Date syrup is the perfect sweetener for your oatmeal, overnight oats, puddings, smoothies, frosting or even savoury dishes like marinades or soups. Date syrup is a natural fruit sweetener which can be used in place of sugar for baking and cooking. This is an easy plant-based recipe, without any preservatives. When using a high powered-blender like the OmniBlend you could skip the soaking part, but we do recommend soaking the dates in bicarbonate of soda as it helps bring out the dates’ caramel flavour. Yum!

Ingredients:

  • 1 ½ C Dates
  • 1 Tsp Bicarbonate of soda
  • 1 ¼ C Boiling water
  •  

    Directions:

    Pour boiling water over the dates just to cover, add bicarbonate of soda, stir then soak for 15 minutes. Add the soaked dates with the water to your OmniBlend jug.

    Blend for 1 minute until silky smooth. Scrap down the sides to ensure everything is well combined, blend again for about 20 seconds.

    For this recipe we recommend using a narrow bases jug. We made this recipe using the OmniBlend I – 2ltr Pro, which has a turn-dial for variable speed control, and the 2ltr jug has a narrow base, perfect for this kind of pastes and syrups.

    Cashew nut butter is a great ingredient for creamy smoothies, or simply on toast or drizzled over a smoothie bowl. With an OmniBlend blender it's easy to blend your own butter from scratch, making sure you always have a fresh butter ready for use, without any additives and preservatives.

    Ingredients:

    • 2 C Cashew Nuts
    • 2 Tbsp Coconut Oil
    • Pinch of salt (to taste)

     

    Directions:

    Roast the cashews on 180C for about 5 minutes, until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug. The 2 liter jug works best for blending nut butters, as it has a narrow base. Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter, and add salt to taste.

    toppings-cream-cheese-bagel

    This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.

    vegan-bagel

    Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.

    cashew-cream-cheese

    Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.

    ingredients-vegan-cream-cheese

    The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!  

     

    INGREDIENTS :

    • 1 ½ cups raw cashews
    • 2 Tbsp coconut yoghurt (optional)
    • 2 Tbsp nutritional yeast
    • 1 tsp. salt
    • 1 Tbsp lemon juice
    • 1 Tbsp apple cider vinegar
    • 3 Tbsp coconut oil, melted

    Optional :

    • 1 tsp onion powder
    • 1 tsp chopped chives

     

    METHOD :

    1. Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
    2. Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
    3. Scoop the cream cheese into a jar and store in the fridge for up to a week.

    Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.

     

    This recipe was made with the OmniBlend I - 2ltr Pro.

    low-carb-hummus

    This low-carb variant on traditional hummus uses roasted cauliflower instead of chickpeas, reducing the number of carbs significantly and making it keto and Banting friendly. Most importantly, because of the quick roast, the cauliflower is full of flavour maintaining its firm texture, which creates a delicious spread to serve with pita, or on a club sandwich.

    This Roasted Cauliflower and Macadamia Hummus works great on a party platter, or as part of a family brunch for Easter. Serve it in a little clay pot, and stick the carrots in. Just make sure that the Easter Bunny doesn’t catch sight of it before the family is seated ;)

    Ingredients :

    • 1 head cauliflower
    • 1 Tbsp coconut oil ( sub with olive oil)
    • Salt & pepper
    • 1/3 cup raw macadamia
    • 1/8 cup nutritional yeast (available from Faithful to Nature)
    • 1 garlic clove, crushed
    • 3 Tbsp parsley
    • Juice of ½ a lemon
    • 2 Tbsp olive oil
    • Optional : Activated buckwheat groats & baby carrots to serve

    Method:

