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Lunch Recipes

Roasted potato pesto salad

Roasted potato pesto salad

Preheat the oven to 200 degrees Celsius. In a large bowl, toss together the potatoes and oil. Place on a baking tray and roast for 20 minutes, turning after 10 minutes. Add the capsicum and roast for 20 minutes, turning every 5 minutes, until the potatoes are tender and the...
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Som Tam Piquant Thai Salad

Som Tam Piquant Thai Salad

SERVES 3-6 This Thai salad merges a wonderful combination of spicy flavours. A good-sized mortar and pestle is essential for this recipe. In Thailand, they use green papaya but you can use thin slices of carrot and shredded cabbage. Lightly pound 2 cloves of garlic in the mortar. Add 3...
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Spicy Azuki Bean Salad

Spicy Azuki Bean Salad

Rinse the beans under cold water and soak overnight in a bowl covered in several 20 cm of cold water with a little lemon juice, unless you use canned beans. Reserve the water. Separately, rinse the brown rice under water and soak overnight in 1 1/2 C cold water in...
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Spinach & Bean Salad

Spinach & Bean Salad

Drain beans and place in a bowl. In a separate bowl, combine olive oil with vinegar and mustard. Pour dressing over beans. Add spring onions, pepper, spinach, cherry tomatoes and parsley. Stir well to combine, ensuring all spinach leaves are coated. Season with salt and pepper to taste. Chill before...
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Basil, Avocado & Asparagus Salad

Basil, Avocado & Asparagus Salad

Steam asparagus for 5 minutes until tender. Place asparagus, tomatoes, avocado and basil in a large bowl Stir in olive oil, lemon juice and mustard. Season with salt and pepper. Serve
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Simple Greek Salad

Simple Greek Salad

Mix together all the ingredients, right before serving.
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Tofu scramble

Tofu scramble

Heat a pan on medium, adding oil or water to prevent the tofu sticking. Drain and rinse the tofu block, before using your hands to crumble it into the pan. Add the plant milk, salt, pepper, and mix well. Next, add the veggies and simmer until they’ve softened slightly. If...
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Pumpkin & Chickpea Fritter with Jalapeno

Pumpkin & Chickpea Fritter with Jalapeno

These fritters are similar to falafels, with a bit of sweetness from the roast pumpkin. You can buy Jalapeno chillies in small cans from any gourmet food store and many supermarkets – they add that authentic Mexican taste to any salsa. Preheat oven to 190 degrees Celsius. Line an oven...
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Simply delicous couscous

Simply delicous couscous

Roast couscous in a skillet with oil over medium heat. Boil water and add to couscous. Gently stir once then set aside for five minutes. Sauté spring onions and capsicum (or frozen veg) in a little oil, add salt and pepper to taste. Mix in basil, parsley, soy sauce and...
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Spiced Baked Pumpkin Salad

Spiced Baked Pumpkin Salad

Preheat oven to 180 degrees Celsius. Place garlic, cumin, chillies, vinegar and sugar in a saucepan. Bring to the boil, then reduce heat and simmer for 1 minute. Place in a bowl with the sweet soy sauce, olive oil and sesame oil. Lay the pumpkin wedges on a large, lined...
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Thin Crust Sicilian Tart

Thin Crust Sicilian Tart

Pre-heat the oven to 170 degrees Celsius. Spray a pie dish with olive oil. To make the pastry, mix the dry ingredients, seeds and nuts in a bowl. Rub in olive oil and vincotto. Add orange juice. Knead a few minutes then place in the fridge to rest for five...
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Lentil, Mushroom & Nut Roulade

Lentil, Mushroom & Nut Roulade

Preheat your oven to 200 degrees Celsius. Line anoven-proof dish with grease parchment paper and grease it. Fry the mushrooms and garlic in a large frying pan, mixing all the time. Then, after a few minutes of letting them sweat, add the tomato paste, the curry powder and the onion...
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Spinach, Olive & Artichoke Pie

Spinach, Olive & Artichoke Pie

Preheat the oven to 190 degrees Celsius. Fry the onions and garlic, then add the tomato paste and peas, and allow them to thaw for a few seconds as you mix. Add the remaining ingredients except for the lemon juice, coriander/cilantro and water, and continue to mix on a medium...
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Tempeh Fajitas

Tempeh Fajitas

Cut tempeh in half crosswise. Cut each half lengthwise into six strips then place in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, quarter tsp black pepper and garlic in a small saucepan. Bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room...
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