This falafel burger ticks all the boxes of a hearty and healthy home cooked meal. It’s quick to prepare, and you can serve it in so many ways. Have it on a bun, with your regular burger toppings, and roasted sweet potato wedges on the side, or on a summer day as a salad. Grill this vegetarian burger on the stove, or in the oven, crispy outside and juicy inside.


We spent a day in the kitchen with Michelle Parkin, food & lifestyle photographer with chef and restaurant background, and it shows! Michelle whips up amazing creations with ease, and manages to style and capture it so beautifully. It was so much fun to work with her and use the OmniBlend for a host of different dishes!


This chickpea patty was a favorite, and you can have it for lunch, dinner or as a party snack. Just shape it the right (bite) size, and serve with a tahini dipping sauce, and you have a healthy snack.

Ingredients (12 small patties):

  • 2 Cans Chickpeas (drained and rinsed)
  • 1 Onion, peeled
  • 1 C Coriander and Parsley (fresh)
  • Juice of 2 Lemons
  • 1/4 C Olive Oil
  • 3 Cloves Garlic (peeled)
  • Salt & Pepper


Add all ingredients to the OmniBlend jug, and blend for a few seconds, using the tamper (through the lid) to move the ingredients into the blades. Don’t blend too long, to avoid that the mixture gets too smooth. You’ll want to keep some bite. Pulse a few times until you’re happy with the texture. Transfer the mixture into a bowl, and shape the patties. Fry in a little olive oil in a pan, turning to brown each side.

Bon appetit!

For this recipe we used the OmniBlend V - 2ltr Pro.


Winter’s upon us, days are shorter, and the mornings are becoming slightly colder. That doesn’t mean we have to give up our favorite salads as we have warm flavours to look forward to in autumn and winter. It’s the time of the year for cozy comfort dishes, and the season comes with an abundance of beetroot, butternut, pumpkin, broccoli, cauliflower, green beans, figs and oranges to name a few. Use these for your salad this season, cause salad doesn’t always mean lettuce, and autumn salads are perfect for the cooler weather.

This season’s salads are made using roasted seasonal vegetables, apples and nuts for crunch, and quinoa or brown rice. Add some fish, chicken or eggs for protein to make it a substantial meal for lunch or dinner.

A salad is not a salad without the dressing, so we’ve picked our top 5 dressings and we’ve paired them with some great salads.

You can make these dressings using the OmniBlend 2 liter jug. The 2 liter jug is most versatile because of the narrow base. This narrow base works excellent for a smooth dressing, or sauce. Making these recipes with your OmniBlend blender will definitely prove that making your own salad dressing is fun, fresh and easy.

Creamy Cashew Green Goddess Dressing (vegan)

A delicious Creamy Cashew Green Goddess dressing that gets its silkiness from the cashew nuts that are blended to a milky texture. You definitely want to try this recipe with a quinoa salad, with fresh cucumber and chickpeas. Any leftovers of this dressing are also great on a sandwich, or as a dipping sauce for raw veggies on a platter. Dairy free, and vegan.

Photo credit Cookie+Kate



Avo Coriander Dressing

Ever hosted a Texmex party? This Avocado Coriander Dressing is great on a spicy Western salad with roasted sweet potato, black beans and corn. It brings all the flavours together really well. Just blitz the ingredients using the pulse, and you’re done!

Photo credit Pinch of Yum



Green bean salad Ginger Carrot Vinaigrette

Autumn is the season for warm root vegetable flavours like carrot and ginger, and this Ginger Carrot vinaigrette goes perfectly with tossed green beans, topped with cherry tomatoes, and toasted almonds. Toss some grilled chicken breast strips in for additional protein.

Photo credit 101 Cookbooks



Harvest Maple Dijon Dressing

Citrus is another autumn favourite, and this Harvest Maple Dijon Dressing pairs beautifully with a zesty green salad this season, topped with some orange and avocado slices. Add some grilled halloumi and it’s a winner!

Photo credit TheKitchn



Ginger Cranberry Dressing

This Ginger Cranberry Dressing is for the more adventurous in the kitchen. Replace fresh cranberry with (defrosted) frozen cranberries when they’re hard to get by. Or use dried cranberries, and leave the maple syrup out as it will have sweetness already. This dressing is magical in a warm kale salad with apple and walnuts or almond slivers.



Roasted Beetroot and Fennel soup that is so full of flavour, and easy to prepare! We've had a few mornings that felt a bit chillier, announcing that autumn is on its way! We love this time of the year, and soups are great as an easy mid-week meal served with a slice of artisan bread, or serve a small portion as a starter as part of a dinner party.

This recipe makes 1 litre of soup, so enough to feed a (small) family. Leftovers make for a a quick and easy lunch!


