Eggplant and zucchini are a match made in heaven, especially when they’re coupled with a rich tomato sauce, baked almond feta and dried porcini mushrooms. This bake is served with brown rice, nutritional yeast and green beans.
This recipe resulted from an attempt to use up the vegetables in my fridge. The leeks, silverbeet and kale were gifted to me straight from my parents garden. Feel free to use any leafy green for this recipe.
Love a Thai curry? Give this one a try! If you’ve been wanting to experiment with making your own paste or you’ve got a vegetarian feast to cook for, this yellow curry is rich in flavour with a bit of a chilli kick. It also freezes well as meal prep.
A warming vegan stew with turmeric and cinnamon spiced sweet potato mash. Perfect in colder months when you’re craving comfort food but still want a hit of vegetables. Use whatever vege you have, as most will work well in this dish.
Lemon Chilli Rice Noods are the best. The rice noodles keep the dish light and the lemon, avocado and chilli keep it fresh. This is a dish best eaten straight after preparation as rice noodles don’t tend to last too well in the freezer or fridge.
This pumpkin and tempeh curry is naturally sweet thanks to the cinnamon, pumpkin and coconut milk. It can be given heat to the discretion of the chef, but this sweet creamy curry is lovely with or without a kick of chilli.