We hear you, "what IS Adobo?". Inspired by our filipino heritage we recreated Adobo, which is traditionally a dish made with pork marinated in a mix of soy sauce, vinegar, and garlic until tender and flavoursome. Instead of pork we recreated this classic with pull-apart jackfruit for all the Knowrish Well fam to enjoy in a delicious Mexi-Filipino fusion dish!

Here's why we LOVE this dish so much:

• It tastes ridiculously good
• Super filling with tonnes of fibre thanks to the quinoa & black beans
• Nails a variety of textures with crunch added from Knowrish Well Maple Bacon Coconut Chips and creaminess thanks to fresh guacamole
• Balanced, nourishing and totally customisable
• Did we mention how delicious this is?!

Last year we took an amazing trip to the Philippines and fell in love with so many of the flavours in the staple dishes they cook. We knew Adobo was something that was crying out to be made into a vegan friendly option and with the help of jackfruit which has a similar pull apart texture to pork we've made it a reality. Aside from the jackfruit, this dish is pretty straight forward to put together - boil your quinoa, mash your avocados, grill your corn/capsicum/mushrooms/any vegetables you like and wash your fresh leafy greens. Then give a generous sprinkle of Knowrish Well Maple Bacon Coconut Chips for a smokey taste and crunch that'll help drive that Mexican element home. 

The final step is the vegan friendly adobo jackfruit and mushroom which will have a salty and slightly sour flavour. Because 'adobo' is named more or less due to the cooking technique/marinade involved in the preparation, you could adobo anything. We used tinned jackfruit but if you can't find any at your local shops you could definitely adobo tofu or vegetables like eggplant that would really soak up the marinade and go tender. 

Get excited over the magic that is adobo and if you try the recipe be sure to tag us @knowrishwell #knowrishwell on Instagram. We'd love to see how you made this recipe yours!  

ADOBO BURRITO BOWL

VEGAN - GLUTEN FREE - DAIRY FREE

MAKES: 1-2 SERVES

MAKE TIME: 30 min

INGREDIENTS

ADOBO MIX

1 can jackfruit (brine or water)

3 big brown field mushroom, cubed

1/3  cup Knowrish Well Maple Bacon Coconut Chips, leave a tablespoon for garnish

3 cloves of garlic

1 tsp garlic powder

1 tsp black pepper

1 ¼ tsp tapioca starch

3 tbsp white vinegar

2 tbsp tamari sauce

3-4 dried bay leaves

2 tsp brown sugar

2 tbsp extra virgin olive oil or coconut oil

¼ cup water

OPTIONAL:

Avocado

1/2 cup quinoa, cooked

Capsicum, corn, grilled

Fresh greens

Lime

MAKE

1. Drain and rinse jack fruit
2. Mix all liquid Adobo ingredients into a pan and add the jackfruit
3. Let simmer then add mushroom and diced Knowrish Well Maple Bacon Coconut Chips
4. Remove jackfruit and mushroom from the pan once tender and when liquid has been reduced to ¾ amount in pan
5. Sprinkle brown sugar and reduce the remaining the liquid in the pan
6. Coat the reduced marinade over the jackfruit/mushroom mixture and serve up with any choice of your optional add ins to make the bowl healthy & complete!

This could be our best tasting clean treat yet. We've called it. This raw vegan take on the classic Banoffee with a twist went down like hotcakes - except of course they weren't, they were better. Moth to a flame, when we walked out of the kitchen to offer them up to the rest of the team they were gone in minutes. 

If you've ever had a Banoffee Pie then you'll have come to appreciate this amazing banana-caramel combination. Its sweet, amazingly decadent but somehow manages not to overwhelm with too much richness. To pay homage to one of our favourite desserts ever, we knew we had to create a gluten free, vegan version that anyone could happily sink their teeth in. The tarts are made up of three components: the Sea Salt Caramel Coconut Chips infused base, the caramel-coffee-ish velvety filling, and the toppings (fresh banana slices, pecans, and a little shaving of dark chocolate). 

As we alluded to, this raw vegan Banoffee tart features the most smooth, luscious filling. Imagine a combination of dates, cashews, Sea Salt Caramel Coconut Chips, Shroom Brew Super Latte, almond milk and vanilla bean extract - it's an undeniably enticing mix. This recipe requires a little prep work so we've separated directions out in stages to make it easier to follow. We know you're going to absolutely love this clean treat! Be sure to tag us @Knowrishwell #KnowrishWell so we can see how you went!

