Maghmour – Lebanese Eggplant and Chickpea Stew

Recipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some…

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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…

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Mex Bowl with Coconut Avocado Mousse

Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com Serves 4 1 cauliflower 1 broccoli 1 red capsicum, finely chopped 12 cherry tomatoes, diced ¾ cup corn kernels ⅓ cup diced red onion ½ cup roughly chopped coriander leaves 1 tsp Himalayan sea salt 1 tsp freshly ground black pepper Dressing…

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Mexican Slaw

  This is the perfect spicy fresh coleslaw to load on top of your summer veggie burgers.  Alison Mawer created this recipe.  She has a fantastic blog Pease Pudding Ingredients Serves 8 burgers easily 1/2 white cabbage (or 1/4 of each red and white), outer leaves and core removed 6-8 large radish small bunch fresh…

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Miso Potatoes

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson If you haven’t tried these moreish potatoes you’ve been missing out! 2 large Agria potatoes or 2 cups baby (gourmet) potatoes 1 cup aioli or mayonnaise 1 tsp miso paste ½ cup grated Pecorino cheese (or Grana Padano) 1 spring onion extra virgin olive oil…

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Moroccan Pumpkin Parcels

Recipe and Photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil 1…

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Moroccan Pumpkin Parcels

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…

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Moroccan Sweet Potato Chickpea Salad

Recipe: Henry and Ted Cafe, Papamoa | GF, DF, Vegan, Nut free A little bit of fruity goodness with a hint of a spicy kick. 1 x 400g tin chickpeas, rinsed and drained 250g sweet potatoes peeled, diced and roasted until soft ½ red onion sliced 4 tbsp olive oil 2 tbsp orange juice 1…

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Mushroom and Spinach Cheese Bake

Serves 4-6 This easy one dish meal is super quick to put together and will have the whole family coming back for more. 3 cups pasta 1 cup vegetable stock 1 cup water 2x 200g packet Tatua Cheese Sauce 1 bay leaf 3-4 cups sliced mushrooms 100g spinach Place the pasta in a large (approx…

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Mushroom Breakfast Muffins

Recipe & Image: 5+ a Day Serves 12  1 cup button mushrooms, wiped and thinly sliced 6 large eggs ½ cup milk ½ red onion, finely chopped 1 cup baby spinach, roughly chopped ½ cup cherry tomatoes, quartered ½ cup cheddar cheese ¼ cup parsley, chopped 1 tablespoon oil salt & freshly ground black pepper…

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