Vegetarian Archives - Page 2 of 3

Black Bean & Green Chilli Spread

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Chicken Caesar Salad

Preparation time: 10 minutes

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Black Bean & Green Chilli Spread

Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy

136kcal

244kcal

Fat

3.7

of which Saturates

0.25g

0.44g

Carbohydrates

17.4g

31.2g

of which Sugars

3.8g

6.7g

Fibre

8.7g

15.6g

Protein

7.5g

13.4g

Sodium

0.5g

0.89g

PER 100G

PER SERVING

INGREDIENTS

400g can black beans, drained and rinsed (240g)

½ small red onion, finely diced (30g)

1 clove garlic, grated (3g)

1 green chilli, ½ finely chopped, ½ finely sliced, or to taste (20g)

Juice 1 lime (10g)

1 tsp ground cumin (2g)

Small bunch coriander, a few leaves reserved for garnish (4g)

4 Multigrain Rye Crispbread (48g)

METHOD

Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.
Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves.

Ryvita topped with a roast cauliflower salad and hummus

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

One pan breakfast hash

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation time: 10 minutes

Ryvita topped with a roast cauliflower salad and hummus

Preparation Time: 35 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1980

529

Energy (kcal)

473

124

Fat

29.6

7.9

of which Saturates

4.1

1.1

Carbohydrates

29.6

7.9

of which Sugars

10.0

2.7

Fibre

13.4

3.6

Protein

15.6

4.2

Sodium

566mg

151mg

PER 100G

PER SERVING

INGREDIENTS

150g finely chopped cauliflower

100g finely chopped red capsicum

1 teaspoon olive oil

½ teaspoon ground turmeric

1 tablespoon finely chopped curly parsley

1/3 cup (80g) Yumi’s hummus

2 Ryvita Multigrain crispbreads

1 tablespoon pepitas

METHOD

Preheat oven 200C degrees
Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.

Ryvita topped with cottage cheese, chopped spinach and parsley

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Turmeric grilled paneer, pepper and herby yogurt

Preparation time: 30 minutes

Ryvita topped with cottage cheese, chopped spinach and parsley

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1040

291

Energy (kcal)

250

Fat

2.2

of which Saturates

4.2

1.2

Carbohydrates

of which Sugars

3.9

1.1

Fibre

8.9

2.5

Protein

5.6

Sodium

887mg

248mg

PER 100G

PER SERVING

INGREDIENTS

3/4 cup (150 g) frozen chopped spinach (thawed)

1/3 cup (65g) cottage cheese

1 stick (100g) trimmed celery, diced finely

1 tablespoon parsley, chopped finely

1/2 teaspoon finely grated lemon rind

1/2 teaspoon ground cumin

2 Ryvita Original crispbreads

10g Parmesan cheese

METHOD

Squeeze the thawed spinach between two pieces of paper towel to remove any excess water. Transfer to a bowl and stir in the cottage cheese, celery, parsley, preserved lemon and ground cumin.
Spoon the spinach mixture on to two Ryvita crispbreads and top with finely grated parmesan.

One pan breakfast hash

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita topped with a roast cauliflower salad and hummus

Preparation time: 35 minutes

Dippy Egg and Vegemite Soldiers

Preparation time: 10 minutes

One pan breakfast hash

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1980

441

Energy (kcal)

473

105

Fat

10.2

2.3

of which Saturates

0.4

Carbohydrates

55.4

12.3

of which Sugars

4.1

0.9

Fibre

16.3

3.6

Protein

29.8

6.6

Sodium

171mg

40.3mg

PER 100G

PER SERVING

INGREDIENTS

1 tablespoon olive oil

2 cups (100g) finely sliced Chinese cabbage (wombok)

50 g baby spinach leaves, sliced

200g canned brown lentils, drained

6 (30g) cherry tomatoes, halved

1 egg, whisked

1 tablespoon finely chopped chives, to garnish

2 Ryvita Original crispbreads

METHOD

Heat the olive oil in a small pan over a medium heat and add the Chinese cabbage and spinach leaves. Stir until the leaves are wilted, then add the brown lentils and cherry tomatoes. Season with sea-salt and freshly ground black pepper. Pour over the whisked egg and cook for a further minute.
Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.

Choc Avocado Blitz with toasted coconut and peaches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation time: 5 minutes

Whipped Feta, Thyme & Honey

Preparation time: 10 minutes

Choc Avocado Blitz with toasted coconut and peaches

Preparation Time: 5 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kj)

1240

642

Energy (kcal)

297

154

Fat

19.4

of which Saturates

4.4

2.3

Carbohydrates

208

10.8

of which Sugars

16.0

8.3

Fibre

12.7

6.6

Protein

4.5

2.3

Sodium

35mg

18mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) ripe avocado

1 tablespoon honey

1 teaspoon vanilla bean paste

2 tablespoons raw cacao powder or Dutch cocoa, plus extra for dusting

1/2 (75g) ripe peach, diced

1 tablespoon (5g) toasted coconut flakes

2 Ryvita Original crispbreads

METHOD

Put the flesh of the avocado, honey, vanilla and cacao powder into a small food processor or blender and blitz to a smooth puree. Spoon into two small glass parfait dishes; top with the diced peach and coconut flakes.
Slice Original crispbreads into triangles and serve on top of the dessert; sprinkle with a little extra cacao powder.
Seasonal: You can use tinned peaches or other seasonal fruit as a garnish

Banana and peach ice-cream sandwiches

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Choc Avocado Blitz with toasted coconut and peaches

Preparation time: 5 minutes

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation time: 10 minutes

Banana and peach ice-cream sandwiches

Preparation Time: 60 minutes

Number of Servings: 6

Recipe by Ryvita

Energy (kj)

1310

417

Energy (kcal)

