Recipes

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VEGAN BURGER PATTIES

Prep Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: burger, patties, vegan, vegan burger patties

Ingredients

  • 1 X 150g Packet “Live Chef” Mexican Easy Vegan Meal
  • 2 1/3 Cups Water
  • 1 Cup Almond Meal
  • 1 Cup Flour
  • 1/2 Cup Breadcrumbs
  • Extra Breadcrumbs
  • Oil for Frying

Instructions

  • Empty contents of “Live Chef” Mexican Mix into saucepan along with Water
  • Bring to boil; reduce heat and simmer for 10 minutes
  • Remove from heat, cover, and cool
  • Place into mixing bowl and add Almond Meal, Flour and Breadcrumbs: mix until combined
  • Put ½ cup of extra breadcrumbs in bowl
  • Roll a ball of burger mix in breadcrumbs and flatten in palm of hand to form a patty
  • Place on plate and repeat until mixture is used – do not stack patties on top of each other
  • Heat a little oil in pan or on barbeque
  • Place patties in hot oil and cook for a few minutes, turn, and cook other side. Do not keep
    turning or patty will fall apart.
  • Remove from pan and use straight away
    Makes approximately 10 large Burger Patties

Notes

Can be frozen but place burgers between sheets of baking paper before storing in airtight container.
Can be cooked from frozen, simply peel off number of burgers needed. You may need to cook a little
longer, so burger is warmed through.
Note: You can use Italian or Asian Easy Meal varieties to create burgers of different flavours.

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VEGAN LASAGNE

Prep Time1 hr
Course: Soup
Cuisine: American
Keyword: lasagne, vegan

Ingredients

Bolognaise

  • 1 X 150g Packet “Live Chef” Italian Easy Vegan Meal
  • 2 1/3 Cups Water
  • 1 Large Crushed Tomatoes

Sauce

  • 2/3 Cup Olive or Rice Bran Oil
  • 1 Cup Flour
  • 1 Litre Soy Milk
  • 1/3 Cup Nutritional Yeast Flakes
  • 2 Tsp Vegeta

Extra

  • 1 Packet Instant Lasagne Sheets
  • 1 Cup Plant Based Grated Bio Cheese

Instructions

METHOD

    Bolognaise

    • Empty contents of “Live Chef” Italian Mix into saucepan along with Water, and Tomatoes
    • Bring to boil; reduce heat and simmer for 10 minutes, stirring occasionally
    • Remove from heat, cover, and set aside to cool slightly

    To make sauce

    • Heat oil in medium saucepan
    • Stir in flour and mix until smooth
    • Gradually add soy milk in small batches, stirring well and waiting to thicken before adding
      next batch
    • Continue until all milk is used and you have a nice smooth sauce
    • Add nutritional yeast and Vegeta, mix well and remove from heat

    To assemble

    • Preheat oven to 200 C
    • In a medium size baking tray spread half the bolognaise on bottom of tray
    • Cover with lasagne sheets
    • Spread over half the white sauce to cover
    • Repeat process with bolognaise, lasagne sheets and sauce
    • Sprinkle with grated cheese on top
    • Bake for 20-30 minutes until cheese is golden
    • Remove from oven and serve. Can be reheated or frozen.

    Notes

    Note: If making ahead, when Lasagne is cold, cut into portion sizes before
    reheating. Serves approximately 8

    Print Recipe

    VEGAN FRIED RICE

    Prep Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: fried rice, vegan

    Ingredients

    • 75g Packet “Live Chef” Asian Easy Vegan Meal
    • 1 Cups Water
    • 2 Cups Jasmine or Basmati Rice
    • 3 Cups Boiling Water
    • 1 tbsp Sesame Oil
    • 4 Spring Onions – finely sliced
    • 8 Snow Peas finely sliced
    • 2 Cups Bean Sprouts
    • ½ Red Capsicum – finely diced
    • 1 TBs Fresh Ginger – grated
    • 2 Cloves Garlic – chopped
    • 2 TBs Kecap Manis or Soy Sauce

    Instructions

    • Place “Live Chef” Asian Mix into saucepan along with 1 cup water
    • Bring to boil; reduce heat and simmer for 10 minutes
    • Remove from heat, cover, and let stand for 5 minutes
    • Place rice in saucepan with sesame oil and fry lightly. Add boiling water, cover and reduce
      heat to very low
    • Cook for 10-15 minutes until water is absorbed. Turn of heat and leave covered until ready
      to use
    • In a large pan or wok heat a little sesame oil and sauté vegetables for a few minutes
    • Add rice and Asian mix into pan and mix well.
    • Mix through sauce and serve

