Vegetarian Chilli Con Carne

Makes: 6 portions Ingredients: 1-2 TBSP of good quality olive oil 1 medium-sized brown onion, diced 2 cloves garlic, minced 1 carrot, chopped 1 cup of mushrooms, sliced 1/4 head of cauliflower, stemmed and cut into little florets 1 red capsicum, cubed 1 tsp of dried oregano 1-2 tsp of chilli powder 1 TBSP of

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Fruit Pizza

Ingredients: For the base: 1 cup of wholemeal spelt or wheat flour ¾ cup of buckwheat flour 1 tsp of gluten-free baking powder (make your own) 1 tsp of cinnamon, ground and unsweetened 1 tsp of vanilla bean, ground and unsweetened Pinch of good quality salt ½ cup of coconut oil ¼ cup of rice

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Green Vegetable Lasagne

  Makes: 6 portions Ingredients: 1 packet of wholemeal lasagne sheets To prepare the vegan cheese sauce: 2 cups of raw almonds, skin removed 1 cup of filtered water ¼ cup of nutritional yeast 1 clove of garlic, crushed 3 TBSP of fresh lemon juice Herbal salt and black pepper to taste 1-2 TBSP of

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Nurturing Autumn Salad Bowl

Makes: 4 Ingredients: To prepare the roasted vegetables: 1 large to medium-sized sweet potato, peeled and cubed 1 large or medium sized heads of broccoli, cut into florets 3 TBSP of extra virgin olive oil 1 tsp of ground turmeric 1 tsp of ground cumin Freshly ground black pepper and a little herbal sea salt

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Goddess Buddha Bowl

Serves: 2 Ingredients: Buddha Bowl: ½ cup of uncooked quinoa, rinsed and drained 225g of firm tofu, drained ¼ cup of salt-reduced tamari sauce 2-3 TBSP of raw apple cider vinegar ¼ cup of raw sesame seeds ¼ head of large broccoli, cut into florets 1 TBSP of extra virgin olive oil Good quality salt

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