Posts tagged "vegan food"

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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Lemon Protein Cheesecake

March 13th, 2019 Posted by Recipes 0 thoughts on “Lemon Protein Cheesecake”

Protein powders aren’t just for shakes you know! Try our lemon, coconut & raspberry vegan protein cheesecake.

Print Recipe
Lemon 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
  • 1 tsp Almond Butter
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
  • 2 tsp Lemon Juice freshly squeezed
  • Raspberries to decorate
  • Lemon Zest to decorate
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 1 tsp Almond Butter
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
  • 2 tsp Lemon Juice freshly squeezed
  • Raspberries to decorate
  • Lemon Zest to decorate
Instructions
For the base
  1. Combine the crushed biscuits, almond butter, 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, lemon juice, 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 raspberries and lemon zest.
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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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Vegan Bolognese

December 26th, 2018 Posted by Recipes 0 thoughts on “Vegan Bolognese”

This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

Print Recipe
Vegan Bolognese
Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Instructions
  1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
  2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
  3. Add the red wine and increase the heat until it has cooked away.
  4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
  5. Simmer for 35 minutes.
  6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
  7. Serve.
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Protein Snow Balls

December 10th, 2018 Posted by Protein Balls & Bars, Recipes 0 thoughts on “Protein Snow Balls”

These bitesize beauties use only three ingredients and take minutes to prepare.

Print Recipe
Protein Snow Balls
Gluten-free, dairy-free, raw and vegan.
Servings
balls
Ingredients
  • 50 g Desiccated Coconut and extra for dusting
  • 75 g Liberto Organic Vanilla Flavoured Protein Shake
  • 300 ml Coconut Milk The tinned variety
Servings
balls
Ingredients
  • 50 g Desiccated Coconut and extra for dusting
  • 75 g Liberto Organic Vanilla Flavoured Protein Shake
  • 300 ml Coconut Milk The tinned variety
Instructions
  1. Combine the three ingredients and mix well. Roll into balls. Dip into some reserved coconut milk and roll in desiccated coconut.
Recipe Notes

We think these make the perfect gift, just pop three in a clear gift bag and tie with a ribbon!

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Chocolate Cherry Overnight Protein Oats

November 21st, 2018 Posted by Recipes 0 thoughts on “Chocolate Cherry Overnight Protein Oats”

Brighten a cold and wintry morning with this indulgent tasting, high fibre, high protein breakfast. Using our Liberto shake boosts the protein content by over 10g!

Print Recipe
Chocolate Cherry Overnight Protein Oats
Course Breakfast
Servings
person
Ingredients
  • 50 g Bob's Red Mill Rolled Oats
  • 2 handfuls Frozen Cherries Defrosted
  • 1 tablespoon Dark chocolate chips
  • 125 ml Soya Milk
  • 20 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 1 level tbsp Cacao
  • 2-3 tsp Honey To taste
Course Breakfast
Servings
person
Ingredients
  • 50 g Bob's Red Mill Rolled Oats
  • 2 handfuls Frozen Cherries Defrosted
  • 1 tablespoon Dark chocolate chips
  • 125 ml Soya Milk
  • 20 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 1 level tbsp Cacao
  • 2-3 tsp Honey To taste
Instructions
  1. Mix the soya milk with the protein shake, cacao & honey, whisk. Combine with the oats. Leave overnight in the fridge.
  2. Add a layer of cherries to your serving dish.
  3. Layer with the chocolate overnight oats.
  4. Continue layering the cherries and oats.
  5. Finish with a sprinkling of chocolate chips.
  6. Enjoy!
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Creamy Vegan Avocado & Courgette Edamame Fettuccini

August 28th, 2017 Posted by Recipes 0 thoughts on “Creamy Vegan Avocado & Courgette Edamame Fettuccini”

So creamy you won’t believe it’s vegan!
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Liberto Wins Gold at the FreeFrom Awards 2017!

March 30th, 2017 Posted by News & Updates 0 thoughts on “Liberto Wins Gold at the FreeFrom Awards 2017!”

We are excited to announce that Liberto has won a prestigious gold award at the FreeFrom Food Awards 2017!
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