Recipes

Recipes

  • CAULIFLOWER, WALNUT & CHEESE TART

    Nutty and delicious, this tart would make the perfect lunch.
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  • CHEESY TAHINI SAUCE by Danielle O’Donoghue

  • ALL-VEGIE LASAGNE SLICE by Danielle O’Donoghue

    This recipe uses zucchini and pumpkin instead of pasta lasagne sheets. Letting go of the pasta, which can be troublesome for gluten intolerance, means adding more vegies which is better for everyone. For those who are dairy intolerant you could swap the ricotta for silken tofu and use a dairy-free cheese on top or the miso tahini “cheese” recipe to drizzle on top before baking.
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  • EASY-PEASY LENTIL BURGER by Anne Elliott

    Australia has been a major producer of pulses, including lentils, for decades. And not only are they inexpensive, carbon sinking, nitrogen fixing and versatile but these little powerhouses are also packed with protein. Go Lentil as Anything with this easy recipe from Slow Food Blue Mountains.
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  • ELDERBERRY SYRUP

    A simple elderberry recipe made with dried elderberries, honey and herbs for an immune-boosting and delicious syrup. Elderberries have wonderful anti-viral properties. This syrup can be used medicinally or on homemade pancakes or porridge.
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