    Print Recipe

    VEGAN SPRING ROLLS

    Prep Time35 mins
    Course: Snack
    Cuisine: American
    Keyword: spring rolls, vegan

    Ingredients

    • 75g (½ Packet) “Live Chef” Asian Easy Vegan Meal
    • 1 Cup Water
    • 50g Vermicelli Noodles – soaked in boiling water and drained
    • 1 Medium Carrot - grated
    • 1 Cup 1 Cup Bean Sprouts - chopped
    • 3 Spring Onions – finely sliced
    • 1 Long Red Chilli – seeded and finely chopped
    • 1 Packet Spring Roll Wrappers – room temperature Oil for frying

    Instructions

    • Place “Live Chef” Asian Mix into saucepan along with 1 cup water
    • Bring to boil; reduce heat and simmer for 10 minutes
    • Remove from heat, cover, and let stand for 5 minutes
    • Cut noodles and add to bowl with vegetables and Asian mix.
    • Stir until well combined
    • Place mixture (approx. 1 heaped dessert spoon) across centre of wrapper. Bring up bottom
      of wrapper to centre fold over sides and roll up. Use a little water on end of wrapper to seal
    • Heat oil in frying pan or saucepan until quite hot. Cook spring rolls, turning as necessary.
      Remove from pan and place on paper towel.
    • Serve immediately along with dipping sauce of choice.

    Print Recipe

    VEGAN SAUSAGE ROLLS

    Prep Time10 mins
    Cook Time20 mins
    Course: Snack
    Cuisine: Mediterranean

    Ingredients


    • 1 x 150g       pack Live Chef Italian Easy Vegan Meal

    • 2 1/3       cups water

    • ½
      cup
      dried mushroom
      finely chopped

    • 2       tbsp
      tomato       paste
    • 1 cup
      plain flour
    • 1 cup
      1 cup panko       breadcrumbs
    • 1 pack
      puff pastry       sheets

    Instructions


    • heat oven to 180 degrees Celsius


    • Empty contents of the Live Chef Italian Easy Vegan Meal into saucepan and add the water, tomato paste and mushrooms.


    • Bring to boil; reduce heat and simmer for 10 minutes


    • Remove from heat, cover, and let stand for 5 minutes


    • Add flour and breadcrumbs and mix until well combined


    • Line a baking tray with baking paper


    • Cut a standard puff pastry sheet in half. Spread mixture lengthways and
      roll firmly


    • Cut into desired size and place on baking paper leaving a small gap in between each sausage roll


    • Brush with water and bake approximately 20 minutes or until golden


    Notes

    Note: Do not follow the preparation instructions on the Live Chef Italian Easy Vegan Meal pack. Depending on your oven you may need to rotate during cookingMakes approximately 20 party size sausage rolls or 10 large sausage rolls.

    Print Recipe

    VEGAN BURRITOS

    Prep Time45 mins
    Course: Snack
    Cuisine: American
    Keyword: Burritos, vegan

    Ingredients

    • 1 pack Live Chef Mexican Easy Vegan Meal
    • 2 1/3 Cups Water
    • ½ jar Mexican salsa
    • 1 can black beans, drained
    • ¼ cup jalapenos, diced
    • 6 large vegan flour tortillas
    • vegan cheese to serve

    Instructions

    • Empty contents of your Live Chef Mexican Easy Vegan Meal into a saucepan and add water,
      salsa and jalapenos
    • Bring to boil; reduce heat and simmer for 10 minutes
    • Remove from heat, cover, and let stand for 5 minutes
    • Add beans and stir through
    • Line a baking tray with baking paper
    • Place filling into flour tortilla and wrap
    • Spread extra Salsa on top and sprinkle with grated cheese
    • Bake in moderate oven for 10-15 minutes
    • Serve with savoury rice and guacamole
      Makes approximately 6 large Burritos

    Demonstration at Nundah Village Family Practice

    Posted on by admin

    Back by popular demand, Live Chef will be back in the seminar room demonstrating 10 healthy, hearty, Winter, plant-based recipes.
    To top it all off, the recipes are easy to prepare and taste amazing. You get to be the judge of that when you sample the food at the end of the program. Book early…places are filling fast!!

    Date: Wednesday 12th July from 6:00pm – 8:30pm nvfplogo
    Place: Nunday Village Family Practice, 1270 Sandgate Road, Nundah
    Bookings: reception@nvfp.com.au or Phone: 07 3266 6622

    Demonstration at Yoga In Daily Life Brisbane

    Posted on by admin

    Come and join us for a Winter afternoon learning to prepare 10 nutritious, tasty, healthy, plant-based recipes. Program includes recipe presentation folder, opportunity for sharing information and sampling of dishes afterward.

