3 tomatoes sliced 8mm thick 4 tbsp olive oil 2 tbsp red wine vinegar 1/2 tbsp lemons juice 3 tbsp minced red onion 4 large basil leaves diced 1 tbsp diced fresh parsley 1 clove garlic 1/2 tsp sea salt Fresh pepper Mix dressing and place in fridge for minimum 1 hour.
Category: Sides & Accompaniments
Curried crispy chickpeas
Ingredients 2 tins of chickpeas (rinsed, drained and patted dry) 1/8 tsp cinnamon 1/4 tsp smoked paprika 1/4 cup olive oil 1 tbsp curry powder 1/2 tsp thyme Salt Method Preheat the oven to 205 degrees Celsius. In a small bowl combine all dry ingredients except the salt. Place drained chickpeas in a bowl and…
Crispy marinated tofu
Serves 4 Ingredients 400g block of extra-firm tofu (previously frozen and defrosted) 2 tbsp soy sauce 2 tbsp sesame oil 1 1/2 tsp rice vinegar 2 1/2 tbsp brown sugar 1 teaspoon salt and pepper 1/2 tsp Garlic powder, Ground ginger 1 tsp Chinese five spice 2 tablespoons potato starch Method Cut tofu into 4…
Peanut sauce (spicy)
Ingredients 1/4 cup peanut butter 1 tbsp agrave néctar 2 tsp soy sauce 2 tsp sesame oil 1 tsp chilli flakes 2tbsp lime juice Grated ginger and garlic Method Mix all ingredients together and store in fridge for 4 days. Meal ideas – lettuce wraps -noodle dressing – grain bowl topper – tofu sauce –…
Coriander pesto sauce
Ingredients 1/4 cup of any nut (pistachio’s suggested) 2 cups coriander 2 garlic cloves 1 chopped jalapeño 1/2 lime (zest and juice) Salt and pepper 1/2 cup olive oil Method Toast and then blitz nuts. Add all ingredients (except oil) to a food processor and blend. Slowly drain in oil until you reach the right…
Chilli citrus sauce
Serves 1 jar Ingredients 3/4 cup coriander 2 chipotle peppers (from jar) 2 tsp chipotle sauce from the jar 6 cloves garlic Orange zest 1/3 cup orange juice Juice of 1 lime 2 tbsp extra virgin olive oil 1 tsp ground cumin 1/2 tsp sugar Salt and pepper Method Mix all ingredients together and this…
Grilled tofu
Serves 4 Ingredients 400g block of extra-firm tofu 3 Shallots sliced on an angle 4 garlic cloves thinly sliced 1 inch ginger chopped 1 red capsicum Marinade 3 tbsp soy sauce 1 tbsp Chinese black vinegar 2 tbsp brown sugar 1/2 tsp Szechuan chili flies 1/2 tsp Chinese five spic 1 teaspoon pepper 1 tbsp…
Vegan egg salad
Ingredients Heaped 1/4 cup vegan mayo 2 tbsp Dijon mustar 2 tsp dill or pickle relish 3 tbsp nutritional yeast 1/2 tsp kala namak (very important) 1/4 tsp Paprika 1/4 tsp Cumin 400g firm tofu 1/4 cup Spring onion thinly slices 1/4 cup dill 1 tbsp capers Method Slice and press firm tofu. Mix all…
Crispy Indian tofu
Serves 4 Ingredients 400g block of extra-firm tofu 1 tbsp garam masala 1/4 tsp ground cumin, turmeric and chilli powder 1 teaspoon pepper 3 tablespoons corn starch 1 tbsp nutritional yeast Method Cut tofu into 4 slabs and press tofu for 10minutes in a tea towel with weights to remove all excess water. Cube after…
Almond butter sauce
Ingredients 4 tbsp almond butter 1/2 two soy and Siracusa 1/2 tsp Chinese black vinegar 1 tbsp sesame oil 1 tbsp starve 2 cloves garlic grated 1 inch of ginger grated Method Mix all ingredients together and store in fridge for 4 days. Meal ideas – lettuce wraps -noodle dressing – grain bowl topper
Vegan pesto sauce
