Recipes

Juicy Marbles Korean-Inspired Sloppy-ish Joes Recipe

This quick and simple plant-based recipe is our zingy Asian twist on a comfort food classic. Juicy vegan meat is drenched in a tangy, spicy homemade BBQ sauce and tucked between two pillowy brioche buns, alongside crunchy, refreshing cucumber and punchy coriander. It comes together in no time and can be prepared ahead to make your next BBQ experience as stress-free as possible. Ingredients You'll Need: Korean-Inspired BBQ sauce 1 cup / 200 ml soy sauce ⅕ cup / 50 ml water 2 tbsp gochujang (alternatively, you can use Sriracha or other hot sauce) 3 tbsp brown sugar 1 tsp garlic powder 1 tsp ground or fresh ginger (optional—but recommended) 2 tsp rice vinegar or white wine vinegar 2 tsp toasted sesame oil (optional—but recommended for a more toasty aroma) 1 tbsp cornstarch mixed with 2 tbsp water Quick Pickled Cucumbers 1 large cucumber 4 tbsp rice vinegar or white wine vinegar 2 tsp white sugar 2 tsp fine sea salt Pulled Marbles Juicy Marbles Whole-Cut Loin Korean-inspired BBQ sauce To Assemble 8-10 brioche buns 8-10 tbsp vegan mayonnaise 1 cup coriander (de-stemed)   3 tbsp neutral oil or plant-based butter for toasting buns Instructions: Korean-Inspired BBQ Sauce Combine soy sauce, water,  gochujang, brown sugar, garlic powder, and ginger in a saucepan and whisk until combined. Bring to a boil, and lower the heat to a simmer. Cook for 5 minutes. Mix cornstarch and water to make a slurry and whisk it into the sauce. Cook for another 1-2 minutes, until thickened. Remove from heat and whisk in rice vinegar and toasted sesame oil. Quick Pickled Cucumbers Thinly slice cucumber, using a sharp knife or a mandoline. Combine sliced cucumbers, rice vinegar, sugar, and salt in a bowl. Mix well to coat and place in the refrigerator while you prepare the rest. Pulled Marbles Cut the Loin into 3 equal pieces. Then cut each piece into 3 slices lengthwise. Brush the pieces with Korean-inspired BBQ sauce. Let it sit in the refrigerator while you build the fire. Once you are ready to cook, carefully arrange the Loin pieces on the grill and cook for 8-10 minutes, until nicely browned on all sides. Remove from the grill and tear apart using two forks. We are looking for a pulled texture. Add the pulled vegan meat into a bowl with the rest of the BBQ sauce and mix to coat evenly. Assemble the Sliders Slice the buns in half, lightly brush with oil or plant-based butter, and toast on the grill for a minute to warm up. Remove the buns from the grill and build your sliders. Spread vegan mayonnaise on the bottom bun and layer with pulled vegan meat, quick pickled cucumbers, and coriander. Spread another layer of mayonnaise on the top bun and close. Repeat with all the buns and serve immediately. Source: Juicy Marbles

