Singapore-Style Rice Noodles
13:32, 30 September 2017
Like Singapore itself, this dish brings together flavors from many traditions Ingredients 1 8-oz. pkg. rice vermicelli 3/4 cup low-sodium vegetable broth 3 Tbs. low-sodium soy sauce 2 Tbs. Chinese cooking wine or sherry 1 Tbs. plus 1 tsp....
Zucchini and polenta tart
10:30, 24 September 2017
INGREDIENTS 625ml (2 1/2 cups) Massel vegetable liquid stock 170g (1 cup) polenta 120g (1 2/3 cup) shredded parmesan 2 eggs 3 zucchini, trimmed 300g fresh ricotta 150g goat's cheese 6 baby bocconcini 240g cherry truss tomatoes Baby parsley...
Zucchini and bacon fritters with garlic yoghurt
10:27, 24 September 2017
INGREDIENTS 2 medium zucchini, grated 1 medium desiree potato, peeled, grated 4 Primo Bacon Shortcut Rindless rashers, trimmed, finely chopped 1/4 cup plain flour 1 egg, lightly beaten 2 tablespoons chopped fresh chives Vegetable oil, for shallow frying...
Kale, quinoa and roasted pumpkin pilaf
10:21, 24 September 2017
INGREDIENTS 800g pumpkin, peeled, seeded, cut into 1.5cm cubes Spray olive oil 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 teaspoon finely grated ginger 1 teaspoon ground coriander 1/2 teaspoon turmeric 190g (1 cup)...
Chocolate Protein Chia Pudding
15:05, 20 August 2017
Eat this for breakfast, dessert or as a quick pick-up and energy boost any time of day! Ingredients: 2 heaped tablespoons of soya or rice protein powder 1tablespoon cacao powder 5 tablespoons chia seeds A handful of blueberries...
Vegan Jam Doughnuts
15:01, 20 August 2017
For the ultimate vegan sweet treat, try our recipe for vegan doughnuts filled with raspberry jam (or any jam you'd like really, but raspberry is our favourite!). These doughnuts are guaranteed to please a crowd and go down a treat with a cup of tea or coffee. A great option to bring to a...
Strawberry, Elderflower & Lemongrass Punch
14:59, 20 August 2017
This simple fresh ‘punch style’ dessert has all the floral sweet flavours of early summer. The dish is a real hit with adults and children alike. Substitute meadowsweet flowers for elderflowers, or add a little rum to make a light punch. Best made 4-5 hours before serving....
Couscous and pomegranate salad
14:00, 17 August 2017
INGREDIENTS 2 cups couscous 2 cups boiling water 1 pomegranate, halved, seeds removed (see notes) 1 continental cucumber, diced 1 cup roughly chopped fresh mint leaves 1 cup roughly chopped fresh flat-leaf parsley 1/3 cup extra virgin...
Vegan powerballs with courgetti and cashew cheese
16:23, 11 August 2017
Our vegan spaghetti and mushroom powerball recipe is totally raw and utterly delicious. This 25-minute recipe uses ready-made courgetti, a tangy no-cook tomato sauce and juicy 'meatballs' made with mushrooms, sundried tomatoes and sticky dates. Top it off with a sprinkling of decadent...
Grilled avocado with houmous
16:18, 11 August 2017
Fire up the grill for the tastiest vegetarian recipe. Grilled avocado halves are loaded with creamy harissa houmous and crunchy roasted chickpeas to make this Middle Eastern inspired dish. Serve with a dollop of cooling tahini yogurt for the perfect summer barbecue recipe ...
Cauliflower pizza with broccoli and anchovies
16:14, 11 August 2017
Ingredients 1 cauliflower, leaves and stem removed, cut into chunks 40g parmesan, grated 20g ground almonds 2 large eggs, beaten 200g tenderstem broccoli 2 tsp olive oil 2 garlic cloves, minced 1 lemon, zest only 4 tbsp Italian...
Vegan lasagne
08:41, 09 August 2017
INGREDIENTS 1 tablespoon olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 2 small red chillies, seeded, finely chopped 400g button mushrooms, quartered 300g pumpkin, peeled, diced 1 red capsicum, seeded, chopped 1/2...