Ingredients 1/2 cup pine nuts 3 cups basil 2 garlic cloves 1/2 lemon (zest and juice) 1 tbsp nutritional yeast Salt and pepper 1/2 cup olive oil Method Toast and then blitz nuts. Add all ingredients (except oil) to a food processor and blend. Slowly drain in oil until you reach the right consistency. Will…
Vegan cheese sauce
Ingredients 1 cup of raw Cashews 250-300g vegan yoghurt (unsweetened) 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp chili powder 2 tbsp nutritional yeast 2 tbsp picked jalapeños (+ 2tbsp brine) 1/2 cup of salsa Salt and pepper Method Soak cashews overnight in cold water. Drain cashews and add all ingradients into a…
Tzatziki sauce
Serves 1 jar Ingredients 1 Cup of Coconut Greek yoghurt (thick and tart) 1 large Cucumber (grated, squeezed water out) Dill (handful thickly chopped) Two garlic cloves (grated) Two tsp red wine vinegar Salt and pepper Method Mix all ingredients together and this will keep for 4 days. Meal ideas; – Greek salad, roasted chickpeas,…
Vegan sour cream
Ingredients 1 cup raw cashews, soaked overnight ½ cup water 1 tablespoon lemon juice 1 teaspoon apple cider vinegar ¼ teaspoon fine sea salt ¼ teaspoon Dijon mustard Method Rinse and drain cashews and add all ingredients to a blender. Blend until smooth – enjoy ove the next 4-5 days!
Crunchy Salad topper
Ingredients 1 cup quinoa, cooked and baked for 30minutes 2 tablespoons olive oil 1/2 teaspoon salt 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/4 cup hempseeds 1/4 cup sesame seeds 1 tablespoon tamari or braggs (optional) Method Cook quinoa according to packet directions, drain, dry and lay on lined baking tray. Drizzle with the olive oil and salt and bake for 30…
Baked tofu
Serves 4 Ingredients 400g block of extra-firm tofu 1 ½ tablespoons olive oil 1 teaspoon salt and pepper 2 tablespoons potato starch Method Press water from tofu for 10-15 minutes then cube. Toss gently with salt pepper, starch and oil and bake for 30 minutes. Flip the tofu half way through. Notes Will stay ok…
Tahini soy dressing
Ingredients 60g tahini 2 tbsp soy sauce 1 1/2 tbsp maple syrup (or Mirian) 1 1/2 tbsp rice vinegar Method Whisk all I gradients together with 1 tbsp of water until you get a very smooth dressing.
Pumpkin seed crunch
A great crunch to add to salads, yoghurts and fried rice! Serves 3/4 cup Ingredients 1/4 tsp cinnamon 1/4 teaspoon ground all spice 1/8 tsp cayenne pepper Salt 1 tbsp olive oil 3/4 cup pumpkin seeds 1 tbsp maple syrup Method Heat a medium frying pan for 1 ½ to 2 minutes. Add the oil…
Cauliflower, lentil bowls
Serves 3-4 Ingredients Lentils 1 cup dry lentils (small ones) 6 cups water 1 teaspoon salt Garlic cloves, bay leaves, sliced onion, dried herbs (thyme, oregano) Olive oil Oven tray 1 extra-large cauliflower 1 large capsicum 1/2 red onion, sliced 4–6 large garlic cloves Marinade 3 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon cumin 1…
Roast butternut pumpkin
Serves 4 Ingredients 1 1/2 tablespoons vegan butter 1 tbsp olive oil 1 large red onion 1 large butternut pumpkin 4 tbsp pumpkin seeds 1 1/4 tsp nigella seeds 1/2 tsp ground cumin, coriander, turmeric 4 cardamom pods crushed 1 large cinnamon stick 1 green chilli 1 tbs sugar 200ml vegetable broth 3/4 cup vegan…
Hearts of palm salad
