Vegetarian
Moroccan Couscous Salad
Ingredients 500g (1lb) orange sweet potato, peeled 1 tablespoon olive oil 2 medium onions, thinly sliced 1 cup (185g/6oz) couscous 1 cup (250ml/8fl oz) boiling water 400g (13oz) can chickpeas, rinsed and drained 2 tablespoons sultanas 2 tablespoons pistachio nuts, roughly chopped 1/2 cup (15g/1/2oz) chopped fresh coriander (cilantro) leaves 1/2 cup (20g/3/4oz) chopped fresh [...]
Noodle Soup with Tofu Dumplings
Ingredients 150g (5oz) firm tofu 1 clove garlic, crushed 1 tablespoon chopped fresh coriander (cilantro) leaves 1 tablespoon kecap manis 16 gow gee wrappers 8 cups (2 litres/64fl oz) reduced-salt vegetable stock* 1 tablespoon thinly sliced fresh ginger 2 star anise 400g (13oz) fresh udon noodles 1 cup (90g/3oz) bean sprouts 1 cup (20g/3/4oz) fresh [...]
Vegetable & Bean Soup
Ingredients 2 teaspoons olive oil 1 medium onion, chopped 2 teaspoons ground cumin 1 teaspoon smoked paprika 2 medium celery sticks, sliced 2 medium carrots, sliced 1 medium red capsicum (bell pepper), chopped 200g (6 1/2oz) peeled orange sweet potato, chopped 4 cups (1 litre/32fl oz) reduced-salt vegetable stock 800g (1lb 10oz) can chopped tomatoes [...]
Pumpkin, Bean & Avocado Salad
Ingredients 800g (1lb 10oz) peeled pumpkin, cut into wedges 200g (6 1/2oz) green beans, trimmed 200g (6 1/2oz) baby English spinach 2 medium avocados, sliced 1/3 cup (80ml/2 2/3fl oz) reduced-salt soy sauce 2 tablespoons mirin 2 tablespoons lime juice 1 tablespoon caster sugar 1 tablespoon toasted black sesame seeds Method 1 Preheat oven to [...]
Tomato, Bocconcini & Pesto Bread Salad
Ingredients 2 medium red capsicums (bell peppers) 8 slices ciabatta bread 2 cups (60g/2oz) fresh basil 2 cloves garlic 4 tablespoons grated parmesan cheese 2 tablespoons toasted pine nuts salt 2 tablespoons olive oil 100g (3 1/3oz) baby rocket (arugula) 2 medium ripe tomatoes, sliced 200g (6 1/2oz) bocconcini (small, fresh mozzarella cheese), sliced 400g [...]
Spelt Pasta with Capsicum & Chickpeas
Ingredients 2 medium red capsicums (bell peppers) 200g (6 1/2oz) cherry tomatoes, halved 250g (8oz) spelt pasta 400g (13oz) can chickpeas, rinsed and drained 100g (3 1/3oz) baby rocket (arugula), torn 100g (3 1/3oz) pecorino, pepato, or parmesan cheese, shaved 1 tablespoon extra virgin olive oil 1 clove garlic, crushed 1 tablespoon balsamic vinegar 1 [...]
Red Kidney Bean Dhal with Garlic Naan
Ingredients 200g (6 1/2oz) split yellow (mung) lentils or red lentils 1 green chilli, seeded and finely chopped 1 teaspoon ground turmeric 1 tablespoon finely chopped fresh ginger 3 medium ripe tomatoes, chopped 400g (13oz) can red kidney beans, rinsed and drained 2 teaspoons mustard seed oil 2 teaspoons cumin seeds 1 teaspoon sugar 1 [...]
Red Pumpkin, Tofu & Cashew Curry
Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 tablespoon finely chopped lemon grass 2 tablespoons red curry paste 500g (1lb) peeled pumpkin, cut into large chunks 250g (8oz) tofu puffs, cubed 200g (6 1/2oz) cherry tomatoes 130g (4 1/2oz) can bamboo shoots, drained 2 cups (500ml/16fl oz) reduced-fat coconut milk 6 kaffir lime [...]
Sunday Roast with Miso Jus
Ingredients 4 medium potatoes, unpeeled, scrubbed, cut into quarters 2 medium orange sweet potatoes, unpeeled, scrubbed, cut into quarters 1 medium red capsicum (bell pepper), cut into quarters 1 head of garlic 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 tablespoon sea salt 2 teaspoons cracked black pepper [...]
Steamed Tofu with Oyster Mushrooms
Ingredients 600g (1lb 3oz) silken tofu 1/2 cup (125ml/4fl oz) mirin 2 teaspoons grated palm sugar or brown sugar 2 tablespoons light soy sauce 2 teaspoons sesame oil 2 tablespoons sweet chilli sauce 2 tablespoons black vinegar 100g (3 1/3oz) oyster mushrooms, thinly sliced Method 1 Gently remove the tofu from its packaging. Invert on [...]