INGREDIENTS 

• 120 Grams Self Rising Flour + additional to coat  175 Grams White Fleshed Fish (such as Cod) 1 Medium Egg White 
• 160 ML (1/2 cup or little under half a bottle) Light Beer or Lager 
• 1 Large Waxy Potato, Peeled 
• Sunflower Oil 
• Salt 
• 1 Teaspoon Curry Powder (used twice)  
• 1 Teaspoon Baking Powder 

• For the Tartar Sauce  
• 1 Tablespoon of Gherkins, chopped  
• 50 Grams Creme Fraiche 
• 200 Grams Mayonnaise 
• 3/4 Shallot Diced 
• Lemon Juice (about 1 Teaspoon) 
• Hot Sauce (Optional)   

COOKING INSTRUCTIONS 

• Get oil in pan medium-high heat for frying before assembling ingredients. Do not need a deep pan or pot, a large pan will do  

• In a bowl whisk together flour, baking soda, curry powder and beer. Then whisk egg whites till there are stiff peaks and fold into batter 
• (if too heavy add some water)   

• Add teaspoon of curry powder to dredging flour for more seasoning (optional) 

• Season fish with salt, then coat with flour. Knock off excess flour and put into batter mixture. Make sure fish is fully battered and ad to oil  

• Once fish is in, baste the fish with oil. Let first side cook until golden brown and flip. Basting fish with oil on other side. Take pan on and off oil so that the oil does not get too hot. Fish should be in oil 3-3 1/2 minutes. Once finished put on plate with paper towel and put in warm oven  

• Chop potato into square, then chop into tall skinny fries (the skinnier the fry the quicker they will cook). Then roll in paper towel to dry any excess moisture. Add new oil to pain then add potatoes to high heat. Once fries are browned, remove from oil on to paper towel and add salt.  

• Add all Tartar ingredients together and mix. Add salt to taste and hot sauce if you want heat.  

• Assemble together and enjoy! Watch the full demo here

INGREDIENTS 

1 lb. ground beef
1/2 cup dried bread crumbs
1/2 cup whole milk ricotta
1 large egg
1/2 cup grated Romano cheese
1/2 tsp. freshly ground black pepper
1/4 cup grated yellow onion
1/4 cup finely diced fresh garlic
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh basil leaves

Preheat oven to 350 degrees.  

Spray a baking sheet with olive oil cooking spray. 

Mix all ingredients thoroughly in large bowl.  

Roll meatballs about the size of a golf ball and place on baking sheet. 

Place into preheated oven for approximately 30 minutes, turning meatballs over at halfway time.  

Add to cooked sauce or serve plain as an appetizer. 

Makes approx. 24 meatballs

INGREDIENTS  

• 50g wholemeal flour 
• 200ml buttermilk (or 2 eggs, beaten) 
• 150g puffed rice 
• 2 tsp garlic powder 
• 2 tsp onion powder or granules 
• 4 tsp paprika 
• 1 tsp dried sage 
• 8 mini chicken breast fillets 
• 4 wholemeal buns 
• 1 ripe avocado, peeled, stoned and sliced 
• ½ iceberg lettuce, shredded 
• Sea salt and freshly ground black pepper 
• Mexican hot sauce such as Cholula (optional), to serve

• FOR THE YOGHURT DRESSING  
• 75ml Greek yoghurt 
• ½ garlic clove, crushed 
• 1 tsp cider vinegar

COOKING INSTRUCTIONS 

•  Preheat the oven to 180˚C/gas 4. 

• Put the flour, buttermilk and puffed rice into three shallow bowls. Season the flour with salt and pepper. Add the garlic powder, onion powder, paprika and dried sage to the buttermilk and mix well. Crush the puffed rice with your hands so that the pieces are broken down slightly but not powdered.

•  Dip a piece of chicken into the flour so that it is completely covered. Remove and shake off any excess, then dip into the buttermilk. Allow any excess buttermilk to drip off, then put the chicken pieces into the puffed rice. Turn over to make sure they are completely coated, then place on a baking tray. Repeat with the remaining chicken pieces. 

• Put the tray into the preheated oven and bake for 25–30 minutes, until golden and cooked through, turning halfway through cooking.