Juicy Marbles Lamb on Creamy Bean Puree with Herby Marinated Tomatoes Recipe

As the leaves transform into a tapestry of autumn hues and the air turns crisp, this comforting yet refreshing dish is the perfect way to welcome the season. Creamy, velvety bean purée meets tender, juicy Meaty Meat Lamb, balanced beautifully with a cool burst of herby, tangy tomatoes. It’s a beautiful bridge between seasons, where summer’s vibrancy meets fall’s comforting embrace.Ingredients You'll Need:Herby Marinated Tomatoes 1 cup / 200 g tomatoes of your choice (cut into smaller pieces) 1 cup / 20 g mixed soft herbs (parsley, basil, dill, chives or mint, destemmed and tightly packed) 1 small garlic clove (finely minced or grated) 2 tbsp olive oil 3 tbsp vinegar of your choice 1 tsp salt ¼ tsp cracked black pepper Warm White Bean Puree 2 tbsp olive oil 1 medium-sized shallot 1 garlic clove 1 can white beans (Cannellini, Navy, Butter, or Great Northern) 1/4 cup / 60 ml water 3/4 tsp salt ¼ tsp cracked black pepper   Pan-fried Meaty Meat 1 Meaty Meat Lamb-ish 1 tbsp olive oil ¼ tsp salt ¼ tsp cracked black pepper  Optional Olive oil and flaky salt (to finish)  Instructions: Herby Marinated Tomatoes Finely chop herbs, and cut tomatoes into bite-sized pieces. To a bowl, add crushed garlic clove, salt, cracked black pepper, vinegar, and olive oil. Let it sit for 5 minutes, so that the garlic slightly loses its pungency. Stir in tomatoes and chopped herbs. Cover and place in the fridge to marinate. Warm White Bean Puree Add olive oil, and roughly chopped garlic and shallot to a non-stick pan or pot. Slowly bring up the meat to medium-high, and cook for 4-5 minutes, until slightly caramelised. Add beans, salt, pepper, and water. Bring up the heat slightly, and cook for 3-4 minutes, until warmed through. Transfer to a high-speed blender or kitchen processor and blend until smooth. Transfer back to the pan/pot to keep warm while you prepare Meaty Meat. Pan-fried Meaty Meat Season Meaty Meat on all sides with salt and cracked black pepper. Add olive oil to a non-stick pan and bring to medium heat. Add Lamb-ish, and cook it on all sides until nicely browned, for around 8-9 minutes. Remove Meaty Meat from the pan, and let it rest for a few minutes. Slice into desired pieces. Serving Spoon bean puree on a plate, and spread it around nicely. Add slices of Meaty Meat on top of the puree. Spoon over marinated tomatoes. Add a drizzle of olive oil and a sprinkle of flaky salt to finish. Source: Juicy Marbles

Juicy Marbles Sweet and Sour Stir-Fry Recipe

Attention all fruit-curious adventurers and pineapple skeptics rolling their eyes from the safety of their kitchen corners—yeah, we see you. Here’s the deal: this ain’t your grandma’s stir-fry. This one’s a juicy dance party where sweet pineapple high-fives savory sauce on a reliable rice dance floor. It’s got the vitamins, the fiber, and the swagger to shimmy right into the hearts of those who think fruit in dinner is some kind of edible treason. Still not convinced? Imagine this: in the time it takes for your rice to transform from crunchy potential to fluffy perfection, this dish is done. Boom. Weeknight sorcery. So grab that pineapple, channel your inner rebel, and make a meal that’s as bold as your New Year’s resolutions (even the ones you’ve already ditched). Ingredients You'll Need: 2 Juicy Marbles Thick-Cut Filets 3 tbsp neutral oil 1 red onion 2 cloves of garlic 2 cm of ginger 250 g fresh pineapple 130 g snap peas (other vegetables like cabbage or broccoli work as well) 4 tbsp soy sauce 2 tbsp lime juice  Zest of 1/2 lime 2 tbsp ketchup 4 tbsp pineapple juice Rice to serve Fresh coriander for garnish  Instructions: Start by cooking the rice of your choice according to the package instructions. Slice the onion into half-moons, peel and grate or press the garlic cloves, and grate the ginger. Clean the snap peas, and chop the pineapple into bite-sized pieces (removing the core for a better eating experience). Cut two Marbles filets into chunks. Make the sauce by mixing 4 tbsp of soy sauce, 2 tbsp of lime juice, the zest of ½ lime, 2 tbsp of ketchup, and 4 tbsp of pineapple juice. Heat 1 tbsp of neutral oil in a pan. Add the Marbles chunks and cook for 5–7 minutes, until browned on all sides. Heat 2 tbsp of neutral oil over medium-high heat, and add the sliced onion. Fry for 1-2 minutes, until it starts to brown. Add the grated or pressed garlic and grated ginger. Cook for 30 seconds, stirring continuously to prevent burning. Turn the heat to high. Add the pineapple chunks and fry for 3 minutes, until they start to caramelize but still hold their shape. Add the snap peas and continue mixing, aiming for a bit of char on them. After 2 minutes, add the sauce mixture and cook for another 1–2 minutes, until it starts to thicken. Add Marbles chunks and mix. Serve over rice, and garnish with fresh coriander and sesame seeds.