    1. Preheat the oven to 200 and line a baking tray.
    2. In a big bowl break the cauliflower head into florets and add 1 tablespoon coconut oil, salt and pepper. Give it a quick toss before spreading it out even onto the lined baking tray. Roast for 20-25 minutes until cauliflower is soft but not watery. In the last 10 minutes add the macadamia nuts to the cauliflower.
    3. Once the cauliflower is cooked and macadamia lightly roasted add it to the blender including the rest of the remaining ingredients (except carrots & buckwheat). Blend until it reaches a smooth consistency, using the tamper through the lid.
    4. Transfer to a small clay pot and add the carrots.

    easter-brunch-hummus

    Recipe and artwork by Angelique of The Good Roots. For this recipe Anqelique used the OmniBlend I – 2ltr Pro. Aside from it being a powerful blender for smoothies and smoothie bowls, the narrow base of the jug works well for recipes like hummus, nut butter, and pesto and it’s suited for grinding dry ingredients too. The OmniBlend I has a turndial for variable speed control, as well as a pulse, making this model the blender of choice for homeuse and restaurant kitchens.

    pumpkin-seed-butter-recipe

    Pumpkin seed butter is increasingly popular as an excellent source of plant-based protein that helps you to avoid nut allergens. This seed butter is a great alternative for those who suffer from nut allergies and anyone who loves to mix things up a bit! Use in your smoothies, drizzle on your bowls, or simply spread on toast or a rice cake.

    Seed butters are a growing trend in terms of natural foods, especially with the growing demand for plant-based protein. Pumpkin seeds for example, are one of the best plant-food sources of iron, a great source of zinc, magnesium, phosphorus, healthy fats, protein and fiber. Two tablespoons of pumpkin butter can provide up to 10 grams of protein. Best part about turning your seeds into a butter is that it makes the nutrients easier for your body to absorb.

    Pumpkin seed butter is buttery, nut-free and super easy to make yourself. All you need is a high-speed blender to handle all the work. It’s great for blending into smoothies, thicken savory plant-based soups or just to spread on a cracker.

    Ingredients:

  • 2 C Pumpkin seeds
  • 1 Tbsp Olive oil
  • Any flavorings you love!
  •  

    Directions:

    Add the pumpkin seeds and half of the olive oil to your Omniblend jug. The 2ltr jug works best for butters, as it has a narrow base.

    Secure the lid and remove the cap from the lid, to insert the tamper. Start blending from low to high. Use the tamper to push into the corners to move the seeds into the blades, and continue to blend, scraping the sides of the container with the tamper from time to time. Blend at high speed so that the motor can do the work for you.

    Blend until the pumpkin seed butter is mostly smooth, then slowly add the remaining olive oil a little at a time to reach your desired consistency.

    Pulse in your favorite flavorings like salt, honey or cacao at this stage if you want to spruce up your butter. Use a spatula to transfer the pumpkin seed butter to a glass container. Seal and store in your pantry or fridge.

    Try our Sunflower Seed Butter too! 

    fig-cardamom-preserve-recipe

    There’s nothing like a fig preserve on a cheese platter, served with a ripe camembert and lightly salted crackers. Think lazy Sunday afternoons, friends and a glass of wine ... the perfect match! This preserve recipe is full of flavour with just a few simple ingredients, creating the perfect texture with a blender.

    If you’re lucky you have figs growing in your garden, and otherwise you may be able to pick them up at a good price at markets and shops. Fig season only lasts a few weeks, and we love the thrill of making the most beautiful food with the fruit.

    fig-preserve-recipe-omniblend

    This recipe will impress your guests, and takes a bit of good old South African brandy to give it that warm and deep flavour. We used Parow brandy, which we also used for the Eggnog recipe.

    Ingredients:

    • 450 grams Figs (about 9 figs)
    • ¾ C Brown Sugar
    • 2 Tbsp Lemon Juice
    • 1 Tsp Lemon Zest
    • 2 ½ Tbsp Brandy
    • ½ Tbsp Reduced Balsamic Vinegar
    • 12 Cardemom Pods

    Directions:

    Roll the cardamom pods lighty with a rolling pint to expose the seeds (make sure not to loose the seeds), and add to a medium sized saucepan. Toast the seeds for a few minutes over medium heat until you can smell their aroma. Remove from the heat.

