The Plant Essentials Cookbook
A lot of the items on the Plant Essentials shelves can be used in your daily meals, but many people aren’t aware of just how many useful ingredients we have! Have a look at some of the interesting and delicious recipes incorporating popular Plant Essentials products, and let us know if there’s other go-to meals that you’ve used our ingredients in!
Chocoate Agar Agar Jelly
Agar Agar is derived from plants rather than animals, so is popular among vegans as an alternative to gelatine. The powder is popular in Asian supermarkets as not just gelatine, but also as a sweetener, used in many dessert recipes. One simple recipe that is popular not just in Asia, but worldwide, is Chocolate Agar Agar.
- Mix two tablespoons of Agar Agar powder, 500mL of water, and 50g of your choice of sweetener in a saucepan on low heat.
- Let this come to a slow boil, constantly stirring the mixture, before adding 250mL of evaporated milk and two tablespoons of cocoa powder dissolved in 250mL of boiling water.
- Mix well, ensuring the milk doesn’t curdle, before pouring into a jelly mould or container to cool down, then sit in the fridge to chill for at least four hours.
- Finally, cut into cubes and serve with fruit salad or a nice custard!
Super Energy Cookies
While flax seeds, also known as ‘miracle seeds,’ are well known for their use in smoothies, they’re also a great inclusion in treats for the kids! This recipe isn’t just great for the kids to eat, but great for them to make too- because there are no ovens or knives involved, and they get to use their hands!
- Crush 10 digestive biscuits in a bowl.
- Add half a cup of muesli, two tablespoons of wheat bran, two tablespoons of crushed flaxseeds, three tablespoons of smooth peanut butter, a small dash of vanilla essence and a handful of either chocolate chips or sultanas.
- Combine all ingredients well with your hands, before pulling apart into small balls.
- Flatten to form a biscuit shape, then cover in desiccated coconut and enjoy!
Summer Flavour Savour Muffins
While many are happy to eat sunflower seeds as they are, they can also be used as an ingredient in one of the most flavour-packed savoury muffins you will ever taste!
- Chop up 250g of pumpkin or butternut squash into rough cubes, before drizzling with vegetable oil, salt and pepper.
- Place in a 200° preheated oven until cooked through, before letting rest to cool.
- Add two thirds of the pumpkin to a mixing bowl with a large handful of cubed fetta, a large handful of chopped baby spinach, three tablespoons of sunflower seeds, and half a cup of grated parmesan. You can choose to add a teaspoon or two of whole-grain mustard for extra taste if you like. Mix together until just combined.
- In a separate bowl, mix two eggs and three quarters of a cup of milk.
- Add the egg and milk to the squash mix, before slowly folding in two cups of sifted flour and a teaspoon of aluminium free baking powder.
- Once combined, add to lightly greased muffin trays and top each with a few pinches of salt, the leftover pumpkin, a bit more fetta, and a sunflower seed or two.
- Slide into the oven on moderate heat to cook for 15 minutes or until golden brown.
Try out one or two of these recipes, or experiment and come up with your own – we’d love to hear and share them!
- Toni McMahon