Recipes

Chef’s brown lentil salad

Chef’s brown lentil salad

Brown Lentil Salad 250g brown lentils soaked overnight 1 medium onion diced fine 1-2 cloves garlic crushed 1 tblsp Dijon mustard 150ml white wine vinegar 200ml good olive oil salt & pepper 3 bay leaves Drain lentils, place in a pot & cover with cold […]

Fennel Fridays & other crowd pleasers

Fennel Fridays & other crowd pleasers

Peter Clarke, head chef of the award-winning Vintners Bar & Grill in the Barossa Valley, South Australia, gave us this lesson on some basic crowd pleasers anyone can make. “The Asian Dressing goes with absolutely anything, from salad to dipping sauce. You can make a […]

Thai Coconut Rice with Tofu & Red Peppers

Thai Coconut Rice with Tofu & Red Peppers

Creamy rice is studded with colorful edamame and red peppers, plus chunks of chewy tofu. Serves 8 Ingredients 1 package extra firm tofu 2 tbsp lite soy sauce 1 can (425g) coconut milk 1 cup white basmati rice 1 cup diced red bell pepper (about […]

Three Bean Quinoa Chili

Three Bean Quinoa Chili

Nearly everyone loves chili, and this thick, chunky version is loaded with three different types of beans, as well as protein-rich quinoa. Be sure to include plenty of sides: cashew sour cream, chopped spring onions, cilantro, lime wedges and vegan cheese. If you prefer to cook […]

I’ll take pot luck: Creamy Pumpkin, Sage and Walnut Pasta Bake

I’ll take pot luck: Creamy Pumpkin, Sage and Walnut Pasta Bake

This satisfying pasta casserole channels all the flavors of autumn: pumpkin, sage, warm spices and toasted nuts. Make this fully healthy plant-based by sautéing the onion and garlic in a little water instead of oil. Serves 8 as a main course or about 12 to 14 as […]

Bring on the black beans

Bring on the black beans

Black bean disclaimer here: I am crazy about black beans and promote these little nutrient powerhouses at every opportunity. I buy them canned or dried – I’m not fussy. I  add them to soup, toss them in my salads, mash them for dips, and cook them […]

Thai style orange and ginger salad dressing

Thai style orange and ginger salad dressing

Inspired to combine these two flavors by Fresh on Charles cafe in Launceston, Tasmania, this quick and easy recipe is perfect for whole food plant based cooks who do not add oil to dressings. Tastes great with an Thai style salad of greens with bean […]

Fall in love with chia+berry pudding

Fall in love with chia+berry pudding

Chia seeds are a wonderfully nutritious and delicious addition to your pantry. It’s worth experimenting with your favourite sweet flavor combinations to make it a staple breakfast or dessert. It only takes a few minutes to whip up a glass for breakfast and you can […]

Easy broccoli soup

Easy broccoli soup

White tableware usually leaves me cold. Until it is showcasing a glorious vegetable! If you have virginal white soup bowls its worth making Broccoli Soup just to admire the fashion statement – oh and it’s healthy too. Recipe courtesy of the  Forks Over Knives the Cookbook […]

Wild rice carnival squash

Wild rice carnival squash

Wild Rice Stuffed Carnival Squash Ingredients 12 small to medium carnival squash 2 cups long grain brown rice 1/2 cup wild rice 5 cups water 2 pinches sea salt 2 medium onions, diced 1 1/2 tsp sesame oil (optional) 1 tsp dried sage or 1 […]