This Buddha bowl was inspired by the planetary health diet. Liberto Edamame Fettuccine makes the perfect base, ready to be adorned with other plant goodies of your choice!

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Plant-based Buddha Bowl

Course

Main Dish

Servings

Person

Ingredients

• 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
• 1 large handful Salad greens
• 2 tbsp Hummus Topped with sprouted beans
• 6 Cherry tomatoes
• 1 handful Shredded cabbage
• 50 g Vegan cheese, cubed We used coconut cheese
• 50 g Roasted Butternut squash Cut into cubes
• 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat

Course Main Dish Servings Person Ingredients 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing 1 large handful Salad greens 2 tbsp Hummus Topped with sprouted beans 6 Cherry tomatoes 1 handful Shredded cabbage 50 g Vegan cheese, cubed We used coconut cheese 50 g Roasted Butternut squash Cut into cubes 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat

Instructions

1. Simply add the ingredients to a large bowl of your choice! Feel free to substitute for your favourites or any leftovers in your fridge.

   

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Boost your dessert with plant protein. So rich and velvety, you might not believe it’s vegan (it is we promise!)

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Black Forest Protein Cheesecake

Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!

Course

Dessert

Servings

cheesecake

Ingredients

• 2 medium Gluten Free Digestive Biscuits crushed
• 2 tsp Dairy Free Spread melted
• 3 tsp Maple Syrup
• 2 tbsp Almond Milk Cheese we used Nush
• 1 tbsp Coconut cream
• 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 0.5 tbsp Cocoa
• 2 tbsp Cherry compote we used Bon Maman
• Cherries to decorate

Course Dessert Servings cheesecake Ingredients 2 medium Gluten Free Digestive Biscuits crushed 2 tsp Dairy Free Spread melted 3 tsp Maple Syrup 2 tbsp Almond Milk Cheese we used Nush 1 tbsp Coconut cream 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 0.5 tbsp Cocoa 2 tbsp Cherry compote we used Bon Maman Cherries to decorate

Instructions

For the base

1. Combine the crushed biscuits, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.

For the topping

1. Combine the coconut cream, almond milk cheese, cocoa, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
2. To serve top with a layer of cherry compote and a fresh cherry.

   

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Coat our edamame spaghetti with this delicious vegan pesto for a super simple, plant packed supper.

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Super Green Edamame Spaghetti

Vegan, Gluten-free, Dairy-free, Wheat-free. This dish combines high fibre, high protein pasta with a pesto which is rich in heart healthy fats. The nutritional yeast brings a cheese-like flavour and added B vitamins.

Course

Main Dish

Servings

people

Ingredients

• 200 g Liberto Edamame spaghetti
• 40 g Fresh Basil
• 25 g Pine Nuts toasted
• 75 ml olive oil
• 1 tbsp Nutritional Yeast
• 1 clove garlic
• 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Course Main Dish Servings people Ingredients 200 g Liberto Edamame spaghetti 40 g Fresh Basil 25 g Pine Nuts toasted 75 ml olive oil 1 tbsp Nutritional Yeast 1 clove garlic 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Instructions

1. For the pesto, add the basil, pine nuts, nutritional yeast, garlic and olive oil to a food processor and blitz.

   
2. Leave to the side while you cook the pasta for 3 minutes in boiling water.

   
3. Stir fry the vegetables in a drizzle of olive oil.

   
4. Drain the pasta, toss in pesto, and serve with the vegetables.

   

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Looking for a low effort health kick? This shake recipe is super simple, and uses store-cupboard ingredients for those busy January mornings.

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We are incredibly excited and proud to reveal Liberto won FOUR awards at the Free From Food Awards Ireland last night!

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We were inspired by @romylondonuk to make some protein balls of our own. These ‘truffles’ are the ultimate raw, dairy free, gluten free, vegan, protein packed, guilt free treat! Enjoy!

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Chocolate Cherry Protein Truffles

Course

Protein Balls & Bars

Servings

Truffles

Ingredients

• 4 Large Medjool dates Pitted
• 1/2 Large Lemon Juiced
• 4 Tbsp Almond Flour
• 2 Tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 1 Tbsp Dried Cherries
• 1 Tbsp Cacao powder for dusting

Course Protein Balls & Bars Servings Truffles Ingredients 4 Large Medjool dates Pitted 1/2 Large Lemon Juiced 4 Tbsp Almond Flour 2 Tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 1 Tbsp Dried Cherries 1 Tbsp Cacao powder for dusting

Instructions

1. Combine all ingredients, apart from the Cacao powder, in a food processor and blitz well.
2. Roll into 9 balls, and dust with the cacao powder.

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We are so excited that @romylondonuk has used our coconut & lemon protein powder to make her delicious bliss balls! Do check out her super inspiring Insta page for seriously delicious vegan recipes.

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Protein Bliss Balls by @romylondonuk

Photo credit: @romylondonuk

Course

Protein Balls & Bars

Servings

balls

Ingredients

• 4 Large Medjool dates Pitted
• 1/2 Large Lemon Juiced
• 4 tbsp Coconut flour
• 2 tbsp Liberto Organic Coconut & Lemon Protein Shake
• 1 pinch Salt
• 1 tbsp Shredded Coconut For decoration

Course Protein Balls & Bars Servings balls Ingredients 4 Large Medjool dates Pitted 1/2 Large Lemon Juiced 4 tbsp Coconut flour 2 tbsp Liberto Organic Coconut & Lemon Protein Shake 1 pinch Salt 1 tbsp Shredded Coconut For decoration

Instructions

1. Simply blend up all the ingredients, then roll into bitesize balls, wet your fingers, then roll the bliss balls in the desiccated coconut. And you’re done!

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