HEALTHY TEMPEH NOODLE SALAD
Ingredients (2 Servings)
GREEN GODDESS PASTA
MIDDLE EASTERN SALAD
1. Cook couscous according to packet directions.
2. Spice pumpkin in desired spices (we used garlic & onion salt).
3. Air fry for 15-20 minutes at 200 degrees, or roast in your oven.
4. Slice up all vegetables & salad components and add to a large mixing bowl.
5. Add gluten-free croutons & olives. Mix all ingredients & toss lightly.
6. Dress with olive oil & lemon juice.
7. Top with nutritional yeast & any additional seasonings. Serve & enjoy!
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EGGPLANT DHAL
1. Finely dice one large white onion, and three cloves of garlic and add to a pan with one heated tablespoon of oil.
2. Cook on a medium heat until browned and add the following spices; 1 tsp Garam masala, 1 tsp curry powder, 1 tsp cumin and 1 tsp turmeric & almond butter. Cook for a further 3 minutes.
3. Add ¾ of your chopped aubergine, 180g dried red lentils, 700ml of stock (add salt if stock is salt free), 1 tin of full fat coconut milk and 1 tin of chopped tomatoes and cover and simmer on a low heat for 35 minutes.
4. While cooking, cut remaining eggplant & spice with paprika & oven till crispy.
Plate with rice, extra coconut milk, coriander & fresh chilli.
5. Top with coconut bacon, spiced super seeds & crispy eggplant pieces. Pair with a fresh naan and enjoy.
WARM VEGGIE SALAD
• 800g baby potatoes (washed)
• 1 red onion (roughly chopped)
• 1 tbsp oil
• 1 tsp salt
• ½ tsp black pepper
• 2 cups asparagus (roughly chopped)
• 230g cannelloni beans (drained)
• Handful of Coconut Bacon
• Handful of Super Seeds
• ½ cup black rice (cooked)
DRESSING
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 tbsp Cashew Parmesan
• ½ tsp maple syrup
• ½ tsp salt
1. Preheat oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place red onions onto the same tray. Drizzle oil, season with salt and pepper, mix and roast for 15 minutes.
2. For the dressing, add all ingredients to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
3. Add asparagus and beans to the same tray. Toss and roast for another 15 minutes until potatoes are cooked through.
4. Remove from oven and allow to cool for 5-10 minutes. Arrange rocket into the bottom of a serving platter, add the warm veggies and sprinkle over a generous handful of Coconut Bacon and Super Seeds. Add black rice, drizzle over dressing and enjoy!
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VEGAN SUSHI WITH CRISPY RICE
• Mushrooms of choice
• Teriyaki sauce
• Ginger
• Avocado
• Sushi rice
• Rice vinegar
• Nori
• Vegan Mayo
• Sriracha sauce
• Oil for frying
1. Add mushrooms, ginger, water and teriyaki sauce to a pot, placing baking paper on top of mushrooms. Cook slowly for 20-30 minutes.
2. Cook sushi rice in a rice cooker with equal parts water (be sure to rinse rice).
3. Slice avocado and cut up nori paper.
4. Mix Vegan Mayo with sriracha to suit how spicy you like it.
5. Once rice is cooked, add rice vinegar & place on a dish to freeze for 2 hours.
6. Once rice is frozen, cut into cubes ready for frying.
7. Fry & assemble each piece.
8. Top with our Sea Superfoods sprinkles!
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VEGAN AVOCADO & FETA TOAST
• 2 slices of high protein bread, toasted
• 1/2 avocado, thinly sliced
• 2 slices vegan feta
• 4 cherry tomatoes, sliced
• Handful of Spiced Sunflower Seeds
• Drizzle caramelised tomato balsamic
• 1/2 lemon
1. Splay avocado with the back of a knife and place 1/2 on each piece of toast.
2. Crumble feta over avocado & pop on the cherry tomatoes.
3. Sprinkle with Spiced Sunflower Seeds, season with salt, drizzle with balsamic & a squeeze of lemon!
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VEGAN CARBONARA
• 300-400g pasta
• 300g silken tofu
• 125 ml cashew milk
• 8 tbsp grated vegan parmesan
• 4 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1/2 tsp Kala namak (or sea salt)
• Ground black pepper
• Vegan chik’n pieces
• Chives
1. Cook pasta according to directions.
2. Place rest of the ingredients (except chick'n) in a blender and blend until smooth.
3. When pasta is ready, drain and put back in pan, add sauce and chick'n and cook over medium-high heat for about 2 to 3 mins, stirring constantly. (Optional: add handful of frozen peas).
