Mira Weiner is an entrepreneur, food consultant and plant based advocate. Mira is passionate about conscious living, plant based nourishment and holistic healing. She’s a networker, creative cook and country pumpkin who hopes to inspire people to eat more plants which is better for the planet, animals and our bodies.
She’s used a combo of plant based nourishment and holistic therapies to kick start her healing journey with adrenal fatigue, burn out and anxiety. Mira is an original creative and loves recreating beautiful replacements for some of her favourite dishes that heal instead of hurt. You can connect with Mira on her website at www.miraweiner.com or on her Instagram @miraweiner.
Recipe by @miraweiner
Styling and photography @createcontentwithus
[divider]CLASSIC MOJITO[/divider]
Prep time: 5 minutes
Serves: 4
Ingredients
20ml agave syrup
250ml soda water
500ml Absolute Zero Nectar
Serve with:
Crushed ice
Lime slices
Fresh mint leaves
Method
- Place crushed ice, lime slices and mint leaves into a large jug. Using a wooden pestle or spoon smash the ingredients to bring out their flavours. Top with the soda water, Absolute Zero Nectar and agave syrup. Enjoy!
[divider]CORN “RIBS” WITH SMOKY CHIPOTLE AIOLI[/divider]
Prep time: 20 minutes (excluding time for soaking cashew nuts)
Cooking time: 15 minutes if using Air Fryer or 30 minutes if using oven
Serves: 4
Ingredients for the corn “ribs”
4 corn on the cobs, cut into 16 ribs
3 tbsp olive oil + extra if needed
2 tbsp lime juice
2 tsp garlic powder
2 tsp paprika
Pink Himalyan salt and black pepper to taste
Ingredients for the smoky chipotle aioli
1 cup raw cashews, soaked for 4 hours or overnight
½ cup water
¼ cup lemon juice
1 tsp onion powder
1 tsp garlic powder
½ apple cider vinegar with “the Mother”
¼ tsp chipotle paste
1/8 tsp ground white pepper
¼ tsp white miso (optional)
Pinch of Pink Himalayan salt
Serving suggestion:
Serve corn ribs with smoky chipotle aioli and freshly chopped parsley
Method for the corn “ribs”
- Be very careful cutting the corn, it takes some practise and you may need to use a few different knives until you get the hang of it. Stand the corn vertically upright and slice straight through the core, then slice again so you have 4 pieces of corn. Repeat until all the corn has been cut. Mix together the remaining ingredients in a bowl and dip the corn ribs into the marinade, cover generously. I used my Air Fryer on high at 204C for 12-15 minutes to make these but they can easily be baked as well in a preheated oven at 180C for 25-30 minutes. Once cooked they will naturally curve and bend to their desired shape.
Method for the smoky chipotle aioli
Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.
[divider]GRAPEFRUIT AND ROSEMARY MIMOSAS[/divider]
Prep time: 15 minutes
Serves: 4
Ingredients
250ml freshly squeezed grapefruit juice
500ml Absolute Zero
Serving suggestion:
Ice
Grapefruit segments
Fresh rosemary sprigs
Method
- Place ice into 4 glasses, top with ¼ cup grapefruit juice, ½ cup Absolute Zero, a fresh rosemary sprig and garnish the glass with a grapefruit segment.
[divider]SMOKY VEGAN BURGER WITH SWEET POTATO FRIES[/divider]
Prep time: 45 minutes
Cooking time: 1 hour + 15 minutes
Serves: 4
Ingredients for the BBQ sauce
1 cup sugar free tomato sauce
½ cup water
¼ cup apple cider vinegar with ‘the mother’
2 tbsp lemon juice
2 tbsp sweetener of choice (coconut sugar / maple syrup / agave syrup)
2 tbsp wholegrain mustard
3 tbsp tamari
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp coriander
½ tsp ground cumin
2-3 drops liquid smoke
Salt and pepper to taste
Ingredients for the burger patty
1 cup black beans, cooked + drained (no liquid)
1 cup sweet potato or butternut, peeled + steamed
2 cups mushrooms, roughly chopped
Half a red onion, roughly chopped
¼ cup walnuts
1 garlic clove, grated
4 tbsp brown rice flour
1 tbsp olive oil
1 tbsp tomato paste
1 tbsp coconut aminos
1 tbsp tamari (can sub soy sauce)
1 tsp ground cumin
½ tsp smoked paprika
Salt + pepper to taste
Ingredients for the sweet potato fries
2 large sweet potatoes, cut into long strips
2 tbsp olive oil
1 tsp onion powder
½ tsp garlic powder
¼ tsp smoked paprika
Pink Himalayan salt + black pepper
Serve with:
Rolls of choice
Greens, lettuce or rocket
Caramelised onions or pickled onions
Guacamole or avo slices
Vegan mayo
Cucumber ribbons
Tomato slices
Method for BBQ sauce
Combine all ingredients together in a blender or Nutribullet and blend until smooth. Pour mixture into a pot and simmer on low heat for 10-15 minutes until the sauce begins to thicken.
