Vegan Alternatives
Words and Recipes: Vicki Ravlich-Horan | Images: Ashlee DeCaires Going completely plant based can be a daunting task. Even in seemingly plant based items like wine and beer hidden meat products may be lurking. While gelatine (derived by animal cartilage) is used in jellies, sweets and as a common thickener, sauces like Worcester are made […]
Herby Slaw with Falafel and Beetroot Tzatziki
Recipe: Mila Arena – V on Wheels | Images: Alex Spodyneiko Rainbow-food lovers: If you think a salad is just a leafy introduction to your main meal, check out this gourmet salad recipe! Definitely a main to WOW your guests. Try a healthier twist on the typical deep-fried falafel with an oil-free baked version. (Oil-free/Gluten-free/Vegan) […]
Delivering Plant-Based Goodness with V on Wheels
Words: Rachel Hart | Images: Alex Spodyneiko I arrived at V on Wheels owner Mila Arena’s home where I was immediately offered a wholesome slice of toast topped with beetroot hummus, tomato and avocado. Argentinian-born Mila sipped on her traditional South American yerba mate while we chatted away about her business and her life. V […]
Gabriella
Recipe: Megan Priscott | Images: Brydie Thompson I don’t really know what to name this salad; garden salad is too broad and boring, it’s not Greek or Mexican, so let’s go with Gabriella. You really can go with what is seasonal and available, think Mediterranean when you substitute any ingredients so it stays balanced and […]
Green Olive and Pumpkin Seed Tapenade
Recipe & Images: Amber Bremner Tapenade is a traditional French condiment usually made with olives, capers, anchovies and olive oil. This version is vegan, and a little healthier with pumpkin seeds giving a boost of fibre, protein and iron. Serve tapenade in place of pesto, as part of an antipasto platter, on crackers, bread or […]
Vegetable and Olive Tagine
Recipe & Images: Amber Bremner The fruit of the olive tree can divide a room. Understandable, if sliced pizza olives are the only olives someone has tried. They would be missing out on the huge variety of plump, savoury and, dare I say it, meaty, olives that can add so much to a meal. I’m […]
Pumpkin Dal
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires Madhur Jaffrey, the Queen of Indian cuisine, writes of the importance of dal when she says in her Curry Bible “you can take meats and fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal”. Technically dal (also known […]
Roasted Pumpkin with Buckwheat, Yoghurt and Pumpkin Seed + Pickled Chilli Pesto
Recipe and Images: Emma Galloway, My Darling Lemon Thyme You can serve this as a side, but it’s balanced enough to call a meal in its own right too. You’ll find hulled buckwheat at some supermarkets or at health food stores. It’s a great source of plant-based protein and although the name would suggest otherwise, […]
Meaty Mushroom Pie
Recipe and images: Bosh! Healthy Vegan, Henry Firth & Ian Theasby This Joe Wicks-inspired pie is topped with filo pastry. It’s hearty and filling, but is lower in fat, processed carbs and calories (and cooks quicker!). Make sure your vegan meat is low in salt and saturated fat. SERVES 4 1 onion, peeled and diced […]
NECTARINE AND SAFFRON CUSTARD TART
Recipe & Photography: Amber Bremner This dreamy vegan custard tart is the perfect end to a long summer lunch or balmy evening dinner, perhaps alongside a chilled glass of rosé or even a buttery chardonnay. Choose a light, floral honey blend you like the flavour of. Blind baking ensures the pastry case keeps its shape. […]