Serves 4 Ingredients 2 jars hearts of palm, drained and sliced 250g cherry tomatoes, halved 1/2 white onion, thinly sliced 2 shallots or 5 green onions, thinly sliced 1/4 cup coriander, chopped Juice of 1 lime 1-2 tbsp olive oil 1/2 tsp smoked paprika Salt and pepper Method Mix all ingredients together in a bowl…
Vegan ceviche
Serves 6 Ingredients 2 jars hearts of palm 4 medium tomatoes chopped 1 red onion 4 jalepeños 1 red and yellow capsicum 2 small cucumbers 1 bunch coriander 2 avocados juice of 4 limes + 1 for garnish salt and pepper to taste tortilla chips or salad for serving Method Drain the water from the hearts of palm and chop it…
Sweet potatoes and zucchini salad
Serves 4-6 Ingredients 2 Zucchinis 1 Large Sweet Potato 1 red onion 2 corns 2tbsp olive oil 1 tsp garlic powder 1-2 shallots 1/2 tsp salt and pepper Dressing 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tbsp maple syrup ½ tsp salt and pepper Other 3 cups baby spinach…
Lemon basil pasta salad
Perfect summer lunch or light dinner. Enjoy with grilled BBQ mushrooms or on its own! Serves 4-6 Ingredients 340g orzo pasta 1 ¼ cups loosely packed fresh basil leaves 6 garlic cloves, 5 cloves thinly sliced and 1 clove grated or crushed through a press 1 tablespoon lemon zest Salt and pepper ¼ cup extra…
Grilled corn salad
Serves 4-6 Ingredients 2 medium spring onions, very thinly sliced 2 small jalapeño peppers 3 ½ tablespoons lime juice 2 tablespoons extra virgin olive oil ½ teaspoon ground cumin Salt and pepper 6 medium cons of corn 300g cherry tomatoes 1 can pinto beans (or black beans), drained and rinsed ½ coriander leaves 1 large…
Chimichurri
Serves 1/2 cup Ingredients ½ cup chopped parsley 4 cloves garlic – 1 spring onion 1 tsp dried oregano 1 small red chili (or 2 tsp red pepper flakes) 3 tbsp red wine vinegar Salt and pepper ⅔ cup good-quality extra-virgin olive oil Method Add all ingredients into a food processor until combined. Store in…
Taco mix
Serves 24 tsps Ingredients 2 tbsp chili powder 2 tsps paprika, onion powder 1 tsp dried oregano 1/2 tsp garlic powder, cumin 1/4 tsp cayenne pepper Method Mix all ingredients together and store in an airtight container for up to 1 month.
Roast vegetable dip
Serves 2 1/2 cups Ingredients 1 cup red onion (thinly sliced) 8 cloves of garlic (skin on) 1 block firm tofu 1/4 cup fresh lemon juice 2 tbsp water 1 tsp red wine vinegar 3 tbsp herb blend (salt free) 1 tsp dried dill 1 two nutritional yeast Black pepper Method Pre heat oven to…
Roast vegetables
Serves 4 Ingredients 1 cup carrots 1 cup zucchini 1 cup vegetable stock 1 tbsp nutritional yeast 1 tsp Rosemary 1/2 tsp dried parsley 2 cups eggplant 2 cups red onion 2 cups pumpkin Method Preheat oven to 180 degrees. Mix all ingredients together and transfer to a baking tray. Cook for 45 minutes, stirring…
Avocado and tomato salad
Serves 4 Ingredients 2 tomatoes 1 avocado 1/4 cup diced red onion 1 tbsp oil 1 tbsp balsamic 1 1/2 tsp coriander 1 tsp lemon juice 1/2 tsp cumin Salt and pepper Method Combine all ingredients in a bow and season with salt and pepper. This dish goes beautifully on toast or with fresh bread…
Balsamic sesame dressing
Serves 4 Ingredients 1/2 cup tahini 1/2 cup balsamic vinegar 1/2 tsp onion powder and garlic powder Water if required Method Mix all ingredients together and thin with water if required. Dressing will last for 5 days in the fridge.
