Mix dressing and place in fridge for minimum 1 hour.
Tag: Gluten Free
Slow cooked beef brisket
Pre heat oven at 180degree C. Cook beef in 1/2 oil for 4-5 minutes each side. remove and set aside Add remaining oil, onion, garlic and cook for 4-5mins until softened. Add wine and cook for 3-4minutes Add stock, water, puree, bay leaves, salt and pepper Return beef to pan and bring to simmer with…
Curried crispy chickpeas
Ingredients 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 toss with olive oil. Sprinkle over the spice mix until well combined. Roast for 25-30minutes. Remove and immediately add salt. Allow to cool and enjoy. Note Best to…
San chow bow
Serves 6 Ingredients Method Boil water and cook rice noodles as per packet instructions. Thinly slice vegetables. In a large pan, drizzle oil and cook onion, garlic and ginger and then add all other vegetables. Mix in mirin and soy and finally the previously baked tofu. Serve in lettuce leaves with peanuts and chilli jam…
Red lentil curry
Serves 4 Ingredients Method Rinse lentils until water is clear. Heat oil in the instant pot and add garlic, ginger and jalapeño and cook for 2 minutes. Add tumeric, coriander, cumin , Garam masala and pepper – cook for 1 minute. Pour in vegetable broth and crape off any brown bits from the bottom of…
Grilled tofu
Serves 4 Ingredients Marinade Method Cut tofu into thinish squares and press tofu for 10minutes in a tea towel with weights to remove all excess water. Mix all marinade ingredients together in a bowl. Large non stick pan, 3 tbsp oil and add tofu once oil is shimmering. Add a pinch of salt. When tofu…
Vegan egg salad
Ingredients Method Slice and press firm tofu. Mix all ingredients except tofu in a bowl then cut tofu into tiny squares and gently fold into marinade. Marinate for 30 minutes at least. Note Serve on bread with picked onions, smashed avocado, tomato and cucumber.
Crispy Indian tofu
Serves 4 Ingredients Method Cut tofu into 4 slabs and press tofu for 10minutes in a tea towel with weights to remove all excess water. Cube after fully drained. Mix all marinade ingredients together in a bowl and add cubes tofu. Large non stick pan, 3 tbsp oil and add tofu once oil is shimmering…
Almond butter sauce
Ingredients 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 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 store for 5 days. Meal ideas: – pasta dish – sandwich spread – in soups – vegetable salad – grain bowl
Vegan cheese sauce
Ingredients Method Soak cashews overnight in cold water. Drain cashews and add all ingradients into a blender and combine well. Meal ideas: – Any Mexican meal. Tortillas, tacos, burritos, Mexican grain bowl, nachos, quesadilla – Rice beans, road vegetables, salsa and cheese sauce.
Tzatziki sauce
Serves 1 jar Ingredients Method Mix all ingredients together and this will keep for 4 days. Meal ideas; – Greek salad, roasted chickpeas, dollop of tzatziki and toasted pita bread – Mayo replacement on a wrap with creamy white beans, avocado, rocket and red onion. -Grain bowl sauce. -Dollop of roasted carrots, cabbage or broccoli…
Vegan sour cream
Ingredients Method Rinse and drain cashews and add all ingredients to a blender. Blend until smooth – enjoy ove the next 4-5 days!
Roast cauliflower with crispy rice
Serves 4 Ingredients Cauliflower Cashew cream Crispy rice Method Cauliflower In a stock pot with steamer insert or Dutch Oven, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife. Meanwhile, in a dry pan over low heat, toast the coriander and cumin seeds (approximately 6-8 minutes or…
Meal prep ideas – full list
Pick 1-2 grains, a protein, heaps of veggies, 2 sauces and a topper for the week and you are ready to go! Grain Protein Veggies Sauce Crunch
Crunchy Salad topper
Ingredients 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 minutes at 180 degrees. Stir occasionally. Place seeds in a bowl and mix with tamari and bake for 10 minutes. Combine all ingredients and once cooled place on…
Baked tofu
Serves 4 Ingredients 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 in the fridge for up to 4 days but best fresh.
Pumpkin seed crunch
A great crunch to add to salads, yoghurts and fried rice! Serves 3/4 cup Ingredients Method Heat a medium frying pan for 1 ½ to 2 minutes. Add the oil and cook for for 30 seconds. Add pumpkin seeds. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to…
Cauliflower, lentil bowls
Serves 3-4 Ingredients Lentils Oven tray Marinade Romesco sauce Method Preheat oven to 220 degrees. Place water, lentils, garlic clove, dried herbs, bay leaves and salt in a pot and boil. Lower heat and simmer until lentils are tender (approx 15mins). Drain, drizzle with olive oil. Sheet Pan: Spray an extra-large, grease proof paper lined…
Roast butternut pumpkin
Serves 4 Ingredients Method Preheat the oven to 220ºC. Place the butter and oil in a large pan. Add the onion and fry for about 8 minutes, until soft. Add the pumpkin, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat…
Hearts of palm salad
Serves 4 Ingredients Method Mix all ingredients together in a bowl and serve cold.
