Posts tagged "organic"

Gluten Free Edamame Pasta Recipe

Caprese Edamame Spaghetti

July 29th, 2019 Posted by Recipes 0 thoughts on “Caprese Edamame Spaghetti”

This simple gluten free pasta dish is perfect for summer weather. It is vegetarian, however, with one simple swap it becomes vegan.  The fresh flavours pair well with our high protein, high fibre, edamame bean pasta.

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Caprese Edamame Spaghetti
Vegetarian, Organic, Gluten free, Wheat free, Egg free, High Fibre.
Gluten Free Edamame Pasta Recipe
Course Lunch, Main Dish
Cuisine Italian
Servings
People
Ingredients
  • 150 g Liberto Edamame spaghetti
  • 5 Tbsp French dressing
  • 100 g Mozzarella We used mini mozzarella
  • 1 Handful Fresh Basil
  • 125 g Cherry tomatoes Halved
Course Lunch, Main Dish
Cuisine Italian
Servings
People
Ingredients
  • 150 g Liberto Edamame spaghetti
  • 5 Tbsp French dressing
  • 100 g Mozzarella We used mini mozzarella
  • 1 Handful Fresh Basil
  • 125 g Cherry tomatoes Halved
Gluten Free Edamame Pasta Recipe
Instructions
  1. Cook the pasta for 3 mins in boiling water, drain.
  2. Toss in the french dressing.
  3. Stir in the basil, tomatoes and mozzarella. Serve warm or cold.
    Gluten Free Edamame Pasta Recipe
  4. To make this vegan simply replace the mozzarella with basil tofu chunks or vegan cheese.
    Gluten Free Edamame Vegan Pasta Recipe
Recipe Notes

Liberto Edamame Spaghetti is naturally high in plant protein and fibre. It is made using only 100% organic edamame beans.

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Vegan Recipe Black Bean Buddha Bowl

Black Bean Buddha Bowl

July 23rd, 2019 Posted by Recipes 0 thoughts on “Black Bean Buddha Bowl”

This simple vegan recipe contains a massive 5 portions of vegetables! A versatile plant based meal, easily adapted with any leftovers you have. Alternatively, why not share it as a side salad with grilled meat or fish if you are not vegan.

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Black Bean Buddha Bowl
Organic, Vegan, Gluten free, Wheat free, Dairy free, Egg free, High Fibre.
Vegan Recipe Black Bean Buddha Bowl
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 minutes
Servings
large bowl
Ingredients
  • 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
  • 0.25 Large Avocado Ripe
  • 0.5 Medium Lime Halved
  • 1 Large Carrot Grated
  • 1 Medium Courgette Spiralized
  • 1 Tbsp Salsa We like hot salsa!
  • 2 Large Cauliflower Florets Sliced finely
  • 0.5 Cobb Corn Kernels sliced off
  • 1 Tsp Black sesame seeds
  • 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 minutes
Servings
large bowl
Ingredients
  • 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
  • 0.25 Large Avocado Ripe
  • 0.5 Medium Lime Halved
  • 1 Large Carrot Grated
  • 1 Medium Courgette Spiralized
  • 1 Tbsp Salsa We like hot salsa!
  • 2 Large Cauliflower Florets Sliced finely
  • 0.5 Cobb Corn Kernels sliced off
  • 1 Tsp Black sesame seeds
  • 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing
Vegan Recipe Black Bean Buddha Bowl
Instructions
  1. Toss the slightly cooled bean pasta in your chosen dressing.
  2. Construct your Buddha bowl, as neatly, or messily, as you like!
    Vegan Recipe Black Bean Buddha Bowl
Recipe Notes

Liberto Black Bean Spaghetti is a soya bean pasta and it is naturally high in plant protein and fibre.

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Black Forest Protein Cheesecake

March 15th, 2019 Posted by Recipes 0 thoughts on “Black Forest Protein Cheesecake”

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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Super Green Edamame Spaghetti

March 13th, 2019 Posted by Recipes 0 thoughts on “Super Green Edamame Spaghetti”

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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Myth Buster: Is all Soya genetically modified?