Method for the burger
Heat the olive oil in a pan and add the onions, cook for a few minutes. Add the garlic, ground cumin, smoked paprika and a pinch of salt to the pan. Cook until the onions start to soften, add the mushrooms and continue cooking for a few minutes until the mushrooms begin to brown. Add the tomato paste, coconut aminos, tamari and black pepper. Set this mixture aside. To a food processor, add the black beans (make sure they are dry and don’t have excess liquid) and walnuts. Pulse a few times, you don’t want a smooth mixture but you want the beans and nuts to break down a bit so they are still a little chunky but some bits are softer and broken up like a crumble. It adds to the texture of the patty. Remove from food processor and set mixture aside. Then place the steamed sweet potato or butternut into the food processor along with the cooked onions and mushroom mix. Pulse a few times so that the mixture combines but isn’t smooth – this is the mix that will bring all the flavour to the patty. In a bowl, combine the two mixtures together and add the brown rice flour. If your mixture is too wet, add a bit more flour and gently mix everything together. Wet your hands and then shape the mixture into 4 burger patties. The mixture will make 4 large burger patties but you can make 6-8 smaller ones too. The burger patties can then be Air Fried, baked in the oven or cooked on a non-stick pan. Make sure to flip the burgers over gently so that they cook through on both sides. I Air Fried these burgers on high at 204C for 15 minutes, turning them over at the halfway mark and didn’t use any oil. But if you are going to bake them or cook them I would suggest brushing them with olive oil beforehand. I added the BBQ sauce onto the burger patty when serving but the BBQ sauce can also be used to baste the burger while cooking.
Method for sweet potato fries
Mix together the olive oil, spices, salt and pepper in a large bowl. Add the sweet potato strips to the bowl and make sure each piece is generously coated with the oil and spices. The sweet potato can either be Air Fried on high at 204C for 10-15 minutes or baked in a preheated oven at 180C for 25-30 minutes. Cooking times vary depending on your Air Fryer or oven, best to flip the fries over at the halfway mark of cooking time.
[divider]STRAWBERRY & LAVENDAR SPRITZER[/divider]
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients for homemade strawberry syrup
500g frozen strawberries
2 tbsp pure maple syrup or coconut sugar
Ingredients for spritzer
60ml homemade strawberry syrup
250ml soda water
500ml Absolute Zero Nectar
Serving suggestion:
Ice
Fresh lavender flowers
Method for homemade strawberry syrup
- Combine strawberries and maple syrup or coconut sugar into a saucepan, bring to the boil and then lower the heat. Simmer for 25-30 minutes and allow to cool. Strain the mix and use the syrup for the spritzer. A little waste free hack – keep the strawberry pulp in a glass jar and refrigerate, it’s delicious served onto of plant based yoghurt with crunchy granola as a great breakfast treat!
Method for spritzer
- Place 1 tbsp of homemade strawberry syrup into the bottom of a glass, fill with ice, top with ¼ cup soda water and ½ cup Absolute Zero Nectar. Enjoy!
[divider]SPICY PASSION FRUIT SANGRIA[/divider]
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients for spicy passion fruit compote
Pulp from 8 granadillas
1 cinnamon stick
2 star anise
Ingredients for sangria
60ml spicy passion fruit compote
1 pineapple, peeled and cut into triangles
250ml sparkling water
500ml Absolute Zero
Serving suggestion:
Ice
Fresh mint
Cinnamon quills
Star anise
Method for spicy passion fruit compote
- Place all ingredients into a small pot and cook for 5 minutes on high. Then turn heat down to low and simmer for 15 minutes. Allow to cool.