BANOFFEE BREW TART

GLUTEN FREE -  VEGAN - RAW

SERVES: 1 large tart or 4 mini tarts

MAKE TIME: 45 min (excluding soak/freeze time)

INGREDIENTS

CRUST

1 cup desiccated coconut
1 1/2 cups Knowrish Well Sea Salt Caramel Coconut Chips
1 ¼ cup pitted dates
1 tbsp rice malt syrup
2 tsp coconut oil
1/8 tsp salt
1 cup pecans

FILLING

2 cups pitted dates
1 ½ cup raw cashew nuts
1 tsp Knowrish Well Shroom Brew Super Latte
¾ cup Knowrish Well Salted Caramel Coconut Chips
400ml almond milk
1 tsp vanilla bean extract
1 tbsp extra virgin coconut oil
1 ¼ tsp corn starch

TOPPINGS

3 medium size bananas
Pecans
Dark chocolate shavings

MAKE

STAGE ONE (PREP)

1. Place cashew nuts and dates from Filling ingredients in a bowl. Soak and cover with hot water and leave for at least 4 hours or overnight.
2. Place all Crust ingredients in a food processor and blend until well combined. Press the crust mixture in an 18 cm tart tin or 4 mini tart tins and chill for an hour or more to set. 
3. Drain cashew nuts and dates (from Step 1) before putting in a food processor. Add the remaining filling ingredients and process until smooth.

STAGE TWO (ASSEMBLE)

1. Spread the caramel filling on to the chilled crust and leave ½ cm from top of tin rim for the toppings. Refrigerate for 1-2 hours.
2. Decorate your tart/s with fresh sliced banana, pecans, and dark chocolate shavings.

STAGE THREE (DEVOUR THEM!)

Now this is what we call soul food - nourishing, plant based goodness that doesn't take four goes to nail. This Coconut Turmeric Vegan Curry is the kind of recipe that makes your stomach feel like its being given a warm hug and really, who doesn't love a cuddle? 

Curries, or rather people when thinking about making curries always seem to suffer the same symptom - a general anxiety/apprehension. Fears that the flavour will be too bland, the texture won't be the *goldilocks* consistency of not too runny, not too thick, or that it'll take painstaking hours to make it from pot to plate are just some of the common misconceptions this amazingly tasty dish gets wrongfully accused of. You only need to make this super tasty, nutritious and down right easy curry to know all your fears are for nothing! 

If you happen to be missing some of the spices then you can easily swap them out for a store-bought curry paste if you like. Just make sure to fry off the curry paste first for a minute to bring the flavours of the spices out before adding in the vegetables! Likewise, if you don't have all the vegetables you can always put in other vegetables to suit your fridge. Eggplants, red capsicums, cauliflower or broccoli are all beautiful in curries are can easily be added in! 

We couldn't resist serving up this recipe in our Knowrish Well Coconut Bowls because seriously what doesn't look even BETTER in a coconut bowl?! And not to be outdone, our Turmeric, Lime & Ginger Coconut Chips make a very loving appearance sprinkled on top. Not just a delicious snack, these bad boys make a crunchy, savoury topping that compliments the flavour of this curry so well. 

Curry is the kind of dish that you can make loads of and NOT get sick of your left overs so if your like us, make a big batch you can keep in the fridge for your lunches. We suggest storing for up to a week in the fridge. Time to get past your fears and get to making this delicious, heart warming curry instead!

COCONUT TURMERIC CURRY

GLUTEN FREE - VEGAN 

PREP & COOK TIME: 1 hr

SERVES: 2-3

INGREDIENTS

1 tbsp coconut oil
2 garlic cloves, sliced
1 cm ginger, grated
1 brown onion, sliced
1 tsp turmeric powder
1 tsp garam masala curry powder
1 tsp cumin powder
1 tsp coriander seeds
2 carrots, chopped
1 can chickpeas
1 medium sweet potato, chopped
1 can coconut milk
1 can diced tomatoes
1 cup spinach, roughly torn
1 lime, quartered
handful fresh coriander
1/3 cup Knowrish Well Turmeric Lime & Ginger Coconut Chips
sprinkle of black sesame seeds (optional)

MAKE

1. Heat coconut oil in a large pot on medium heat, add garlic, ginger, brown onion, herbs & spices and simmer until onions have browned.
2. Add carrots, chickpeas, sweet potato, coconut milk and diced tomato and stir well. Cover and cook on medium heat for 30 mins.
3. Before serving, mix the spinach through. Dress each bowl with fresh coriander, fresh lime juice and Knowrish Well Turmeric Lime & Ginger Coconut Chips.

STEAAAKKKKKKKSSSSSSS! Gloriously good vegan 'steaks'!

Now to be fair, tofu is not something that people get heavily excited about because its perception is that it is bland. In fact, we don't half blame you if you think that. But we're firm believers of don't judge a book by its cover, or in this case, don't toss the ingredient before trying it in a kick-ass recipe. Tofu need not be bland when you pair it with some amazing ingredients and completely transform it. Here, we happily arrive at this: Spiced Coconut Crusted Tofu Steaks. Its a vegan incarnation of the old 'meat and veg' dinner that'll provide not only a couple serves of vegetables but a whole lot of protein, healthy fats and most importantly, FLAVOUR.