Juicy Marbles Meaty Meat Mediterranean Salad Bowl Recipe

Banish winter despair with the culinary teleportation device known as “Mediterranean Salad Bowl.” One tiny nibble, and you’re no longer wrapped in a burrito of seasonal depression. You are basking in the Aegean sun, olive branches strategically obscuring your private parts, being whispered sweet nothings by a European lover who is most definitely not gaslighting you (..right?). At the heart of this flavor odyssey is Souvlaki, a zesty, grilled chariot of meaty flavor, arriving on your tongue alongside its more humble brother, orzo (which we call kritharaki, because here at Juicy Marbles, we’re cultured as shit). Paired with crisp cucumbers, juicy cherry tomatoes, and olives so briny they'll slap your taste buds from their winter slumber, this meal isn’t just a fleeting summer romance, it's your defining sensual awakening. And definitely not a mixed metaphor of mythological proportions. Ingredients You’ll Need: Souvlaki-Style Meaty Meat 2 Meaty Meat Pork 3 tbsp oil 2  tsp dried oregano 1 tsp garlic powder Zest of 1 lemon 3 tbsp lemon juice 1 tsp salt ¼ tsp cracked black pepper 2 tbsp olive oil for frying  Mediterranean Salad Bowl ½ cup/100 g kritharaki (Orzo pasta) 3 baby cucumbers 80 g medium-sized cherry tomatoes ½ red onion 20 g kalamata olives 4 tbsp vegan greek-style yogurt A bunch of fresh oregano and mint (¼ cup of leaves) Olive oil, lemon juice and salt to taste for seasoning the salad Instructions: Souvlaki-style Meaty Meat Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be fully defrosted, as it’s easier to cut when slightly frozen. Make the marinade by mixing together olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Prepare the Meaty Meat: Open the packaging using scissors (the easiest way). Chop each Meaty Meat piece into chunks by slicing it in half heightwise, then cutting each half into 2–3 cm chunks. Marinate: Place the chunks into the marinade, mix well to coat, and let them sit for 15–20 minutes. In the meantime, prepare the other components of the dish. Cook: Heat olive oil in a pan over medium heat. Place Meaty Meat chunks into the pan and cook for 7–9 minutes until browned on all sides. Do not overcrowd the pan; if necessary, cook the chunks in batches. Once nicely browned, remove from heat. Mediterranean Salad Bowl Cook kritharaki according to the package instructions. Once cooked, let it come to room temperature. Cut baby cucumbers into 5 mm slices. Cut cherry tomatoes in half. Cut Kalamata olives in half and remove the pit. Thinly slice the red onion. Destem oregano and mint. Serve Divide the cooked kritharaki between two bowls. Top with cucumber slices, cherry tomato halves, Kalamata olives, and Meaty Meat chunks. Spoon vegan Greek-style yogurt on top (it kind of acts like a dressing). Sprinkle with fresh oregano and mint. Season the salad with olive oil, lemon juice, and salt to taste. Store leftovers in the fridge and enjoy the next day (keep them separate to prevent them from becoming soggy)!