4. Serve with fresh chives on top, more pepper and Cashew Parmesan!
]]>PESTO ZA'ATAR SCROLLS
(Makes 6-8)
• 1/4 cup water
• 1 tbsp brown sugar
• 2 tsp instant yeast
• 1 1/2 cups plain flour
• 1/2 cup oat milk
• 1 tsp salt
• Hemp Parmesan
Filling:
• 1 cup pesto
• 1 tomato, sliced
• 1 tbsp za’atar
1. Add warm water (not hot) to a bowl with the sugar and mix in the yeast. Let it sit for 5 mins.
2. Add flour, salt and milk. Stir with a spoon and then switch to hands to knead into a soft smooth dough.
3. Add a tiny amount of oil to the bowl so the base is greased, roll dough into a ball and place back in the middle. Cover with cling wrap or a towel and let it rest until it doubles in size (at least 1 hour).
4. Transfer dough to a clean surface and roll out into a rectangle. Spread pesto over the top and add thinly sliced tomato. Sprinkle za’atar and Hemp Parmesan.
5. Roll up to form a log. Use a piece of string or a knife to cut into 4 rolls. Place them on their flat size in a baking tray brushed with oil, cover and rest for a further 30 mins.
6. Preheat oven to 180°C and after the scrolls have rested, bake for 30 mins. Slice and enjoy!
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EASY VEGAN TACOS
(Makes approximately 8)
• 8 small soft shell tacos
• 1 tbsp olive oil
• 1 clove garlic, chopped
• 1/2 red capsicum, chopped
• 1/2 can 3 bean mix, drained
• 1/2 cup rehydrated TVP
• 1 tbsp soy sauce
• Spices (paprika, cumin, pepper, garam masala, salt)
• Avocado slices & purple cabbage
• Cashew Parmesan to serve
• Vegan Mayo to serve
1. Rehydrate the textured vegetable protein by soaking in 1/2 cup hot vegetable stock for 5 mins.
2. Heat the oil in a pan on a medium heat. Add garlic and capsicum. Mix and cook for 1 minute.
3. Add beans and the TVP. Mix together and cook for another minute.
4. Add soy sauce and spices. Stir through. Add a couple tbsp of water as needed and continue to cook for 4 to 5 mins.
5. Assemble tacos by adding TVP mix, sliced avocado, grated purple cabbage and drizzle with Vegan Mayo. Sprinkle with Cashew Parmesan and enjoy!
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CASHEW PARMESAN CRUMBLED TOFU WITH SATAY THAI NOODLE SALAD
• Tofu, firm & pressed
Batter:
• Gluten free flour
• Garlic salt
• Milk of choice
Crumbs:
• Bread crumbs of choice
Salad:
• Cucumber
• Parsley
• Mint
• Rice vinegar
• Monkfruit raw sugar
• Lime juice
• Fresh chilli
• Rice noodles
• Gado Gado satay sauce
1. Coat tofu cubes in batter and crumb mixture.
2. Air Fry for 15 minutes until golden.
3. Mix salad ingredients and serve with tofu!
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VEGAN CAESAR SALAD
(Serves 4)
• 1 large cos lettuce (washed, dried, torn)
• 80g Kale (washed, dried, torn)
• ½ jar Coconut Bacon
• 1 x packet Gluten Free Croutons
• 2 tbsp Cashew Parmesan
• ¼ cup capers (drained)
Vegan Caesar Dressing
• ½ cup Vegan Mayo
• 1 garlic clove (minced)
• 2 tsp lemon juice
• 1 tsp dijon mustard
• ½ tsp tamari
• ½ - 1 tbsp water
• Salt + pepper (to taste)
1. Mix the dressing ingredients in a recycled Pimp My Salad jar until smooth.
2. Place lettuce, kale + capers into a large salad bowl. Drizzle over the dressing. Sprinkle in Coconut Bacon + Gluten Free Croutons. Mix. Sprinkle over some Cashew Parmesan, give a final toss and dig in!