•  Meanwhile, make the yoghurt dressing; mix together the yoghurt, crushed garlic and vinegar with a little salt and pepper. Taste and add more vinegar if needed. 

• Slice open the buns and divide the avocado slices between them. Top with shredded iceberg lettuce. 

• Once the chicken is cooked, place on top of the lettuce and spoon over dollops of the yoghurt dressing, as well as a drizzle of hot sauce, if desired. Close the buns and serve immediately.

INGREDIENTS  

• Ingredients 
• 1 yellow onion diced 
• 1/2 green cabbage thinly sliced (approximately 4+ cups) 
• 1.5 - 2 cups sauerkraut 
• 15 oz can fire roasted tomatoes diced 
• 1/4 cup sliced pickled 
• 8 oz soy curls (optional) 
• 1 cup brown rice rinsed well 
• 2 leaves bay 
• 1 tbsp caraway seeds 
• 3 tbsp smoked paprika 
• 1 tbsp onion powder 
• 2 tsp garlic powder 
• 8 cups water or veggie stock 
• sea salt + black pepper to taste 
• 5 sprigs fresh dill + more for garnish 

• Instructions 

• Soak the soy curls in a big bowl covered with hot water for 20 minutes. Drain and squeeze as much of the water out as possible. Use a sharp knife and chop up the soy curls into small pieces. 8 oz soy curls 

• Meanwhile saute the onion in a large heavy bottom stock pot over medium heat until translucent. Use a little splash of water or veggie broth (omit oil on WFPB diet). Stir in the caraway seeds and toast a minute or so until fragrant. 

• 1 yellow onion, 
• 1 tbsp caraway seeds 

• Add the fresh cabbage and continue cooking until wilted. Stir in the brown rice and cook another minute or so. 
• 1/2 green cabbage, 
• 1 cup brown rice 

• Add the sauerkraut , chopped soy curls, bay leaves, smoked paprika, onion + garlic powders, canned tomatoes and fresh dill. 
• 1.5 - 2 cups sauerkraut, 
• 15 oz can fire roasted tomatoes, 
•  8 oz soy curls, 
• 2 leaves bay, 
• 3 tbsp smoked paprika, 
• 1 tbsp onion powder, 
• 2 tsp garlic powder, 
• 5 sprigs fresh dill + more for garnish 

• Pour in the water or veggie stock and bring to a constant simmer. Cook 45 minutes or until the rice is cooked through. (If using quick cook brown rice adjust cooking time according to the package directions.) 
• 8 cups water or veggie stock 

• Adjust seasonings with sea salt and freshly cracked black pepper and serve with fresh dill and cashew cream. sea salt + black pepper to taste 

• Notes 

• Soup or Stew? - As the soup sits the rice will continue to absorb more broth and turn it into a stew. You can thin it out with more veggie stock as desired when re-heating. 

• Cabbage - A mix of both fresh green cabbage and sauerkraut is best! This will result in the most delicious flavor profile with deep savory layers of flavors. If only fresh cabbage is used the stew will be on the sweeter side so I'd recommend balancing that sweetness with some apple cider vinegar and more tomatoes in the broth. 

• Rice - Use a brown rice variety you love here. Short grain, long grain, basmati or quick cook brown rice will all work great. Remember to wash it well in a few changes of water to remove as much of the arsenic as possible, yes even organic rice. Alternatively you could use barley, farro, presoaked wheat berries, quinoa, amaranth, lentils or toasted Fregola. 

• Soy Curls - They are totally optional but I love using them to "beef up" the stew with clean protein. Rehydrate for 20 minutes in hot water, squeeze and mince until it resembles ground meat. Easy, cruelty-free and good for you. Chopped up mushrooms are a great alternative too. 

• Liquid Smoke - If an even smokier flavor is desired you can add a couple of teaspoons of liquid smoke to the soup just before removing from heat.