Vegan ceviche
Serves 6 Ingredients Method Drain the water from the hearts of palm and chop it into large chunks. In a medium bowl combine the hearts of palm with the remaining ingredients. Deseed the avocados and slice them into large chunks. Stir the avocado into the hearts of palm ceviche. Enjoy with chips or as a…
Chili garlic peanut noodles
Serves 2-4 Ingredients Chili garlic oil Peanut noodles Method To make the chili oil, heat a large pan over medium heat. Add the peanut oil, spring onions, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes. Remove from the heat, let cool. In the same pan, cook the…
Sweet potatoes and zucchini salad
Serves 4-6 Ingredients Dressing Other Method Preheat oven to 220 degrees. Add the diced zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and spring onions. Toss to combine and roast until golden brown. While the veggies are roasting add all of the dressing ingredients to…
Mushroom risotto
Serves 4 Ingredients Method Heat stock and water in a pan. Slice the leeks into thin slices. In a large fry pan, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and saute, stirring until mushrooms release their liquid. Add the rosemary. Turn the heat…
Grilled corn salad
Serves 4-6 Ingredients Method In a small bowl, mix together the sliced spring onions, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt and pepper. Marinate for 20 minutes. Lightly brush the cobs of corn with a bit of olive oil. Heat a grill pan over high heat. Once the pan…
Charred mushroom kebabs
Serves 2-4 Ingredients Method Toast coriander seeds on low heat until fragrant. Put the tamari, the agave and oil in a mixing bowl. Finely grate the garlic, add to the tamari mix and whisk to combine. Once toasted, add in the coriander seeds whole. Add mushrooms and marinate for at least 30minutes. If there are…
Chimichurri
Serves 1/2 cup Ingredients Method Add all ingredients into a food processor until combined. Store in the fridge for no more then 3 days.
Broccoli and cashew stir fry
Serves 4 Ingredients Method Cook rice. Sauté garlic and ginger for 2 minutes and add broccoli and water. Cover and cook for 7 minutes. Whisk together soy sauce, water, maple, onion powder, corn flour and sriracha. Set aside. Add cashews to the pan with broccoli and stir in the sauce. Leave to simmer for another…
Rice paper rolls with peanut sauce
Serves 2 Ingredients Sauce Spring rolls Method Cook sauce ingredients in a saucepan for 10 minutes. Set aside. Dio rice paper into cold water to soften. Place a lettuce leaf, brown rice, carrots and leaves of each herb. Wrap and repente for all spring rolls. Serve with peanut sauce.
Taco mix
Serves 24 tsps Ingredients 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 Method Pre heat oven to 180 degrees. Place onion & garlic on a baking tray and cook for 35minutes. Blend tofu with lemon juice, water & vinegar until smooth. Transfer to a bowl and add the herbs and nutritional yeast. Once onions are cooked, finely chop. Remove skin from garlic,…
Potato and leek soup
Serves 4 Ingredients Method In a large saucepan, cook leeks for about 5 minutes until soft. Add garlic, bay leaf, herbs and cook for another 2 minutes. Add all other ingredients, bring to the boil and cook for 25 minutes until the potatoes have softened. Serve with crusty bread.
Cucumber salad with lemon dill dressing
Serves 4 Ingredients Dressing Salad Method Whisk together dressing ingredients except onion oil. Slowly add olive oil and combine. Season with salt and pepper. Combine all salad ingredients in a bowl and drizzle with dressing.
Roast vegetables
Serves 4 Ingredients Method Preheat oven to 180 degrees. Mix all ingredients together and transfer to a baking tray. Cook for 45 minutes, stirring each 15.
Avocado and tomato salad
Serves 4 Ingredients Method Combine all ingredients in a bow and season with salt and pepper. This dish goes beautifully on toast or with fresh bread as a sandwich.
Balsamic sesame dressing
Serves 4 Ingredients 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 Salad Method Whisk all dressing ingredients together until well combined. Place all salad ingredients into a large bowl and drizzle with dressing.
Bean dip
Serves 1 1/2 cups Ingredients Method Mash beans and combine with all other ingredients. Serve with vegetables or crackers and store in the fridge for up to 5 days.