    Date: Sunday 30th July
    Time: 2:00pm – 4:30pm
    Place: Yoga In Daily Life, 46 Doggett Street, Newstead
    For bookings and more information: www.brisbane.yogaindailylife.org.au
    Phone: 07 3252 2550

    Tabbouleh with Quinoa and Pomegranate

    Posted on by admin
    Print Recipe

    Prep Time15 mins
    Cook Time30 mins
    Total Time1 hr 30 mins
    Course: Salad
    Cuisine: Mediterranean
    Servings: 4

    Ingredients

    • 0.5 cup tri-coloured quinoa rinsed and drained
    • 2 tbsp olive oil
    • 1 red onion diced
    • Zest of half a lemon
    • 0.5 cup pistachio kernels
    • 0.5 cup currants soaked in boiling water for 10 minutes and drained
    • 2 tbsp lemon juice
    • 3 tbsp pomegranate molasses
    • 2 cups fresh parsley chopped
    • 0.5 cup fresh mint chopped
    • 2 small tomatoes diced
    • 0.5 cup fresh pomegranate seeds
    • salt to taste

    Instructions

    • Boil 1 cup water and add quinoa. Cover and cook on low heat for 10 minutes or until water is absorbed.
    • Remove from heat and leave covered for a further 10 minutes.
    • Saute onion in olive oil. Add pistachio kernels and continue to cook until nuts start to brown.
    • Add currants, lemon zest, lemon juice and pomegranate molasses. Cook until liquid reduces. Remove from heat and cool.
    • Mix in a bowl, parsley with tomatoes and mint.
    • Add cooled quinoa and onion mix to salad and stir well. Fold through fresh pomegranate.
    • Serve with falafel and hummus.

    Notes

    If fresh pomegranate is unavailable, I do not recommend the freeze dried type. Try putting some cranberries or goji berries in place of the pomegranate, although they are not as good.

    “Connect” Cooking Demonstration Capalaba

    Posted on by admin

    Come and join us at our next demonstration. The topic is Healthy Entertaining.
    Dr Jenny Ludwig will be my assistant and available to answer relevant questions on the evening.

    Date: Sunday 19th March 2017
    Time: 4.00pm – 7.00pm
    Place: Lifestyle Community Centre, 450 Mt. Cotton Road, Capalaba (adjacent to SDA Church)
    Cost: $50.00 per head
    Bookings: capalabachip@gmail.com
    Phone: Jenny 0418 864 992

    Nutmeat Pies

    Posted on by admin
    Print Recipe

    Prep Time45 mins
    Cook Time40 mins
    Total Time1 hr 25 mins
    Course: Snack
    Servings: 12

    Ingredients

    • 1 onion diced
    • 3 cloves garlic chopped
    • 2 tbsp olive oil
    • 4 tbsp gravy powder
    • 3 cups water room temperature
    • 1 tin Nutmeat diced
    • 1 cup textured vegetable protein (TVP)
    • 2 tbsp tomato paste
    • 1 cup diced frozen vegatables (peas, carrots,corn) defrosted
    • 1 pkt shortcrust pastry
    • 1 pkt puff pastry

    Instructions

    FILLING

    • Soak TVP in bowl, well covered with hot water, until soft (at least 15 minutes), rinse under cold water and drain.
    • Saute onion and garlic in saucepan with olive oil until lightly cooked.
    • Mix gravy powder in water until dissolved.
    • Add gravy mix to saucepan and whisk until mixture starts to thicken.
    • Combine Nutmeat, TVP, tomato paste and vegetables into saucepan and mix well.
    • Simmer on low heat for 10 minutes, then remove.

    FINISHING

    • Preheat oven to 220C
    • Lightly oil the pie tins of your choice.
    • Cut shortcrust pastry into rounds larger than the base of the pie dish allowing pastry to go up the sides.
    • Press mixture into pie tins and fill mixture ¾ of the way up the tin.
    • Top with round of puff pastry and pinch around sides.
    • Brush pie top with water, place hole in centre to allow steam to escape.
    • Bake in oven for 30-40 minutes and remove when golden (after 15 minutes rotate pies from top to bottom).
    • Remove from tins and serve immediately with tomato relish or tomato sauce.

    Notes

    Demonstration at Nundah Village Family Practice

    Posted on by admin

    Learn how to cook simple, healthy, tasty food at our demonstration at Nundah. nvfplogoHere ten delicious, healthy, summer recipes will be demonstrated, with samples for tasting available, along with a “Live Chef” gift. This will be held at Nundah Village Family Practice, 1270 Sandgate Road, Nundah on Wednesday 30th November 2016 from 6.30-9.00 pm. The cost is $75.00 per head.
    Bookings and Enquiries