INGREDIENTS  

• Serves 1 
• 8-12 shrimp, peeled and de-veined 
• 115g angelhair or capellini pasta 
• 2 tbsp extra virgin olive oil 
• 3 garlic cloves 
• 1 large shallot, diced finely 
• 2 tsp chili flakes 
• 2 lemons 
• 100ml white wine 
• 2 tbsp capers 
• 60g cherry tomatoes, halved 
• 100ml seafood stock 
• 55g butter, cubed 
• Parmesan, for grating 
• 1 sprig of basil, picked 
• Salt and fresh cracked black pepper, to taste

COOKING INSTRUCTIONS  

• Add water to a 4 quart sauce pot. Salt liberally, cover with a lid and bring to a boil. 

• Heat a medium nonstick saute pan on medium heat with one tablespoon of olive oil. 

• When hot, add the diced shallots and finely grate the garlic bulbs into the pan and saute for 2 minutes to soften them. 

• Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. 

• Add the seafood stock, chili flakes, capers, cherry tomatoes and lemons 
• (zested and juiced). 

• When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. 

• Add the cubed butter to melt. 

• Taste and season the sauce accordingly.

•  Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. 

• Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. 

• Finally, tear the fresh basil leaves and toss into the pasta before plating. 

• Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of Parmesan cheese.

INGREDIENTS  

• INGREDIENTS  
• 3 parsnips, stems trimmed 
• 8 rainbow carrots, cleaned and halved  
• 1 red onion, peeled and sliced into 1-inch wedges 
• 1 cup of baby turnips, halved 
•  2-inch knob of fresh ginger, peeled and sliced  
• Flaky sea salt and fresh cracked pepper, to taste  
• 6 tablespoons unsalted butter, divided 
• ½ cup chicken stock 
• 1 lemon, for zesting  
• 2 tablespoons chopped fresh herbs (rosemary and thyme)

COOKING INSTRUCTIONS  

• Preheat oven to 425˚F.  
• Prepare parsnips, slice thin tips from the parsnips to prevent from burning and discard. Slice parsnips into quarters, slicing fist in half and then again in half lengthwise to create 2-inch pieces. 

•  Heat a 14-inch skillet over high heat and drizzle with oil, once hot sear vegetables in batches, starting with carrots followed by red onions, turnips, and parsnips. Season generously with salt, pepper, and drizzle with more olive oil to coat, continue cooking until caramelized.  

• Add sliced ginger and stir in half the butter, once melted drizzle in chicken stock to just cover the bottom of the pan. Bring to a boil before roasting in the oven until tender*.   

• To finish - toss vegetables with fresh chopped herbs and remaining butter. Enjoy warm.      

• Recipe Notes:  

• Vegetables can be cooked on the stovetop, depending on your available oven space. Toss frequently and keep a close eye on liquid in the pan, adding more or less as needed until vegetables are caramelized and tender.   
• Add a crunchy garnish - Crush toasted pepitas in a mortar and pestle until they resemble a coarse texture. Add a pinch of salt and chili flakes and crush a touch more - top roasted vegetables.

INGREDIENTS  

• Ingredients 
• 4-5 cups brown rice cooked and chilled
• 2 cups pineapple chunks fresh or frozen 
• 1 red bell pepper diced 
• 3/4 cup green peas (frozen & thawed in hot water) 
• 1 cup purple cabbage shredded 
• 1/2 red onion diced 
• 3 cloves garlic minced 

• Stir Fry Sauce 

• 4 tbsp tamari 
• 1.5 tbsp maple syrup 
• 1/2 tsp garlic powder 
• 3/4 tsp hot sauce or red chili flakes 
• 1/2 tsp ground ginger optional 

• Garnishes: scallions, sesame seeds, lime wedges, fresh cilantro, fresh chili peppers.  

• Cooking Instructions 

• In a small bowl whisk together all the stir-fry sauce ingredients and set aside. 

• Start with a hot cast iron skillet that has been seasoned well, this way you won’t need to even use any oil. Quickly sir-fry / the pineapple chunks until little caramelization takes place. Once the desire color is achieved transfer to a bowl. (If you don't have a seasoned cast iron skillet use whatever skillet you have available with a drizzle of sesame oil or a drop of water). 

• Add the bell pepper and onion to the hot skillet stirring quickly until they start to get some color. Work quickly and take good care not to burn anything. If you feel the pan is getting too hot and anything sticks just add a little splash of water to get things moving. Scoop out the onion and pepper and reserve together with the pineapple. 