Creamy tuscan cauliflower pasta
Serves 4 Ingredients Method Heat coconut milk, stick, yeast, dried basil, garlic and onion powder and chickpea flour in a pan. Stir in cauliflower, sun-dried tomatoes and capers. Simmer covered for 25 minutes and cook the pasta according to packet instructions . Add basil and cook for a final minute. Pour over cooked pasta and…
Quinoa bean balls
Serves 4 Ingredients Method Preheat oven to 180 degrees and cook quinoa. Mash beans until smooth, add stock, yeast, herbs and combine. Stir in quinoa and oats. Roll mixture into balls and place onto baking sheet. Bake for 40 minutes, turning halfway through. Serve with pasta or your favourite bowl.
Herb blend (saltless)
Serves 20tsp Ingredients Method Mix all herbs together in an airtight container – this will store for a month.
Cucumber and tomato salad
Serves 4 Ingredients Method Mix all ingredients together and serve immediately.
Ranch dressing
Serves 1 cup Ingredients Method Blend all ingredients together. Dressing will last for 5 days in the fridge.
Avocado and strawberry toast
Serves 4 Ingredients Method Mash avocado onto the toast, top with sliced strawberries and drizzle with balsamic glaze.
Tofu scramble
Serves 2 Ingredients Method Drain tofu and crumble into a medium heat pan. Stir in all other ingredients and cook covered for 10 minutes (stirring halfway). Remove lid, add spinach and cook for another 5 minutes.
Green citrus salad
Serves 4 Ingredients Salad Method Whisk all salad ingredients together and top over salad.
Grilled lettuce with miso
Serves 4 Ingredients Salad Method Whisk together dressing ingredients. Cut lettuce longways, season with oil, salt and pepper and grill on a BBQ or pan for 5 minutes until charred. Transfer to serving plates and drizzle with miso dressing. * Double the dressing and keep for salads during the week! A sushi bowl can be…
Corn salad with avocado dressing
Serves 4 Ingredients Dressing Salad Method Place all dressing ingredients into a blender and mix until smooth and creamy. Place all salad ingredients into a bowl and drizzle with the dressing.
Chickpea and cauliflower fajitas
Serves 4 Ingredients Method In a pan, sauté cauliflower until browning for approx. 5 minutes. Add onion, cook for another 5 minutes. Add capsicum and cook for another 5 minutes. Add chickpeas, chili, paprika, garlic powder and salt – cook for 5 minutes and transfer to a serving bowl. Heat tortillas and top with avocado,…
Strawberry jam
Serves 1 1/2 cups Ingredients 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 for 5 days – mixture with thicken when it cools.
Vegan mayonnaise
Serves 1 cup Ingredients 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 will store for 4 days in the fridge. Alternatives: Avocado: add an avocado and double the Dijon mustard. Garlic and herb: add 1…
Oat milk
Serves 4 cups Ingredients 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 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 the fridge. *omit the dates and vanilla if you want an unsweetened milk.
Parmesan (plant-based)
Serves 1 1/2 cups Ingredients 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 Method Cut all vegetables into small cubes and mix all ingredients together in a bowl. Note Salsa will last for 4 days refrigerated.
Pumpkin stew
Serves 4 Ingredients Method Heat oil in a pot and cook onion and garlic. Add carrots and celery and cook for 5 minutes. Add beer, boil and add tomatoes, pumpkin, potatoes and water. Raise heat and boil again. Add peas, paprika, thyme, salt and pepper and simmer on a low heat for 20 minutes. Notes…
Pea and potato soup
Serves 4 Ingredients Method Put all ingredients into the slow cooker for 6-8 hours on low.
Lentil soup with lemon herbs
Serves 2 Ingredients Method Add all ingredients except spinach, lemon and salt to a slow cooker and cook for 6 hours. Add the remaking ingredient and cook for another 10mins. Or… cook onion and garlic for 5 minutes, add celery, carrots and potato for another 5 minutes. Add in tin lentils, zucchini, tomatoes, Italian seasoning…
Beetroot and avocado bowls
Serves 2 Ingredients Method Cook brown rice. Bring better pot and water to the boil on high heat. Lower heat and cook for 15 minutes. To make the dressing, mix soy sauce, wasabi, maple syrup, sesame oil, vinegar and set aside. Once beetroots have cooled, remove skin and slice into incredibly thin slices. Put these…
Garlic hummus
Serves 3 cups Ingredients Method Blend all ingredients except sesame seeds until smooth and creamy!
Oven roasted dijon veggies
Serves 4 Ingredients 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 For aioli Method Pre heat oven to 220 degrees. Boil potatoes for 15 minutes, drain and pat dry. Move potatoes into a new bowl. Add other potato ingredients (except Italian seasoning) and arrange on baking tray. Bake for 15 minutes, turn and bake for another 15 minutes. With a potato masher,…
Mango melon summer salad
Serves 2 Ingredients Method Add all ingredients in a large bowl and mix together.
