Quinoa & Spinach Cakes with Chipotle Cashew Sauce

Recipe & Photography: Emma Galloway I make versions of these quinoa cakes whenever I find myself with leftover cooked quinoa. That said, if you don’t have leftover quinoa at hand, rinse 1 cup of quinoa grains in a fine sieve. Bring 1½ cups of water to the boil, add quinoa, reduce heat to the lowest…

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Quinoa, Cranberry and Walnut Salad with Ume Plum Vinaigrette

Recipe by Megan Priscott from Red Kitchen 1½ cups quinoa (I use a mix of brown and white) 1 cup chopped parsley 1 cup toasted walnuts 1 cup dried cranberries 1 cup spring onions chopped cracked Black pepper Dressing 40ml olive oil 20ml sesame oil 20ml ume plum vinegar 10ml rice wine vinegar 30ml pomegranate…

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Ratatouille

Ratatouille is a versatile sauce that makes the most of the produce in abundance in autumn. Serve as a wonderful meat-free meal over pasta or polenta or as an accompaniment to steak or chicken. Double, triple or quadruple the quantities and freeze in convenient portions for a quick dinner and a taste of summer throughout…

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Raw Asparagus Salad with Avocado Dressing

Raw, vegan, gluten free 20 large asparagus spears 1 ripe avocado ⅓ cup lemon juice ⅓ cup extra virgin olive oil 3 tbsp toasted pine nuts 3 tbsp currants Using a vegetable peeler turn the asparagus into thin strips. Make the dressing by placing the avocado, lemon juice and olive oil together in a small…

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Raw Coconut Macaroons

Photography: Tracie Heasman Makes 10, GF, DF, Vegan, Raw, Refined Sugar Free 2 cups coconut ½ cup maple syrup ½ cup yacon syrup 2 tbsp coconut oil, softened ¼ cup raw cacao pinch sea salt Place all the ingredients in a bowl and mix well. With clean wet hands roll into 10 large truffle sized…

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Raw Energy Salad

Gluten free, vegetarian and mainly raw, this salad ticks a lot of the boxes! 1-2 beetroot 1-2 carrots 3 cups baby spinach (or rocket) 1 cup of Broad beans (blanched and peeled) or Edamame (soy beans)* 1/2 red onion 1 cup sprouts or micro greens 1/2 cup pumpkin seeds or walnuts toasted Fetta Peel the…

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Raw Winter Salad with Mandarins and Almonds

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Background shot on Carrera Marble laminate from Laminex New Zealand Serves 4 | Gluten Free, Egg Free, Grain Free (can be Vegetarian) Hate Brussels sprouts? It’s time to give them another go and this salad is perfect. Thinly sliced and raw, they have a milder flavour than the sulphurous…

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Red Leicester Welsh Rarebit on Black Gold Sourdough

Recipe: Flaveur Bread | Photography: Vicki Ravlich-Horan Flaveur Bread’s stunning Black Gold Sourdough is a fairly large loaf of bread, so this recipe will come in handy! Of course, you could use any high quality bread, but reasonably thick slices are key. slices of Flaveur Bread’s Black Gold Sourdough, cut at least 15mm thick caramelised…

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Ricotta and Spinach Cannelloni with a Capsicum and Tomato Ragu

½ onion 2 cloves garlic 120-200g spinach 500g ricotta 1 egg 100g feta ¼ cup grated Parmesan cheese basil ½ cup bread crumbs salt & pepper 1 cup water 1 packet of dried cannelloni ¾ cup grated cheese (I used mozzarella) To make the cannelloni filling; Finely chop the onion and garlic. Heat a little…

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Ricotta and Tomato Galettes

  Store bought flaky pastry 250g ricotta 1 egg ½ tsp dried oregano pinch of salt ¼ cup grated Parmesan Tomatoes 1 egg, beaten Mix the ricotta, egg, oregano and Parmesan together with a pinch of salt. Cut the pastry into four squares (aprox 15cmx15cm), scoring a 1cm border around each. Divide the ricotta mixture…

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