Gluten free, Vegan Tempeh is a naturally fermented soy product from Indonesia. Its texture and taste are more pronounced than tofu, and because it preserves the whole bean is a richer source of protein, fibre and nutrients. Ingredients (serves … [Read more...]
Chicken, Mint & Coconut Noodle Salad
Gluten free If you've got leftover chicken in the fridge this tasty noodle salad can be on your table in no time! Sweetened with mirin, salty with fish sauce and sour with lime juice it's got a summery, Thai flavour. Ingredients (serves 4) 150 g bifun rice noodles 2 cups leftover … [Read more...]
Polenta with Bacon & Boiled Eggs
Gluten free . Polenta, the thick meal ground from corn, is a great gluten free alternative to wheat based staples like pasta and bread. Here quick cooking instant polenta is served with grilled bacon, tomato and boiled eggs for an easy and satisfying spin on a breakfast … [Read more...]
Red Cabbage & Candied Cashew Slaw
Gluten free Scrumptious organic slaw Brightly coloured with crisp slivers of fresh vegetables and a zesty lime juice dressing, this Asian-inspired coleslaw has the sweet-salty-spicy-sour balance down pat. Serve with rice and barbecued fish or tempeh for a perfect early-spring … [Read more...]
Delectable Legumes: from Lentils to Lima Beans
. Legumes are the fruits of podded plants, from beans, lentils and chickpeas to carob and even peanuts! They're a fabulous shelf stable ingredient for the pantry, adaptable to breakfast, lunch, tea and even desert. Why legumes are good for you (& the planet) Legumes are tasty, … [Read more...]
Pumpkin, Egg & Avocado Bowl
Vegetarian, Gluten 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, … [Read more...]
Spiced Lamb & Lentil Casserole
Gluten free Casseroles take a long time to cook, but the good news is that they take very little time to prepare. Once the pot is in the oven all you need to do is sit back and enjoy the Middle Eastern-inspired aromas... that, and prepare some rice when the time comes! Ingredients … [Read more...]
Roast Tomato Soup with Quinoa & Feta
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 … [Read more...]
Chunky Guacamole
Vegan, Gluten Free Chunky, spicy, tangy organic guacamole Spiced with jalapeno and coriander, bursting with tomato and coriander and bound with a generous squeeze of lime juice guacamole makes a quintessentially fresh summer dip. Serve with corn chips or triangles of toasted flat … [Read more...]
Carrot Salad with Nori Gomashio
Gluten free, Vegan, Raw Super simple organic carrot salad with salty sesame seeds This is a salad that comes together in minutes if you've got gomashio in the cupboard. If you don't it's no big deal: you'll have plenty after making this recipe! Gomashio is a sesame salt common in Japanese and … [Read more...]