Curried vegetable stew (slow cooker)
Serves 4 Ingredients Method Place all ingredients (except for salt) into the slow cooker for 6-8 hours on low or 4-5 on high. Cook brown rice and season dish with salt and pepper before serving.
Dahl (slow cooker)
Serves 4 Ingredients Method Place all ingredients in a slow cooker for 7-9 hours on low.
Red tofu curry (slow cooker)
Serves 4 Ingredients Method Cook tofu in a pan until edges are brown for approximately 5 minutes. Place into slow cooker with all other ingredients and cook for 6-8 hours on low or 3-4 hours on high. Cook brown rice and serve with coriander. Note Swap tofu for 1/2 cup quinoa and 1 can chickpeas.
Mushroom stroganoff (slow cooker)
Serves 4 Ingredients Method Place all ingredients into a slow cooker except sour cream and parsley and cook for 6-8 hours on low. Stir in sour cream and parsely before serving and serve with rice, pasta or quinoa.
Cashew cream
Serves 1 cup Ingredients Method Blend all ingredients together until completely smooth and serve on potatoes, pasta, Mexican, veggies.
Satay sauce
Serves 4 Ingredients Method Mix all ingredients until thoroughly combined. Start with a small amount of water and gradually add more.
Baked beans (slow cooker)
Serves 4 Ingredients Method Place all ingredients into the slow cooker for 6-8 hours on low. Note Serve on toast, in a breakfast burrito or mashed into a salad sandwich.
Eggplant curry (slow cooker)
Serves 4 Ingredients Method Combine all ingredients (except the rice) and cook in slow cooker for 6-8 hours on low. Cook rice and serve.
Sour cream
Serves 1 cup Ingredients Method Blend all ingredients for 1 minute until well combined. *Sour cream will store for 5 days in the fridge.
Vegetable korma
Serves 4 Ingredients Method Sauté onion, garlic and ginger in a pan. Add sweet potato, cauliflower, tomatoes and salt until tomatoes break down. Add 1 cup water, cook for 10mins. In a blender, mix cashews and 1 cup water to form a paste. Add cashew paste, curry powder, tomato paste, green beans, peas and coconut…
Garlic tahini cauliflower bowls
Serves 2 Ingredients For cauliflower For tahini sauce To serve Method Cook rice and preheat oven to 220c. In a large bowl mix cauliflower, olive oil, pepper, juice, paprika, yeast and salt until coated. Spread on baking tray and cook for 10 minutes, turn and cook for another 10. To make the sauce, mix jalapeños,…
Cinnamon and fruit baked oatmeal
Serves 4 Ingredients To serve Method Preheat oven to 350f. In a baking dish mix all ingredients and bake for 50minutes until the top is golden brown. Remove from oven, leave to sit for 5 minutes and enjoy! Note If you don’t have frozen berries, substitute with apples.
Beetroot hummus sauce
Ingredients To serve Method Prep the (beetroot). Preheat the oven to 200 degrees. Wash and scrub beetroot. Roast the beetroot(s). Rub beetroot with olive oil and transfer to an ovenproof baking dish with a tight-fitting lid. Add ½ cup water, and cover tightly with foil or the lid. Roast for 60 minutes. While still warm…
Creamy Indian peas and potato
Serves 4 Ingredients Method Cook potatoes in a large pan until brown (approx 10mins). Move to one side of the pan and cook onion, garlic and ginger. Combine mixtures then add curry powder and water – bring to a boil then lower heat for 10-15mins. Stir in teas, tomato paste, salt and pepper until this…
Vegetable broth (slow cooker)
Ingredients Method Place oil into slow cooker. Add all other ingredients and cook for 8 hours. Allow stock to cool and drain using a colander. Note Will store for 5 days in fridge and 3 months freezer.
Basic beans (slow cooker)
Ingredients Method Add beans and water and cook in slow cooker for 6-8 hours. Note If cooking kidney beans, boil for 10 minutes before putting in slow cooker to neutralise toxins.
Lentils (Slow cooker)
Serves 6 Ingredients Method Place all ingredients in the slow cooker for 6-8 hours.
Garlic and potato soup
Simple, easy slow cooker meal. Serves 6 Ingredients Method Place all ingredients into the slow cooker for 6-8 hours on low or 4-6 on high. Use a immersion blender to blend two thirds of the soup.
