23 Dec
Recipe

Christmas Caprese Wreath

  • By author-avatar

Asian Lettuce Wrap

Ingredients

Handful of fresh basil leaves
Handful of fresh lettuce
13-15 cherry tomatoes
8-10 mozzarella balls
2 tablespoons olive oil
3-4 teaspoons dried Italian herbs
Flaked sea salt
Ground pepper

Intro

Impress your guests this Christmas with this simple yet beautiful Caprese Wreath Salad! May this holiday season bring you love, joy & good health!

Instructions
  1. Arrange the lettuce and basil leaves in a circle on a large round plate.
  2. Wash and dry the cherry tomatoes. Cut them into halves and arrange them on the leaves.
  3. Cut the mozzarella balls into halves and arrange between the tomatoes.
  4. Drizzle with olive oil.
  5. Season with Italian herbs, salt and pepper.

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17 Jun
Recipe

Asian Lettuce Wrap

Asian Lettuce Wrap

Ingredients

Asian Sauce:

  • 2 tbsp peanut butter (chunky)
  • 1 tbsp honey
  • 1 garlic (minced)
  • 1 tsp sesame oil
  • 1 tsp lime juice

 

Filling:

  • 5 large Portabello mushrooms or any kind of mushroom (sliced thinly)
  • 1 carrot (cut into small cubes)
  • 1 onion (sliced thinly)
  • 2 tbsp soy sauce
  • 1 tsp black pepper
  • salt & sugar to taste

 

Wraps:

  • Lettuces
  • 2 tbsp fresh cilantro
Intro

Whether it’s a quick lunch fix, a dinner party platter, or a guilt-free TV snack – these light & tasty Asian Lettuce Wraps are perfect for all occasions!

Instructions
  1. Sauce: Combine all of the sauce ingredients in a bowl or a high-powered blender. Process until all of the ingredients are combined, but the sauce should still have visible chunks of peanut in it. Set aside.
  2. Filling : Heat oil, add in onions, mushrooms. After sautéed, add in soy sauce black pepper, salt & sugar. Let the filling cool down, add carrots and mix together.
  3. Layer lettuce leaves with a spoon full of filling, and garnish with cilantro.
  4. Serve and dip with Asian sauce!

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Crispy Tofu Tortilla Wrap, Lettuce
25 May
Recipe

Crispy Tofu Tortilla Wraps

Crispy Tofu Tortilla Wraps

Crispy Tofu Tortilla Wrap, Lettuce
Ingredients
  • 1 pack of tofu (sliced into cubes)
  • 1 onion (sliced)
  • 1 tbsp soy sauce
  • ½ tbsp sesame oil
  • a dash of cayenne powder
  • 1 tsp white pepper
  • handful of lettuces (coarsely chopped)
  • 2 medium tortilla wraps
  • 1 lime/lemon juice
  • sweet chilli sauce
  • salt & sugar to taste
Intro

Didn’t think it was possible to turn tofu into wraps? Think again. Or better yet, try it yourself! These Crispy Tofu Tortilla Wraps are bursting with juicy flavours in every bite. Best of all, they’re gluten-free!

Instructions
  1. In a bowl, mix together the tofu, soy sauce, white pepper powder, cayenne and sesame oil. Set aside.
  2. Heat the pan with oil. Fry the seasoned tofu until light brown and starting to crisp up.
  3. Add sliced onion and cook for another 5 minutes.
  4. Add limes towards the end and stir them well.
  5. Spread the sweet chilli sauce on the wraps and layer with the seasoned tofu and lettuces. Season with salt and sugar. Fold in the sides and roll up.
  6. Serve.

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Arugula Falafel
15 Apr
Recipe

Arugula Falafels

Arugula Falafels

Arugula Falafel
Ingredients
  • 1 cup Falafel mix
  • 1 cup of fresh arugula (finely chopped)
  • 1 onion (minced)
  • 1 tbsp fresh parsley leaves (finely chopped)
  • 1 tsp garlic (finely chopped)
  • ½ cup of all-purpose flour
  • ½ tbsp salt
  • ¾ cup of water
Intro

Crispy on the outside, savoury on the inside! These Arugula Falafels are also perfect as a pre-fast meal during this Ramadan month. Filled with protein and fibre, it’ll help you feel full and satiated throughout the day. Make a bunch and store them in your fridge for a quick and easy Sahur meal!

