Wild Rice Stuffed Mushrooms

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Vegan, Gluten Free | Serves 2 4 portobello mushrooms 1 tbsp oil ½ onion, finely diced 1 clove garlic, finely chopped 1-2 cups mushrooms (a variety if you can find them, button, oyster, porcini …)* ½ cup wild rice (I used Cere’s Sprouted Wild Rice, available from be.organics, The…

Creamy Parsnip ‘Risotto’ with Mushrooms

Recipe: Extracted from Wholehearted by Kelly Gibney, Beatnik Publishing, RRP $49.99, beatnikshop.com 5 medium parsnips 3 medium garlic cloves, finely diced 1 small onion or 1 leek, finely diced 1½ cups (375ml) vegetable stock 1 tbsp fresh thyme leaves 500g Portobello or Swiss brown mushrooms, sliced ½ cup (125ml) pouring cream (could use additional stock…

Charred Fennel and Zucchini, Goat’s Cheese, Walnuts, Pomegranate and Cranberries

Recipe: Justin Thomson from The Shack | Photography: Leah Hoskin A salad that will complete those BBQ’d pork sausages Serves 4–6 1 tbsp lemon juice zest of 1 orange 1 tbsp parsley, finely chopped 1 tbsp pomegranate syrup 2 tbsp extra virgin olive oil 2 tbsp dried cranberries, chopped 1 tbsp capers olive oil 3…