Trio of Baked Potatoes

Spinach and Mushrooms with Supergreens with Spirulina Superkraut

Ingredients:

• ½ tsp coconut oil
• 1 garlic clove, minced
• 1 cup mushrooms, sliced
• 1 tsp balsamic vinegar
• 1 tsp tamari or soy sauce
• 1 tsp miso paste
• 1 Tbsp lemon juice
• 2 cups spinach
• Salt & pepper to taste
• White sesame seeds
• Supergreens with Spirulina Superkraut

Method:

1. Heat a pan on medium heat and add the coconut oil.
2. Add in the garlic and the mushrooms and cook until the mushrooms begin to soften.
3. Add in the balsamic vinegar, tamari and miso paste and stir well.
4. Cook until the mushrooms are cooked through.
5. Add in the spinach and cook until it is wilted.
6. Take off the heat and stir through the lemon juice, salt and pepper to taste.
7. Fill your baked potato with the spinach and mushroom mixture, and top with Supergreens with Spirulina Superkraut and sesame seeds.

Quinoa and Guacamole Salad with Red Hot Firekraut

Ingredients:

• 1 cup of cooked quinoa
• ½ red onion, finely sliced
• ½ avocado, mashed
• ¼ cup cherry tomatoes, quartered
• 2 tsp lime juice
• 1 small garlic clove, minced
• 2 Tbsp fresh coriander, finely chopped
• 1/8 tsp ground cumin
• Salt & pepper to taste
• Red Hot Firekraut
• Chilli flakes

Method:

1. Gently mix all ingredients together, except the Red Hot Firekraut and chilli flakes.
2. Fill your baked potato with the quinoa and guacamole salad, and then top with Red Hot Firekraut and chilli flakes.

Sautéed Red Cabbage and Smoky Crunchy Chickpeas with Turmeric & Ginger Superkraut

Ingredients:

• ½ tsp oil
• ½ red onion, finely sliced
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• ¼ red cabbage, finely sliced
• 1 small carrot, grated
• 1 Tbsp balsamic vinegar
• 1 Tbsp maple syrup
• Salt & pepper to taste
• Turmeric & Ginger Superkraut
• Sour cream, coconut yogurt or cashew cream
• Smoky crunchy chickpeas (recipe below)

Method:

1. Heat a pan over medium heat add the oil and allow it to heat.
2. Add in the red onion and cook for a few minutes until the onions begin to soften.
3. Add in the garlic and ginger and stir well.
4. Add in the cabbage, carrot, balsamic vinegar, maple syrup and season with salt & pepper. Cook, tossing frequently, until cabbage is slightly crisp but tender (about 15 minutes) - add a splash of water if pan becomes dry.
5. Fill your baked potato with the sautéed cabbage mixture, and top with sour cream, smoky crunchy chickpeas and Turmeric & Ginger Superkraut.

Smoky Crunchy Chickpeas (Recipe)

Ingredients:

• 1 tin of chickpeas, drained and rinsed
• ½ tsp oil
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp mixed herbs
• 1 Tbsp tamari or soy sauce
• 1 Tbsp maple syrup
• Salt & pepper to taste

Method:

1. Pre-heat oven to 200ºC.
2. Drain and rinse the chickpeas. Place on a clean dry towel and pat dry. Remove any loose skins.
3. Mix the dry chickpeas with a small amount of oil and stir to coat evenly. Place on a baking tray and bake for 20 minutes.
4. Whisk the remaining ingredients together in a small bowl, to form a thick paste.
5. Take the chickpeas out of the oven after 20 minutes, they should be slightly crispy. Mix in the smoky chickpeas and coat evenly. Bake for another 10-15 minutes, watching carefully to ensure they don’t burn.
6. Once dried and crispy. Leave the chickpeas to cool completely, they will crisp up slightly more as they cool.