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MEDITERRANEAN BAKED VEGGIES WITH BLACK EYED BEANS
Black Eyed Beans:
• 1 cup dried black eyed beans
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Sea salt
• Freshly ground pepper
Vegetables:
• 1 bunch Dutch carrots, peeled and washed
• 1 large zucchini, sliced on the diagonal 1 cm thick
• 2 large red onions, peeled and quartered
• 12 baby potatoes, quartered
• 1 tsp cumin
• 1 tsp smoky paprika
• 1 tsp granulated garlic (or 3 garlic cloves, minced)
• Sea salt and pepper
• 4 tbsp extra virgin olive oil
To Serve:
• Fresh parsley, finely chopped
• 4 tbsp Vegan Aioli
• 4 tbsp Spiced Sunflower Seeds
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VEGAN CHEESY BRUSSELS SPROUTS
Ingredients
• Brussels sprouts
• Oil of choice
• Garlic powder
• S&P
Instructions
1. Season halved Brussels sprouts in a bowl with your cooking oil of choice, garlic powder, Cashew Parmesan, salt and pepper.
2. Toss them in the air fryer or oven until golden and slightly crispy.
3. Sprinkle with more Cashew Parmesan and dip in Vegan Aioli!
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VEGAN EGGPLANT PARMIGIANA
Ingredients
• 2 small-medium eggplants
• 1 cup Panko breadcrumbs
• 1 cup plant milk
• 1 1/2 cups plain flour
• EVOO
• 1 jar passata
• 2 tsp crushed garlic
• 1 tsp oregano
• 1 tbsp fresh basil
• 1/4 block of vegan mozzarella
• 2 tbsp Cashew Parmesan
Instructions
1. Preheat oven to 180’C.
2. Slice eggplant into 1cm slices. Fill 3 bowls with - 1. flour, 2. whisked plant milk & 1 tbsp flour, 3. Panko crumbs. Coat each slice into flour, then milk, then Panko crumbs.
3. In a frypan, add 1 tbsp oil and fry eggplant on each side until golden. Add more oil as needed.
4. In a large baking pan, pour 3/4 of the passata, garlic & oregano & stir. Place eggplant on passata, slightly overlapping. Spoon more passata over the top. Place slices of mozzarella on top & sprinkle with Cashew Parmesan. Bake until golden on top and softened!
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CASHEW LEMON & KALE ALFREDO
Ingredients
• 1/2 onion
• 100g cashews
• 2 cups water
• 2 tsp vegan stock powder
• 20g nutritional yeast
• 1 tsp garlic powder
• Juice from 1 lemon
• 2 cups kale
• Vegan chick’n
Instructions
1. Saute onion, add other ingredients and simmer for 5 mins.
2. Transfer to a blender and blend until smooth.
4. Using the same pan saute 2 cups of kale for 30 sec, then tip in the sauce.
5. Add cooked pasta of choice and 1/2 cup of the pasta water. Stir to combine.
6. In a separate pan, saute some vegan chick'n pieces (I used 200g homemade seitan) in a tbsp of mixed herbs and pepper. Add to cooked pasta and stir to combine.
7. Top with Hemp Parmesan and cracked pepper!
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BROCCOLI SOUP
Ingredients
• 600g Broccoli (chopped)
• 300g potato (peeled and chopped)
• 4 cups vegetable stock
• 1 tbsp butter
• 3 garlic cloves
• 1/2 cup nutritional yeast flakes
Instructions
1. In a large pot over medium heat melt butter and add crushed garlic cloves.
2. Add broccoli and potato to the pot. Pour over the vegetable stock. Bring to a boil.
3. Reduce heat and simmer for approximately 20 mins or until vegetables have softened. Stir through 1/2 cup of nutritional yeast flakes.
