Wholesome Dinners
Vegan Bean Curry
This weeks recipe of the week is a tasty bean curry suitable for the vegan diet. Using three types of beans; black turtle (a favourite here), red kidney beans and chickpeas, it makes a great curry to have with rice or quinoa, or you can change things up a little and try curried bean nachos or tacos. Enjoy… Ingredients: 1…
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Our Wholefoods Kitchen, Wholesome Dinners
Sweet Potato and Lentil Pie
This weeks recipe of the week is a delicious sweet potato and french puy lentil pie. Perfect for the winter weather and highly recommended by the staff. Two thumbs up for this one. Serving size: 6-8 people Ingredients: 1/4 cup of olive oil 1 red onion, chopped 2 cloves of garlic, crushed 2 stalks of celery, finely diced 1 large…
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Gluten Free Living, Healthy Breakfast
Spiced Millet & Quinoa Porridge
This weeks recipe of the week is inspired by the ‘Green Kitchen At Home’ cookbook by David Frenkiel and Luise Vindahl. A warming winter porridge recipe using millet, quinoa and spices. Super tasty and high in protein to get the day started. Serving Size: 4 Ingredients: 1/2 cup uncooked organic hulled millet, rinsed 1/2 cup organic white quinoa, rinsed 1…
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Dressings, Dips & Sauces
Red Onion and Tomato Jam
This weeks recipe of the week is a delicious homemade Red Onion & Tomato Jam. Great to serve on a platter alongside cheese, olives and crackers or as a side to quiche and salad or meat and vegetable dishes. Ingredients: 1 punnet cherry tomatoes chopped into quarters 500g red onions sliced 2 tablespoons olive oil 1 tablespoon of maple syrup…
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Vegan Savoury
Rainbow Flatbread Sandwich
We recently published a recipe from Green Kitchen At Home for Rainbow flatbreads and discovered they make a super tasty sandwich. Here we have a filling of avocado, spinach, grated beetroot, sunflower sprouts, mayonaise and cracked pepper. Simple, delicious, light and healthy. Enjoy. Ingredients: 2 pieces of rainbow flatbread 1/4 of a ripe avocado A handful of fresh baby spinach 2 tablespoons…
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Wholesome Dinners
Coconut Chicken Curry
This weeks Recipe of the Week is a superb coconut chicken curry…and just in time for the cooler weather to start setting in. We’ve served this curry with the recent Baked Lemon & Curry Leaf Rice. Ottolenghi inspired….the image speaks for itself. Ingredients: Marinate 500g chicken breast fillets sliced 1/2 teaspoon cracked black pepper 1 teaspoon turmeric 1 teaspoon apple…
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Wholesome Dinners
Sweet Potato and Lentil Sausage Rolls
This weeks recipe of the week is a super delicious vegetarian Sweet Potato & Lentil Sausage Roll. Made using our organic French Puy lentils and rolled oats, they are great for family dinners or weekend picnics. Recipe makes 30 Ingredients: 10 sheets of filo pastry 1 egg, beaten 2 teaspoons organic white OR black sesame seeds Filling: 1 red onion,…
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Sensational Salads & Sides
French Puy Lentil & Radicchio Salad
As we enter more into the cooler weather, this weeks recipe of the week is a warm lentil salad with radicchio, walnuts and pecorino cheese. Absolutely mouth watering and delicious. Enjoy. Ingredients: 200g organic french puy lentils 2 bay leaves 3 tablespoons red wine vinegar 90ml of olive oil 100g active jelly bush honey 1/4 teaspoon chilli flakes 100g…
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Breads & Pastries
Rainbow Flatbreads
We found this recipe in the ‘Green Kitchen At Home’ by David Frenkiel and Luise Vindahl and it has literally changed the whole way we view bread. Not only is it fantastic on it’s own with a little olive oil, but it makes a beautiful sandwich (recipe coming soon) and an even better pizza. So simple to make too. Ingredients:…
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Dressings, Dips & Sauces
Carrot Tahini Dip
This weeks recipe of the week has been inspired by a recipe from Nourish Magazine. With a sweet & creamy flavour and texture, it’s great as an entertainer alongside vegetables and crackers, or as a spread on sandwiches. Ingredients: 2 medium size carrots (peeled and diced) 1 tablespoon of miso paste 2 tablespoons of hulled tahini 6 tablespoons extra virgin…
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