Juicy Marbles Meaty Meat Crunchy Rice Noodle Salad Recipe

This quick and crunchy masterpiece will obliterate every crisp, crackle, and snap craving that’s been festering inside you like a long-repressed desire to run away to a five-star resort. Not only is this salad an absolute green machine, brimming with fresh veggies and punchy herbs (society, it’s time we put some respect on coriander’s name), but it’s also a full-blown textural thrill ride. We’re talking chewy noodles tangled up with crisp snap peas and refreshing cucumber, laying the foundation for the tender, juicy glory of Meaty Meat slices, that shamelessly guzzle a tangy, toasty, umami-packed dressing. And if you, like the rest of us, are wistfully refreshing flight deals to Thailand in the hopes of manifesting your White Lotus fantasy, let this bowl hold you over until your bank account (or questionable life choices) catch up. Until then, grab your chopsticks and pretend you’re dining poolside. Passport not required. Ingredients You'll Need: Dressing 6 tbsp soy sauce 4 tbsp sesame oil 4 tbsp fresh lime juice 2 tsp maple syrup Noodle Salad 100 g noodles of your choice (dry weight) - rice noodles or mung bean noodles work great 100 g snap peas 3-4 baby or Persian cucumbers 1 spring onion 1 red or green chili ½ cup fresh coriander and mint Meaty Meat Slices 2 Meaty Meat Pork 2-3 tbsp neutral oil (sunflower, canola or vegetable oil) ½ tsp salt ¼ tsp cracked pepper Instructions: Mise en place Cook rice noodles according to the package instructions. Slice snow peas into matchsticks. Cut cucumber into 5 mm thick slices. Thinly slice spring onion and chili. Destem coriander and mint leaves. Dressing In a jar mix together soy sauce, sesame oil, fresh lime juice and maple syrup. Shake the jar to emulsify the dressing. Meaty Meat Slices Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be completely defrosted, as it is slightly easier to cut when partially frozen. Remove Meaty Meat from its packaging. Cut each hunk of meat in half vertically, then slice each half into thin strips. Season the strips with salt and pepper. Heat neutral oil in a pan over medium heat. When hot, place the strips into the pan and cook for 7-9 minutes, until nicely browned on all sides. Do not overcrowd the pan to ensure even cooking—you may need to do this in batches. Once you are happy with the browning, remove from heat. Serve Divide the rice noodles between two bowls. Add snap peas and cucumbers. Nestle in the Meaty Meat slices. Sprinkle the salad with coriander and mint. Pour over the dressing and enjoy!

Juicy Marbles Meaty Mushroom Phyllo Pie Recipe

Thanks to the delightful contrast of textures in the dish - lush, crispy, and chewy, this pie is a crowd-pleaser, a harbinger of culinary ovations, a palate charmer, or even a recipe for rapture, as one might say casually. Chunks of Marbles and mushrooms get doused in a rich gravy-like, rich sauce, made with a secret ingredient (okay, it’s coffee), then topped with delicate wavy lace of crispy phyllo pastry. This dish pairs wonderfully with a spoonful of cold, creamy yogurt or a leafy side salad. It’s all about contrast (creamy vs. crispy, hot vs. cold), you get what I mean?  Serves: 4-6Preparation time: 60-70 minutes Ingredients You'll Need: Pie 1 Juicy Marbles Loin 350 ml Vegetable stock 150 ml red wine 100 ml Coffee 7 tbsp soy sauce 3 tbsp balsamic vinegar 1 tbsp mustard 4 tbsp olive oil 4-6 shallots (100 g) 4 cloves of garlic 350 g mixed mushrooms (I used button and oyster mushrooms) 2 carrots (125 g) 1 celery stalk (80 g) 1 tsp salt ¼ tsp black pepper ¼ tsp cinnamon ½ tsp rosemary (fresh or dried, finely chopped) ½ tsp sage (fresh or dried, finely chopped) 1 tsp thyme (fresh or dried) 2 bay leaves 2 tbsp tomato paste 2 tsp soy 1 tsp balsamic 6 tbsp water 3 tbsp flour 6 sheets of Phyllo pastry ‘Egg wash’ 6 tbsp vegan milk 6 tbsp neutral oil Instructions  Chop Juicy Marbles Loin into 2,5 x 2,5 cm chunks. In a jug, mix together 350 ml vegetable stock, 150 ml red wine, 100 ml coffee, 3 tbsp soy sauce, 1 tbsp balsamic vinegar, and 1 tbsp mustard. Prepare your mise en place. Halve 4-6 shallots, finely slice 4 garlic cloves, tear apart/slice 350 g mushrooms, chop 2 carrots and 1 celery stalk. Heat 2 tbsp olive oil in a pan and fry Marbles chunks in batches. Season each batch with salt and pepper, and pan-fry until golden brown before removing it from the pan. Heat 2 tbsp olive oil in a pan. Add shallots and fry for 5-7 minutes until they start to caramelize. Add sliced garlic and fry for 1-2 minutes before adding chopped carrots, celery and mushrooms. Season with 1 tsp salt, ¼ tsp black pepper, ¼ tsp cinnamon, ½ tsp rosemary, ½ tsp sage, 1 tsp thyme and 2 bay leaves. Cook for 5 minutes. Add 2 tbsp tomato paste and fry for 5 minutes until it starts to caramelize and turns dark red. Season it with 3 tbsp soy sauce, and 1 tbsp balsamic vinegar. Use the liquid mixture to deglaze the pan. Mix 3 tbsp flour/cornstarch and 6 tbsp water to make a slurry. Add to the pan, mix well, and cook until thickened. Add your Marbles chunks to the pan, and mix well to coat them in the sauce. Preheat the oven to 200 degrees Celsius. Prepare the ‘egg wash’ by mixing 6 tbsp plant milk and 6 tbsp neutral oil. Spread a sheet of phyllo dough on your counter and brush it with the ‘egg wash’. Crumple it with your hands and place it on top of the sauce. Repeat the same process with another 5 sheets to cover the whole surface of the pan. Bake in the oven for 30-35 minutes, until the top is golden brown and the sauce bubbles.

