Recipes
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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Coconut Chicken Salad
This refreshing coconut chicken salad brings together fresh, crunchy ingredients with a delightful balance of flavors. The tender chicken absorbs the creamy coconut milk, creating a rich base for the light, aromatic salad. Paired with rice noodles, crisp vegetables, and a tangy, customizable dressing, it’s a dish that’s as easy to make as it is satisfying. Perfect for a healthy lunch or a light dinner, this recipe is sure to hit the spot, and the leftovers stay fresh in the fridge for a quick meal later!
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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.