Food & Recipes

Asian peanut pasta

A new Asian twist to your pasta dish,
still within your calorie limit!
This is a perfect quick meal for lunches and dinners which is full of flavor.

Ingredients:

  • 1 kg wheat pasta (or any pasta that you like)
  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 2-3 blocks of Tofu
  • Chopped vegetables of your choice, such as cabbage, carrots or bell pepper
  • Leeks, chopped (can use Shallots or Chives)
  • ½ cup oeanuts
  • Salt and pepper to taste
  • 1 tbsp brown sugar
  • 3 tbsp sesame oil
  • ⅓ cup olive oil
  • ¼ cup smooth peanut butter
  • 9 tbsps oyster sauce
    (you can get vegan style oyster sauce)
  • ⅓ cup Reserved pasta water

Method:

  1. Cook pasta until al dente. Reserve ⅓ cup of pasta water
  2. Saute minced garlic and chopped onions in the heated olive oil
  3. Add tofu, sear until browned well, and saute the rest of the vegetables.
  4. In a separate bowl, dilute the brown sugar to the reserved pasta water. Then, add the liquids to the cooking vegetables and reduce until desired consistency.
  5. Add the cooked pasta and mix well.

Tip:

Get fresh peanut butter to truly transform a bowl of noodles into a flavor-packed feast.

Almond Butter Apple Crisps

Here’s a very simple and healthy snack you can keep in your fridge. Great for busy people on the go and also a healthy snack for the kids.

Ingredients:

  • Fresh apples
  • Cinnamon powder
  • Almond butter
Sometimes the simple things are the best, especially when you're on the go.
Power through the day with a health and equally yummy snack.

Method:

  1. Thinly slice apples. Dip in lemon water while doing the rest to avoid browning.
  2. Spread almond butter in each slice. You can sandwich two apple crips or take one apple crisp with a spreading of almond butter on top – for more almond butter goodness!
  3. Sprinkle it with cinnamon powder.

Wreath salad dressed to the nines with cashew-raspberry vinaigrette

Elevate your greens this Christmas by styling them into an edible wreath and dressing them in this creamy, dreamy cashew-raspberry vinaigrette.
We've gone all out with this bejewelled beetroot and berry wreath, but you can transform even the simplest of salads into a real show stopper with this vibrant pink cashew butter dressing. It's velvety and tart, with the perfect hint of sweet, and will pair beautifully with just about anything!

Fun tips to add the glam factor to your festive wreath salad

  • Dust some macadamia nuts with edible gold powder and you have yourself some glitzy Christmas baubles.
  • Gently shape some vegan nut cheese into small balls and dust with beetroot or berry powder.
  • Trade standard beets for the hypnotizing candy cane variety hailing from Chioggia (best enjoyed raw, in thin slices; cook them and their mesmerizing swirls will blur together).
  • Add a sprinkling of edible dirt or crushed pistachios and sneak in some popping candy to make this salad truly next level.
  • Give the cashew-raspberry vinaigrette pride of place, at the centre of the wreath, and in the prettiest small bowl you can find.
Cashew-Raspberry Dressing
You can have any salad dressed to the nines in just a few minutes with this luscious raspberry and cashew butter vinaigrette.

Ingredients:

  • ¼ cup cashew butter
  • ½ cup raspberries (fresh or frozen)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • ½ tsp mustard
    salt and black pepper to taste
  • ¼ cup water
Instructions
Place all the ingredients in a high-speed blender and blend until smooth. Add water to achieve the desired consistency, and if you don't need to keep it oil free, you can also add a splash of olive oil. Serve with your favourite salad.

Blue eggplant and pistachio moussaka recipe

Filling and satisfying, this classic dish emerged from the Balkans and the Middle East, and now enjoyed around the world.

Ingredients:

  • 1 ½ Eggplant
  • 300 g Pistachio Butter
  • ½ cup crush Pistachios
  • ¾ kg Vegan Sour Cream
  • 3 cups coarsely chopped nuts and seeds
  • I tsp. salt
  • Salt & Pepper to taste
  • 400 g Vegan Cheese

Preparation time: 25 minutes
Baking time: 45 minutes
Total time: 1 hour and 10 minutes.