Just look at these golden crusted steaks! The key component to this masterpiece is the Turmeric, Lime & Ginger Coconut Chips. Not only do they provide MCT (medium chain triglycerides) healthy fats and texture but also some much needed flavour to counter the tofu. We simply grabbed a large handful of the chips and crushed them into smaller pieces with a pestle and mortar. If you don't have one of these handy though you can easily cover the coconut chips in a tray with some baking paper and bash them lightly with a rolling pin. Don't worry about getting the chips to too fine a consistency, you want the 'crumb' a little bit more course for the crunch factor!

To finish off our 'meat' and veg recipe, we served our tofu steaks with baby carrots and red capsicum roasted in extra virgin olive oil and salt. Coconut oil would also work well too though. This recipe is perfect to throw together last minute with minimal prep involved. All flavour, no fuss!

Coconut chip lovers, explore our other coconut chip recipes after you try this one!

SPICED COCONUT CRUSTED TOFU STEAKS

GLUTEN FREE - VEGAN

SERVES: 2-4

PREP & COOK TIME: 20 min

INGREDIENTS

1 red capsicum, sliced

handful Baby carrots

1 red onion, sliced

Fresh baby spinach leaves

Olive oil

1 cup Knowrish Well Turmeric, Lime & Ginger Coconut Chips

2 tbsp tomato paste

1 tbsp maple syrup

1 tbsp tamari sauce

1 tsp sesame oil

1 tbsp water

1 block extra firm tofu

2 tbsp coconut oil

MAKE

1. Place the sliced vegetables (apart from spinach leaves) on a lined baking tray, drizzle with oil and bake in the oven at 175°C for 15 minutes.
2. Using a mortar and pestle, crush the coconut chips until they resemble crumbs, then place in a bowl and aside.
3. Add sauce ingredients to a bowl and mix well to combine.
4. Slice the tofu into slices and dip each slice into the sauce mixture, then into the coconut crumb mixture, repeat this step with all the tofu slices.
5. Heat a large saucepan with coconut oil, place in the crumbed tofu and fry until both sides are golden and heated through, approx. 5 minutes on each side. Once they have cooked place them on a paper towel.
6. Remove the roasted veg from the oven and combine with baby spinach leaves, toss together and drizzle with olive oil and serve with crumbed tofu.

Converting meat dishes into vegan friendly versions can definitely be challenging, especially if mock meats just aren't your thing. Let's be honest, sometimes mock meat freaks us out (we still can't get our heads around mock fish!). Our advice: take some creative culinary licence and figure out a wholesome veggie version. 

These Oriental Cauliflower 'Wings' do exactly that: tender, tasty, and full of zingy flavour with the help of our Turmeric, Lime & Ginger Coconut Chips. They're not weirdly textured but still completely vegan and gluten free. 

To top it all off, an oriental inspired dipping sauce which is sweetened with some maple syrup to balance the flavours out. You could easily add some Sriracha too if you want a bit more heat with your wings for an even more authentic experience. 

ORIENTAL CAULIFLOWER 'WINGS'

GLUTEN FREE - VEGAN

SERVES: 3-4

PREP TIME: 30 min

BAKE TIME: 20 min

INGREDIENTS

1 Small Cauliflower

BATTER

½ cup All Purpose Gluten Free Flour, sifted

½ cup + 1 tbsp. Almond Milk

¼ tsp. Sea Salt

½ tsp. Ground Black Pepper

½ tsp. Garlic Powder

¼ tsp. Cayenne Powder

½ cup Knowrish Well Turmeric, Ginger & Lime Coconut Chips

½ cup Gluten Free Bread Crumbs

 SAUCE

3 tbsp. Maple Syrup

2 tbsp. Gluten Free Tamari Sauce

¼ tsp. Ginger Powder

¼ tsp. Ground Black Pepper

DIRECTIONS

1. Preheat oven to 190⁰C.
2. Cut cauliflower in medium rosettes and give them a rinse. Make sure you pad them dry, since the batter won’t stick to the cauliflower when wet.
3. Make batter by whisking together all batter ingredients, EXCEPT for coconut chips and bread crumbs.
4. Crush coconut chips in a bowl with a spoon, or with mortar and pestle until small and combine with bread crumbs.
5. Dip cauliflower in batter, then roll in coconut chip mixture and place on a lined baking tray.
6. Bake battered and crumbed rosettes for about 20 minutes or until golden and crispy.
7. In the meantime, make sauce by combining all ingredients thoroughly.
8. Serve cauliflower hot and with dipping sauce.