What you will need:
Red and Green Butter Lettuce (available at Spar and Checkers)
Butter Lettuce
Cheese
Red and Yellow Bell Peppers
Baby Cherry or Plum Tomatoes
Martinnaise Sugar Free BBQ Sauce (Yup, I put this BBQ sauce on my salad and its awesome!)
Martinnaise Gourmet Vegan Mayonnaise
Red Onions or shallots
Himalayan Crystal Rocks Salt and coarse Black Pepper
Here's how I put it together:
Grate about half a cup of your favourite vegan cheese. My personal favourites are the Violife and Earth& Co brands!
Shred some butter lettuce and lay it out on your plate first. lightly spoon a little of the Gourmet Vegan Mayonnaise over this first layer and also a light drizzle of the Sugar Free BBQ Sauce.
Cut and de-seed about a quarter of each yellow and red Bell Peppers into thin ribbons and scatter over the sauce
Next layer the rad and green Butter lettuce
Scatter the grated cheese over the lettuce and garnish with a few thinly sliced Red Onion / shallot rings
Cut Baby Tomatoes in the quarters and lay over the onion rings as per my meal photo
Lastly dress with both Martinnaise's Sugar Free BBQ sauce and Gourmet Vegan Mayonnaise
Grind some coarse Black Pepper and add a light sprinkling of Himalayan Crystal Rock Salt to taste
It tasted every bit as good as it looks! As said before, every meal photo on this website is one of my own meals which I usually enjoy well before the photo even reaches my PC!
]]>Our Martinnaise Raw Unsweetened non-Alkalised Cacao is perfect for this meal and gives that perfect chocolate flavour!
This delcious shake Vegan meal all on its own.
Now there are a few variables on the quantities which will allow you to tweak this to exactly how you like it.
Here is what you will need:
A blender - a liquidizer or stick blender with the blade for making crushed ice wil be fine
Ingredients:
1/2 cup full-fat coconut cream
1/2 medium avocado (or more if you prefer)
1-2 tablespoons Martinnaise Raw Unsweetened Cacao
powder (you can vary this to taste)
1/2 teaspoon vanilla extract
pinch pink Himalayan salt or salt of choice
2-4 tablespoons Martinnaise Erythritol to taste (If you like it sweeter, add 0.5 – 1ml stevia)
1/2 cup crushed ice as needed
water as needed – to create the consistency you prefer
You can also add some Martinnaise Premium MCT oil for extra creaminess and added energy and satiety
Here's how to put it together:
Add coconut milk, avocado, cacao powder, vanilla extract, salt, sweetener and add-ins of choice to a blender (bullet blenders work amazing here, or any other good liquidizer or stick blender). Blend until creamy smooth, using a little water as needed.
Add in ice and blend until thick and creamy. Do not over-blend, or you'll lose thickness and the ice would melt to quickly. Enjoy right away!
]]>As you guys know, we don't do soya at Martinnaise, but these prawns are so good, that I just have to occasionally quietly have some without my girls knowing - now don't you dare tell anyone on me! Wally and Debbie, I hope you're happy creating this irresistible temptation has got me coming back time and time again!
I simply fried the vegan prawns in some coconut oil, and drained them on some paper towel. I used our savoury sweet and herb infused Martinnaise original, Garlic and also 1000 Island vegan mayos as dips along with a splash of lemon and a handful of baby tomatoes. These flavours harmonise like a beautiful symphony!
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Here is what you will need for this meal:
2 tablespoons Martinnaise Soya Free Soya Sauce
8 drops Martinnaise Liquid Hickory Smoke
1 punnet Denny 100% Vegan Beef Style Mince
Martinnaise Sugar Free BBQ Sauce for top dressing before serving
1 tablespoon Martinnaise Erythritol
1/2 teaspoon of Ina Paarmans Meat Spice (this is a vegan rated spice and it adds amazing flavour to this dish!)
Salt and Pepper to taste
50 to 60ml Coconut oil (for frying)
1 medium onion finely chopped
Rice noodles - I used the rice noodle from Woolworths. They contain rice and starch only as ingredients.
Here is how we put it together:
Melt coconut oil in a pan and fry the chopped onion over medium heat
Add the Soya Free Soya Sauce, Liquid Smoke, Erythritol and Meat Spice to the onions and fry for a further two minutes stirring frequently
Add the Denny beef style vegan mince and mix well with the onion mix
Fry for 4 to 6 minutes mixing frequently to prevent burning. The mince soaks up the coconut oil quite quickly.
Next prepare the noodles according to the instructions on the packet
Serve with a side salad and Martinnaise Tangy Mayonnaise. This should serve 3 to 4 people - depending on how hungry you are! Simply double the recipe to serve up to six people.
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The next time I cook these patties, I am going to pan fry them in coconut oil with a few drops of our Martinnaise Liquid Hickory Smoke mixed into the coconut oil for a different taste adventure and probably use our Martinnaise Original Vegan Mayonnaise......yummy!
So here is what you will need:
Martinnaise Tangy Vegan Mayonnaise
Martinnaise Sugar Free BBQ Sauce
Tomatoes
Butter Lettuce
Red Onion / Shallot
Vegan Bun
Ina Paarmans Meat Spice
Earth Free Bites Lentil Hamburger Patties
Avocado or Coconut oil for basting the patties.
Now to put it together:
Braai the patties as described at the top here.
Cut bun into the two traditional halves and sprinkle the bottom with some Ina Paarmans Meat Spice (adds awesome flavour)
Next add the lettuce and spoon the Martinnaise Tangy Vegan Mayonnaise over the lettuce
Place the burger patty and garnish with tomato and red onion rings
Drizzle Martinnaise BBQ Sauce over the garnishing and close the burger
Finally, sink your teeth into this awesome burger! It is right up there with the best burgers I have ever eaten.
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