Instructions
  1. Add falafel mix, fresh arugula, minced onion, parsley leaves, garlic and all-purpose flour into a bowl and mix together.
  2. Add in water and season with salt. Cover for 10 minutes.
  3. Use a tablespoon or small cookie scoop to scoop out 1 ½ tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate.
  4. Pre heat air fryer at 180°C for 10 minutes.
  5. Place falafels in the air fryer and start cooking for 15 mins. Turn falafel and cook another 10 mins.
  6. Serve immediately.

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24 Jan
Recipe

Mandarin Orange Salad

  • By author-avatar

CNY Mandarin Orange Salad

Ingredients
  • 5 cups lettuce
  • 1/2 cup mandarin oranges
  • 1/8 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon tabasco sauce
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 2 tablespoons pomegranate seeds
Intro

Our version of lou sang is guaranteed to bestow good health & longevity upon you.

Instructions
  1. Mix the extra virgin olive oil, balsamic vinegar, tabasco sauce, sugar, salt and pepper in a small bowl.
  2. In a separate plate, place the lettuce, mandarin oranges and pomegranate seeds.
  3. Drizzle the dressing onto the salad.
  4. ‘Lou’ (toss) and enjoy!

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vegan arugula soup
24 Jan
Recipe

Vegan Arugula Soup

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Vegan Arugula Soup

vegan arugula soup
Ingredients
  • 1½ cups fresh arugula
  • ½ tablespoon extra-virgin olive oil
  • ½ yellow onion, chopped
  • 1 stalk celery, chopped
  • 1½ cloves garlic, minced
  • 225g yukon gold potatoes, chopped into 1-inch chunks
  • 2 cups water
  • ¾ teaspoons fine sea salt
  • ¼ cup coconut milk
  • Freshly ground black pepper
  • Garnishing: coconut cream, green onion
Intro

Creamy, thick & hearty – this Vegan Arugula Soup is the perfect comfort food for cold rainy days, and it’s nutritious! Save this post, give it a try and share your thoughts with us.

Instructions
  1. Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender for about 8 minutes.
  2. Add in the garlic and sauté, heat for about one more minute.
  3. Add in the chopped potatoes, water and salt and bring to a boil.
  4. Once boiling, lower the heat and cover to let the vegetables simmer for about 20 minutes until the potatoes are tender.
  5. Once the potatoes are tender, add the arugula to the pot and stir for about 3 minutes until bright green.
  6. Transfer the soup to a blender and blend until smooth.
  7. Return the soup to the pot over medium heat and stir in the coconut milk.
  8. Season with additional salt, if desired, and black pepper. Serve warm with garnishes.

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24 Jan
Recipe

Kale Pancakes

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Kale Pancakes

Kale Pancake
Ingredients
  • 4 big kale leaves
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp dried herbs
  • ½ tsp salt
  • 1 cup coconut cream
  • 1 cup plant-based milk
  • Olive oil
Intro

Already having trouble keeping up with you new year’s resolution of adding more greens to your diet? Here’s a fun and tasty idea to help you stay on track – Kale Pancakes! Enjoy it as a sweet breakfast treat or a savoury brunch meal.

Instructions
  1. Wash kale leaves & remove stems.
  2. Blend all ingredients in a blender or food processor until the batter is very smooth & creamy.
  3. Heat olive oil in a pan and use 1 to 1½ tbsp of batter per pancake. Shape into a round pancake using a spoon.
  4. Cook pancakes in medium heat for a few minutes, turn and cook the other side for a minute or two until both sides are fully cooked. The pancake should be a little brown, but still a lovely shade of green.