  • 5 large Beets
  • 1 large Fennel bulb including stalks
  • 1 Onion
  • 1 Tsp Cumin Seeds
  • 2 C Vegetable Stock
  • Olive Oil
  • Salt & Pepper to taste

    For serving:

  • Sour Cream


    Preheat the oven at 200C. Peel and cut the beets in pieces, and place on an oven tray. Drizzle with olive oil, and add salt and pepper to taste. Place the tray in the oven to roast the beets.

    Rough chop the fennel, and keep some sprigs for garnish later. After roasting the beets for about 45 minutes, add the fennel to the tray and continue roasting. After 15-20 minutes the fennel will start browning, and beets will be ready too.

    Chop an onion, and sauté in olive oil on low to medium heat. Use a pot large enough for the soup. Add the cumin seeds, and stir regularly, to prevent burning. Once the onion is glazed, set aside.

    Take the beets and fennel out of the oven, and add to the OmniBlend jug. Add the onion and cumin too, and add 1 cup of stock (or just water, adding the sachets of stock later, if not using homemade stock). If using stock, make sure it's cold or lukewarm. Blending hot liquids can be risky as the vacuum the power creates in combination with the heat, can push the lid off. So rather leave the stock to cool down before blending.

    Add the lid, and start blending on low speed, increasing to high, for 90 seconds or more if desired.

    Return the soup to the pot, add the other cup of stock, and heat up.

    Serve with a dollop of sour cream and a sprig of fennel. Enjoy!


    This risotto is a super easy variation on the traditional risotto recipe, and the subtle carrot and ginger flavours make it an instant hit!

    Risotto is a labour of love, with a lot of stirring, however it’s an easy meal to cook. Thanks to the cooking time, the flavours have time to develop, making it real comfort food.

    Cashew milk is a fantastic ingredient to create a creamy texture that builds on the sweetness of the carrot, making this a delicious base for this risotto. Find the recipe for fresh homemade cashew milk here.

    Ingredients (serves 2):

  • 200 gram Carrots
  • 1 Sprig Rosemary
  • 1 Tbsp Butter

  • 1 ¼ C Cashew Milk
  • ½ cm Knob Ginger

  • 1 C Arborio Rice
  • 2 Onions
  • 2 Cloves Garlic
  • 3 Tbsp Butter
  • ½ C Dry White Wine
  • 1 C Arborio Rice
  • 1 Litre Vegetable Stock
  • Salt & black pepper for seasoning



    Slice the carrot, and heat butter in a pan over medium heat.


    Sauté the carrot with chopped rosemary over low to medium heat (add salt to taste), until soft and fragrant.



    Leave to cool down, and then add the carrot to the OmniBlend jug, add the cashew milk and ginger, and blend until you've reached a fluid thick creamy texture. Set aside for use in the last step of the risotto.

    Chop the onions and garlic, and heat the butter. Glaze the onion and garlic on low to medium heat, until softened.

    Add the risotto and stir to cover all rice grains with butter.

    Add the wine, cook and stir constantly, until it has almost completely evaporated.

    Add a ladle of the stock, cook and stir constantly, until it has almost completely evaporated. Then add the next ladle, until the stock is finished and the rice is cooked through.

    Add the carrot cashew mixture and black pepper to taste, and cook through until creamy and the liquid has evaporated.

    Ready to serve!

  • pumpkin-recipe

    Halloween is the occasion to bake all kinds of treats, mostly using American recipes. These often make use of canned pumpkin puree, which is widely available in the States, however not easy to get by in South Africa.

    No stress, it’s easy enough to make your own!


    Whole pumpkin or bag of prepared cut pumpkin


    Pre-heat your oven at 175C degrees. Clean and cut a whole pumpkin, or use a bag of ready prepared pumpkin pieces. Place the pieces on a baking sheet, and roast for 45 minutes, until fork tender.

    Remove from the oven, and leave to cool for a bit. Add the pieces to the OmniBlend jug, with 2 tablespoons of water, and start blending on low speed, increasing to high. Remove the cap from the lid, and use the tamper to move the mixture into the blades. Add more water (1 tablespoon at a time) if the mixture is too dry.

    Use the puree to bake this fabulous Halloween Masala Chai Pumpkin Cake.


    This Asian dish makes preparing a duck for dinner so easy, and you'll most definitely impress your guests! The juiciness and flavours are divine, and as it’s a slow cooking meal it takes a bit of time, but the steps are very simple. 

    The roasted cashew nuts bring out an incredible flavour and texture and combine very well with the prawns. The spice mix brings together the unique Asian flavours, and grinding the nuts, spices and raw veggies is quick and easy using the OmniBlend blender.

