Plant-based goodness just got a whole lot better. Stuck for delicious meat-free options for lunch or dinner? Try Ceres Organics’ great pant-based options. From the new Banana Blossom, a great fish substitute, to Jackfruit as a pulled pork substitute through to our plant protein-packed burger and fritter mixes. You can’t go wrong.
Jackfruit Mexican Burrito Bowl
Serves: 2
GF, VG
=R4=
Crumbed Banana Blossoms with Charred Eggplant & Tomato Sauce
Serves: 4
VG
=R1=
Herbalicious Courgette Fritters
Serves: 2
GF, VG
=R2=
Vegeful Plant-Based Burger
Serves: 4
VG
=R3=
For more information visit ceresorganics.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large eggplant, cut into quarters lengthwise
- 3 tbsp Ceres Organics Organic Olive Oil
- 2 cloves garlic, crushed
- 400g tin Ceres Organics Organic Cherry Tomatoes
- 2 tbsp chopped Italian parsley
- 400g can Ceres Organics Organic Banana Blossoms
- ½ cup Ceres Organics Organic White Stoneground Flour
- ½ tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chipotle powder
- 1 cup almond milk
- 1 cup panko breadcrumbs
- Extra oil, for cooking
- Extra parsley, to garnish
Method
- Preheat the oven to 200°C. Place the eggplant quarters onto a baking tray lined with baking paper, drizzle with 2 tbsp of olive oil and season with salt and pepper. Roast in the oven for 20–25 mins until the eggplant is slightly charred and very tender.
- Allow eggplant to cool slightly, then chop finely until it almost forms a pulp. Leave the skin on.
- Heat the remaining 1 tbsp of olive oil in a frying pan over medium–low heat. Add the garlic and cook for 1–2 mins.
- Stir in the chopped parsley and season to taste with salt and pepper. Keep warm.
- Meanwhile, drain the banana blossoms and gently squeeze out excess liquid. Cut larger pieces in half or into quarters. Discard any loose pieces.
- Place the flour, salt, paprika, garlic powder and chipotle powder in one bowl. Place the almond milk and breadcrumbs into two separate bowls.
- Coat each piece of banana blossom first in the flour mixture, then almond milk, then breadcrumbs, gently shaking off excess as you go.
- Heat about a tbsp of oil in a frying pan over medium heat. Cook the banana blossoms for 2–3 mins on each side, until crispy and brown. Drain on paper towels.
- Serve with the eggplant and tomato sauce and a sprinkle of parsley.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