4. Remove pot from the heat. In a food processor/blender work in a couple of batches to blend the vegetables into a smooth consistency.
5. Top with Coconut Bacon and Cashew Parmesan!
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MUSHROOM & TOFU BURGER
For the S&P Tofu:
• 1 pkt firm tofu
• 1/2 cup cornflour
• Oil for frying
• Salt & white pepper
1. Slice tofu into thick pieces, place paper towel on a board, top with the tofu pieces, place more paper towel and another board or plate on top, then put a heavy item on top to press the moisture out of the tofu. Leave for at least an hour, in the fridge overnight is best.
2. Place cornflour in a bowl and toss the tofu to coat al over.
3. Heat oil in a frypan and fry the tofu on each side until golden, drain on paper towel & sprinkle with salt & white pepper.
For the Mushrooms:
• 1 punnet Shimeji mushrooms
• 2 tsp oil
• 1-2 cloves garlic, finely chopped
• 2cm piece ginger, finely chopped
• 1 Tbs soy sauce
• 2 tsp maple syrup
• 1 tsp toasted sesame oil
• 2 green onions, finely sliced
1. In a small frypan, heat the oil and sauté the mushrooms on both sides, add the garlic & ginger and stir through.
2. Add the soy sauce, maple syrup & sesame oil. Turn off the heat, add the green onions and allow to simmer.
For the burger:
• Toasted burger buns
• Sautéed shimeji mushrooms & green onion with maple, garlic, ginger, soy & toasted sesame oil
• Lettuce
• S&P tofu
• Pickled onion
• Julienned veggies
• Snow pea sprouts
• XO mushroom sauce
1. To assemble, spread all four toasted bun halves with Vegan Mayo. On the bottom bun place lettuce, tofu, stirfry veggies, mushrooms, bean shoots, snow pea shoots & XO sauce.
2. Place the bun on top and enjoy!
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COUS COUS SALAD
• 1/3 cup couscous
• 1 can chickpeas, drained
• 1/2 tsp curry powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp turmeric
• Leafy salad greens
• 1 tomato
• 1 Lebanese cucumber
• 1 yellow peach
• 1/2 avocado
1. Add couscous to a bowl and cover with boiling water at a 1:1 ratio. Cover and let it sit for 5 mins.
2. Toss chickpeas (raw or roasted) in seasoning to coat.
3. Fluff up couscous with a fork. Divide into two bowls.
4. Add chopped greens, cucumber and tomato. Top with the chickpeas, avocado and peach slices.
5. Sprinkle with a small pinch of sea salt, a drizzle of balsamic glaze and big sprinkle of Coconut Bacon!
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4-INGREDIENT CREAMY HUMMUS PASTA
• 100g pasta of choice
• 1/2 cup hummus
• 1/2 cup pasta water (from cooking the pasta)
• 1 cup cherry tomatoes, chopped in half
• 1 tsp salt
• Basil
• Pepper
1. Cool the pasta according to packet instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
2. Return the pot to the stove over medium-low heat. Add in the hummus, salt and 1/2 cup of pasta water together in the base of the pot. Whisk until smooth.
3. Add in the cherry tomatoes and cook for 2-3 minutes.
4. Add in the pasta and toss until all evenly coated in sauce
5. Transfer to a bowl and servie with fresh basil, cracked pepper and Cashew Parmesan!
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PUMPKIN & CHICKPEA SALAD
• 1 1/2 cups cooked pumpkin
• 1 medium tomato, diced
• 1 Lebanese cucumber, diced
• 1/2 can chickpeas (200g)
