Category: Recipes I Have Tried

Sweet potatoes contain more natural moisture and sugar, so we skip the boiling step (which makes them mushy) and increase the cornstarch to ensure they get genuinely crispy instead of soggy.

Ingredients

* 2 medium Sweet Potatoes (peeled and cut into 1/4-inch matchsticks)
* 1/4 teaspoon olive or avocado oil
* 2 tablespoons cornstarch (increased for extra crispiness)
* 1 tablespoon [Tajín Reduced Sodium Seasoning] (https://www.tajin.com/us/tajin-clasico-low-sodium/)
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder

Instructions

   1. Prep: Soak cut sweet potatoes in ice-cold water for 30 minutes to draw out starch. Drain and pat 100% bone-dry with paper towels.
   2. Oil: Lay fries flat. Dip the tips of a silicone brush into the 1/4 tsp of oil and lightly brush both sides until slightly tacky.
   3. Shake: Mix cornstarch, Tajín, garlic, and onion powder in a large zip-top bag. Add fries, seal with trapped air, and shake vigorously until uniformly dusted.
   4. Air Fry: Spread in a single layer in a standard basket. Air fry at 380°F (193°C) for 12–15 minutes. Do not disturb for the first 6 minutes, then shake gently a few times until the edges are nicely browned.

📊 Nutritional Breakdown (Per Serving / Makes 2 Servings)

* Calories: ~165 kcal
* Total Fat: 0.7g (Saturated Fat: 0.1g)
* Sodium: ~135mg
* Total Carbohydrates: 38g (Dietary Fiber: 5g, Sugars: 7g)
* Protein: 2.5g

Ingredients

* 2 large Russet potatoes (cut into 1/4-inch matchsticks)
* 1/4 teaspoon olive or avocado oil
* 1 tablespoon cornstarch
* 1 tablespoon [Tajín Reduced Sodium Seasoning](https://www.tajin.com/us/tajin-clasico-low-sodium/)
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder

Instructions

   1. Prep: Soak cut potatoes in ice water for 30 minutes. Par-boil in boiling water for 3 to 4 minutes. Drain and pat 100% bone-dry.
   2. Oil: Lay fries flat. Dip the tips of a silicone brush into the 1/4 tsp of oil and lightly brush both sides of the potatoes until slightly tacky.
   3. Shake: Mix cornstarch, Tajín, garlic, and onion powder in a large zip-top bag. Toss in fries, seal with trapped air, and shake vigorously to coat.
   4. Air Fry: Spread in a single layer in a standard basket. Air fry at 380°F (193°C) for 15–20 minutes. Do not disturb for the first 7 minutes so the crust sets, then shake occasionally until crispy.

📊 Nutritional Breakdown (Per Serving / Makes 2 Servings)

* Calories: ~180 kcal
* Total Fat: 0.7g (Saturated Fat: 0.1g)
* Sodium: ~125mg (Extremely low for a full restaurant-style portion!)
* Total Carbohydrates: 41g (Dietary Fiber: 4g, Sugars: 1.5g)
* Protein: 4.5g

Ingredients:

🥔 Large potatoes
🥕 Carrots
🧀 Nutritional yeast
🧄 Garlic powder
🌿 Veggie seasoning
🌶️ Smoked paprika
🌽 Cornstarch

Method:

1️⃣ Boil your potatoes until tender and freeze them overnight.

2️⃣ The next morning, grate the potatoes and carrots into a bowl.

3️⃣ Add nutritional yeast, garlic powder, veggie seasoning, smoked paprika, and cornstarch.

4️⃣ Mix everything together and shape into small hash brown patties.

5️⃣ Air fry or bake for around 10–15 minutes, until beautifully golden and crispy.

6️⃣ Serve with your favourite sauce and enjoy! 😍

Crispy, fluffy, oil-free and SO satisfying. Pair them with plenty of veggies for a delicious high-volume breakfast that feels anything but diet food! 💚

Ingredients

* 2 cups Organic Corn Masa Flour (such as Bob’s Red Mill or Masienda)
* 1/2 tsp fine sea salt
* 1 1/3 to 1 1/2 cups Boiling Water (Careful: must be freshly boiled)

Instructions

   1. Mix Dry & Scald: Whisk the organic masa flour and salt together in a heatproof bowl. Slowly pour the boiling water directly into the flour. Stir immediately with a wooden spoon or silicone spatula. The hot water will instantly gelatinize the corn starches, creating a natural, stretchy bond.
   2. Knead Safely: Once the dough is cool enough to handle safely with your hands (about 2 to 3 minutes), knead it inside the bowl for about 1 minute until a smooth, supple dough forms. If it feels too sticky, add 1 tablespoon of masa; if it feels dry, add a few drops of hot water.
   3. The Critical Rest: Cover the dough tightly with a damp kitchen towel or plastic wrap. Let it rest for 30 minutes. Do not skip this; the extended rest allows the moisture to fully penetrate the core of the corn flour grains, making the dough strong enough to stretch paper-thin without breaking.
   4. Portion Small: Roll the dough into tiny, walnut-sized balls weighing about 20 to 25 grams each. Keep them covered under the damp towel while you work so they do not dry out.
   5. Double Press: Place a dough ball between two sheets of cut heavy-duty freezer bag plastic. Press firmly in your tortilla press. Open the press, flip the plastic pouch over, rotate it 180 degrees, and press down a second time to ensure it is paper-thin and uniform.
   6. The Peel Technique: Peel the top layer of plastic off, flip the tortilla face-down onto your open palm, and slowly roll the second layer of plastic back and away from the dough.
   7. Flash Cook on High: Lay the tortilla onto a very hot, dry cast-iron skillet (medium-high to high heat). Sear for 15 seconds on the first side, flip for 30 to 45 seconds on the second side, and flip one final time for 10 seconds to let it puff.
   8. Steam to Soften: Transfer the cooked tortilla immediately into a clean kitchen towel or tortilla warmer. The trapped steam is the final step that relaxes the fibers, keeping your thin tortillas soft, pliable, and perfect for rolling.