    Rinse the figs and remove the stems. Quarter them, and add to the pot along with the lemon juice, zest, sugar, and brandy. Mix and set aside for 15 minutes.

    Bring the mixture to a simmer and cook for about 40 minutes, stirring frequently and keeping a close eye on it to avoid it to stick. Take it off the heat once the mixture is thickened and glossy. Leave to cool down for 15 minutes.

    Add the mixture to the OmniBlend jug (the narrow base jugs work best for this recipe), and blend on low speed just for as long as required to create a good consistency.

    Add to jars and screw the lid on, leaving it on the counter to further cool down if necessary. Then store in the fridge where you can keep it for about 2 months. Our guess is that it’s finished sooner!

    This recipe was made using the OmniBlend I - 2ltr Pro.

    south-african-chakalaka-recipeWhen I think of chakalaka the things that come to mind are braais, salads, and good company. I don’t remember a time we didn’t have chakalaka at a family braai. If not then either green salad, creamed spinach, or beetroot salad was a definite. Chakalaka is a South African spicy vegetable relish, and when there’s chakalaka there definitely has to be mealie pap.

    Although its exact origins are unknown, some believe it originated from mine workers in Johannesburg who added tomatoes, beans and chili to create a vegetable dish. This dish has become a South African staple, and it has become so popular you can buy it in cans in the supermarket, but nothing beats fresh homemade chakalaka!

    There’s no exact recipe for chakalaka, and it varies from one family to another. My family loves hot food, so we would usual use more than one chili for an extra kick, and on some days to give it a sweet and chili taste my mother would add some fruit chutney. The recipe can also vary from one to another according to preference: some add cabbage, and sometimes it is made without tomatoes, but most recipes contain tomatoes, Koo baked beans, and peppers.

    You can also make this recipe vegan or vegetarian by using baked beans that do not contain any animal products or by substituting the baked beans with chickpeas. Chakalaka is said to be a relish, sauce or salad. Whichever way you prefer to call it, it can make a great addition to Christmas lunches, Sunday roasts, and is best enjoyed with garlic rolls or pap, alongside braai meat. A definite crowd pleaser!

    Ingredients

  • 1 Tbsp Cooking Oil
  • 1 Onion
  • 1 Chilies, deseeded & chopped
  • 2 Garlic cloves
  • 1 Tbsp Mild Curry
  • 1 Tsp Turmeric
  • 1 Green Pepper, finely chopped
  • 1 Red or Yellow Pepper, finely chopped
  • 4 Carrots, grated
  • 400g Can Whole Tomatoes
  • 2 Tbsp Tomato Paste<li//>
  • 1 Can Baked Beans
  • Salt & Pepper
  •  

    Method

    Prepare your vegetables:

    Peel and chop onion into quarters add to your Omniblend jug with ½ C water and pulse for a fine chop.

    Peel, or scrub carrots and grate (You can pulse your carrots with a cup of water for a fine chop).

    ingredients-chackalaka

    Decant the can of whole tomatoes in the jug, and blend till smooth. Or use 3 fresh tomatoes (boil tomatoes for a minute, until the skin starts to peel, plunge in cold water and then peel the skin. Then add to you Omniblend jug and blend till smooth).

    Finely chop the garlic, peppers and chilies.

    Heat the oil in a saucepan, add the onions, garlic, peppers and chili cook until soft.

    Then add the spices (more or less depending on how spicy you would like it to be) stir to combine.

    Stir in the carrots and tomato paste, the mixture should be well combined. Cook for a few minutes while stirring occasionally. Then add the tomatoes, and cook on a low heat until the vegetables are cooked but just slightly crunchy. Finish off with the baked beans and simmer for a few minutes.

    Taste and season with salt and pepper. Can be served hot or cold.

