Kelly’s Herby Quinoa Salad

Vegetarian & Vegan friendly
Prep & cook time: 35 minutes
Serves 4 (main)
Serves 6 (side dish)

Everyone needs a salad like this in their repertoire. This hardworking dish is great for dinner, lovely as a packed lunch and if stored properly in the fridge, will last a couple of days.

The dish is vegan as I’ve written, and I love it just on its own, but it’s also delicious with a little feta or goat cheese crumbled through it, served with marinated tofu or tempeh on top or with some pan-fried fish as part of a shared meal with friends.

Use this recipe as inspiration and add your own favourite ingredients.

Salad

2 cups Alison’s Pantry quinoa
3 cups vegetable stock
1 cup frozen edamame beans (buy the ones already podded)
½ cup Alison’s Pantry natural pistachios, roughly chopped
½ cup Alison’s Pantry unsalted roasted cashews, roughly chopped
½ cup roughly chopped sundried tomatoes
½ cup pitted kalamata olives – roughly chopped
3 stems kale – spine removed and finely chopped

Dressing

½ cup Alison’s Pantry pine nuts
150ml olive oil
60ml lemon or lime juice
1 small garlic clove – finely chopped
1 packed cup parley or basil (or a combo of both is nice)
Sea salt and cracked black pepper

Place the barley and stock into a medium saucepan. Bring to a boil. Reduce to a simmer and cook with a lid slightly ajar for 20 minutes. Place the lid on tightly and leave to sit for 10 minutes while the remaining stock is absorbed.

Leave the barley to come to room temperature or chill in the fridge. You can speed this up by spreading on a couple of plates.

Toast the pine nuts in a dry skillet over a medium heat until lightly golden.

Add to a small food processor or use a hand blender to blitz together with all the dressing ingredients until fairly smooth. Taste and season well.

Cover the edamame beans in boiling water and leave for 5 minutes. Drain well.

Combine the cooled barley, nuts, edamame beans, sundried tomatoes, olives and kale. Stir well. Drizzle over the dressing and toss to coat evenly. Taste salad and season again if necessary.

Note

It’s important that the barley is properly cooled when mixed with the other ingredients or the dressing will be absorbed into the grain and leave the salad dry.

**To replace the barley with quinoa.

Place 1 ½ cups of Alison’s Pantry quinoa that has been rinsed well, into a medium saucepan with 3 cups of vegetable stock. Bring to a boil. Reduce to a simmer and cook, with a lid slightly ajar for 15 minutes, until tender and the liquid has been absorbed. Remove from the heat, place the lid on tight and leave to sit for 5 minutes. Fluff with a fork and then cool as per the recipe.

Egg-free Mayo

Vegan & vegetarian friendly

1 cup Alison’s Pantry natural cashews, (soaked in water for at least 6 hours or overnight, drained and well rinsed)
2 tbsp grapeseed, sunflower or rice bran oil
1 tbsp lemon juice
1 tsp apple cider vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
¼ cup water
½ tsp salt
¼ tsp ground black or white pepper

Add prepared cashews to a high-speed processor/bullet along with the remaining ingredients and blend until smooth and creamy. Season to taste.

Store in a jar or airtight container in the fridge for 3-4 days.

Create these funky Raspberry Bliss Ball Easter Egg Cups for your family and friends this Easter! A decadent crunchy, chocolatey base with Alison’s Pantry Shredded Coconut and Sliced Natural Almonds. Dairy free, gluten free and vegan-friendly.

Happy Easter from the team at Alison’s Pantry!

View full recipe

Naturally Sweet Oats

Zero added sugar: oats made delicious with no added sugar dried fruit, nuts & seeds

• Alison’s Pantry Instant Oats 175g (2 cups*)
• Alison’s Pantry Sliced Natural Almonds 100g (1 scoop)
• Alison’s Pantry Apricots, diced 90g (1/2 scoop)
• Alison’s Pantry Dates, diced 85g (1/2 scoop)
• Alison’s Pantry Pumpkin Seeds 50g (1/4 cup)

Good source of fibre.  Source of protein.  Low sodium.

Recipe makes 500g of cereal and costs approx. $9.50**

*For ingredients in the top bins (bins with lever), please use the cup measurement lines on Alison’s Pantry bags.
** Approximate cost per 500g is based on the normal recommended retail price, which may vary by store.