Ingredients:

– 1 tin chickpeas (drained)
– 1 ripe banana
– 5-6 dates
– 2 tbsp PB2 (or oat flour)
– Pinch of salt
– Splash of vanilla
– Handful of pistachios
– Vegan white chocolate chip

Instructions

Blitz, combine all ingredients. Bake for 15 to 20 minutes until the edges look firm and slightly golden. Let the cookies cool completely on the tray before eating so they hold their shape.

https://foodrevolution.org/blog/dairy-free-chocolate-desserts/

SCROLL DOWN TO RECIPES #1-7

Ingredients:

🥒 4 courgettes
🧅 1 onion
🧄 4 cloves of garlic
🥔 1 medium potato, chopped into bite-size pieces
💧 2 cups of water
🥄 1–2 tbsp veggie bouillon powder
🥬 2 cups of spinach
🥣 Vegan unsweetened yogurt, for serving

Method:

1️⃣ Add all the ingredients to a big pan and cook over medium heat for 10–15 minutes, until the potatoes are tender.

2️⃣ Transfer everything to a blender and blitz until completely smooth and creamy.

3️⃣ Serve with a drizzle of vegan unsweetened yogurt on top and enjoy! 🥣✨

Simple ingredients, loads of veggies, and a massive comforting bowl — exactly what volume eating is all about. 🥒🥬💚

Ingredients

* 1 recipe our homemade blender sauce (made with peanut flour, dates, lemon, and your Ethiopian Seasoning Mixture)
* 1 can (15 oz) Organic chickpeas (garbanzo beans), rinsed and drained
* 2 cups Organic broccoli florets, chopped small
* 1 cup Organic brown mushrooms, sliced
* 2 cups Pre-cooked brown rice or black rice (warmed)
* 2 tbsp Water or vegetable broth (for water-sautéing)

Cooking Instructions

   1. Sauté the veggies: Heat a large non-stick skillet over medium-high heat. Add the sliced mushrooms and broccoli florets along with 2 tablespoons of water or vegetable broth. Cover and cook for 3 to 4 minutes until the broccoli is bright green and the mushrooms are tender.
   2. Add the protein: Stir the drained chickpeas directly into the skillet with the vegetables.
   3. Simmer the sauce: Turn the heat down to medium-low. Pour your freshly blended peanut Ethiopian curry sauce over the top. Stir well to coat everything evenly.
   4. Thicken: Simmer uncovered for 4 to 5 minutes, stirring frequently so the peanut base doesn’t stick, until the sauce thickens into a rich, glossy glaze.
   5. Serve: Divide the warm pre-cooked rice into two bowls, spoon the rich chickpea and veggie curry over the top, and enjoy hot.
*******
OTHER VEGGIES YOU COULD THROW IN EARLY:

• Cauliflower florets
• Sugar snap peas
• Snow peas
• Bell peppers
• Onions
• Zucchini
• Yellow squash
• Chopped kale
• Baby spinach
• Swiss chard
• Sweet potato chunks
• Butternut squash

An oil-free, plant-based fusion sauce combining rich peanut flour, sweet dates, and an aromatic, warming spice blend.

Ingredients

* 1/2 cup Organic defatted peanut flour (or unsalted, oil-free powdered peanut butter)
* 3 to 4 Organic Medjool dates (pitted and soaked in hot water for 10 minutes)
* 1.5 tbsp of Ethiopian Seasoning Mixture (our custom batch recipe)
* 1/4 tsp Organic lemon juice powder (or 1 tbsp fresh organic lemon juice)
* 1 to 1.25 cups Warm water

Instructions

   1. Prepare: Soak your pitted Medjool dates in warm water for 10 minutes until soft. Save the soaking water.
   2. Blend: Add the softened dates, peanut flour, your custom Ethiopian Seasoning Mixture, lemon powder (or fresh juice), and 1 cup of the warm soaking water to a high-speed blender.
   3. Liquefy: Process on high for 1 to 2 minutes until the sauce is completely smooth, creamy, and free of date pieces. If it is too thick, blend in the remaining 1/4 cup of water.
   4. Simmer: Pour the sauce directly into a pan over medium-low heat with your favorite vegetables, beans, or grains. Simmer gently for 8 to 10 minutes until it thickens into a rich, aromatic.