Carrot top dressing with black rice, roasted pumpkin and green peas
No waste carrot top dressing with a few thoughts about OzHarvest’s harvested pop up cafe and food waste #thinkeatsave
peaspumpkinriceDairy-free
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Beetroot pesto
A cooler weather take on a classic pesto, replacing the traditional basil with sweet roasted beetroot and mint
beetrootspinachwalnuts
Schüttelbrot with bean “aioli”, avocado and fennel
Crispy and crunchy “shaken” bread from the South Tyrol region, topped with a creamy cannellini bean “aioli”, fennel and avocado
avocadobeansfennel
Creamy coconut lentils with fresh herbs, tomatoes and beans
A creamy lentil dish, with coconut, tomatoes and greens
beanslentilsspinachtomato
Chocolate, orange and cranberry brownies
Fresh and zesty, rich chocolate brownies, made with nuts and dried fruit
chocolatewalnuts
Penne with brussels sprouts, lemon and green olives
Mid week dinner: pasta with crispy brussels sprouts and crunchy walnuts
brussels sproutswalnuts
Mango and rose water “cheesecake”
A mango and rosewater flavoured “cheesecake”, dairy free and made with cashews
cashewsmango
Dad’s tomato & chilli spaghetti salad
Spaghetti coated with a marinade of tomatoes, parsley and chilli… our family favourite
capsicumparsleytomato