Ingredients
4-6 Bite Me Fine Foods Organic Wild Rice Falafels
1 wholemeal pizza base
100g beetroot hummus
2 mushrooms, thinly sliced
1/4 cup fresh rocket
1/2 capsicum, sliced
40g marinated feta, cubed
1/4 red onion, sliced
1/4 cup Mozzarella cheese
Method
1. Preheat oven to 200 degrees.
2. Spread beetroot hummus over base.
3. Add onion, capsicum, mushroom feta, rocket and Falafels.
3. Top with mozzarella and bake for 5-10 minutes or until golden.
Recipe by Rebecca Sturgess – Nutritionist
Ingredients:
6 Bite Me Fine Foods Vegetarian Falafels
150g penne pasta
1/2 cup vegetable or chicken style stock
100g baby spinach
100g mushrooms, sliced
2 spring onions, sliced
1/3 cup Parmesan
Marinated feta (herb marinate)
Salt + pepper
Method:
1. Boil penne pasta as per packet instructions.
2. In a medium size fry pan, cook mushroom and spring onions. Add baby spinach and sauté, when almost soft, add 1/2 cup of stock and simmer for 1 minute. Remove from heat.
3. Drain pasta and stir in vegetable mixture.
4. Stir in Parmesan and season with salt + feta.
5. In a sandwich press, heat Falafels until crisp. Add to pasta and crumble with feta.
Recipe by Rebecca Sturgess – Nutritionist
Ingredients
6 Bite Me Fine Foods Vegetarian Falafels
2 bunches broccolini
200g green beans
4 potatoes, sliced into quarters
Italian herbs
Salt + Pepper
Method
1. Preheat oven to 200 degrees.
2. Place potatoes on oven tray, drizzle with olive oil and season with herbs.
3. Bake potatoes for 40 minutes or until golden.
4. Steam beans and broccoli on stove top.
5. In a sandwich press, heat Falafels until crisp.
6. Remove potatoes from the heat and compile into bowl.
Recipe by Rebecca Sturgess – Nutritionist
Ingredients
6 Bite Me Fine Foods Red Lentil Fakki Patties
2 cups aborio rice
1 litre organic chicken style or vegetable stock
100g green beans, sliced
1 cup frozen peas
1 onion, sliced
2 cloves minced garlic
1 tomato, diced
1/2 cup white wine
3 tsp tomato paste
2 stalks thyme (leaves only)
2 tbsp parsley, chopped
2 tsp sweet paprika
Sea salt to taste
Method
1. Fry onion and garlic in olive oil, add paprika and rice. Fry for 2 minutes and add 1/2 the stock and white wine.
2. Simmer until mixture boils.
3. Add green beans, sweet paprika and tomato paste.
4. Once mixture has reduced, stir in parsley, peas and tomatoes.
5. Add the other half of the stock and reduce heat.
6. Simmer until rice has cooked through.
7. Heat Red Lentil Fakki Patties in a sandwich press or small fry pan until golden on both sides and stir through paella mixture.
Ingredients
6 Bite Me Fine Foods Green Lentil Falafels
1/4 medium sweet potato, sliced
1/4 cup shredded cheese
1/2 cup parmesan cheese
1 tsp dried Italian herbs
2 tbsp almond meal
Method
1. In a medium size fry pan, fry sweet potato in olive oil until tender.
2. Remove from heat and place in a baking dish.
3. In a small bow, combine cheese, almond meal and herbs.
4. Add a spoonful of cheese mixture onto sweet potato sliced.
5. Grill until cheese has slightly melted.
6. Place falafel on top of each slice, add remainder of cheese mixture and grill until crisp.
Ingredients
10 Bite Me Fine Foods Red Lentil Fakki Patties
10 Artisan crackers
1 1/2 cups frozen peas
1/2 small purple onion
1 tsp garlic, minced
1 tbsp grass-fed butter
2 tbsp organic milk
Pea shoots, stalk removed (topping)
1 tbsp hemp seeds (topping)
Method
1. In a food processor, mix peas, onion and garlic. Add milk and butter, then continue to mix until well combined.
2. In a sandwich press, head Red Lentil Fakki Patties on both sides until golden.
3. Spread 3 teaspoons of pea puree onto crackers. Add Fakki Patties and top with pea shoots and sprinkle with hemp seeds.
This recipe is a delicious vegetarian option to pasta, it’s creamy, full of flavour and packed with veggies.
Ingredients
4 Bite Me Fine Foods Spicy Quinoa Falafels
2 medium zucchinis, spiralized
2 tbsp grass-fed butter
2 cloves garlic, minced
2 tbsp parmesan cheese
1 tsp parsley, chopped
Method
1. In a small saucepan, melt butter and stir in garlic.
2. Add spiralled zucchini and parsley. Stir until lightly sautéed. Remove from heat and stir in parmesan.
3. Heat Spicy Quinoa Falafels in a sandwich press until crisp on both sides.
4. Add to zucchini ‘noodles’ and enjoy!
Kale & Falafel Pilaf
Ingredients
4 Bite Me Fine Foods Vegetarian Falafels
3/4 cup brown rice
1 large beetroot, chopped into cubes
1 tsp fresh ginger grated
3/4 cup kale, chopped
1 tbsp pepitas
1/4 capsicum, sliced
Olive oil
Method
1. Preheat oven to 200 degrees place beetroot on tray and drizzle with olive oil. Roast for 10-15 minutes or until crisp.
2. Boil brown rice and strain once cooked.
3. Heat falafels in sandwich press until golden.
4. Combine rice, falafel, kale, pepitas, capsicum and ginger in a salad bowl. Drizzle with olive oil and enjoy.
Recipe Developed by Rebecca Sturgess – Nutritionist
Spicy Quinoa Fajitas
Ingredients
Filling:
4-8 Bite Me Fine Foods Spicy Quinoa Falafels
4 wholegrain tortillas
½ medium yellow capsicum, sliced
½ medium red capsicum, sliced
½ medium green capsicum, sliced
1 large portabella mushroom, sliced
1 small head broccoli, chopped into florets
1 purple onion, sliced
1 tsp garlic, minced
Seasoning:
1 tsp chilli powder
1 tbsp sweet paprika
Pepper to taste
Salsa:
½ avocado, cubed
1 tomato, sliced
(Half of purple onion)
Lime juice
Method
1. Fry capsicum, half of onion, broccoli and mushrooms with olive oil. Add garlic and seasoning ingredients. Fry until well done.
2. Meanwhile, heat Spicy Quinoa Falafels in a sandwich press until crisp on each side.
3. To make salsa, combine avocado, tomato and half of purple onion. Squeeze with lime juice to taste.
4. Heat tortillas (as per packed instructions)
5. Assemble Fajitas by topping with filling ingredients, falafels and salsa!
Recipe Developed by Rebecca Sturgess – Nutritionist
Ingredients
4 Bite Me Fine Foods Falafels
15 Brussels sprouts
50g brown rice
50g quinoa
1 head broccoli, chopped into florets
2 spring onions, sliced
3 tbsp tamari
1 tbsp dukka
Method:
1. Steam broccoli and Brussels sprouts.
2. Heat Falafels in a sandwich press until golden on both sides.
3. Boil rice and quinoa.
4. Combine rice, Brussels sprouts, broccoli and onion.
5. Drizzle with tamari and add Falafels.
6. Sprinkle with dukka to serve.
Recipe developed by Rebecca Sturgess – Nutritionist