• 2 cups leafy greens, chopped
• 1/2 tsp paprika
• 1/2 tsp garam masala
• Pinch of salt and pepper
• 1/4 cup Coconut Bacon
1. Cut pumpkin into bite sized pieces and bake until tender. Add to a bowl.
2. Add the tomato, cucumber, chickpeas and leafy greens.
3. Add Coconut Bacon and season with paprika, garam masala and salt & pepper. Mix together.
4. Divide into bowls, then drizzle with Vegan Mayo, sprinkle more Coconut Bacon on top and enjoy!!
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MEDITERRANEAN ROAST VEG
• 4 mini peppers, deseeded + quartered
• 400g courgettes, sliced into 1 inch rounds
• 1 jar chickpeas
• 1 tsp EVOO
• 1.5 tsp dried Italian herbs
• Salt + pepper to taste
• 8 quarters chargrilled deli artichokes
• 8 sun blushed tomatoes
• Handful fresh rocket
• 3 tbsp Super Seeds
• 3 tbsp natural coconut yogurt mixed with squeeze of lemon
Dressing:
• 2 tbsp EVOO
• 1/3 tsp dijon mustard
• 3/4 tsp red wine vinegar
• Salt + pepper to taste
1. Preheat the oven to 200c / 180 fan.
2. Add the courgettes, peppers and chickpeas to a greaseproof lined baking tray and toss with 1 tbsp olive oil, salt + pepper and Italian herbs.
3. Bake for 30 - 40 mins, turning once or until to your liking.
4. Mix all the dressing ingredients together in a small bowl.
5. Toss dressing with roasted veg, artichokes, sun blushed tomatoes, rocket and sprinkle with Super Seeds and coconut yoghurt!
VEGAN POLENTA CHIPS
• 2 cup water
• 2 cup soy milk
• 1 3/4 cup polenta
• 1 tbsp Cashew Parmesan
• 1 tsp paprika
• Salt and pepper to taste
• 1 tsp rosemary
• 1 tsp thyme
• Vegan Aioli to serve
Crumbs:
• 1 1/4 cup Panko crumb
• 1 tsp Cashew Parmesan
• 1/2 tsp paprika
• 1 tsp garlic powder
1. In a medium saucepan, bring the water and soy milk to a boil.
2. Add all the other ingredients, stir well and cook for about 1-2 min until thick. Remove from the heat.
3. Line a large baking pan with baking paper, transfer the polenta and flatten evenly.
4. Put in the fridge for about at least an hour (the longer the better, as it will be easier to slice).
5. While the polenta is cooling down, prepare your coating by mixing all the ingredients (except 1/4 cup panko crumbs) in a blender until fine. Transfer to a bowl and stir in 1/4 cup panko.
6. Preheat your oven to 210c and line a baking tray with baking paper.
7. Remove the polenta from the fridge and slice into chips.
8. Spray both sides with a bit of oil and dip each chip in the coating.
9. Place the chips on the baking tray, leaving some space between each chips and cook for 20min. Flip the chips and cook for another 20min.
10. Serve with Vegan Aioli and enjoy!
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ROAST CHICKPEA SALAD
Salad base:
• Greens
• Capsicum
• Cucumber
• Tomato
• Top with Spiced Sunflower Seeds
Roasted chickpeas:
• 1 can chickpeas, rinsed and drained
• 1/2 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic pepper
• 1 tsp Moroccan seasoning
Dressing:
• 1 tbsp tahini
• Juice of 1/2 lemon
• 1/2 tsp white vinegar
• 1 tbsp maple syrup
• 1/2 tbsp water (for runnier consistency)
1. Preheat fan forced oven to 180 degrees.
2. In a bowl, add all ingredients for roasted chickpeas, ensuring all chickpeas are coated.
3. Place chickpeas on lined baking tray in a single layer and place in oven. Cook for 15 minutes.
4. In a small bowl, combine dressing ingredients.
5. Combine salad, chickpeas and dressing. Top with Spiced Sunflower Seeds and serve!
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VEGAN PESTO PASTA
• 300g gluten free penne
• 1 1/2 cups basil leaves
• 1/3 cup extra virgin olive oil
• 6 tbsp Super Seeds
• 60g (about 2/3 cups) vegan parmesan
• Salt, to taste
• Water to thin
1. Bring a large pot of water to boil and cook the pasta according to packaging instructions.
2. In the meantime, make the pesto by adding the basil leaves, olive oil, super seeds, parmesan cheese, and salt to a food processor and blitz until smooth.
