Green Goddess Houmous Ingredients: 3 heaped tbsp Biona Tahini 4 tbsp fresh lemon juice 2 tbsp Biona Olive Oil 15g roughly chopped, loosely packed fresh parsley 60g roughly chopped spinach 2 to 3 tbsp roughly chopped fresh chives 1 large garlic clove, roughly chopped Pinch of salt 1 can Biona Chickpeas, drained and rinsed Garnish with fresh chilli, olive oil and a sprinkling of chopped fresh herbs Method: Combine the tahini and lemon juice together in a food processor to make them ultra smooth and creamy. Add the olive oil, parsley, spinach, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the houmous is thick and quite smooth. Pour the houmous into a small serving bowl. Drizzle with olive oil and sprinkle with additional chopped herbs and some finely chopped fresh chilli. Store houmous in an airtight container and refrigerate for up to one week. | Sweet Potato Coconut Curry Ingredients: 4 tsp Biona Coconut Oil 1 tbsp cumin seeds 1 medium onion 3/4 tsp fine sea salt 3 large cloves garlic, minced 4 tsp fresh ginger, grated 1 tsp ground turmeric 1 tsp ground coriander 1/4 tsp chilli flakes, or to taste 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch dice 400g can Biona Chopped Tomatoes 400g can Biona Chickpeas, drained and rinsed 400ml can Biona Coconut Milk 150g baby spinach Freshly ground black pepper Method: In a large saucepan, heat the oil. Add the cumin seeds and toast until fragrant. Immediately stir in the onion, season with a pinch of salt. Add the garlic, ginger, turmeric, coriander, and chilli flakes. Stir to combine and sauté until the garlic softens. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender. Stir in the spinach and cook until wilted. Season with salt and black pepper to taste. Serve on a bed of cooked grains, garnished with fresh coriander, coconut and lime. | Chickpea, Avocado and Cauliflower Wraps with Kefir Ingredients: 4 organic tortilla wraps 1 can Biona Organic Chick Peas 2 ripe avocados 1 cauliflower 1 jar Biona Organic Kefir 1 tsp cumin 1 tbsp Biona Organic Olive Oil Salt & Pepper to season Lemon juice to drizzle Optional: toasted black sesame seeds Method: Drain and rinse the chickpeas and pat dry, ready for roasting. Toss in olive oil and sprinkle with cumin, salt and black pepper. Roast in the oven at 220°C for 30-40 minutes. On a seperate large baking tray, toss the cauliflower florets in olive oil and season with salt and pepper. Roast in a 220°C oven for 25 minutes. Mash the avocado in a bowl and season with salt and pepper - and a squeeze of lemon juice. Heat the wraps in a pre-heated oven for 2-3 minutes until warm and soft. Spread the avocado, top with roasted chickpeas and cauliflower. Add a dollop of Biona Kefir and sprinkle with toasted black sesame seeds. | Aquafaba-ulous Chocolate Mousse Ingredients: 150ml Aquafaba (Biona Chick Pea Juice) 25g Biona Coconut Sugar 1/4 tsp cream of tartar 90g 70% dark organic chocolate grated chocolate (optional) coconut flakes (optional) Method: In a mixer bowl, combine aquafaba juice, sugar and cream of tartar. Set the mixer speed to low and beat for 2 minutes. Then, turn up speed to medium and beat for 2 more minutes. Finally, set to highest speed and beat the mixture until fluffy and peaks form. Fill a saucepan over medium heat, place the chocolcate in a heatproof metal or glass bowl and place on top of saucepan, ensuring it does not touch water. Immediately reduce heat to low and melt chocolate until smooth. Remove from heat and leave to cool slightly. Remove the bowl from the mixture and add the melted chocolate, carefully folding it into the aquafaba meringue. Pour into individual glasses or ramekins and refrigerate until solid, at least 2 hours or overnight. Garnish with grated chocolate or coconut flakes. |