Juicy Marbles Meaty Meat and Cabbage Gyoza Recipe

As a society, we can at least agree that dumplings are one of the best foods invented by humankind. These parcels of goodness and comfort are filled with Juicy Marbles Meaty Meat, cabbage, and other usual suspects (garlic, spring onions, sesame oil, soy sauce, you know the drill) to create umami-filled flavor bombs. The filling comes together very quickly. All you have left is to shape the dumplings, steam them, and dip them. To make the time between the creation and consumption as short as possible, I encourage you to use store-bought wrappers - there's no shame in that. They provide a quick solution and a perfectly chewy vessel for your filling. For an even better experience, consider hosting a ‘'dumpling folding party'’ and invite your friends. Saucy dumplings are always best enjoyed in good company.  Serves: 2-3 (makes 30 dumplings)Preparation time: 45-60 minutes Ingredients You'll Need: Gyoza 1 Juicy Marbles Meaty Meat Lamb 6 dried/fresh shiitake mushrooms 1 garlic clove 2 spring onions 200 g white cabbage ½ tsp salt ¼ tsp cracked black/white pepper 1 tsp dried/fresh ginger 3 tbsp soy sauce 1 tbsp sesame oil Dipping Sauce 1 spring onion 1 garlic clove 2 tsp sesame seeds 1 ½ tsp gochugaru ⅘ tbsp neutral oil 4 tbsp soy sauce 2 tsp rice vinegar Instructions: Gyoza If using dried, soak shiitake in 250 ml of hot water for 10 minutes. Finely chop spring onion, cabbage, and soaked shiitake mushrooms. Press or grate a garlic clove. Finely chop Meaty meat (ground meat size pieces). Mix Meaty meat, spring onion, garlic, cabbage, and shiitake in a bowl. Season with salt, pepper, soy sauce, and sesame oil. Fill and shape gyoza. Cover your wrappers with a damp cloth or a paper towel to prevent drying. Take 1 tbsp of filling and place it in the middle of the wrapper. Dip your finger in water and wet the edges of the wrapper. Carefully close the wrapper and pinch it together at the top. Pleat the wrapper in your desired shape (I am no gyoza master, but you can find tutorials on the World Wide Web). Continue doing so until you run out of wrappers or motivation. Add oil to a pan and fry the gyoza for 3-4 minutes until brown on the bottom. Then add 100 ml water and close the pan. Cook covered for another 3-4 minutes and then uncover to let the leftover liquid evaporate and the dumpling crisp up again. Enjoy your gyoza with the dipping sauce or a side of warm miso soup. You can keep dumplings in a freezer for up to one month (if they will even last that long), so this is a great recipe to batch cook. On a cold, rainy, depressing day, you will be grateful for spending two hours folding gyoza. Dipping Sauce Finely dice spring onion and grate/press a garlic clove. Add spring onion, garlic, 1 ½ tsp gochugaru, and 2 tsp sesame seeds to a bowl. Heat 5 tbsp neutral oil in a pan (it needs to be quite hot to cook out the sharpness of spring onion and garlic quickly) and pour it over the ingredients in the bowl. Add 4 tbsp soy sauce and 2 tbsp rice vinegar, mix well. Start dipping. 

