Recipes
Tamari Roasted Seed Mix
Crunchy, savoury, and full of goodness, this simple seed mix makes the perfect healthy snack or salad topper. Once you’ve made your own, you’ll always want a jar handy in the pantry. INGREDIENTS: ⅓ c sunflower seeds ⅓ c pumpkin seeds ¼ c flaxseed 1 tbsp chia seeds 1 tbsp sesame seeds 1 tbsp tamari 1 tbsp olive oil INSTRUCTIONS Preheat oven to 180°C and line a tray with baking paper Combine all the seeds into a medium bowl and then add tamari and olive oil. Stir well to combine and coat all the seeds. Spread the seeds out across the baking tray and roast for 8-10 minutes Stir half-way to brown evenly and prevent burning Remove from the oven, allow to cool and then transfer to clean glass jars to store in the cupboard.
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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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Simple Bruschetta
There are so many lovely combinations that you can enjoy with bruschetta, but this is the most simple - yet most flavoursome - combination. It is a classic. Fresh tomatoes, ripened by the sun, paired with good quality olive oil, garlic and fresh basil. Add a little salt to really bring out the flavours and you’ve got a beautifully fresh snack or light dinner. Makes 10 Time 20 mins INGREDIENTS: ½ french stick, cut into ten 2cm slices 250g tomatoes, whole or cherry tomatoes 1 garlic clove, crushed 5-8 large basil leaves, roughly torn Salt Extra Virgin Olive Oil IINSTRUCTIONS: Preheat the oven to 180°C and lay the sliced bread out on an oven tray, then brush both sides with olive oil and bake in the oven for 10-15 minutes until the bread is golden brown. While the bread is baking, chop the tomatoes finely into a bowl, add the garlic, basil and a little salt to taste. Once the bread is ready, set it out on a serving plate and allow to cool slightly. Spoon the tomato mix evenly across all of the bread and top with a drizzle of olive oil. RECIPE NOTES: This bruschetta is best eaten fresh. If you don’t think you will eat all of it in one serve, keep the bread in an air tight container to stay fresh and crispy and place the tomato mixture in an airtight container in the fridge. Tomatoes are best kept at room temperature as they can go a little gritty in the fridge, but the mix should be fine for a day if you’re making this in advance. Dietaries Dairy Free, Vegetarian, Vegan
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Raspberry and Lemon Muffins
Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy. Makes 12 Time: 45 mins INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) ½ cup sugar Zest of 1 lemon 2 tsp baking powder ½ tsp salt 3 large eggs 1 cup yoghurt, plain unsweetened ½ cup oil Juice of 1 lemon 1 tsp vanilla essence 1 ½ cups raspberries, frozen INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt. In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking. Very gently fold the raspberries into the batter, really try to avoid mixing too much. Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
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Crispy Roast Potatoes
Want the crispiest roast potatoes? This recipe is for you. The crispiest crunch of of these potatoes goes so well with the raspberry and salt. You can make this recipe for as many as you like. You will need a pot for boiling the potatoes, a roasting dish/tray and something to partially squish potatoes like a fish slice or spatula. Before you begin, work out how many people are going to be eating these crispy potatoes and decide on portion size. 150-200g per person can be a good guide for the amount of potatoes. Then add in a few extra for good luck INGREDIENTS: Potatoes Olive oil Rosemary, fresh or dried Salt INSTRUCTIONS: Pre-heat the oven to 180 degrees. Par-boil the potatoes Peel and cut the potatoes into even sized pieces Rinse them to get rid of any extra starch Place the potatoes in a large pot, cover with water and bring to the boil for 7 minutes Drain the potatoes into a colander and whilst they're cooling, toss the potatoes around to rough up the edges Toss the potatoes in olive oil and salt Roasting part 1 Spread the potatoes out across a roasting dish Roast in the oven for 30 minutes You'll know they're ready for the next step when they just start to turn golden Squish the potatoes Remove the potatoes from the oven after this first 30 minutes Squish them gently to increase the surface area of the potato - this helps more parts of it become crispy Toss in a little olive oil, rosemary and salt Keep roasting Return the potatoes to the oven and roast for 40-45 minutes Remove from the oven when the whole potato is golden and the edges are crispy
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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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Lemon Ricotta & Blueberry Toast
Savour the last of the summer berries with this delicious option for brunch. The lemon ricotta is the perfect combination of flavours, with the sharp ricotta, zesty lemon and some sweetness from honey. It holds the base flavours with some fresh blueberries and cinnamon on top for satisfaction. Serves: 4 INGREDIENTS: 4 slices of sourdough ½ cup ricotta ½ lemon, zest 1 tbsp lemon juice 1 tsp honey (optional) ½ cup blueberries Cinnamon for dusting INSTRUCTIONS: Toast the sourdough until golden brown. While the toast is cooking, mix ricotta, lemon zest and juice and honey together in a small bowl. Place the cooked toast on plates to serve, spread lemon ricotta evenly across each piece. Top with blueberries and a dusting of cinnamon Best eaten fresh while the toast is still warm.
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Passionfruit & Coconut Cake
This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! One 20cm cake Time 1 hour 20 mins INGREDIENTS: 175g dairy free butter or margarine ½ cup caster sugar 3 eggs 2 cups flour ¾ cup shredded coconut 2 tsp baking powder ½ cup milk (dairy free) ¼ cup passionfruit pulp 1 tsp vanilla extract Icing 1 tbsp dairy-free butter, softened 1 cups icing sugar 3 tbsp passionfruit pulp Topping ¼ cup toasted coconut 1 tbsp passionfruit pulp INSTRUCTIONS: Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go. Slowly add the flour, coconut and baking powder and mix well. Add the milk, passionfruit and vanilla to form a batter. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp. NOTES: Keep in the fridge until serving and remove 15 minutes before serving. Can be served on its own or with some natural yoghurt. One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.
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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.