312

102.2

Fat

1.7

0.5

of which Saturates

0.6

0.2

Carbohydrates

61.8

19.7

of which Sugars

38.1

12.1

Fibre

8.5

2.7

Protein

6.1

1.9

Sodium

469mg

149mg

PER 100G

PER SERVING

INGREDIENTS

3 large (900g) over ripe bananas

3 large ripe peaches, peeled and diced

170g Greek style yoghurt (regular fat)

2 tablespoons maple syrup

1 teaspoon vanilla bean paste

1 teaspoon lemon juice

12 Ryvita Original crispbreads, cut in half

METHOD

Line a 15 X 25cm baking tin or container with baking paper.
Put bananas, peaches, yoghurt, maple syrup, vanilla and lemon juice in a food processor or blender and blend to a smooth puree. Pour the puree into the prepared tin; freeze overnight.
Turn the ice-cream out on to a clean surface, remove the paper and cut into squares to match the size of the halved Ryvita’s. Sandwich a square of ice-cream between two halves of crispbread; store in the freezer until ready to serve.
Alternatively, the ice-cream can be cut into squares and stored in a container in the freezer. Remove individually and sandwich between crispbreads when required.
The peaches can be replaced with mango, raspberries or strawberries depending on the season.

Mexican-Ryvita salad bowl

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Chicken, Leek & Mushroom Pie with Ryvita Crumb Crust

Preparation time: 60 minutes

Mexican-Ryvita salad bowl

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

2320

496

Energy (kcal)

554

118.5

Fat

32.2

6.9

of which Saturates

4.9

Carbohydrates

40.3

8.6

of which Sugars

7.3

1.6

Fibre

24.9

5.3

Protein

13.4

2.9

Sodium

480mg

100mg

PER 100G

PER SERVING

INGREDIENTS

1/2 large (160g) ripe avocado

1 teaspoon finely chopped pickled jalapeno chillies

1/2 tablespoon lime juice

1 tablespoon olive oil

1 baby (100g) cos lettuce, trimmed

1/3 cup (80g) canned corn kernels

1/3 cup (80g) drained red kidney beans

2 Ryvita Multigrain crispbreads, broken into pieces

1 lime, cut into wedges

1/2 red chilli, sliced finely

METHOD

Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper.
Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.
Serve with lime wedges and a scatter of sliced chilli.
(If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.)

Folded omelette with a crushed Ryvita filling

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1170

399

Energy (kcal)

279.6

95.4

Fat

13.7

4.7

of which Saturates

5.3

1.8

Carbohydrates

19.5

6.7

of which Sugars

8.3

2.8

Fibre

2.7

Protein

5.1

Sodium

801mg

273mg

PER 100G

PER SERVING

INGREDIENTS

1/2 teaspoon Moroccan spice mix

1 small (70g) carrot, peeled and grated

1 stick (100g) celery, diced finely

2 tablespoons finely chopped parsley

2 Ryvita Multigrain crispbreads

2 organic eggs

1 teaspoon butter

Extra parsley leaves, to garnish

METHOD

In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.
Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.
Heat the butter in a small non-stick omelette pan over a medium heat. When the butter has melted and is beginning to bubble, pour in the whisked eggs and swirl around the pan to ensure an even coverage. Cook for a few minutes or until the underside of the omelette is golden brown. Arrange the carrot mixture along the centre of the omelette and fold over.
Transfer omelette to a warm plate; serve with remaining crispbread and a scatter of fresh parsley leaves.

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Mexican-Ryvita salad bowl

Preparation time: 5 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Ryvita with smashed avocado, cherry tomatoes and crumbled feta

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1630

690

Energy (kcal)

389.6

164.9

Fat

30.3

12.8

of which Saturates

5.7

2.4

Carbohydrates

5.9

of which Sugars

2.3

Fibre

17.3

7.3

Protein

7.4

3.1

Sodium

81mg

34mg

PER 100G

PER SERVING

INGREDIENTS

1/2 medium (125g) ripe avocado, flesh diced

1 teaspoon lemon juice

1 teaspoon olive oil

2 Ryvita Multigrain crispbreads

1 trimmed (12g) spring onion, sliced finely

4 (20g) cherry tomatoes, quartered

1 tablespoon (10g) crumbled feta

1 teaspoon sesame dukkha

METHOD

Put the diced avocado into a bowl with the lemon juice and olive oil; season with sea-salt and freshly ground black pepper. Stir gently to combine ingredients.
Spoon the avocado onto two crispbreads; top with spring onion, tomatoes, feta and dukkha.
Option: Add a poached egg for extra protein

Ryvita topped with smooth ricotta, raspberries and grated dark chocolate

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Chocolate and Coconut Spread with Raspberries & Coconut Flakes

Preparation time: 15 minutes

Frozen Chocolate Banana ‘Ice Cream’

Preparation time: 10 minutes

Ryvita topped with smooth ricotta, raspberries and grated dark chocolate

Preparation Time: 5 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

1511

472

Energy (kcal)

361

113

Fat

5.3

of which Saturates

10.6

3.3

Carbohydrates

9.7

of which Sugars

Fibre

8.7

2.7

Protein

15.6

4.9

Sodium

244mg

76mg

PER 100G

PER SERVING

INGREDIENTS

120g smooth ricotta cheese

1 teaspoon vanilla bean paste

2 Ryvita Original crispbreads

125g raspberries

50g strawberries, diced

5g shaved dark chocolate

1 teaspoon honey

Mint leaves, to garnish

METHOD

In a small bowl, combine the ricotta and vanilla bean paste. Spread the mixture over 2 crispbreads; top with raspberries, strawberries and chocolate and drizzle with honey. Sit one Ryvita on top of the other and serve with a sprig of mint.
Substitute in other seasonal fruits as desired.