Main meals

(A new take on a previous recipe) For the quinoa: 1 cup quinoa, rinsed 2 cups vegetable stock 1 x 400g tin black beans 1 large garlic clove peeled and grated 2.5cm piece ginger peeled and grated 1 tsp salt 1 heaped tsp cumin 1 tsp ground cinnamon 1 tsp ground cardamom 10 dates, quartered For the carrots: 500g carrots 1 tbsp olive oil ½ tsp cumin seeds Salt and pepper For the whipped tahini: 1 garlic bulb 120g tahini Juice of 1 lemon 1 tbsp olive oil Cold water to loosen

Serves 6 GF, DF, V Ingredients: · 2 cups cooked quinoa* · 2 cans black beans (rinsed, drained, dried) · ½ cup pumpkin seeds · 10...

Serves 6 GF, DF, V Ingredients: 8 zucchini, peeled and halved, insides removed with apple corer (and reserved for another use) 500g DF...

Serves 6 GF, DF, V Ingredients: 6 cups cooked quinoa 1 cup parsley 1 cup mint leaves ¼ cup chives 250g cherry tomatoes, quartered 1...

Serves 6 GF, DF, V Ingredients : 6 small sweet potatoes, halved lengthways Olive oil cooking spray 2 tsp mustard seeds 4 tsp turmeric 4...

Serves 6 GF, DF, V Ingredients: 1 ½ cups brown lentils 1 Tbsp olive oil 1 onion chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp...

Deliciously thick and creamy! GF, V Ingredients: 1.2kg pumpkin, cut into slices, skin left on 1 onion quartered 1-2 cloves garlic 1 cup...

Serves 8 For the tofu: 2 x(300g) blocks firm tofu 8 Tbsp cornstarch 1 tsp salt 1 tsp pepper For the sauce: 250ml orange juice Rind from 2...

Ingredients: 1 cup almond meal 200g silken tofu 1/4 cup fresh lemon juice 1-2 Tbsp brine from a jar of green olives (to taste) 2 tsp rice...

250g green beans 250g beetroot, cut into approx. 1cm cubes 2 tsp oil 1/3 cup walnuts Salad greens 1/3 cup vegan feta crumbled Dressing:...

GF, DF,V Serves 6 Ingredients: 3 tbsp olive oil 1 onion, diced 500g mushrooms, sliced 2 tsp dried mixed herbs 1 tsp salt 4 cloves...

Ingredients: 2 cups dry lentils, rinsed and then soaked covered in water for a minimum 3 hrs or overnight, and then drained ½ cup whole...

GF, V Serves 4 200g quinoa, rinsed 400ml vegetable stock 1 x 400g tin black beans 450g carrots peeled and cut into 1cm thick slices...

GF, DF, V, Serves 4 (as side dish) Ingredients: 1 cup (200g) hulled millet, rinsed with cold water 2 cups cold water 1 tsp salt 1 tbsp...

Serves 6 GF, DF, V Ingredients: · 2 small broccoli (just the tops) · 2 kale leaves (stems removed and finely chopped) · 1 Lebanese...

GF, DF, V Ingredients: • 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes • 1 cup aquafaba (preferably from chickpeas or other light coloured beans) • 2 tbsp tapioca starch • 1 tbsp vegetarian gelling powder • 1 tsp lemon juice • 1 tsp nutritional yeast • 3/4 tsp salt (not required if chickpeas are not low salt) • 3 tbsp copha, melted Directions: 1. Blend softened cashews and aquafaba until as smooth as possible. Strain through a fine mesh sieve to re

GF, DF, V Ingredients: 1 tbsp apple cider vinegar or white wine vinegar 1/2 tsp ground yellow mustard a pinch of salt 1/4 cup liquid from a can of chickpeas 1/2 cup neutral vegetable oil 1/4 cup coconut oil or other vegetable oil Instructions: 1. Take a glass jar and add vinegar, ground mustard and salt mix well. 2. Pour chickpea liquid and blend well using an immersion blender (or use cake mixers/bowl) 3. While mixing, slowly pour oil in a thin stream to emulsify. 4. Fina

GF, DF, V Ingredients · 3/4 cup raw cashews · 3 Tbsp nutritional yeast · 3/4 tsp salt 1/4 tsp garlic powder Instructions: Mix all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.