Orgran Recipes

CRISPIBREAD Avocado Toast

CRISPIBREAD Avocado Toast

What about instead of using a plain toast, you use our delicous Buckwheat Crispibreads for a flavor and #nutrition boost? Buckwheat or your favorite Crispibreads Avocado Chia seeds  That's it! Easy and delicous! 

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PASTA WITH SPICY TAHINI SAUCE

PASTA WITH SPICY TAHINI SAUCE

Recipe by @createcookshare Ingredients:  300g -350g Superfood Pasta Kale-Quinoa-Brown Rice 4 tbs tahini 50 ml freshly squeezed lemon juice ½ tsp Tabasco sauce 4 tbs water 3 tbs olive oil 1 large garlic clove, minced 1 red chilli, sliced on an angle fresh basil leaves sea salt / pepper Serve with: steamed broccoli and green beansCook pasta according to packet instructions.Add to a blender or whisk by hand the tahini, lemon juice, Tabasco,water, olive oil, garlic, sea salt and pepper until well combined.Toss pasta into a large bowl along with the tahini sauce and stir through until pasta is well coated.Serve...

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Vegan Omelette

Vegan Omelette

Ingredients: 50g Vegan Easy Egg @orgran_nutrition 240ml water 2.5 tsp coconut oil 1/4 capsicum diced 1/4 red onion slices 5 button mushrooms sliced 1/2 tsp garlic powder 1/2 tsp onion powder (or herbs of choice) Handful baby spinach Method: Sauté the veggies in a non-stick pan. Whisk the vegan egg, water, oil and spices together and pour over the veggies Cook over medium heat for 3-5mins until set In the last minute, top with the spinach and allow to wilt before folding omelette in half and serving immediately Recipe by: @healthyeating_jo

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BAKED TOMATO SALSA DIP

BAKED TOMATO SALSA DIP

Ingredients:  5 roma tomatoes, cut in half 2 brown onions, peeled and sliced thick 6 garlic cloves, peeled 1 red cayenne chilli, sliced in half 1 green cayenne chilli, sliced in half ½ cup fresh coriander, roughly chopped ¼ cup fresh mint leaves, roughly chopped 30ml rice wine vinegar 20ml lime juice 30ml olive oil 2 tsp sea salt Method:  Preheat oven to 180C fan forced. Line a baking tray with baking paper. Place tomatoes, onions, garlic and chilli on tray and season with the sea salt. Place in preheated oven for 20 minutes. Once cooked, allow to cool for...

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Baked Mushrooms with Vegan Pesto Dip

Baked Mushrooms with Vegan Pesto Dip

Baked Mushrooms with Vegan Pesto Dip Served with Quinoa Wafers.  Ingredients:1 1/2 cups fresh basil leaves2 small cloves of garlic1/4 cup pine nuts3 tbs nutritional yeast4 tablespoons olive oil1/2 tsp Himalayan crystal salt3-4 large mushrooms MethodStep 1Preheat oven to 180°C.Place mushrooms on a baking tray, lightly spray with olive oil and bake until browned.Step 2Spread the pine nuts over a seperate baking tray and bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.Step 3Place the pine nuts, basil, garlic, nutritional yeast and salt into a food processor and blitz until...

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