Juicy Marbles Meaty Meat, Roasted Beet, and Radicchio Salad Recipe

Salad is usually the least talked about part of a dinner spread, and we are on a mission to change that. By combining fancy-looking bitter leaves, roasted beets, spicy caramelized pumpkin seeds, herby yogurt dressing, and chunks of pan-seared Marbles, we are actively working on dismantling the oppressive monopoly of mayonnaise-forward salads. Not only does this seasonal, colorful (and might we add, healthy and balanced, if you even care) salad look stunning, it also takes care of your cravings for creamy dressing, crunchy topping, 2 of your 5-a-day, and your daily protein intake. This recipe serves two but can be easily scaled up or down, depending on the number of people you're entertaining. You are also allowed to eat it alone, but only if you take pictures and show them to people later.  Serves: 2Preparation time: 70 minutes (60 minutes baking time + preparation and serving) Ingredients You'll Need: Salad 2 Juicy Marbles Filets or 2 Meaty Meat 2 beets ½ tbsp olive oil ½ tsp salt ¼ tsp cracked black pepper 100-120 g radicchio (1 small head) Spicy Pumpkin Clusters 1 tsp olive oil 50 g pumpkin seeds 1 tsp maple syrup ¼ tsp salt 1 ½  tsp spicy smoked paprika/chili Freshly cracked black pepper Yogurt Dressing  100 g thick vegan yogurt 1 tsp mustard (We like half ground) ½ salt 10 g fresh herbs (a mix of dill, mint, and chives works great) 1 tbsp olive oil 1 tbsp lemon juice Instructions: Roasted Beets  Preheat the oven to 180 degrees Celsius. Wash, scrub, and dry the beets. Season them with ½ tsp salt, ¼ cracked black pepper, and 1 tsp olive oil. Wrap each beet individually in foil and bake for 1 hour. You can check for doneness with a fork. Once baked, carefully remove the foil, then peel and cut them into bite-sized pieces. Yogurt Dressing  Finely chop 10 g of herbs of your choice. Mix 100 g yogurt, 1 tsp mustard, ½ tsp salt, 1 tbsp olive oil, 1 tbsp lemon juice, and 10 g finely chopped fresh. Spicy Pumpkin Clusters  Add 1 tbsp olive oil to a pan along with 50 g pumpkin seeds. Toast them on low-medium heat until they start to pop. Add 1 tsp maple, 1 ½  tsp spicy smoked paprika, ¼ tsp salt, and ¼ tsp cracked black pepper. Cook while stirring for another 1-2 minutes to caramelize. Spread the seeds on a plate or parchment paper to let them cool down and crisp up. Salad Wash the radicchio and tear it into bite-size pieces. Cut or slice your chosen Juicy Marbles product. Heat 1 tbsp olive oil in a pan, add your Marbles and season well with salt and pepper. Slowly cook on medium heat, turning to crisp up on all sides. It should take 5-7 minutes.  Lightly season radicchio and roasted beets with olive oil, apple cider vinegar, salt and pepper To serve, spread yogurt on a plate, then scatter the radicchio leaves, roasted beets, and Marbles on top. Sprinkled with pumpkin seed clusters, and enjoy!

