Category: Vegetarian
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Cheesy Baked beans with Molasses
If you have some some canned butter beans in your pantry, try this tasty comforting dish that can be either a side or dish or a meal. Made in a cast iron skillet this dish is transferred to the oven easily for a final bake. Serve with franks or sausage or some runny boiled eggs…
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Overcooked Green Beans with slivered almonds
This dish is always a hit in our house, which for a mum is double yay for the veggie dose it provides. The trick here is to go hard with the seasoning – that goes for all bean dishes. Also fresh beans need a lot more time in the sauté pan than you would expect.…
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Black Bean Cauliflower Veggie Burgers
Cauliflower is such an awesome ingredient, and it’s even more versatile when made into “rice” – the easiest way is via your kitchen mixer or Cuisinart. Just break raw cauliflower into florets, and pulse your mixer until the cauliflower is broken down into small pieces the size of cooked rice granules. This recipe is full…
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Cauliflower Leek Soup with frizzled leek greens
A great alternative to the traditional potato leek soup this one is keto friendly, vegan, high protein and can be served as an appetiser, or as the main course. Fried leeks can be scattered over the top of the soup to give a crunchy texture and smoky taste. Nutritional yeast gives an amazing cheesy flavour…
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Peach macadamia salad with mint
Fruit salads for dinner – genius. With this Gold Coast summer that keeps pumping heat into the mid 30s I really have no appetite by the end of the day. Luckily Australia is still producing peaches this late in the season. I may also have a couple watermelon plants if temperatures stay this way –…
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Apple-cashew Oatmeal with Chia
Brain food is so important for little kids: growing their bodies, pathways in their brains, constantly burning energy as they use their brains to learn. It’s almost criminal that food companies are allowed to advertise high fructose breakfast foods to the youngest members of our community. My kids just love this slightly sweet and creamy…
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Red Yam & Black Bean Refry
I do love red yams. They are firmer when cooked than orange yams (sweet potatoes) and not as sweet. Also called Boniato you can read up on them here. They worked really well in this black bean dish as they gave it some depth and flavour. I always over-season beans, as they can be very…
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Chocolate-Date Chia Pudding
This is such a luscious pudding – both low sugar and filled with antioxidants and fibre. Using good quality cocoa and soft medjool dates is the key to creating a smooth consistency. My preference is coconut milk (but you can swap for other milks). This is a low sugar dessert or breakfast that comes together…
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Raw kale “chips” salad with golden dressing and dukkah
I called this “kale chips salad” because that’s what it tastes like. You achieve this by overdressing the leaves and sprinkling crunchy dukkah. The kale leaves become a dressing delivery device, and less the main feature here. Kale also needs some time to absorb seasonings and soften, so this salad should be left on the…
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Charred Cauliflower Quinoa salad with feta
Serve this hearty salad warm or cool – it can be a meal in itself or a great side dish. A side of spiced yogurt, tzatziki or bread would be a great accompaniment. To get the charred effect, the cauliflower needs to be cooked in a hot oven until it’s almost burned at the tips…
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Lebanese pita bread salad (Fattoush)
The addition of sprouts really adds a superfood kick to this traditional salad. Pita bread fried in olive oil adds crunch, along with the mint, parsley and sumac which lends the characteristic taste. The kids always enjoy pulling crispy pieces of pita chips out of the salad, but if you can wait and allow the…
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Gado Gado
With another full weekend of insatiably hot and humid temperatures, a cold salad really hit the spot. Plus I figured out how to make my own satay sauce after buying some kecap manis (think treacle mixed with soy sauce). Definitely give this one a go – the veggies were so delicious with the accompanying sauce…
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Israeli Couscous Halloumi Salad
Also called moghrabieh, these grains are made of semolina and feature in many middle eastern stews. I constructed this salad as you would tabbouleh with the same flavour profile but Israeli couscous absorbs more flavours than normal, so I’ve accounted for that in the ingredients list. Serves 8 Ingredients: 2 cups Israeli couscous 1 1/2…
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Red Egg Salad
The next time you find yourself in a specialty Asian store, grab some Sriracha mayo and thank me for the recommendation. It worked so well in this egg salad and turned it a pretty shade of crimson. I added finely chopped red pepper to amp the red-effect Ingredients: 4 boiled eggs 1 heaping tablespoon sriracha…
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Braised Cauliflower
Ode to simplicity, a light meal or side dish. Many vegetables can be prepared this way. No need to smother on the cheese sauce or bacon, just a simple veg highlighted by classic flavours. Ingredients: 1 head cauliflower cut into florets. 2 tablespoons tomato paste 2 cups vegetable or meat stock 2 tablespoons chopped parsley…
Allspice & Olive 