Apple and spinach salad
Serves 4 Ingredients Dressing 4 tbsp olive oil 1/4 cup apple cider vinegar 1 tbsp maple syrup 1 tsp Dijon mustard Salt and pepper Salad 1 package baby spinach 1 red apple 1 green apple 3/4 cup chopped walnuts 1/2 cup dried cranberries Method Whisk all dressing ingredients together until well combined. Place all salad…
Herb blend (saltless)
Serves 20tsp Ingredients 1/2 tsp red chilli flakes, pepper, paprika 1 tbsp onion and garlic powder 1 tsp cumin, parsley, oregano, basil Method Mix all herbs together in an airtight container – this will store for a month.
Green citrus salad
Serves 4 Ingredients 3 tbsp fresh orange juice 1 1/2 tbsp lime juice 1 1/2 tbsp olive oil 1 tsp maple syrup 1 tsp Dijon mustard 1 tsp apple cider vinegar Salt and pepper Salad Mixed green salad 1 orange in segments 3/4 cup toasted pumpkin seeds Strawberries Method Whisk all salad ingredients together and…
Grilled lettuce with miso
Serves 4 Ingredients 2 tbsp sesame oil 2 tbsp olive oil 1 tbsp miso paste 1 tbsp rice vinegar 1 tbsp lime juice 1/2 tsp ginger and garlic Red chili flakes Salad 4 mini coz lettuce 2 tbsp olive oil Salt and pepper Method Whisk together dressing ingredients. Cut lettuce longways, season with oil, salt…
Corn salad with avocado dressing
Serves 4 Ingredients Dressing 3/4 cup raw cashews (soaked overnight) 1/2 cup coriander 1 garlic clove minced 1/2 cup water 2 1/2 tbsp lime juice 1/2 tsp balsamic vinegar 3 tbsp avocado Salt and pepper Salad 4 corns 2 different coloured capsicums 1/2 small red onion 1 avocado Method Place all dressing ingredients into a…
Strawberry jam
Serves 1 1/2 cups Ingredients 3 cups frozen strawberries 4 dates 1/4 cup water 3 tbsp chia seeds Method Heat strawberries in a saucepan with dates and water. Lower heat and cook for 10 minutes. Remove from heat, mash with potato masher and add chia seeds. Transfer to a jar and store in the fridge…
Vegan mayonnaise
Serves 1 cup Ingredients 1/4 cup aquafaba 1 tsp apple cider vinegar 1 tsp Dijon mustard 1 tbsp maple syrup 1/4 tsp salt 3/4 cup olive oil Method Use and immersion blender to combine all ingredients (except oil) until thickened. Slowly add oil and liquid will increase in size (will take 3 minutes). Note Mayo…
Oat milk
Serves 4 cups Ingredients 1 cup rolled oats 3 dates 4 cups water Method Blend all ingredients for 45 seconds until it looks creamy (do not over blend). Pour mix through cheese cloth and store in fridge for 4 days (airtight container).
Simple nut milk
Serves 4 cups Ingredients 1 cup almonds, macadamias or cashews (soaked overnight then drained) 3 dates 1 tsp vanilla extract 4 cups water Method Blend soaked nuts, dates, vanilla and water for 3-4 minutes until mixture looks creamy. Strain mixture through cheese cloth and place in an airtight container for up to 4 days in…
Parmesan (plant-based)
Serves 1 1/2 cups Ingredients 1 cup raw cashews 1/2 cup nutritional yeast 1/2 tsp salt Method Blend cashews into a dust. Stir in yeast and salt. Note Parmesan will last for 3 months in the freezer or 10 days in the fridge.
