Pasta Bake with Herb and Cashew ‘Ricotta’
Gratitude to Megan Young for sharing this recipe. Megan, with her husband, 2 year old and baby due (in a matter of days!) are newbies on the Coast! So a big … Read more
Lunch
Pumpkin Gnocchi with Roast Tomato Sauce
This gorgeous recipe comes from Alison Bishop…We LOVE ALISON… not only does she supply our AMAZING local salad bunches (amongst other seasonal produce) she also owns Pachamama Plant Based Catering. … Read more
Leek & Lemon Barley Risotto
Ohhhh, I must say, I do love the winter season for all the lovely ‘comfort meals’ that come out of the kitchen. This simple risotto is definitely one of them! … Read more
Mung Beaming
A big big Thank You to the crew at our favourite cafe, Like Minds (in Avoca) for this beautiful dahl variation. Sonia and I both had this for breakfast last … Read more
Tofu San Choy Bau
This simple stirfry is a great way to use the last of your vegies! So get creative, and use what you have in your fridge!! If you don’t have lettuce, … Read more
Chilli Corn Salsa
Thank you to Tammi for this recipe – one of our wonderful workers at Nurtured Earth Organics! This dish is the colour of autumn… perfect timing with local limes back … Read more
1 Asian Slaw = 4 Dinner Ideas
Limes are back… In this HOT weather, what better way to celebrate the return of limes (with the exception of an icy cold Mojito of course ;)) than an Asian … Read more
Tabouli Twist
THANK YOU to Simone Glover for this quick and nutritious recipe… Simone discovered this wonderful combination when deciding to make Tabouli and did not have the standard ingredients on hand… This is a … Read more
Vegan Parmesan Cheese – make it in two minutes!
I LOVE this recipe…undoubtedly because I’m a ‘wanna-be-vegan’… but find the thought of giving up cheese TERRIFYING! :)) PLUS – this ‘parmesan cheese’ is PACKED with nutrients: Selenium, B-complex, Vitamin E and … Read more
Moroccan Chickpea Curry
We have used chickpeas and cauliflower as the main ingredients… you could try kidney beans and eggplant, or lentils and sweet potato… This recipe calls for ‘preserved lemon’. If you don’t … Read more