Juicy Marbles Filet with Chickpea Patties Recipe

Juicy Marbles is the hottest new vegan steak on the market and this recipe will blow your mind. If you’re looking for ways to increase your protein intake without sacrificing on flavor (or time), this little recipe has you covered. Chickpea patties are in essence a “1:1 flour to water kinda thing,” with spices and veg being a subjective game. So take this recipe as a loose inspiration, if you will. The mint-yogurt complements the savoury profile of the filet and chickpeas, adding freshness with each bite, and as if the flavor profile wasn’t exciting enough, the apricot-chutney just kills it with the perfect storm of sweet and juicy. HYPE!!!Ingredients You'll Need:Chickpea Flour Batter: 1/2 cup of chickpea flour 1/2 cup of rice flour 3/4 cup of water 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp garam masala (optional if you want an Indian twist) 1/2 tsp of black salt Sautéed Veggies: 3/4 cup of zucchini, roughly chopped into bit sized cubes 3/4 cup of eggplant, chopped into bite sized cubes 3/4 cup of  mushrooms, roughly chopped 3/4 cup of chopped leeks 1/4 tsp of coriander powder 1/2 tsp smoked paprika 1/2 tsp of salt A dash of black pepper You can also use cauliflower, broccoli, carrot, spinach, ramps/wild garlic, red pepper, Chinese cabbage, etc. Mint-Yogurt: 1.5 heaping cups of fresh mint leaves, no stems 1 garlic clove, crushed and minced 1 cup + 1 tbsp of a thick unsweetened vegan yogurt 1 tbsp lemon juice 1/4 tsp of cumin powder 1/2 tsp of salt 1/4 cup water Apricot-Mango Chutney: 1 cup of nectarine chopped into bite sized pieces. 1 cup apple chopped into bite sized pieces 1 cup of mango chopped into bite sized pieces (I used frozen mango) 1/4 cup of water 1 tbsp of sugar 1 tbsp of apple cider vinegar 1 tsp of red pepper corns 1/4 tsp of cardamon Pinch of salt 1 tbsp of minced ginger Instructions: For the Batter: Combine all dry batter ingredients in a medium-sized bowl. Then, add water and mix well. Set aside. For the Sautéed Veggies: Heat a non-stick pan. Add the spices to the pan and allow them to toast until fragrant. Next, add a dash of oil to the pan and the eggplant. Toss the eggplant in oil, add a dash of salt, and then cover. After about 3 minutes, toss the eggplant again, then cover for another 3 minutes. Add the mushrooms, zucchini, and leeks to the pan, along with another dash of salt. Toss the veggies, then cover and cook for another 2 minutes. Afterward, toss the veggies again, remove the cover, and sauté them for another few minutes until they’re completely cooked. When the veggies are done sautéing, add them to the batter. Making the Veggie Pancakes: Next, heat a non-stick pan over medium heat and add a dash of oil. When the oil is hot, scoop approximately 1/4-1/2 cup of pancake batter onto the pan and spread it out evenly. Cook the pancake on medium heat for around 3 minutes on each side, until each side is beautifully browned. Make as many pancakes as you want with your batter. You can make big ones or small ones, depending on your preference. For the Mint Chutney: Add mint leaves, garlic, ginger, cumin and 1 tbsp of yogurt to a food processor or small blender. Blend everything until the mix is as smooth as possible. If the mix is having trouble blending, add a dash of water. (Be careful not to over-blend the mix. If mint is over-blended it becomes bitter.) In a small bowl add the rest of the yogurt, lemon juice and add the blended mint mix to the rest of the yogurt. Add some more salt and a dash of pepper, if you wish. Fruit Chutney Recipe: Combine all ingredients in a small pot. Bring to a boil, then reduce heat to a simmer. Cook for approximately 35 minutes, or until the cooked fruit has a jam-like consistency. This chutney is delicious whether served hot or cold. Credit: Juicy Marbles.