Eggplant & Zucchini Bake
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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.

Leafy Leek Risotto
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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.

Sundried Tomato Dip
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Pre-made FODMAP friendly dips are far and few between. Here’s how to make your own sun-dried tomato dip to accompany veggie sticks, rice crackers or corn chips as a lunchbox snack.

Zucchini & Pepita Bruschetta
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Whether you just feeling like jazzing up your morning toast or wanting to make something quick and easy to impress others at brunch, this recipe is super simple and bound to satisfy the taste buds.

Thai Yellow Curry
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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.

Chilli & Chia Vegetable Ragout
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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 Chili Rice Noodles
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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.

Pumpkin & Tempeh Coconut Curry
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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.

Pumpkin, Pea & Lentil Soup
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Winter beckons out for filling, flavoursome soups, and this one delivers. The sweetness of the pumpkin is complimented by the creaminess of the lentils and bursts of flavour from the peas. Its always a good idea to have some soup in the freezer.

Warming Autumn Soup
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  Benefits of Orange Vegetables: Beta- Carotene is the compound that gives orange fruit and vegetables their colour. “The human body converts beta-carotene into vitamin A (retinol) – beta-carotene is a precursor of vitamin A. We need vitamin A for … Read More

Spiced Pumpkin & Lentil Hash
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  Method: Pop a drizzle of olive oil or a chunk of coconut oil in a fry pan on medium heat and add in the chopped pumpkin stirring to coat pumpkin with oil. Sprinkle the pumpkin with a little sea … Read More