 

Serves 4.
Per serving: 469 calories; I9g protein; 25g fat; 45g carbohydrates; i38mg cholesterol; 711mg sodium

Method:

Cut the eggplant into thin slices and salt it so that the water gets drained from it: let it sit for 10 to 15 minutes.

Put the sour cream into a pot, slowly heat up the pot and then add the pistachio butter. Whisk it until it creamy.

Season it with a bit of salt and ground pepper. Put the pot aside to cool.

Arrange the eggplant on the bottom of the bowl so it covers it completely.

Pour ⅓ of the pistachio sauce over the eggplant, sprinkle with grated cheese and the chopped pistachios. Repeat the procedure 3 more times.

The last layer should only have the sauce and the grated cheese.

Bake in a preheated oven at 200° Celsius for 45 minutes.

Notes: for the freshest Pistachio Nut Butter, look for the Vince Russell Nut Butter Mill in your local supermarket or health food store. If they don’t have one, recommend they get one, cheers!

How About a Delicious Almond Butter Chicken Salad?

Here's a healthy salad with a heavenly touch of almond butter
The edible seed of Prunus Dulcis (almond tree) originates from Iran and is a favorite ingredient because of it's high nutritious value. Almond butter makes a great replacement for mayonnaise in salads.
History of chicken salad
The Chinese were the first to serve a variety of chicken salad, and we are familiar with most of those versions today. The first American chicken salad was served in 1863. Liam Gray, the CEO of Town Meats mashed the leftover chicken with mayonnaise, tarragon, and grapes which was a major hit that it turned into a delicatessen.

Ingredients:

  • Shredded chicken, 2-3 cups.
  • Almond butter, 2-3 tablespoons.
  • Olive oil, 2 tablespoons.
  • 2 teaspoons of Apple cider vinegar.
  • 1 teaspoon of Dijon mustard.
  • ⅓ teaspoon, salt.
  • 1 cup celery, chopped.
  • ½ cup, red onions diced.
  • ¼ cup raisins.
  • ¼ cups, grape.

Equipment:

  • Blender / Food processor
  • Two mixing bowls

Make shredded chicken:

  • Boil In simmering water. For the chicken to be properly shredded, it has to be boiled for 8-10 minutes or untill the chicken is no longer pink. Remove from heat and and let it cool.
  • Use two forks, and pull the breast apart. Or you can use your hands to shred the chicken.

Make the salad:

Method Of Preparation.

  • Mix almond butter, apple cider vinegar, mustard, olive oil, and salt in a bowl.
  • Add shredded chicken, celery, red onion, grapes, raisin into a large bowl, and properly mix till you get a proper mixture.

Walahhhh!!!! You’re all done!

Serve immediately or place in refrigerator to cool.

Notes on Nut Butter:

  • The best nut butter is sourced fresh.
  • Look for the Vince Russell Nut Butter Mill in a health food shop or supermarket near you.
  • Our nut butter and peanut butter machines are found in good food shops around the world.

Home made Nutella-Style Hazelnut Spread

Easy to make!

Ingredients;

2 cups hazelnut butter

1/4 cup raw cacao or cocoa powder

1-2 tablespoons oil, such as coconut oil

1/2 cup water (or coconut milk to make it more creamy)

1 teaspoon vanilla extract or paste

1/2 cup maple syrup or coconut sugar or sugar

1/4 teaspoon sea salt

Experiment;

with other nut butters such as cashew nut butter.

Method;

Place the ingredients in the bowl of a food processor and process for approx 10 minutes. The spread can be stored in the refrigerator in an airtight container for 2-3 weeks.

 

Try it on…

  • a warm bagel
  • waffles
  • pancakes
  • rice cakes
  • pretzels
  • ice cream
  • apples
  • grapes
  • any bread or pastry

Nut butter bliss balls

These guilt-free bliss balls feel indulgent but are made entirely from natural plant-based ingredients. This energy-boosting snack is perfect for when you're on the go.

