Vegan

Thai Coconut, Broccoli and Coriander Soup

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Course Entree, Main DishCuisine Asian

Servings 4

Ingredients  1x2x3x

• 1/3 cup thai green curry paste
• 1 400 ml can coconut milk
• 3 cups Water
• Sea salt and cracked black pepper
• 500 g broccolini chopped
• 2 cups baby spinach leaves plus more to serve
• 2 cups corriander leaves
• 2 green shallots shredded
• crispy shallots or onions to serve

Instructions 

• Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk,  Read More
  

ROASTED BROCCOLI & PEPITA PESTO PASTA

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Course Main DishCuisine Italian, Modern Australian

Servings 6

Ingredients  1x2x3x

• 500 g brown rice pasta of choice
• 1 large head of broccoli cut into florets (about 3 cups)
• 6 garlic cloves peeled
• 3 tablespoons olive oil divided
• 1/3 cup pepitas
• 1 cup basil leaves
• 1/4 cup reserved pasta water*
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon to 3/4sea salt or to taste
• 1/4 teaspoon crushed red pepper flakes or to taste optional

Instructions 

• Preheat oven to 200C. Line a large baking tray with parchment paper.
• Bring a large pot  Read More
  

Spaghetti with Avocado-Spinach Sauce

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Course Entree, Main DishCuisine Italian, Modern Australian

Servings 4

Ingredients  1x2x3x

• 220 g uncooked whole-grain spaghetti use normal if you prefer
• 1 cup baby spinach leaves
• 1/4 cup rinsed and drained cannellini beans
• 1/4 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 2 cloves garlic
• 1 ripe peeled avocado

To garnish

• 1/4 cup chopped tomato
• 2 tablespoons sliced almonds toasted
• Basil leaves

Instructions 

• Prepare pasta according to package directions.
• Reserve 1/2 cup pasta water.
• Drain pasta.
• Combine reserved 1/2 cup pasta water and all other  Read More
  

Grilled eggplant with black bean vinaigrette

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Course BBQ, Entree, Main Dish, SideCuisine Asian

Ingredients  

• 1/2 cup sunflower oil
• 3 spring onions shredded
• 1/4 cup black bean garlic sauce see recipe notes
• 2 tsp finely grated ginger
• 1 tbs black vinegar see recipe notes
• 2 tsp white sesame seeds toasted

NotesBlack Bean Garlic Sauce and Black Vinegar are available in most supermarkets in the Asian section - If not Asian Food 4 U in Maroochydore has a great range.

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Cherry, Roasted Chilli & Herb Salad

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Course Entree, PlatterCuisine Modern Australian

Servings 4 as a side

Ingredients  1x2x3x

• 2 red chillies
• 1 lb. fresh dark pitted cherries
• 1 cup corinader leaves
• 1 cup ⁄2walnut halves toasted and roughly chopped
• 3 tbsp. olive oil
• 1 1 ⁄2 tbsp. pomegranate molasses
• 1 tbsp. fresh lemon juice
• Kosher salt and black pepper to taste

Instructions 

• Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender,  Read More
  

PUMPKIN CROSTINI WITH ROCKET PESTO

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Course Entree, Main DishCuisine Modern Australian

Servings 4 crostinis

Ingredients  1x2x3xCROSTINI INGREDIENTS

• 4 slices of toasted bread use sourdough bread if you can
• 1/2 cup hummus OR vegan ricotta
• 4 slices of kent pumpkin
• 1 tbsp pine nuts toasted on a pan
• seeds of 1/2 pomegranate
• olive oil
• 1/2 tsp chilli flakes OR Turkish pul biber

ROCKET PESTO

• 28 g rocket
• 120 ml extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 28 g walnuts toasted on a pan
• 1 large garlic clove
• pinch of sugar
• 1 tsp salt adjust to taste
• black pepper to taste

Instructions 

• Heat the oven  Read More
  

Silverbeet & Bean Soup

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Course Entree, Main DishCuisine Modern Australian

Servings 6

Ingredients  1x2x3x

• 4 cups chopped Silverbeet
• 1 medium carrot coarsely chopped
• 1 small zucchini coarsely chopped
• 1 small yellow summer squash coarsely chopped
• 1 small red onion chopped
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 1.5 litres low salt chicken stock
• 1 400 g can Cannellini beans rinsed and drained
• 1 400 g diced tomatoes undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Instructions 

• Place a large solid based saucepan over a medium heat
• Saute the carrot, zucchini, yellow squash and onion in oil  Read More
  

Pan Seared Carrot Steaks

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Course Entree, Main DishCuisine Modern Australian

Servings 2

Ingredients  1x2x3x

• 1/2 teaspoon sea salt flakes salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 500 g extra-large carrots peeled and sliced in half lengthwise, about 2–3
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 lemon for serving
• 1 tablespoon parsley leaves coarsely chopped
• Sea salt flakes for serving

Instructions 

• Preheat oven to 200c. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4  Read More
  

Oat Crusted Fish Tacos + Mango Salsa

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Course Entree, Main DishCuisine Modern Australian, South American

Servings 12 Tacos

Ingredients  1x2x3xFor the Crispy Cauliflower

• 1 small head of cauliflower or 1/2 a large head of cauliflower cut into bite-size florets
• 1 cup gluten-free rolled oats
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground turmeric optional
• 1/8 teaspoon cayenne pepper
• 1 teaspoon fine grain sea salt
• 1 1/4 cup plain unsweetened almond milk
• 3/4 cup brown rice flour
• 1 tablespoon fresh lime juice

For the Cabbage Slaw

• 2 cups thinly sliced purple  Read More