Nourish Muesli

Delicious toasted muesli with lots of nuts & seeds and just a little fruit

• Alison’s Pantry Toasted Muesli 175g (2 scoops/2 cups)
  Sweet and crunchy oat-based muesli, toasted with seeds and coconut
• Alison’s Pantry American Walnuts 75g (1/2 scoop)
• Alison’s Pantry Hazelnuts 75g (1/2 scoop)
• Alison’s Pantry Premium Sultanas 75g (1/2 scoop)
• Alison’s Pantry Cranberry Sprinkle 1 cup*

Good source of fibre.  Source of protein.  Low sodium

Recipe makes 500g of cereal and costs approx $13.50**

*For ingredients in the top bins (bins with lever), please use the cup measurement lines on Alison’s Pantry bags.
** Approximate cost per 500g is based on the normal recommended retail price, which may vary by store.

Bliss Balls

Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water

Method

1. Place the first 7 ingredients in a food processor and blend until well combined.
2. Add the dried fruit about a 1/3 at a time and blend well.
3. Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
4. Roll into balls and chill.

Vegetarian Chilli with Walnuts
Serves 6-8

Ingredients

4 garlic cloves, finely chopped
1 large red chilli, de-seeded and finely chopped
1 onion, finely diced
2 carrots, peeled and diced
2 stems celery, diced
1 teaspoon fennel seeds
2 teaspoons ground cumin
1⁄2 teaspoon hot smoked paprika
1⁄2 teaspoon garam masala
1⁄4 teaspoon ground cinnamon
3 cups vegetable stock
2 x 400gram tins chopped tomatoes
3 x 400g tin beans, 1 1⁄2 cups of cooked beans *
1 cup Alison’s Pantry walnuts, roughly chopped
1 tablespoon apple cider vinegar
Olive oil or coconut oil for sautéing
Sea salt and cracked black pepper

Method

1. Heat a generous glug of oil in a large soup pot over a medium heat.
2. Add the garlic, onions, chilli, carrot and celery. Cook for 10 minutes, stirring often until the onion is tender and translucent. Add the fennel seeds and other spices. Cook for a further 3 minutes.
3. Add the stock, tomatoes and beans. Bring to a boil and then reduce to simmer for 60-70 minutes until thickened. Add the walnuts and apple cider vinegar in the last 10 minutes of cooking.
4. Season to taste with sea salt and cracked black pepper.

* We used chickpeas, black beans and kidney bean

Download the PDF version here

Recipe and photography by Kelly Gibney for Alison’s Pantry

 

Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Herbed Mixed Nuts
(Makes 3 cups)

Ingredients
3 cups Alison’s Pantry Deluxe Natural Nuts
3 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp chopped parsley
Finely grated zest of 1 lemon
1 tsp sea salt flakes
¼ tsp freshly ground black pepper

Method

1. Preheat oven to 180°C.
2. Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
3. Heat oil in a pan. Add the nuts, herbs, zest, salt and pepper and stir-fry for a couple of minute until nuts are coated with seasonings.
4. Remove from pan to cool

Store in an airtight container. Serve as part of a platter or for snacking.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Cashew Icing

Ingredients

¾ cup Alison’s Pantry Natural Cashews  (soaked for 2-3 hours in filtered water with a pinch of sea salt)
2 tbsp coconut oil
3 tbsp of honey or maple syrup
1 tsp vanilla extract
1 tsp lemon juice
¼ tsp sea salt

Method

Rinse the cashews well and add all ingredients to a high speed blender.
Process adding in 2-4 Tablespoons of water as required. The icing should be smooth and creamy!

Chill in the freezer for 1 hour to thicken – the longer in the freezer the thicker it will become.

Download the PDF version here

Brazil Nut Burgers

Prep time: 15 mins
Cook time: 35 mins
Serves 6

Serve these tasty Brazil nut patties as a meal in themselves, with salad and relish on the side. Or layer with salad into burger buns to create homemade burgers that all the family will love.