Method for sangria
- Place ice, pineapple pieces, spicy passion fruit compote, cinnamon quills and star anise into a large jug. Pour over sparkling water and Absolute Zero. Serve cold and enjoy!
[divider]COCONUT & LIME PANNA COTTA WITH STRAWBERRY COULIS[/divider]
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients for the panna cotta
2 cups full fat coconut milk
¼ cup pure maple syrup
3 tbsp fresh lime juice
1 tsp lime zest
1 tsp vanilla extract or half a vanilla pod
1,5 tsp agar agar
Ingredients for the strawberry coulis
175g frozen or fresh strawberries
2 tbsp pure maple syrup
1 tbsp lime juice
Serving suggestion:
Serve with freshly sliced strawberries
Method for the panna cotta
- Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan. Bring to a gentle simmer and make sure the mixture doesn’t boil. In a small bowl, mix the agar agar powder with a little bit of room temperature water to form a milky white liquid. Add to the saucepan and continue to mix for 3-4 minutes. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.
Method for the strawberry coulis
- Combine all the ingredients together in a small pot and bring to a boil for 5 minutes. Turn the heat down and simmer for 15-20 minutes. Allow to cool and blend until smooth. Strain the mixture and divide evenly across the 4 refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.
VEGAN LOADED NACHOS[divider]VEGAN LOADED NACHOS[/divider]
Prep time: 40 minutes
Cooking time: 40 minutes
Serves: 4-6
Ingredients for the refried beans
2 cups black beans, cooked
1 onion, finely chopped
4 small garlic cloves, grated
2 tbsp olive oil
2 tsp ground cumin
1 tsp tamari (can sub soy sauce)
½ tsp adobo or chipotle paste (can sub with chilli paste)
¼ tsp smoked paprika
Pinch of pink Himalayan salt and pepper
Ingredients for mushroom and walnut ground ‘meat’
1 punnet brown portobello mushrooms (250g), finely chopped
½ cup walnuts, finely chopped
¼ cup olive oil
2 tbsp lemon juice
2 tsp ground cumin
2 tsp paprika
2 tsp garlic powder
2 tsp mixed dried herbs
½ tsp black pepper
½ tsp Pink Himalayan salt
Pinch of chilli flakes (optional)
Ingredients for cashew sour cream
1 cup raw cashews, soaked overnight or for minimum 4 hours
½ cup water
4 tbsp lemon juice
1 tsp onion powder
1 tsp pure maple syrup
½ tsp garlic powder
½ tsp apple cider vinegar with ‘the Mother’
¼ tsp white miso
¼ tsp jalapeno relish
Pink Himalayan salt to taste
Ingredients for creamy guacamole
1 avocado
¼ cup fresh coriander leaves
3 tbsp lemon juice
2 tbsp olive oil
Pink Himalayan salt to taste
Pinch chilli flakes (optional)
Splash of water if needed
Ingredients for pico de gallo
½ red onion, finely chopped
2 tomatoes, finely chopped
Handful coriander, finely chopped
Generous squeeze of lime juice
Salt and pepper to taste
Serve with:
Organic corn chips
Shredded iceberg lettuce
Salsa verde
Pickled jalapenos
Fresh coriander
Lime wedges
Method for the refried beans
Heat the oil in a pan, add the onions and cook for a few minutes. Add garlic, ground cumin, smoked paprika, salt and pepper. Cook until the onions start to brown then add the black beans, tamari and adobo/chipotle paste. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon. You want the mixture to be creamy. Season with salt and pepper. Set aside.
Method for mushroom and walnut ground ‘meat’
Preheat the oven to 175C and line a baking tray with parchment paper. In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper. In a separate bowl, combine the mushrooms and walnuts. Pour the marinade over the mushroom and walnut mix, toss to combine. Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides. Remove from oven and set aside.
Method for cashew sour cream
Combine all the ingredients together in a blender or Nutribullet and blend until smooth. Can be stored in a glass jar and refrigerated for 2-3 days.
Method for creamy guacamole
Peel the avo and remove the pip. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.
Method for pico de gallo
In a bowl, combine all the ingredients together and mix through.