Recipes
Miso Eggplant
Rich, savoury, and full of umami flavour, this miso-glazed eggplant is a simple yet impressive dish. It pairs beautifully with rice and vegetables for an easy, nourishing meal. Prep time: 20mins Cook time: 30 mins Serves 4 INGREDIENTS: 2 eggplants, sliced to 1cm lengthways 2 tbsp miso paste 1 tbsp water 2 tsp sesame oil 1 tsp fish sauce 2 tbsp soy sauce 2 garlic cloves, crushed 1 tbsp honey 1/4 tsp chilli flakes (optional) 1 tsp sesame seeds (optional) IINSTRUCTIONS: Preheat oven to 180°C and line a baking dish with baking paper In a bowl combine the miso paste and water. Mix until smooth Add the sesame oil, fish sauce and soy sauce. Mix until smooth Add the garlic cloves, honey and optional chilli flakes. Mix until smooth Lay the sliced eggplant out across the baking dish Brush the eggplant with marinade. Make sure every piece is covered Choose to sprinkle with sesame seeds if available Bake in the oven for 20-30 minutes or until eggplant is soft and golden on top NOTES: Serve with rice and either fresh salad or cooked vegetables To make gluten-free, make sure you use gluten free soy sauce To reduce fructose content, swap honey for maple syrup
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Pumpkin, Bacon and Orzo Salad
Hearty and full of flavour, this salad combines roasted pumpkin, crispy bacon, and creamy feta with a tangy mustard vinaigrette. It’s satisfying enough for a main but just as good as a standout side dish. Serves: 4 as a main, 6-8 as a side Time: 1 hour INGREDIENTS: 750g pumpkin 1 tbsp olive oil 1 tsp cumin 1 tsp mixed herbs 200g orzo 3 cups water 1 tbsp olive oil 4 rashers of bacon 3 cups of baby spinach/rocket 100g feta Mustard vinaigrette INSTRUCTIONS: Preheat oven to 180°C. Cut pumpkin into cubes (2x2cm). Line a tray with baking paper and spread pumpkin over it. Drizzle pumpkin with olive oil, cumin and mixed herbs. Cook for 50 min. While the pumpkin is cooking, make the vinaigrette. When the pumpkin has 20 minutes to go, bring 3 cups of water to boil. Once boiling, add the orzo and cook for 10-12 minutes. While orzo is boiling, heat a pan with oil on a medium heat. Cut the bacon into strips and cook until done. Chop the spinach. Add pumpkin, orzo, bacon and spinach to a bowl. Mix in as much vinaigrette as you like. Crumble over feta. NOTES: Pumpkin skin is a source of fibre and can be left on or taken off, whatever you prefer.
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Vege Nachos
Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week. Serves 4 INGREDIENTS: 1 tbsp oil 2-3 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chilli powder ½ tsp ground coriander 1 can lentils, drained and rinsed 2 tbsp tomato paste 1 can tomatoes ½ cup water 2 tsp brown sugar To Serve: 200g corn chips ½ cup grated cheese 1 tomato, chopped Guacamole (homemade or store bought) Fresh coriander leaves, chopped (to garnish) INSTRUCTIONS: Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant Add the lentils and tomato paste, stirring until well combined Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened. Preheat the oven to 180℃ To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. Place in the oven for 5-10minutes until the cheese has melted. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve
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Tofu Peanut Noodle Salad
This tofu peanut noodle salad is a vibrant and delicious dish that's perfect for lunch or dinner. The combination of savory tofu, crisp veggies, and a spicy peanut sauce is irresistible. It's a great way to enjoy a plant-based meal that's both satisfying and packed with protein. Time: 30 mins Serves 4-6 INGREDIENTS: 400g tofu, 1cm cubes 1 tbsp sesame oil 200g rice noodle 1 carrot, peeled and sliced ½ cucumber, halved and sliced ¼ red cabbage, finely sliced Dressing ¼ cup peanut butter 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp honey 1 tsp sriracha (or more if you like spice) 1 lemon, juiced (3 tbsp) 1 orange, juiced (¼ cup) Topping Crushed peanuts Coriander INSTRUCTIONS: Heat a fry pan over a medium heat and add the sesame oil. Cook the tofu in batches until crispy on all sides then set aside. Cook the rice noodles as per packet instructions and then drain Combine the carrot, cucumber and cabbage together in a large bowl In a food processor or blender, add all the dressing ingredients and mix until smooth Add the noodles and tofu to the bowl with the vegetables and pour over ¾ of the dressing. Toss to combine well. Drizzle the remaining dressing on top and top with crushed peanuts and coriander NOTES: If you do not have a blender or food processor, I suggest adding all the ingredients to a bowl and whisking well with a whisk or fork to combine until smooth. This will take a little bit longer as you will need time to thoroughly mix in the peanut butter and honey For a lower fructose option, swap out the honey for maple syrup
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Create your own Christmas Grazing Table
Christmas entertaining doesn’t need to be stressful. With a little planning and the right mix of flavours, you can create a table that looks beautiful and feels effortless.