Recipe Inspiration

Here you’ll find Eat to Live Recipe Inspiration

Easy ideas for your daily nutrition loaded meals and snacks.

Some quick recipe inspiration below. Feel free to send us pics and recipe ideas on how you use our Vegetarian vegan mix. We’ll post them here for all to be inspired by and obvs give credit to you. In fact, if you’re a foodie blogger let us know here, we may very well send you a freebie package to play with and blog about.

Eat to live Falafel balls and Feta salad 

Recipe Inspiration

Serves 4
20 cherry tomatoes, halved
2-3 spring onions, finely chopped
1 cucumber, quartered and chopped
200g crumbled or cubed Feta
A bag mixed greens (eg. radicchio, lettuce ,rocket)
A bunch of coriander, chopped
10-15 Eat to live mix  shaped into falafel balls (prepared as per packet instructions)
For the dressing:
1/2 cup mayo of choice
1 tablespoon of hummus
1/2 lemon, juiced

Prepare salad and spread out on serving platter, halve your falafel balls and lay on top, sprinkle with feta and hummus dressing. Enjoy!

Mini patties in Wraps

Whole-wheat wraps

Eat to live mix – Mini patties
salad leaves
grated carrot
cheese slices
Red onion
Fave sauce  eg Mayo for added flavour and juiciness

Prepare mix, adding a good grind of Himalayan salt and a handful of finely chopped fresh basil, set aside to soak. In the mean time, slice and grate your other fillings and set aside on a plate, so everyone can add their own best bits to their wrap. Shape the mix into bite size balls (get the kids involved here, yes they CAN play with their food). Heat a pan with some oil, drop the balls into the pan and gently flatten them a bit. Cook until golden one each side.

Whole-wheat wraps Eat to live mix – Mini patties salad leaves grated carrot cheese slices sprouts Tomato Red onion Basil Fave sauce  eg Mayo for added flavour and juiciness.

Heat the wraps gently in another pan and add your best bits of other filling ingredients. Roll up the wrap and enjoy!

TIP =  we suggest you make extra mini patties, they always get nibbled on and are a great snack for lunchboxes and to have on hand in the fridge.

Falafel with Yogurt-Mint Sauce

Dressing Ingredients:
1 Cup low-fat plain yogurt
1/2 English cucumber, grated and squeezed dry
2 Clove garlic, minced
1 Teaspoon fresh chopped mint
2 cups soaked Eat to live mix
4 Clove garlic, minced
3/4 Cup fresh parsley
1 1/2 Tablespoon lemon juice
1 1/2 Teaspoon ground cumin
1 Teaspoon hot sauce
1 Teaspoon salt
1/4 Cup whole-wheat flour
1/4 Cup olive oil
4 pitas, halved
Lettuce, chopped tomatoes, chopped cucumber

In bowl, stir together dressing ingredients. and Set aside.

In a food processor, blend together next 7 ingredients. Transfer mixture to a bowl and stir in flour. Form falafel mixture into balls (about 2 tbsp each) and flatten slightly.
Heat oil in a non-stick frying pan over medium-high. Fry falafel until golden brown. Serve 3/4 in each pita half, along with lettuce, chopped tomatoes, chopped cucumber and sauce. Enjoy!

Classic Veggie burger

4 rolls of choice
1 generous cup Eat to live mix
1 garlic clove finely chopped
125 ml water ( subtract 1 tablespoon from water)
1 TBS Soy sauce
Salad leaves including rocket, watercress
oil for frying
Optional extras:  cheese, onion slices, mayo
Add water,soy sauce and garlic to Eat to live mix, stir well and set aside for 5 minutes.
Slice tomato and optional extras. Heat up a pan (non stick is good), splash in oil of choice. Divide Eat to live mixture into four, shape into burgers, fry until golden brown. Approx. 3 minutes per side.
Layer your salad leaves, tomato and optional extras on the roll, add the burger and dig in!

Herby Falafel Marinara Pasta

Eat to live mix hydrated and prepared into falafel balls
Finely chopped fresh garlic – to taste
Dried chilli – to taste
1 jar tomato sauce or your home made sauce
Big handful chopped fresh basil
Grated parmesan cheese
Hydrate mix, adding at least half the finely chopped Basil, garlic and chilli to taste. Roll mix in balls and lightly fry till golden.
Cook pasta until al dente, then drain. Meanwhile, heat tomato sauce. Pour sauce over drained pasta and toss well. Top with falafel balls, and sprinkle with remaining fresh basil and parmesan.
Serves 4.