• In the same skillet add the purple cabbage and stir fry just a minute or so until it starts to wilt. Move it to the side and add a little drop of oil (use water for WFPB & Plantricious diets) and add the garlic. Cook until just fragrant quickly stirring so it won’t burn. 

• Add the cooked rice to the skillet together with the green peas and pour in the sauce. 
• Remove from heat and add in the reserve veggies gently mixing everything. 
• Sprinkle in some fresh cilantro, scallions and sesame seeds and enjoy with a fresh squeeze of lime!! 

• Notes 

• To make it oil-free WFPB and Plantricious compliant all you need to adapt the recipe is to stir fry / sautee your veggies with a little drop of water or veggie broth instead of oil. Make sure to use a whole grain rice like brown, black or red. Make it soy-free by replacing the tamari sauce with equal parts of coco aminos and don’t add any tofu to the recipe. Alternatively you can use this peanut sauce i make for my ramen noodle salad.

Easy vegan pineapple fried rice made with perfectly stir fried veggies, a simple sweet and savory tamari sauce and tons of flavor. Healthy, 

filling, gluten free and makes perfect leftovers. 

Course Main Course 

Cuisine Chinese 

Keyword fried rice, plant based, vegan

Prep Time 10 minutes 

Cook Time 20 minutes 

Total Time 30 minutes 

Servings 4 people 

Calories 839kcal 

INGREDIENTS  

• Ingredients 
• 1 lb ground beef 🍖
• 1 small onion, chopped 🧅
• 1 clove garlic, minced 🧄
• 1 can (14.5 oz) diced tomatoes with green chilies (or Rotel) 🍅
• 1 cup corn kernels (frozen, canned, or fresh) 🌽
• 1 can (15 oz) black beans, drained and rinsed 🫘
• 1 1/2 cups cooked white rice 🍚
• 1 cup shredded cheddar cheese 🧀
• 1 cup shredded Monterey Jack cheese 🧀
• 1 packet taco seasoning 🌮
• 1/2 cup sour cream 🥛
• 1/4 cup chopped cilantro (optional) 🌿
• Salt and pepper, to taste 🧂
• Tortilla chips, for serving (optional) 🥙
• Instructions:
• Preheat the Oven:
• Preheat your oven to 350°F (175°C).
• Cook the Beef:
• In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until softened (about 3-4 minutes).
• Season the Beef:
• Add the taco seasoning to the beef mixture, and stir in the can of diced tomatoes with green chilies. Cook for another 3-4 minutes, allowing the flavors to blend.
• Mix in the Rest:
• Stir in the corn, black beans, and cooked rice. Add salt and pepper to taste. Cook for an additional 2-3 minutes until everything is well combined.
• Assemble the Casserole:
• In a large 9x13-inch baking dish, spread the beef and rice mixture evenly. Dollop the sour cream over the mixture, then sprinkle the shredded cheddar and Monterey Jack cheeses on top.
• Bake:
• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
• Garnish and Serve:
• Remove from the oven and garnish with chopped cilantro if desired. Serve with tortilla chips on the side for some crunch!
• Enjoy!
• This Mexican Beef and Rice Casserole is loaded with flavors and textures, making it a perfect go-to comfort meal! 🌯

INGREDIENTS  

• Ingredients 
• - 1 cup Bisquick
• - 1 lb cooked sausage, crumbled
• - 4 large eggs, beaten
• - 1 cup shredded Cheddar cheese
• Directions:
• 1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
• 2. In a large bowl, combine the Bisquick, crumbled sausage, beaten eggs, and shredded Cheddar cheese. Mix until all ingredients are evenly incorporated.
• 3. Spoon the mixture evenly into the muffin tin cups, filling each about 3/4 full.
• 4. Bake in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• 5. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins

Wake up to the irresistible aroma of savory sausage muffins baking in your oven. Perfect for busy mornings or leisurely brunches, these muffins blend the classic flavors of sausage, cheese, and eggs in a warm, handheld delight. Easy to whip up and even easier to devour, they’re the tasty solution for your on-the-go breakfast needs.