Skip over navigation
Posts Tagged "Vegetarian recipes"
Although it's available almost all year round garlic, being harvested annually in September and October, is a harbinger of spring. At this time of year the bulbs are fresh and spritely: celebrate the season by showcasing sweet, whole roasted cloves in this simple tart. This recipe can be easily adapted to a larger 22 cm tart tin- just extend the cooking time, baking until the eggs are set.
Baba ghanoush, the famous smoky eggplant dip, and za'atar, a tangy spice blend, are both recurrent sides in Middle Eastern cuisine. Combined with the sweetness of pumpkin in this salad the smoky, zesty savoury flavours really sing.
Sesame is an integral ingredient in both baba ghanoush and za'atar: these recipes use the unhulled seeds and tahini paste to amp the nutrition as unhulled sesame seeds are a particularly great source of calcium.
Crisp haloumi with sweet organic beet relish
This colourful open sandwich makes a lovely light lunch or brunch and more beetroot relish than you'll need- leftovers are great with pan fried fish or felafels. If you're short on time substitute a pre-made beetroot dip or spread- we love Yalla's Beetroot & Sumac Relish.
Ingredients (makes 4)
For Beetroot Relish
3 medium sized beetroot, scrubbed clean
finely grated rind
Vegetarian, Gluten free
Hot soup for a cold day
Slow roasting hearty vegetables like pumpkin, parsnip and carrots highlights their innate sweetness- it's also a great way to warm up your kitchen on a cold winter's day. When it's done you'll be rewarded with a delicious bowl of nourishing soup and the caramel fragrance lingering on.
Ingredients (serves 4)
1 kg vegetables scrubbed & chopped into 4 cm² pieces: we used carrot, sweet potato, parsnip, pumpkin, onion & tomato
vegetarian, gluten free, dairy free
for a light Japanese-inspired lunch
If you've got leftover roast pumpkin (or even sweet potato, carrots or beetroot for a bit of a twist) you're only a boiled egg away from lunch! Salty tamari, sweet pumpkin, peppery rocket and crunchy nori makes a delicious, quick salad balanced with protein and lots of greenery.
Ingredients (serves 4)
½ pumpkin (about 1.2 kg), deseeded & cut in 2 cm² pieces
2 tsp toasted sesame oil
4 eggs (or
Gluten Free, Vegetarian
In this recipe quinoa enriches a rustic, rich tomato soup with protein and its distinct texture. We've recently got some fantastic Australian grown quinoa in, and we highly recommend it! Just beware as it needs to be rinsed very thoroughly (at least twice) before cooking to remove the unpleasant saponin coating, which is quinoa's natural pest deterrent.
Ingredients (serves 4)
16 medium sized round tomatoes
1 tsp sea
vegetarian, gluten free
Wild rice makes a satisfying, protein rich salad
Wild rice has a uniquely earthly taste that goes really nicely with sweet, rich flavours: in this salad it's studded with cherries and walnuts, lightened with fresh herbs and topped with creamy goat's cheese . The Middle Eastern influence of cumin and pomegranate molasses make it a great partner for lamb.
Wild rice is a great source of energy and fibre and contains more protein than most grains,
Vegetarian, Gluten free, Dairy free
Shaved organic cabbage makes a light, crisp salad
Cabbage isn't usually a glamorous vegetable but shaved thinly it makes a lovely, dare-I-say-elegant base for salads. It's also a nutrient packed, near perfect food and when eaten raw detoxifies the stomach and aids digestion.
You'll need a sharp chef's knife (or mandolin), a big chopping board and a little patience to get the cabbage sliced as finely as it needs to
vegetarian; vegan & gluten free options
Jazz up your morning bowl!
Porridge is a humble breakfast favourite during the cold winter months with good reason: comforting and creamy, sweet and steaming hot it nourishes and warms us from the inside out.
A great source of energy, oats are renowned for their ability to help lower cholesterol levels, contain more soluble fibre than any other grain and boast a generous, high quality protein content of 12 to 14 %.
Gluten free, Vegetarian
A lighter take on organic parsnip mash
In this recipe parsnips are combined with yoghurt and olive oil for a mash that's creamy without lashings of butter and cream, making it a perfect accompaniment to roast lamb or chicken. Happily so, because the sweet and unusually nutty taste of parsnips is just lovely with rich meats! Choose medium sized parsnips for this recipe as big ones will be too fibrous and small ones will absorb too much water.