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  • As you shop for your groceries this weekend have a
    4 days ago by brownpapernutrition As you shop for your groceries this weekend, have a think about ingredients you can batch prep (roast, steam, blanch for veggies) and legumes like chickpeas, lentils, kidney beans that can easily be thrown into meals and keep your vegetable and fibre intake topped up. There is absolutely no denying that laying the foundations of your diet with plants is tremendously beneficial for your health on so many levels. There's also no denying that I am a massive believer in delicious condiments in the fridge and pantry to make meals interesting rather than plain and frankly a little boring so
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    6 days ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
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    1 week ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    5 days ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top

PUMPKIN BUTTER BEAN SALAD WITH CHIMICHURRI DRESSING 

GF : SF : V
Serves 6 as a side

This is my favourite combination at the moment. Grounding elements of pumpkin, butter beans with good plant based amino acids, a touch of yoghurty creaminess (also adds up on the protein count in a vegetarian meal) and the most delicious green chimichurri dressing. It’s worth roasting up that extra bit of pumpkin next time you are making a roast or something of that nature just to have it on hand for this recipe. Feel free to play around with the combos of herbs for the chimichurri dressing too.

Ingredients:

500g jap pumpkin, peeled and cut into chunks

1 small (100g) spanish onion, cut into quarters

4 tablespoons olive oil

400g tin butter beans, rinsed and drained

1/2 cup greek or natural yoghurt (full fat)

1/2 bunch parsley leaves picked

2 tablespoons pepitas

2 tablespoons walnuts

Sea salt and black pepper

Chimichurri dressing:

1 cup parsley leaves

1 cup mint leaves

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

pinch chilli flakes

1 clove garlic (optional)

Method:

Preheat oven to 200C, line a large baking tray with greaseproof paper, place pumpkin and spanish onion quarters on tray, toss with olive oil, then bake for 35-40 minutes. While veggies are baking make the chimmichurri dressing by placing all ingredients in a food processor or blender and blitz to combine. Once veggies are cooked, allow to cool, then toss with butter beans, parsley, pepitas, walnuts and season with sea salt and black pepper. Spoon half onto serving platter, dollop half the yoghurt and half the chimmichurri dressing, then repeat and serve.

Category

Sides & Salads

Tags
butterbeansalad, chimichurri, easyrecipes, glutenfreerecipes, healthyrecipes, healthysalads, pumpkinsalad, salads, sides, sidesalads, vegetariansalads, veggiesalads
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