    Chilli is the one ingredient that is open for debate whether you’d want to use more or less, depending on your preference. This recipe is medium hot, as the coconut cream takes some of the heat out of the chillies.


    To cook the duck:

  • 1 Whole Duck
  • 4 Lime Leaves
  • 5 C Water
  • 1 ½ Tsp Salt

    For the Spice Mix:

  • 1 C Raw Cashew Nuts
  • 2 Tsp Coriander Seeds
  • 1 Tsp Caraway Seeds
  • 2 Thai Green Chillies (seeded)
  • Appr 8 cm Lemon Grass
  • 2.5 cm Ginger
  • 2 Garlic Cloves
  • 4 Shallots
  • 1 Tbsp Dried Shrimps
  • 1/3 to ½ C Duck Stock (from cooking the duck)

    To finish of cooking & for serving:

  • 1/3 C Coconut Cream
  • 1 – 1 ½ C Duck Stock (from cooking the duck)
  • Handful Fresh Coriander
  • Boiled Rice (Thai rice is delicious with this dish as it slightly aromatic)
  • Steamed Green Beans


  • Cut the duck into about 10 pieces, starting with the legs.
  • Put the duck flesh and bones into a large saucepan and cover with the water. Add the lime leaves and salt, and bring to the boil. Leave to simmer for about 40 minutes, until the meat is tender. Take the meat out, and leave the stock to cool.
  • Remove the duck bones, and discard. Skim off the fat from the stock and set the stock aside for use in the next steps. Return the duck meat to the empty sauce pan.
  • Soak the shrimps in a cup lukewarm water, set aside.
  • Toast the cashew nuts with the coriander and caraway seeds in a dry pan until fragrant and browned. Be careful not to burn the cashews.
  • Prepare the vegetables, and drain the shrimps.
  • Add the nuts and seeds to the OmniBlend jug, and add the other ingredients for the spice mix.
  • Remove the cap from the lid, and place the lid on the jug, to be able to use the tamper while blending. Start blending at low speed, increasing to medium and use the tamper to move the ingredients around until you’ve reached a smooth texture. Set aside.
  • Pour the spice mixture into the saucepan with the duck, and mix thoroughly. Add ½ Cup stock, stir well, and bring to the boil.
  • Simmer for around 20 minutes, adding small amounts of stock as required, to keep the sauce liquid and runny. You want to the duck to be very juicy.
  • Add the coconut cream, and heat through.

    The dish is now done, and ready to serve! Serve with fragrant white rice and steamed green beans, and garnish with fresh coriander.


    Making your own risotto is almost meditative. The smell of the onion and garlic, and the continuous stirring in the pot, are as relaxing as sipping a cocktail in a hammock… Well, sort of.

    In any case, never feel rushed making a risotto. A risotto is a labour of love, no rush, and as you’ve opened a bottle of wine for cooking, you might as well have a glass.

    This recipe is based on a recipe by the ever inspiring ladies of Give a Fork. The original recipe doesn’t use wine, so this can be left out as well. In this recipe we’ve used homemade Almond Milk, which is easy to make, and more natural than store bought.

    To make this an easy dinner with friends, simply double the ingredients and plan ahead, grilling the peppers beforehand. Once you have the roasted pepper milk ready, you can stir away while catching up.


  • 1 Red Pepper
  • 1C Almond Milk
  • 2 tbsp Olive Oil
  • 1/2C Arborio Rice
  • 1 Onion (chopped)
  • 2 Cloves Garlic (finely chopped)
  • 1/3C Dry White Wine
  • 2C Stock
  • Freshly Ground Black Pepper
  •  Parsley (for garnish)


    Move the oven tray to the top shelf, and preheat your oven to 260 degrees Celsius. Line a baking tray, and while the oven is heating up, half the pepper, deseed, and drizzle with olive oil. Place the halves on the baking tray, skin up.

    Roast the pepper for 15-20 minutes. Keep a close eye on them, as you want them charred not burnt.

    Remove from the oven and cover with foil while cooling (this process will allow the skin to come away from the flesh). Once they’re cooled, peel away the charred skin, and add the flesh to the OmniBlend jug. Add the almond milk, and blend on low speed until combined. Set aside.

    Heat a large skillet on medium heat, add the olive oil, and sauté the onion and chopped garlic until golden brown. Take this slowly, avoiding too much heat to prevent burning. You want the onion to glaze gently. Add the Arborio rice, and give it a good stir to coat all the rice granules. They should have a bit of a sheen to them.

    Now first add the wine, and once this has absorbed, add the stock ¼ cup at a time. It is important to be patient, only adding a little at a time, waiting for the liquid to be absorbed before adding more. Keep adding until all liquid is absorbed and the rice is soft. This will take about 30 minutes.

