FRIED RICE WITH PINEAPPLE & CASHEW NUTS

SERVES 1 LARGE OR 2 SMALL PORTIONS

1/2 cup (100 g) jasmine rice

sea salt

2 oz. (60 g) cashew nuts

2 canned pineapple rings

2 tbsp. vegan margarine

1 small red pepper

1 carrot

1/3 cup (80 g) canned sweetcorn

4 tbsp. olive oil, plus extra if needed

good pinch of freshly ground white pepper

1 1/2 tsp. hot paprika, plus extra for sprinkling

2 scallions, green sections only

NUTRITIONAL VALUES

Calories: 807kcal
Fat: 53.2g (8.5g S.Fat)
Carbs: 80.9g
Protein: 10.4g
Sugar: 23.5g
Sodium: 450mg

METHOD

Cook the rice according to the package directions in salted water. Allow to drain in a strainer and cool. In a small dry frying pan, toast the cashews until golden brown, then remove from the heat and set aside. Make bite-sized pineapple rings out of the pineapple rings. Melt the margarine in a skillet over medium heat, then sauté the pineapple and set aside.

Remove the seeds from the pepper and cut it into small chunks. Using a vegetable peeler, peel the carrot and thinly slice it. In a colander, drain the sweetcorn. In a wok or frying pan, heat 2 tablespoons oil. Cook the pepper and carrot over high heat until golden brown and al dente, then continue to cook over medium heat until golden brown and al dente. If the carrot browns too quickly before being cooked, add a splash of water (any added liquid should evaporate completely). Season the vegetables with paprika, salt, and pepper.

Increase the heat to high and add the remaining 2 tablespoons oil. Stir in the rice and cook for a few minutes on high heat until crisp, then continue to brown on medium heat. If the mixture becomes too dry, add a little more oil. Heat through the sweetcorn, pineapple, and cashews. Place the rice dish in a lunchbox. Scatter the scallions over the rice after washing and slicing them. Paprika should be sprinkled on top.

MINI-CINNI ROLLS WITH CASHEW CREAM CHEESE DRIZZLE

SERVES 4 PORTIONS

FOR THE MINI-CINNI ROLLS

1/2 cup (120 ml) warm water

2 1/2 tbsp. (30 g) organic cane sugar, divided

1 packet (0.25 oz., or 7 g) active dry yeast

1 1/4 cups (156 g) unbleached all- purpose flour

1/3 cup (40 g) whole wheat pastry flour

1/8 tsp. salt

2 tbsp. (28 ml) olive oil

1/2 tsp. vanilla extract

2 tbsp. (28 g) coconut oil, melted

2 tbsp. (28 ml) maple syrup

1 tbsp. (7 g) ground cinnamon

FOR THE CASHEW CREAM CHEESE DRIZZLE

1/2 cup (56 g) raw cashews

1/4 cup (60 ml) water, plus more if necessary

3 tbsp. (26 g) plain vegan yogurt

3 tbsp. (45 ml) agave nectar

1 tbsp. (14 g) coconut oil

NUTRITIONAL VALUES

Calories: 517kcal
Fat: 26.4g (11.5g S.Fat)
Carbs: 64.1g
Protein: 8.7g
Sugar: 18.4g
Sodium: 446mg

METHOD

To make the mini-cinni rolls: In a mixing bowl, combine the warm water, 1 tbsp (12 g) sugar, and the active dry yeast and set aside for 15 minutes to allow the yeast to proof.

Sift together the all-purpose flour, pastry flour, and salt in a large mixing bowl. When the yeast has bubbled up, stir in the olive oil and vanilla, then add the wet mixture to the dry mixture. Knead the dough for 3 to 5 minutes, or until it is smooth and pliable. If it's too sticky, add a little flour and knead it; if it's too dry, drizzle with oil. Form the dough into a ball, place it in an oiled bowl, cover with a towel, and set aside for 45 minutes to rise. When the dough has almost doubled in size, knead it for 1 minute before rolling it out into a 6 16 inch (15 40 cm)-thick 1/4-inch (6 mm) rectangle.

In a small bowl, combine the coconut oil, maple syrup, remaining 1 1/2 tbsp. (18 g) sugar, and cinnamon, and then spread it evenly over the dough. Roll the dough up carefully, beginning with the long side and rolling tightly, pinching the seam together and smoothing the edge out. You should end up with a roll that is approximately 18 inches (46 cm) long. To make 24 mini rolls, cut the roll into 3/4-inch (2-cm) thick slices. Grease a 5 9-inch (13 23- cm) baking dish, place the rolls cut side up in the dish, and let rise for 30 minutes, or until the baking dish is full. Preheat the oven to 180°C/350°F in the meantime. Bake the rolls for 15–17 minutes, or until the tops are golden brown. Place the baking dish on a cooling rack to cool.

To make the cashew cream cheese drizzle: In a blender, combine all the ingredients and puree until velvety smooth. If you want a sweeter drizzle, taste it and add more agave. Allow the drizzle to thicken in the refrigerator for about 10 minutes.

Serve the mini-cinnis in 4 bowls, topped with the cashew cream cheese drizzle.

CARAMEL CASHEW GRANOLA

SERVES 14 CUPS

10 Medjool dates, pitted

1/2 cup non-dairy milk (soy-free if necessary)

2 tbsp. maple syrup

2 tbsp. melted coconut oil

2 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups rolled oats (certified gluten-free if necessary)

2 1/2 cups puffed rice (or puffed millet)

1 cup buckwheat groats (kasha)

1 1/2 cups chopped cashews (raw or toasted)

1/2 cup hemp seeds

2 tbsp. flax meal

2 tsp. ground cinnamon

3 tbsp. coconut sugar (or brown sugar)

NUTRITIONAL VALUES

Calories: 542kcal
Fat: 28g (5.7g S.Fat)
Carbs: 66.9g
Protein: 12.6g
Sugar: 28.4g
Sodium: 116mg

METHOD

Position two racks in the oven near the center. Preheat the oven to 275°F (140°C, or gas mark 1). Line two baking sheets with parchment paper or silicone baking mats.

In a food processor or high-speed blender, combine the dates, milk, maple syrup, coconut oil, vanilla, and salt and process until smooth, pausing to scrape the sides as needed. Place aside.

Combine the oats, puffed rice, buckwheat groats, cashews, hemp seeds, flax meal, and cinnamon in a large mixing bowl. Stir in the date mixture until well combined. Sprinkle the sugar over the granola and mix it in gently.

Bake the granola for 20 minutes, spread out on two baking sheets. Bake for another 20 minutes, or until crisp and golden, switching the sheets and placing the bottom sheet on the upper rack and the top sheet on the lower rack. Allow to cool completely before crumbling and transferring to airtight containers or gift jars. The granola will keep for about 2 weeks at room temperature.

VARIATION

Increase the sugar to 1/3 cup for a sweeter granola.