Sweet potato stew
A simple slow cooker meal to put on before work and come home to a delicious dinner! Serves 4 Ingredients Method Place all ingredients except peanut butter in slow cooker for 7-8 hours. Pour out some of the soup, add the peanut butter and mix well. Stir the soup back into the main mixture, season…
Sweet potato hash browns
Such a delicious breakfast – serve with avocado and a slice of fresh sourdough! Serves 4 Ingredients Method Cook onions and water in a pan for 5 minutes then add the garlic for another 3 minutes. Add sweet potatoes, beans, vegetable stock, cumin and coriander and simmer for 15 minutes. Finally add the spinach and…
Sweet potato or pumpkin stew
A simple slow cooker meal to put on before work and come home to a delicious dinner! Serves 4 Ingredients Method Place all ingredients except peanut butter in slow cooker for 7-8 hours. Pour out some of the soup, add the peanut butter and mix well. Stir the soup back into the main mixture, season…
Garlic and potato soup
Simple, easy slow cooker meal. Serves 6 Ingredients Method Place all ingredients into the slow cooker for 6-8 hours on low or 4-6 on high. Use a immersion blender to blend two thirds of the soup.
Sweet potato hash browns
Such a delicious breakfast – serve with avocado and a slice of fresh sourdough! Serves 4 Ingredients Method Cook onions and water in a pan for 5 minutes then add the garlic for another 3 minutes. Add sweet potatoes, beans, vegetable stock, cumin and coriander and simmer for 15 minutes. Finally add the spinach and…
Liv’s summer salad
Serves 3 Ingredients Method Arrange all ingredients into a salad bowl. A simple balsamic and olive oil dressing would go well with this dish.
Mexican salad
Serves 4 Ingredients Method Mix all ingredients in a bowl and serve as a delicious side dish or main meal with rice or corn chips.
Mexican corn salad
Serves 6 Ingredients Method In a bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and m olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Leave for 20mins. On a hot BBQ add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn…
Quinoa salad
Serves 2 Ingredients Method Pre heat oven to 180degrees and cook small cubes of pumpkin for 30-40minutes. Cook quinoa to package instructions. Slice avocado, tomatoes and crush almonds. In a serving bowl, place the handful of spinach, top with all other ingredients and drizzle with vinaigrette. Note This is a great recipe to cook in…
Ottolenghi portobello mushrooms
Serves 4 Ingredients Portobello steaks Method Preheat oven to 170c. Put all the ingredients for the ‘steaks’ and 1 tbsp sea salt into a large ovenproof pan, which has a lid. Arrange the mushrooms so they are domed side up, then top with a piece of parchment paper, pushing it down to cover all the…
Insanity burgers
Serves 4 Ingredients Lettuce burger sauce Method Thinly slice red onion and soak in vinegar. Make a paste out of tomato sauce, mustard and chipotle. Cook burger pattie on one side, and then apply the paste on the cooked side with a slice of cheese. Cook for another few minutes until cooked through. Assemble burgers…
Vegan Pattie
Introduction Serves Ingredients Method Sauté onion and garlic and soak flax seeds and sunflower mince (if required) in water. Blend oats to make oat flour and then drain and mash beans. Stir in all other ingredients together to form burgers. Cook with oil in a large pan and and serve as regular burgers with lettuce,…
Beautiful butter beans
Serves 2 Ingredients Method Finely chop the shallots, then add to a large pan with the coconut oil and start to fry, chop the garlic and add to the pan, followed by the garlic. After 5 minutes add the tomato puree with a splash of water, add the curry powder and butter beans (including the…
Eggplant Moussaka
Serves 4-6 Ingredients Method Preheat oven to 200° C. Cover two baking trays with oven proof paper. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes,…
Spiced morning tea
Serves 1 Ingredients Method Mix herbs with hot water and strain!
Vegan Sheppard pie
Mashed potato, warm veggies… yumooo! Serves 6 Ingredients Method In a pan with oil, add rosemary and onion then crumble in mushrooms. season with salt and pepper and add the ground coriander. Add the bag of mixed veg and leave for approx 15?minutes until it lightly browns. Boil potatoes in a pot of salted water…
Beautiful roast cauliflower
Serves 6 Ingredients Cauliflower Sauce Salsa Method Cauliflower Preheat oven to 180c. Take the leaves and base off the cauliflower and score a cross in the base with a knife. Add the cauliflower upside down to a large pan of boiling water and boil for approx 7 minutes – until just tender. Drain and pat…
Vegan meatloaf
Delicious vegan meatloaf served with mashed potatoes and fresh greens. * Make the evening or morning before you want to serve this as the loaf needs time to firm. Serves 6 Ingredients Sides Method Chop the potatoes, and boil for 15 minutes until tender. Once cooked mash and set aside. Preheat the oven to 190…
Loaded sweet potatoes
Healthy, delicious and comforting – these loaded sweet potatoes are perfect any night of the week! Serves 3 Ingredients Method Roast sweet potatoes for approximately 45 minutes at 180 degrees – spray lightly with oil to help crisp the outside. Once cooked, slice open and assemble all ingredients inside the sweet potato and serve!