Ingredients;

1 cup dates

1 cup nut butter

1 teaspoon vanilla extract or paste

2 tablespoons cacao powder

¼ teaspoon (pinch) sea salt

½ cup shredded coconut

Method;

  • Place the soaked and drained dates in a food processor and add the cacao powder, nut butter, and vanilla.
  • Blend until all ingredients. If too wet, add a little more cacao and if too dry, add water. Roll the dough balls.
  • Place the shredded coconut in a bowl and roll each bliss ball in them, coating them evenly.
  • When each ball has been coated, place them in the fridge to chill for 20-30 minutes, then serve.

 

Spaghetti Nut Butter Roast recipe

A filling and delicious nut butter pasta recipe. This recipe makes good use of leftover spaghetti

Ingredients:

  • 2 cups cooked whole-grain spaghetti
  • 1 medium onion, chopped
  • 1 large mushroom, chopped
  • 1 cup bread crumbs
  • 3 cups coarsely chopped nuts and seeds
  • I tsp. salt
  • 1 tbs. minced parsley
  • 2 vegetable stock cubes
  • 1 Tbs. nutritional yeast
  • 1 cup nut butter
    try Peanut Butter, Almond Butter, Cashew Butter, etc.

Method:

  • Preheat oven to 350 degrees.
  • Cut spaghetti strands into small pieces.
  • Combine with remaining ingredients.
  • Shape into 4 mounds on an oiled baking sheet or shallow pan.
  • Drizzle a bit of oil on top.
  • Bake about 35 minutes, until firm and browned.

Serves 4.
Per serving: 469 calories; I9g protein; 25g fat; 45g carbohydrates; i38mg cholesterol; 711mg sodium

One pot Pad Thai peanut butter noodles recipe

Easy plant-based protein!
This one pot peanut butter noodles recipe is easy, tasty, healthy, vegan, with an option for gluten free. Packed with fresh vegetables and a spicy, creamy peanut butter sauce for added protein, this is a healthy new twist on the traditional Pad Thai noodles

Ingredients:

  • Noodles of choice, you can’t go wrong with Udon or Ramen.
  • A few vegetable of your choice. Some suggestions: tofu, green beans, broccoli, capsicum, zucchini, Chinese cabbage, onion.
  • ginger, chopped fine
  • 2 chilies, de-seeded and chopped fine (or chili sauce to taste)
  • 5 cloves garlic, cut thinly
  • 3 tbs sesame oil
  • 4 tbs peanut butter (from 100% peanuts)
  • 2 tbs tamari + more to taste
  • 2 tbs lime juice
  • 1 tbs maple syrup
  • 1 cup coconut milk
  • ¼ cup (60 ml) water
  • salt, pepper to taste

Gluten-free notes:

Try Shirataki, or some fresh Asian rice noodles can be gluten free—but not always so if you want the gluten-free version make sure the package is well labelled.

Method:

Heat oil and fry vegetables, chili, ginger and garlic (or boil if your prefer), use your favorite combination, cut into not too fine pieces. If frying, stir vegetables for 5 minutes until cooked.

Add your noodles and all other ingredients in the pot and let simmer. Cook on low for 5 minutes or until the sauce sets.

Optional garnish (any or all)

  • chopped peanuts
  • chopped coriander (cilantro) or chopped basil
  • fried shallots
  • Extra chilies or chili sauce

Reheating

Rice noodles may not reheat well, use Italian pasta if you plan on refrigerating and and reheating

Peanut butter notes

Commercial nut butters often contain palm oil, sugar and preservatives. Nut butter made with the Vince Russell Nut Butter Mill is almost always made without these nasties, check the label or ask the store manager if you’re unsure.

Peanut Butter Banana Smoothie

Here’s a classic plant-based protein shake. It’s a really filling smoothie, and healthy too.

Ingredients:

  • 1 cup plant-based milk, coconut milk, almond milk, rice milk, oak milk, or you can even use just ice!
  • ½ cup smooth Peanut Butter (the best Peanut Buutter comes fresh from a Vince Russell Nut Butter Mill of course!)
  • ½ banana
  • Optional: 2 teaspoons of cacao or carob powder
  • Optional: 2 ice cubes

Method:

  1. Place all ingredients in blender and mix until smooth
  2. Pour into a glass and serve immediately