauce and Sriracha. Stir frequently for around five minutes, ensuring the ingredients are well combined.

Remove from the heat and divide between bowls. Garnish with red chili, cashews and coriander.

Tip: Serve the fried rice in a hollowed-out pineapple for a tropical look.

HOMEMADE MUESLI BARS

HOMEMADE MUESLI BARS

These homemade muesli bars are delicious to take to school or work, or make a yummy quick breakfast full of goodness.

Ingredients

3 cups muesli
1 cup sultanas
¾ cup honey
½ cup cacao nibs
¼ cup brown sugar
¼ cup pumpkin seeds
1 tsp cinnamon
50g butter

Method

1. Preheat oven to 180°C. Line a rectangular slice tin with baking paper.

2. In a pan over medium heat, combine the sugar, butter and honey. Continue stirring for 5 minutes or until the sugar is dissolved.

3. Bring the mixture to a boil and cook for 2 minutes to thicken the syrup. Remove from heat.

4. Combine the muesli, pumpkin seeds, cacao nibs and cinnamon in a large mixing bowl. Pour the hot syrup over it and combine.

5. Spoon the mixture into the rectangular slice tin and press down to ensure the entire surface is covered.

6. Bake in the oven for 30 minutes or until crisp. When it’s done, set the pan aside to cool completely. Once entirely cool, cut into strips of desired size.

PakMag tip: As well as making a fantastic healthy lunchbox addition, these homemade muesli bars are also a great after school snack or breakfast on the go.

HEALTHY RECIPES: ADORABLE VEGAN OWL PANCAKES

HEALTHY RECIPES: ADORABLE VEGAN OWL PANCAKES

These adorable vegan owl pancakes provide a deliciously healthy start to the day.

Serves 2

Ingredients

1 cup organic, unbleached flour
1 tbsp sugar
2 tsp baking powder
Pinch of salt
1 cup soy milk
1 tbsp vinegar

Method

Combine your flour, sugar, baking powder and salt in a bowl. In a bowl add your soy milk with vinegar and whisk well. This turns your regular soy milk into soy buttermilk!

Allow this to sit for about 5-10 minutes, then add the soy buttermilk and coconut oil to your mixture, and mix until smooth without clumps.

Turn your pan to medium heat, grease with a tbsp of oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing. Continue to cook until the other side of your pancake is cooked and remove from heat.

Arrange fruit and almonds on top of the pancake to create an adorable owl!


This vegan owl pancakes recipe bought to you by The Source Bulk Foods. You can pick up quality, fresh ingredients for these recipes from The Source Bulk Foods.

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healthy rainbow tart

HEALTHY RECIPE: RAINBOW PIE WITH HAZELNUT CRUST

Eat the rainbow with this healthy and delicious rainbow pie with hazelnut crust.

Crust

1 ½ cups of hazelnut meal
½ cup almond meal
¾ cup tapioca flour
1 small egg
100g butter

Filling

5 eggs
2 tbs milk
3 tbs pesto
1 cup roasted pumpkin
100g feta
50g sundried tomatoes
30g spinach
2 large swiss chard leaves, chopped
1 red onion diced
chilli flakes, to taste
salt and pepper to taste

Method

Preheat oven to 180ºC. Mix together the ingredients for the pastry until they have congealed enough that you can roll it into a ball. Mould into a 25cm diameter pie tin and cook in the oven for 10 minutes.
While the crust is cooking, cook onions and chilli in a good glug of olive oil until onion is translucent. Layer pumpkin, onion and chilli in the crust. Beat the eggs, milk and pesto together with some salt and pepper and fold through the feta, spinach and chard. Pour into the pie crust.

Pop the rainbow pie back into the oven for 15- 20 minutes, or until egg mixture has cooked completely.

Serves 1-2


Recipes bought to you by The Source Bulk Foods. You can pick up quality, fresh ingredients for these recipes from The Source Bulk Foods.

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