Agadashi tofu
Agadashi tofu is one of my favourite Japanese dishes. This air fryer version is lower it oil then the original and will sure to impress. Serves 4 Ingredients Garnish Method To make the agedashi tsuyu, pour the dashi stock into a medium saucepan along with the mirin and soy sauce. Bring to a gentle simmer…
Tahini dressing
Delicious dressing, ready in no time! Serves 8 tbsp Ingredients Method Whisk together all ingredients except the cold water. Once combined, slowly add water until you achieve the desired consistency.
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 Dressing Method Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl. Combine the dressing ingredients in a bowl…
Rocket pesto salad
Serves 4 Ingredients Pesto Method Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes. Arrange the slices of spring onion (the red/white bulb section…
Zesty, sweet potato salad
Serves 4 Ingredients Picked onions Sweet potatoes Lemon dressing Salad Method Preheat the oven to 425°F. Add the red onions to a shallow bowl. Combine the red wine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer. Turn off the heat and pour the liquid over the red onions. Use a…
Kale salad
This kale salad makes the perfect weekday lunch. Make in bulk so you are prepared for the week ahead. Serves 4 Ingredients Citrus dressing Method Mix together dressing ingredients in a jar until well combined. In a pot of boiling water, cook broccoli florets for 5 minutes until tender. Cool in cold water. Chop all…
Asian greens
These asian greens make the most simple, easy and delicious side dish! Serves 4 Ingredients Method Cut greens lengthways and boil in a pot of salted water for 3 minutes. Meanwhile in a seperate pan, combine other ingredients until glossy. Turn off heat. Arrange greens on a plate and drizzle with the sauce – serve…
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 Method Pre heat oven to 180 degrees celsius. Cut all vegetables into small bite sized pieces and in a bowl combine with onion powder, garlic powder, salt, paper and oil. Place…
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 Method Roast pumpkin cubes for 45 minutes in 180 degree oven. Mix all ingredients in a large bowl and top with the hummus. If you like a lot of salad dressing,…
Large mixed salad
This is the perfect lunch – serve with creamy dressing and it doesn’t get much better then this! Serves 2 Ingredients Method Mix all ingredients together, place in an airtight container and enjoy for lunch. Recommended to have this salad with Simple creamy salad dressing – Store the dressing separately and apply before eating. Note…
Penang curry
There aren’t many dishes that are more comforting then a warm, delicious curry. This dish is bound to be a crowd pleaser and best of all can be made in advance! Serves 6 Ingredients Method Pre heat oven to 180 degrees. Prepare all vegetables by cutting into bite sized pieces. Place the sweet potato or…
Green curry
There aren’t many dishes that are more comforting then a warm, delicious curry. This dish is bound to be a crowd pleaser and best of all can be made in advance! Serves 6 Ingredients Method Pre heat oven to 180 degrees. Prepare all vegetables by cutting into bite sized pieces. Place the sweet potato or…
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 Method Whizz all ingredients together in a blender. If the mixture is too thick, add a little water to loosen.
Satay sauce
I simply love peanut satay sauce! It goes perfectly as a salad dressing, drizzled over roast vegetables or a glaze for kebabs. Serves 6 Ingredients Method Place all ingredients except for lime, sesame seeds and fresh coriander into a saucepan and cook on a medium heat until all ingredients combined. Transfer to serving bowl, add…
Pickled radish
Pickled radish only a couple of minutes to prepare, stores for days and most importantly tastes delicious! Serves 6 as a side Ingredients Method Thinly sliced the radish. Mix all other ingredients (except the coriander) together in a morra and pestle. Add the radish and top with coriander leaves. Note This pickle goes beautifully on…
Coconut pumpkin rice
The perfect accompaniment to any curry, stew or stir fry, this delicious coconut pumpkin rice will become a staple in your house! Serves 6 Ingredients Method Add all ingredients into a large pot except for the rice. Cook for 10 minutes then add in the rice and cook for an additional 15minutes. Turn off the…
Tomato salad
Simple but delicious tomatoes salad – ready in 2 minutes and the perfect side to any meal! Serves 4 Ingredients Method Slice tomatoes in different shapes. Season generously. Add a squeeze of lemon juice and a dash of extra virgin olive oil. Top with Basil leaves and drizzle with balsamic.
