Vegetarian Fried Rice in Tomato Sauce


- cooked rice for 8, refrigerated overnight
- 1/2tbsp light olive oil
- 2 shallots, finely diced
- 4 cloves of garlic, minced
- 350g carrots, finely diced
- 1/2tsp ground ginger
- 1/2tsp hot chilli powder
- 1/2tsp light brown sugar
- 1 1/2tbsp soy sauce
- 8tbsp ketchup tomato sauce
- 560g garden peas or petit pois drained from can
- 320g sweet corn drained from can

Add oil to a preheated high-sided saute pan. Cook shallots, garlic, and carrots for 4 minutes. Then, add ground ginger, chilli powder, sugar, soy sauce, and ketchup. Cook for 2 minutes. Next, add peas and sweet corn. Stir to combine and cook for 2 more minutes. Finally, stir in cold cooked rice and cook for the last 4 minutes. ENJOY!


Raw Sprout & Kale Salad with Promegranate


120g walnuts
500g brussels sprouts
160g mixed baby kales
1 promegranate
2 apples (optional)
1 shallot
juice of 1 lemon
2tbsp extra virgin olive oil
2tsp dijon mustard
1/2tbsp honey
1/4tsp salt
1/4tsp ground black pepper

(1) Warm a frying pan over a low heat. Add the walnuts and toast, shaking the pan often, for 5 minutes, until fragrant and just golden. When cool enough to handle, coarsely chop the walnuts. Set aside.

(2) In a small bowl, make the dressing by mixing finely sliced shallot, lemon juice, oil, dijon mustard, honey, salt, and ground black pepper. 

(3) Using a sharp knife, finely slice the sprouts from top to bottom. Finely chop the leaves of baby kales. Dump both veggies into a big bowl. Pour dressing over veggies and mix well. Arrange the veggies mix onto 4 serving plates.

(4) Top each portion with promegranate seeds and toasted walnuts. Add diced apples just before serving.


Herb-Crusted Salmon & Cucumber-Mango Salsa


Herb-Crusted Salmon
- 3 slices of white sandwich bread
- 10g fresh flat parsley leaves
- zest of 1 lime
- 2tbsp light olive oil
- 1/4tsp salt
- 1/4tsp ground black pepper
- 4x 130g salmon fillets
- 2tbsp dijon mustard

Cucumber-Mango Salsa
- 420g mango flesh, cubed
- 560g cucumbers, seeded and cubed
- 8g fresh flat parsley leaves, coarsely chopped
- 1-2 jalapeno pepper, minced
- juice of 1 lime
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1/4tsp salt
- 1/8tsp ground black pepper

1. Make Cucumber-Mango Salsa by combining all ingredients in a bowl. Set aside or keep refrigerated while preparing the salmon.

2. For the Herb-Crusted Salmon, preheat oven to 200c, and then make herby fine crumbs by blending all ingredients, except salmon fillets and mustard, in a food processor.

3. Spread dijon mustard onto salmon fillets. Then, press fine crumbs onto the mustard layer. Bake in preheated oven for 20 minutes.

Serve Herb-Crusted Salmon alongside the Cucumber-Mango Salsa and ENJOY!


Spicy Red Lentil Soup


- 1tsp olive oil
- 2 cloves of garlic, minced
- 1 large brown onion, finely diced
- 550g carrots, finely diced
- 1tsp ground cumin
- 1tsp paprika
- 1tsp tumeric
- 1/4tsp cayenne pepper
- 400g chopped tomatoes in juice
- 400g red lentils
- 1.5L vegetable broth
- 1/8tsp ground black pepper

1. Add oil to soup pot, sauté garlic and onion for 5 minutes. Add carrots, cook for another 2 minutes.

2. Stir in all spices and cook for 2 minutes. Then, add tomatoes, red lentils, and vegetable broth. Bring to a boil and simmer over low heat for 20 minutes.

3. Finally add ground black pepper. Stir well. Serve hot with crusty bread or flatbread, or whatever you like!


Cream of Mushroom Soup



- 1/2tbsp olive oil
- 4 shallots
- 4 cloves of garlic
- 1.2kg closed up white mushrooms
- 4tbsp cornflour
- 180ml red wine
- 1½L chicken broth
- 1/2tsp dried mixed herb
- 1/4tsp ground black pepper
- 450ml unsweetened soy milk

1. Add oil to preheated soup pot. Sauté chopped shallots, garlic, and mushrooms for 15 minutes, until all liquid has evaporated.

2. Stir in cornflour. Cook for 1 minute. Then, add red wine and cook for 5 minutes, until wine has evaporated.

3. Add chicken broth, dried herb, and ground black pepper. Cook covered on low heat for 20 minutes.

4. Finally, add soy milk and cook uncovered on low heat for 10 minutes. Purée the soup and ENJOY!


Mediterranean Tortellini Salad



- 800g spinach & ricotta tortellini
- 4 cloves of garlic, minced
- 3 shallots, sliced into rings
- 160g pitted black olives, halved
- 650g cherry tomatoes, halved
- 1 large cucumber (~650g), seeded and diced
- 5tbsp red wine vinegar
- 2tbsp extra virgin olive oil
- 2tsp herb de provence or any dried herb
- 1/4tsp salt
- 1/4tsp ground black pepper

1. In a big bowl, mix together all ingredients, except tortellini, until well combined.

2. Cook tortellini according to package instruction.

3. Pour cooked and well drained tortellini over the big bowl of salad. mix until well combined. Chill for hours before serving. ENJOY!

Cauliflower Alfredo Pasta



- 1 big cauliflower, chopped into florets
- 200ml vegetable/chicken broth
- 200ml almond / soy / skimmed milk
- 1/2tsp garlic granules
- 1/2tsp onion granules
- 1/4tsp dried herb
- 1/4tsp ground black pepper
- 450g garden peas drained from can
- 500g pasta

1. Place cauliflower, broth, and milk in a saucepan. Bring to a boil, and then simmer (actually steam the cauliflower) for 15 minutes.

2. When the cauliflower is almost done, cook pasta according to package instruction.

3. Transfer cauliflower mixture to a blender, add garlic, onion, herb, and black pepper. Blend until smooth. Pour the smooth and creamy cauliflower alfredo sauce into a high sided saute pan. Stir in peas. Place the pan over low heat.

4. Pour cooked and drained pasta into the alfredo sauce. Stir until well coated. Serve hot and ENJOY!