February 22nd, 2019 Posted by About Beans, Health & Nutrition 0 thoughts on “Myth Buster: Is all Soya genetically modified?”

We continue our mini-series of myth busters with another question we are frequently asked. Is all Soya genetically modified (GMO)?

 

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Insta-inspiration

January 28th, 2019 Posted by News & Updates 0 thoughts on “Insta-inspiration”

We love getting new recipe inspiration from Instagram. Here are a selection of our favourite Liberto-loving Instagrammers.

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2 Minute Raspberry Coconut Protein Shake

January 9th, 2019 Posted by Uncategorized 0 thoughts on “2 Minute Raspberry Coconut Protein Shake”

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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Protein-Powered Mince Pies

December 6th, 2018 Posted by Uncategorized 0 thoughts on “Protein-Powered Mince Pies”

It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie?

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Protein-Powered Mince Pies
It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie? With the addition of Liberto organic vanilla-flavoured protein shake, this Christmas classic is instantly transformed into a protein-powered treat. Not only is this recipe gluten-free, dairy-free and vegan, it’s also sweetened with natural sweeteners and fruit sugars rather than refined sugar. Many thanks to Instagrammer @monika_heathyliving for sharing with us!
Course Dessert
Servings
Ingredients
For the pastry:
  • 1 cup ground almond
  • 0.5 cup plain gluten-free flour
  • 0.5 cup ground oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 100 g vegan butter
  • 1-2 tbsp stevia to taste
For the filling:
  • 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat
Course Dessert
Servings
Ingredients
For the pastry:
  • 1 cup ground almond
  • 0.5 cup plain gluten-free flour
  • 0.5 cup ground oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 100 g vegan butter
  • 1-2 tbsp stevia to taste
For the filling:
  • 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat
Instructions
  1. Preheat oven to 200C / 180C fan.
  2. Combine all of the ingredients in a food processor, adding small amounts of water to get the desired texture.
  3. On a floured surface, evenly roll out the dough until it’s 2-3mm thick.
  4. Cut out 7 discs for the base (using a mug, cookie cutter or glass).
  5. Brush a shallow muffin tin or mince pie tin with a little vegan butter.
  6. Lay each round into a shallow muffin or mince pie tin, adding enough mincemeat to be level with the top of the pastry.
  7. Combine remaining pastry scraps and roll out again until 2-3mm thick, cutting out discs or stars for the lid. Make sure to brush the edges of the lid with water and press to seal.
  8. Bake for 25 min or until the top is golden-brown.
  9. Allow to cool for 5 minutes before transferring to a wire rack.
Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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Chestnut Protein Balls

October 13th, 2018 Posted by Protein Balls & Bars, Recipes 0 thoughts on “Chestnut Protein Balls”

These chestnut protein balls make a healthy on-the-go snack with great autumnal flavour. Made with Liberto organic vanilla-flavoured protein shake and chestnut puree, these tasty little treats can be prepped in less than 15 minutes. No baking necessary!

Many thanks to Instagrammer @monika_heathyliving for sharing this recipe with us!

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Chestnut Protein Balls
Servings
Balls
Ingredients
  • 1 cup ground almonds
  • 2 cups gluten-free rolled oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 1 pinch sea salt
  • 250 g chestnut puree
  • 1/2 teaspoon dark rum
  • 3-5 tbsp Maple Syrup to taste
  • 2 tbsp water or milk
  • Desiccated Coconut set aside for coating
Servings
Balls
Ingredients
  • 1 cup ground almonds
  • 2 cups gluten-free rolled oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 1 pinch sea salt
  • 250 g chestnut puree
  • 1/2 teaspoon dark rum
  • 3-5 tbsp Maple Syrup to taste
  • 2 tbsp water or milk
  • Desiccated Coconut set aside for coating
Instructions
  1. Combine all of the ingredients into a large mixing bowl.
  2. Shape into small (1- 1 ½ inch) balls.
  3. Roll each ball in dessicated coconut until completely coated.
  4. Refrigerate in an airtight container until use.
Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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