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28 Oct
Recipe

Fattoush Salad

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Kindred Pantry inspired Fattoush Salad

Ingredients
  • 1 head of Lettuce
  •  2 cups parsley
  • 1 cup fresh mint leaves
  •  5 slim stalks spring onions
  •  1 cucumber
  • 5 Roma tomatoes
  •  1 clove of garlic
  •  1 lemon
  •  1 tsp sumac
  •  1⁄2 cup extra virgin olive oil
  •  Pinch of salt & pepper
  •  2 pieces of Pita bread
Intro

Explore some Mediterranean flavours with this simple-to-assemble Fattoush Salad. Just toss everything together for a refreshing and delicious meal!

Instructions
  1. Dice the Lettuce, Roma tomatoes, cucumber, parsely and spring onion. Place all chopped fresh vegetables into a bowl.
  2. For a zesty lime vinaigrette, pour 1/2 cup of extra virgin olive oil into a jam jar and add the juice of 1 lemon, minced garlic, 1 teaspoon of sumac and season with a dash of salt and black pepper. Close the lid of the
    jar and give a good shake!
  3. Cut the pita bread slices into bite size pieces. Heat up 3 tablespoons of olive oil in a pan and fry bread slices till brown and crispy. Remove to cool before seasoning with salt and pepper.
  4. Mix the lime vinaigrette with the diced vegetables in the bowl, and garnish with the fried pita slices. Serve & enjoy!

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09 Aug
Recipe

Veggie Burger

Veggie Burger

Ingredients
  • 65g kale
  • 65g arugula
  • 2 cups cooked quinoa
  • 1 cup cooked chickpeas; drained, rinsed, & dried
  • 1 clove garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 3 tablespoon extra virgin olive oil
  • ½ cup panko breadcrumbs
  • Lettuce
  • Tomatoes
  • Buns & sauces of choice
Intro

Did you know you can make your own burger patties at home using just veggies? Crispy on the outside with a chewy, buttery (almost meaty!) texture on the inside; these Veggie Burgers are definitely a delicious hack to getting in your daily greens!

Instructions
  1. Heat ½ tablespoon olive oil in a medium skillet, add kale & arugula and lightly sautee for 2-3 minutes. Turn off heat and let cool. Once cooled, squeeze all liquid out of the greens and pat down with a paper towel.
  2.  Mash dry chickpeas in a large bowl with ½ tablespoon olive oil and garlic until you get a thick paste consistency. You may use a sturdy metal fork, mortar & pestle, or food processor.
  3. Add quinoa, greens, spices, salt & pepper to the chickpea mash and mix until even.
  4. Use an ice cream scoop to shape 4 to 6 patties. Form each patty tightly to keep the mixture together. Gently coat each patty with a light layer of panko.
  5. Heat 2 tablespoons of olive oil over medium heat in a large skillet. Heat patties on each side for 1-2 minutes until the panko is golden brown.
  6. Transfer skillet with patties to oven. Set to 180 C and bake for 15-20 minutes.
  7. Assemble with lettuce, tomatoes, buns & sauces of choice.

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09 Aug
Recipe

Veggie Avocado Toast

Veggie Avocado Toast

Ingredients
  • 1½ cups arugula
  • 1-2 avocados
  • ¼ teaspoon garlic powder
  • ½ cup balsamic vinegar
  • 1-2 tomatoes
  • 3 pieces of whole wheat bread
Intro

Our arugula leaves have an extra nutty and peppery flavour which makes it the perfect topping for any savoury breakfast toast! Follow these steps to make the perfect avocado toast.

Instructions
  1. Toast the whole wheat bread.
  2. Mash the avocadoes.
  3. In a pan, add the balsamic vinegar over high heat. Let this simmer for about 6 minutes or until it has reduced to about 2 tablespoons and has thickened into a syrup consistency.
  4. Add garlic powder to the mashed avocado and season to taste with salt and pepper.
  5. To assemble, add the mashed avocado to onto the toasted bread, top with about ½ cup of arugula, a slice or two of tomato, and drizzle the balsamic syrup over top. Season to taste with black pepper.

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