< back to recipes

Displaying Tag: vegan

Orange and Fennel Walnut Salad

Monday, July 22nd, 2013 at 5:48 pm

A sweet & syrupy orange and fennel walnut salad that is both warm, crisp, and packed full of flavour, while being soy and gluten free, and vegan friendly.

View Recipe

Thai Coconut Soup with Prawns or Tofu

Monday, May 20th, 2013 at 5:43 pm

Thai Coconut Soup with Prawns is a dish that achieves harmony between sweet, salty & sour flavours, with aromatic spices and colour to delight the senses.

View Recipe

Vegan Cashew Cream Pasta

Monday, May 13th, 2013 at 5:14 pm

Vegan cashew cream pasta is a great dairy free version of your traditional creamy pasta recipe, with the protein power of cashews & chickpeas.

View Recipe

Chocolate Oat and Almond Bliss Balls

Thursday, February 21st, 2013 at 11:51 am

A great mid morning booster, these chocolate oat and almond bliss balls have the power of maca in them too.

View Recipe

Green Winter Salad

Friday, July 1st, 2011 at 2:06 pm

Stay healthy during winter with this warm and filling quinoa salad tossed with fresh seasonal greens – leek, baby spinach and broccoli. Perfect for packed lunches and full of protein and punch; enough to get you through even the gloomiest of winter days.

View Recipe

Roasted Carrot Soup

Wednesday, May 4th, 2011 at 10:37 pm

Carrots have been accumulating in the bottom of my fridge drawer over the last few weeks so it’s time to use them up in a sweet and spicy roasted carrot soup; speckled with chilli and ginger, this soup makes for a warming and inexpensive appetiser.

View Recipe

Toasted Quinoa Sushi

Wednesday, March 23rd, 2011 at 5:20 pm

A simple spin on the usual sticky white rice sushi, this light and nutty variation uses toasted quinoa instead. Sushi is a fun way to mix-and-match your favourite post summer and autumn vegetables: capsicums, carrots, beans, mushrooms and most of all avocado. Fresh sushi tastes best, so serve shortly after rolling to keep the crunchiness of the seaweed. Enjoy with a bowl of hot miso soup sprinkled with chopped fresh spring onion.

View Recipe

Stuffed Flat Mushrooms on Polenta

Wednesday, March 9th, 2011 at 5:34 pm

I was excited to find a bag of flat mushrooms in this week’s Fair Food box as it gave me an opportunity to recreate this signature recipe from Georgia Cato’s father: barbecued flat mushrooms stuffed with a blend of fresh red chilli, garlic, italian parsley, olive oil and best of all, it reintegrates the stalks back into the filling. These hearty bites are quick and cheap to prepare and make a great accompaniment to any spring barbeque. If the weather turns nippy, just add a touch of extra chilli to spice you up.

View Recipe

Red Quinoa & Fennel Salad with Lemon and Mint Dressing

Wednesday, February 2nd, 2011 at 10:53 pm

This high protein and tasty salad is a celebration of the array of fresh vegetables available this summer: crunchy fennel and capsicum, hydrating cucumber and lemon, juicy corn and freshly picked mint from the herb garden.

View Recipe

Zucchini and lemon arborio rice

Thursday, January 27th, 2011 at 11:46 pm

A fusion of a summery salad and lemon risotto, this makes for a great evening meal during those cold Melbourne snaps and pairs well with a side of steamed corn on the cob from this weeks Fair Food fruit and vegetable box.

View Recipe
Page 2 of 3123