Steak salad
Super simple! This use to be our favourite side dish for a steak – now it perfectly pairs with garlic potatoes or your favourite wrap! Serves 4 Ingredients Method Dice all salad ingredients and add to a bowl. Add with salt, pepper and oil then crumble danish fetta on the top. Stir well until all…
Red curry
There aren’t many dishes that are more comforting then a warm, delicious curry. This dish is bound to be a crowd pleaser and best of all can be made in advance! Serves 6 Ingredients Method Pre heat oven to 180 degrees. Prepare all vegetables by cutting into bite sized pieces. Place the sweet potato or…
Rocket salad
Peppery rocket salad is the perfect spring dish. Serve as a side or enjoy as a main meal! Serves 4 -6 Ingredients Method In a jar, combine vinegar, sweetener, salt, pepper and mustard. Shake well and set aside. Combine salad ingredients in a bowl, then add the dressing and top with feta cheese. Note This…
Roasted gorgeous greens
Green vegetables are rich with vitamins and minerals, essential for optimum health. These roasted gorgeous greens make the perfect side dish! Serves 4 Ingredients Method Pre heat over to 210 degrees celsius. Remove hard ends from asparagus, slice broccolini length ways, slice the bok choy into 1/3rds, crush garlic then add all vegetables to a…
Vegan ice-cream
Yum yum yum – vegan ice cream coming your way. Serves 8 Ingredients Alternatives Mango and coconut Add 1 cup fresh Manago and 1/2 cup coconut. Chocolate Add in 3 tbsp of good quality cacao powder or coco. Berry Add 1 cup of your favourite berries Caramel macadamia Add 1/2 cup toasted macadamias and 6…
Cranberry quinoa salad with candied walnuts
Fresh and delicious, this cranberry quinoa salad is the most brilliant side dish (or even main meal!) Serves 6 Ingredients Salad Dressing Candied walnuts Method Rinse and drain quinoa. Toast quinoa in a pan for a couple of minutes to remove excess water and lightly toast. Add stock, bring to the boil and then lower…
Strawberry spinach salad
Fresh and light, this strawberry spinach salad is perfect for a summers day! Serves 4 Ingredients Method Combine dressing ingredients (oil, balsamic, maple syrup, salt and pepper) into a jar and shake well. While sesame seeds are toasting, in a bowl, add all other ingredients and combine with the dressing. To serve, arrange on large…
Sticky, sweet mushrooms
These sticky, sweet mushrooms make the most delicious side dish and best of all can be made in under 15minutes! Serves 4 Ingredients Method First prepare the ingredients by finely dicing the garlic and ginger and slicing the mushrooms. In a seperate bowl, combine soy sauce, mirin, hoisin, sugar and corn starch. Slice and then…
Fried rice
Fried rice is a dish when you have left over rice in the fridge and veggies that are calling to be cooked! Almost any vegetable works well. Serves 4 Ingredients Method Prepare all vegetables by slicing into very small cubes. For the broccoli, I like to slice the florets thinly for my fried rice. In…
Garlic potatoes
Who doesn’t love a crispy garlic potato! With only 2 minutes prep time, these delicious beauties are sure to delight! Serves 4 (side dish) Ingredients Method Preheat oven to 180 degrees celsius. Peel potatoes and slice into bite sized cubes. Transfer to a bowl and add all other ingredients, still until well combined. Bake in…
Vegan mayonnaise
Serves This vegan mayonnaise is packed with favour and you will never need store bought again! 1 jar Ingredients Method In a blender (use the setting that whips and allows a lot of air to circulate), combine all ingredients expect for the oil. Blend for 30 seconds until combined. Slowly pour in the oil while…
Bliss balls
These little bliss balls of goodness make the perfect snack or breakfast on the go! Serves 10 -15 Ingredients Method for bliss balls Pour boiling water into the dates and set aside for 5 minutes. In a bowl, combine crushed nuts, oats, cinnamon, chocolate and salt. Blend the date mixture and add into the bowl…
Vegan egg whites / whole egg substitute (Aquafaba)
This is an excellent alternative when you require fluffy egg whites or a whole egg substitute – made simply with the juice from a tin of chickpeas! Serves Ingredients Method Drain the liquid from one tin of chickpeas into a bowl. If your recipe simply needs an egg substitute, you can use 3tbsp of the…
San chow bow
Crispy lettuce leaves packed with goodness that can be whipped up in under 20 minutes! Serves 4 Ingredients Optional Method Sauté onion, garlic and ginger until fragrant. Dice all vegetables into small cubes and add into pan, add a little water to help these soften. Drain and rinse lentil and add to pan along with…
Chili jam
I am borderline addicted to chili jam. It is perfect with anything from avocado on toast to a delicious stir fry… yum yum yum! Serves 1 jar Ingredients Method Blend deseeded chillies, capsicum and garlic until well combined. Transfer to a pan on medium heat and add vinegar and sugar. Turn heat down to low…
Super veg stir fry
Do you have a fridge full of ready to eat vegetables? If so, this is the perfect recipe to to save these going to waste – full of flavour and perfect for a quick mid week dinner! Serves 6 Ingredients Method Pre heat oven to 180 degrees celsius. Cut all vegetables to bite sized pieces….