Pico de gallo
Serves 2 cups Ingredients 4 tomatoes 1 onion 1 jalapeño Juice if a lime Bunch of coriander Salt and pepper Mango (optional extra) Method Cut all vegetables into small cubes and mix all ingredients together in a bowl. Note Salsa will last for 4 days refrigerated.
Garlic hummus
Serves 3 cups Ingredients 3 garlic cloves 2 cans chickpeas (drained and rinsed) 3 tbsp olive oil Juice 2 lemons 1/4 cup tahini 1/2 tsp salt 1/2 tsp ground cumin 1 tbsp sesame seeds toasted (garnish) Method Blend all ingredients except sesame seeds until smooth and creamy!
Oven roasted dijon veggies
Serves 4 Ingredients 1/2 cauliflower 1/2 broccoli 1 red capsicum 1 cup mushrooms Beetroot 2 carrots 1 tsp olive oil 1 tsp Dijon mustard 1/2 salt Method Preheat oven to 220degrees. Combine all ingredients in a bowl, transfer to baking tray – cook for 10 minutes, turn and bake for another 10-15 minutes.
Lemon aioli potatoes
Serves 4 Ingredients Potatos 12 baby potatoes 2 tbsp olive oil 1 tsp garlic powder 1/2 tsp salt 1 tsp Italian seasoning 2 tbsp fresh parsley For aioli 1/2 cup plant based mayo Juice 1 lemon 1 garlic clove minced Method Pre heat oven to 220 degrees. Boil potatoes for 15 minutes, drain and pat…
Mango melon summer salad
Serves 2 Ingredients 1 cup mango in cubes 1 cup rockmelon in cubes Juice of 1 lime 1/4 chopped coriander 1 tsp chili powder 1 avocado 1/2 cup macadamias (toasted) Lettuce Method Add all ingredients in a large bowl and mix together.
Cashew cream
Serves 1 cup Ingredients 1 cup raw cashews (soaked overnight) 1/2 cup water Salt and pepper 2 tsp lemon juice 1/2 tsp garlic powder Method Blend all ingredients together until completely smooth and serve on potatoes, pasta, Mexican, veggies.
Satay sauce
Serves 4 Ingredients 1/2 cup peanut butter 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp lemon juice 2 garlic cloves Red chili flakes 1/2 cup water Method Mix all ingredients until thoroughly combined. Start with a small amount of water and gradually add more.
Sour cream
Serves 1 cup Ingredients 1 packet silken tofu 2 tbsp lemon juice 1 tsp apple cider vinegar 1 tsp onion powder Method Blend all ingredients for 1 minute until well combined. *Sour cream will store for 5 days in the fridge.
Beetroot hummus sauce
Ingredients 2-3 beetroots 1 can chickpeas, drained and rinsed 1/4 teaspoon baking soda Heaping 1/3 cup tahini 1 large lemon, zested and juiced 3 garlic cloves, chopped ¼ teaspoon ground cumin ¼ teaspoon ground coriander 1 heaping teaspoon kosher salt Black pepper ½ tablespoon extra virgin olive oil (optional) To serve Extra virgin olive oil…
Liv’s summer salad
Serves 3 Ingredients Lettuce leaves Strawberries Mango Avocado Thinly sliced green apple Roasted almonds (optional) Method Arrange all ingredients into a salad bowl. A simple balsamic and olive oil dressing would go well with this dish.