    Add 1/3 of the roasted pepper milk combination, stirring and cooking, and gradually add the remaining roasted pepper milk. This will create a creamy texture.

    Dish the risotto in 2 bowls, grind some fresh black pepper, and garnish with parsley.

    Buon appetito!

  • carrot soup

    This delicious carrot soup has a velvety texture, and beautifully developed flavours from the different vegetables. The great thing about soup is that it combines the high nutrional value of the various vegetables, meaning that you get a lot of key nutrients including vitamins and minerals. So not only does it taste good, it’ll do you good as well!



  • Drizzle of olive oil
  • 1 Small onion, chopped
  • 1 Celery stick with leaves, sliced
  • 1 Leek, sliced
  • 3 Small turnips
  • 2 Large carrots, sliced
  • 300 ml water
  • salt & pepper

    For serving:

  • Fresh cream
  • Parsley


    Heat a medium sauce pan, drizzle with olive oil, and then sauté the chopped onions, celery and leeks till slightly softened. Stir in the turnips, celery leaves and carrots. Season to taste. Add 300 ml of water and bring to a boil. Boil veggies till tender allow to cool slightly then transfer into the jug. Blend from low to high till smooth and serve immediately.

    A little cream makes the soup even more silky, and it’ll make you feel fuller for longer. Add some parsley for garnish to finish it off.


    Nothing like a hearty soup on a cold winter’s night! This Mexican Salsa Soup is a spiced up roast vegetable soup, which makes for a great side or starter at a Mexican themed party, or a quick mid-week meal using up leftover roast.

    Deep sweet flavours are developed after roasting the vegetables first, however if you’re into raw food, you can skip this step. For a raw soup blend all vegetables, and add some corn if you like some texture in your soup.


    The magic happens when you sprinkle the veggies with olive oil, and the Cape Herb & Spice Louisiana Cajun spice mix, and roast it at 200C for about 45 minutes. This spice mix is a perfect blend of Mexican spices, and gives your soup the bite that you’re looking for.


    Depending on whether you like your soup chunky or smooth, you can vary the way you’re blending the soup. Keep more veggies aside to pulse for a chunkier soup, or less when you prefer a smoother texture. We opted for a chunkier version to serve as a meal.


  • 1 large carrot (120 gram)
  • 200 gram pumpkin
  • ½ red & yellow pepper
  • small sweet potato (160 gram) )
  • 8 Romanita tomatoes
  • 2 tsp Cape Herb & Spice Louisiana Cajun spice mix
  • 2 cups water
  • 1 sachet chicken stock
  • ¼ C corn


    Preheat the oven at 200C. Chop the veg in equal sizes and spread on an oven tray in an even layer. Drizzle with olive oil and spices, and add salt & pepper to taste. Once your roast is ready, add ¾ of the veggies to the OmniBlend jug, and blend with water, stock, and ¼ cup of corn. Pour the soup in a pot.

    Add the remaining roast with 1/4 cup corn to the OmniBlend jug, and pulse just a few times until you’ve reached the desired texture. Add the chunks to the pot too.

    Prior to serving, heat up the soup, and serve with some corn and nachos.



    Bring Asian flavours to your plate with this super easy salad dressing for a hearty and wholesome weekday salad. 

    Don’t let the list of ingredients discourage you! You’ll probably find that you’ve got it all in your kitchen cupboard, and just chuck it all in the OmniBlend jug, and let your blender do the work for you.

    Ingredients (serves 4):

  • 1/4C peanut butter (no added sugar or salt) (you can substitute half with tahini)
  • 3 tbsp canola oil
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 2 cloves garlic
  • knob fresh ginger (2cm)
  • pinch chili flakes
  • handful fresh coriander leaves
  • Juice of 1 lime
  • 1 tbsp soy sauce (low in sodium)


    Add all ingredients except for the soy sauce and lime juice to the OmniBlend jug, and start blending on low, increasing to medium speed, for about 60 seconds. Now add the soy sauce and lime juice, and blend for a few seconds until mixed. Reason for leaving the lime juice and soy sauce out initially is that it’ll make a thicker consistency which helps blending a fine texture. For smooth textures, always blend from thick to thin, by adding more liquid later. 

    For the salad you can make it very easy for yourself, buying the ready prepared Woolworths Rainbow Salad. Simply divide the salad over the bowls, add some roasted cashew nuts, and drizzle the dressing over. Voila, that’s your dinner done!


    If you prefer to prepare your own veggies, finely chop red cabbage, carrot, red pepper and cucumber.

    This salad is excellent as a meal on its own, or serve as a side with prawns or chicken (for a non-vegetarian option), and quinoa.