Chia pudding
Super simple and easy breakfast, ready in no time! Serves 1 Ingredients Method Mix all ingredients into a container and leave on the bench for 10 minutes. Mix again, cover and put in the fridge overnight. While this can be enjoyed as is – in the morning I like to top with a little more…
Cranberry, avocado salad with freshly squeezed orange dressing
After a summer salad that is a guaranteed crowd pleaser? This salad is so fresh and delicious, you might need to double the recipe! Serves 6 Ingredients Salad Dressing Method Lightly toast your pine nuts in a dry pan and leave to cool. To prepare the dressing, place all the dressing ingredients into a far…
Blueberry milkshake
Packed with antioxidants, this delicious milkshake is a great way to start the day. Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency. This is best served with home made muesli, and…
Mango madness milkshake
A fresh mango milkshake makes for the perfect mid morning snack! Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency. Note Freeze bulk bananas by peeling and slicing into chunks. Put in…
Green machine milkshake
Gorgeously green and devouringly delicious! Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less water – play around until you get the right consistency. Note Freeze bulk bananas by peeling and slicing into chunks. Put in a container for easy daily use.
Coco cacao smoothie bowls
Chocolate and coconut – what could be better! Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency. This is best served with home made muesli, and fresh fruit on top! Sprinkle with…
Manago flax smoothie bowls
Two minutes and you have a super delicious breakfast packed with vitamins and minerals! Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency. This is best served with home made muesli, and…
Beautiful bounty bars
Guilt free treat coming your way! These delicious bean, cacao and coconut bars make the perfect afternoon snack. Serves 10 Ingredients Method Blend together the white beans and dates until smooth. Once combined, add the coconut and pulse – don’t pulse too much as it’s better to keep some texture. Transfer to a dish and…
Peanut banana milkshake
Looking for a quick snack or breakfast on the go… look no further! Serves 1 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency for your milkshake. Note You can add some extra goodies…
World’s best carrot cake
Seriously, make this. It’s incredibly delicious and best of all gluten free. The photo is a layered cake, but tastes just as good as a whole cake with icing on top! Serves 8 slices Ingredients Cake Cream cheese icing Method Pre heat oven to 160 degrees celsius. In a large bowl, pour in the almond…
Cacao peanut smoothie bowl
While travelling in central, cacao is abundant. To embrace the local cuisine, we created this delicious twist on our normal smoothie bowl. Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency. This…
Blueberry smoothie bowls
These are the best. Two minutes and you have a super delicious breakfast packed with vitamins and minerals! Serves 2 Ingredients Method Put all ingredients into a blender and mix until thick and creamy. You may require more or less milk – play around until you get the right consistency. This is best served with…
Hidden veggie spag bol sauce
I’m not normally one for hiding vegetables to get kids to eat them (but then again, whatever works right!) however this recipe is one I would use regardless as it’s so delicious! Make in bulk and freeze for a fortnightly spaghetti bolognaise night. Serves This recipe makes enough sauce for 8 nights of spaghetti bolognaise…
Crispy summer tostadas
This is one of our favourite go to breakfast or lunch. It’s crunchy, fresh, delicious and sparkles with goodness! Serves 3-4 Ingredients Method Cut capsicum, chili cucumber, red onion and tomatoes into cubes and add to a bowl. Season with salt and pepper to taste. Smash the avocado with a fork and season with salt,…
Flavour overload roast pumpkin
Not just a side dish, this recipe is amazing as a stand alone dinner. Sticky and sweet roast pumpkin, creamy feta, completed with crunchy pine nuts, fresh beans and the pop of roast cherry tomatoes! This dish is a real treat for the mouth. Serves 4 (main meal) or 10 (side dish) Ingredients Method Pre…
Japanese rice bowls
Super simple, quick delicious and nutritious – perfect for a weeknight dinner! Serves 4 Ingredients Method If using tofu, drain and press between paper towel or two clean tea towels. Put something heavy on top for approximately 10 minutes to drain the water from the tofu – a cookbook works perfectly! Cook the brown rice…
World’s best muesli
Love muesli but find the store bought ones packed with preservatives? Look no further, the below muesli is the biggest hit in our family and is devoured most days of the week as a topping on our smoothie bowls with fresh fruit. Serves Serves a lot! This amount should last two people about a month…
Sparkling Eats 