Ingredients
1 cup Alison’s Pantry Brown Lentils
1 1/2 cups Alison’s Pantry Brazil Nuts
2 garlic cloves, chopped
1 medium carrot, peeled and finely grated
2 spring onions, finely sliced
1/4 cup chopped fresh parsley
Finely grated zest of 1 lemon
2 tsp ground coriander
Salt and freshly ground black pepper
Olive oil, for frying
Toasted burger buns and or salad, as preferred
Chutney or relish, to serve (I used a Beetroot Relish)

Method

1. Cook lentils in boiling water for 30 minutes or until soft. Drain well and set aside to cool. At the same time, place Brazil nuts in an oven pan and toast in a 180°C oven for 10 minutes, or until golden brown. Remove to cool.
2. Place Brazil nuts and garlic in the bowl of a food processor and process to chop. Add lentils and process to combine into a paste that is not too smooth – it needs to hold together but still have some texture. Remove to a  bowl
3. Stir in carrot, spring onion, parsley, zest and coriander. Season with salt and pepper and mix well. Divide mixture into 6 equal portions and shape into patties.
4. Heat some oil in a frying pan set over medium heat and cook patties for 3-4 minutes on each side or until well browned and heated through. Serve with chutney or relish and salad. Or stack into burger buns with salad and relish.

Tip: Any leftover Brazil nut patties can be wrapped tightly in plastic wrap and frozen for up to 3 months. Defrost before cooking and serving, as usual.

Download the full recipe and colouring series week one here: alisons-pantry-week-four-recipe-brazil-nut
This recipe was created by Julie Le Clerc for Alison’s Pantry.

Brazil Nut & Herb ‘Cheese’
Serves 10 as part of a platter

Ingredients
1 1/2 cups Alison’s Pantry Brazil Nuts
1 clove garlic, peeled
Juice of 2 lemons
4 tbsp. olive oil
1 tsp salt
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
1/2 tsp ground black pepper

Method

1. Place nuts in bowl and cover with cold water. Refrigerate for at least 6 hours, or overnight.
2. Preheat oven to 160c. Line a baking tray with cooking paper. Drain nuts and rinse well. Pulse nuts in a food processor, to chop. Add garlic, lemon juice, oil, salt and 1/2 cup fresh cold water. Puree for 3-4 minutes, scraping the sides of the bowl regularly, until mixture is as smooth as possible.
3. Line a sieve, set over a bowl, with a clean tea towel; spoon mixture into the centre of the towel. Bring towel corners together, twisting around the mixture to form a large ball. Squeeze hard to remove as much liquid as possible.
4. Combine herbs and pepper on a plate. unwrap the ball and roll it in herbs, to coat. Place ball on baking tray; bake for 30 minutes. Remove to cool.
5. Transfer cheese ball to a platter; drizzle with a little extra oil. Serve with crackers, nuts, fruits and other tapas-style items.

Download the PDF version here

Roast Nut Dip with Vegetable Sticks
(Makes 1½ cups)

Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes

Method

1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
2. Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
3. Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.

Serve as nibbles as part of a tapas-style party.

This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks

Cashew Banoffee Latte
(serves 2-3)

Ingredients
1 cup Alison’s Pantry natural cashews, soaked in 2 cups strong coffee for 1 hour
6 Alison’s Pantry select dates
1 small banana
2 tablespoons natural maple syrup
Pinch sea salt

Method

1. Blend all until smooth, and top with a sprinkle of cinnamon.
2. Pour into glasses and enjoy immediately and enjoy

Download PDF version here

Raw Prune Jam

Ingredients
200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon

Method

1. Soak prunes in juice for 4 hours
2. Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
3. Add in the zest, sea salt and cinnamon and mix well with a spatula
4. Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks

Download the PDF version here

Raw Granola Slice
Makes 9 large squares, or 12 small bite size

This raw nut and seed slice is the perfect combination of salty sweet, and has a fantastic crunchy texture. Packed full of wholesome ingredients, this slice will keep you feeling satisfied for hours making it the perfect mid-morning or afternoon snack.

Ingredients
1 cup Alison’s Pantry Gourmet Dates, roughly chopped
¼ cup honey, maple or rice malt syrup
1/3 cup natural nut butter
¼ cup coconut oil, melted
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Goji Berries
¼ cup Alison’s Pantry Sesame Seeds
1 ½ cups Alison’s Pantry Rolled Oats
½ cup Alison’s Pantry Shredded Coconut

Method

1. Line a regular sized slice tin with baking paper.
2. Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
3. Press the mixture down and smooth out evenly.
4. Place in the fridge or freezer to set for at least an hour.
5. Remove the slice from the fridge or freezer, and slice squares.
6. Store in an airtight container in the fridge.

Download the PDF version here

This recipe was created by Monday’s Cafe for Alison’s Pantry