Mexican corn salad
Serves 6 Ingredients 2 spring onions, very thinly sliced 2 small jalapeño peppers 3 ½ tablespoons lime juice 2 tablespoons olive oil ½ teaspoon ground cumin 6 corns Salt and pepper 300g cherry tomatoes 1 can pinto beans ½ – ¾ cup coriander 1 large ripe avocado Method In a bowl, mix together the sliced…
Quinoa salad
Serves 2 Ingredients Quinoa 1/2 cup 2 large handfuls of Spinach 1/4 cup Almonds 2 large tablespoons Cranberries 1/4 butternut pumpkin (roasted) 1 tub of Cherry tomatoes 1 Avocado vegan feta Balsamic vinaigrette Method Pre heat oven to 180degrees and cook small cubes of pumpkin for 30-40minutes. Cook quinoa to package instructions. Slice avocado, tomatoes…
Rice paper bacon
Serves 4 Ingredients Marinade 3 tbsp tamari 2 Tbsp water 2 tbsp nutritional yeast 2 tbsp coconut oil 1 tbsp beetroot powder 1 tbsp maple syrup 1 tsp liquid smoke Bacon 6 sheets of rice paper Pepper Brown sugar Method Preheat your oven to 180c, grease 2 large baking sheets with coconut oil, and use…
BBQ sauce
This healthy version of BBQ sauce is the perfect base to Balsamic BBQ mushroom pizza and best of all stores for a week in the fridge so you can use it more then once! Serves 1 jar Ingredients 1 large onion, chopped 2 cloves garlic, minced 1 cup crushed tin tomatoea 3/4 cup water 1/3 cup maple…
Tahini dressing
Delicious dressing, ready in no time! Serves 8 tbsp Ingredients 1/4 cup tahini Juice of half a lemon 2 tsp tamari 1 tsp yellow or white miso paste 2 tsp maple syrup 1 clove garlic, finely minced 1/4 tsp ginger powder or 1/2 tsp grated ginger 1 tsp Dijon mustard 3 tbsp cold water Method Whisk together all ingredients except…
Middle-eastern salad
This crunchy delicious middle eastern salad makes the perfect mail of side dish. Serve with whole wheat pita bread for a delicious main meal. Serves 6 Ingredients 3 cups cooked French green lentils 2 cups peeled and grated carrots (from 4 medium carrots) 2 cups shredded kale 3 celery sticks, diced ½ a medium red…
Rocket pesto salad
Serves 4 Ingredients 1kg small potatoes olive oil salt and pepper 3 red spring onions, thinly sliced 2 cups packed rocket 6 radishes, thinly shaved Pesto 2 cups packed rocket 1 cup packed basil leaves 1 small handful chives 2 garlic cloves, chopped ⅓ cup toasted pine nuts ⅓ cup grated vegan cheese ½ tsp lemon zest 2 tbsp lemon…
Hummus roast vegetable salad
This delicious hummus vegetable salad makes the perfect lunch! With roasted veggies, fresh hummus and smashed avocado, what’s not to love. Serves 2 Ingredients 1 avocado 1/4 broccoli 1 carrot 1 beetroot 1 red onion 1 small eggplant 3 tbsp hummus 1/2 zucchini 1 red capsicum 4 small potatoes 2 tbsp oil 1 tbsp garlic…
Pumpkin and avocado salad
This delicious salad can be served cold or warm. Cook a bulk amount of pumpkin for easy assembly for workday lunches. Serves 2 Ingredients 250g mixed spinach and rocket leaves 1/4 pumpkin (cubed) Pepitas 1 avocado 1/2 red onion 2 tbsp hummus Pine nuts Method Roast pumpkin cubes for 45 minutes in 180 degree oven….
Large mixed salad
This is the perfect lunch – serve with creamy dressing and it doesn’t get much better then this! Serves 2 Ingredients Kale Capsicum 8 cherry tomatoes Pine nuts Sesame seeds 1/2 Red onion 1 Avocado 1 carrot (diced very small) 1/2 cucumber Method Mix all ingredients together, place in an airtight container and enjoy for…
Peanut butter hummus
Loves peanuts and love Hummus? This is recipe takes only 5 minutes and is incredibly delicious! Serve with fresh chopped veggies for the perfect snack. Serves 1 jar Ingredients 1 can chickpeas drained & rinsed 1 tbsp peanut butter (heaped) 1/2 lime, juiced 3 tbsp tamari 1/2 tbsp honey (or maple syrup for vegan) 1/2…