3. When the pasta is cooked, drain it and reserve 1 cup of cooking water to set aside.
4. Mix the pasta and the pesto then add in the cooking water, if needed, to thin the sauce out.
5. Top with Super Seeds and enjoy!
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TOFU SCRAMBLE
• 450g firm tofu
• 1/4 cup oat milk
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1.5 tsp smoked paprika
• 1 mushroom, diced
• 1/4 purple onion, diced
• Handful baby spinach
• 1 tomato, diced
1. Preheat 1 tbsp olive oil in large fry pan. Add red onion and mushroom and fry for a few minutes until slightly browned.
2. Meanwhile, mash tofu with a fork until broken up into smaller pieces. Add tofu, turmeric, smoked paprika, nutritional yeast, tomato and oat milk into pan and stir to combine.
3. After a few minutes, add spinach and season with salt and pepper. Stir until spinach wilted.
4. Serve with toast and Coconut Bacon!
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GOLDEN AIR FRYER CHIPS
• 2 large potatoes
• 1 tbsp hemp oil
• 1/2 tsp salt & pepper
• 1/4 tsp paprika
• 1/4 tsp turmeric
• Pinch of chili flakes
• 1 tbsp Cashew Parmesan
• 1 tbsp Coconut Bacon
Dipping sauce:
• 1/3 cup raw cashews
• 1/2 tsp salt
• Juice from 1/2 lemon
• 1 tbsp za’atar
1. Wash potatoes and chop into long, thin strips. Add to a bowl with oil and seasoning.
2. Toss to coat. Transfer to air fryer and cook at 200C for 18 minutes, tossing every few minutes.
3. For the dipping sauce, combine cashews with lemon juice and salt in a blender.
4. Add small amounts of water gradually as you blend it into a thick, but pourable consistency. Transfer to a jar and mix in the za’atar.
5. Top chips with Coconut Bacon and serve with dipping sauce!
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POTATO SALAD
• 1kg chopped potatoes
• 300g silken tofu
• 40g cashews
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1.5 tsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Plenty of cracked pepper
• 1/4 cup mixed herbs
• 2 tbsp capers
1. Boil 1kg chopped potatoes until just fork tender (about 15 minutes) and allow to cool completely.
2. Add all other ingredients to a blender and blitz until smooth.
3. Finely chop 1/4 cup mixed herbs ( we used dill, parsely and chives) and 2 tbsp capers.
4. Add herbs and half of the creamy dressing to cooked, cooled potatoes and gently stir through. Add plenty more cracked pepper.
5. Top with Sea Superfoods for crunch and serve in a Coconut Bowls bowl!
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MEXICAN SALAD
Salad:
• 2 cups coz lettuce, chopped
• 2 Lebanese cucumbers, diced
• 3 ripe tomatoes, sliced
• 1 small red onion, sliced
• 1 large avocado, sliced
• 300g corn kernels (canned or fresh)
• 400g mixed beans
• 1 cup Gluten Free Croutons
• 3 tbsp Spiced Sprouted Sunflower Seeds
Dressing:
• 3 tbsp olive oil
• 3 tbsp vegan greek yogurt
• Juice of 1 lime or 1 tbsp ACV
• 2 fresh garlic cloves, minced
• 1/4 tsp ground cumin
• S&P
1. Combine salad ingredients in a large bowl or platter.
2. Combine yogurt dressing ingredients and whisk well. Drizzle over salad and serve!
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TOFU BURGERS
• 300g block firm tofu
• 2 spring onions, finely chopped
• 1/4 cup fresh parsley or coriander
• 1 tbsp Dijon mustard
• 1/4 tsp cayenne pepper
• 3 tbsp nutritional yeast
• 3 tbsp chickpea flour
• 1 tsp onion powder
• 3 tbsp tamari or soy sauce
• 2 cloves garlic, minced
• S&P to taste
• 1/4 cup Cashew Parmesan for crumbling
1. Add all ingredients except parsley and Cashew Parmesan to food processor and blend until combined (not puréed).
2. Mix in parsley and season to taste. Pour crumbling mix onto a plate.
3. Form mixture into patties then coat with crumbling mix.
4. Pan fry for approx 5 mins on each side and serve!
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