Spiced Vegetable Fritters

Recipe: Tracey-lee Hooten from Tearfund’s One Helping Photography: Angela Scott 1 onion, finely chopped 2 cups grated vegetables (whatever’s cheap and in season; courgette, carrot or pumpkin work well) 1 tsp salt 1 cup chickpea flour 1 tsp curry powder oil for frying 4 tbsp sweet chilli sauce for dipping Heat a little oil in…

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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…

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Three Cheese Tart with an Oatmeal Crust

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 300g flour 150g oats 200g softened butter 2 eggs salt cracked pepper 1 tsp fresh thyme leaves 1½ tsp sugar Mix all ingredients in a food processor and rest. Line a 20cm (diameter) deep pie tin with pastry. Bake blind, ready for the filling. Filling 350g…

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Caramelised Onion and Feta Tart

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson Crust 2 cups wholemeal flour ½ tsp salt 220g cold butter, cut in cubes ¼ cup iced water cracked pepper ½ cup walnuts Pulse the flour and salt in a food processor then add the butter and mix until just broken up. Add the walnuts…

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Spinach Puffs

Recipe: Leah Hoskin | Photography: Ashlee DeCaires 1 x 400g packet fresh spinach, blanched, drained, water squeezed out, and finely chopped ½ cup feta, crumbled ¼ cup onion, finely chopped 1 tbsp olive oil 2 tbsp fresh parsley, chopped 1 tsp garlic, finely chopped 1 tbsp prepared basil pesto salt and pepper to taste 2…

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Spicy Baked Chickpeas

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson 1 tin chickpeas, rinsed and drained 1 tbsp avocado oil ¼ tsp paprika ½ tsp garlic powder 1 tsp onion salt ¼ tsp celery salt ½ tsp dried oregano The rinsed chickpeas will have a skin you need to remove. This, while time consuming, is very easy to…

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Cherry Tomato Tart with a Parmesan Crust

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 200g flour 125g butter, cold, cut into cubes 1 egg salt 1 tbsp cold water ½ cup fresh parmesan, grated In a food processor add the flour, parmesan, salt, butter and pulse to mix. Add the egg and pulse till it just comes together, adding…

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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…

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Spinach and Ricotta Crepes

Recipe and photography: Vicki Ravlich-Horan 1-2 tbsp butter 150g spinach 2 eggs 1¼ cups milk 2 cups flour pinch salt 1-2 cups rocket, chopped handful of chopped basil 1 cup zucchini, grated and liquid squeezed out 1 cup of grated Parmesan Melt the butter in a pan then add the spinach. If using baby spinach…

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Zucchini Bhaji

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Vegan, Gluten Free When we eat Indian, onion bhajis are a must and Little India make the best! My version includes zucchini and I have found that by spiralising the zucchini as opposed to grating it helps the zucchini to match the onion. 300g zucchini, spiralised or grated…

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