    Using the OmniBlend I with a 2ltr jug made it super easy to prepare the vegetables as, just a few pulses and you’re ready to go. The 2ltr jug is suited for both wet and dry ingredients, and for smaller dishes (because of the narrow base) like spreads, hummus, nut butter and pesto.

    This recipe was developed by Bernice, who’s handling OmniBlend’s customer service and sales, and in contact with foodies around the country on a daily basis. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. She loves sharing how you can get the most out of your OmniBlend.

    sandwich

    This harissa recipe is so easy to make at home with a food blender. The warm flavours of roasted peppers and spice, and hot chillies make the sauce irresistible. Homemade Harissa is much more value for money, and it’s always rewarding to make this unique Middle Eastern blend in your own kitchen. Use it as a marinade for grilled chicken wings, mix it in a salad with chickpeas, roasted butternut, and baby spinach, or simply add some of this paste to spice up your avo on toast and other sandwiches.

    No doubt the increased interest in the Middle Eastern kitchen, has contributed to the popularity of Harissa. Recipes vary slightly, however the chillies are an essential ingredient. The OmniBlend is a powerful food blender that purees pastes like these with ease. Any kind of (commercial) chilli sauce, is best blended using the 2 liter jug, which has a narrow base (or our 1.5 liter jug with the narrow base). For this recipe we used the OmniBlend I – 2ltr Pro, which is also used in commercial kitchens to blend sauces.

     

    Ingredients (for about 2 cups):

    3 Red Peppers

    2 Red Onions

    3 Cloves Garlic (big cloves)

    3 Medium Hot Serenade Red Chillies

    1 ½ tsp Coriander Seeds

    1 ½ tsp Cumin Seeds

    1 ½ tsp Caraway Seeds

    4 Tbsp Freshly Squeezed Lemon Juice

    100g Tomato Paste (about 4 tbsp)

    1 Tsp Course Sea Salt

    A little olive oil

     

    Directions:

    Preheat oven at 250C

    Half and deseed the peppers, drizzle some olive oil on top, and place them skin up on a tray. Grill in the oven, for about 10 minutes, keeping close eye on it. It needs to char, but be careful not to burn them completely.

    Remove from the oven, and cover with foil or a plate to cool down. Once cooled down, peel the skin off, and discard the skin. Add the peppers to the OmniBlend jug.

    Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them and add to the OmniBlend jug.

    Now heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky colour and almost caramelized. Add to the OmniBlend jug.

    Add the lemon juice, tomato paste and salt to the jug too, and then start blending. Blend until smooth, add to 1 or 2 glass jars, leave to cool on the counter, then store in the fridge.

    We've also used this harissa for Ottolenghi's Pappardelle with Rose Harissa, Black Olives & Capers; replacing the rose harissa with 3 tablespoons of this recipe. It was so delicious, give it a try!

    liver-pate-recipe-blender

    Making fresh homemade liver pate has been on our mind since seeing the beautiful pictures from Sam Linsell. With her food photography skills, she made us drool over her Chicken Liver Pate. A pate or spread is always a crowd pleaser at dinner parties and platters. So now we wanted to give it a try as OmniBlend blenders are often just used as a smoothie maker (and we have tons of recipes for smoothies), however they're excellent food blenders too, used in restaurant kitchens.

    For livers in particular, you want to make sure to use free-range chicken livers that are not fed antibiotics or growth hormones. We used Elgin Free Range Chicken livers, however you can use any chicken livers that you feel are coming from a reliable source.

    Then there’s also the question whether this is a chicken pate or parfait? Technically, a chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits, resulting in a silkier, smoother and luscious liver parfait! Now here’s the trick: the OmniBlend blender blends the texture so smooth, that there are literally no sinewy bits left, creating a silky smooth texture, that firms up in the fridge.

    You can play around with the herbs you’re using, according to your preferences. Sam Linsell is using bay leaves in her recipe, and we opted for thyme, like the Woolworths chicken liver pate.

