When mangos are in season, everyone is looking for new recipes! This is great for barbecues or as a side dish.
Author: Editor
Asparagus on a salad – quickly!
Wash your asparagus and then wrap it in kitchen paper, pop it into the microwave for about one minute and voila! The asparagus is ready to chop into your salad. It’s so boring steaming when you can steam it right in its own paper wrap!
Use seeds to make your salad crunchy
Salads are only boring if there is nothing to munch on. Here I am toasting some pepitas to mix into a salad. They are not expensive and they are so nutritious – pumpkin seeds have healthy fats and they are full of zinc and magnesium too.
Salad ingredients: How to massage kale
Kale is a bit of an acquired taste, probably because of the rough texture. But it’s easy to manage, you just need to roll up your sleeves and give it a massage with a little lemon/olive oil mix OR (my preference) some chopped avocado. You need to strip the kale […]
Things to eat: Put beans in your salads
You can have salad everyday and never get tired of beans. Beans such as blackbeans or chickpeas are full of protein and nutrients and of course fibre which is essential and lacking in most people’s diets.
Salad is the main dish! Quinoa & kale
This has a lot of ingredients but is perfect for a main meal salad and leftovers keep for several days. If you don’t fancy kale, you could substitute english spinach, just make sure there is plenty of green ribbon in the dish.
Asian red cabbage salad
This takes a little time to assemble because of the grating and shredding but if you make a big batch of the vegies you can keep half of it in a sealed bag, undressed, in the fridge for a few days.
Satay dressing
You can serve this cold or warm, make a big batch – it’s very versatile. This dressing is perfect with Asian salads (cabbage, limes, bean sprouts and chilli!)
Hearty dressings for salads
Salads are the main dish not a side dish. Just make a substantial dressing using a plant-protein such as nuts, seeds, avocados and other healthy fats.
Easy tahini salad dressing
Every salad leaf tastes better with a great dressing! This is my go-to dressing to tart up lunch.
Get your mind into the fridge
Plant-based living is about rejuvenation! Take a look in the fridge and be motivated to prepare some greens and beans.
Creamy versatile cashew ‘bechamel’ sauce
Smooth and creamy cashew bechamel is so versatile you will enjoy expanding your plant-based repertoire.
Fridge staples: Perfect brown rice every time
Always have a container of rice in the fridge ready to use for salads, or sides or to blend with beans and greens.
Power of chickpeas
Chickpeas are so versatile, whether you buy them canned or soak them from bulk-buying. This is
Never tired of legumes- Fava beans two ways
Two ways to use the richly flavoured and traditional Middle Eastern Fava bean.
Asparagus makes for green risotto
This makes a great starter or a main course for summer or winter served with crusty bread and salad.
Traditional twist for tempeh: Chinese stir fry
Choosing a Chinese flavour profile is a great way to bring in complementary ingredients like light Chinese soy sauce and build depth of flavour into the dish around the tempeh.
Fennel Fridays & other crowd pleasers
Peter Clarke, head chef of the award-winning Vintners Bar & Grill in the Barossa Valley, South Australia, gave us this lesson on some basic crowd pleasers anyone can make.
Thai Coconut Rice with Tofu & Red Peppers
Creamy rice studded with colourful edamame and red peppers, plus chunks of chewy tofu.
Three Bean Quinoa Chili
Nearly everyone loves chili, and this thick, chunky version is loaded with three different types of beans, as well as protein-rich quinoa.