    Give it a try, it’s easy, and it tastes so good!

    ingredients-liver-parfait-recipe

    Ingredients:

    • 1 tbsp olive oil
    • 200 grams Free-Range Chicken Livers (1 Elgin Free Range Chicken Liver tub)
    • 1 Onion (white), chopped
    • 3 Sprigs Thyme, leaves only (soft sprigs will blend)
    • ½ tsp Nutmeg
    • ¼ tsp All Spice
    • 1 clove Garlic, chopped
    • 20 ml Brandy
    • 50 ml Fresh Cream 
    • 60 grams Butter, cubed 
    • Salt & Pepper to taste

     Directions:

    Add olive oil to sauce pan and sauté the onion with thyme for about 5 minutes, until it's turning soft.

    Add the spices and garlic cook over a moderate heat, stirring for 2 minutes.

    Add chicken livers and keep stirring until the chicken livers are just done – about 4 – 8 minutes.

    Add to the OmniBlend jug, and blend until smooth.

    Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the OmniBlend jug and blend again until smooth. Now add the butter cubes, and blend again, until smooth.

    Add to ramekins, and place the ramekins in the fridge for the pate to set, at least 2 hours. Then pour some melted butter over the top if desired, and cool again to set.

    For this recipe we recommend using the 2 liter jug as it’s narrower at the bottom and ensures a very smooth result for even small quantities. Opt for the OmniBlend V – 2ltr Pro or OmniBlend I – 2ltr Pro that both give you the best performance in your kitchen.

    To clean the jug, simply add a drop of liquid detergent with a cup lukewarm water, and blend for 30 seconds on high speed. Now wash the jug in soapy water, and rinse. 

    Tahini, the Middle Eastern sesame paste, is made of just sesame seeds and oil and adds so much flavour to your recipes! Tahini is used in hummus …duh…  and it’s actually very versatile. If you find that a jar is usually just sitting in your fridge, and you’re not sure what to use it for, you’ll want to check these recipes.

    There are many ways to use tahini, and we’re sharing our 5 favorites:

    Salad Dressing

    Adding a few spoons of tahini will make a dressing that’s rich, creamy and velvety. For an everyday vinaigrette, whisk together tahini, olive oil, lemon juice, honey and minced garlic. Or try this Sweet Potato Buddha Bowl with Maple Tahini Dressing from the Minimalist Baker. 

    Dips

    Tahini gives creaminess and a rich flavor to all your dips. Mix it with a sour cream for a nutty, tangy dip for pita chips. Tahini also makes a great dip for raw veggies: just add lemon juice, salt and a little pepper and enjoy a delicious snack. Try this 5-minute dreamy vegan and gluten-free tahini dip by Gimme Some Oven that’s delicious with chips, veggies, breads, falafel or chicken strips.

    Smoothie

    If you enjoy smoothies with nut butter you’ll love a smoothie with tahini. It adds a creamy texture and depth of flavour to your smoothies. Try this Berry & Tahini smoothie from Green Kitchen Stories that’s both tart & savory.

    Spread

    Tahini makes a great spread on toast and rice cakes. Tahini has the consistency of nut butter, making it the perfect substitute. Spread it on toast with some sliced bananas, or try this chocolate tahini spread as a healthy alternative of Nutella, on sourdough toast.

    Soup

    Try adding a few teaspoons of tahini to your soups! Tahini works well as a substitute for dairy in vegan soups to create creaminess. Try this creamy broccoli tahini soup.

     

    Tahini can be used in sweet and savory dishes, and in fact you can replace nut butter with tahini in all your recipes that include nut butter. That makes tahini a perfect substitute in case of nut allergies, and as it's high in vitamine A, and B vitamins, healthy fats, and essential minerals, it's a highly nutritious replacement.  

    Now that you know how versatile it is, you’ll want to make your own, to always have it at hand. Try our recipe and make your own homemade tahini in just 5 minutes with your OmniBlend blender.

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